This year, I'm doing something a little different: I'll be buying very small amounts of very special coffees, 20-50lbs, and selling them here as limited edition coffees. I'll be rotating coffees through very quickly, I doubt most will last more than a week, so if something piques your interest, grab it quick! Since these are VERY limited amounts: in the off chance I run out of one Limited Release, you will be sent the next one up. Sold in 1lb increments.

New Costa Rica Solis & Cordero La Maquina Honey/Natural!

Ivan Solis worked for years at Coopedota, a supplier I've used many times, and in 2017 opened Solis & Cordero Micro Mill, both to provide opportunity to his children, as well as the local community. For this coffee, cherries are hand-picked and sorted, washed, then transferred to tanks for anaerobic fermentation using yeast for 96 hours. The cherries are then pulped, and laid out to dry on raised beds, African-style. 

The effect is unique and almost startling, with buckets of candied orange peel, port wine/grape, tropical notes of dragon fruit, and pineapple-y IPA-like herbacious notes. Amazing for drip, and an entertaining, juicy espresso. 

New Kenya Mumwe Mahinga Double Fermented Double Washed! Sold Out!

This coffee is from a group of 400 small farms, each growing around 2000lbs of beans yearly, which provides higher than standard pay for those cherries; the coffee is then double-fermented at the Mahinga washing station, a rarity in Kenya, and it strongly correlates to the quality in the cup: caramel, brown butter, and baking spice sweetness give way to traditional Kenya citrus notes, though with an untraditional soft edge to them, along with plummy, winey notes, and floral hibiscus and rose. 

New Guatemala RFA San Miguel Duenas The Falla Family Natural! Sold Out!

From the Falla Family farm, El Tempixque, comes this traditional natural process coffee. The Falla Family has an oversized impact on the surrounding area, providing an education, as well as medical and dental coverage for not only their 160 employees, but 500 additional smallholder farms. They also look after the environment: this coffee is Rainforest Alliance Certified. In the cup this coffee straddles the summer >> winter transition, with both fresh  strawberry lemonade and kiwi notes, but with loads of classic Antigua chocolatey, apple pie and cinnamon notes, along with purple grape and blueberry, even delicate florals. Complex, elegant, and superbly quaffable! 

New Sumatra Kayu Aro Nusantara Wet Hulled! Sold out!

This coffee is traditionally processed (wet-hulled), but exquisitely outside the Sumatra wet-hulled norm. Excellent growing and processing practices create a symphony of balance and depth: thick caramel sweetness holds center stage, while persimmon, guava, honeydew, and lime zest provide support, and fairly intense spice notes of clove, nutmeg, even a hint of cardamom round things out, creating a super-balanced cup that will brew amazing drip or espresso.

Costa Rica Santa Maria de Dota El Vapor Natural! Sold out!

We've carried coffees from the supplier Coopedota, and they are always great. They're the world's first carbon-neutral coffee exporter, and put time and money into improving the lives of the locals (managing local trash in the town of Santa Maria de Dota, and investing in renewable energy). This natural is a jammy festival of fruity delight: cherry, watermelon, and peach abound, with stewed raisin sweetness, caramel, and nougat notes keeping it balanced and good for some scintillatingly fruity espresso, as well as drip. 

Kenya Nyeri Rumukia Double Washed Peaberry! Sold Out!

This coffee comes from a cooperative of 1200 members that produce around 75lbs of exportable green coffee per member.....in other words, extremely small scale! Hailing from Nyeri, one of the most famous coffee-producing counties in Kenya, this coffee represents that classic Kenya profile that put Kenya on the map as a top coffee producing country: juicy, sweet purple plum, ripe nectarine with wild blackberry acidity, lavender, nutmeg, and a hint of cardamom, all with a backdrop of caramel sweetness. 

Tanzania RFA Karatu Vohora Family Natural! Sold out!

Tanzania is one of the great African coffee-growing countries, and this coffee hails from the Ngorongoro crater, a stunningly idyllic spot. Not only is this coffee an original Ethiopian heirloom varietal, but it's naturally processed, and Rainforest Alliance Certified, which is not surprising when you consider the setting, near wildlife conservation areas where zebras, prides of lions, hippos, and black rhinos roam, alongside a population of Maasai. The farm has corridors of native forest set up to allow free flow of the wildlife through the plantation, and it's fairly common to find damage to the coffee trees from them. 

This coffee expertly highlights terroir, cultivar, and processing method in equal, balanced measure. Brown sugar sweetness supports juicy pineapple, nectarine, and purple grape fruitiness, with delicate cherry blossom and rose-like floral notes rounding out the cup. This will work well with any brew method, but should be fun for pourover fanatics, and make for an exciting espresso!

Mexico San Mateo Yoloxochitlan Double Fermented and Washed! Sold Out!

This Oaxacan coffee is carefully sorted, and fermented twice, and oozes clean, decadent sweetness. Many Mexican coffees are monotonously 'chocolatey and caramelly', but this one stands well apart: deep, rich, and decadent all apply here, and while the typical cacao and caramel notes are present, they are overshadowed by candied citrus peel, juicy nectarine, and stewed plum notes. 

New Burundi Ngozi Turihamwe Turashobora Raised Bed Washed! Sold out!

This isn't the first Limited Release I've supplied from JNP Coffee and its founder its founder Jeanine Niyonzima-Aroian, and I'm sure it won't be the last. JNP's core principles are female empowerment and fair compensation, along with, of course, implementing top tier growing and processing practices, ensuring world class beans with fair and equitable impact. Turihamwe Turashobora is a women-owned group managed under JNP, that pooled resources and started their own wet-mill; Turihamwe Turashobora means 'Together We Can!, and suffice it to say, with this coffee....they absolutely did.

Processing at the new wet-mill is extremely detailed and among the best in Burundi, involving extremely minimal fermentation, and unique Burundi-style 'pyramid-drying' (vs the patio or raised-bed drying common everywhere else), with the result being an extremely clean, bright, delicate coffee. One of the first notes to pop is ripe orange, with loads of citrus influence, though of the 'sweet and juicy' type, not 'lemon/sour'; peach, mango, and blackberry are also present, with Earl Grey bergamot notes, orange zest, and baking spice, anchored by chocolate caramel notes and thick mouthfeel. 

New Limited Release Colombia Huila Terra Verde Double Fermented Chiroso!

I'm giving this PHENOMENAL coffee a rerun, because it was one of the best, most unique coffees of 2023, doing it's best to cosplay as a natural Ethiopian. This is a notable coffee on several counts: it's from a very small group of producers focused on bringing amazing microlots to market; it's a unique varietal; and it's uniquely processed. The Terra Verde group is comprised of 120 growers in the Huila region, and they're striving to increase profits for their members, including family members of growers who, many times, work unpaid. This coffee is the 'Chiroso' cultivar, which, like the Gesha cultivar, is directly linked to the original wild Ethiopia lineage, not the most common Latin Caturra or Bourbon lineages, and beans have visual Ethiopia 'Longberry' characteristics. The coffee comes from 12 of the 120 Terra Verde producers, who allow bagged whole cherries to ferment for 36-48 hours, after which the cherries are depulped and fermented in dry open tanks for 30-50 more hours, then laid out for patio drying. 

This coffee has the classic, massive chocolate syrup, cherry, and lemon zest notes of most good Huilas, but the Chiroso cultivar adds many layers of complexity: caramel hazelnut sweetness merges with spiced apple pie, cinnamon and clove, stewed stone fruit, and black Assam tea.

New Rwanda Mahembe Murundo Raised Bed Washed! Sold Out!

Murundo washing station, operated by Kivubelt, is uniquely situated on the East African Rift, which means surrounding farmers are ideally situated in the cool, humid climates of both Lake Kivu and Nyungwe Forest National Park, with volcanic seepage enriching the surrounding soil, all conspiring to create rich, jammy coffees.

When I read the tasting notes for this coffee of salted caramel, lemongrass, and sweet ripe apricot, I knew I'd have to try it. With both tea-like and citrus high notes, and molasses/fudge depth, this coffee encompasses a wide range of flavors, with strawberry-lime, blackberry, and sweet apricot balanced by stewed raisin, molasses, and that deep fudge. Great as pourover and drip, but it should be a wild ride as espresso as well. 

New Limited Release Peru Colasay Esther Fernandez Washed!! Sold Out!

Esther Fernandez is a young coffee farmer, with less than 4 acres of land. She does the vast majority of the work herself, hiring a few laborers for the picking season only. The import group pays nearly double the average coffee pricing in Peru. 

The personal attention to detail shows: this coffee is a standout, not the average Peruvian two-dimensional coffee. Extremely fragrant with huge florals, like jasmine, lavender, and even rosemary, while in the cup, oozing caramel sweetness is a backdrop for apricot, lychee, candied grapefruit peel, strawberry, and ginger/clove spice. Amazing pour over, and wild espresso! 

New Limited Release Costa Rica Santa Maria De Dota El Vapor Natural! Sold out! 

This coffee comes from the world's first carbon-neutral coffee exporter, Coopedota. Coopedota isn't just environmentally conscious, they also incorporate extensive social services into their work, but neither take away from their primary goal: providing some of the best beans Costa Rica has to offer! Costa Rica overall has a very high baseline for coffee, and this coffee is among the best. Green beans have an aroma of ripe cherries and fresh herbs; in the cup, plum and apricot notes reign supreme, with hints of blueberry syrup and rose water, but Stroopwafel with molten dark chocolate drizzle quickly become apparent as the backdrop. 

New Limited Release Burundi Gashoho Bevyeyi Raised Bed Natural! Sold Out!

I've offered coffees from the Gashoho part of Muyinga Provice before, also processed at the Bavyeyi processing station, and under the careful guidance of Jenine Niyonzima-Aroian of JNP Coffee. This one is unique, however, in that it's a natural process, which is not common in Burundi, particularly from this region. Normally, raised bed natural processing takes around 10-15 days to dry the coffee, but because of the high altitude and cooler temps, this coffee has one of the longest drying times in the world, 20-30 days. 

The green beans smell tropically fruity, and that carries over into the cup, where dynamic fruit notes range from blackberry, mango, and orange zest, to aromatic rose, lavender, and even minty herbaciousness, all tied together by smooth caramel sweetness and dusty cacao powder. Amazing as drip, and it makes a jammy, fruit-preserve-sweet espresso. 

New Limited Release Colombia Huila Terra Verde Double Fermented Chiroso! Sold Out!

This is a notable coffee on several counts: it's from a very small group of producers focused on bringing amazing microlots to market; it's a unique varietal; and it's uniquely processed. The Terra Verde group is comprised of 120 growers in the Huila region, and they're striving to increase profits for their members, including family members of growers who, many times, work unpaid. This coffee is the 'Chiroso' cultivar, which, like the Gesha cultivar, is directly linked to the original wild Ethiopia lineage, not the most common Latin Caturra or Bourbon lineages, and beans have visual Ethiopia 'Longberry' characteristics. The coffee comes from 12 of the 120 Terra Verde producers, who allow bagged whole cherries to ferment for 36-48 hours, after which the cherries are depulped and fermented in dry open tanks for 30-50 more hours, then laid out for patio drying. 

This coffee has the classic, massive chocolate syrup, cherry, and lemon zest notes of most good Huilas, but the Chiroso cultivar adds many layers of complexity: caramel hazelnut sweetness merges with spiced apple pie, cinnamon and clove, stewed stone fruit, and black Assam tea. 

New Limited Release: Peru Farmgate Mendosayoc Ermitaño Huillca Quispe Raised Bed Washed! Sold Out!

This coffee is from a two year old regional association, in a lesser known region of Peru. Farmers in this area were out-muscled by predatory local buyers, and were not allowed direct market access. With the help of the Andean Alliance for Sustainable Development, Cafe Origines was born. Café Orígenes invests in farmer soil fertility and farm resistance to disease, conducts quality control and lot building to maximize differentiation for farmers, and offers full price transparency to their buyers, paying a premium to the farmer, Ermitaño Huillca Quispe. 

Peruvian coffees tend to be full bodied and chocolatey, but typically not a whole lot else. This coffee is far beyond that: more caramel than chocolate, it's still full-bodied, but decadently sweet, with peach, raspberry, and citrus lime and orange notes, and buttery, toffy-like notes pervasive throughout. Makes a bangin' espresso, if dialed in carefully, as well as immensely satisfying drip. 

New Limited Release: Burundi Ngozi Bahire Double Washed! Sold Out!

Everyone loves Ethiopias and Kenyas, but origins like the Congo and Burundi don't get as much love, which is a shame, because they are just as capable of providing amazing coffee. This coffee is grown by a micro-group of producers under the guidance of JNP Coffees, which provides economic and empowerment programs, and ensures growers get paid far above market value for good micro-lots. This coffee is meticulously processed, and silky body delivers notes of caramel, cashew butter, juicy mandarin, apricot, and bergamot. 

New Limited Release: Colombia Huila Terra Verde Double Fermented Pink Bourbon! Sold Out!

This coffee is from a group of ten families associated with Terra Coffee, an organization dedicated to bringing post-harvest strategies and expertise to smaller producers, with an eye toward isolating and exporting these coffees for higher profits for the growers. Each of the ten growers processes the coffee in their micro-mill, where they ferment, depulp, then ferment again, for a total of 76 hours of fermentation, before drying on raised beds for 12-16 days. This is truly a 'community coffee', with the ten lots being combined after drying, and the results are spectacular: deep caramel and heavy viscocity set the stage for 70% cacao, plum and cherry notes, with sweet kiwi, citrus, and floral rose. 

Re-re-release! Costa Rica Canuela Cafe de Altura Raised Bed Natural! Sold Out!

This coffee got more positive feedback and requests than any other Limited Release since we started doing this, so we are revisiting it just in time for Christmas! This coffee is from a cutting edge mill that's focused on improving quality and consistency using state of the art means, and this coffee goes through extensive sorting to remove lower quality beans. Naturally processed with the cherries intact, this coffee smells fruity even unroasted, like mango and cherry; when roasted, it's a basket of sweet berries, like raspberry and strawberry, anchored by sweet milk chocolate, some moderate pink lemonade notes, and grapey notes throughout. This is Ethiopia natural fruit-bomb levels of fruit, don't miss out!

New Limited Release Honduras Santa Elena Adalila Argueta Honey! Sold out!

When I saw that this coffee is Kombucha-fermented, I had to give it a try. Adalila Argueta owns a 2 acre (!) farm, and while in the past she has sold to middlemen, the last two years she has been working with Catracha Coffee to improve farm management and growing/processing practices, including the transition to organic fertilizers and fungicides to control coffee rust. This coffee is slightly fermented overnight before depulping, then fermented in barrels of water with Kombucha SCOBY for 24 hours, and only then laid out with mucilage still attached to the beans for honey processing on raised beds in the sun. This unconventional process leads to a super-clean, crisp flavor profile, unlike many experimental methods: leading with apple, pear, and apricot notes, the sweet, balanced acidity give way to soft milk chocolate and caramel notes, and even some maple syrup in the backdrop. The perfect fall>winter coffee!

New Limited Release Uganda Organic Mbale Mountain Harvest Raised Bed Honey Process! Sold Out!

Our first Limited Release was a Uganda; we've featured a couple since, and it's always exciting! Uganda grows exceptionally under-rated coffee, in my opinion, and this coffee is right up there with the best. Mountain Harvest is a newer company dedicated to 'long-term economic and environmental sustainability for smallholders', and their efforts bring farmers 10-30% over local market pricing. This coffee is honey-processed, which is similar to natural process, but with some cherry removed. This coffee puts both terroir and processing method on full display: blackberry, red grape, watermelon, and sweet orange, with deep chocolate notes, and an overarching gentle savory-ness tying it all together beautifully. Immense, and balanced!

New Limited Release Bolivia San Lorenzo Yulissa Chambi Anaerobic Washed! Sold out!

This coffee is grown on a 10 acre farm by a 21 year old woman, Yulissa Chambi, who is in the process of getting a university degree, while turning out amazing, experimentally processed beans like these. She carefully harvests, depulps, ferments in sealed tanks (anaerobic), washes, then dries the beans on raised beds, and the result isn't some super boozy ferment funk! This coffee is clean, with words like 'immaculate' being thrown about by the supplier, with silky milk chocolate, sweet Bing cherry, grape candy, pomegranate tartness, and distinctive floral notes.

New Limited Release Ethiopia Yirgacheffe Dumerso Double Washed! Sold Out!

This is a departure from my typical preference of super-fruity natural Ethiopias, but once in a while I like to throw in a high quality, washed coffee to mix it up. Dumerso is a woman-owned processing station, with 95% of the 400 workers employed there also women. They acheived both organic and Rainforest Alliance certification in the last year, and recently started a project to compress coffee parchment from processing into fire logs to give back to local growers, reducing deforestation. The care in processing shows: hugely floral, with honeysuckle and orange blossom notes, lemon preserves, tangerine, and gentle berry and stone fruit notes. 

Re-release! Costa Rica Canuela Cafe de Altura Raised Bed Natural! ~Delayed in shipping, first roast date 9.4.22~

This coffee got a lot of love, so we are revisiting it to give those who did not get to try it another chance (or for those who loved it to stock up!). This coffee is from a cutting edge mill that's focused on improving quality and consistency using state of the art means, and this coffee goes through extensive sorting to remove lower quality beans. Naturally processed with the cherries intact, this coffee smells fruity even unroasted, like mango and cherry; when roasted, it's a basket of sweet berries, like raspberry and strawberry, anchored by sweet milk chocolate, some moderate pink lemonade notes, and grapey notes throughout. 

New Kenya Mumwe Mahiga Double Fermented Double Washed! Sold Out!

This coffee from the Othaya Farmers Cooperative Society in Nyeri is unique in several ways. First, the Coop ensures middlemen are cut out, and a greater share of the profit goes to the growers; second, Kenya is known for meticulous processing methods, but double fermentation is exceedingly rare, and this leads to a lush cup of superbly balanced coffee: honey, caramel, and marmalade sweetness dominate, but are bookended by dark chocolate notes on one side, and cranberry preserve, mandarine orange, even yuzu on the other, with delicate lavender and oolong tea on top. 

New Costa Rica Canuela Cafe de Altura Raised Bed Natural! Sold Out!

This coffee is from a cutting edge mill that's focused on improving quality and consistency using state of the art means, and this coffee goes through extensive sorting to remove lower quality beans. Naturally processed with the cherries intact, this coffee smells fruity even unroasted, like mango and cherry; when roasted, it's a basket of sweet berries, like raspberry and strawberry, anchored by sweet milk chocolate, some moderate pink lemonade notes, and grapey notes throughout. 

New Burundi Gashoho Bavyeyi Raised Bed Natural! Sold Out!

Natural processing is a newer method in Burundi, primarily known for its washed beans; however, specialty coffee as a whole tends to love the fruit-bomb naturals, and so Burundi growers have responded with some absolutely stunning natural process beans. This coffee is a festival of berry delight: sweet, ripe, tangy blackberry is at the fore, with sweet juicy nectarine, in a base of caramel or burnt sugar sweetness, and a hint of lemon zest. 

New Mexico Bella Vista Rosalba Cifuentes Family! Sold Out!

This coffee is grown in Chiapas by the Cifuentes family. A lot of coffee grown in Chiapas isn't the most exciting stuff, and descriptors tend to be bland and generic. This coffee is anything but: distinct citric notes of lemon peel, orange marmalade, and tangerine are refined, and balanced by milk chocolate, marzipan, and golden raisins, and this will make beautifully balanced drip, or if you're adventurous, a chocolatey, citrusy espresso!

New Ecuador Pichincha and Imbabura Canopy Dried! Sold Out!

This coffee is produced by perhaps the most famous grower in Ecuador, Galo Morales. He has been placing in the top 3 in almost every coffee competition he enters, if not outright winning, and has set the record for the highest price ever paid for Ecuadorian coffee ($100/lb, if you're wondering.....green). I'm happy to offer this amazing coffee for, well, not $100/lb! They nicknamed this lot 'Cherimoya', because in their tasting notes that tropical fruit was a dominant note. I've never had cherimoya, so I'll leave that out of my description here, but I definitely get notes of soursop in the aroma when roasting; in the cup, carmelized brown sugars lead to honeydew Hi-Chew, gentle tangerine acidity, and sweet honeysuckle florals. 

New Limited Release Papua New Guinea Wahgi Valley Kimel Estate Peaberry! Sold Out!

This estate was founded in 1974, and has been run under expert guidance since, developing a stellar name for turning out consistently great coffees, while providing housing, schooling, and medical services for the 432 workers and their families, and using ecologically sounds means of production. This coffee is huge and complex, with notes of jolly green ranchers, pecan praline and fig sweetness, and herbal sage and even rosemary notes, making for an elegant and balanced cup. 

New Limited Release Peru Organic El Diamonte Flores Family Raised Bed Dried! Sold Out!

Peru is an interesting origin. Most coffee is organically grown on extremely small, individually owned plots of land, interspersed with local crops like bananas, corn, and beans. This coffee is grown by 30 members of the Flores family, under the guidance of David Flores Chilcon. Each family member processes their coffee, with David's guidance, at their own micro mill, and then the coffees are fermented, depulped, washed, and dried on raised beds over 18 days. This coffee has loads of brown sugar, dried stone fruit, and horchata, with plummy, jammy fruit notes, and lemon zest effervescence. 

New Limited Release Timor-Leste Organic Eratoi Home Process! Sold Out!

A lot of people don't know where Timor is, off-hand, let alone know they produce some amazing coffee, with extraordinary traceability and transparency. Coffees are generally grown on a very small scale, and processed using small home mills, unlike most regions where even small lots are pooled and processed at larger regional mills. 

I've been blown away by so many coffees from Timor: they're just so balanced, clean, and utterly chuggable, and I always want another cup. I've carried coffee from this sub-village, Eratoi, before, and this years coffee is expertly processed, clean, and sweet, with maple-fudge, toasted walnut, stewed peach, and orange blossom. 

New Brazil Carmo de Minas Alvaro Antonio Pereira Yellow Bourbon Natural! Sold out!

This is the first Limited Release coffee we have provided from Brazil. Brazil is the largest coffee producing countries, and as such, is known for mass quantities of highly automated, mechanically picked and processed commodity coffees, lowc quality stuff. But that's not to say they don't or can't produce amazing coffee: they have as much or more expertise than nearly anyone, and coffees like this are an exception. This carefully natural processed coffee is oozing with caramelized sugar, maple syrup, and golden raisin, with ripe banana, fresh ripe fig, and purple plum fruit, and topped off with toasted walnut and cinnamon notes.