August Coffee Offerings

We source our coffee from different farms year round depending on product availability. Check here for our current offerings.

Guatemala Guayabales

The Guayabales lots have consistently showed a hard candy sweetness and great acidity. The farmer Pedro uses aggressive pruning methods more than most of his siblings and it seems to be working well for him. His yields are more streamlined from year to year. There is some shade from trees as well as shade from the steep shape of the land itself, the combination of the trees and slope bringing shade during the early morning and often fog in the afternoon, help to slow growth.

FLAVOR PROFILE: Grapefruit, Tropical fruits, Milk Chocolate 
PRODUCER: Pedro Villatoro Castillo
VARIETY: Bourbon, Caturra
REGION: Guayabales 
SOURCING: Onyx Coffee

Brazil Pico Agudo

The farms are located in Carmo de Minas, Sul de Minas, region of Brazil. The farms were established in the late 1800s as dairy, cattle ranches and coffee plantations. A balanced and clean cup with mild nutty finish.

PRODUCERS: Ibraim Chaib De Souza

REGION : Sul De Minas

VARIETY : Bourbon, Amarelo

ALTITUDE: 1000 -1400 MASL

FLAVOR PROFILE: peanut butter, dried mango, chocolate

Ethiopia Limu Duromina

This coffee is produced in a semi-forest farming system, through smallholder farms ranging between 1 and 20 hectares. The cherries are delivered at the co-operative washing station where the coffee is pulped with a Penagos pulper. The mucilage is mechanically removed after it is fermented for 12 hours. It is dried for 6-7 days on elevated drying beds.

The Co-op story
The Kotta co-operative is a group of 243 farmers situated in Goma. The co-operative is part of the Keta Meduga Union, a brand new ‘Limu’ union that was found in 2016. This union unites 20 cooperations in the Agaro region – one of the most promising coffee-regions of Ethiopia.

PRODUCER: Kottaa Co-operative 
VARIETY: Mixed Heirloom 
ALTITUDE: 1980-2099 MASL
FLAVOR PROFILE: Pineapple, Mango, Brown sugar 

Vietnam Bon Mua

The Bon Mua Family farm has been growing coffee for 40 years in Vietnam. Their coffee is sourced directly from their family owned and operated organic farm in Southwest Vietnam.
Bon Mua coffee has a distinctive full-body character and is nuanced in its flavors. Bon Mua Coffee only uses the ripest berries for their processed raw beans. This is the best way they can protect the quality of their coffee and ensure that the beans are free from unknown substances or chemicals. 
The Bon Mua family farm will share every dollar made by their Oregon based company - Bon Mua Oregon with local charities they will also support the Education Foundation established by their team. As they continue to grow, they promise that their customers, growers, and their community will be at the center of everything that they do.

PRODUCER: Bon Mua Family Farm 
VARIETY: Bourbon and Typica, 
REGION: Southwest Vietnam 
FLAVOR PROFILE: Molasses, Toffee, Nutty

Sumatra Pakpak

This Coffee comes from the Pakpak Bharat Distract of Sumatra, it is on the Northern fringes of Lake Toba, you will find Dairi and Pakpak Bharat districts here. This is the home of the Pakpak people. Although the Pakpak’s can be traced back to the better-known Toba Batak tribe, they harness pride in the fact that they have their own culture, housing, clothing, and dialect. Their language is called: Bahassa Pakpak, derived from the Toba Batak language.
The Pakpak coffees are balanced, layered, and well-bodied. Besides the expected licorice root profile, the Pakpak coffees reveal hints of florals and notes of berry, nuts, raspberry, vanilla, raisins, walnut, and tobacco. A sweet profile that highlights the elements of a classic wet-hulled Sumatran.

PRODUCER: Samuel Sihombing
VARIETY: Caturra
PROCESSING: Semi-washed
REGION: North Sumatra
ALTITUDE: 1200-1700 MASL
FLAVOR PROFILE: Vanilla, Berry, Licorice root