Altitude: 1,300 to 1,550 meters above sea level
Owner: Emilio López & Jose Roberto Santamaría
Subregion/Town: Chalchuapa
Region: Santa Ana
Coffee Profile
Red fruits jammy notes stonefruit sweetness
This coffee is the product of Emilio López and Jose Roberto Santamaría’s multigenerational coffee producing families. They have a deep connection with their land and together, they joined forced to create Odyssey Coffees, an El Salvador and Portland-based coffee company. Their operations are located on 6 farms: Fincas Las Isabellas, Tapantogusto, Las Piedras, La Cumbre, El Manzano and Ayutepeque.
Finca El Manzano was founded in 1872 and has been in Emilio López’s family for generations. He planted new varieties and built an on-site wet mill in 2005.
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ALTITUDE: > 2,300 meters above sea level Red Volcanic Soil
VARIETAL:Dega and Kurume COFFEE GRADE: Gr. 1 PROCESSING: Natural
Washing Station:Harobedame
high scoring coffee:
Cup Profile
full body with notes of dark cherry – stewed berries – winey dark chocolate
This Mora Layo lot showcases the peak of high-altitude Ethiopian coffee, grown in the Choriso district of Yirgacheffe in the wider Gedeo zone and processed at the Haroberdame washing station. These coffees deliver remarkable depth and complexity, driven by elevation, terroir, and careful processing
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VARIETAL: JARC Varietals COFFEE GRADE: Gr 3 PROCESSING: Natural
Cup Profile
notes of Berry and stone fruit – a balanced and well rounded cup
Yirgacheffe Moki is a Taste of Ethiopia’s Highlands
In the misty highlands of Gedeb, on the southern edge of Yirgacheffe, smallholder farmers handpick ripe coffee cherries from gardens rooted in rich, red soil. Here, at elevations of 1,700–2,200 meters, heirloom Arabica varieties flourish under cool mountain breezes, developing a complexity found nowhere else.
Sun-dried on raised beds in the traditional natural process, each bean carries the essence of its origin—juicy bursts of dark and red berries and at times the lingering sweetness of honey and chocolate. The result is coffees that are as bright and layered & complex as the landscapes it comes from,
Every sip of Yirgacheffe Moki is a journey through Ethiopia’s coffee heartland—crafted by generations, guided by tradition, and perfected by nature.
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Varietal – Caturra – Castillo
Region Huila
Altitude 1600-2000
Process – Fully Washed
Cup Profile
smooth well rounded cup chocolate /cocoa base toffee notes milk Chocolate, Sweet Red fruits, Chewy /heavy texture dark berry note crisp balanced acidity long sweet finish a classic from this region roast it how you like and enjoy this classic Coffee
Milk Chocolate, Sweet Red fruits, Chewy texture
Bean Grading
“Excelso” is the common grading term for exportable coffee from Colombia – it is not related to the varietal or to the cupping profile.
Colombian coffee is graded according to bean size: Supremo and Excelso beans are harvested from the same coffee trees, but they are sorted by size. Excelso coffee beans are large, but slightly smaller than Supremo coffee beans with a 15/16 screen size compared to 17/18 for Supremo Excelso accounts for the greatest volume of coffee exported from Colombia
we love this bean its clean simple and it just works on multiple roast profiles
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