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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THIS PROJECT began in 2022 AFTER DISCOVERING 315 FARMERS IN THE
NYAMASHEKE REGION WITHOUT ACCESS TO A CO-OPERATIVE OR WASHING
STATION. THE SMALL HOLDERS began PROCESSING AND EXPORTING THE COFFEE.
of which 70% of the – farming group is female
TERRAIN IN THE REGION IS RUGGED AND MOUNTAINOUS. HOWEVER, THE
VOLCANIC SOIL, TROPICAL RAINFALL AND HIGH ELEVATION PROVIDE
EXCEPTIONAL GROWING CONDITIONS.
THE FARMS AND WASHING STATION ARE LOCATED IN THE WESTERN PROVINCE,
THE NYAMASHEKE DISTRICT, WHICH BORDERS THE DEMOCRATIC REPUBLIC OF
CONGO AND ALSO THE NYUNGWE NATIONAL PARK.
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VARIETAL: JARC Varietals COFFEE GRADE: Gr. 1 PROCESSING: Natural
high scoring coffee:
Cup Profile
full body with notes of dark cherry – stewed berries – winey dark chocolate
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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full body with notes of Apricot / Peach Stonefruit sweetness milk choc great body & finish balanced clean acidity
Paraiso Varietal Coffee Bean
The Paraiso coffee varietal (also known as Paraiso MG2 or similar hybrids) is a relatively rare hybrid in Brazil, primarily cultivated on a limited number of innovative specialty farms rather than at commercial scale. Developed as a cross between a rust-resistant Timor Hybrid and Yellow Catuai, it represents a small fraction of Brazil’s overall Arabica production, which is dominated by more widespread varieties like Catuaí (over 50% of plantings), Mundo Novo, and Bourbon. Brazil produces around 66 million 60-kg bags of coffee annually, but Paraiso lots typically appear as micro-lots or experimental batches, often limited to just a few hectares per farm and celebrated in niche competitions like the Cup of Excellence.Key indicators of its rarity include:
Limited cultivation: It’s grown by select producers focused on high-end, traceable specialty coffee, such as Eduardo and Roberta Soares (major nursery operators experimenting with cutting-edge cultivars), Gabriel Nunes at Chapadão Farm in Cerrado Mineiro, and the Um family at Fazenda Um Paraiso in Minas Gerais. These farms emphasize disease resistance and quality over volume, with Paraiso often comprising only a portion of their total output (e.g., alongside Catuaí or Mundo Novo).
Market availability: Paraiso coffees are marketed as “uncommon,” “rare,” or “limited-stock” by roasters, frequently winning awards (e.g., 1st place at the 2024 Cup of Excellence for a Paraiso lot from Marcelo Assis, or used by 2023 World Barista Champion Boram Um from their family farm). They’re not staples in bulk exports but appear in small-batch releases from specialty importers.
Regional focus: Concentrated in high-altitude areas like Minas Gerais (e.g., Cerrado Mineiro with Designation of Origin status) and Carmo do Paranaíba, where its adaptability to local climates is valued, but overall acreage remains minimal compared to Brazil’s 2.2 million hectares of coffee under cultivation.
In summary, while not on the brink of extinction, Paraiso is niche and experimental—likely under 1% of Brazil’s coffee plantings—prioritized by forward-thinking farmers for its potential in premium markets rather than mass production.
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Cup Profile
Raspberry, mandarin, dark chocolate, round body outstanding high scoring coffee
Guji is a region in Southern Ethiopia – the beans are grown in a forest jungle environment at an altitude of 1,600-2,350 meters above sea level, giving the beans plenty of time to mature slowly and develop plenty of taste. The region of Guji is named after a tribe of the Oromo people who have roamed the mountains for thousands of years.
more info below:
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Origin: Mexico Region: Chicomuselo and Comalapa, Chiapas,
Farm: Various Producers
Variety: Catuai, Typica, Bourbon
Altitude: 1,110 – 1,600 MASL
Process: Washed Mountain Water Decaf
Tasting Notes: cocoa notes -ripe cherry – toffee/ brown sugar Citrus – good acidity balanced cup flexible with many different roasting profiles
Process
This coffee is decaffeinated using the Mountain Water Process which involves sourcing
natural mountain water from Pico De Orizaba (one of the largest mountains in Mexico. The coffee is soaked and washed in clean water numerous times and then the water is passed through a caffeine filter before being re-introduced to the coffee. This natural process leaves a full flavored coffee without any chemical residue.
BACKGROUND:
In the state of Chiapas you find Mexico´s largest and oldest coffee producing regions, some farms can look back on a history record of more than a hundred years. With the influence of the Atlantic Ocean on one side and the Pacific Ocean on the other side, the mountain slopes of the Sierra Madre Chiapas crosses the region dividing the state and creating various special microclimates.
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Farm El Paraiso farm
Region Apaneca-Ilamatepec, El Salvador
Varietals :Bourbon, Obata, Marsellesa
Farm Owner: Claudia Mathies De Rank
Altitude: 1390 MASL
