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  • Guatemala San Cristobal Luis Valdes Washed

       Raisin, Apple Butter, Fudge

Now Available Daily!


Variety: Bourbon, Catuai, Caturra, Obata, and Sarchimor

Process: Traditional Washed

Elevation: 1400-1500 MASL​

Producer: Luis Wicho Valdes

Farm: Finca Santa Isabel

Region: San Cristobal, Cobán, Alta Verapaz

Origin: Guatemala

Luis Valdés, affectionately called “Wicho” to distinguish him from his father and grandfather who are also named Luis, has been running Santa Isabel, and the family’s adjacent farm San Lorenzo, since 1999. Wicho started following his father around the estate when he was young and later earned an agricultural engineering degree before taking the reins.


Constant humidity and precipitation year-round in this area creates some extremely complex challenges for processing. Wicho, however, has used his life-long experience and education to overcome this obstacle. The entire estate is terraced to protect against erosion during the heavy summer rains. He has also created several different drying strategies (raised beds, greenhouses, and mechanical dryers) to manage the unpredictability of winter rains during the harvest. Each dried outturn of coffee is conditioned, cupped, and grouped into individual profiles; this particular profile is created with individual day lots that Wicho and his partners believe express the most complex and effusive aromatics of the harvest.

  • Ethiopia Gedeb Shabella SP Anaerobic Natural

       Orange, Hops, Cola, Red Wine Gummy

Variety: local landrace

Process: Anaerobic Natural

Elevation: 2200 MASL​

Producer: Getachew Eshete

Region: Gedeo, Yirgacheffe

Origin: Ethiopia

  • Kenya Rungeto Karimikui AA Double Washed

       Mango, Lime Candy, Butterscotch, Dark Honey

Variety:Batian, SL34, SL28, Ruiru 11

Process: Double Washed

Elevation: 1650 MASL​

Producer: Rungeto FCS, smallholder farmers around Karimikui Washing Station

Region: Kirinyaga

Origin: Kenya

The Karimikui factory is located at a high altitude where tea is more commonly grown, but the nutrient-dense soil makes the surrounding Rungeto FCS known for producing some of the highest performing lots in Kenya. The smallholder farms deliver ripe cherries to this station every year where the factory team manually sorts them before production. Selected cherries are depulped, graded, and undergo dry fermentation in tanks. Then they are washed in clean channels, with a period of soaking (second wash) for further flavour development, and placed on raised beds to dry.

We always love a cup of immaculately processed Kenyan coffee for its vibrant juiciness, yet balanced and justified by an intense sweetness. It is perfect to be enjoyed in all brewing methods.

Producer Getachew Eshete is a second generation coffee grower, who studied agriculture in university to understand the biology of coffee. He has owned and operated this processing station for 3 three years, having chosen Gedeb for its incredible natural conditions - high altitude microclimate, soil, and plant varieties. The 72hr anaerobic fermentation gives this bean a big fruit, wine & floral hops character!

If you remember the Oddo Shakiso we featured a while ago, you will love this successor!

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