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Bolivia Samaipata Pedro Rodriguez SL-34 Washed
Lemon, Apple Cobbler, Green Tea, Nutmeg
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Now Available Daily!
Variety: SL-34
Process: Washed, after depulping and fermenting in sealed drums
Elevation: 1500 - 1850 MASL​
Producer: Pedro Rodriguez Family, Agricafe
Region: Samaipata, Santa Cruz
Origin: Bolivia
This is a washed microlot of the traditionally Kenyan cultivar, SL-34, propagated specially by the Rodriguez family on their own farms, from seeds originating from the family's farmer connections in Kenya. SL-34 is rarely grown in isolation today, making its cultivation in Bolivia all the more extraordinary.
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Specialty groups like Agricafe deserve a lot of credit for their dedication to Bolivia’s coffee potential, despite the odds. Agricafe was established in 1986 as a passion project by Pedro Rodriguez, who at that time was a banker whose love for coffee led him to start a small commercial grade exporting business.
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Sumatra Kayu Aro Nusantara Wet-Hulled
Blood Orange, Cardamom, Dried Plum, Oolong
Variety: Andung Sari, Borbor (Gayo 2), Komasti, P-88, S795 (Jember), Sigaran Utang (Ateng Super), Tim-tim (Gayo 1)
Process: Wet-Hulled, Sundried
Producer: 680 smallholder producers organized by PT Agrotropik Nusantara
Elevation: 1300-1600 MASL
Region: Kerinci, Jambi, Sumatra
Origin: Indonesia
This coffee is sourced from family-owned farms organized around an export company and mill called PT. AgroTropic Nusantara (AGTN), which has been working with coffee producers since 2013 in the Kayu Aro highlands of the Kerinci regency within the Jambi province on the island of Sumatra, Indonesia. AGTN has established an association of 680 producers who cultivating coffee on parcels of 1 hectare or less around the Kerinci valley’s edge near Mount Kerinci, the highest volcano in Indonesia and home to the Sumatran tiger. Through coffee AGTN has focused on supporting increased employment opportunities for women, which includes a woman, Emma Fatma, as the director of operations. Women are also running the coffee nursery program and handsorting at the dry mill.
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The nearby Kerinci Seblat National Park (the largest national park in Sumatra and a UNESCO World Heritage site) is off limits to coffee production, and is an international destination for wildlife lovers, and bird watchers in particular. AGTN works closely with producers to decrease forest encroachment by using their coffee farms as a protective buffer for the Park, which encircles the entirety of Gunung Kerinci with its unparalleled natural beauty. This is a longstanding concern of Emma, Muljadi, and Sukianto (the leads at AGTN), who have previously done work in forest conservation, beginning as early as 1986. Their life’s work continues on unabated here, and the sweet results of their efforts are clear in this eminently clean and delectable wet hulled coffee.
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Ecuador Galo Morales Anaerobic Washed Typica & Sidra
Stone Fruit, Poached Pear, Marmalade
Variety: Typica & Sidra
Process: Anaerobic Washed
Elevation: 1450 MASL​
Farm: Finca Cruz Loma
Producer: Galo Morales
Region: San Josede Minas, Pichincha
Origin: Ecuador
In recent years Galo’s name has appeared in various regional and national cupping competitions in Ecuador, if not all-out winning then certainly placing top 3, and setting multiple price records to boot. This year, Morales is the proud first-place champion of Ecuador’s national quality competition, the Taza Dorada.
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Ecuador’s namesake position on the Earth’s equator means that medium-altitude coffee enjoys practically a perfect year-round growing season, often with flowering and ripe cherry sharing the same branch most months. For small farms this means a small but long-term labor force to manage the slow, perfectionistic work required for harvest.
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Finca Cruz Loma is a 350-hectare plot in the community of San José de Minas, a small town in the northwestern part of Pichincha. The estate has been in Galo’s family for 80 years. Galo’s experience in coffee began 20 years ago working alongside his mother on the farm; he would go on to work professionally in the coffee sector, for exporters and as a project manager, before returning to full-time farming. In Galo’s words, “cultivating my coffee is an activity that allows me to apply and develop the skills and habits I’ve learned over the years; it’s also an essential resource for my family, since my wife, my daughters, and myself are all involved with the production and marketing of our coffee. Everybody in the family has a critical role in the coffee’s success.”
Like so many of Ecuador’s best coffee producers, Galo is constantly pushing boundaries and striving for better results: constant experimentation between altitudes, soil types, and cutting-edge plant care techniques are part of what makes his farm successful. In addition, his experience in the value chain allowed him to found his own export company and create opportunities for other farms by representing their coffees in the world stage.
Every month, we bring on 3 new coffees in our lineup, serving them on Tasting Menu, which include Flight of 3 Coffees 1 Way, or Flight of 1 Coffee 3 Ways! These coffees are designed each month to broaden our coffee journey, to experience a wide spectrum of flavours that coffee can achieve from its origin, variety, and processes!
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