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  • Brazil Fazenda Um Catucai Pulped Natural

       Walnut, Date, Cocoa

      Now Available Daily!


Variety: Catucai 785

Process: Pulped Natural

Drying: 40 days on parabolic beds

Elevation: 1200-1500 MASL

Farm: Fazenda Um

Producer: Um family

Region: South of Minas Gerais

Origin: Brazil

Fazenda Um started as a retirement dream for second generation Brazilian Korean, Stefano Um, from an abandoned farm. Now with the hardwork of his sons, Boram (2023 World Barista Champion) and Garam (2023 World Brewers Cup Third Place), we have an exceptional representation of Brazilian coffee of high quality, traceability, with experimental growing and processing techniques.


The Pulped Natural process is a common name for the Honey process in Brazil. We enjoy this Catucai for its clean taste and comfortable sweetness.

  • Rwanda Gihombo Jarama Triple Washed

       Tangerine, Black Currant, Black Tea

Variety: Bourbon

Process: Triple Washed

Drying: Patio, 9 days
Producer: 500 smallholders near Jarama Washing Station, Kivubelt "People's Farm"

Elevation: 1700-1900 MASL
Region: Gihombo Sector, Nyamasheke District, Western Province
Origin: Rwanda

Kivubelt was established in 2011 by Furaha Umwizeye, after returning to Rwanda with a master’s degree in economics from Switzerland. Born and raised in Rwanda, Umwizeye’s goal with Kivubelt is to create a model coffee plantation, as sustainable in agriculture as it is impactful in local employment and empowerment.

The company began with 200 scattered acres of farmland in the Nyamasheke district, planting 90,000 coffee trees on their estates, which now employ more than 400 people during harvest months and is a kind of coffee vocational school for local smallholders interested in improving their farming. Kivubelt has also acquired two washing stations, Murundo (which we have previously featured coffee from) and Jarama, which combined not only process coffee from the company’s estates, but also that of more than 500 smallholders in the region, offering quality premiums and training programs for participating farming families.

The Nyamasheke district in Rwanda is gifted in terroir. The cool, humid climates of both Lake Kivu and the Nyungwe Forest National Park keep groundwater abundant throughout the uniquely hilly region. Kivu itself is part of the East African Rift whose consistent drift creates volcanic seepage from the lake’s bottom and enriches the surrounding soils. Coffees from this region are often jammier and heavier than in the rest of the country.


Triple Washed Process:

As is typical for most of the greatest Rwandan coffees, the coffee is “Triple Washed” indicating that the coffee cherries are floated and rinsed (to sort out low-density cherries as well as foreign material), washed again after fermentation is complete, and then soaked in clean parchment prior to drying. The process tends to improve cleanliness and complexity in the cup, and minimize defects.

  • Colombia Paradise Pink Bourbon Inoculated Anaerobic Washed

       Strawberry, Pink Grapefruit, Kyoho Grape, Aloe


Variety: Pink Bourbon
Process: Inoculated with Saccharomyces Pastorianus; Double Anaerobic Washed

Fermentation: Anaerobic - Two Stages: 96hr and 48hr
Producer: Wilton Benitez

Elevation: 1900 MASL
Farm: Granja Paraiso 92
Region: Cauca
Country: Colombia

Wilton Benitez is a Colombian coffee producer specialized in experimental processing. El Paraíso 92 is a family farm that uses innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. The farm also houses a processing plant, microbiology lab and quality lab, for careful management of conditions to guide decisions throughout the processing stages, resulting in great quality control in their production.

This coffee has been inoculated with a specific yeast, Saccharomyces Pastorianus, which degrade the mucilege into pleasant and mouthwatering acids to give the coffee a prominent floral and strawberry character!

       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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