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  • Brazil Luis Paulo Pereira Natural Sudan Rume

       Starfruit, Plum, Honey

      Now Available Daily!


Variety: Sudan Rume

Process: Natural

Drying: sun and mechanical driers

Elevation: 1100-1300 MASL

Farm: Fazenda Santuário Sul

Producer: Luiz Paulo Dias Pereira Filho

Region: Carmo de Minas, Minas Gerais

Origin: Brazil

Sudan Rume is an ancient variety originating in South Sudan, known for being exceptionally delicious, but it’s not a popular commercial variety in the past because it is super high maintenance, but yields very small harvests. We consider this the "mother" of many coffees as it is often used to breed new hybrid varieties. What better time to feature this coffee than the month of May, to celebrate the mother figures everywhere?

This Sudan Rume is attention-grabbing and spectacular. It’s one of the most pristine expressions of the intersection of cultivar, process, and terroir, and it’s just far too easy to drink.

The uncommonly cultivated landrace – often used as an ingredient in hybrids rather than grown commercially – is a perfect example of Luiz’s creativity, innovative techniques and exceptional location. Santuário Sul is Luiz Paulo’s variety garden and experimental farm, a 300-acre tract with 30 cultivated varieties of coffee and a legacy as Cup of Excellence and Carmo Best Cup winner

  • Peru Norandino Farmgate FTO MWP

       Malt, Chestnut, Cinnamon Toast

Variety: Caturra, Bourbon, Catuai, Pache, Villa Sarchi, Catimor

Process: Fully Washed and Mountain Water Process

Drying: Sun
Producer: 7000 smallholder members of Cooperativa Agrícola de Servicios Múltiples Norandino (Norandino)

Elevation: 1100-1700 MASL
Region: Piura, mazonas, Cajamarca, and San Martin regions
Origin: Peru

In Peru, the bulk of production comes from small farms owned and managed by indigenous people who follow organic farm management practice attuned to their cultural connection with the land, of just a few acres of intercropped with shade trees, bananas, corn, and beans.


Simultaneously, cooperatives carry out activities that often go unnoticed but are crucial for small producers. The local cooperatives focus on training producers in best organic practices and invest in basic infrastructure needs like road improvements and establishing local warehouses. The regional cooperatives focus on creating credit for producers and investing in social programs on a larger and more impactful scale, using the collective resources generated from the sale of coffee. Environmental training programs, healthcare initiatives, life insurance, and educational opportunities are just some of the ways these cooperatives strive to improve the quality of life for coffee producers and their families. 

Cooperativa Agrícola de Servicios Múltiples Norandino (Norandino) is an umbrella cooperative formed to support three regional cooperatives called CEPICAFE, CENFROCAFE, and Sol y Café. Combined, these organizations have approximately 7,000 producer-members who cultivate coffee on 25,000 acres.


This coffee was sent from Peru to Veracruz, Mexico, where it began its next steps at Descamex, whose proprietary decaffeination method is called Mountain Water Process.   

During the water process, the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to a unique solution of concentrated coffee solubles that draw out the caffeine while minimizing the loss of flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the extract solution is filtered of its caffeine and recycled to be used again.

  • Costa Rica Alejo Castro Geisha Anaerobic Natural Lot 2

       Peach, Jasmine, Jackfruit, Expressively Floral


Variety: Geisha

Process: Warm Anerobic Natural (Lot 2)

Fermentation: 8 days

Drying: Patio + Mechanical Dryer, 5 days + 42 hours
Producer: Alejo Castro Kahle
Farm: Volcan Azul

Elevation: 1500 MASL
Region: West Valley
Origin: Costa Rica

This is another one of Alejo's new variety experiments on his farm, with seeds originating from his friends in Panama!

This geisha is so precious and delicious to us. In this lot 2, Alejo experimented with a variation of his anaerobic natural process, achieving clean, high clarity, and very distinctive notes of the geisha variety, but also wrapped up expressively with lots of sweetness and comfort, that we often experience with a Costa Rican coffee, especially from Volcan Azul.

The journey of Geisha in Alejo's farm - Volcan Azul:

"Way back when Geisha seeds were brought from Ethiopia to the Catie institute in Costa Rica, we didn't take advantage of having this at that time because the local model was having big centralized mills with bigger volume and good homogenous
quality. So the seeds were taken to Panamá where they became famous. In the 2000s we started to go back to the model of single estate micromills so we started to plant these types of varieties. The first Geisha I planted was in 2012, I didn't know much about the tree but I was always curious about having new
varieties. I had the first Geisha harvest in 2016 and got impressed by its quality. That year it was taken to the World Barista Championship in Dublin. The next year we won the presidential award in the Cup of Excellence for having a 90+ score. So in 2017 we started to plant it on a bigger scale so we are starting to have again new production of Geisha."

Recap of Volcan Azul:

Alejo's ancestors planted some of the first coffee plantations in Costa Rica in the early 1900s with the aim to produce the best coffee in the world. With over 200 years of family tradition in trading specialty coffee, Alejo's mission for the farm has been exclusively focused on improving coffee quality while making a positive impact on the environment. The highly fertile volcanic soil combined with the mill's impeccable processing methods have produced a history of award-winning coffees.​

       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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