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  • Bolivia Yulissa Chambi Anaerobic Washed

       Delicate Floral, Cherry, Chocolate Hazelnut Wafer

Now Available Daily!



Variety: Red Catuai, Typica

Process: Anaerobic Washed; Dried on Raised Beds

Elevation: 1525 MASL​

Producer: Yulissa Chambi

Region: San Lorenzo, Caranavi province,

La Paz Department

Origin: Bolivia

Coffee has been in Bolivia for hundreds of years, but now a new generation of coffee farmers dedicated to producing high-quality coffee are taking the stage in Bolivia. For the first time in the country’s history, green coffee production has funding and support from the federal government, fueling the search for knowledge among dedicated young coffee professionals.

Yulissa is just 21 years old and working on her university degree, but also comes with a family that has been growing coffee in the Yungas region of Bolivia for over 60 years. Yulissa carefully harvests the cherry, depulps, ferments the coffee in sealed tanks, washes, and dries the coffee on patios and raised beds. Since Bolivia is a landlocked coffee producing country, farmers need help getting their coffee to the international market. 

  • Costa Rica Café de Altura de San Ramón Natural

       Raspberry, Cranberry, Red Grape, Red Currant, Milk Chocolate


Variety: Caturra, Catuai

Process: Natural

Elevation: 1300 MASL​

Farm: 70 producers organized around Café de Altura de San Ramón

Region: Cañuela, Naranjo, Alajuela

Origin: Costa Rica

  • Burundi Musumba Hill Bukeye Double Washed

       Apricot, Orange, Candied Yam, Caramel, Umami

Variety: Bourbon

Process: Fully Washed, Dried

Elevation: 1800 - 1900 MASL​

Farm: Smallholder Farms around Bukeye Washing Station

Producer: Long Miles Coffee Project

Region: Muramvya province

Origin: Burundi

Since its construction in 2013, Bukeye has been a locus of innovation in everything from drying bed construction to methods for helping farmers reduce defects through pest management on their farms.

The station was hand-built by local farmers with bricks made of clay from the surrounding valley, all of whom now deliver cherry for processing every year. Bukeye uses a borehole on property as a source of fresh water. The station currently has over 100 employees, most of whom, like the station’s builders, come from smallholder farming families in the surrounding hills.

Musumba Hill is a long distance from Bukeye station, making a difficult traverse for farmers - to travel over 8 kilometers of narrow foot paths and steep slopes to deliver only what they can physically carry that day.

Costa Ricans have a way of producing coffee with special intensity and a level of rhythmic precision. It begins and ends with Café de Altura de San Ramón, which owns and operates a state-of-the-art mill designed to receive cherries from small farms and consistently process this high quality, well-balanced regional coffee. Cherries are placed in a large tank with water to remove the less-dense and damaged beans that float. All of this is done with a recycling water system. 

This coffee is our Top Pick of the season - beautifully festive, complex, with a full, round body and silky mouthfeel. Beside the big red fruits of Raspberry, Cranberry, Red Currant and Red Grape, we also find hits of Watermelon candy, and Milk Chocolate, giving this coffee a good weight and sweetness.

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