A classic Central American coffee, good for any coffee-making method, with notes of milk chocolate, toffee, and red apple. The importer writes: “San Miguel Mill is located in the west region of El Salvador in Ahuachapán. It was founded in 1975 and has expanded over the years in both production and processing. The farms, the mill, and the export process is a family-owned business and is currently managed by the fifth and sixth generation of the family, maintaining the tradition of their relatives who had been in the coffee industry for decades. To maintain the highest quality coffee, there is a quality group who is dedicated to monitoring all of the processes from receiving the cherry to the export process.” Varietal: Bourbon. Grown at 1250 masl, fully washed and patio dried.

A great all-around coffee from one of our favorite origins. Notes of dark chocolate, raisin, and vanilla. This is an essential third of our Hidden Valley Blend, roasted medium-dark/Vienna roast. As our importer explains, “Mount Elgon sits along the border of Uganda and Kenya and is home to thousands of small farmers growing organic coffee at high elevations. In the Kapchorwa district, the Sipi Falls wet mill works with around 8,000 farms, collecting and processing cherry from across the northern slopes of the mountain. Built by exporter Kawacom, the mill helped modernize processing in a region where coffee was traditionally handled in very small batches at home. At 1,800 meters, Sipi Falls manages everything from cherry intake through drying and quality control, allowing the team to produce clean, consistent coffees that reflect the character of the Elgon terroir. By centralizing processing, the mill improves quality while also helping farmers earn better prices for their cherry.” Varietals: Blue Mountain and Bourbon, grown at 1500 masl, fully washed and patio dried.

A wonderful breakfast coffee that’s also great for blending, with notes of plum, milk chocolate, and brown sugar. RCNY writes: “Nayarit state [has] over 100 small farmers and an average farm size of 4 hectares, under the shade of trees, using natural--not chemical pesticides—which protects the natural environment. Nayarit doesn’t produce much volume, like Veracruz and Chiapas, but the coffees from this region have a more complex profile than the neighboring bigger states. For many years, coffees from Nayarit were blended with Veracruz coffees, and the traceability and profile of the region got lost. San Basilio is a brand we created with local farmers to present this exceptional coffee, recognizing the hard work and complex coffee that the region can offer.” Varietals: Bourbon, Caturra, Catuai, and Gesha, grown at 900 masl, fully washed and patio dried.

Vienna (medium-dark) roast. Notes of black tea, cranberry, and orange. RCNY writes: “Located in the shadow of Mount Kilimanjaro, Lyamungo is one of four farms that make up the Africa Plantation Kilimanjaro estate. The estate is owned by Alejandro Galante, a coffee farmer from Antioquia, Colombia, with each farm managed individually. 95% of APK’s production is washed, though recent experimentation has led to more honey and natural processing occuring. Drying is done on raised beds, where APK employees carefully monitor the moisture level of each lot to ensure even drying.” Varietals: Bourbon, Kents, N39, grown at 1300 masl, fully washed, dried on raised beds.