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Presale
Clara Luz Geisha
* Presale for June 5
** Any additional order items will ship together in one shipment
Finca Clara Luz had traditionally been planted with the typica variety, but in the last 9 years it was replanted with high quality varieties such as geisha and sidra. The farm is located in the province of Loja at an altitude of 1720 masl, providing a unique climate with an average temperature of 19°C, loose soils with an annual rainfall of 800-1000 mm. The coffee is all shade grown to promote the health of the coffee while protecting the biodiversity of the region. Finca Clara Luz has been the winner of several accolades in recent years, including rank #5 in the 2021 Cup of Excellence and rank #1 lot in the Taza Dorada 2022 auction. The farm was named in honour of producer Servio Gonzales’ late mother.
The coffee cherries are carefully selected during harvest to target a ripeness of 22 brix before floating and washing. The coffee then undergoes 96 hours of anaerobic fermentation with an average temperature of 19°C. Afterwards, they are dried in full sun for 24 hours to stop fermentation before being moved to slow drying for around 30 days until a final humidity of 10.5%.
100g
LIMITED AVAILABILITY
Origins:
Loja, Ecuador
Variety: Green Tip Geisha
Process: Natural
Elevation: 1720masl
Roast Profile:
Light Roast
Notes:
Jasmine, Rose, Grapefruit, Peach, Pepper
Brew:
Filter
$75.00 CAD
Presale
Clara Luz Sidra
* Presale for June 5
** Any additional order items will ship together in one shipment
Finca Clara Luz had traditionally been planted with the typica variety, but in the last 9 years it was replanted with high quality varieties such as geisha and sidra. The farm is located in the province of Loja at an altitude of 1720 masl, providing a unique climate with an average temperature of 19°C, loose soils with an annual rainfall of 800-1000 mm. The coffee is all shade grown to promote the health of the coffee while protecting the biodiversity of the region. Finca Clara Luz has been the winner of several accolades in recent years, including rank #5 in the 2021 Cup of Excellence and rank #1 lot in the Taza Dorada 2022 auction. The farm was named in honour of producer Servio Gonzales’ late mother.
The coffee cherries are carefully selected during harvest to target a ripeness of 22 brix before floating and washing. The coffee then undergoes 96 hours of anaerobic fermentation with an average temperature of 19°C. Afterwards, they are dried in full sun for 24 hours to stop fermentation before being moved to slow drying for around 30 days until a final humidity of 10.5%.
100g
LIMITED AVAILABILITY
Origins:
Loja, Ecuador
Variety: Sidra
Process: Natural
Elevation: 1720masl
Roast Profile:
Light Roast
Notes:
Blackcurrant, Pineapple, Prune, Brown Sugar
Brew:
Filter
$55.00 CAD
Peak
GVA Natural Lot 11
We were fortunate enough to secure this lot from the annual Pride of Gesha auction with a winning bid of $56.75 USD/lb. This coffee is from the Oma block and is of the gesha 1931 variety, so named from the year it was documented by researchers. It is considered to be the variety of which panama geisha comes from. This coffee was naturally processed on raised African beds drying in full sun for 21-40 days and had a cup score of 89.25.
Sourced Direct - Lot 11 from Gesha Village Auction
100g
Origins:
West Omo, Ethiopia
Variety: Gesha 1931
Process: Natural
Elevation: 1900-2100masl
Roast Profile:
Light Roast
Notes:
Tea Rose, Cantaloupe, Nectarine, Oolong
Brew:
Filter
$55.00 CAD
Premium
Cerro Azul HW Geisha
Cerro Azul was the first farm in Colombia to produce a Geisha variety, and to this day solely produces Geisha at this farm. Their coffees have frequently been the supporting actors for many baristas on the world stage.
Processing is taken to sister farm La Esperanza. This coffee underwent a hybrid washed processed, or double fermentation - first fermented in whole cherries for approximately 24 hours, followed by a second fermentation with mucilage only (skin removed) for 35 hours.
200g
Origin:
Valle del Cauca, Colombia
Producer: Rigoberto and Luis Eduardo Herrera
Variety: Geisha
Process: Hybrid Washed
Elevation: 1700 - 2000masl
Roast Profile:
Light Roast
Notes:
Jasmine, White Grape, Melon, Pineapple
Brew:
Filter
$65.00 CAD
Premium
Yambamine CM Sidra
A new arrival from one of our favourite producers in Ecuador, a Carbonic Maceration Washed processed Sidra from Yambamine.
200g
Origin:
Loja, Ecuador
Producer: Diana Velez, Rene Buitron
Variety: Sidra
Process: CM Washed
Elevation: 1700 masl
Roast Profile:
Light Roast
Tasting Notes:
Pomegranate, Red Apple, Blueberry
Brew:
Filter
$40.00 CAD
Premium
El Triunfo Pink Bourbon Washed
From Mountain Coffee:
"Martha grew up surrounded by coffee plantations and when she met her husband, Jose, they continued the tradition and produced coffees together. They have 3 children, who today help with the processing. Jose and Martha have always taught their children from a very young age various tasks on the farm such as picking, planting, and harvesting, ensuring that the coffee tradition continues within their family."
The cherries were fermented in sealed tanks for 48 hours before they were de-pulped and further fermented in open air for an additional 36 hours before washing.
Sourced with Mountain Coffee
200g
Origins:
Pitalito, Huila, Colombia
Producer: Martha Zuñiga
Variety: Pink Bourbon
Process: Washed
Elevation: 1780masl
Roast Profile:
Light Roast
Tasting Notes:
Kumquat, Pomelo, Floral, Black Tea
Brew:
Filter
$35.00 CAD
Seasonal
Inmaculada Fellows' Farm
Having produced multiple award winning lots and coffees that have been used in World Barista Championships, Inmaculada Farms is a name that needs little introduction. With their impeccable processing and innovative horticulture with varieties like geisha, sudan rume and eugenoides, the Holguin family have had repeat showings on the world stage of coffee.
This coffee is part of a relatively new series offered by Inmaculada Farms. Their Fellows' Farm series is a project where they partner with local smallholder farms to purchase their coffee cherries. A higher premium is paid for the cherries and then Inmaculada processes them with their expertise and infrastructure. This helps Inmaculada scale up their volume bring these coffees to a wider international audience while providing traceability to help these farms gain recognition and appreciation for their work.
This specific lot of coffee is comprised of cherries from these four farms with their respective owners:
Villa Eliza - Danilo Larrahondo
Villa Luz - Emilson Mosquera
Villa Jimena Esperanza - William Ramirez
La Estrella - Monica Morera Mosquera
300g
Origin:
Cauca, Colombia
Producer: Julián Vicente Holguín
Variety: Castillo
Process: Natural Anaerobic
Elevation: 1600-1650 masl
Roast Profile:
Light Roast
Tasting Notes:
Pomegranate, Blackberry, Dark Honey
Brew:
Filter
$30.00 CAD
Seasonal
El Diviso Papayo
From La Baia:
"The Papayo variety in general is very rare. Rarely ever detected or produced outside of Huila, information about its origins is very limited. Papayo cherries are distinctive, with an elongated shape similar to that of a papaya fruit hence the name “Papayo”. This variety is also revered by local farmers for its natural resistance to the devastating effects of leaf rust and its potential for healthy production yields."
"Papayo is also recognized locally as a natural mutation by producers, however more detailed studies and genetic evaluations are required for a solidified confirmation. At present, research shows at least 5 lines of Bourbon Papayo that have been identified and its roots are of Ethiopian descent from local landraces that it seems to be closely related to the Bourbon that arrived in Brazil from Reunion Island, since it shares many phenotypic characteristics that closely relate to this variety."
The cherry fermentation begins in grainpro bags for 48 hours up to 35 degrees celsius, which is then followed by a thermal shock process of 18 degrees celsius before they are placed into sealed tanks for 120 hours. Following fermentation, the coffee goes directly to solar drying where it is raked and rotated for even drying.
Sourced with La Baia Coffee
300g
Origin:
Huila, Colombia
Producer: Nestor Lasso
Variety: Papayo
Process: Anaerobic Natural
Elevation: 1820masl
Roast Profile:
Light Roast
Tasting Notes:
Blackberry, Cherry, Rum
Brew:
Filter
$28.00 CAD
Seasonal
El Diviso Sidra
From La Baia:
"There is not much objective technical information widely available about the known origins of the Sidra Bourbon variety, however it is believed that the variety is a hybrid of Red Bourbon and typica with Ethiopia landraces and originally originates from the Pichincha province in Ecuador in the form of what is identified as “Sidra Bourbon” today. What is currently known about Sidra Bourbon, is that it was created on a large Ecuadorian research farm that was funded by Nestlé. The goal behind the creation of this hybrid was to represent the absolute best characteristics of both varieties by genetically crossing red bourbon and typica varieties and then distributing them widely to farmers in the region. Sidra produces high yields and is resistant to several pests and diseases, but is still susceptible to coffee leaf rust and CBD. In exchange for feedback from farmers, Nestlé offered the variety to farmers in the region, leading to a surge in its cultivation in Ecuador and now is being traded between growers in various countries."
"Initial fermentation, the cherries are soaked for 24 - 48 hours whole cherry for the initial fermentation and then the cherries are pulped removing the bean from the fruit and any residual mucilage remaining on the parchment and then gently washed."
Sourced with La Baia Coffee
300g
Origin:
Bruselas, Huila, Colombia
Producer: Nester Lasso
Variety: Sidra Bourbon
Process: Washed
Elevation: 1820masl
Roast Profile:
Light Roast
Tasting Notes:
Lemongrass, Grapefruit, Raspberry
Brew:
Filter
$28.00 CAD
Decaf
El Paraiso Decaf
It's back again!
Just arrived, this lot is tasting super juicy. Pushing the boundaries of what decaf can taste like.
This is an anaerobic washed EA decaf Castillo.
300g
Origin:
Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Castillo
Process: Anaerobic Washed EA Decaf
Elevation: 1930m
Roast Profile:
Light Roast
Tasting Notes:
Lemongrass, Lime, Raspberry
Brew:
Filter
$27.00 CAD
Half Decaf
Racing Into The Night
IT'S BACK!
Our seasonal limited "half-caf" made with a blend of 3 coffees from El Paraiso. The perfect brew for after dinner festivities.
300g
Origins:
Eco-Enigma + Lychee + EP Anaerobic Decaf
Roast Profile:
Light Roast
Tasting Notes:
Lime, Berries Candy, Brown Sugar
Brew:
Filter
$27.00 CAD
Seasonal
Halo Beriti
From Trabocca:
The Halo Beriti area is home to Gedeo farmers who have worked the land for generations, growing food crops and coffee, usually next to each other on the same fields. One of the two partners running the Halo Beriti washing station – Abeyot Ageze – hails from this heritage and owns a small coffee farm himself. The other partner – Mebrahtu Aynalem – comes from a background in marketing coffee. The two met and soon created the company Boledu Coffee, which now owns and manages the Halo Beriti washing station.
Sourced by Trabocca.
300g
Origins:
Yirgacheffe, Ethiopia
Producer: Local Smallholder Farms
Variety: Wolisho, Dega
Process: Washed
Elevation: 1950-2150masl
Roast Profile:
Light Roast
Tasting Notes:
Jasmine, Nectarine, Maple Syrup
Brew:
Filter
$23.00 CAD