Split Rail Coffee focuses on single origin coffees, hand-crafted and made in small batches. Our roaster carefully selects high quality coffee beans from small suppliers, located in exotic locations from around the world. Ethiopia and Kenya are two of our favorite African locations for their fruity, citrus flavor profiles, we also are fans of the chocolate notes that are found in beans from Colombia, Nicaragua and Guatemala. Our roaster aims to bring out the best flavor in the beans and he is a strong believer that to do that a medium roast is the only way to achieve that goal (i.e. we never do a dark roast).


(Note: Not all roasts are available at all times, please see our SHOP for the current available offerings)


Yirgacheffe Ajere                                              In Stock

This bean provides intense flavors of tropical fruit followed by a delicate floral aroma. Bold passionfruit notes are transformed into lingering pineapple and lemonade flavors. This beautifully refined cup is characterized by strong citric acidity and sweet herbal notes of lavender, jasmine, bergamot and hops and is kept as a medium roast.

This bean comes from the village of Edido, in the Aricha sub-region of the Yirgacheffe District of Ethiopia. The fertile soil, consistent and plentiful rains and high altitudes of 6,200-7,200 feet contribute to the high status of Yirgacheffe coffees.

The Yirgacheffe is a fully washed bean,  with ripe cherries that are fermented for 36-48 hours then sun dried on African beds for up to two weeks. The beans are covered between 12pm and 3pm and at night time, to protect them from the sun and rainfall/moisture.

Yirgacheffe Halo Beriti                                     In Stock

This elegant Ethiopian bean offers complex yet silky flavors of black tea. The taste of peach, sweet sugar plum, honeysuckle and chocolate pair nicely with light floral aromas of lavender, ending with a delicate, pleasing, acidic punch. The soft flavors of this bean make it best served as a medium roast.

The farm collectives are located in Halo Beriti Woreda, in the Gedeb District region of Ethiopia, averaging about 6,500 feet above sea level.

The beans are hand picked, wet-processed and fermented for three days before being separated from the fruit. This process allows the beans to absorb the sugars in the coffee fruit, creating a stronger full-body flavor.

Guji Kayon Mountain - Organic - Natural       In Stock

This natural process, Grade 1 Organic certified coffee is known for its diversified yet exquisite profile. On one side, the sweet but tangy watermelon and berry (strawberry, raspberry, blueberry, and blackberry) flavors brighten the cup, while the chocolate fudge notes produce a more mild finish.

These beans are harvested at the organic, privately owned Kayon Mountain farm located in the Guji zone of Ethiopia, about 6,700 feet in elevation.

The cherries are placed onto raised beds for 12-20 days, meticulously hand turned and picked over to remove and defective beans. The dried cherries are then milled to reveal the beautiful naturally processed bean.

Agaro Duromina                                               Out Of Stock

Duromina is a sweet and fruited cup. The fragrance from the dry grounds has peach and mandarin orange scents, and a mild-honey sweetness. Adding the hot water, the ‘honey’ aspect builds into strong, clover-honey smell, with a floral caramel and nougat-like aroma on the break. The cup flavors echo the aromatics in multi-layered fruit tones, honeysuckle floral hints, and honey-to-cane juice sweetness. The body is thick and full, complimenting the cleanly disappearing sweetness and fruit jam flavors; the acidity is moderate compared to other wet-process Ethiopias.

Duromina is in the Goma region of Agaro Woreda, with farm altitudes between 1900 to 2100 meters.

Tulu Golla                                                          Out Of Stock

This bean has floral notes of jasmine and honeysuckle, with sweetness similar to table sugar or simple syrup, shifting to a more honey fragrance as it cools off. The flavor is clean and on the more delicate side, which is why we always keep this one at a medium roast at most.

It is grown in the remote village of Tulu Golla in the Sidama zone of Ethiopia, the farms are found at around 6,300 feet in elevation.

Tulu Golla is a wet process bean, where a disc pulper is used to remove the coffee cherry fruit skins, followed by a 72-hour underwater fermentation bath and agitation, finished in a clean water bath and then dried in raised beds in the sun.

Hana Asrat Tilhun                                             Out Of Stock

This bean has a sweetness to it similar to a cooked brown sugar. The flavor is clean, offering floral notes lilac and jasmine with a clear fruity profile of lemon and grape, and even blueberry can be detected by discerning palates. Its sophisticated and delicate notes mean it is ideal for light to medium roast.

Grown up in the mountains of Ethiopia, in an area called Shakisso, the farms can be found as high as 7,000 feet in elevation in the Uraga Word region of the Ethiopian highlands.

Hana Asrat is a wet process bean. A traditional disc pulper is used to remove the coffee cherry fruit skins, followed by a multi-day underwater fermentation bath and agitation, finished in a clean water bath and then dried in raised beds in the sun, where they are turned over and over to facilitate even drying across the bean.

Cheri                                                                   Out Of Stock

Our only natural process coffee bean, this one is grown in Ethiopia’s Guji Zone. As exaggerated as it may sound, our chief roaster calls Cheri “strawberry quik”, in a nod to its very fruity and unique flavor profile. The natural process nature of it gives it a much fruitier sweetness, very distinct from the other beans we currently offer. The Cheri isn’t intended to be drowned in cream and sugar, it is absolutely meant to be enjoyed in a pure form, as a pour over or even espresso. Its as far from a dark roasted bean you’d find in a large coffee chain as possible.

The bean are grown in the Hagermaryam ward part of Ethiopia’s Guji Zone, at an elevation of 6,000 feet. There are roughly 700 different farmers who supply beans to the Cheri processing station.

Cheri beans spend 21-24 days on raised drying beds, and spend no time being bathed in water to remove the cherry fruit from the bean. Thus giving Cheri its distinct fruitier flavor.

Wolichi Wachu Station                                     Out Of Stock

This Ethiopian bean is a Bourbon varietal, more often found in South America, and one of many that derive from the most common Arabica species. It is known for its sweetness characteristics. Its flavor can range widely from bitter and lemony when light roasted, to sweeter at a medium-roast, where we roast it. It is much trickier to dark roast the Bourbon varietal, but since we don’t dark roast anything, it isn’t a concern for us.

Wolichu Wachu is grown in the Guji Zone of Ethiopia at over 7,000 feet in elevation.


Kenya Kiaga Fairtrade                                     In Stock

This coffee is characterized by high acidity and ripe fruit flavors due to the combination of fertile soil, seasonal rainfall, and high altitude. Notes of dark chocolate paired with bold citrus flavors of mandarin orange, lemon and lime create a full body finish in your mouth. 

This one is grown in the Kenyan highlands, between the Rutene and Ruarai rivers with cool temperatures and fertile central highlands. The farms fall between the Eastern end of the Great Rift valley and the Western slopes of Mt. Kenya, growing at about 6,230 feet in elevation. 

The Kiaga is a wet processed bean, where fully ripe cherries are pulped and fermented for 1-2 days, washed and graded in water channels, then dried slowly over 2-3 weeks on raised beds until the moisture content is reduced 10%. The coffee is then delivered to the Othaya dry mill where it is rested in parchment for 3 weeks before being prepared, cleaned, and graded by bean size, before handpicked and bagged for shipping to us.

Kenya Nyeri Ichamama AB                             Out Of Stock

This gem of a bean comes from Kenya’s highlands. It has some mild citrus flavors with notes orange and lemon and cane sugar, and with a notable citrus acidity, though not bitter in any way. The flavor becomes even fruitier as it cools off, best described as a subtle cranberry and orange melange.

The beans are grown in mountains just above 6,000 feet, near the Ichimama River, in Nyeri, Kenya. The Ichamama processing station is one of 19 different washing stations in the area, and is part of a Co-Op that has been in existence for over 50 years.

Nyeri Ichamama is a wet process bean, dried in raised beds in the sun.

Kenya Nyeri Ichuga AA                                   Out Of Stock

The Kenya Nyeri Ichuga AA is a very floral bean that produces a strong tropical fragrance consisting of honeysuckle and hibiscus notes. The beautiful aroma is followed by flavors of citrus and sweet lemon to create a satisfying fresh finish to this medium roast. 

The beans are produced in the Ichuga Coffee Factory, located in Nyeri County, in the direction of Mount Kenya, owned by the Kiama Farmer Cooperative society. Farmers deliver their cherries to the factory for the washing, drying and bagging of the stunning beans.

Cherries are sorted, crushed, fermented, washed, and soaked before being laid out to dry in the sun. Once the cherries are ready, the coffee is milled and prepared for export in the Nairobi warehouse.


Colombia Frutas Caturra                                 In Stock

This little gem produces a dynamic marriage of tart and sweet flavors. The balance between the citrus notes of lime and raspberry matched with the sweetness of the Huila cherries and plum creates a bright light roast that is sure to jumpstart your day.

The Excelso Ep grade beans are grown in Huila, in an area of southern Colombia, averaging 5,500 feet in elevation that is spanned by the Andes mountains and home to the Nevado del Huila Volcano.

The Frutas Caturra coffee cherry is double fermented and triple washed, then dried in the sun for about 2 weeks. 

Colombia La Plata – Alto San Francisco         Out Of Stock

The Colombia La Plata – Alto San Francisco coffee beautifully holds the roasted caramel and toffee sweetness from aroma to finish. There is a brown sugar sweetness, with floral butterscotch and an understated blackberry note. This is a coffee that purely reminds you that life is so very good.

This coffee hails from the growing region in La Plata, Huila. La Plata lies in the foothills of the Cordillera Central Mountain Range at an elevation of 6,230 feet. Caturra is the dominant cultivar (varietal) grown in the area. 

The beans are wet processed then fermented for about 14 hours to remove the sticky cherry layer, and patio sun-dried.


Guatemala Finca El Rincon                              In Stock

This is a full bodied, medium roast coffee that brings together a variety of complex and rich flavors. This bean is low in acidity and bitterness and carries nutty and chocolatey notes. The sweet hints of caramel and toffee balance the tartness of dark chocolate and berry for a smooth, buttery, honey-like finish. 

Finca El Rincon coffee beans come from El Mirador Finca El Rincon in La Libertad, from the region Huehuehtenango, which is managed by the Molina family. The coffee is grown between 5,085 and 5,580 feet above sea level, and the varietals include Bourbon and Caturra. 

This is a wet processed, washed bean and then air dried bean.


La Gloria                                                            Out Of Stock

The flavor of our only Panamanian roast has notes of chocolate and toffee with a creamy, full body.  La Gloria is a “Baru Indian High” estate coffee grown in the Boquete region of Panama, located as much as 6,000 feet above sea level. The estates where it is grown contains volcanic soil, with moderate temperatures and nearly 10 feet of rainfall per year.

The coffee is wet processed and dried by the sun; temperatures range from 64F to 80F degrees and in the summer humidity is between 40 and 60 percent. The final drying process is done on drying machines to maintain homogeneity, with maximum temperatures of 50 degrees.

Each of the estates that is managed by Baru Indian High has a unique microclimate that produces incredibly varied flavor profiles. The area near the estate has a wide variety of flora and wildlife, and four natural springs either originate or run across the estate, which help make the soil rich and well balanced.


Nicaragua Finca Buenos Aires Caturra           Out Of Stock

This “crowd pleasing” mild bean combines the simple flavors of raw cane sugar, brown sugar and vanilla with the more complex flavors of roasted nuts and dried apple. These flavors are complimented by notes of cocoa powder, which creates a beautifully balanced fragrance, mild tea-like acidity and bittersweet finish which makes it best served as a medium roast.

Due to the high level of maintenance of the Caturra bean, it is cultivated in areas averaging 4,920 feet above sea level. The Luis Emilio Valladarez family has been growing coffee on their farm in Nueve Segovia in Nicaragua for over 55 years. Their coffee farms are located between the Dipilto and Jalapa mountain ranges. Good soil conditions in terms of texture, moisture and fertility are characteristics that facilitate an excellent productivity of high quality coffee.

The coffee is sun dried on patios or African raised drying beds that keep the cherries off the ground, allowing for proper air circulation.


Yellow Caturra                                                   Out Of Stock

The distinctive bright yellow color of the Caturra coffee bean, derived from yellow cherries, provides a velvety, honey-wheat and fig jam flavor combined with spicy undertones of cinnamon, allspice, and licorice that is unmatched. The slight acidity and wine like zest of this medium-roast are cooled off by the clean fruitier aspects to create a smooth finish.

Yellow Caturra is one of Maui’s best beans and are grown on the Ka’anapali Estate in the West Maui highlands, a 500-acre estate which was formerly used as a private project using coffee to diversify Maui’s sugar plantations. The owners have performed a number of extensive field trials over the years, on nutrient rich volcanic ash to produce the highest quality and gourmet beans.

One of Maui’s processing techniques involved handpicking ripe cherries, pulping them, then sun drying them to produce their unique flavors.

Maui Mokka                                                      Out Of Stock

The Maui Mokka bean is unique, and noticeably smaller than most, but its flavor is tremendous. This coffee is not to be confused with any chocolate flavored drink that uses a similar name, the word mokka is derived from the ancient port of Mokha in Yemen, the country where the original variety was cultivated many years ago. The rich, full bodied cup provides undertones notes of candied citrus, nuts, rose and brown sugar matched with a wide range of dark chocolate flavor. This is a medium roast that is slightly acidic and finishes with a crisp smoothness.

The Maui Mokka beans were revived just a few decades ago in the 1980s in the Ka-anapali Plantation in Maui, one of the few places in the world where Maui Mokka is grown. The farms are located in the mountain slopes of western Maui, an ideal climate for the beans to thrive.

Since the coffee beans are dry processed, left in the fruit to dry in the sun, and then hulled, they produce an exotic character which gives each bean a stronger and spicier flavor. They cost a little more and we believe are well worth it.


Peru El Palto - Honey Process                          In Stock

This unique honey process bean provides a clean balanced flavor of sweet yet tart subtle flavors. Almost in between a Natural and Wet process bean, the honey process gives a light caramel and toffee pair to match the stronger flavors of apricot, lemon, white grape, pear, and yellow plum. The fruity notes perfectly balance the honey coating in your mouth to leave a refreshing aftertaste. 

The coffee comes from the El Palto Cooperative farms located in the Utcubamba province - one of the seven provinces of the Amazonas Region of Peru, averaging 5,600 feet in elevation.

Honey process is a relatively new method that combines elements of a dry processed bean and a washed bean to create matchless differentiations in flavor. In this process, the skin of the bean is removed, like a dry process, but the sticky, sugary layer beneath is left on the seed to dry, to leave a variety of deeper flavors.


Rwanda Kawa Musasa - Natural                     In Stock

This natural process bean is a delicate, creamy coffee that emits smooth fragrances of blueberry and chocolate that matches the full-flavor in every cup. The light tastes of banana, blueberry and cherry harmonize with the dense cocoa flavor of Rwanda coffee. The bean produces a succulent finish that is low in acidity, and which leaves you wanting more.

The Musasa beans are grown in Dukunde Kawa Musasa Cooperative in the Gakenke region of Northern Rwanda, run by 80% women. The farms are around 6,000 feet in elevation for optimal high-quality beans.

One aspect of the process that makes this bean so complex in flavor is the hand sorting of the cherries. Ripe cherries are floated to separate by density in order to select the highest quality for processing. They are dried on raised beds for three weeks and must be turned constantly to ensure consistency.