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SPLIT RAIL SINGLE ORIGIN COFFEE

We generally ship coffee within 1-7 days of roasting

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).

Ideal for:

Espresso - Pourover - French Press - Chemex

BELOW IS THE FULL SELECTION OF OUR COFFEE ROASTS:

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

In Stock

ETHIOPIA

Gelana Abaya – Natural                                In Stock

MEDIUM ROAST

Berries and fruit lead the flavor profile for this Ethiopian natural process. Strawberry, dried blueberries, even some raspberry, w/ some hints of lavender. We found an oh-so-subtle chocolate note at the end as well. It felt like a cousin of our Guatemalan Blue Ayarza in some ways. It’s a very full flavored coffee, solid and vibrant.

The location of where these beans come from has some mild debate in the uptight, snooty world of single origin coffees. While Bule Hora, and Gelana Abaya, where the beans are grown and then processed, respectively, are not technically right in Yirgacheffe, the towns are so close in proximity and employ the Yirgacheffe methods are used, that it is ruled to have a Yirgacheffe profile by the Ethiopian Commodity Exchange, and is therefore considered a Yirgacheffe coffee. Whatever it is, it’s a fantastic coffee that we all loved.

After being picked at elevations ranging from elevations of 5,100-5,700 feet, the beans are dried on raised beds for 18-21 days. During the hottest and sunniest time of the day they are raked frequently, and then covered to protect them from the sun, then uncovered for several hours to help the drying process, but then covered overnight to protect them from moisture (coffee beans are pretty high maintenance, eh?).

Burka Gudina - Organic - Natural       In Stock

MEDIUM ROAST

Yet another wonderful Ethiopian natural process, and Organic to boot. Satiny milk chocolate leads the way, with a clear caramel and brown sugar thread, followed by very subtle notes of dried blueberry and cherry, without any strong citrus appearance or high acidity.

These beans come from the Burka Gudina Estate, located in the Limmu Kosa district, within the Jimma Zone of Ethiopia. The farm is run by Ibrahim Hussein, a third generation coffee farmer in the area, and is marked by gentle, rolling, forested hills that range from 1,800 – 2,000 meters.

These natural process beans are dried in the sun before processing, at which point the mucilage is scrubbed off, but still leaving behind some of the dried cherry, the latter being a key component to the sweet, rich flavor of natural process coffees such as this one.

Guji Kayon Mountain - Organic - Natural       In Stock

MEDIUM ROAST

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.

Guatemala

Blue Ayarza - Natural                                               In Stock

MEDIUM ROAST

Our first natural process from Guatemala, it has lower acidity than the Ethiopian naturals, while still having a fruity profile. Blackberry, mango are the first flavors we picked up, with guava, red currant following and just the most subtlest of chocolate coming through as the cup cooled. It feels like an Ethiopian natural without the acidity or strong citrus profile.

These beans come from the southeastern part of Guatemala, in a very rural, inaccessible, mountainous area above Laguna de Ayarza (locally known as “Blue Lake”), where there are less than 10 homes in total around its perimeter. Cold, deep and pristine, the lake is said to be formed by two massive volcanoes that collapsed into a large crater, parts of the bottom having never been found. The beloved lake is part of legendary folklore for the locals. Because natural process coffee beans have more rigorous requirements, only those grown in the 5,500-6,000 elevation are selected.

Due to the hilly conditions where the beans are grown, the natural process beans are transported to a neighboring region where there is flatter land available for drying them in the sun, with sufficient breezes to blow over them. Laid out in layers of 3-4" deep, they are dried for 5-6 days while being constantly turned during the day. The cherries go from red or yellow to purple, and then black. They are then finished for a half a day in mechanical dryers, this final process helping to control the acidity and ensure a final dry process without any pesky rain showers that may cause re-absorption of rainwater.

Guatemala Finca El Rincon                                             In Stock

MEDIUM ROAST

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, dried on raised beds.

COSTA RICA

Aguilera Yellow – Honey Process                In Stock

MEDIUM ROAST

Our first honey process since we sold out of a Peruvian honey just over a year ago, what a delight this visitor from the mountains of Costa Rica is. In between a natural and washed process, Aguilera Yellow produces flavor notes of orange, nectarine, cranberry with a pleasant sugary molasses finish. Those with very refined or sensitive palates may pick up berry, passionfruit and floral notes as well.

The beans come from the hilly areas south of Costa Rica, closer to the Pacific Ocean, at an elevation of around 4,500 feet, in a tiny sliver called the West Valley. Farmed on a 150 acre piece of land that is owned by a family of 12 called the Aguilera Brothers (which also consists of some sisters), the average of 150 days of rain helps produce consistently great coffee. The farm extends into some very remote and inaccessible areas, which is part of why they hire 50+ workers each year to help with the harvest, all from the same local families each year, and paying a higher than average wage for the industry in the area.

Honey process is accomplished by a de-pulping of the cherry fruit, so that most of it is gone, however it isn’t washed afterward, leaving behind a sticky mucilage that is very honey-like in texture and taste. The coffee is then turned regularly to keep the mucilage consistent and sticking to the bean. This farm dries its coffee on tarps along a soccer pitch they built for the local community and its workers, making for happy workers and coffee beans that have something to look at as they dry their way into your grinder and cup.

MEXICO

Mexico Huatusco - Washed                                 In Stock

MEDIUM ROAST

A Mexican roast that fits our roaster’s high standards finally found its way to our facility, and this one is absolutely fantastic. It has perfect balance, with a pronounced milk chocolate introduction, followed by notes of brown sugar, vanilla, cherry, and a little wink of citrus, with a lovely creamy finish. A washed process bean, we medium roast it to bring out the truly full bodied flavor it offers.

Grown in the central sierra mountains of Veracruz, Mexico, the town of Huatusco is in the relatively high mountains, at about 4,200 feet elevation. The workers tend to speak indigenous languages, not Spanish, and therefore have been growing crops a long time, and know how to get the most out of this land. They definitely achieved that goal with these coffee beans.

The Huatusco beans have a unique process used to de-pulp the coffee cherries, adding rehydrated yeast and mucilage as part of the 48 hour fermentation process, leading to a sweeter, fruitier bean than most washed process coffee beans.

Out Of Stock

Guatemala

Finca el Tambor - Washed      Out Of Stock

MEDIUM ROAST

This washed process bean is flavorful and rich, with a lower citrus profile, as is typical w/ most grown in Central and South America. Featuring distinct flavor notes of creamy dark chocolate, cherry, plum and event a hint of cola, balanced by more subtle mango and apple that come through as the coffee cools.

The beans originate from the Finca el Tambor farm in the Palencia municipality of Guatemala, featuring 8 full time workers who are allowed to farm about 10% of the farm to grow vegetables for themselves. The name translates to “The Drum Farm”, inspired by an underground waterfall that once pulsed the land with a drumming sound. Interestingly, the owner, Victor Calderon, a fifth generation coffee grower, is a big proponent of sustainable growing methods. He has chosen to leave half of the farm under forest, has his team weed mechanically rather than use pesticides, and uses smaller scale machines to process the beans, resulting in very low energy consumption, less than 10 gallons of diesel for an entire harvest season. The farm also captures some of the 50 inches of rain water that falls during the rainy season and later uses it to process the beans in addition to the two dozen fresh water springs that run through the 5,000+ foot altitude property. The farm also uses a unique method of employing shade trees from avocado and cinnamon to help protect the coffee trees.

The beans from the various parts of the farm are kept separate and processed separately, then washed in the retained rainwater, de-pulped, and then dried and turned frequently on concrete patios. The varietals include Bourbon and Caturra.

Honduras

San Vicente Finca Jazmin                           Out Of Stock

MEDIUM ROAST

This unique washed process bean is our first from Honduras. Bright and fruity, with floral accents, flavor notes of raspberry, white grape and melon are present, with more subtle notes of jasmine, orange and tropical fruit. For a Latin American bean it has a brightness more akin to an Ethiopian or Kenyan, and is a great way to wake up with a burst of flavor, timed particularly well for spring.

Hailing from a woman owned and operated 7 acre farm, this bean is grown at just over 5,000 feet, in the mountainous southwestern area of Honduras, in the Marcala growing region of La Paz. The owner, Nancy Hernandez Contreras, started picking coffee cherries alongside her father at just 8 years old, eventually learning how to process beans, and now operates her small farm and nearby cafes with her husband and daughters. Her lifelong coffee passion and abundant knowledge has culminated in the best farming, harvest and processing practices.

Finca Jazmin is comprised of a mix of Bourbon and Catuai varietals, they are hand picked, pulped and then dry fermented for around 22 hours. After washing, the coffee is raised on African beds where it is sun dried for 18-25 days.

RWANDA

Rwanda Kawa Musasa - Natural                     Out Of 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.

ETHIOPIA

Ethiopian Aramo Station – Natural             Out Of Stock

MEDIUM ROAST

Juicy and fruity, but no pronounced lemon citrus as many other Ethiopians have. Watermelon and raspberry burst into your mouth, with subtle notes of strawberry, fig and yellow plum. The sweetness overall is as expected with an Ethiopian natural process, but also complex and rewarding to its purchaser. Feels like a cousin of our Kayon Mountain we featured earlier this year, though without the noted dark chocolate notes.

The Aramo station was was founded in 2005 by Asnakech Thomas, the first Ethiopian female coffee producer, miller and direct exporter. Part of her mission has been to improve the lives of the Aramo people, with a particular focus on women and girls in the area. The company also invests in training and replanting programs for all. This bean comes from the village of Aramo, another Yirgacheffe highland product within the Sidamo region, and grown at elevations of between 5,400-6,000 feet. A small army of approximately 800 farmers help to select and harvest this brown bounty.

These natural processed beans are dried in raised beds for 4-6 weeks. The beds provide an even aeration, in which dry air can reach the beans from both above and below. When ready, they are hulled and bagged for export.

Yirgacheffe Halo Beriti - Washed                   Out Of Stock

MEDIUM ROAST

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.

Yirgacheffe Ajere                                              Out Of Stock

MEDIUM ROAST

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.

Ethiopia Deri Kochoha                                Out Of Stock

MEDIUM ROAST

This beautiful gem is sweet w/ notes of melon and berry with a subtle honey accent, balanced by a mild burst of floral lavender. It has a long, smooth sweet finish. It’s a truly enjoyable, delightful roast that our team has already fallen in love with.

This bean comes from the town of Hagere Maryam in the Guji Zone, within the greater Oromia region of Ethiopia, south of the more famous Yirgacheffe District, and grown at elevations of between 5,400-6,000 feet. With approximately 600 contributing farmers, this coffee is a collaborative effort to harvest.

The Ethiopia Deri Kochoha is a natural processed bean. The ripe cherries are sorted and pulped, and then fermented for 36-48 hours, before being washed and prepared for drying. They are then placed in parchment on raised drying beds, where they dry in the sun for a couple of weeks, being turned frequently in the first few days.

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

Kenya Nyeri Ichuga AB - Washed                  Out Of Stock

MEDIUM ROAST

A gorgeous, washed process bean, bright, fruit forward, and complex acidity, with defined citrus juice flavor notes. A melange of tangerine and mandarin blossoms into your mouth, accented by berry and apricot, this is a classic high end Kenyan coffee. This AB bean is slightly smaller than the AA version we have roasted in the past, a 15/16 screen vs. a 17/18.

The Ichuga beans are grown in the Kenyan Nyeri County highlands and processed at the Ichuga wet mill, operated by the Kiama farmers’ co-operative society. Centrally located between the Western slopes of the Aberdare range and the Eastern slopes of the highest mountain in Kenya, Mt.Kenya, this bean is grown at altitudes ranging between 5,250-5,850 feet.

The ripest cherries are selected by the over 3,000 co-operative members, and processed in the fresh water of the Gathiururuko Stream. This is followed by the traditional process of de-pulping, and then fermenting in water for 12-48 hours. After being washed and graded, it is slowly dried on raised African beds for up to 3 weeks.

Kenya Kiaga Fairtrade                                   Out Of 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

Colombia Frutas Caturra                                 Out Of 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.

PANAMA

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.

Hawaii

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

Peru El Palto - Honey Process                         Out Of 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.

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Rocklin, California 95677

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