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EL SALVADOR CERRO LAS RANAS HONEY //

José Antonio Salaverria and his sons (known as JASAL), produce this honey processed lot in Apaneca, El Salvador. The lot is a blend of six different varietals and is well-balanced and sweet. We’re tasting pecan, dried apricot, and brown butter. Thanks to .coffee.inc for this coffee and info on JASAL!

Available in Portland, Seattle, and online.

ETHIOPIA HAMASHO STATION NATURAL //

This is our second year having the natural lot from the Hamasho Station in Bensa, Sidama, and we can’t get enough of this coffee. We’re tasting cherry pie, rose, and cantaloupe. Thanks to for this coffee and info on the station!

BRAZIL FAZENDA RIO BRILHANTE NATURAL //

This coffee comes from the Rio Brilhante Estate and is a blend of yellow bourbon and obata varietals. We’re tasting sweet peanut butter, molasses, and shortbread. This is the perfect comforting coffee for the transition to cooler PNW weather.

Thanks to for this coffee and info on Fazenda Rio Brilhante!

PERU ELI ESPINOZA NATURAL //

Eli Espinoza has been in coffee for 15 years and in specialty coffee for 4 years. He lives with his family on a 2 hectacre farm in Alto Pirias, Peru.

He ferments his coffee for 36-48 hours because of the cool climate in the area. The coffee is then dried on tarpaulin mats in the sun for 10-15 days.

We’re loving the deep blueberry and plum sweetness of this coffee. Thanks to for this coffee and info on Eli!

Available in Portland, Seattle, and online.

COLOMBIA FINCA VILLA BETULIA BOURBON PAPAYO WASHED + CATURRON NATURAL //

It’s a double release day from Finca Villa Betulia! This farm has been producing exceptional coffee from rare and unique varietals. The bourbon papayo washed is tasting like mango lassi, jasmine, and strawberry. The caturron natural is pomegranate, pineapple, and jackfruit. Thanks to for these coffees and info on Finca Betulia!

Available in Portland, Seattle, and online.

ETHIOPIA BOMBE ABORE STATION NATURAL //

This is our second year to have this natural from the Bombe Abore Station and this coffee is stellar once again. We’re tasting strawberries and white peach with some black pepper on the finish. Thanks to for this coffee and info on the station!

Available in Portland, Seattle, and online.

BOLIVIA YULISSA CHAMBI NATURAL //

This is a limited in shop only release from Yulissa Chambi’s farm in San Lorenzo, Bolivia! This coffee is a red catuai that underwent a light maceration before being finished as a natural. Each sip of this coffee is complex and sweet, with notes of apple, flan, and prickly pear.

Thanks to .coffee.inc for this coffee and info!

Available in Portland and Seattle.

HONDURAS MANOS DE MUJER HONEY //

This honey-processed lot comes from the farms of Miriam Perez and Karla Portillo in Márcala, Honduras. A cup of this coffee is rich and sweet like butterscotch and pecan pie with a delicate plum finish. Thanks to .coffee.inc for this coffee and info on the lot!

Available in Portland, Seattle, and online.

MEXICO FINCA POCITOS MUNDO MAYA NATURAL //

This is the second coffee we’ve brought in from Finca Pocitos this year. They specialize in naturals and this lot is a new to us varietal called Mundo Maya. We’re sipping a pour over of it in shop right now and tasting vanilla, grapefruit, and sangria. Thanks to for this coffee and info on it!

Available in Portland, Seattle, and online.

NICARAGUA FINCA IDEALISTA YELLOW PACAMARA CARBONIC MACERATION //

This lot combines the rare pacamara varietal with one of our favorite processing methods. There’s an intricate sweetness to this coffee that keep us coming back for another sip. Thanks to for this coffee!

Available in Portland, Seattle, and online.

SUMATRA GAYO HONEY //

We’ve had several coffees from Sumatra this season and they’ve each showed us a different expression of what Sumatran coffees can be. This honey processed lot has citrus sweetness and a touch of spice. Thanks to for this coffee!

Available in Portland, Seattle, and online.

UGANDA SIPI FALLS ANAEROBIC WHITE HONEY //

This processing method is a newer experimental method for the Sipi Falls Washing Station. The station had been primarily doing washed coffees until 2016 and now they’re increasing the number of other methods that they do. We’re loving the tea-like mouthfeel and sweetness of this coffee! Thanks to .coffee.inc for this coffee and info on the processing!

Available in Portland, Seattle, and online.

RWANDA NYUNGWE STATION HONEY //

This honey processed Rwandan coffee has us thinking Raisin Bran, currants, and apricot. There’s a sweetness and smoothness to this coffee that we can’t get enough of. Thanks to for this coffee and the info on the washing station!

Available in Portland, Seattle, and online.

MEXICO FINCA FATIMA HONEY //

Cantaloupe, almond, raw honey. This coffee from Ernesto Perez at is sweet and smooth, perfect for hot and iced coffees! Thanks to for this coffee and info about Finca Fatima!

Available in Portland, Seattle, and online.

SUNATRA WINE PROCESS ANAEROBIC NATURAL //

Merlot, blueberries, and fresh flowers. This coffee is called a wine process because it undergoes 25 days of anaerobic fermentation, which brings out its wine-like qualities and sweetness. We’ve been loving pour overs of it, especially how it changes as the cup cools. Thanks to for this coffee and the info on the processing!

Available in Portland, Seattle, and online.

RWANDA HORIZON STATION NATURAL //

This new Rwanda natural is tasting like sweet peaches and black tea. We’ve been loving it as an iced pour over for these summer days. Thanks to for this coffee and the info on the Horizon Station!

Available in Portland, Seattle, and online.

COLOMBIA EL DIVISO ANAEROBIC NATURAL //

Nestor Lasso is the third generation of coffee growers in his family and his grandfather founded the farm El Diviso. Over the years, the family has been able to invest in infrastructure and improving their processing methods. The controlled processing of this lot brings forth notes of bubble gum, mango, and pineapple.

Thanks to for this coffee and the info on its processing!

Available in Portland, Seattle, and online.

COLOMBIA LOS PATIOS SOLSTICIO LOT #3 //

The solsticio process was developed at .colombia The Coffee Quest Los Patios in Huila, Colombia. Solsticio aims to produce a fruity and tropical profile which we taste as notes of cherry and pomegranate. We hope to see more of solsticio in the future. Thanks to for this cThe Coffee Queston solsticio!

Available in Portland, Seattle, and online.

KENYA DOONDU ESTATE SL34 NATURAL //

This is our second coffee from the Doondu Estate in Kiambu, Kenya. It’s a SL34 natural and we’ve been loving its watermelon brightness and creamy vanilla custard mouthfeel. Thanks to .coffee for this coffee and the info on the Doondu Estate!

Available in Portland, Seattle, and online.

MEXICO POCITOS NATURAL //

When we think of Mexico naturals, we think of the flavor profile of this coffee from Pocitos. We’re tasting red apple, vanilla, and cinnamon. This is a great coffee for summer brunch, but you can find us crushing it all throughout the day.

Thanks to for this coffee and info on Pocitos!

Available in Portland, Seattle, and online.

RWANDA MWITO NATURAL //

This coffee comes from the Mwito Washing Station near Lake Kivu in West Nyamasheke, Rwanda. With the support of Rwanda Trading Company, the community now has more infrastructure and resources to produce the best coffees they can.

We’re tasting orange candy, cardamom, and plum.

Available in Portland, Seattle, and online.

Brazil Fazenda Rio Brilhante Natural //

Inacio Urban has owned Fazenda Rio Brilhante for over 40 years. The farm has grown to 1600 hectares of planted coffee and averages 130,000 bags of coffee per harvest. This lot is sweet like blueberries and peach with a pistachio nuttiness on the finish. Thanks to for this coffee and the info on it!

Available in Portland, Seattle, and online.

Nicaragua Maritza and Francisco’s Carbonic Maceration Nanolot //

This is our second coffee from Maritza and Francisco Javier this season. This lot is a combination of coffees from their respective plots of land. It received 125.25 hours of fermentation time before being sundried for just over a month.

We’re tasting sweet mango and dragonfruit with a honeycomb richness. Thanks to for this coffee and the info on Maritza and Francisco!

Available in Portland, Seattle, and online.

Peru El Palto Natural //

This coffee is soft and sweet, like eating a fresh plum in a field of honeysuckle. partnered with 5 farmers in the El Palto village for this lot. We’re loving this coffee and think you will too!

Available in Portland, Seattle, and online.

Kenya Doondu Estate Natural //

This natural from the Doondu Estate tastes like a cherry limeade. It’s sweet and smooth with a citrus brightness. We’ll definitely be making iced pour overs of this on sunny days. Thanks to .coffee for this coffee and the info on it!

Available in Portland, Seattle, and online.

Costa Rica Marvin Vargas Natural //

This is the first micro lot from Marvin Vargas and we’re grateful to for the opportunity to partner with Marvin on this lot! We’re tasting pomegranate, dried blackberry, and black tea. This is a coffee that is great both hot and iced.

Available in Portland, Seattle, and online.

Nicaragua Roger and Isabel’s Honey Process Microlot //

This is our second coffee from Roger and Isabel’s farm Las Mercedes. This honey processed coffee is processed with as much of the mucilage on it as possible. The result is a cup with a rich fig sweetness and nectarine florality. Thanks to for this coffee and info on the farm and processing!

Available in Portland, Seattle, and online.

Kenya Gulmarg Estate Natural //

This SL34 varietal is tasting like fruitcake, caramel chews, and fresh cardamom. We’ve been loving it on pour over because of its smooth body and sweet and fruity notes. Thanks to .coffee for this coffee and the info on it!

Available in Portland, Seattle, and online.

Sumatra Gayo Natural //

This Sumatran natural is complex with a buttery finish. Often Sumatran coffees are thought of as earthy, but the natural processing on this coffee brings out blood orange and cantaloupe sweetness that we love. Thanks to for this coffee and the info on its production and farm!

Available in Portland, Seattle, and online.

Tanzania GD Mwangoka Farm Natural //

Most coffee in Tanzania is washed, but GD Mwangoka Farm is one of the few farms with the resources to produce naturals and other experimental processes. The farm has been owned by the Grivas family for over 20 years and they fully process the coffee onsite. We’re tasting tamarind, red apple, and fruit leathers. We love the sweetness and complexity of this coffee! Thanks to for this coffee and the info on GD Mwangoka Farm.

Available in Portland, Seattle, and online.