Sourcing our Coffee
We source our coffee beans from suppliers around the world to ensure we serve our guests the best coffee possible. We have chosen farmers who practice sustainable production methods and also support their own local communities.
Brazil - Oberon
Region - Cerrado
Milling Process - Natural
Cupping Notes - Chocolate, nutty, fruity aftertaste; light acidity, sweet, full body. Clean and balanced.
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Brazil Oberon is a 100% Cerrado blend that consistently captures the qualities this region is celebrated for: a creamy body, sweet chocolate and citric notes, and a light acidity. It's a profile that has been carefully established over time.
Costa Rica - Tarrazu Don Roberto
Region - Tarrazu
Milling Process - Washed, Patio and Drum Drying
Cupping Notes - Sweet and balanced, with a creamy body, bright acidity and notes of milk chocolate and citrus.
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Tarrazu Don Roberto is a regional blend that's created for us each year by our colleagues at exporter Ceca. They work with thousands of farmers around Tarrazu - many of whom produce fewer than 10 bags per crop-to produce a consistent cup profile that's a customer favorite: creamy and sweet, with notes of milk chocolate and citrus.
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In 1928, Don Roberto fell in love with the pure air, crystal waters and breath-taking slopes of San Marcos de Tarrazu. He completely dedicated himself to his passion for coffee and was known for offering consultative services and assistance in farming techniques to the peasant farmers of Tarrazu.
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The soil , climate and altitude of Tarrazu produce coffees that are tremendously distinctive, and Tarrazu Don Roberto consistently embodies this.
Ethiopia - Limmu Kossa
Region - Oromia
Milling Process - Wet
Cupping Notes - Sweet, Floral, Fruity, Brown Sugar, Berry, Chocolate, Caramel, Strawberry
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Limmu Kossa Estate is a large, family-owned farm located in the Jimma Zone of the Oromia Region in Ethiopia. The farm was established in the year 2000, and currently produces coffee on 356 hectares across two farms, employing around 700 people during harvest. Limmu Kossa is committed to using modern and environmentally responsible farming techniques to produce high-quality coffee. The farm employs an exemplary agroforestry system making use of the shade of original, indigenous forest species.
Colombia - Decaf Palmera
Region - Huila
Process - Swiss Water
Cupping Notes - Spices, Sweetness, Vanilla, Cinnamon, Caramel
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Huila’s coffee region is predominantly owned by smaller farmers who over the past 10 years have made concerted efforts to produce specialty coffee that reveals the full character of the region.
Palmera decaf begins with Columbia Palmera Supreme beans and is then decaffeinated by the Swiss Water Process (SWP). This process works through diffusion not osmosis. When SWP decaffeinates a coffee, the beans are soaked with a small amount of the GCE,
which creates a saturated solution in which the caffeine leaves but the coffee's flavor
compounds remain in place, unaffected.
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Huila’s departmental coffee committee, the local connection to the Colombian Coffee Growers Federation, has invested notable resources into training producers in everything from fertilization to roasting. Palmera represents the hard work of many farmers and producing communities.
Honduras - Coffee Kids UNIOCAFE
Region - Ocotepeque
Milling Process - Washed
Cupping Notes - Milk chocolate, stone fruits, caramel. Bright acidity, velvety body.
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UNIOCAFE is a producer association in the Ocotepeque region of Western Honduras, and its umbrella organization supports 28 producer groups, representing more than 1,000 coffee farmers.
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Coffee Kids is a program of the coffee nonprofit foundation Hanns R. Neumann Stiftung
(HRNS), which has been working with farmer associations in the Trifino region of Central
America-the shared border of Honduras, Guatemala and El Salvador. Its goal is to awaken
the entrepreneurial spirit in young farmers , to encourage them to believe in themselves and
to help ensure better livelihoods for them and their families.
Indonesia - Sumatra Mandheling
Region - Batak Region of West-Central Sumatra, Aceh
Process - Giling basah (wet hulled), sun-dried
Cupping Notes - Chocolate, cedar, sweet tobacco and
spice notes, along with a mild or winey acidity and creamy body.
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Sumatra Mandheling is grown on the slopes of Mount Leuser, a volcano near the port of Padang, in the Batak area of Aceh. The Leuser Range is said to be home to one of the most ancient and bio-rich ecosystems on the planet.
Indonesia's coffees have long been prized for a particular cup profile-a delicate acidity, creamy body and flavors from chocolate and red fruit to earthy, herbal, umami and sweet tobacco. The profile is the result of the country's unique processing method, called wet hulled, or giling basah, in the Bahasa language.
