Ethiopia prepares some of the world’s finest coffee known for complexity and delicious flavor profiles you can’t find anywhere else. In fact, the Misty Valley enters the Ethiopian coffee exchange as a Grade 1 Yirgacheffe––there are no flaws to be found in these beans! From espresso connoisseurs to casual coffee lovers, our customers adore the versatility. Find out why we tell everyone has never tried this coffee before...get ready to live!

Blueberry, chocolate, strawberry, floral, clean, consistent, balanced, bright lemony sweetness.

This bean has cupping notes of good sweetness, toffee, honeycrisp apple, grape, and orange. Roasted at a true medium.

Roasted at a true medium as it brings out the cupping notes of cherry, blackberry, apple, citrus, toffee

Mario Santiz Lopez is a second-generation coffee farmer and the owner of Finca Vista Hermosa, a small 2.5 hectare farm in the Altos region of Chiapas. Before they grew coffee, Mario's parents raised corn and beans, but those crops did not provide enough income to sustain the family. 

Cupping Notes: Milk Chocolate, Stone Fruit, Nougat, Nutty

Our specialty Brazil Cerrado is from the Cerrado, Minas Gerais region at an altitude of 1200, produced by various smallholders with a natural process and harvest time between July - September.

Cupping Notes:  Cocoa Powder, Raisin, Roasted Almond

This Honduras bean is from the Western Region and grown at an altitude of 1400-1700. This washed bean variety, Lempiras, Caturra, Catuai, IHCAFE 90 is produced by farmers Sivestra Vasquez & Joel Lopez and harvested between December - March.

Cupping Notes: Bittersweet Chocolate, Brown Spice, Golden Raisin, Vanilla

BCR is located in the heart of ski country, Breckenridge CO, and is one of the highest roasteries in the world. Our 9600’ Espresso Blend is hand crafted and perfectly roasted just steps away from the base of Peak 4. Our roasters, hand selected favorite espresso beans to create this artisan blend that has incredible flavor and body. This is the ideal base for iconic lattes that have become a ritual for coffee lovers all over the world! This blend has become espresso aficianado approved!

 

Cupping Notes: Blueberry, chocolate, strawberry, well balanced, low acidity

This new Rwanda Organic bean comes from the base of volcanoes in the Northern Province. Abakundakawa which means 'those who love coffee', is a cooperative founded in 1999 that has made lots of changes in the local community. Even giving all the members of the cooperative access to health insurance. This coop offers one of the best beans in Rwanda and is known for pioneering the organic conversion program in the country.

 

The Hingakawa Women's Association is also a part of Abakundakawa. These women organized themselves into women empowerment organizations and are slowly helping Rwanda women's emancipation and position in society climb. Hingakawa means "let us grow coffee" in Kinyarwanda. The women who are in the Abakundakawa cooperative are also the heads of their families. They carefully select and process coffee beans and fetch special premiums with extra incomes that support themselves and their families.

​

Cupping Notes: Pineapple, lemon verbena, grapefruit, berry, and honey sweetness.  Well balanced.

The Caranavi is a specialty Bolivian coffee grown by a small group of native coffee farmers known as colonials, on land that rises to 8,500 feet above sea level. These typica and bourbon coffee beans are cultivated in the tropical growing regions of Bolivia below a magnificent forest,

coming from 41 small farms averaging about three acres each. These indigenous farmers are native to the land, which borders the Andes mountains and rainforest jungle of the Amazon. The adjacent land is protected by the government, and the indigenous groups treat their land as if it were protected as well. A majority have been certified Smithsonian Bird Friendly,

and all have been certified Organic.

 

Cupping Notes: 88 Pts. Chocolate aromas carry into the flavor and pair with mild notes of clean citrus. Heavily sweet caramel finish.

Kenya is famed within the coffee industry for producing some of the best coffees in the world. This organic Kenyan is no different. This Kenyan coffee bean is grown from the SL28, SL34, K7 and the Ruiru 11 varieties and is described as having a berry and citrus flavor. Timely and selective hand picking is carried out at the on-site wet mill, with cherries delivered to the mill to be wet processed the same day they are picked. Sun drying is done before delivery of the coffee to the dry mill for secondary processing. Balanced and complex with fruity & floral qualities that merge to produce a vibrant, full-bodied version of the great and high quality Kenyan profile.

 

Cupping Notes: Balanced & complex. Notes of  plum, citrus & honey. chocolate-toned body. strawberry, wine-like acidity.

This coffee comes from the Kayanza Commune in the Kayanza Province of Burundi. It is produced by the Twaranyuzwe Coop - a group formed in 2012 by 343 small farmers that have operated and maintained their own washing station since 2015. Founded in 2010, IntCafe Burundi oversees Burundi’s coffee sector. They’re tasked with farm-to-farmket traceability, quality control, international partnering, and more to ensure the best quality coffee is produced. This lot is 100% Red Bourbon that is fully washed, sun dried on raised beds, and dry milled in the nearby province of Ngozi. 

Cupping Notes: Aromas of tobacco and honey dew melon that carry over into the cup with citrus notes of grapefruit, sharp lemon, apple, and vanilla.

The La Amistad is one of the finest Coto Brus coffees available. Hacienda la Amistad, located in Coto Brus, a canton in the province of Puntarenas, Costa Rica, is owned and operated by Roberto Montero, a third generation coffee farmer. Roberto’s grandfather first came to the area in the early 1900's as part of a team surveying the border between Costa Rica and the newly formed country of Panama. This organic coffee embodies all the good qualities you look for in a high-grown Costa Rican.If you're in search of a special Costa Rican coffee (and even if you're not), this may be the one.

​

Cupping Notes: A brown sugar sweetness with chocolate and a fruity orange finish. Expect a full-bodied Tarrazu zing in your cup.