Organic FT Sumatra Gayo Mountain
Organic FT Sumatra Gayo Mountain Gayo Mountain is unique because the same company that owns the mill is the same company that imports the coffee. This ensures a high level of quality control and a superior product. The cup is earthy and mossy but not dirty with deep fruity tones. The body is syrupy thick, and it has a heavy sorghum sweetness in the cup. It has a cleaner, brighter, finer resonance than the other Sumatra coffees.

Sumatra Mandheling
Coffee production in Sumatra began in the 18th century under colonial domination. Most of the coffee is produced around the Lake Toba region, in the subregions of Lintong Nihuta, Sumbul, and Takengon. Sumatrans are sold as Mandheling, which is simply the Indonesian ethnic group that is most involved in coffee production! Dry-processed Sumatran coffees are the boldest of the Indonesian coffee-growing world. It’s low in acid with deep, complex, intense aroma of earth, smoke and spice. There is a tangy bittersweet and aggressive musty tone in the flavor as well as sweet cinnamon, herby hints, and mildly winey fruit notes in the background. It delivers the expected heavy, deep cup with a thick mouthfeel, and lingering tarry aftertaste.

Organic FT Papua New Guinea
Papua New Guinea, which occupies the eastern half of New Guinea, is distinct among the Indonesian coffees. It has a unique wild note in the cup but not as earthy as other Indonesian coffees. The aroma is high-toned but pungent, laced with caramel, cantaloupe and leather. The cup starts with a sweet, wine-toned fruitiness, followed by richly malty and bitter tones. The bitterness dissolves in the long, clean, chocolate-toned finish.

Organic Cafe Timor
East Timor is a tiny island between Australia and Sulawesi. It is recovering from the ravages of its recent war of independence from Indonesia. Of the two main growing regions, Maubese is at a higher altitude than Aifu and produces a brighter cup.
Crisp, wine and cherry toned fruit dominate the aroma and the cup. A delicate mustiness reminiscent of a mature forest floor underlies a low-acid cup profile with big body and a thick heavy mouthfeel. As it cools, hints of cocoa and vanilla emerge in the background.

Cuban Turquino Lavado
Although this coffee is not Certified Organic, it is grown organically on the Sierra Maestra Mountains, managed by the World Wildlife Foundation.

This cup is clean, smooth and heavy bodied with a very low acidity and slightly higher caffeine content due to lower altitude cultivation. The taste is buttery with honey undertones and the finish is long and sweet.

Mexican Oaxaca Pluma Sierra Madre del Sur Organic FT
Grown on the west coast at high altitude, this coffee can be cupped beside a Kona and hold its own. Sierra Madre del Sur represents a co-operative of about 500 small farms and no fossil fuels are used in it’s processing. It has a delicate balance between fruity, winey notes, semi sweet chocolate and Filbert nuttiness. The aromatics smell of nut, chocolate, and wood with a bright acidity and light body that intensifies as the cup cools. It works great as a mild-sweet straight espresso that has a long finish.

Peru
The most notable are Chanchamayo and Ayacucho. It has spice hints and a good acidity that doesn’t bite but balances the cup. The body is not huge and the aftertaste is not going to linger for hours. The aromatics are malty-sweet, and the cup has a bright, sweet acidity. There is a nice fruity apple note with a hint of cinnamon in the top-end of the cup flavor. The organic herbal aftertaste disappears quickly leaving a rustic memory in your mouth.

Ethiopia Yirgacheffe
Yirgacheffe is a town in the Sidamo region, a high plateau north of Harrar. The beans are wet processed producing a cup with a pronounced winey flavour, floral aroma, medium body and a unique soft toned acidity, which is more like a wet processed Central American. The dry fragrance from the grounds is sweet and caramelly; the aroma from the brewed cup is more citrus and complex with tangy bitter sweetness.

Ethiopia Sidamo
A wet processed coffee originating in the south-central mountains south of Addis Abada. Not as wild and earthy as the Harrars, but reveals highly penetrating floral sweet aromatics, a clean cup without taints, tastes of plum and raisin in the cup, black pepper in the finish. It has a medium body with a substantial mouthfeel and good acidity.

Uganda White Nile
This coffee is grown on the western slopes of Mount Elgon on the Kenya border. Coffee trees are mixed in with other crops on these small farms (called Shambas). The beans are blended together from the Shambas at small coffee drying mills. The cup is a deep-toned coffee with syrupy heavy body and great milk-chocolate taste. The cup quality can be quite similar to Java and have fruity dark cherry-plum notes, and an undercurrent of Earl Grey tea in the background.

Tanzania "KNCU"
The good Tanzanian’s come from the northern regions of Mt. Kilimanjaro, Moshi, and Mbeya and from the Southern region of Songea. They can be compared to a more delicate and subtle Kenya. Grown on volcanic slopes of Kilimanjaro Native Co-operative Union plantation, this coffee has a medium body and a pleasant, balanced acidity. The aroma is strong with the smell of spice, citrus and rose flowers. The cup is smooth and mildly bright with hints of cocoa and vanilla.

Ethiopia Limu
This is a wet-processed Ethiopian so it is similar to Yirgacheffe but with less acidity and a slightly lighter body. The fragrance and aromatics from the cup are incredibly delicious. The cup is sweet and clean with citrus and milk-chocolate notes. It’s light bodied and has a light Jasmine finish.

Galapagos Island San Cristobal
Hacienda El Cafetal
San Cristobal, The largest island in the archipelago is a national park and has been declared a Patrimony of Humanity by UNESCO. As a result, law strictly prohibits the use of fertilizer, herbicides, pesticides or any other chemicals The volcanic soil is rich with minerals and is fed by fresh spring water from “El Junco? a volcanic lake 1350 feet above sea level. The first trees were planted in 1875 but were abandoned until 1990 when the Gonzalez family purchased Hacienda El Cafetal and revived the plantation. The cup is a perfect balance of a cranberry fruity acidity followed by an allspice note and finally finishing with a big body of chocolate. This is an exceptional coffee and rare indeed.

Peru
The most notable are Chanchamayo and Ayacucho. It has spice hints and a good acidity that doesn’t bite but balances the cup. The body is not huge and the aftertaste is not going to linger for hours. The aromatics are malty-sweet, and the cup has a bright, sweet acidity. There is a nice fruity apple note with a hint of cinnamon in the top-end of the cup flavor. The organic herbal aftertaste disappears quickly leaving a rustic memory in your mouth.