Coffee Library

Coffee Library

All of the coffees we've roasted at our house:

BARREL AGED PERU  //  Milk Espresso

Reminds us of a light Irish coffee.

Our first Milk Espresso: a Peru aged in bourbon barrels for six months.

This coffee came from Finca Churupampa, in the mountains of Northern Peru. The Tocto family started this farm in 2011, and through working with other local producers, they have expanded it into a farming initiative which now includes 162 producing members in the surrounding areas.

With an aroma of sweet vanilla bourbon, we think this coffee tastes best with steamed milk for a creamy Irish coffee feel, and even better if you try it as a mocha!

Importer: Root 86
Varietals: Typica, Bourbon, Caturra
Elevation: 1400-1800m
Process: Washed


BEURRE NOISETTE  //  Ethiopia - Espresso

Reminds us of dipping your finger into a bowl full of brown butter frosting. 

Importer: Apex Coffee
Producer: Abder Malik Keder
Elevation: 2100m
Varietal: Heirloom

CARAMBOLA  //  Guatemala - Filter

Our 2020 Christmas Coffee!

'Twas the night before Christmas, and at House of Funk, Ann was thinking about coffee, more than anyone has ever thunk.

She was thinking of ways to make a Christmas surprise, flavours that danced on your taste buds, and you could see with your eyes!

All of a sudden it was there, that back in November she had a dream about coffee, which she began to remember.

That night 'twas a dream about Guatemalan beans, with delicate flavours, and a kick of caffeine.

She awoke from her slumber, and ran down the stairs, and to her surprise, there were wine barrels there!

So she put those little beans, into that funky cask, a holiday coffee to share, with everyone at last!

Region: Antigua, Veracruz
Producer: Ricardo Zelaya, Puerta Verde 
Importer: West Coast Coffee Traders
Elevation: 1520m
Varietal: Bourbon, Bourboncito, Villa Sarchi, Java, Caturra
Process: Washed, Aged in Wine Barrels
 

CHILDISH CAMPINO  //  Colombia - Filter

Reminds us of a strawberry Campino.

This 100% Castillo lot was cultivated by Felipe Arcila and his brother Carlos, at Jardines Del Eden, which they've now owned for two years. They are dedicated to experimentation and growing varietals including Pink Bourbon, Tabi, Gesha, SL28, Sidra, Wush Wush, Caturrón and Papayo, to highlight a few.

We've really been enjoying coffees processed through anaerobic fermentation, where the whole cherry undergoes two stages of fermentation (with a drying phase in between), as you get a distinct wine character when cupped.

This sweet coffee has strong notes of strawberry, with a full, milky body mouthfeel.

Region: Pijao, Quindio
Producer: Filipe Arcila
Importer: Forward Coffee
Varietal: Castillo
Elevation:  1800m
Process: White Wine Fermentation (Anaerobic Fermentation)

CLOUD NINE  //  Kenya - Filter

Reminds us of a handful of cloudberries in a sunny field.  

Cloud Nine comes from the Tegu factory in Central Kenya, a part of the Tekangu Farmers Cooperative Society who oversee 1200 farmers in the area. Each of these farmers have roughly 100 trees in Tegu, named after the nearby river which supports this fertile coffee growing region.

Coffees from this factory are typically bright and sweet with a crisp acidity and Cloud Nine is no exception. Expect a fresh burst of cloudberries from this unique cup.

Producer: Tekangu FCS
Factory: Tegu
Importer: Apex Coffee Imports
Elevation: 1800m
Varietal: Batian, SL-34, Ruiru 11, SL-28
Process: Washed


COLOMBIA  //  Filter

Reminds us of lemon iced tea on a sunny patio.

This remarkably mellow tasting coffee has a tea-like body and comes from San Javier, an independent farm in the Nariño region of Colombia.

Our importer, who visits the farm personally, pays the farm double the local rate and purchases their entire crop, every year, to ensure that in the case of an off year, there is guaranteed income for the farmers. This enables two families to live on the San Javier farm year-round, instead of only seasonal workers.

Producer: San Javier Farm
Importer: APEX Coffee Imports
Varietals: Castillo & Caturra
Elevation: 2200m
Process: Washed


COSTA RICA  //  Filter

Reminds us of: a Werthers from grandma.

This SHB (Strictly Hard Bean) is the highest grade of Costa Rican coffee beans, from one of the most famous growing regions, Tarrazú. This particular lot is from a group of smallholder farms, south of San José, and like other Costa Rican coffees, we get a ton of caramel out of the cup!

Producers: Smallholder Farms
Importer: Root 86 Imports
Varietals: Caturra & Catuai
Elevation: 1500
Process: Washed

CRUSHING ON YOU  //  Ethiopia - Filter

Reminds us of cracking open a can of cream soda.

Roughly 600 farmers contribute to the Sakicha Washing Station each year, which is also located in the West Guji region of Ethiopia and owned by a third generation farmer, Beniam Nardos. This company processes and mills the coffee for export, giving them an advantage for maintaining a high level of quality control and uniformity.  

Cupping this coffee is like sitting at the local diner asking the bartender for a fresh cream soda for you and your crush.  

Producer: Beniam Nardos
Washing Station: Sakicha
Importer: Apex Coffee Imports
Varietal: Catimor
Elevation: 1850m
Process: Natural


DOWNTEMPO DECAF  //  Filter & Espresso

Reminds us of: sipping on a sweet tea.

Our Head Roaster, Ann, has spent years searching for a decaf that doesn't taste like...decaf. Most decaf coffees have an aftertaste of cereal or toast, but this decaf was processed in a new way, and tastes like a sweet iced tea with notes of chocolate!

This lot from Colombia highlights a new decaf process: sugar cane ethyl acetate, also called natural decaf.

In this sugar cane process, the coffee is first conditioned by water and steam, causing the beans to swell which allows for the caffeine to be extracted. Then comes the ethyl acetate wash. The ethyl acetate process begins by fermenting molasses from sugar cane (which is plentiful in Colombia, making it an excellent resource for the coffee community) to create ethanol which is then mixed with acetic acid in order to make ethyl acetate, which dissolves the caffeine.

The beans are then cleansed with water, and steamed in order to fully clean them out, and the final step is to dry the beans until they reach the same moisture level they were originally at 

Origin: Colombia
Producer: Smallholder Farms
Elevation: 1700-2000m
Importer: Apex Coffee Imports
Varietal: Castillo, Caturra & Colombia


ETHIOPIA  //  Espresso

Reminds us of blueberries black, and caramel in milk.

Light espresso is difficult to “dial in” so this one can be a little tricky, but if you can tackle it, you'll be rewarded with an incredibly sweet, fruity and complex espresso.

Producer: Kayon Mountain Estate
Importer: Root 86 Importers
Varietals: Heirloom
Elevation: 1900-2100m
Process: Natural, hand sorted


FRUIT CUP  //  Colombia - Filter

Reminds us of a mouthful of wine gums.

Finca El Mirador is a 32-hectare farm located near Pitalito in Huila. where Elkin Guzman’s family has a history of over 70 years in the coffee business! This particular Tabi is like an entire orchard in a cup, with notes of pear, peach, nectarine and lime.

A huge portion of the farm (30 hectares) is dedicated to growing experimental varietals, while a few hectares on are solely dedicated to growing Caturra in order to experiment with different processes.

Ann, our Head Roaster has actually visited neighbouring farms in this region, and we're excited to see what comes out of this innovative farm next!

Producer: Elkin Guzman
Farm: Finca El Mirador
Importer: APEX Coffee Imports
Elevation: 1550-1680m
Varietal: Tabi
Process: Natural Acetic

FUNKY FIELDS FOREVER  //  Ethiopia -Espresso

Reminds us of a field of strawberries. 

Our newest espresso comes from an experienced producer, Getachew Eshete, known for his skilled management of the Gedeb Washing Station. More than 600 local family farms contribute cherries to this washing station each year from the rich soil surrounding the town of Gedeb.

Funky Fields Forever tastes like a mouthful of fresh strawberries, a little bit of orange zest and a little bit of funk. 

Washing Station: Gedeb
Producer: Getachew Eshete
Importer: Apex Coffee Imports
Varietal: Heirloom (traditional & improved)
Process: Natural 


GRANADA, DE NADA  //  Mexico - Espresso

Reminds us of pomegranate liqueur.

When it comes to amazing coffee green, Mexico is a bit of a newcomer on the world stage. There is so much that goes into producing excellent coffee, and it takes time to develop and fine-tune these processes. Camilo Merizalde has been on a 20+ year journey to produce this coffee, he has brought the most advanced farming and post-harvest processing techniques from Colombia, Costa Rica, and Brazil to Mexico.

This coffee was first rinsed, dried, and then barrel aged in Kentucky bourbon barrels at origin, in a new process called Barrel Aromatic Modulation. After aging they go through a more traditional drying process on raised beds. The result is a very complex and funky coffee which reminds us of Granada liqueur.

Country: Mexico
Region: Ixhuatlan del Café, Veracruz
Producer: Santuario Process Center
Importer: Root 86
Varietals: Bourbon
Elevation:  1450 - 1500m
Process: Barrel aromatic modulation

 

ICE ICE BABY  //  Colombia - Filter

Reminds us of: a raspberry and lime jello shot.

The producer of this lot, Don Jairo, comes from a long line of coffee farmers and has been in the business himself for 35 years. Because of the record low market price of coffee, he was able to experiment with unique varietals and processes such as Geisha, Pink Bourbon and the ice fermentation used to process Ice Ice Baby! 

The ice fermentation process involves a 16 hour dry fermentation in cherry form, followed by a 120 hour fermentation in GrainPro bags at freezing temperatures. Once this part of the process is complete, the cherries thaw and sun dry on raised beds as naturals.

Producer: Don Jairo
Farm: Finca Castellano
Importer: Campesino Coffee Co.
Elevation: 1600m
Varietal: Pink Bourbon
Process: Ice Fermentation 

KENTUCKY COFFEE  //  Guatemala - Filter

Reminds us of a bourbon chocolate, emphasis on the bourbon. 

Onyx Coffee represents more than 40 coffee producing families in Guatemala and this particular lot was so special we decided to highlight it twice for you. A blend of Bourbon, Caturra and Catuai, this coffee is a collection from small producers in Agua Dulce in San Pedro Necta, an area with several artisan producers (most of whom Onyx has worked with for over a decade).

Once the coffee arrived at our house, we aged the green in premium bourbon barrels for three months, delivering a balanced but distinct bourbon character.

Origin: Guatemala
Producer: Smallholder Farms
Importer: Onyx Coffee
Varietal: Caturra, Bourbon and Catuai
Elevation: 1900m
Process: Washed (at origin), Bourbon Barrel Aged (at our house)



MANDARUM  //  Colombia - Filter

Reminds us of a chocolate orange you might find in your stocking.

When it comes to challenging the status quo, Mandarum is as experimental as they get. Coffee plants of the Tabi varietal (a new hybrid of Timor, Bourbon and Typica) are remarkably disease resistant, making them ideal for experimentation.

These ripe coffee cherries underwent an anaerobic fermentation (meaning fermented without oxygen) with dried with mandarin orange peels, followed by aging in rum barrels at origin for 15 days.

We purchased this incredibly unique coffee not only because it tastes great, but also because it rewards producers who are taking risks with experimentation, and encourages the coffee community to continue pushing the envelope.

Region: Planadas, Tolima department
Producer: Diego Castro, Finca La Fortuna
Importer: Forward Coffee 
Varietals: Tabi
Elevation: 1750m
Process: Anaerobic fermentation with mandarin orange peels & rum barrel aged.

NO MARZIPAIN NO MARZIGAIN // Nicaragua - Filter

Reminds us of sneaking into your grandma’s liquor cabinet and all you find is amaretto.

This varietal, Yellow Pacamara, is a natural mutation of the Red Pacamara and was a pleasant surprise to the Mierisch family when they discovered it on their farm (aptly named El Limoncillo) in 2004. Since then, they've replanted this varietal across their other farms, including La Huella where this lot came from, despite it being a bit more high maintenance (it's worth the effort). Although La Huella is one of their newer farms, it's been producing some of their best coffees due to it's unique microclimate, specifically the shade that naturally comes from the fog there.

No Marzipain No Marzigain is like a slice of boozy marzipan cake, the perfect afternoon coffee and cake combo. With a big mouthfeel, this coffee is great to drink black but can also hold its own with a splash of milk.

Elevation: 1315-1400m
Farm: La Huella
Producer: Mierisch Family
Importer: La Finca Distribution Group
Varietal: Yellow Pacamara
Process: Washed


NOTHING RHYMES WITH ORANGE  //  Burundi - Filter

Reminds us of a crisp, cold chinotto.

This coffee is the first we've brought in from Burundi and was produced by smallholder farms (a co-op of 600 women) in Kayanza, who work with JNP Coffee to ensure fair wages, equal opportunity and support sustainable practices. Purchasing directly from these farmers aids in supporting women in this region both economically and culturally.  

Another tropical coffee, you can expect a hit of orange zestiness with a refreshing finish. We recommend trying this one as a iced pour over, or cold brew!

Origin: Burundi
Region: Kayanza
Producer: Smallholder Farms
Importer: Royal Coffee
Varietal: Bourbon-Typica
Elevation: 1900m
Process: Triple Washed



MELLOW CARAMELO  //  Brazil - Filter

Our Mellow Caramelo coffee always comes from the Sul de Minas region of Brazil and is imported through our friends at Mountain Coffee! One of the team members from Mountain Coffee is from Brazil and has a family farm in this region.

We either purchase the coffee from her family farm or neighbouring producers, which is how this delicious staple remains consistent, while rotating, and allows us to support all of these wonderful farmers!

V1 〜 Our first volume reminded us of a chocolate covered caramel and was farmed by Danielle Fonseca, Dario Botrel and Lucio Portugal.

V2 〜 Our second volume had the same tasting notes but was farmed by Lucio, Celso, Gabriela & Alexander.

V3 〜 Our current volume of Mellow Caramelo reminds us of a caramel candy apple and was farmed by Marcelo Paraiso. Available at our house and online for free local delivery and shipping across North America!

NICA LIBRE  //  Nicaragua - Filter

Reminds us of sweet cherry cola & rum. 

A punchy and full bodied bean from the Finca Aurora farm in Jinotega, Nicaragua. Rum, bright red cola, chocolate and funk.

To push this fun yet clean flavour profile, the ripe cherries were closed into airtight tanks right after picking, without water. Left fermented for four days until they reached a final pH of 3.9, then dried on raised beds for 35 days and reposed for 14 weeks before hulling.

Region: La Fundadora
Producer: Tania and Enrique Ferrufino
Importer: La Finca Distribution
Elevation: 1150-1350 MASL
Varietal: Parainema
Process: Experimental Natural Process


NOTHING RHYMES WITH ORANGE  //  Burundi - Filter

Reminds us of a crisp, cold chinotto.

This coffee is the first we've brought in from Burundi and was produced by smallholder farms (a co-op of 600 women) in Kayanza, who work with JNP Coffee to ensure fair wages, equal opportunity and support sustainable practices. Purchasing directly from these farmers aids in supporting women in this region both economically and culturally.

Another tropical coffee, you can expect a hit of orange zestiness with a refreshing finish. We recommend trying this one as a iced pour over, or cold brew! 

Origin: Burundi
Region: Kayanza
Producer: Smallholder Farms
Importer: Royal Coffee
Varietal: Bourbon-Typica
Elevation: 1900m
Process: Triple Washed

PEACHES & CREMA  //  Ethiopia - Espresso

Reminds us of the first bite of a fresh peach.

Our Peaches & Crema coffee comes from Aricha washing station in the Yirgacheffe region, known for producing some of the highest quality coffee in Ethiopia. The calibre of the coffee coming out of this area can be largely attributed to the skilled farmers, known for producing complex, floral profiles, and this lot is no exception.

Expect a burst of fresh peach, with subtle floral notes of lilac. The perfect summer cup. 

Producer: Faysel Abdosh
Importer: Apex Coffee Imports
Varietal: Local Landrace, 74110, 74112 (heirloom)
Process: Washed


PEAR PRESSURE  //  Costa Rica - Filter

Reminds us of biting into a perfectly ripe pear, drizzled with honey.

V&G San Juanillo was born from a friendship, a want to become coffee producers and the restoration of a farm to its former glory. After purchasing the farm in 2011, Vargas and Gutierrez renovated the entire property to grow Centroamericano after realizing the varietal's potential, and have purchased the neighbouring farm to expand their operations. With a view of the Pacific Ocean on a clear day, this farm benefits from a cool, wet climate, which gives this coffee its clean, sweet notes of pear, jasmine green tea and white nectarine.

Region: Naranjo, San Juanillo, West Valley
Producer: V&G San Juanillo
Importer: Root 86 Imports
Varietal: H1 & Centroamericano
Elevation: 1625m
Process: White Honey



PEPO PARTY  //  Zambia - Filter

Reminds us of one of those watermelon candies.

We are obsessed with naturally fermented African beans, and we've unlocked flavours out of this Zambian coffee that are different from the more ubiquitous Ethiopian and Kenyan coffees. Kateshi Estate is Rainforest Alliance, 4C and UTZ certified.

We've procured this crop two seasons in a row because it results in such a sweet and juicy cup, likely from the nutrient-rich, ancient volcanic soils of this region. We love these beans so much that we will be releasing multiple ways to try them! Stay tuned!

Producer: Kateshi Estate
Importer: Root 86 Importers
Varietals: Catimor
Elevation: 1400-1600m
Process: Natural fermentation

PINEAPPLE SPRITZ  //  Ethiopia - Filter

Reminds us of a crisp glass of sauv blanc.

Bule Hora is located in the West Guji region of Ethiopia and is amongst the top specialty coffee farms in the country. Biniyam Aklilu is known for his attention to detail in coffee processing, and this washed lot showcases this.

With notes of soft lime, dried pineapple and white wine, Pineapple Spritz is the perfect end of summer patio sipper.

Producer: Biniyam Aklilu
Farm: Bule Hora
Importer: APEX Coffee Imports
Elevation: 2051m
Varietal: Dega, Kerume & Wolisho
Process: Washed

POMME POMME  //  Bolivia - Filter

Reminds us of a classic candy apple, smothered in milk chocolate.

Bolivia is not only the smallest coffee exporter in South America, but it is also the only landlocked country on the continent that produces coffee. 

Jeivert Pañuni produced this microlot on his farm in the Irupana municipality, and the unique geography (high elevation and exposure to the elements) combined with the natural process gives this coffee its rich flavour. Expect notes of green apple, followed by a tall glass of chocolate milk.

Origin: Bolivia
Producer: Jeivert Pañuni
Importer: Royal Coffee
Varietal: Caturra and Catuai
Elevation: 1800 masl
Process: Natural

 

RISE & RIND  //  Ethiopia - Filter

Reminds us of a strong cup of black tea accompanied by a clementine.

The Refisa Washing Station is owned by Negusse Weldyes and cherries come in from a mixture of wild and cultivated trees from the nearby Harenna Forest. This station is incredibly remote and supporting these producers allows for the construction of a school for local children, as well as improving the station itself.  

A lightly floral and tea like cup, Rise & Rind also has the juiciness of a freshly picked clementine.

Producer: Refisa Washing Station
Importer: Apex Coffee Imports
Varietal: Kurume & Welisho
Elevation: 1950m
Process: Natural Fermentation

SUNDAE MORNING  //  Rwanda - Espresso


Reminds us of crème brûlée, topped with raspberries.

Kanyege Central Washing Station (CWS) is located in the high-altitude hills of the Nyamasheke District. The warm days and cool nights afforded by such high altitude helps the coffee cherries from the old bourbon trees mature and amass more sugars.

Kanyege CWS is part of Rwacof (IG: rwacof_exports) which is an organization which helps build the local industry through worker training, sustainability, and quality control standards. Rwacof pays its farmers both regular wages and bonuses through national banks, which offers farmers bank accounts and access to credit, for many of them for the first time.

The prime location combines with the careful work of local farmers and Kanyege employees to produce some of the best coffee in Rwanda.

Region: Western Province

Producer: Smallerholder Farms
Importer: Mountain Coffee
Elevation: 1920-2100m
Process: Fully Washed
Varietals: Bourbon


SWEET TOOTH  //  Nicaragua - Filter

Reminds us of a slice of cantaloupe, drizzled with honey.

This honey processed Nicaragua is a delightfully sweet coffee from Finca Aurora, a biodynamic farm run by two former doctors, and husband and wife: Tania and Enrique Ferrufino.

Finca Aurora is one of the first farms in the country to run a full coffee operation on-site (the coffee is produced, washed and dried all at the farm), furthering their commitment to sustainability and the health of both the people there, and their surrounding environment.

Origin: Nicaragua
Producer: Tania and Enrique Ferrufino
Farm: Finca Aurora
Importer: Sabio Coffee
Elevation: 1150-1350 masl
Varietal: Masellesa
Process: Honey



TECHNICOLOUR  //  Espresso Blend

Reminds us of your favourite chocolate bar, just a little bit melted.

This is our house espresso blend, while the origins may rotate you can always expect the same flavour profile from this Australian inspired 'spro.

From Ann, our Head Roaster: “Our inspiration for this blend came from when I was living in Australia. Cafes in Melbourne had incredible espresso with lovely mellow chocolate and caramel notes. I wanted to capture that in a blend which would taste wonderful either black, or with milk.”

Producers: Varies
Importer: Root 86 Imports
Varietals: Yellow Bourbon, Catuai & Catucai, SL28
Elevation: 1100-1700

THING 1  //  Guatemala - Filter

Reminds us of a fistful of candied hazelnuts.

THING 2  //  Guatemala - Filter

Reminds us of a bourbon chocolate, emphasis on the bourbon. 

Onyx Coffee represents more than 40 coffee producing families in Guatemala and this particular lot was so special we decided to highlight it twice for you. A blend of Bourbon, Caturra and Catuai, this coffee is a collection from small producers in Agua Dulce in San Pedro Necta, an area with several artisan producers (most of whom Onyx has worked with for over a decade).

Once the coffee arrived at our house, we aged the green in premium bourbon barrels for three months, delivering a balanced but distinct bourbon character.

Origin: Guatemala
Producer: Smallholder Farms
Importer: Onyx Coffee
Varietal: Caturra, Bourbon and Catuai
Elevation: 1900m
Process (Thing 1): Washed
Process (Thing 2): Washed (at origin), Bourbon Barrel Aged (at our house)

 

TWO TO MANGO  //  Ethiopia Chelbesa - Organic Filter

Reminds us of a mango boba tea.

Negusse Weldyes, the owner of Danche washing station and SNAP coffee, pays a premium in order to curate the best cherries from the local farms. This is only the second season of harvest for the Danche washing station, and it's tasting like they have been doing this for years!

A portion of Danche washing station profits will be used to build a clinic in the area to elevate the local healthcare standards.

Producer: 500 Smallholder farms (Danche washing station)
Importer: Apex Coffee Imports
Varietals: Welisho, Kurume
Elevation: 2000 - 2300m
Process: Natural Fermentation


WILD WILD ZEST  //  Colombia - Filter

Reminds us of a lemon jolly rancher.

Finca El Mirador is a 32 hectare farm located near Pitalito in Huila. where Elkin Guzman’s family has been in the coffee business over 70 years! We featured a coffee from this producer in our March Box, and this Catiope was too good not to highlight them again.  

They've been growing this Catiope for six years, which is a hybrid of Caturra and Ethiopian heirloom. This natural lactic process involves sterilizing the cherries in a salt solution to create a biome for Lactobacillus, followed by a dry fermentation and dehydration, resulting in a lightly acidic and tropical fruit cup. 

Producer: Elkin Guzman
Farm: Finca El Mirador
Importer: APEX Coffee Imports
Elevation: 1550-1680m
Varietal: Catiope
Process: Natural Lactic

ZOMBIA  //  Zambia - Filter

Reminds us of What's in your coooffee in your coooffee, cranberr-cranberr-cranberr-err-erries.

Apologies for getting THAT stuck in your head.

This is our second offering from Zambia Estates, one of the oldest coffee growing estates in the country, with the best conditions for cultivating Arabica beans. Mafinga Hills is the best region for coffee growing because of the altitude (at 2300m it's the highest point in Zambia) and proximity to the equator.

With notes of jammy red currant, cranberry and milk chocolate, this coffee is just the right amount of sweet with medium acidity.

Washing Station: Mafinga Hills
Farm: Zambia Estates
Importer: Root 86 Imports
Varietal: Catimor
Process: Natural