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

BLACKBERRY 3.14  //  Colombia - Filter

Reminds us of a blackberry pie. 

This lot came from Finca La Maria, a family owned and operated farm by the Solarte family in western Colombia. Owned and managed by Luis, along with his brother Jairo, a skilled engineer, and Jairo's son Jose, who specializes in constitutional law and coffee production, the Solarte's are an incredibly skilled bunch which is evident through their coffee.

We picked up notes of blackberry and pear from this cup, with a light caramel finish.

Origin: Colombia
Importer: Apex Coffee Imports
Farm: Finca La Maria
Producer: Solarte Family (Luis, Jairo & Jose)
Elevation: 1950m
Varietal: Castillo
Process: Washed

BOHEMIAN RASPBERRY  //  Mexico - Filter

Reminds us of a tall glass of raspberry iced tea.

We've been loving working with Forward Coffee, and were lucky to snag one of only 10 bags in Canada of this lot!

Carlos Cadena has a major focus on sustainability at Finca Huehuetepan with a water re-capture system and a commitment to reusing as much coffee byproduct as possible, and even though this coffee isn't certified organic, it's never been touched by commercial composts / fertilizers.

Expect notes of fresh raspberry, lemon and a liiittle bit of gingerbread.

Origin: Mexico
Producer: Carlos Cadena
Farm: Finca Huehuetepan
Importer: Forward Developing Coffee Projects
Elevation: 1380m
Varietal: Typica
Process: Carbonic Macerated Honey

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

FUNK HUNTERS X HOUSE OF FUNK  //  Nicaragua - Filter

Reminds us of a mouthful of Cherry Blasters.

Farm: El Jardin
Producer: Luis Rubio
Process: Natural Carbonic Maceration
Varietal: Caturra, Red and Yellow Catuai

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 


FUNKY GETAWAY  //  Colombia - Filter

Reminds us of a lemon gummy bear.

​Camilo Merizalde recognized early on the importance of biological diversity in order to create an environment for quality coffee and sustainability.

At Finca Santuario this is especially important because of the fragile, high maintenance varietals grown there. The processing of this particular lot lowers the PH level, giving it that citrus sweetness.

We picked up notes of sour lemon candies and apricot jam, with a sweet and sticky mouthfeel.

Importer: Root 86 Coffee Producer: Camilo Merizalde
Farm: Finca Santuario
Varietal: Yellow Bourbon Elevation: 1500m
Process: Double Anaerobic Natural/Honey Hybrid


GOLDEN DROPS  //  Colombia - Filter

Reminds us of a junior mint - and who's gonna turn that down? It's chocolate. It's mint. It's delicious.

We're excited to be working with a new importer for this coffee and are already looking forward to getting more in from them - in some cases they'll be coming directly from the farmers themselves! The producer of this coffee, Johan Vergara, works with his three brothers in Huila to produce varietals including Bourbon Amarillo, Castillo and Caturra. This particular batch underwent 36 hours of cherry prefermentation, 48 hours of pulping and was sun dried in walkers. The resulting cup is an incredibly distinct profile of minty chocolate. 

Producer: Johan Vergara
Farm: Las Flores
Importer: Forest Developing Coffee Projects Elevation: 1750m
Varietal: Yellow Bourbon
Process: Semi Washed

GRAPE EXPECTATIONS  //  Ethiopia - Filter

Reminds us of stomped concord grapes. 

This lot came from the Ayla Bombe washing station, owned by Faysel Abdosh, an award-winning coffee producer and philanthropist in his region. This natural anaerobic coffee was a winner in the 2021 Cup of Excellence Ethiopia competition and we hope you enjoy this complex, floral lot as much as we have!

We picked up big notes of concord grape from this cup, with a delicately sweet dulce de leche finish.

Origin: Ethiopia
Importer: Apex Coffee Imports
Producer: Faysel Abdosh
Washing Station: Ayla Bombe
Elevation: 1900-2100m
Varietal: Kurume
Process: Natural Anaerobic

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.

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

GREEN WITH ENVY // Colombia - Filter

Reminds us of a crisp cup of green tea.

The producer of this coffee, Blanca, lives in a neighbouring town to her farm, so she entrusts her neighbour, Luis Portilla, to manage it for her. Luis also manages his own farm nearby, highlighting the cooperative native of the Ancuya region. This is third year in a row that Apex has worked with Blanca, and this delicate lot makes an excellent, balanced pairing for our other March coffee. We picked up notes of floral jasmine and orange blossom in this green tea like cup.

Importer: Apex Coffee Imports
Producer: Blanca Maria Angelita Romo Romo
Farm: Cujacal
Varietal: Castillo
Elevation: 1950m
Process: Washed

GUAVA BANANA  //  Colombia - Filter

Reminds us of, you guessed it: guava and banana. 

This tropical treat, Guava Banana, is one of the flagship coffees of El Vergel, a farm surrounded by guava trees. The location and processing of this coffee lead to its uniquely intense and profile of guava and banana. 

Importer: Forest Developing Coffee Projects
Producer: Elias & Shady Bayter
Farm: El Vergel
Varietal: Red & Yellow Caturra
Process: Natural Anaerobic

HEAVY IS THE CROWN  //  Guatemala - Filter/Espresso

Reminds us of Crown on the rocks.

Finca Vista Hermosa is a third generation farm located in the highlands of Guatemala - an area which produces some of the most coveted coffee in the country because of the altitude. This particular lot was named Agua Dulce small producers as it came from neighbouring farmers, most of which have been working with this farm for more than a decade. This indulgent coffee took on the unmistakeable rye flavour from the barrels after aging for six months.

Importer: Onyx Coffee Importers
Producer: Smallholder Farms
Farm: Finca Vista Hermosa
Varietal: Bourbon, Caturra & Catuai
Process: Washed at origin & aged in rye barrels at our house

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)

KIWI, DO YOU LOVE ME? // Nicaragua - Filter

Reminds us of a freshly scooped kiwi.

The Valladarez family owns ten coffee producing farms in Nicaragua and has been producing coffee for 66 years. Their coffees are well known across the world, and have won them several awards, thanks to their dedication to quality and state of the art processing systems.

This particular lot from El Naranjo almost has enough kiwi flavour to remind you of an infamous Fruit Gusher flavour: Extreme Kiwi Explosion.

Origin: Nicaragua
Producer: Luis Emilio and Olman Valladarez
Farm: El Naranjo
Importer: La Finca Distribution
Varietal: Maragogype
Elevation: 1000-1100m
Process: Natural


Reminds us of the fact that life is too short to be drinking shitty coffee.

Importer: Apex Coffee Imports
Producer: Frank Torres
Elevation: 1750-1850m
Varietal: Caturra
Process: Honey

LOVELY BUNCH OF APRICOTS  //  Nicaragua - Filter

Reminds us of a handful of candied apricots.

This lot was produced by Luis Rubio on his farm El Jardin (the garden). El Jardin is nearly seven acres of coffee growing land located in the mountains of Dipilto in Nicaragua.

The combination of Luis' experimental processing methods and nutrient dense soil produces delightfully flavourful coffees and this one is no exception.

We picked up notes of candied apricot from this punchy lot.

Origin: Nicaragua
Importer: La Finca Distribution
Producer: Luis Rubio
Elevation: 1200m
Varietals: Caturra, Red & Yellow Catuai
Process: Natural Carbonic Maceration

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.


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


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

PEACH, PLEASE  //  Colombia - Filter

Reminds us of a cheeky slice of peach cheesecake.

This is our third coffee from Elkin Guzman and Finca El Mirador! He also produced Wild Wild Zest and Fruit Cup from our past boxes.

Guzman’s family has been producing coffee for over 70 years and we are consistently impressed with their experimental varietals, giving us fruit bomb after fruit bomb, and Peach, Please is no exception.

We picked up notes of juicy peach, grapefruit and a punch of funk.

Producer: Elkin Guzman
Farm: Finca El Mirador
Importer: Apex Coffee Imports
Elevation: 1550-1680m
Varietal: Red Tabi
Process: Honey

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

READY FOR THIS JELLY // Brazil - filter

Reminds us of a smear of orange marmalade on toast, sprinkled with brown sugar.

We've been purchasing green from Danielle and her team since the opening of House of Funk and are proud to work her and her family (her sister, Priscilla imports the green) to bring you this lot from the Sul de Minas region of Brazil.

Produced by Danielle, imported by Priscilla and roasted by Ann (our Head Roaster) along with the women on our team for a special collab roast day - this coffee truly highlights the roles of women in the coffee industry.

Farm: Fazenda da Serra
Producer: Danielle Fonseca
Importer: Mountain Coffee
Process: Natural Anaerobic
Elevation: 920-940m
Varietal: Red Catuai

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

SOUTHERN COMFORT // Honduras - Filter 

Reminds us of a slice of pecan pie. 

Beneficio San Marcos was formed in 2013 to help coffee producers in the area of Ocotepeque access a variety of markets and obtain fair pricing.

This blend, Origen San Marcos, was curated from coffees grown near the Guatemalan and El Salvadorian borders. The coffees for this blend were selected through georeferencing by elevation, soil type and climate to ensure a balanced profile, and the result is a creamy body and distinct aftertaste.

Producer: Beneficio San Marcos
Importer: Mountain Coffee Imports
Varietals: Caturra, Paca, Catuai, Parainema & Pacamara
Process: Washed

SPRITE UP YOUR LIFE  //  Peru - filter

Reminds us of a Sprite, but if Sprite was a fancy coffee.

This lot was produced by a co-op of women in the Rodríguez de Mendoza region of Peru. The Asociación de Productores Cafetaleros de la Cuenca del Rio Marañón (APROCCURMA) has been working with 124 local women producers for the past five years to support those in the region by providing financing, training and technical assistance to elevate the quality of coffee.

Importer: Root 86
Producer: Farmer Co-op
Elevation: 1500-1800m
Varietals: Typica, Bourbon, Caturra, Catimor
Process: Washed


STICKY SITUATION // Ethiopia - Filter

Reminds us of a blueberry, raspberry, rhubarb pie to the face.

Mr. Mac and Berhanu have been working tirelessly to improve and perfect the techniques used at their Washing Station: Wote, and this coffee is an excellent example of their work.

This balanced Ethiopian has just the right amount of sweetness, giving us delicate notes of raspberry, blueberry and rhubarb.

Origin: Ethiopia
Producer: Mr. Mac & Berhanu
Washing Station: Wote
Importer: Apex Coffee Imports
Elevation: 2040m
Varietal: Dega, Kerume & Wolisho
Process: Natural

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 TEMPTATIONS  //  Costa Rica - Filter

Reminds us of the really good chocolate. The kind you hide.

Alejo Castro is a fifth generation descendant of coffee farmers, who were some of the first to create specialty coffee plantations in Costa Rica in the 1900s.

The volcanic soil, combined with the immaculate processing methods contribute to the consistent production of award-winning coffees coming from this farm and to this delicious lot you're about to enjoy!

This coffee reminded us of the hot chocolate we serve at our house, made with the decadent chocolate from East Van Roasters.

Importer: Apex Coffee Imports
Producer: Alejo Castro
Farm: Volcan Azul (West Valley)
Varietal: San Isidro
Process: Natural
Elevation: 1500m

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

THANK YOU VERY GANACHE // Rwanda - Filter​

Reminds us of chocolate cake, drizzled with raspberry.

This Rwandan lot was produced by women of the Abakundakawa cooperative, which has expanded from 180 to almost 2000 members since 2004. The Abkundakawa co-op has two women's associations: Duhingekawa and Abanyameraka, which demonstrate their commitment to improving the livelihoods of women in the region.

The hand-picked cherries for this lot came from the volcanic slopes of Rwanda’s mountainous Gakenke district, resulting in a sweet, red fruit forward cup. We picked up notes of decadent chocolate cake, with warm, raspberry sauce in this full bodied coffee.

Importer: Root 86 Coffee
Producer: Farmer Co-op
Washing Station: Abakundakawa Washing Station
Varietal: Bourbon
Elevation: 1800-2000m
Process: Washed

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

WHISKY BUSINESS  //  Barrel Aged Blend - Guatemala & Ethiopia - Filter & Espresso 

This barrel aged blend spent seven months in whisky barrels and r
eminds us of a boozy chocolate covered raisin.

Origin: Guatemala 
Importer: Onyx Coffee
Producer: Pedro Villatoro Castillo
Farm: Guayabales
Varietal: Bourbon & Caturra
Elevation: 2300m
Process: Natural

Origin: Ethiopia
Mountain Coffee
Washing Station: Badessa Station
Varietal: Heirloom
Elevation: 2300m
Process: Washed 

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

ZEST TO DEATH  //  Ethiopia - Filter

Reminds us of freshly squeezed limes & oranges.

This lot came from one of the newest cooperatives in the Ethiopia: the Halo Bariti cooperative, which is comprised of 250 family-owned farms. These members used to be part of the Worka Cooperative, a much larger group and an incredibly remote area with one of the highest altitudes for coffee cultivation in the country.

We picked up zesty notes of lime and orange with this coffee - excellent for the start of the warmer months.

Origin: Ethiopia
Importer: Royal Coffee
Producer: Farmer Co-op
Elevation: 1600-2300m
Varietals: Indigenous Heirloom
Process: Natural

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