Greater Goods Coffee Co.

Greater Goods Roasting: Santa Gema —Last year, we had the privilege of visiting some incredible farms in Nicaragua, including Santa Gema. At Santa Gema, Mario Vilchez produces a remarkable maracaturra coffee with flavor notes of cherry cordial, tea rose, and tamarind. We’re proud to say that this coffee qualified for Nationals at the US Brewer’s Cup competition, a testament to its exceptional quality.

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Joe Coffee Company

Joe Coffee: The Village — Currently, The Village comes from the Rubí sisters’ farm Finca Ruland 2, in Las Vegas, Honduras. Andrea and her sisters’ skill and diligence shine through this lot of washed and natural coffees. Expect a complex balance of layered acidity and structured sweetness. Beginning with notes of deep citrus and stone fruit, flavors arc towards ripe cherry as the coffee cools, leaving us with a final, soft note of spice and caramel.

The Village is a celebration of women in coffee, composed of seasonally-rotating selections from valued relationships with female producers and cooperatives, aimed at highlighting and addressing this gender gap. According to strong research, investing in women increases the sustainability of coffee everywhere—women are more likely to reinvest their income back into their families, their coffee businesses, and their communities. And when access to decision-making and the global marketplace improves for women farmers, quality improves too.

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Madcap Coffee Company

Madcap Coffee Company: Lake Effect—When creating our seasonal blends like Lake Effect, we aim to capture the feelings and flavors reminiscent of that particular season. The blend should highlight the strength of the components, as well as present a new tasting experience.

Lake Effect is inspired by the bright and sunny glimpses we experience during some of Michigan’s harshest winter days. To achieve such a profile, this year’s Lake Effect is an equal blend of coffee from three producers in East Africa. We rely on Samuel Degelo and Halo Hartume from Ethiopia to bring in familiar citrus fruits and sweet floral qualities to the blend. Tano Ndogo from Kenya provides a juicy mouthfeel and characteristics of rich stone fruits to balance the blend. The delicate final cup promises us that spring is just in the distance, with notes of blood orange, apricot, and elderflower.
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Monogram Coffee

Monogram Coffee: Vistacion Munoz  —The Parainema variety is a super interesting variety, and one of the most unique flavour profiles that we have ever tried. Genetically, it is a Sarchimor, which means that it has Timor heritage, which has roots with Robusta species. The benefit of this variety is its disease resistance, but people have started to discover that Parainema also have sought after flavour profiles which adds a lot of value to this variety in the specialty market for roasters and cafes like us.

The coffee is depulped as soon as it is received, and then it is dry fermented for 14-16 hours. After fermentation, the coffee is washed 4 times before being transported to the parabolic drying beds. The coffee is then dried between 8-12 days, with manual sorting and selection throughout this time.

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Night Swim Coffee

Night Swim Coffee: Aquiares – Red Honey—Aquiares is an example of innovation and perseverance whose benefits extend beyond the farm and workers and serve as a model for sustainable, equitable production for the broader coffee industry. The lots selected by Ally Coffee from Aquiares represent our shared commitment to sustainability, equity, and innovation.

Centroamericano H1 is an F1 hybrid variety generated by crossing the Sarchimor T-5296 and a wild Rume Sudan variety. It is reproduced through a tissue culture cloning process called somatic embryogenesis. This cultivar has been distributed among coffee producers in Central America over the last decade and the first productive harvests are now available. Turrialba’s climate is well suited to growing this new variety, and Aquaires is up to the challenge of meeting its complex nutritional needs. This hybrid represents the best of the farm and cupping worlds because it is high-yielding and rust-resistant, and also has a complex, elegant profile.

Honey processing removes the coffee pulp or cherry skin but leaves the sweet mucilage intact on the coffee bean during the drying stage. The descriptor “red” refers to the color of the mucilage as it dries on the coffee beans. This is later hulled off with the parchment during milling, but the sugars have been absorbed into the coffee bean giving greater dimension to the final cup. Red Honey from Aquiares is dried on raised beds for 18–24 days.
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