This coffee earned the second-highest rating in a tasting of El Salvador coffees for Coffee Review’s August 2019 tasting report. Produced by Lucia Ortiz at Finca Las Mercedes from trees of the celebrated SL28 variety of Arabica, a Bourbon-related variety associated with Kenya’s finest coffees. A washed-process coffee, meaning the soft fruit residue was removed from the beans before drying. Roasted
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Café Granja La Esperanza Sudan Rume Natural
This exceptional coffee was selected as the No. 3 coffee on Coffee Review’s list of the Top 30 Coffees of 2019. Comprised entirely of beans from the rare Sudan Rume, a presumably very old variety of Arabica originally selected from wild trees growing on the Boma Plateau of Sudan, close to the border with Ethiopia. Processed by the dried-in-the-fruit or natural method. Produced by Rigoberto Herrera
Ecuador Finca Carolina Fausto Romo
This coffee tied for the highest rating in a cupping of coffees from Peru, Bolivia and Ecuador for Coffee Review’s March 2019 tasting report. Produced by Fausto Roma of Carolina Farm entirely from trees of the Sidra variety of Arabica, a hybrid of the old and respected varieties Red Bourbon and Typica. This is a wet-processed or “washed” version, meaning the fruit skin and pulp were removed from
Finca El Socorro Maracaturra
This exceptional coffee was selected as the No. 12 coffee on Coffee Review’s list of the Top 30 Coffees of 2018. Produced entirely from trees of the Maracaturra variety of Arabica. Maracaturra is a cross between the workhorse, compact-growing variety Caturra (itself a mutant of the heirloom Bourbon) and the rare, huge-beaned Maragogipe, making it a parallel variety to the better-known Pacamara, a
Granja La Esperanza Tres Dragones Natural
This coffee tied for the third-highest rating in a tasting of natural-processed single-origin espressos for Coffee Review’s August 2018 tasting report. Produced by Rigoberto Herrera at Café Granja La Esperanza entirely from trees of the Colombia variety of Arabica. This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been
Sumatra Tano Batak
This coffee tied for the second-highest rating in a cupping of coffees roasted by women for Coffee Review‘s April 2018 tasting report. Coffees like this one from the northern part of the Indonesian island of Sumatra are valued for their complex earth and fruit notes that appear to result largely from unorthodox fruit removal and drying practices called “wet-hulling.” Produced in the Lintong region
Granja La Esperanza Sudan Rume Natural
This exceptional coffee was selected as the No. 5 coffee on Coffee Review’s list of the Top 30 Coffees of 2018. Comprised entirely of beans from the rare Sudan Rume, a presumably very old variety of Arabica originally selected from wild trees growing on the Boma Plateau of Sudan, close to the border with Ethiopia. Processed by the dried-in-the-fruit or natural method. Produced by Rigoberto
Blue Label La Esmeralda Porton Pascua Gesha
Coffee from trees of the botanical variety Gesha (also Geisha) grown on Price Peterson’s Hacienda La Esmeralda in Panama first introduced this extraordinary variety of Arabica to the world. With its bold, boat-shaped beans and distinctive floral and crisply cacao-toned cup, the Gesha continues to be one of the world’s most sought-after coffees, and the Esmeralda versions remain among the most
Auromar Gesha Natural
Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also Geisha) by farmer Roberto Brenes of Auromar Estate. With its generally elongated beans and distinctive floral and crisp, often chocolaty cup, the Gesha variety continues to distinguish itself as one of the world’s most unique coffees. This is a dry-processed or “natural” Gesha, meaning the beans were dried inside the
Haraz Special Red Yemen
Haraz (also Haraaz, other spellings) is a celebrated coffee growing region in north-central Yemen, west of the capital of Sana’a. Although Ethiopia is the botanical home of Coffea Arabica, Yemen introduced the beverage to the rest of the world in the 16th and 17th centuries, and Yemeni coffee is still grown from ancient heirloom cultivars of arabica on stone-walled terraces ringing fortress-like
Thiriku AA Kenya
Produced by the Thiriku Coffee Growers Cooperative Society from trees of the SL-28, SL-34 and Ruiru varieties of Arabica. Processed by a particularly meticulous Kenya variation on the traditional wet or “washed” method, in which skin and fruit flesh are removed from the beans or seeds before they are dried. AA is the highest grade of Kenya coffee based on bean size and freedom from imperfections.
El Salvador Finca Kilimanjaro Cascara Fermentation Aida Batlle
This exceptional coffee was selected as the No. 6 coffee on Coffee Review’s list of the Top 30 Coffees of 2017. Finca Kilimanjaro is an El Salvador farm named after East Africa’s highest peak by Aida Batlle, one of El Salvador’s (and Central America’s) most respected and innovative coffee producers. Finca Kilimanjaro is planted with the famous SL28 variety of Arabica, the variety that produces the
Esmeralda Noria Natural
Coffee from trees of the botanical variety Gesha (also Geisha) grown on Price Peterson’s Hacienda La Esmeralda in Panama first introduced this extraordinary variety of Arabica to the world. With its bold, boat-shaped beans and distinctive floral and crisply cacao-toned cup, the Gesha continues to be one of the world’s most sought-after coffees, and the Esmeralda versions remain among the most
Pacamara Finca Los Planes El Salvador
Produced by Sergio Ticas at Finca Los Planes from trees of the bold-beaned Pacamara variety of Arabica. Processed by the wet or washed method (fruit skin and pulp are removed before drying). Roasted at PT’s Coffee, where the motto is “without the love, it’s just coffee.” Visit www.ptscoffee.com or call 888-678-5282 for more information.
El Salvador Lagunita Finca Los Planes Honey
Produced by Sergio and Isabel Ticas entirely from trees of the heirloom Bourbon variety of Arabica. Processed by the honey method, which means that the outer skin is removed as it is in the wet or “washed” process, but at least some of the sticky fruit residue is allowed to dry on the bean and later removed by machine along with the parchment skin. This coffee tied for the third-highest rating in
Panama Finca Mama Cata Microlot Tona
This exceptional coffee was selected as the No. 22 coffee on Coffee Review’s list of the Top 30 Coffees of 2016. Produced by José David Garrido Pérez from trees of the Green Tip Gesha, Red Catuai, Green Tip Typica, and Bronze Tip Typica varieties of Arabica. Processed by the wet or washed method (fruit skin and pulp are removed before drying). Roasted at PT’s Coffee, where the motto is “without
Coko Rwanda Honey
Produced entirely from trees of the heirloom Bourbon variety of Arabica at the Coko Washing Station or wet mill. Processed by the honey method, which means that the outer skin is removed as it is in the wet or “washed” process, but at least some of the sticky fruit residue is allowed to dry on the bean and later removed by machine along with the parchment skin. This coffee tied for the top rating
Batak Nuali Sumatra
Produced by smallholding farmers from the Sigararutang (Catimor) and Typica varieties of Arabica in Pandumaan Village. Coffees from the northern part of the Indonesian island of Sumatra are valued for their complex earth and fruit notes that appear to result largely from unorthodox fruit removal and drying practices called “wet-hulling.” This is a particularly refined example of the type, produced
Colombia Suarez Cauca
A blend of coffees from small producers in the Valle de Cauca Department, intended to showcase the profile of the growing region. Evaluated here for brewed applications, PT’s will be offering this coffee in future as a single-origin espresso. Roasted at PT’s Coffee, where the motto is “without the love, it’s just coffee.” Visit www.ptscoffee.com or call 888-678-5282 for more information.
Colombia Granja La Esperanza Las Margaritas Sudan Rume
Comprised entirely of beans from the rare Sudan Rume, a presumably very old variety of arabica originally selected from wild trees growing on the Boma Plateau of Sudan, close to the border with Ethiopia. This is a wet-processed or “washed” version, meaning that the fruit skin and pulp were removed from the seeds or beans before they were dried. Produced by farmer Rigoberto Herrera at Granja La