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Kona Peaberry- Mount Hualalai Estate
( reviews)Starting at $45.00Mount Hualalai Estate is the Kona District’s premiere coffee company. The estate is located on the slopes of an active volcano, Mount Hualalai. Kona Coffees have built a reputation as the world’s highest quality. Using age-old processes dating back centuries and incorporating the latest in state-of-the-art technology that delivers a superior coffee with an unforgettable, mellow flavor. Our superior quality coffees begin with the healthiest Kona Arabica Coffee trees grown in fertile, volcanic soil enhanced with a blend of natural nutrients and minerals. Continuous soil testing is performed to ensure that every generation of coffee grows in a soil mixture with an optimum nutrient composition. Most coffee worldwide is dried in the sun – an unpredictable method that can take from 5 days to 3 weeks, introduce molds and mildews, and have other negative effects on the quality and flavor of the coffee. Increasingly, “better” quality coffees are being dried mechanically – producing a more consistent product but in some cases overcooking or contaminating the beans. A new and very advanced combination drying method to ensure quality and enhance flavor. Kona Premium coffee beans are initially dried in the sun to take advantage of the chemical processes present in this drying technique. The beans are then carefully “finish dried” using low temperature dehydration. This two-part drying method insures perfect consistency and retention of quality. Processing: Washed Tasting Notes: Apple, Brown sugar, Caramel, Chocolate, Creamy Body
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Kona Premium Estate- Mount Hualalai Estate
( reviews)Starting at $43.00Mount Hualalai Estate is the Kona District’s premiere coffee company. The estate is located on the slopes of an active volcano, Mount Hualalai. Kona Coffees have built a reputation as the world’s highest quality. Using age-old processes dating back centuries and incorporating the latest in state-of-the-art technology that delivers a superior coffee with an unforgettable, mellow flavor. Our superior quality coffees begin with the healthiest Kona Arabica Coffee trees grown in fertile, volcanic soil enhanced with a blend of natural nutrients and minerals. Continuous soil testing is performed to ensure that every generation of coffee grows in a soil mixture with an optimum nutrient composition. Most coffee worldwide is dried in the sun – an unpredictable method that can take from 5 days to 3 weeks, introduce molds and mildews, and have other negative effects on the quality and flavor of the coffee. Increasingly, “better” quality coffees are being dried mechanically – producing a more consistent product but in some cases overcooking or contaminating the beans. A new and very advanced combination drying method to ensure quality and enhance flavor. Kona Premium coffee beans are initially dried in the sun to take advantage of the chemical processes present in this drying technique. The beans are then carefully “finish dried” using low temperature dehydration. This two-part drying method insures perfect consistency and retention of quality. Processing: Washed Tasting Notes: Apple, Brown sugar, Caramel, Chocolate, Creamy Body
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Kona Extra Fancy – Mount Hualalai Estate
( reviews)Starting at $44.00Mount Hualalai Estate is the Kona District’s premiere coffee company. The estate is located on the slopes of an active volcano, Mount Hualalai. Kona Coffees have built a reputation as the world’s highest quality. Using age-old processes dating back centuries and incorporating the latest in state-of-the-art technology that delivers a superior coffee with an unforgettable, mellow flavor. Our superior quality coffees begin with the healthiest Kona Arabica Coffee trees grown in fertile, volcanic soil enhanced with a blend of natural nutrients and minerals. Continuous soil testing is performed to ensure that every generation of coffee grows in a soil mixture with an optimum nutrient composition. Most coffee worldwide is dried in the sun – an unpredictable method that can take from 5 days to 3 weeks, introduce molds and mildews, and have other negative effects on the quality and flavor of the coffee. Increasingly, “better” quality coffees are being dried mechanically – producing a more consistent product but in some cases overcooking or contaminating the beans. A new and very advanced combination drying method to ensure quality and enhance flavor. Kona Premium coffee beans are initially dried in the sun to take advantage of the chemical processes present in this drying technique. The beans are then carefully “finish dried” using low temperature dehydration. This two-part drying method insures perfect consistency and retention of quality. Processing: Washed Tasting Notes: Apple, Brown sugar, Caramel, Chocolate, Creamy Body
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Jamaican Blue Mountain Gr. 1- Wallenford Estate
( reviews)Starting at $57.00Jamaican Blue Mountain Gr. 1- Wallenford Estate Jamaican Blue Mountain Wallenford Estate offers a delightful spectrum of flavors, from light to dark roasts. This cup is an exquisite balance of sweet, smooth, and nuanced notes, with rich nutty and chocolate undertones. A gentle hint of caramel and toffee emerges, paired with a subtle floral touch and a soft island acidity. The medium-bodied brew delivers a great mouthfeel with lower acidity, making it approachable for a wide range of palates. Lighter roasts highlight the delicate, mild nature of the coffee, bringing forward more of the nutty characteristics. With a longer setup, the caramel and toffee nuances shine through beautifully. As you move to medium and dark roasts, the flavor profile deepens, emphasizing stronger chocolate and cocoa notes, ideal for those who prefer a bolder cup. Darker roasts still maintain a sweetness, though some of the coffee’s delicate edge is softened, offering a richer, more roasty taste. The finish is creamy and smooth, with a distinct cocoa flavor, while the unique island character of Jamaican Blue Mountain becomes more apparent as the cup cools, leaving behind a lingering and satisfying aftertaste.
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Ethiopia Sidamo – Natural, Organic
( reviews)Starting at $11.50Ethiopia Sidamo – Natural, Organic The Oromia Regional State is Ethiopia’s largest, including more than 110,000 square miles and 35 million people. It touches the borders of both Kenya to the south and South Sudan to the west, and includes Ethiopia’s massive capital city, Addis Ababa, along with 65% of Ethiopia coffee growing territory, as of 2014. There are a number of famous coffee regions included in full or in part in Oromia: Jimma and Illubabor in the west; Harar to the northeast; Arsi, bordering Sidama in the mid-south, which produces many similar terroirs; and the Guji Zone, where Royal also works with a diversity of forward-thinking growers and processors. The Oromia Coffee Farmers Cooperative Union (OCFCU) is an umbrella organization established in 1999 by 34 individual cooperatives interested in centralizing resources and gaining leverage in the export market. As of 2020, OCFCU supports more than 400 individual cooperatives–more than 400,000 households, by far the largest unionization of farmers in the country. Premiums from coffee exports are returned directly to farmers, and the union also funds organic farming programs, mill equipment purchases, and food security programs. OCFCU has established a central cupping lab to support quality control and is a founding shareholder in its members’ bank, the Cooperative Bank of Oromia, that provides pre-harvest financing and crop insurance; both resources historically unavailable to rural farmers in Ethiopia. OCFCU has been Fairtrade and Organic certified since 2002 and ever since has been one of the world’s largest suppliers of Fairtrade coffee. Cupping notes : Black Tea, Lemongrass, Apricot. Clean and complex, juicy acidity with a sweet finish.
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Kenya AA Plus
( reviews)Starting at $11.00PRODUCER INFORMATION ALTITUDE: 1,400 ‐ 2,000 meters HARVEST: February ‐ March, November‐ December AVAILABILITY: Auction closed O COFFEE PROCESSING: Double fermentaion DRYING: Raised Beds Cup notes: Very good acidity, Medium silky body Flavor notes: Strong Apricot, other stone fruits, Bright Currant, Citrus
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Costa Rica Tarrazu La Pastora SHB EP
( reviews)Starting at $9.75In Tarrazu there is a cooperative that runs like a clock, a very big and well calibrated clock. With more than 4,650 members from Tarrazu, a canton in the province of San Jose, Cooperativa de Caficultores de Tarrazú RL (Coopetarrazu) is designed to receive cherries from many small farms and consistently process their coffee into a well-balanced regional blend called La Pastora. Like clockwork, a parade of vehicles of all sizes, from pick-up trucks to dump trucks coming from central receiving stations, arrive in the late afternoon full of cherries that were picked during the day. The cherries are quickly weight and placed in a large tank with water to remove the less dense beans that float to the top inside the cherry. Next the cherries are depulped and pass through a demucilager that mechanically strips the mucilage from the beans. All of this is done with a recycling water system. The washed beans move down from the wet-mill through a long elevated conveyor belt into a machine that uses forced air to shed any remaining water. The coffee then passes through a series of dryers to gently reduce the moisture to 11 percent. All of this happens in a matter of just over 72 hours, which seems fast until you stop to consider that not a minute is wasted in the process. After all this, the coffee is rested for a period of at least a month in silos and then milled for export with another equally impressive series of machines dedicated to dehulling and sorting green beans by weight and color. Coopetarrazu has an equally intricate model of income diversification with a profitable agriculture supply store and grocery store. Cooperative members also have access to low interest loans and healthcare. Variety: Caturra, Catuai Altitude: 1300 – 1600 masl Process: Fully Washed Tasting Notes: Stone fruit, milk chocolate, syrupy, sweet
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Vietnam Coffee Da Lat SHG Robusta Honey Process
( reviews)Starting at $10.00This lot is the result of one of those experiments, and we are exceedingly happy with the outcome. This honey-processed Robusta comes from a select group of smallholder farms in Lam Dong Province, in the central highlands of Vietnam. The coffee is cultivated between 900 and 1,200 meters above sea level in a microclimate with rich, volcanic soil, and harvested using only red-ripe cherries. After harvesting, the cherries are floated to remove defects and then pulped, leaving as much mucilage content sticking to the parchment as possible. The coffee is then dried on raised beds in a greenhouse, providing good airflow to promote even drying. The resulting cup is unlike any robusta we have tasted, with a fruit-forward acidity with dark chocolate and caramel flavors, and anchored by a clean but distinctive robusta characteristic. Region – Lam Dong Flavor Notes: Nutty, sweet honey, grainy, clean, heavy body with robusta character still present Process: Honey Variety: Robusta Altitude: 900-1200 Meters
