It’s our favorite time of year, and we’re proud to offer a delicious coffee that honors a tradition that’s very dear to our hearts. Day of the Dead is one of the most important annual celebrations in Mexico and Latin America, and we cherish the opportunity to help preserve and communicate the cultural heritage of Dia de los Muertos and its importance in our communities. We’re pleased to bring you an exceptional coffee from the Heart of Sierra Sur in Oaxaca, Mexico, by our longstanding partners in the Sicobi group. Beautifully balanced with notes of caramel, McIntosh apples, toasted almonds, and sweet baking spices, our Mexico Sicobi is one of our most anticipated coffees of the year, and we’re delighted to share it with you.
Mexico Sicobi is one of those special coffees that gets better every time we taste it. Now in its fifth year, our relationship with the Sicobi communities gives us the opportunity to watch and taste the efforts they continue to make toward quality and sustainability. Coffees processed at Sicobi are known for breaking the mold of the standard Mexican coffee profile. With its warm and comforting flavors, this year’s offering is essentially “fall in a cup”!
We’ve been developing a relationship with the Sicobi group for six years now, and continue to be impressed with the consistent quality of the coffee they’re exporting. Founded nine years ago by the non-governmental organization GAIA, as part of its efforts to support and encourage biodiversity, Sicobi now manages 1,500 hectares of coffee plantations that belong to 500 growers in their region of Oaxaca. They select only a small percentage of the available coffee, in order to focus their efforts on developing quality and differentiating markets.
The coffees processed through Sicobi don’t fit the standard Mexican cup profile you may be familiar with. Some of them almost have the fruity character of a natural, despite being fully washed; that happens because of the natural conditions of the region, particularly the very dry landscape that creates a unique micro-climate. This year’s lot is another strong one, boasting a pleasant citrus acidity and a malty, sweet character.
Juicy and easy-drinking, this fully washed coffee is produced by James Gakuru Ngobia at his farm, Gachiru Estate. James cultivates an interesting mix of traditional SL28 & the newer Batian cultivar, resulting in a smooth, citrusy cup.
At 4 hectares, Gachuru is categorized as a ‘small estate’ in Kenya. Traditionally, many farmers of this size in the country did not operate their own processing equipment. They have historically delivered cherries to a centralized cooperative-owned ‘Factory’ (as washing stations are called, locally), where their production is combined with that of others from their region. James, however, operates a small wet-mill and processes his own coffee, ensuring full traceability back to the farm.
Nyeri County is one Kenya’s most famous growing regions. The name Nyeri is derived from the Masaai word nyiro, meaning red, after the red volcanic soil in the area. The name was adapted by white settler farmers to Nyeri. Most farmers in the area today grow tea and coffee as cash crops. Nyeri County has rich soil and a temperate climate, making it perfect for coffee farming. Much of the coffee here is cultivated in the foothills of the Aberdare Mountains, which have warm days and cool nights and a plentiful water supply.
Kenyan coffees are classified by size. AB beans are those that are between screen size 15 and 18, meaning that beans are between 6 and 7 millimeters in size. We get crisp notes of white grape and lemon, balanced with rich black tea notes and just a touch of the warming spiciness of clove. It’s a coffee that we’re glad to have around just as the weather’s getting cooler in Nashville, and we think you’ll also appreciate how comforting it is, wherever you are.
In celebration of National Coffee Day we’re releasing the second coffee of our Roaster Series is one we couldn’t be more proud to showcase. For those familiar with Frothy Monkey, you may recall the name Carlos Imbachi, as we have featured his award-winning coffees multiple times in the past. We are so excited to present a coffee from his son, Diego, who represents both the present and future of Colombian Specialty Coffee. This is just the 2nd lot of Gesha produced and harvested on their farm, Finca Buenavista in the Huila region of Colombia.
In the summer of 2018, we released our first coffee from award-winning Carlos Imbachi, a striking yellow bourbon with notes of rose, pineapple, and melon. Since then, we’ve been fortunate to feature Imbachi coffees each year, and for 2021 we’re delighted to bring you the Imbachi family’s exquisite Gesha, produced by Carlos’s son Diego Imbachi. First planted in 2016, it took several seasons of patience and hard work to produce coffee’s most prized varietal and we were thrilled to finally be offering it to you.
It’s everything you want out of the Gesha variety: juicy fruit notes, soft malic acidity, and delicate florals. We especially love how it transforms in the cup as it cools: when hot, the smooth apple and sweet confectionary notes are dominant, but as it cools it becomes more crisp and complex with a lingering black tea and rose petal finish.
This Gesha is grown in the mountainous, biodiverse southern region of Huila, Colombia. The family’s 1,000 trees are shade-grown beneath native Guama trees. After harvesting the Gesha, Diego depulps, ferments, and washes the coffee. It is then dried for over a week before beginning its long journey to the Frothy Monkey Roastery. Experience the latest and greatest from the Imbachi family before it’s gone!
This coffee was sourced and roasted by our roasting duo, Alex Clayton & Daniel Lopez. Check out our Roaster Series page to learn more about this project!
Guatemala is one of our favorite countries of origin for specialty coffee. Smooth in body with a balanced, sweet profile, Guatemalan coffees have an incredible diversity of fruity, sweet, and chocolate notes.
This offering from the San Ramon farm takes these attributes and expands on them, resulting in yet another high quality lot coming from the famed Huehuetenango region. San Ramon was grown by Vides 58, a family company founded in 1958 that owns six farms in Huehuetenango. Jacqueline, a Q-grader who operates a coffee lab in Guatemala City, and her husband Nayo, the current manager and promoter of Vides 58, have invested greatly in variety diversification, equipment updates, and community improvements like the school they founded on the farm in 1980.
Vides 58’s focus on quality and beneficial relationships results in the extra care that is so apparent in the delicious taste and experience of San Ramon.
Partially made up of San Ramon – an older variety descended from the Typica lineage – we think this lot contains everything you’d want in a Guatemalan coffee: apricot and pear-like malic acidity, white chocolate, and a rounded honey sweetness that you can drink over and over again.
We are so excited to bring back this lot! For years, coffee from Brazil has been a staple in specialty coffee shops around the world as roasters rely on it to be a consistent and readily available anchor for blends. In the last few harvest cycles however, Brazilian coffees are getting more and more recognition for the fantastic work being done by producers to grow coffees that are delicious in their own right.
The Flanzer family is an agricultural family, working within the Serra do Cabral region for over 30 years. When Marcello and Roberto Flanzer took over their family business in the early 2000s, they decided it was the right time to grow coffee on their family farm. They founded Ecoagricola Serra do Cabral in 2006, where they originally only grew yellow and red catuai. As things have progressed and their relationships grown, they have been able to experiment with more micro lots and different processing.
In 2015, they began a project with the University of Lavras to experiment with new drying techniques for their natural and pulp natural coffees. By committing to the highest levels of traceability and care, they can track subtle changes in each micro lot’s quality as they hone in their processing even more.
This coffee, a yellow catuai, was shade-dried and turned several times a day. Once dried, it rested for 30 days in a cool, dark environment, giving it many of its unique characteristics. We’re loving this coffee for its rich balance of sweetness and fruitiness. With each sip you can discover something new – the coating mouthfeel of a roasted almond, the subtle malic acidity of a red pear, or its more vibrant purple grape fruitiness. It’s another perfect snapshot of Brazil’s future in specialty coffee and we couldn’t be more thrilled.
We crafted this summertime blend from two different Ethiopian coffees, resulting in a drink that’s perfect for your morning cup of hot coffee, or splash it over ice for a crisp cold treat during sunny fun-filled days in the backyard. With sweet melon and smooth white tea notes throughout, along with a berry and citrus punch, it’s a thirst-quenching and delightful brew!
This washed fair trade coffee has bright fruit notes of fresh pears, balanced with a candy bar-like sweetness of nougat and cocoa nibs. We love this coffee for it’s clarity and drinkability.
From the Santuario Cooperative in northern Peru, the Percy Rojas Torres is an exceptional example of the depth and complexity of coffee for this ecologically diverse region located at the border of the Andes Mountains and the Amazon Forest.
Santuario is only a couple of years old, and has already helped empower 360 smallholder farmers and producer groups in their pursuit of long term coffee sustainability and profitability. Santuario’s mission includes helping producers adopt organic farming practices and other sustainability initiatives, educating them on a wide array of cultivation and post-harvest quality techniques, and enabling access to wider, better-paying specialty markets.
Percy Rojas Torres is one of Santuario’s smallholder producers and a legacy coffee farmer. His 6-hectare farm includes 3 hectares set aside for coffee, and is named La Palta after it’s abundance of avocado trees.
Balanced, smooth and sweet, the Tanzania Masangula is a delicious microlot of two coffee varieties, N39 and KT423, which are widely grown in Tanzania and other parts of east Africa.
This fully-washed coffee is depulped, fermented, then dried on raised tables for 7 to 14 days, which gives it a wonderfully clean fruit flavor and mellow body. We taste vibrant lemon and red fruit notes, with an essence of black tea next to a soft, bittersweet chocolate and a sweet praline-like finish.
The Tanzania Masangula is grown and processed by the Masangula AMCOS (Agricultural Marketing Cooperative Society) of the Mbeya region. The co-op includes more than 100 Tanzanian coffee growers, and this particular lot is noted for the screen size of its green beans, “AA”, some of the largest coffee beans in the world. This makes roasting a wonderful — and very rewarding — challenge for our team!
From one of our newest relationship cooperatives in Rwanda, Abateraninkunga ba Sholi, we’re extremely proud and thrilled to present these two similar (but definitely different) Fair Trade specialty coffees, side-by-side. Both of these coffees are the same varietal, from the same farming cooperative, harvested at the same time, but they’ve been processed in very different ways, to give each its own wonderfully distinct flavors and attributes.
The Abateraninkunga ba Sholi cooperative (meaning ‘mutual assistance’) was originally established in 2008 by 30 women and received official recognition in 2013. In 2014 they received funding to build their own washing station, and in 2015 received their Fair Trade certification. Today the cooperative is made up of 400 farms, 3 washing stations, and 451 members, 196 of which are women.
In 2016 the cooperative received a grant to build a community center and a health center to serve its members and other local residents. The nearest hospital is over 45 minutes away on poor roads, so services for things such as malaria, parasites, pregnancy check-ups, and basic first aid that the health center can provide are invaluable. The community center also provides education on nutrition, cooking, and gardening in order to combat childhood malnutrition.
In November 2019, members of our team traveled to Sholi with our partners at Atlas Coffee Importers. They cupped their coffees and toured one of the processing stations, a farm, warehouse, and the health and community centers and formed lasting relationships along the way.
We’re excited and proud to offer this exceptional coffee that has done so much for the community from where it hails. As one of our newest relationship coffees, we are taken with its dark fruit characteristics mixed in with the classic base of spices and deep sweetness that the region is known for. Innovative thinking, attention to detail, and great growing conditions point to a very bright future, indeed.
The Rwanda Sholi Washed has a tea-like mouthfeel, with dark fruit characteristics of blackberry and raisin, paired with a base of spices and toffee sweetness that the region is known for. The Rwanda Sholi Natural, by contrast, was processed in a naturally drying style, which results in a fuller, more syrupy body than the Washed. This Natural has bold red grape flavors, topped with the airy sweetness of confectioner’s sugar and just a hint of delightfully tart green apple notes.
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