This coffee is sourced from the Benti Nenka village, processed at a mill serving 589 smallholder farmers. It features unique qualities due to careful processing and adherence to traditional and organic farming practices.

ETHIOPIA BENTI NENKA - ESPRESSO

Located near Karambi Mountain, the Mutovu washing station, built in 2012, processes cherries from 995 farmers. It has improved production since RTC acquired it in 2018.

RWANDA MUTOVU - ESPRESSO

Grown in the Ahuachapán mountain range in El Salvador, this coffee from Finca Noruega features a sweet profile with cranberry, raisins, and chocolate notes. The Bourbon varietal is processed as a honey for unique complexity.

EL SALVADOR NORUEGA - ESPRESSO

Finca Las Flores, managed by Jhoan and Diego, paired with Finca El Diviso by Nestor and Adrian Lasso near Pitalito to improve coffee quality, focusing on specialty coffees with standardized processes. This partnership brings innovation and knowledge together to enhance coffee excellence.

COLOMBIA LAS MORAS - ESPRESSO

Nyabumera washing station has revitalized operations under new ownership to improve local coffee farming and production capabilities.

RWANDA NYABUMERA - FILTER

Masha station, named after the sub-hill famous for cattle, was built in 1989, mainly serving subsistence farmers. Coffee is selectively hand-picked and undergoes stringent quality checks including floating and hand sorting. Parchment dries for 2-3 weeks, monitored for even drying and optimal moisture levels.

BURUNDI MASHA - ESPRESSO

This coffee is sourced from the Boku Abel station, featuring natural processing methods that enhance its fruity flavor profile.

ETHIOPIA BOKU HAMBELA - ESPRESSO

San Carlos, a coffee farm in Nicaragua, produces coffee at high altitude with a focus on quality processing. The farm practices sustainable agriculture and employs selective harvesting.

NICARAGUA SAN CARLOS - ESPRESSO

Elida Estate in Boquete, Panama is known for its high-quality coffee. Their Gesha variety has significantly influenced coffee trading and is recognized for exceptional flavor.

Panama Elida Estate Gesha

Finca La Bolsa produces specialty coffee using meticulous processes, focusing on high quality and sustainability.

GUATEMALA LA BOLSA - FILTER

Aquiares Coffee is the largest farm in Costa Rica, known for its sustainable farming practices. The farm has a rich history and a focus on community well-being through coffee production.

Costa Rica Diego Robelo - Filter

This coffee from San Francisco features a diverse climate and soil, contributing to complex flavors. Producers typically dry their coffee on tarps without advanced infrastructure.

PERU SAN FRANCISCO - ESPRESSO

Luz and Roger own 3 hectares in El Diamante, growing yellow and red caturra at over 1900masl. Coffee is managed by Roger, including processing and drying to deliver unique cup qualities. Cherries are picked ripe, pre-fermented in bags, depulped and fermented, then dried in a ventilated greenhouse.

PERU LUZ MELY SANCHEZ - ESPRESSO

Horizon, near Kigoma and Huye Mountain, has a complex history including a shutdown due to the owner's incarceration. Reestablished by RTC and Fdel, the station now positively impacts the community, employing 94 people, mostly women. The stunning site supports 1200 farmers contributing cherries from high-altitude farms. As of 2019, 450 tonnes of cherry were processed, with a 2022 estimate of 1000 tonnes.

RUANDA HORIZON - ESPRESSO

Yirgacheffe's farming methods remain largely traditional, with coffee plants interspersed with other food crops. Most farms are essentially organic by default, with little use of fertilizers or pesticides and relying on manual labor. The station offers training to improve cherry quality, which includes selective harvesting and a meticulous processing procedure involving sorting, pulping, fermentation, washing, and about 18 days of drying.

ETIOPÍA ARICHA - FILTRO

Andrés Salaverría has been passionate about coffee cultivation from a young age, coming from a family involved in the industry for over 100 years. He represents the fifth generation and has worked in coffee cultivation for 11 years. Andrés and his father manage several farms in coffee-producing regions of El Salvador, focusing on diversification and incorporating new trends in coffee processing.

EL SALVADOR ANDRES SALAVERRIA - ESPRESSO

Rafael Amaya has been a part of the coffee industry his whole life, starting as a picker. Owning two farms in Timana, Huila, he shifted to Specialty Coffee in 2015. This coffee is hand-picked with ripe cherries, fermented anaerobically for 40 hours, washed, and sun-dried.

COLOMBIA RAFAEL AMAYA - ESPRESSO (ANAEROBIC WASHED)

Laayyoo Natural se produce en Teraga, Oromia, Etiopía, y pasa por un riguroso proceso para garantizar calidad. Posee una sensación en boca sedosa, acidez vibrante y naturaleza afrutada, gracias a la meticulosa atención al detalle de Sookoo Coffee.

ETIOPÍA HARO WACHU (LAAYYOO) - ESPRESSO

La Cooperativa Cocatrel fue fundada en 1961 y es ahora la segunda cooperativa más grande de Brasil, con más de 6000 miembros. El café de este blend se seca en cajas estáticas, permitiendo perfiles afrutados y destacando del perfil habitual de café natural de Brasil.

BRASIL CAIXA DE FRUTA - ESPRESSO

This coffee comes from Farm La Libertad in Nueva Segovia, Nicaragua, under the management of Danys Joel Pastrana. Committed to sustainability, the farm ensures quality by cultivating coffee with care, selecting only ripe beans. The process enhances unique flavors and innovation.

NICARAGUA DANNY PASTRANA - ESPRESSO (ANAEROBIC NATURAL)

The Lalesa coffee is grown in shade and processed using anaerobic fermentation for nine days, enhancing quality. It is socially responsible, supporting local farmers with timely compensation and community projects.

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