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If you choose Single Origin and we'll keep you (or the lucky friend) supplied with a rotating selection of our unique and delicious single origins (good for filter coffee drinkers). Or choose Seasonal Blend for a regular supply of our steadfast and crowd-pleasing blend (good for espresso drinkers).
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Customer Reviews
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Dried jujube, mandarin and starfruit
Kebele: Genji Challa
Washing Station: Telila
Country: Ethiopia
Woreda: Gera
Zone: Jimma
Elevation: 2000 masl
Varieties: JARC 74112
Processing: Washed
Sourced Through: Osito Coffee
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We’re excited to bring you another awesome coffee from Ethiopia, this time from Genji Challa! This is a washed processed lot from the Telila washing station which is located at around 2000 masl near Kecho Anderacha, in the Gera woreda (administrative district), in the Jimma zone.
The cherries are sourced from the surrounding Kebeles (town/village) and the lots are named after the Kebeles from which the coffee is grown. This specific lot is from the Genji Challa Kebele.
The station is owned and run by Mike Mamo, a partner in Osito Coffee pushing to improve quality at the mill. For instance, where most washing stations build lots exclusively on the process used and the location the cherries are delivered, Telila goes a step further and also separates lots based on the day the coffee cherries were delivered. Mike and the team also store all their parchment in hermetically sealed bags - a first for Ethiopia. Not only are they producing high-quality washed lots, but also honey, natural, and anaerobic lots as well.
The cherries that are delivered to the Telila coffee station are a combination of Gibirinna 74110 and Serto 74112. Both of these are from the Metu Bishari selections made in the forest of the same name in the Illubabur Zone by the Jimma Agricultural Research Center (JARC) in 1974. They were specifically selected for their resistance to coffee berry disease.
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Black berries, raisin toast and cashews
Washing Station: Layo Teraga
Country: Ethiopia
Woreda: Uraga
Zone: Guji
Elevation: 2200 masl
Varieties: Local Landraces
Processing: Natural
Sourced Through: Ally Coffee
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Region: Ermera
We are excited to present you the coffees from the suco (village) of Lauana. Coffee here grows in the forests; shaded, untouched, and organic by default.
Cherry is first floated in water, to separate the fruit by density. The higher the density, the higher the quality of the coffee. This leaves the low density, less mature cherries to float to the surface, which are easily removed from the water.
The Raimutin station staff then meticulously hand-sort the freshly picked and sorted cherry, removing all damaged or underripe fruit. The cherry is then transported to raised beds, where they are dried in high sun for three weeks. The staff turn the lots regularly to ensure even airflow and sun contact. When the cherries have reached their perfect drying level, the seeds are removed from the cherry and prepared for export.
The remaining cherry is not discarded, rather, it is saved for redistribution as fertiliser to the farmers who grew them.
Farm: Fazenda Roseira
Grower: Leda Aparecida and Jose Edvaldo
Country: Brazil
Region: Mantiqueira de Minas
Altitude: 1,000 - 1,200 masl
Variety: Red Catuai
Processing: Aerobic Natural
Sourced Through: Southland Merchants
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Roseira farm is located in the municipality of Lambari, which lies on the south of Minas Gerais state in the Serra da Mantiqueira region. This region holds the Perpetual Indication Seal granted by the National Institute of Industrial Property (INPI), which guarantees the origin of the coffee. With an average altitude of 1,200 masl, a mountainous terrain and a distinct climate, they have all the favourable conditions for the production of specialty coffee.
The region encompasses a network of small scale coffee growers positioned along the mountain slopes. Growers in this area have a strong community network and a clear focus on environmental growth and sustainability. Because of these practices, Serra da Mantiqueira is highly regarded for the production of rare and surprising coffees.
The growers, Leda and Jose Edvaldo, received a plot of land from the farmer to whom they used to work for before. After that and inspired by their natural environment, they started to cultivate specialty and sustainable coffees. It has already been twenty years of great dedication producing coffee at Roseira farm. Their commitment to maintaining sustainable farming practices is a high priority. They really strive to preserve their diverse surroundings of natural springs and forests, while producing their high quality coffee.
The harvest of their Red Catuai, Mundo Novo and Yellow Bourbon varieties are made by a selective picking process. The cherries are only picked when they are ripe, by hand and over cloth, to avoid contact with the ground. On the same day of the harvest, the cherries are placed into sacks and transported to the concrete patio, where they are naturally dried under the sun.
Leda and Jose ensure the cherries are stirred several times a day until they reach the ideal moisture content. This meticulous process imparts a rich and fruity flavour to the coffee beans and adds to the body of the coffee. In 2020, with Southland's commitment to buying their coffees and supporting them on the operation, they were able to build their own processing facility and now they are processing their coffees in their own farm! “Southland has become a very important partner to us,” says Leda.
About Southland Merchants
Nadia and Andre are Brazilian, passionate coffee lovers, partners in business and life and the founders and owners of Southland Merchants. They met in 2002 in a casual setting and instantly felt connected. Within a year, they established their first company and fell in love. Life in Brazil was great; they love the country and its people, the lifestyle and being with their families but they could not let go of the urge to venture out into the world and explore new places. Eventually they decided to embark on an adventure and to move overseas with their three girls. They wanted to find a place that would offer a bright future for their children, allow them to meet a new culture and learn another language. After a lot of research, they realised Australia would be the ideal destination. In 2017 Australia became their new home and in the same year they arrived they founded Southland Merchants. The company supplies Australian roasters with delicious Brazilian green coffee, full of stories and passion, and connects them back to their roots.
Light: Gingerbread, golden syrup and blackberries.
Light Decaf roasted at the start of each season.
Medium: Molasses, cocoa powder and marmalade.
50% Monte Cristo Estate
Producer: Medina Family
Region: Veracruz
Country: Honduras
Processing: Fully Washed
Decaffeination: Mountain Water Process
Elevation: 1,050 masl
Varieties: Caturra, Catuai Rojo y Amarillo, Java, Marcelleza, Etiozar, Anacafe 14
Sourced Through: Langdon Coffee Merchants
50% Jairo Arcilla
Producer: Jairo Arcilla
Region: Santa Monica, Quindio
Country: Colombia
Processing: Natural
Decaffeination: Water-Natural Ethyl Acetate Method
Elevation: 1,400masl
Varieties: Pink bourbon
Sourced Through: Cofinet
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About Monte Cristo Estate
Hacienda Monte Cristo Estate is a family-run, coffee-producing farm since 1916 in Western Honduras, very close to the borders of Guatemala. The farm lies in the fertile valleys of the Mayan Mountains. It is 15km from the provincial capital of Santa Rosa de Copan, in the municipality of Veracruz. The Medina family have been running this farm for over five generations!
Coffee here is meticulously grown using environmentally friendly practices and a lot of care is taken during the milling and drying processes. To facilitate this, the farm has increased its solar drying area to accommodate larger volumes while maintaining quality control.
This lot is mechanically pulped, leaving around 4.5% of mucilage (sticky fruit). It is fermented anaerobically, then washed and rinsed. The coffee is then dried on patios for 40 hours, then on elevated beds for 7-15 days, and finally machine dried for 25 hours.
About the Mountain Water Process
This lot was decaffeinated at the Descamex factory in Mexico. Descamex uses processes free of any chemicals. Coffee processed in this plant is organic and processed with the mountain waters that flow from the tip of Pico de Orizaba in Mexico. Each batch of green coffee is soaked in water until the soluble components seep out of the beans. The caffeine-extracted fluid is passed through a filter that extracts the caffeine from this solution. The coffee to be decaffeinated is then rehydrated and placed in the tank under optimal temperatures, vacuum, and pressures for the caffeine to be extracted. This solution then combines the crystal-clear waters of Pico de Orizaba and imparts the flavour and top notes that identify a coffee and its origin. After the extraction, the beans are triple-dried before being polished and physically and chemically analysed for remaining caffeine.
Decaffeinated coffee from Descamex reads between 0.020% to a maximum of 0.10%(g/100g) or about 99.9% caffeine free.
About Jairo Arcila
Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the co- founders of Cofinet. Jairo’s first job was at Colombia’s second-largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019. Jairo bought his first coffee farm, Finca La Esmeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full time.
Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatlan, Santa Monica, Maracay and then Buenos Aires. During the harvest period, Jairo is able to provide a number of jobs to locals which has a significant economic impact on their community
Jairo has received great advice and guidance from his sons who are now experts in producing Specialty Coffee. With their help, Jairo has greatly improved the picking, sorting, and processing of his coffees. His sons have also guided Jairo in the production of exotic varieties. He now grows varieties like Pink Bourbon, Java, Papayo ,and Gesha growing across all his farms. The guidance from his sons has empowered Jairo and given him the tools needed to produce fantastic coffees with amazing flavour profiles.
Besides coffee, Jairo also grows other agricultural products on his farms such as mandarin, orange, plantain, and banana. Jairo enjoys starting the day with a really good breakfast! But most importantly, he enjoys spending time with his family.
This coffee was carefully hand-picked in order to select only the ripest cherries and then hand-sorted to remove any defects. The coffee was sundried on raised beds in temperature- controlled conditions until the ideal moisture content is achieved. This decaffeination process is unique. The caffeine is extracted from the bean using sugar cane and water which enhances sweetness while maintaining coffee attributes. This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.
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