Origin of the Month
Our monthly coffee selections!
Learn about our monthly coffee selections! Every 30 days we bring in a new exotic origin and a new premium origin every quarter.
Origin of the Month October 2025
BURUNDI TWARANYUZWE
The story of coffee farmers in Burundi is one of transformation: from “go along with what the government says” to “wait a minute, we can do this way better” to today’s empowered, “we understand we grow a high-quality product, and we want to share it with the world.”
When coffee was first introduced to Burundi in the 1930s, government regulation nearly drove farmers to extinction. Quality was poor, and little coffee ever made it beyond the country’s borders. Everything changed in the early 2000s when the industry was privatized.
In that privatization, Burundi’s coffee farmers gained control over their quality, their land stewardship, and their coffee infrastructure – including their own washing stations.
This month’s coffee comes from 915 dedicated farmers, most managing around 200 trees on single-acre plots or smaller. The majority belong to the Twaranyuzwe Co-Operative, which
built Kavumu Washing Station in 2013. Their chosen name says everything: Twaranyuzwe translates to, “we have understood”.
These farmers understand that growing exceptional specialty coffee is the key to their economic and cultural future. We consider it an honor to support these farmers and connect you directly to their story.
High-Grown Bourbon Excellence
Nearly all coffee grown in Burundi is the Bourbon varietal – one of the most culturally and genetically important arabica varieties in the world. Bourbon is a tall, relatively low-yielding tree, but renowned for exceptional quality when grown at high elevations. These farmers cultivated this lot between 5,708 and 6,036 feet above sea level.
This washed-process coffee truly showcases Burundi’s terroir. The fruit is removed immediately after picking, cherries ferment in tanks, then get washed with clean water and dried on raised beds for 7-14 days. This meticulous process creates the clean, smooth profile that makes this coffee a genuine reflection of Burundi’s specialty coffee potential.
Your Cup Profile
Expect a full body with silky mouthfeel, bright citrus character, and above-average sweetness. More discerning palates will discover notes of peach, lemon, and brown sugar.
Origin of the Quarter Q4 2025
BALI ORGANIC BLUE MOON-WET-HULLED
Believe it or not, this is only the third coffee grown in Bali that we have offered. The first was a different Bali Blue Moon, the second was Bali Kintamani Highlands (you may remember the deep fruity notes). All three are premium origin coffees.
The Farmers Almost all of Bali’s coffee production comes from small family-owned farms, each of only an acre or two, where the farmers cultivate coffee alongside citrus trees in the rich volcanic soils of Mount Agung’s Kintamani highlands. In the 1970’s and 1980’s the Balinese government was determined to energize coffee production on the island.
They distributed coffee seedlings (most of which were bourbon and typica varietals), to the small farmers along with shade trees such as Erythrina, Albizia, tangerine and orange under which to grow the coffee.
These smallholder farmers have been perfecting their craft over generations. They maintain traditional farming methods and produce coffee of exceptional quality. These farmers practice the Subak Abian system of farming. This method was developed by Hindu priests practicing Tri Hita Karana more than 1,000 years ago.
It’s more a philosophy than a farming method, though, as it centers on principles of mutual cooperation, environmental stewardship, and spiritual harmony. The Subak Abian system focuses on achieving harmony between the environment, humans, and God. These spiritual and ecological principles guide coffee cultivation practices, which means pesticides and synthetic fertilizers are never used, resulting in naturally organic coffee production.
The Coffee
The Kintamani Highlands of Central Bali provide exceptional growing conditions for coffee. Situated at altitudes between 3,900 to 5250 feet above sea level, the region benefits from the rich volcanic loam soil created by Mount Agung’s ancient eruptions.
This volcanic soil, combined with the tropical highland climate and distinct wet and dry seasons, creates the perfect environment for slow cherry development and complex flavor formation. The unique terroir contributes to the coffee’s distinctive characteristics and exceptional cup quality.
This is truly an exceptional coffee. You can expect low acidity, heavy body, average sweetness, and if you really pay attention while sipping this one, you may detect notes
of cedar, dark chocolate, and vanilla.