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 February 2026
Tanzania Mbeya Mwangoka Farm
Meet the Farmer Behind Your Cup
Richard Grivas has been running the Mwangoka coffee farm for more than 20 years, continuing his family’s legacy as second-generation farmers. What sets Richard apart? He’s not just focused on growing coffee: he’s dedicated to growing quality coffee while making life better for his entire community. Each harvest season, he brings on more than 200 seasonal workers to handpick only the ripest cherries from his trees.
The Mwangoka estate is a bit unusual for Tanzania, at just under 1,000 acres, it’s one of the larger coffee farms in a country where most coffee comes from much smaller family plots. Richard plants about 200 coffee trees per acre, giving each tree the space and attention it needs to thrive.
About This Coffee
These beans come exclusively from Bourbon varietal trees, smaller trees that consistently deliver exceptional quality in the cup. Bourbon is one of the most important coffee varieties in the world, prized for both its genetics and its rich history in coffee cultivation.
This lot was washed processed, which brings out the truest expression of the region’s unique characteristics. Through careful fermentation and drying, the distinct qualities of this high-altitude Tanzanian coffee really shine through, creating that clean, smooth profile that makes it so easy to enjoy.
Grown in the Songwe Region’s Mbozi District at elevations between 4,700 and 6,000 feet, this coffee has a lighter body with bright acidity and a refreshingly clean finish.
Tanzania’s Coffee Story
Tanzania is one of Africa’s largest countries and produces as much coffee as its famous neighbor, Kenya. While Tanzania sometimes gets overshadowed by other African coffee regions (partly due to changing political climates and trade policies) the coffee industry here is actually thriving. Production has grown 20-25% since 2023.
Coffee remains Tanzania’s most important cash crop, directly or indirectly supporting about 6-7% of the country’s 56 million people. More than 40% of Tanzania’s farmers grow coffee, mostly on small plots averaging just 1.5 acres. The top markets for Tanzanian coffee? The EU, Japan, and the United States.
What to Expect in Your Cup
You’ll find a smooth, light body with pleasant acidity and that signature clean finish. The flavor profile is wonderfully complex: black currant, dried fig, cocoa powder, black tea, brown sugar, with just a hint of lemon and lime to brighten things up.
Origin of the Quarter Q1 2026
Mexico Finca Fatima Natural
First things first – this coffee earned a cup score of 88.5, making it the highest-scoring coffees we’ve ever brought you in our five-year history. It might surprise you that our top scoring coffee comes from Mexico, but here we are.
We’re proud to bring you another excellent premium coffee. Now let me tell you how the farmers did it.
The Farmers
Ernesto Perez and his sister, Givette Perez Orea, are third-generation coffee farmers. Their family has been growing coffee on Finca Fatima (finca means “farm” in Spanish) for almost 100 years. Let’s face it – nobody does something for a century without getting really, really good at it.
Their 49-acre farm is in Coatepec, Veracruz, which is Mexico’s oldest and most historic coffee-growing region. Arabica coffee trees were first introduced here in the late 1700s by a Spaniard named Juan Antonio Garcia. The farm sits at about 4,100 feet above sea level and is dedicated to cultivating premium lots of Criolla, Typica, and Geisha varietals, among others. They achieve these premium lots by focusing on careful farming practices and innovative processing methods.
Seed-To-Cup
Here’s the twist – Ernesto and Givette are also coffee roasters, which sets them apart from most coffee farmers. Every single decision this brother-sister team makes on the farm is made with the unique ability to taste what they’ve grown and roasted.
In essence, no coffee leaves their farm without them knowing, beyond a shadow of a doubt, that it’s of the highest quality.
Finca Fatima is special in another way too – biodiversity. They also produce honey, grow and maintain citrus groves, and offer agrotourism experiences. Visitors to the farm see firsthand what careful, sustainable farming practices do for the quality of coffee this farm produces.
The Coffee
Most of Finca Fatima’s lots are washed process, but this one is different. This lot was processed naturally, where the beans are dried in the cherry. The natural process allows the cherry’s sugars to infuse the beans during fermentation and drying. The final cup is complex and layered, with standout fruity character. While sipping this gem, you may catch notes of strawberry, tropical fruit, cane sugar, and lemon.