Origin of the Month
Some coffees you can get back to. Others you only get once.
Origin of the Month july 2026
Ethiopia Sweet Lily
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Meet the People Behind Your Cup
This coffee was grown by Basha Bekele, a 30-year-old father of four, who learned
traditional coffee farming techniques from his father. His father engrained in Basha, the mindset that “coffee is our bread”.
Mr. Bekele owns and works four coffee farms in the Bensa woreda (district) of East Sidama, Ethiopia. He is one of two Ethiopian farmers who achieved presidential award status at the 2024 Cup of Excellence Ethiopia competition. His coffee earned a cup score of 90.5 that year.
About This Coffee
The varietal of this month’s coffee is Heirloom Typica. It’s important to pause here for a moment and tell you more about Ethiopia Heirloom varietals. You have probably heard the story of Kaldi and his goats, who “discovered” coffee many hundreds of years ago.
For plants in general, heirloom plants are traditional cultivars passed down through
generations, valued for their flavor, diversity, and historical significance. In Ethiopia, the word “heirloom” is often used to refer to varieties that are native to the country, many of which are still found in the wild today.
It is estimated that there are between 10,000 and 15,000 heirloom varieties in Ethiopia today, the majority of which have not been formally genetically identified.
That is why we love Ethiopian coffees, in other parts of the world,coffee varietals were introduced, in Ethiopia they evolved naturally.
This coffee was grown at very high elevations between 6800 and 7200 feet above sea level. Elevation is important here because elevation influences temperature. That matters because coffee development is deeply tied to temperature. Cooler growing
conditions can slow the maturation of the coffee cherry. Slower maturation can give the beans, which are really seeds, more time to develop density, sugars, acids, and the compounds that later become aroma and flavor during roasting.
What to Expect in Your Cup
Sipping this coffee is pure pleasure. It is smooth and clean throughout the cup and while enjoying it you may find notes of apricot, rose, and jasmine.
This coffee pairs well with Apricot Scone or Apricot Danish, Pork Tenderloin with Apricot Glaze, and Buttered Popcorn with a Drizzle of Honey! You might already have these in your kitchen!
Origin of the Quarter Q3 2026
Haiti Blue Red Honey
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About the People
This Red Honey lot comes from the mountains surrounding Thiotte, Haiti, one of the country’s most celebrated coffee-growing regions.
Coffee people often describe Thiotte as Haiti’s coffee heartland because the area is high, rugged, mountainous, and deeply tied to coffee farming.
Most Haitian coffee farmers are not growing coffee on big romantic plantations. They are smallholder farmers working steep terrain, managing aging trees, navigating difficult infrastructure, and carrying forward a coffee tradition that has been part of Haiti for generations.
That is part of what makes this coffee so meaningful. Haitian coffees are rare because the supply chain is hard, the farming conditions are challenging, and the farmers who continue producing quality coffee are preserving something truly special.
About This Coffee
This particular lot was processed under the care of Fedner, who learned honey-processing techniques from Eddy Ramirez of the Ramirez Estate in the Dominican Republic. You may remember our Dominican Republic Ramirez Red Honey coffee. This Haitian coffee carries some of that shared processing knowledge while still expressing the unique growing conditions of Thiotte.
Honey-processed coffees are dried with some of the sticky fruit layer, called mucilage, left on the bean. In a Red Honey process, a significant amount of that mucilage remains during drying, which can help create more fruit, honey, and cane sugar sweetness in the cup.
What to Expect in Your Cup
This coffee is clean, smooth, juicy, and layered. Look for notes of juicy citrus, cane sugar, honey, red fruit, and yes — even a little bell pepper. We know. Stay with us.
The bell pepper note is more noticeable in the dry fragrance and gives the cup a fresh, green, slightly savory structure. This coffee does not taste like vegetables. It simply has an interesting savory edge that balances the sweetness and makes you pay attention.
For the best experience, try it black first and let it cool a little as you drink it. The citrus gets brighter, the red fruit becomes more defined, and the honey-like sweetness lingers in the finish.
This is not a loud coffee. It is layered, clean, and expressive — a beautiful example of what Haitian specialty coffee can be when careful farming, high elevation, and thoughtful processing come together.
P.S. I snuck down into the roastery and ground some of this one for our secret stash.
It’s that good.