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 June 2025
West Java Blue Batavia
Coffee in West Java has deep roots going back to the early 1700s, before it was even called Java, when the first coffee seedlings arrived through trade with India. This is why coffee is sometimes referred to by the nickname Java. Back when it all began, Java was called Batavia, thus the name of this specific coffee. Java is legendary when it comes to coffee, as it was the first origin to widely cultivate coffee outside of Ethiopia and Arabia.
This lot grew on the outskirts of the Javan town of Bandung. This region of Java is called Preanger. The mountains here range in elevation from 3900 to 4600 feet above sea level. The soil is black and fertile and the climate temperate, making it ideal for growing great Arabic coffee. Javan coffee is famous for drawing high prices as an essential component of one of the world’s oldest coffee blends, Mocha Java, a blend of Mocha coffee from Yemen and Java coffee from Indonesia.
Various smallholder farmers (less than 5 acres) contributed to this lot that consists of both Typica and Ateng varietals. The Typica varietal was first introduced to Java by the Dutch, although an island wide bout of leaf rust devastated most of the original Typica plants in the 1800s. The Ateng varietal in this lot is interesting as it comes from the Timor Hybrid cross between Arabica and Robusta coffees.
Experience over three centuries of coffee history in our West Java Blue Batavia, grown by dedicated smallholder farmers in the fertile volcanic soils of Java’s Preanger mountains. This legendary coffee honors the region that made “Java” synonymous with coffee itself, delivering classic Indonesian character with bold notes of dark chocolate, cedar, and tobacco, complemented by subtle citrus undertones and a distinctive black tea finish. Semi-washed processing creates a clean, medium-bodied cup that’s unapologetically earthy and timelessly complex – this is authentic Indonesian coffee at its finest, offering a taste of the legendary beans that helped define coffee culture around the world.
Origin of the Quarter Q2 2025
Costa Rica Montano Micro-Mill Anaerobic
We are really excited about this coffee, as it is the first anaerobic processed coffee we have brought to you. What’s the big deal, you say? Let me explain.
Anaerobic processed coffees are unique in that they are fermented without oxygen present. Freshly harvested cherries are placed in air-tight tanks. The oxygen is purged from the tanks and the cherries are fermented for up to four days. With no oxygen being present, specific bacteria and yeast strains thrive. These have a profound impact on the coffee’s acidity and flavor profile.
Nitrogen and carbon dioxide are prominent during anaerobic fermentation and workers vent these gases as is necessary.
Often, the result of anaerobic fermentation is a very clear cup, with heightened flavor notes and a creamy body. It sounds easy, but temperature, pH, and duration must be closely monitored.
Metabolically speaking, a process called glycolysis occurs that facilitates the synthesis of energy from the glucose in the cherries. This process breaks down the body of the cherries (mucilage) over about 4 days, as opposed to one day for aerobically processed cherries. This longer breakdown gives the coffee more distinct flavors and lactic acids.
This coffee was processed at the Montano Micro-Mill, which was acquired and set up specifically for the purpose of experimentation with processing methods. It is run by a man named Juan Ramon, who is also a coffee farmer and has a stellar reputation for consistently producing outstanding coffees.
The Costa Rican coffee community is more advanced than any other in the coffee producing world. The farmers always produce high quality and innovative coffees. These two characteristics make it easy for Costa Rican coffees to demand premium prices. In essence, Costa Rica is built to support its coffee. The country has high socio-economic infrastructure programs like universal healthcare, high education levels, sophisticated agronomy and research, and well-regulated agricultural sustainability
programs, all of which add to the high value of Costa Rican coffees.
This lot was grown in the Tarrazú & Tres Ríos regions of Costa Rica at elevations between 3,937 and 5,741 feet above sea level by various smallholder farms. This lot consists of both the Caturra and
Catuai varietals. This is an exceptional coffee; lighter bodied with bright acidity, that earned a cup score of 86.5. If you pay close attention while sipping this coffee you may detect notes of Cinnamon, Blackberry, Brown Spice, Mango, Raspberry and Tea Rose.