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 April 2026
Rwanda Peaberry – Muhari Washing Station
Meet the People Behind Your Cup
Coffee was introduced to Rwanda in 1893 by German missionaries. Over time, smallholder farmers built it into the country’s most important export—at one point accounting for nearly 70% of total export revenue.
Rwanda has also experienced profound hardship. In 1994, the country endured a genocide that took the lives of more than 500,000 people in roughly 100 days. It remains one of the most devastating events in modern history.
In the years that followed, recovery efforts—supported in part by organizations like USAID—helped rebuild the country’s coffee sector. Today, smallholder farmers have restored Rwanda’s place as one of the world’s most respected coffee origins.
This lot comes from farmers in Rwanda’s Western Province, near the shores of Lake Kivu, and processed at the Muhari Washing Station. The station has been under its current ownership for the past six years, with a strong focus on quality from the very beginning—starting with greenhouse nurseries and continuing through careful cultivation and processing.
The operations manager is named Twayigize, who oversees organization, quality control, and efficiency at the washing station.
About This Coffee
This is a Peaberry lot, a natural anomaly where only one seed develops inside the coffee cherry instead of two. It’s uncommon (roughly 1 in 9 cherries), and when it happens, that single bean develops differently, often leading to a more concentrated and expressive cup.
We’ve brought you Peaberries before, and they tend to stand out. This one does too.
The coffee is a Bourbon varietal grown at elevations between 5,900 and 7,200 feet. The altitude slows development, contributing to the clarity, brightness, and overall structure in the cup.
What to Expect in Your Cup
This is a clean, structured coffee with a lighter body and layered complexity. You’ll find notes of Black Tea, Tangerine and Honey. The sweetness carries through the entire cup, balanced by a gentle citrus brightness and a smooth, composed finish.
It doesn’t overwhelm—it just keeps you coming back for another sip.
If you’ve enjoyed our Peaberries before, this is one you don’t skip.
Origin of the Quarter Q1 2026
Mexico Finca Fatima Natural
First things first – this coffee earned a cup score of 88.5, making it one of 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.
The 49-acre farm in Coatepec, Veracruz, is in 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.