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. 

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Origin of the Month September 2025

Peru San Jose De Lourdes MCM G1

Meet the Farmers Who Made This Coffee Special!
The small-holder farmers behind this exceptional coffee are dedicated stewards of their land. Every farm practices sustainable agriculture, using natural fertilizers like manure and compost while employing conservation tillage to preserve soil health for
future generations. These farmers aren’t just growing coffee—they’re nurturing the land that will sustain their families and communities for decades to come.

Nestled in the San Jose De Lourdes district of Peru’s San Ignacio province, these farms stretch across elevations from 4,593 to 5,905 feet above sea level. That 1,300- foot elevation range creates diverse micro-climates, each contributing unique characteristics to the coffee. Adding to the sustainability story, the region uses a
hydroelectric micro-basin that provides renewable energy to parts of Peru and Ecuador.

What Does MCM Mean?
You might notice “MCM” in this coffee”s name—it stands for “machine cleaned mejorados.” Mejorados is Spanish for “improved” or “better,” and it perfectly describes what happens to these beans. After traditional washed processing (hand-picking, de-pulping, fermentation, and sun-drying), the beans get an extra machine
cleaning step that removes any remaining impurities, resulting in an even cleaner, more refined cup.

Why Washed Processing Works So Well
This traditional washed process really lets the terroir shine through. The careful fermentation and drying bring out the distinct characteristics of this high-altitude Peruvian region, creating the clean, smooth profile that makes this coffee so
approachable.

Peru’s Coffee Story
Peru is the world’s 5th largest coffee producer, a truly impressive feat. But Peru faces unique challenges. The 2024 harvest dropped nearly 10% to 3.9 million bags due to climate issues, leaf rust, and aging trees across the country’s 939,000 coffee
acres. To put this in perspective: here in Ohio—just one state in our country—we have over 10 million acres of farmland, which is about 10 times Peru’s entire coffee-growing area! And right here in Van Wert County alone, we have roughly 234,000 acres of farmland—that’s about a quarter of Peru’s total coffee acreage. It really
shows you just how concentrated and small-scale Peru’s coffee farming truly is, making each bag that much more special.

The Varietals Behind the Flavor
This lot blends three classic varietals: Caturra (a compact Bourbon mutation), Typica (one of arabica’s most genetically important varieties), and Catimor (bred for disease resistance and high yields). Together, they earned this coffee a solid cup score of
83.75.

What to Expect in Your Cup

You’ll discover a beautifully balanced coffee with a smooth body and pleasant acidity. Look for rich notes of dark chocolate and brown sugar, complemented by pecan and raisin sweetness, with subtle hints of fresh herbs and dried fruit rounding
out the experience.

Origin of the Quarter Q3 2025

Kenya AA Kaganda Factory

Let’s just get this out of the way first. This coffee earned a cup score of 87.25, qualifying it as an exceptional specialty coffee! Boy is it. In fact, as I’m writing this, I’m drinking my second cup of it today. Some coffees just grab you and force you to go beyond just drinking them. They are so good, you stop just mindlessly drinking them and start consciously experiencing them. We hope that you will experience this one with us. You are worth this exceptional coffee.

This coffee was grown in Murang’a County, in central Kenya, where the Kaganda Factory is located. This Kenyan County counts on agriculture for the economy and also for sustenance. The factory was founded in 1970 and is part of the 1,100 member Kaganda Farmer’s Cooperative Society. These are the coffees we love to bring to you; they support small communities and villages in remote areas of the world. These communities consist of families just eking out a living by producing great coffees for you to savor. The specific communities here are the villages of Gathiru, Gathaithi, Gathambara, Gatuongo, and Kagaa.

 Kenyan coffees are world famous for their bold, fruit-forward flavors and complex acidity that results in a cup you just have to experience. The farmers grew this coffee in red volcanic soil at elevations between 5,741 and 6,069 feet above sea level. When coffee is grown at these high elevations, the coffee cherries ripen slowly because the temperatures are cooler up there. The lot consists almost entirely of SL-28 and SL-34 varietals, with some Ruiri-11 included as well. The SL varietals are significant in coffee history. They were developed by Scott Agricultural Laboratories (hence, SL) specifically to resist drought and produce high yields of exceptional quality. The Ruiri-11 varietal is also significant. After a coffee berry disease (CBD) outbreak in 1968 that had devastating impacts, the Ruiri-11 was developed specifically for its resistance to CBD.

This coffee was washed processed, has a heavy body and complex acidity. The more discerning palates among us may detect a wonderful blend of Dark Chocolate, Caramel, Papaya, Green Apple, Black Tea flavor notes.