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 July 2025
Columbia Huila Pitalito El Tiple Excelso
Did you know that over half a million families in Colombia are spending their lives with the dedication required to bring you great coffees? These families operate small farms across the country in Colombia’s 16 coffee-producing regions.
Did you know that Colombia is one of the few coffee- producing countries in the world that delivers two coffee harvests every year? This is why Colombian coffees are so revered by coffee community. Small family-run farms are committed to bringing the rest of the world great coffee and doing it through two harvests every year. The main crop is harvested between September and December, and the second (mitaca) crop is harvested from April-June. Colombia is the world’s third largest coffee producing country.
This coffee was grown in the Huila Department of Colombia, which is the second most populous municipality in the country. The climate is perfect with temperatures ranging from 64-70 degrees Fahrenheit except for the months of May, June, and July where the average temperatures drop to 54-57 degrees Fahrenheit. Various small family-owned farms contributed to this lot and they grew this coffee at elevations between 5,479 and 6,397 feet above sea level. Coffees from the Huila region are always high quality and are known for a distinctly delicate cup profile with bright acidity, sweetness and a fragrant aroma.
There are three varietals in this lot: Typica, Caturra, and Castillo. It has a delicate profile but retains a great medium body. It is a washed process coffee, which retains the unique Colombian coffee profile reflective of the region, the growing conditions, and the true character of the coffee itself. The more discerning palates among us may detect notes of milk chocolate, stone fruit, almond, and green apple. Thes notes make it a perfect choice for espresso and filter coffee.
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.