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
guatemala antigua finca filadelfia
It is a distinct pleasure to bring you April’s OOM. This Guatemalan coffee was grown in one of Guatemala’s most famous departments for coffee. The soil in Antigua is rich, as it is surrounded by three volcanoes and the climate is perfect for coffee growing. Humidity here is generally low, sunlight is perfect, and cool nights allow the coffee to mature more slowly.
For hundreds of years, Guatemalan coffee farmers have transformed Guatemala into the fantastic coffee origin it is today. Guatemalan green coffee beans are celebrated by roasters and coffee drinkers alike. With its wide array of growing regions, Guatemalan coffees always offer a diverse range of outstanding flavor profiles.
This coffee was grown at Finca Filadelfia, a 1000-acre estate farm, 600 of those acres are dedicated to coffee cultivation. In total, farmers there grow Bourbon, Caturra, Catui, Villa Sarchi, Obata, Pacamara, Geisha, Laurina, Castillo, and Tabi varietals of coffee tree. This OOM contains Bourbon, Caturra, and Catui beans that together provide a well-rounded, chocolaty, nutty flavor profile. Some of you may also catch notes of citrus that seem to refresh the palate between sips.
Origin of the Quarter
Ethiopia Yirgacheffe Chelbesa G2
Ethiopia is the birthplace of coffee. We’ve told you the story of the goat herder named Kaldi many times before. Kaldi lived and worked in what is today known as Yirgacheffe. It is believed that he observed his goats eating berries from a certain tree and that they became so energetic that they did not go to sleep that night.
Coffee grown worldwide can trace its heritage back centuries to the ancient coffee forests on the Ethiopian plateau. While coffee in other parts of the world was introduced, in Ethiopia it evolved
naturally. The Premium Origin of the Quarter was shade-grown in the vicinity of a village called Chelbesa; famous for producing high quality coffee beans. This coffee was processed at the Chelbesa
wet-mill, using the natural process.
The natural process ensures that only the ripest coffee cherries are harvested. The drying process is long, comparatively, and can take up to four weeks. The cherries are dried just as they are with the
body of the cherry completely intact. Workers turn the cherries regularly to allow for even drying by increasing airflow and prevent spoilage. Once the cherries are dried, workers remove the beans from
the cherries and prepare them for export.
This coffee provides an experience. The aroma is so wonderful that when you smell it, you may find yourself drifting off to some heavenly wonderland. From the first sip to the last, you are transported
to coffee paradise. There is so much flavor in this coffee that we had to keep it at a lighter roast to preserve the flavors and bring you the best cup possible. This, coffee people, may very well be the best cup you have ever had. The cup score for this coffee is 88.5. You may taste notes of cinnamon, clove, hibiscus, lemon, pear and wine.