Single-Origin Roasted Coffee Offering (Whole Bean Only)

Ethiopia Agaro - Duromina Co-Op (SOLD OUT)
This "phenomenal" wet process lot is from Duromina Cooperative in the Goma region of Agaro Woreda, with farm altitudes between 1900 to 2100 meters. Duromina is a sweet and fruited cup. The dry fragrance has peach, mango and some sweet citric notes. The cup shows multiple layers of fruit tones as well as sweet floral notes. The body is thick and a relatively muted brightness that also makes this batch of Duromnia a nice SO option.

Ethiopia Ennaria Limu

This fabulous
wet process lot is Coffee Shrub's selection from Limu area via
Ethiopia Commodity Exchange (ECX) system
This Limu has a profile highlighted by citrus notes from fragrance to cup, and filled out with juicy sweetness. The dry fragrance shows the essence of honey and notes of cinnamon. The remarkable cup is bright with floral tea scent in the taste. Some sweet fruit notes come out when cup cools. A typical superior washed Ethiopian cup for daily drink.

Ethiopia Ninety Plus Kemgin W2  (SOLD OUT new crop coming in Oct.)
The astonishing Kemgin is returned! Wet processed Ethiopia Heirloom varietal from boutique Ninety Plus Coffee. This year's new corp shows same superior cup quality compared to last year. Lemon, jasmine floral, light ginseng, subtle ginger, wild strawberry. (2012-13 corp: Coffee Review 96pts)


Ethiopia Ninety Plus Hachira N2  (2014-2015 new crop)
Dry processed Ethiopia Heirloom varietal from boutique Ninety Plus Coffee. Inspired by the Ninety Plus Aricha selections developed with S.A. Bagersh from 2006-2008, Hachira coffees are juicy and floral, commonly with concentrated blackberry fruits, sometimes with basil-like herbal notes. The mixed Heirloom beans were grown in Gedeo, Yirgacheffe region with Ninety Plus specialty N2 process (refined natural process). With light roasted profile, we cupped very complex layers of fruits, floral. This year's Hachira is so superior that we decided to carry it to replace the Nekisse that we order in the past couple of years.

Ethiopia Ninety Plus Nekisse "RED" N2 (Special Micro Lot)
$65/12oz or $35/6oz (SOLD OUT)
Originally named as “Nectar from Shakisso” in 2009, the Nekisse profile is defined by creamy mouthfeel and heavy berry jam favor, but layers of citrus and many tropical fruits can be present in some selections. Nekisse Red comes from a very limited selection of Nekisse with only the most ripe coffee cherry picked. It shows additional passion fruit and cocca butter in the cup than classic Nekisse. This is firstever Level 39 of Ninety Plus Ethiopia selection. It is a bit pricey but totally worthwhile!



Kenya Kingu AB (SOLD OUT)
This superb Kenya AB lot is from Embu region which is located on the Eastern slopes of ice peaked Mount Kenya. This region gets a nice meter plus of rain and has, surprise since it is on the slope of an old volcano, very nice red volcanic soil, which contributes to the cup in a nice fashion. This lot shows perfumed floral aromatics with berry, grape and caramel flavors, citric acidity and a mild aftertaste.


Rwanda Kivu Kibuye
Amazing corp from award winning Gitesi station in
Kibuye valley near Lake Kivu. This lot was built from several exceptional batches in the middle of harvest. Attractive aroma of floral, caramel butter, and honey scent. Light roast shows distinct mandarin orange and refined sweetness in the cup with complicated caramel flavor in the darker roast. Also suitable for SO in the Full City roast.


Guatemala Acatenango Gesha
One of our favorite and affordable Gesha came back! A superb and typical Gesha profile from Guatemala - floral scents, layers of fruit note, intense sweetness. The Dry fragrance is loaded with dried flowers and tropical fruits. The cup shows strong honey sweetness with intense floral notes when it cools down. Very balanced body and acidity. light-medium degree of roast is recommended.



Panama Ninety Plus
Gesha Estate - Perci "RED" N2 
This fantastic and amazing Gesha coffee was produced from Ninety Plus Gesha Estate in Volcan, Panama. The name Perci is derived in part from the word “perspective”, a single uni?ed awareness from sensory processes while a stimulus is present. Perci Red comes from a very limited selection of 90+ best Perci Estates with only the most ripe coffee cherry picked. This is a dry-processed or "natural" version of the Gesha, meaning the beans were dried inside the fruit rather than after the fruit has been removed. The dry aroma is extraordinary complex including sharp cherry, honey, peach, red grape, floral etc. The cup shows complex layers of fruits, floral and sweetness. This coffee should please everyone. Light roast only.

one 12oz valved bag

one 6oz valved bag

Panama Ninety Plus
Gesha Estate - Lotus SK H2 (Extremely Special Nano Lot) - SOLD OUT
125/12oz or $65/6oz
This fantastic and amazing Gesha coffee was produced from Ninety Plus Gesha Estate in Volcan, Panama. Lotus SK Taste Profile emulates the remarkable Lotus flower, an aquatic perennial that is sometimes mistaken for a water lilly. Lotus SK can seem "washed" even though it's dried in cherry. Solkiln technology reduces the influence of the humid conditions found in Panama and imposes a controlled environment with regulated temperature and moisture. The tastes are generally intensely floral and deeply citric. The dry aroma is extraordinary complex including  grapes, honey, floral etc. The cup shows complex layers of fruits, floral and sweetness. The finish comes with a remarkable and charming grape-like sweet flaovr aftertaste when cup cools. Light roast only.

Panama Ninety Plus Gesha Estate - Juliette H2 - SOLD OUT
This fantastic and amazing Gesha coffee was produced from Ninety Plus Gesha Estate in Volcan, Panama. In NPGE, there is a beautiful row of plants called Datura. In early evening, these bell flowers emit a compelling fragrance that only lasts an hour or so. The name Juliette was derived
from the bean's delicate, feminine taste profile focused NP gangs' minds on Datura flowers and on the iconic character from Shakespeare's tragedy Romeo and Juliet. This is a honey processed version of the Gesha. The dry aroma is extraordinary complex including orange peel, honey, cedar. The cup shows complex layers of fruits, floral and sweetness. This coffee should please everyone.


Costa Rica Yellow Honey San Marcos - Arracache
17/12oz (SOLD OUT)
This nice/clean yellow honey processed Red Catuai is produced from Arracache farm located in San Marcos de Tarrazu. The cup is sweet an
d full of fruit flavors. A very clean cup especially for honey-processed coffee.


Peru Organic Puno
$15/12oz (SOLD OUT)
light roast shows red apple-like acidity
, honey, sweetness, lemon tart in the cup. Smooth and flavor saturated mouthfeel. (Coffee Review: 92pts)


Bolivia Organic Buenavista
$15/12oz (SOLD OUT)
dark chocolate
, mild fruit flavor shown in the medium roast with long and complex aftertaste (coffee Review: 93pts)




Brazil Dry Process Fazenda Furnas
8/12oz (SOLD OUT)
Fazenda Furnas located in the Pedralva region of Carmo de Minas. The climate in the region is suitable for producing naturals (dry process). This lot from Fazenda Furnas has fruited notes combined with very complex and rounded sweetness in the cup. The dry fragrance is full with caramel, milk chocolate, and dry fruits. This bean works well from light-medium (for brew applications) to medium as SO espresso.



Java Sunda - Gunung Tilu
is our first time to carry coffee from Java! This coffee is a regional blend from the mountain peak ( peak is called "Gunung") of Tilu in West Java. This lot is wet process which leads to very clean cup. The fragrance is so sweet smelled as cane juice with sweet citric notes. The cup demonstrates lemony sweetness, citrus and brown sugar. The flavors emerge to black tea with lemon when cup cools. This bean is versatile for both light roast to SO.

Sumatra Lake Toba Peaberry (Coffee Review 94pt)
This is a peaberry preparation of the Lintong-area coffee in Sumatra, the island that is politically and geographically part of Indonesia. Lintong coffees are farmed by the Batak peoples that are the indigenous tribe that works the coffee in this area.This is atypical wet-hulled Sumatra coffee. The cup is so clean and sweet with muted earthy note. The cup is full of dried fruits, brown sugar, and herbs note with long and sweet aftertaste.