This year, I'm doing something a little different: I'll be buying very small amounts of very special coffees, 20-50lbs, and selling them here as limited release coffees. I'll be rotating coffees through very quickly, I doubt most will last more than a week, so if something piques your interest, grab it quick! Since these are VERY limited amounts: in the off chance I run out of one Limited Release, you will be sent the next one up. Sold in 1lb increments.

New Kenya Peaberry Washed Ndiaini Factory!

This coffee comes from the Ndiaini Factory in Nyeri, a long-standing facility that was built in the 1970's. The factory is owned by Rumukia Farmer Cooperative Society, a well-known producer organizer in the region. These coffees are all grown by smallholders with .5-1 acre lots, hand-picked then hand-sorted at the factory, and meticulously washed in the standard Kenya style (and Kenya might have the most uniformly impeccable processing of any coffee-producing country). This lot is highly traceable, due to their method of logging outturns, or microlot deliveries. This lot is '16KE2004', meaning this coffee wax delivered in harvest week 16, to Rumukia Farmer Cooperative Society (code KE), and it's the 4th delivery that week. Cool!

Aperol Spritz with a citrus twist? I like the sound of that! This is like a classic Kenya on steroids: sweet and citrusy, with that classic savory note, but in this case refined and absolutely unique. High % cacao, marzipan, and fresh squeezed orange juice are there at first glace, but the more you sit with it, and the more it cools, the more surprises there are. That Aperol note is there, orange marmalade, Medjool date, and quiet florals, layered with unique savory-sweet notes of carrot cake, roasted butternut squash, and sweet heirloom tomato. *

* A note about 'savory' as a descriptor: I always hesitate to use these terms, because it sounds odd, and if you haven't experienced it, well, why would you want 'butternut squash' or 'tomato' with your coffee and blueberry muffin in the morning? The thing is it's absolutely amazing and a desirable flavor note, one of the things Kenya is renowned for. It's a must try, if you're not familiar!

New Colombia El Diviso Geisha Washed! Sold out!l

El Diviso is owned by the Lasso brothers, who took over the farm from their parents 20 years ago, and immediately decided to take a hard turn toward high-grade specialty coffee, concentrating on unique varietals like Chiroso, Sidra, Geisha, Pacamara, Pink Bourbon, and causing quite a stir in the coffee industry with amazing cup quality. Geisha is renowned for its flavor attributes, bringing the highest prices at auction (tens of thousands of dollars per pound for the best from some regions), so finding a Geisha from excellent growers like the Lasso brothers, at this price, is quite a steal. El Diviso Geisha won 1st place in the World Barista Championship in 2022. This coffee is depulped, anaerobically fermented for 60 hours until thermal shock locks everything in just right, then dried in temp controlled stainless steel containers at under 38C to protect the varietals delicate aromatics. 

Juicy, aromatic, and elegant, with fig and Turkish delight sweetness, cacao nibs, fruit loops, black currant, floral star jasmine and herbal sage, and grapefruit zest. This coffee is syrupy, with a long, flavorful finish. Excellent as pourover and espresso. 

New Madagascar Washed Soavinandriana! Sold Out!

Wait, what? Madagascar? When I saw this pop up, I immediately grabbed it, because it's the first Madagascar I've had the opportunity to buy, and it allegedly cups really well. 

Madagascar is an insanely biodiverse island, where 90% of the flora and fauna are endemic, including many coffee species. Given the ideal conditions, it should be a renowned source of excellent beans. However, Madagascar is plagued with violent cyclones, famine, and political instability, and coffee has not thrived there. Recently, the Madagascar Coffee Company has been making a strong effort, and great strides, in improving the infrastructure and growing practices, and this coffee is the result. The coffee is grown on tiny plots by individual farmers, who grow coffee interspersed with rice, maize, beans, cassava, and so on, then dry-fermented in bags overnight, depulped, fermented underwater for 24hrs, then washed and dried on raised beds, and sold for a much higher than average price, which is exactly the kind of thing I like to support. There was only a ridiculously small amount of this coffee that made its way out of the country, and it's a miracle I was able to grab a fraction of that. 

Caramel and agave sweetness are the basis here, with cinnamon graham cracker, juicy apricot and citrus fruit notes, herbal tea, nutmeg spice, and a hint of piquant lemongrass. Just so fun and easy to chug, good however you like to brew.