From time to time we’re tipped off about an opportunity to acquire some very special coffee that only exists in a very limited quantity. These coffees don’t last long on our website, so if you see something you want to try, it’s best to act quickly.
It’s also a good idea to come back often to check this section because the selections change as fast as they sell.
*Note: Reserve coffees will only be roasted on Mondays. Any orders containing a Reserve coffee will ship the Monday following the order date.
Malawi Misuku Hills - SOLD OUT
Burundi Bwayi - SOLD OUT
Congo Sopacdi FTO - SOLD OUT
Grower: Ricardo Valdivieso
Region: Apaneca, Ahuachapan, El Salvador
Altitude: 1620-1730 MASL
Proc. Method: Pulped natural (honey) and dried in the sun
Enjoy a velvety mouthfeel and flavors of tart blackberry, black cherry, and earthy spices as they compliment notes of sugarcane and honey in this unique coffee.Learn More
Mill Owner: Dejene Tadesse
Altitude: 1600-1800 MASL
Proc. Method: Coffee is depulped on a McKinnon disc-pulper, fermented for 18-30 hours depending on ambient temperature, and then cleaned in washing channels. Parchment is dried on raised beds for 9-14 days, protected with tarps from the heat of noonday sun and rain.
Varietals: Several different heirloom plants
With its rich, voluptous body and explosive flavors of deep cherry and raspberry, this coffee will explode in your mouth and leave a very pleasant aftertaste.
Grower: Adan Hernandez Amaya
Farm: El Esfuerzo
Region: Santa Elena, La Paz
Altitude: 1664 MASL
Proc. Method: Fully washed and sun dried
Flavor notes of brown sugar and cherry with medium body and a silky, buttery mouthfeel. Try it in a Chemex or v60!