Dried Fruit, Dark Chocolate, Cedarwood

Bener Meriah - Aceh District, Sumatra, Indonesia - Natural Process - Typica

This is a coffee from Aceh Province, Sumatra’s most famous & prolific specialty wet-hulled producing area. Naturals are next to impossible to do successfully in Aceh, where swirling, rich humidity is a defining feature of the mountainsides. (The climate is why the wet-hulled process, which is basically a drying shortcut, is the norm to begin with.) Very limited quantities can be made, however, in exactly the right microclimate.

The cherry from this tiny lot was picked at 1800 MASL - a truly astonishing elevation for an area where most of its coffee is picked much lower, typically between 1200-1400 MASL.

The result of the extra effort is a hugely sweet coffee, thick with fruit flavors but perfectly clean. There are endless tropical & stone fruit flavors to appreciate along with a buttery, chocolately creaminess free of any peat moss grit which Sumatra’s wet hulled coffee is synonymous. A true outlier in every way.

Strawberry, Lemon Peel, Rose, Raspberry Leaf

Banko Gotiti - Gotiti, Gedeb, Ethiopia - Grade 1

A really beautiful & delicate cup of coffee. While hot, jammier notes of strawberry & cooked fruits take center stage. While cooling, the delicacy of the cup begins to settle in. Sweeter note intensify in the cup, florals begin to show & the sweet essence of lemon peel create a bouquet of delicacies that work harmoniously together.

Papaya, Black Cherry, Pineapple, White WIne

Benti Nenka - Hambela, Guji, Ethiopia - Grade 1

Interestingly, the average coffee farmer in Ethiopia is well into their 60’s. Plots of land are typically around 1-3 hectacres - about the equivalent of a nice backyard. To make coffee production work, it is rare to see a single farmer lot (although it does exist!). Most lots, however, are composed of a specific region’s cooperative farmers - in this case, Benti Nenka refers to the washing station that cherries were delivered. Zooming out, this lot represents a particular point within the Guji Zone.

& this Guji is juicy, complex & fruity - everything you could possibly want in a coffee. Of the several lots we purchased from Ethiopia this year, this one stood out as a staff favorite. If you’re in the mood for a classic, consider this coffee from Benti Nenka Washing Station. Your taste buds will thank you.

Purple Grape, Green Apple, Blue Raspberry

Karatu District, Arusha, Tanzania - Gaia Estate (1650-1800MASL)

SL28 - Natural Process

Know Your Coffee: Neel & Kavita are a brother & sister farming duo located in Arusha Tanzania. Together, they own & operate a variety-specific coffee estate that is genetically verified. In fact, many people recognize SL28 as a Kenyan varietal created by Scott Labs - which it is. But, the genetics were originally taken from seeds in Tanzania, further developed in Kenya & now here have it back in Tanzania where it all began. This coffee is a fruit-bomb & will surely please any palate that appreciates old-school expressive natural-process coffees.

follow along their coffee adventures on instagram @edelweisscoffeeestate

Apricot, Peach, Nectarine, Jasmine

Karatu District, Arusha, Tanzania - Gaia Estate (1650-1800MASL)

Gesha - Natural Process

Know Your Coffee: Neel & Kavita are a brother & sister farming duo located in Arusha Tanzania. Together, they own & operate a variety-specific coffee estate that is genetically verified. In fact, this Gesha variety traces back to the world famous Finca Hartmann in Panama. This is a sparkling clean natural process with a short in-cherry fermentation before processing which gives it depth of flavor & structure for all of its delicate stone-fruited notes. The flavor profile is akin to a juicy ripe white peach on a summer day.

follow along their coffee adventures on instagram @edelweisscoffeeestate

Berry Jam, Grilled Peach, Baking Spices

Pedralva, Minas Gerais, Brazil - Sitio Santa Marta (1100-1380 MASL)

Arara (Yellow-cherry Variety) - Natural Process

Know Your Coffee: Single farmer lots from Brazil are rare, but they do exist. Here we have a yellow cherry variety called Arara (…and for the extra nerdy Obata hybrid x Catuai), a 300kg microlot from Minas Gerais produced by Marta Ribeiro Rodrigues. Brazilian coffees of this stature are difficult to come by with this one boasting deep notes of baking spices, grilled peaches & a lingering jammy berry sweetness.

Classic denim fade, black embroidered logo - subtle inner brand stitch.

Cream-colored bill, dark denim with white stitch - Going denim will help unlock your inner-cool. Add it to your drip collection.

Passionfruit, Raspberry, Orange, Melon

Oporapa, Huila, Colombia - Edinson Argote - Finca Quebraditas

Photo Cred: Drew Beeson

This natural process Sidra variety comes without adjunct - nor does it need any outside influence to intensify its already powerful identity. This juicy production is as sweet as it is complex - highlighted by a syrupy texture that allows your palate to soak up all of the dramatic fruit-forward expressions. This is a coffee that surely lets you know when it’s in the room - a tropical companion for your morning routine.

Edinson Argote is a friend of the Reprise Sourcing Team & this coffee arrives to us directly from Finca Quebraditas in Oporapa, Colombia.

Orange Blossom, Ginger, Toasted Coriander

Quindio, Colombia - Finca Campo Hermoso

Gesha Variety, Inoculated with Brewer’s Yeast - Carbonic Maceration + Honey Process (6 oz)

Photo Cred: Drew Beeson

The processing of this coffee is so complex that it could only be achieved by a master of fermentation who deeply understands the consequences of each step. Taking a page from winemaking, this carbonic macerated gesha was first inoculated with brewer’s yeast & finished as a honey process - but not before being sloshed around with its own cherry juices (mosto), effectively completing a rare triple anaerobic fermentation.

Toasted Coconut, Creme Brulee, Pineapple

Quimbaya, Colombia - Finca Sicilia

Co-fermented with Coconut & Mango

Photo Cred: Drew Beeson

This Caturra variety co-ferment is a collaboration effort between Pedro Nel Salazar & Edwin Norena. For those in search of a dramatic break from tradition - this multi-stage carbonic macerated coffee will leave you shell-shocked. For the mixologists in the room - this one is for you. Pair it with a variety of adjuncts or enjoy it flawlessly on its own.

Cinnamon Sugar, Vanilla Cream, Apricot

Alajuela, Costa Rica - Finca El Diamante (1100-1350MASL)

Caturra - Washed Process

Carlos Fernandez Morera is an experienced coffee farmer approaching his 70th season growing coffee in San Rafael de San Ramon where his family has lived since 1895. El Diamante is a smaller plot within his larger farm called Finca El Cerro. Many awards have crowned El Diamante including a top-5 finish in Cup of Excellence in 2017. The flavor profile is complex & scratches a particular itch for those in search of a stellar washed coffee. The notes are undeniably like cinnamon sugar, complex fruits like apricot compliment an array of other sugar browning notes like vanilla & gingerbread.

Vanilla Ice Cream, Maple, Fig & Jasmine

La Argentina, Huila, Colombia - La Terraza Estate (1950MASL)

Gesha - Fermented Honey Process

This is a fermented honey process from the famous husband & wife couple, Juliana Guevara & Wbeimar Lasso. We have multiple lots available from this farm but this Gesha is a favorite by a wide margin - this is the third vintage we have purchased & every year it somehow gets even more refined & tastier. We just can’t stay away.

Atypical to a traditional honey processed coffee - this lot was depulped & fermented in tanks for 48 hours. Upon completion, the mucilage was broken down but not entirely. This delicate layer is carefully preserved before being moved to the family’s solar dryers which requires a meticulous method to avoid any off-flavors. The total drying time is extremely slow & was completed after a 25 day period. This slow process allows complex flavors to develop within the coffee which creates a beautiful depth of flavor that works cohesively with the Gesha variety. Pairing this process with a high elevation (1950MASL) & the caring hands of Juliana Guevara & her husband, we hope that you thoroughly enjoy this coffee as much as these contributing factors would suggest (& as much as we do!).

Photo cred: Drew Beeson

Strawberries & Cream, Rosé, Gardenia

Oporapa, Huila, Colombia - Edinson Argote - Finca Quebraditas

It’s no surprise that Edinson Argote has quickly climbed to the top of our list of favorite producers. His zeal & love for the industry is expressed through coffee as an art form. Notably, every part of the process is meticulously executed to perfection. Ph, temperature, time & expertise are surely some factors of his success but most importantly the amount of trial & error executed behind his coffees are unmatched. It’s evident in the final cup that his coffees are designed to perfection.

This is a Strawberry co-ferment Caturra variety. It’s a carbonic maceration finished as what Edinson has coined “Advanced Washed” as a descriptor to set it apart from traditionally washed coffees. While the “washed” process might elude to a less fruit-forward profile as one would typically assume - the choice to execute this lot in this particular manner is intentional. Not only is this coffee a fruit-bomb but its depth transcends a singular strawberry-note. Textured, layered & complicated - this multi-dimensional expression of coffee processing is mouthwatering & straight up delicious. Even for the naysayers of co-fermented coffee, we found that this lot shines through multiple contexts, turns heads at the cupping table & has the finesse to be an everyday-drinker regardless of your favorite coffee snobs assumptions.

Edinson Argote is a friend of the Reprise sourcing team & this lot arrives to us directly from Finca Quebraditas in Oporapa, Colombia.

Photo Cred: Drew Beeson