“Let us not grow weary of doing good, for at the proper time we will reap a harvest.” — Galatians 6:9
Each month, we carefully select a new and exclusive micro-lot of coffee sourced from the world's best coffee-growing regions, expertly roasted, and delivered straight to your door. On this page, you'll find information about our current offering. You can also browse through our past offerings to see the coffee varieties that we've featured. Whether you're a seasoned coffee connoisseur or just starting to explore the world of specialty coffee, our Coffee-of-the-Month subscription is the perfect way to experience the very best that the world of coffee has to offer. Subscribe today and join us on a journey of discovery through the world's finest micro-lot coffees!
June's Coffee of the Month comes from one of the most remarkable farms in Central America — Finca Amistad, perched in the southern Costa Rican highlands of Coto Brus. It's a medium roast that opens with sweet berry brightness and finishes like a chocolate brownie pulled straight from the oven.
Origin: Costa Rica
Region: Coto Brus, Puntarenas
Producer: Roberto Montero — Finca Amistad
Varietals: Caturra, Catuai
Altitude: 1,200–1,500 masl
Soil: Volcanic loam
Process: Fully Washed, Sun Dried
Certification: Organic (the farm is also Smithsonian Bird Friendly certified)
Roast Level: Medium
Cupping Notes: Sweet berry, light citrus, herbal, creamy texture, chocolate brownie finish
Why this Finca Amistad? Roberto Montero is a third-generation farmer who has dedicated nearly all of his family's land to rainforest preservation — 6,000 of the original 10,000 hectares were given back to the government to safeguard La Amistad International Park, the largest natural reserve in Central America. Of the 4,000 hectares that remain, only 300 are planted in organic coffee; the rest stays forested and protected. Roberto employs more than 100 full-time neighbors and provides housing, medical care, and school supplies to the indigenous Panamanian families who travel to pick during harvest. The volcanic loam soil and high-altitude sun give this Caturra and Catuai its layered sweetness and smooth, creamy body.
Available as a one-time purchase or through our Coffee of the Month subscription. Shop Costa Rica Finca Amistad Coffee of the Month.
Our May Coffee of the Month travels to Caranaví, in the Yungas of Bolivia, where 33 small family farms grow coffee together as Cooperativa Agrícola Cafetalera San Juan. Fully washed, sun-dried, and roasted medium — expect a polished cup with cocoa, caramel, and lifted fruit notes.
Origin: Bolivia
Region: Caranavi, La Paz
Coop/Producer: 33 farms organized around Cooperativa Agrícola Cafetalera San Juan
Varietals: Typica, Caturra, Catuaí
Altitude: 1500 masl
Soil: Clay loam
Process: Fully Washed and Sun Dried
Roast Level: Medium
Cupping Notes: Cocoa, hints of caramel with fruity undertones; smooth and creamy with bright acidity
Why this Bolivia? Caranaví's clay-loam soil and high elevation give this coffee its body and clarity, but the real differentiator is the co-op itself. Master cupper Felix Chambi Garcia rebuilt San Juan's quality program from the ground up, running every parchment lot through his lab in Alto Cochabamba — sub-spec coffee stays in country, and only the best gets exported. You're tasting the result of that discipline.
Available as a one-time purchase or through our Coffee of the Month subscription. Shop Bolivia Caranavi Coffee of the Month
This month we're heading to the volcanic hillsides of Rwanda's Jarama region, where over 500 smallholder farmers in the Cyiya community grow exceptional Red Bourbon at 1800 meters. The Kivubelt group's commitment to paying 50% above market rates means every cup carries real impact — sweet, fruit-forward, and fully washed for a clean finish that lets the terroir shine.
Origin: Rwanda
Region: Jarama
Coop/Producer: Kivubelt (Cyiya community, 500+ farmers)
Varietals: Red Bourbon
Altitude: 1800 meters
Soil: Volcanic loam
Process: Fully Washed
Roast Level: Medium
Cupping Notes: Sweet, fruit notes
Score: 85
Volcanic loam and 1800-meter elevation near Nyungwe Forest create the conditions for something special. The Kivubelt group's investment in their community — paying well above market — means the farmers growing this coffee have the resources to be meticulous. What reaches your cup is the result of altitude, rich soil, and people who care deeply about what they produce.
Available as a one-time purchase or through our Coffee of the Month subscription. Shop Rwanda Jarama Coffee of the Month
Our March Coffee of the Month comes from Peru’s high-altitude growing regions — a fully washed, sun-dried lot offering a lively, sweet cup with layered complexity and balanced acidity.
Origin: Peru
Coop: CECANOR
Varietals: Tipica, Catimor, Bourbon, Gran Colombia, Villa Sarchi
Altitude: 1,000–2,500 MASL
Process: Fully washed; sun dried
Roast Level: Medium
Cupping Notes: Dark chocolate, bright citrus, maple syrup; medium body with balanced acidity
What is Fully Washed Processing?
Fully washed processing removes the fruit from the cherries before drying, emphasizing clarity, brightness, and sweetness. This method allows the coffee’s natural acidity and terroir-driven character to stand out cleanly in the cup.
Why This Peru?
High elevation and careful drying practices produce dense beans with layered sweetness and vibrant citrus character. This lot delivers a clean, balanced profile that’s both comforting and expressive. Each purchase supports our mission — 15% of every sale is donated to pro-life organizations.
Available as a one-time purchase or through our Coffee of the Month subscription.
Shop Peru Coffee of the Month
Discover the sweetness of honey processing with our El Salvador Honey Process, featured as North Arrow’s February Coffee of the Month. Grown in the volcanic highlands of Apaneca, this carefully crafted lot offers a lively cup with notes of lemonade, praline, and a smooth, balanced finish.
Origin: Apaneca, Ahuachapán, El Salvador
Producer: Jose Antonio Salaverria (JASAL)
Varietals: Bourbon, Pacamara, Sarchimor, Pacas, Catuai, Caturra
Altitude: 1,450–1,780 MASL
Soil: Volcanic loam
Process: Pulped Natural (Honey Process)
Roast Level: Medium
Cupping Notes: Lemonade, praline, sweet, balanced
Certification: Conventional
What is Honey Processing?
Honey processing occurs when coffee cherries are pulped but not fully washed, leaving some of the fruit’s natural sugars on the beans as they dry. This method enhances sweetness and body while preserving the clarity of a washed coffee.
Why El Salvador Honey Process?
The Apaneca region’s high elevation and volcanic soils produce dense, flavorful coffee. Combined with JASAL’s meticulous drying practices, this honey-processed lot delivers bright citrus character and caramel-like sweetness in a clean, balanced cup. Each purchase supports our mission—15% of every sale is donated to pro-life organizations.
Available as a one-time purchase or through our Coffee of the Month subscription.
Shop El Salvador Honey Process
Start the year with a beautifully balanced Guatemalan coffee from the highlands of Huehuetenango, featured as North Arrow’s January Coffee of the Month. This direct-trade lot offers delicate acidity with notes of apricot, clementine, and milk chocolate, finishing with a light body, juicy mouthfeel, and a soft floral aftertaste.
Origin: Chimiche, San Pedro Necta, Huehuetenango, Guatemala
Producer: Jorge Méndez & family
Varietals: Bourbon, Caturra
Altitude: 1,500–1,900 MASL
Process: Fully washed; 28-hour fermentation; patio-dried for 10 days
Roast Level: Medium
Cupping Notes: Delicate acidity, apricot, clementine, milk chocolate; light-bodied with juicy mouthfeel and floral aftertaste
What is Washed Processing?
In the washed process, coffee cherries are depulped and fermented to remove the fruit before drying. This method highlights the bean’s natural character, producing a cleaner cup with brighter acidity and refined flavor clarity.
Why This Guatemala?
Grown at high elevation in the mountains of Huehuetenango, this coffee develops dense beans and layered sweetness. Farmer Jorge Méndez’s story—from a child picker dreaming of owning a single coffee plant to restoring the very farm where he once worked—adds a legacy of perseverance behind every cup. Each purchase supports our mission, with 15% of every sale donated to pro-life organizations.
Available as a one-time purchase or through our Coffee of the Month subscription.
Shop Guatemala Coffee of the Month
Experience the vibrant flavors of Kenya with our December Coffee of the Month! This direct trade microlot from Kariru Farm in Kirinyaga County is a celebration of quality and tradition. Grown on the slopes of Mt. Kenya, this AA-grade coffee brings you notes of dark chocolate, grapefruit, and red and green grapes. Hand-sorted, washed, and sun-dried on raised beds, every cup reflects the care and dedication of the Baragwi Farmers Co-operative Society.
Experience the innovation of anaerobic processing with our Tanzania Anaerobic from Gaia Farm, featured as North Arrow’s November Coffee of the Month. Grown on the rim of the Ngorongoro Crater, this coffee showcases the perfect marriage of altitude, volcanic soil, and meticulous fermentation control—resulting in a bright yet silky cup with notes of dried orange, guava, and caramelized chocolate.
Origin: Gaia Farm, Karatu District, Arusha
(Ngorongoro rim)
Varietal: Kent
Altitude: 1,650–1,800 MASL
Soil: Volcanic loam
Process: Anaerobic cherry fermentation; depulped; dried on raised beds
Roast Level: Medium
Cupping Notes: Dried orange, guava, caramel, chocolate; hint of nutmeg
Certification: Rainforest Alliance (farm level)
Producer: Neel & Kavita Vohora
What is Anaerobic Fermentation?
Anaerobic fermentation occurs when freshly harvested coffee cherries are sealed in oxygen-free tanks during processing. This controlled environment allows specific microorganisms to thrive, enhancing fruity complexity while maintaining remarkable balance and cleanliness in the cup.
Why Tanzania Anaerobic?
The Ngorongoro region’s high elevation and rich volcanic soil create ideal growing conditions for dense, flavorful coffee. Combined with Gaia Farm’s precision in micro-lot management and anaerobic experimentation, this lot delivers tropical vibrancy and a creamy mouthfeel that coffee enthusiasts will love. Each purchase supports our mission to protect life—15% of every sale is donated to pro-life organizations.
Experience the art of fermentation with our Panama Boquete Ferment, featured as North Arrow’s October Coffee of the Month. Sourced from Finca Isabel in Boquete, Panama, this washed coffee undergoes a meticulous fermentation process that unlocks vibrant flavors and exceptional clarity.
What is Coffee Fermentation?
Fermentation is a natural step after harvest, where carefully selected coffee cherries are depulped and fermented before washing. This process develops the coffee’s unique flavor profile—highlighting juicy fruit notes and a clean finish.
Why Panama Boquete Ferment?
Boquete’s volcanic soil and expert processing create a cup that’s both lively and smooth. Each purchase supports our mission, with 15% of every sale donated to pro-life organizations.
Available as a one-time purchase or through our Coffee of the Month subscription.
Origin: Kayanza Province, Burundi
Region: Kayanza
Producers: Approximately 400 smallholders organized around the Incuti producer group (via JNP Coffee Dushime program)
Elevation: 1,900 MASL
Variety: Local Bourbon cultivars
Process: Fully washed; sun-dried
Roast: Medium/Light
Tasting Notes: Dried fig; bright lemon; smooth sweet caramel finish
Certification: Conventional
About: JNP Coffee’s founder, Jeanine Niyonzima-Aroian, leads impactful programs in Burundi focused on women’s empowerment and quality premiums. The Incuti lot is supported by the Dushime program, providing quality consulting, lot selection, marketing, and end-of-year premiums. Processing is meticulous with density sorting, fermentation, washing channel grading, and staged drying pyramids, yielding a juicy, lime-like profile typical of high-elevation Kayanza.
Country: Rwanda
Region: Gatagara Village – Gakenke District
Grower: 836 Farmers organized around Ruli Coffee Washing Station (Dukunde Kawa Cooperative)
Altitude: 1800–2100 MASL
Variety: Local Bourbon Cultivars
Soil: Volcanic Loam
Process: Fully washed and dried on raised beds
Roast Level: Medium
Tasting Notes: Papaya, passion fruit, apricot, lemon, and caramel. Bright, complex, and well balanced.
Certifications: Rainforest Alliance
About: Dukunde Kawa is a respected cooperative in Rwanda’s Northern Province known for producing vibrant and fruit-forward coffees with remarkable clarity. Since 2000, they’ve grown from a single wet mill into an award-winning organization with over 2,000 farmer members and four washing stations. Ruli, established in 2004, is their largest and highest-elevation site at 2100 MASL—serving more than 800 local producers. The unique climate and altitude stretch the harvest into October, allowing cherries to mature slowly. Processing here includes rigorous cherry sorting, dry fermentation, extended soaking, hand grading by density, and meticulous drying on raised beds for 14–21 days. The result is a truly exceptional cup with standout complexity.
Origin: Indonesia
Region: North Tana Toraja
Coop: Koperasi Puspeta Luwu
Score: (Not specified)
Roast Level: Medium Dark (just into 2nd crack)
Cupping: Full-bodied, low acid, baker’s chocolate, nutty, smooth finish
Altitude: 1100–2000 MASL
Soil: Volcanic Loam
Processing: Wet-hulled and sun-dried
Grade: (Not specified)
Certification: Conventional
Varietal: Local Heirloom
About:Our July Coffee of the Month comes from the misty highlands of North Tana Toraja, where smallholder farmers cultivate coffee on less than three acres of land. These farmers hand-sort and depulp cherries before sending them to the Koperasi Puspeta Luwu, a cooperative that handles the unique wet-hulling (Giling Basah) process. This method—distinct to Indonesia—produces a cup with bold flavor, low acidity, and an unmistakably smooth, chocolaty finish.
Koperasi Puspeta Luwu has worked for nearly 40 years to improve infrastructure, quality, and traceability. Their efforts have helped bring high-elevation, traditionally grown Indonesian coffee to international markets—ensuring better earnings and sustainability for the farmers they support.
Origin: Nicaragua
Region: Peñas Blancas, Matagalpa
Farm: Finca La Flor
Grower: Haroldo Altamirano
Varietal: Catimor
Altitude: 1200 MASL
Soil: Not specified
Processing: Fully Washed
Grade: SHG
Score: 84.0
Certification: Not specified
Roast Level: Medium
Cupping: Fragrance and aroma of maple syrup, flavors of brown sugar, dark chocolate, almond, cocoa butter, and orange. Medium citrus acidity, milky mouthfeel, and a nutty aftertaste.
About:
Finca La Flor, established in 1987, is located on the slopes of the Peñas Blancas mountains near La Dalia, in the Matagalpa region of Nicaragua. The 14-hectare farm is operated by Don Haroldo Altamirano and primarily grows Marsellesa and Catimor varieties.
This lot is fully washed, with ripe cherries hand-picked and processed with great care. The farm also offers cascara, the dried husk of the coffee cherry, for tea production.
Finca La Flor is committed to its workers and the broader community. The Altamirano family is currently developing a health clinic for farm employees and their families. In the wake of the devastation caused by Hurricanes Eta and Iota in 2020, they received aid from Southern California LatinX leaders. We’re proud to support this meaningful work and bring you this exceptional coffee.
Origin: Costa Rica
Region: San Rafael de San Ramón, Alajuela
Grower: Julia Vega Rodríguez, Olman Cruz Vega, Ricardo Chávez Garita, and Juan Bautista Mejia Rojas
Altitude: 1100 MASL
Soil: Volcanic Loam
Varietals: Catuai, Caturra
Process: Fully washed and dried in the sun with mechanical dryer assistance
Roast Level: Medium
Cupping Notes: Apple, orange, peach, chamomile, and hints of chocolate
About: This beautifully balanced Costa Rican coffee comes from the expert growers of San Rafael de San Ramón and is processed through Café de Altura de San Ramon’s state-of-the-art wet mill. After floating, depulping, demucilaging, and precision drying, the coffee is rested for at least a month before export. The result is a bright, clean cup with fruity sweetness and delicate floral notes. Every step of the process uses sustainable methods, allowing the farmers to focus on responsible farm management and outstanding coffee quality.
Origin: Peru
Region: Cajamarca
Farm: APROCASSI (Asociación de Productores Cafetaleros Solidarios de San Ignacio)
Altitude: 1200–2000 M
Varietals: Typica, Caturra, Bourbon
Processing: Fully Washed and Sun Dried
Roast Level: Medium
Cupping Notes: Medium acidity, medium body, with notes of lemon, lime, milk chocolate, and stone fruit. A very smooth, well-balanced cup.
About: APROCASSI is a highly respected coffee cooperative in northern Peru’s Cajamarca region. Known for its commitment to organic and sustainable farming practices, APROCASSI supports its farmers through education, community development, and environmentally responsible techniques such as shade-grown coffee and organic fertilizers. This particular lot not only delivers exceptional flavor but also tested negative for over 500 harmful compounds—including heavy metals, mycotoxins, and glyphosate—making it one of the cleanest coffees we've ever offered.
Origin: Ethiopia
Region: Idido municipality, Yirgacheffe district, Gedeo Zone, Southern Nations, Nationalities, and Peoples’ Region
Grower: Alamayehu Gosaye
Elevation: 2200-2400 MASL
Soil: Vertisol
Variety: Wolisho, Dega (local landraces), 74112, 74110
Process: Full Natural, Dried on Raised Beds
Roast Level: Medium/Light – right at 1st crack
Cupping Notes: Lemon, blueberry, strawberry, floral, chocolate, creamy
About: Idido, located in the heart of Yirgacheffe, is one of Ethiopia’s most renowned coffee-producing communities. This region is famous for its intricate and vibrant arabica coffees, offering a seductively sweet and punchy natural process profile. For this lot, cherries are sourced from hundreds of farmers and processed at the Mesele Haile-managed station. Cherries undergo careful hand sorting, density floating, and slow sun-drying on raised beds, with meticulous turning to ensure even drying. The result is a bright, fruit-forward cup with floral complexity that showcases why Yirgacheffe remains a global coffee benchmark.
Origin: El Salvador
Region: Quezaltepeque, La Libertad Department
Grower: The Belismelis-Alvarez Family | Finca La Esperanza
Elevation: 1000 - 1450 MASL
Soil: Volcanic Loam
Variety: Bourbon, Catimor hybrids
Process: Natural
Roast Level: Medium
Cupping Notes: Cherry juice, raspberry, chocolate
About: The Belismelis-Alvarez family, now in its sixth generation of coffee farm management, oversees 15 estates totaling nearly 900 hectares. Coffee production has been their passion since the late 1800s, contributing to El Salvador’s coffee boom. This naturally processed coffee is sun-dried at the San Miguel mill, where each lot is carefully cupped and profiled. The result? A bright, sweet cup with a berry-forward profile and smooth chocolate undertones. The family’s commitment to quality, sustainability, and worker welfare makes this an exceptional selection.
Origin: Uganda
Region: Rwenzori Mountains, Kasese District
Farm: Busongora North Coffee Farmers Cooperative
Elevation: 1500-2000 MASL
Variety: SL28 & SL14
Process: Natural
Roast Level: Medium
Cupping Notes: Fruity and sweet with notes of blueberry and stone fruit
About: This direct trade microlot is sourced from the Busongora North Coffee Farmers Cooperative, consisting of 500 farming families, two-thirds of whom are women. Coffee is dried, wet milled, and cupped in Kasese to ensure quality before export. Farmers benefit from fair pricing, sustainable agricultural training, and access to tools for self-sustainability, aiming to break generational poverty.
Origin: Guatemala
Region: Huehuetenango
Farm: 400 family-owned farms in Huehuetenango
Altitude: 1800-2000 M
Variety: Bourbon, Catuai, Caturra
Soil: Clay Mineral
Process: Fully Washed, Sun Dried, and Whiskey Barrel Aged
Certification: Conventional
Roast Level: Medium
Cupping Notes: Medium body and bright acidity. Notes of brown sugar, fruity undertones of cocoa, oak, and a hint of bourbon.
About: This exceptional single-origin coffee comes with a twist: it’s aged in bourbon whiskey barrels. During a 30-day aging process, the green coffee beans absorb subtle notes of charred oak and whiskey (without any alcohol). Once roasted to a smooth medium profile, this coffee delivers a balanced, unforgettable flavor experience. A perfect gift for coffee lovers, this unique offering combines craftsmanship and innovation to create something truly special.
Origin: Guatemala
Region: Huehuetenango
Farm: 400 family-owned farms in Huehuetenango
Altitude: 1800-2000 M
Variety: Bourbon, Catuai, Caturra
Soil: Clay Mineral
Process: Fully Washed and Sun Dried
Certification: Conventional
Roast Level: Medium
Cupping Notes: Medium body and bright acidity, with notes of brown sugar, toffee, vanilla, milk chocolate, and a hint of citrus. A very well-balanced cup.
This exceptional lot is sourced from 400 family-owned farms in Huehuetenango, Guatemala. Each family typically farms on 2 acres, intercropping with corn and beans for subsistence. The farmers partner with Unitrade Coffee for processing at a centralized wet mill, which improves quality and market access. Through its CoffeeCare program, Unitrade supports local communities by promoting education, nutrition, and health for the producers' families, ensuring a brighter future for the next generation of coffee growers.
Origin: Colombia
Region: Mesa de Los Santos, Santander
Roast Level: Medium (just into 1st crack to enhance caramel sweetness without losing fruit tones)
Cupping: Cherry juice, lemon, caramel, herbal, sweet
Altitude: 1600 meters
Soil: Clay Mineral
Processing: Fully Washed and Sun Dried
Varietal: Bourbon
About: Sourced from the La Mesa de Los Santos estate, founded in 1840 and managed by Oswaldo Acevedo, this coffee reflects a heritage of quality and fairness. Workers benefit from above-minimum wages, healthcare, education, and pension programs, making it both delicious and ethically produced.
Roast Level: Medium Dark - right at 2nd crack
Origin: Chikmagalur, Karnataka, India
Variety: Arabica – Selection 795, Selection 9, Catuai, and Cauvery
Grower: Family-owned farms in Chikmagalur
Altitude: 1067 – 1280 masl
Processing Method: Monsooned
Cupping Notes: Notes of baker's chocolate, with a mild, creamy finish. Mellow flavor and smooth mouthfeel.
About the Monsooning Process: The monsooning of coffee, a method unique to India, was developed from a historical accident. Originally, coffee beans transported by sea absorbed moisture, swelled, and changed in color due to exposure to the sea air and humidity. Recognized for its smooth and mellow flavor, this quality became sought after. Today, this process is replicated in warehouses where the beans are exposed to moist, warm air over several months to achieve the same transformative effect.
This exceptional coffee offers a unique experience that harks back to a significant historical trading phenomenon, now carefully reproduced to deliver a singular taste profile to coffee enthusiasts worldwide.
Origin: El Salvador
Region: Chalchuapa, Santa Ana
Coop: Cuzcachapa de RL
Score: 84
Roast Level: Medium
Cupping Notes: Well-balanced, chocolate, brown spice, and roasted almonds
Altitude: 1400 M
Processing: Fully Washed and Sun Dried
Varietal: Bourbon & Pacamara
Founded in 1966, Cooperative Cuzcachapa began with 56 small coffee farms and has grown to over 1400 member producers. It is frequently featured in the Cup of Excellence for its exceptional coffee. The cooperative is committed to environmental sustainability, using recycled water for floating cherries and minimal water during washing. All processing is centralized in one location, enhancing both efficiency and quality. This cooperative is a leader in sustainable coffee production in El Salvador and is known for its careful attention to environmental impact and quality control.
For July's Coffee of the Month, we are delighted to present a remarkable selection from Yirgacheffe, Ethiopia, processed by Adulina PLC—a company known for its commitment to premium coffee and social responsibility. Here's a detailed description of this offering:
Region: Yirgacheffe
Roast: Medium Light
Process: Fully Washed and Dried on Raised Beds
Varietal: Ethiopian Heirloom
Altitude: 1200-2250 M
Cupping Notes: Medium Acidity and Body, Floral, Brown Spice, Mild Raspberry
About Adulina PLC: Founded by Mahabub Awel, Adulina PLC has made significant contributions to the Ethiopian coffee scene, drawing on Mahabub's experience at Mullege under the guidance of his father, Mustafa Awel. The company's modern facilities and specialized processing methods ensure the delivery of exceptional arabica beans. Beyond quality, Adulina is committed to community enhancement, as seen in their infrastructure projects in Areka and sustainable water initiatives in Kochere Yirgacheffe.
Region: Santa Clara, Renacimiento, Chiriqui, Panama
Grower: Finca Santa Teresa
Altitude: 1400-1600 MASL
Soil: Volcanic Loam
Certifications: Conventional
Process: Fully Washed and dried in the sun
Variety: Catuai, Caturra
Roast Level: Medium
Cupping Notes: White Grape Juice, Citrus, Chocolate
About: June’s coffee comes from the prestigious Finca Santa Teresa, a farm renowned for its meticulous cultivation practices across 240 acres divided into 20 distinct plots. Each plot boasts its own unique landscape and micro-climate, significantly influencing the maturation and quality of the coffee beans. The farm employs a mindful and environmentally balanced approach, complemented by an experienced team and onsite infrastructure to ensure precision during the harvest. This particular lot of Caturra/Catuai undergoes a rigorous process where ripe cherries are floated to remove less dense and damaged seeds, then depulped, fermented, washed, and placed on raised beds. The beans are turned regularly over 8 to 12 days to ensure even drying and moisture consistency. This careful attention to detail results in a coffee profile that is clean, bright, and delicate, featuring tantalizing notes of white grape juice, citrus, and chocolate.
For May's Coffee of the Month, we are delighted to feature an exceptional offering from Ngozi Province, Burundi, known for its unique coffee-growing conditions and processes. Here’s a detailed overview:
Region: Ngozi Province, Burundi
Grower: Smallholder farmers around the Bahire coffee washing station
Altitude: 1800 MASL
Soil: Volcanic Loam
Certifications: Conventional
Process: Fully Washed
Variety: Bourbon
Roast Level: Medium
Cupping Notes: Brown sugar, nougat, milk chocolate, bright and sweet.
May's Coffee of the Month originates from the verdant hills of Ngozi Province in Burundi, a region celebrated for its rich volcanic soils and optimal coffee-growing altitudes. The smallholder farmers around the Bahire coffee washing station employ a detailed washing process that begins with floating the cherries for density and visible defects. This is followed by depulping, underwater fermentation, and careful sorting by density in washing channels. The coffee is then shade-dried and subsequently dried in the open air, with unique pyramid piling to ensure even drying. This meticulous process results in a coffee profile that is exceptionally clean, bright, and delicate, embodying notes of brown sugar, nougat, and milk chocolate with a pleasantly bright and sweet finish.
For April's Coffee of the Month, we're excited to introduce an exquisite selection from Kenya's Kirinyaga region, renowned for its unique coffee varieties and rich coffee heritage. Here's a glimpse into the story and details that make this offering truly special:
Region: Kirinyaga
Grower: Small Farms in the Baragwi Coop.
Variety: SL 28, SL 34, Ruiru 11, Batian
Altitude: 1600-1800 MASL
Soil: Volcanic Loam
Process: Fully Washed and Dried on Raised Beds
Grade: PB
Roast Level: Medium Light
Notes: Berry, Cranberry, Ginger, Cinnamon. Bright Acidity and Nice Balance.
About: Nestled on the slopes of Mount Kenya, Kirinyaga County is a beacon for coffee enthusiasts, offering fertile volcanic soils and a high elevation that contribute to the coffee's distinct flavor profile. With a history of coffee cultivation dating back to the early 20th century, Kirinyaga has emerged as a producer of some of the world's finest coffees, thanks in part to the smallholder farmers of the Baragwi Cooperative. These farmers, deeply committed to quality, cultivate their coffee under shade trees and utilize a meticulous wet processing method. The result is a coffee with bright acidity and a complex flavor profile, including notes of berry, cranberry, ginger, and cinnamon. April's selection, a prime example of the expertise involved in Kenyan coffee production, celebrates the hard work and dedication of these farmers, offering a taste that is as rich and vibrant as the land from which it comes.
For March's "Coffee of the Month," we're featuring a captivating selection from Loja Province, Ecuador. This region, recognized as Ecuador’s premier coffee-growing area, has gained international acclaim for its high-quality Arabica beans. Our March offering comes from Finca Cruz Loma, managed by Galo and Maria Alexandra. Their 350-hectare farm is nestled in the community of San José de Minas, illustrating a rich history and deep connection to the land that spans 80 years.
Region: Loja Province
Roast Level: Medium
Altitude: 1600-1900 MASI
Variety: Bourbon, Caturra, and Catuai
Soil: Clay Minerals
Process: Fully Washed and Dried on Raised Beds
Cup Profile: Pink Grapefruit, Papaya, Sweet Milk Chocolate
About: The March selection showcases the dedication of Galo and Maria Alexandra, who have transformed their estate into a beacon of quality and sustainability. With Galo's extensive experience in coffee, from cultivation to export, the family's hands-on approach ensures excellence at every step. Their work extends beyond their own farm, as they also represent other local producers, fostering a community of quality and innovation in Ecuadorian coffee.
Region: Rutsiro District, Rwanda
Coop: Coocamu Cooperative
Roast Level: Medium Light
Cupping: Bright acidity, fruity, kumquat, sage with a sweet finish
Altitude: 1600-2000 MASI
Soil: Sandy Loam
Processing: Fully washed and dried in raised beds
Certification: FT (Fair Trade)
Varietal: Red Bourbon
About: The February selection hails from the Rutsiro District in Rwanda's Western Province, produced by the Coocamu Cooperative, a group of 396 smallhold farmers. This cooperative is known for its resilience and community spirit, particularly during challenging times such as recent pandemic-related hardships. The cooperative members, cultivating on small family farms often intercropped with soybeans, focus on sustainable practices and meticulous processing methods. This lot was processed at a local washing station, showcasing the traditional and careful approach to coffee production in Rwanda, a country renowned for its exceptional coffee.
Origin: Aceh and Lake Tuba area
Score: 83
Roast Level: Medium
Cupping Notes: Syrupy Smooth Body, Low Acidity, Earthy, Herbal, and Cranberry
Altitude: 1450-1600 M
Processing: Giling Basha "semi-natural" - Wet hulled, fermented overnight, dried in parchment, then hulled to remove the parchment and dried
Certification: Organic
Varietal: Tim Tim, Typica, Ateng, Onan Ganjang, Jember
About: Farmers from the Aceh and Lake Tuba area work together to harvest, process, and sell their coffee. Farm sizes vary from as small as 100 trees to several acres. The unique environment, varietals, and processing methods result in a coffee with a more full body, earthy notes, and lower acidity.
Origin: Guatemala
Region: Huehuetenango
Farm: Finca Los Lauralles II
Roast Level: Medium
Cupping Notes: Milk chocolate, almond, vanilla, undertones of rich whiskey and oak barrel
Altitude: 1,500-1,800 M
Processing: washed and sun-dried on elevated drying beds at the farm, Aged 30 days in whiskey barrels
Varietal: Bourbon
Experience the unique fusion of Guatemalan heritage and rich whiskey flavors with North Arrow Coffee Co.'s December special - Aged Whiskey Barrel Guatemalan Coffee. Sourced from the esteemed Los Laureles estate in the Huehuetenango region of Guatemala, this Single Origin coffee embraces tradition and innovation. After aging for 30 days in locally sourced whiskey barrels, the green coffee beans acquire a distinctive flavor profile. Once roasted to a perfect medium level, each cup presents a symphony of milk chocolate, almond, vanilla, and subtle notes from the whiskey and oak barrels. Ideal for a sophisticated after-dinner treat or as a one-of-a-kind gift for coffee aficionados.
Mexico
Chiapas Marachi
REGION: Chiapas
FARM/COOP: Finca Monte Azul
ALTITUDE: 1,200M -1600 M
PROCESS: Washed
VARIETAL: Bourbon, Caturra
Grade: SHG EP
Cert: Organic
HARVEST MONTHS: December to April
Marachi is a group of smallholder farms in Chiapas who mill their coffee at Finca Monte Azul. Chiapas is the Southernmost coffee growing region in Mexico. It boasts an ideal climate and altitude to create perfect conditions for mild, sweet coffee.
CUPPING NOTES: Medium Acidity, Smooth Medium Body. Fruity, Hints of Citrus, Chocolate and Graham.
Roast Level: Medium (light) - Just past first crack. City +
Origin: Honduras
Region: Copan
Coop: Cafescor
Processing: Fully Washed and Sun Dried
Roast Level: Medium/Light
Cupping Notes: Medium acidity, Smooth body, Caramel, Citrus Fruit, Herbal.
Altitude: 1,400-1,600 M
Soil:
Certification: Organic
Varietal: Caturra, Red and Yellow, Catuai, Bourbon, Lempira
Harvest: January to April
Slightly larger than the state of Tennessee, Honduras produces coffee and has six main coffee-growing regions. In the Casitas district, the Cooperative Cafescor was created by 25 small farmers in 2014 and has grown to over 131 farmers and 400 hectares. The COOP has a wet mill in the community of Las Casitas as well as a dry mill in the community of Jimilile. Coffee is the leading agricultural export crop in the country, with over 120,000 farms contributing a third of agricultural GDP.
Origin: Peru
Region: Jaen, Cajamarca
Coop: Various Cooperatives through Young Lima Coffee Export
Cupping Notes: Smooth, full-bodied cup. Tones of milk chocolate, Lemon, and lime
Altitude: 1650 to 1800 m
Processing: Washed
Certification: Organic
Varietal: Caturra, Typica, Catimor, Mundo Nova, Pache, Bourbon
Rony Lavan is a passionate specialty coffee cupper dedicated to sourcing the finest micro-lots from small farms in Peru's emerging specialty coffee scene. As president of the Young Lima Coffees Exporting Organization, Rony is committed to identifying and developing high-scoring, top-quality coffees that showcase the immense potential of Peruvian specialty coffee.
With his deep expertise and ambition, Rony is playing a leading role in bringing recognition to the cup quality of Peruvian coffees. Since joining Lima Coffees, he has already won Peru's national coffee competition and is leveraging the new Cup of Excellence program to showcase Peruvian micro-lots on the international stage. Rony's sharp focus and commitment to quality are helping establish Peru as an exciting new origin for unique and nuanced specialty coffee
Origin: El Salvador
Region: Chalchuapa, Santa Ana,
Coop: Cuzcachapa de RL
Score: 84
Roast Level: Medium
Cupping Notes: Well-balanced, chocolate, brown spice, and roasted almonds.
Altitude: 1400 M
Processing: Fully Washed and Sun Dried
Varietal: Bourbon & Pacamara
"The Cooperative Cuzchapa" is a renowned coffee farming cooperative based in the regions of Chalchuapa and Santa Ana, El Salvador. Founded in 1966 with only 56 small coffee farms, it has since flourished into a robust organization with over 1400 member producers. The cooperative's dedication to excellence is evident through its frequent participation and recognition in the prestigious Cup of Excellence coffee competition, where it consistently showcases exceptional coffee.
Notably, "The Cooperative Cuzchapa" stands out for its unwavering commitment to environmental consciousness. Demonstrating responsible practices, their centralized wet mill utilizes recycled water to float cherries, effectively removing defects before processing. The cooperative is mindful of water usage, employing minimal amounts during the washing process. Subsequently, coffee beans are sun-dried on raised beds, further contributing to their high quality.
By keeping all processing operations centralized in one location, "The Cooperative Cuzchapa" ensures maximum efficiency and maintains the standard of their product. Through years of dedication, the cooperative has become a symbol of sustainable coffee production in El Salvador, providing a model for the coffee industry's responsible growth and environmental stewardship.
Origin: Colombia
Region: Tolima
Coop: Café del Macizo
Score: 85
Roast Level: Medium/Light
Cupping Notes: Medium Acidity, Smooth Body, Chocolate, Dark Chocolate, Fruity Notes, Nice Complexity.
Altitude: 1500-2100 M
Processing: Fully Washed and Sun Dried
Certification: Organic
Varietal: Caturra, Castillo, Tipica
Café de Macizo is a cooperative of 60 members cultivating organic coffee in the mountainous region of Tolima, Colombia. Established in 2003, their mission is to sustainably cultivate and market coffee, improving livelihoods in the face of challenges from armed conflict and drug trafficking. With farms situated at altitudes ranging from 1,400 to 2,100 meters above sea level in the Central Andes, the cooperative's members selectively handpick the coffee beans. This meticulous process ensures the highest quality. Spread across Tolima, the members collectively cultivate over 300 hectares, producing up to 750,000 kilograms annually. Additionally, Café de Macizo offers a community economic fund to support partner farmers during challenging times. Their organic practices, commitment to sustainability, and dedication to improving their communities make Café de Macizo a significant player in the region's coffee industry.
Origin: Kenya
Region: Embu
Cupping Notes: Bight Acidity, Smooth Body, Grapefruit, Orange, Blackberry, Raspberry, and Honey
Altitude: 1500-2000 M
Soil: Red Volcanic
Processing: Fully Washed and Sun Dried on Raised Beds
Grade: AA
Varietal: SL 28, SL34, Ruiru 11
This Kenyan, AA, Single-Origin, Microlot coffee, is carefully cultivated by small family-owned farms in the renowned Embu area of Kenya. These farms, working together in cooperatives, bring you a coffee that embodies tradition, quality, and the rich heritage of Kenyan coffee.
Sourced from 1-2 hectare plots, each bean is nurtured with the utmost care, ensuring exceptional flavor in every cup. From harvesting to milling and selling, these farmers uphold the highest standards at every stage of the process. The result is a coffee that showcases the unique characteristics of the region, offering a delightful and memorable experience.
Indulge in the distinct taste of our Kenyan AA Single-Origin Microlot Coffee, a testament to the collaboration, expertise, and commitment of these family-owned farms in Embu. Immerse yourself in the rich coffee traditions of Kenya with each sip, and savor the exquisite flavors that set this coffee apart.
Origin: Papua New Guinea
Region: Morobe Province
Farm/Co-op: Morobe Mountain Coffee Export Limited(OCFCU)
Cupping Notes: Medium Acidity and Body, Stone Fruit, Nougat, Dried Fruit with Savory Undertones.
Altitude: 1700-2000 M
Processing: Washed and Sun Dried
Varietal: Typica, Bourbon, and Arusha
Certifications: Organic
Morobe Mountain Coffee Export Limited is a coffee company based in Papua New Guinea that has been producing and exporting high-quality coffee for over 20 years. The company works closely with more than 700 local farmers to ensure the beans are grown and harvested sustainably and to the highest standards of quality. They invest in infrastructure and technology to improve the efficiency of their operations and maintain the quality of their beans. Morobe Mountain Coffee has a strong commitment to social responsibility and supports various community development projects, including education and healthcare initiatives. They also employ a significant number of women in their workforce and provide them with opportunities for professional growth and development.
In addition, Morobe Mountain Coffee is certified organic by various organizations, including the USDA, EU Organic, and JAS. This means that their coffee beans are grown without the use of synthetic pesticides or fertilizers, which promotes environmental sustainability and protects the health of the farmers and workers who handle the beans.
Origin: Ethiopia
Region: Oromia Regional State
Farm: Oromia Coffee Farmers Cooperative Union (OCFCU)
Cupping Notes: Bright Acidity, Medium Body, Black Tea, Cardamom, Molasses, Lingering Finish.
Altitude: 1550-2200 M
Processing: Sun Dried
Certifications: Organic
Harvest Months: Nov to March
For over two decades, the OCFCU has been a leader in the production of high-quality organic Arabica coffee cultivated in the Oromia Regional State, which is home to more than 65% of Ethiopia's coffee-growing land. The cooperative follows the principles of the International Cooperative Alliance and Fair Trade, allowing its members to process and export coffee directly. Through this, coffee farmers benefit from increased revenues, improved livelihoods, and a strengthened sense of community. With coffee being the main export commodity in Ethiopia, supporting the OCFCU is a vital contribution to the livelihoods of more than 15 million people.
Origin: Nicaragua
Region: Matagalpa, El Arenal Nature Reserve
Farm: Finca Los Pinos
Cupping Notes: Bright acidity, rich body, black cherry, blueberry, brown butter. Nice Complexity
Altitude: 1350-1450 M
Processing: Full Natural, Sun Dried on Raised Beds
Varietals: Caturra, Lembra, Sarchimor
Certifications: Organic
Roast Level: Medium
Byron Corrales of Finca Los Pinos boasts a well-respected reputation in the region for the farms’ exceptional quality coffee. With 55 hectacres of family owned farms, Finca Los Pinos has taken an organic approach and maintained a healthy ecosystem by integrating forested areas to improve water retention and bean quality. The farm is known for their comprehensive water management and fertilization system that uses a combination of coffee waste, cow manure, and locally sourced minerals as micro-nutrients. With such a limited yield, Finca Los Pinos’ coffee is an exclusive product sure to please any coffee connoisseur.
Origin: Guatemala
Region: Huehuetenango
Farm: Single Estate
Cupping Notes: Green Apple, Lemon, Milk Chocolate, Nougat, Roasted Almond, Toffee, and Vanilla.
Score: 83.67
Mario and Raquel began growing coffee in 1966 and in 1972 established Los Laureles II. They planted the farm with traditional cultivars for the area- Pache, Caturra, and Bourbon. Maragogype and Gesha were added, and most recently, Anacafe and Marsellesa have been planted alongside avocados. These crops have unique flavors and characteristics, which means a more diverse range of buyers interested in the coffee.
At 95, Mario is still very much on the farm, supervising the care of the trees and the harvest with the support of his sons.
Origin: Uganda.
Region: Mt Elgon
Farm Certifications: Rain Forest Alliance, Organic Grown
Altitude: 4100-7200’
Process: Washed and Sun Dried on Raised Beds. Hand-sorted in traditional fashion.
Varietal: Bugusu, Nyasaland
Sourced from family-run small farms that have been passed down through four or more generations. The coffee from the Mt Elgon region of Uganda is a medium-dark roast boasting notes of brown sugar, vanilla, lemon, raspberry, and peach.
Origin: Guatemala
Region: Huehuetenango
Farm: Single Estate
Cupping Notes: Green Apple, Lemon, Milk Chocolate, Nougat, Roasted Almond, Toffee, and Vanilla.
Score: 83.67
Mario and Raquel began growing coffee in 1966 and in 1972 established Los Laureles II. They planted the farm with traditional cultivars for the area- Pache, Caturra, and Bourbon. Maragogype and Gesha were added, and most recently, Anacafe and Marsellesa have been planted alongside avocados. These crops have unique flavors and characteristics, which means a more diverse range of buyers interested in the coffee.
At 95, Mario is still very much on the farm, supervising the care of the trees and the harvest with the support of his sons.
Origen: Uganda
Region: Mt Elgon
Farm Certifications: Rain Forest Alliance, Organic Grown
Altitude: 4100-7200’
Process: Washed and Sun Dried on Raised Beds. Hand-sorted in traditional fashion.
Varietal: Bugusu, Nyasaland
Sourced from family-run small farms that have been passed down through four or more generations. The coffee from the Mt Elgon region of Uganda is a medium-dark roast boasting notes of brown sugar, vanilla, lemon, raspberry, and peach.
“Rescue those being led away to death; hold back those who are stumbling to the slaughter.” - Proverbs 24:11
Stay up to date on our latest products and merchandise. Please sign-up now!
© 2026, North Arrow Coffee Company