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This Honey processed coffee is sweet and comfortable with notes that remind us of: Pineapple | Peach | Chocolate | Berries | Floral Origin: HondurasFarm: El FiloFarmer: Danny MorenoRegion: El Cedral, Santa Barbara, HondurasHarvest: March-June 2022Variety: Pacas, BourbonElevation: 1540-1600 MASLProcess: Honey Available in 340g, 1KG, and 2.5KG. Suitable for lovely pour over or comfortable espresso Processing details: The cherries are picked when they are completely ripe. Then they are put in grainpro bags to ferment in an anaerobic environment for 72 hours. Next, the cherries are de-pulped and the parchment is put into fermentation tanks where it is dry fermented for 16 hours. Then the parchment is put on raised beds to pre-dry for 2 days. The coffee is then put inside a parabolic solar dryer for around 20 days. After drying, the parchment is sorted by hand to remove defective beans. More about Danny Moreno and El Filo We love coffees that speak through their flavours of their origin and we also love coffee that shouts through their flavours of their dedicated producers. We think that Danny Moreno's honey process Pacas is a fine balance between a coffee that maintains its chocolatey and sweet toffee quality in many Honduran coffees and also a clean and balanced acidity that is produced through careful processing. Danny and El Filo are well known in Santa Barbara and Honduras coffee scene as he placed top 10 in the Cup of Excellence competition multiple times. We think that this coffee is also very interesting because it was fermented in an anaerobic condition in grainpro bags for 72 hours before depulping and undergoing in the honey process. This results in a balanced acidity and a sweet chocolate toffee finish. 

This washed coffee is comfortable and sweet with tasting notes that remind us of: Pear | Peach | Milk Chocolate | Orange | HazelnutThis is one of our main in house Espresso coffee. Origin: GuatemalaRegion: San Antonio Huista, HuehuetenangoFarms: Various smallholders in HuehuetenangoOwner: Community LotHarvest: 2022Varieties: Caturra, Bourbon, CatuaiElevation: 1600 MASLProcess: WashedAvailable in 340g, 1 KG, and 2.5 KG - Whole bean great for espresso and comfortable pour over/filter More about this lot: This lot brings together 15 producers from the Huehuetenango region in Guatemala. These producers are improving the quality of their coffee year after year but still do not have the means to be able to sell their coffees as a single lot. Since the quality of their coffees are similar a blend has been created to showcase a regional profile. Thanks to the extra quality of these lots, the exporter can pay a higher price for them. Thus, the producers can improve their facilities to achieve more effective production and quality.

This natural processed coffee is fruity and sweet with tasting notes that remind us of: Blueberry | Peach | Lemon | Cocoa | Guava | Floral Origin: Oromia, Guji Zone, Kercha Woreda, EthiopiaFarm: 782 smallholder farmersProducer: Mr. Degefa Sema, Banko Michicha StationHarvest: Late 2021Variety: HeirloomElevation: 1900-2030 MASLProcess: Natural - Traditional dry for 3-4 weeks 340g, 1KG, or 2.5KG bag Great for both filter and exciting espresso More about this coffee:  Guji sits at the southern end of the Sidamo coffee growing region, and is part of the officlal Oromia region. This cherry drying station (and washing station for washed lots) is owned by Mr. Degefa Sema, who has been in the coffee industry for 25 years and now mainly operates a string of washing and hulling/milling stations around Keffa, Guji and Sidamo. Just under 800 farmers deliver to Degefa's 5 cherry collection centers for this Banko Michicha drying center. In the Kercha region this washing station support local farmers through a training center it opened, plus support of local community-based organizations who focus on agriculture.

This washed coffee is candy sweet, citrus forward, and full of herbals with notes that remind us of:  Passion Fruit | Lemon Candy | Eucalyptus | Mint | Peach Origin: ColombiaRegion: Cauca, ColombiaFarm and Producer: Granja Paraiso 92 - Wilton BenitezVariety: BourbonElevation: 2100 Meters above sea levelProcess: WashedFermentation: Double phase Anaerobic fermentation of 52 hours and then 44 hours and thermal shock washed Bag size: 250g whole bean Roasted for brewed coffee (filter or pour over) but can also be used for espresso. More about Wilton Benitez Wilton Benitez has been producing top quality coffee for more than 26 years. 16+ years of experience with specialty coffee. Roaster. Q-grader processor. Non-certified tester but with a lifetime of experience in the tasting process. Wilton wanted to put his goal and passion into creating wonderful and exciting coffee through his recently established company, Granja Paraiso 92. All the state of the art equipment and machinery is designed by the Wilton,  and assembled in the farm by him with the help of his brother. The use of bioreactors and specific microorganisms for controlled fermentation coupled with a constant control and monitoring of factors such as temperature, pH, brix degrees and electric conductivity make El Paraiso 92´s coffee to stand out from the rest and offer a value added like no other. All this allow the producer to have distinct, unique and standardized profiles and notes.Drying machines at the farm don’t use fossil fuels and only need moderate electric energy for their operation avoiding greenhouse gas emissions.

Roasted on Aug 15 This coffee is sweet, citrus, and complex with notes that remind us of: Peach | Strawberry | Melon | Mandarin | Bubblegum Origin: Zipacon, Cundinamarca, Colombia Producer: La Palma y El TucanHarvest: Mid 2021Variety: SidraElevation: 1600 MASLProcess: Bioinnovation Natural Fermentation: Fermented as whole cherry for 65 hours in sealed, ceramic pots inoculated with local yeasts Drying time: 71 days in shaded raised beds which are both temperature and humidity controlled.Drying temperature: 32 °C Max. - 16 °C Min.   More about La Palma y El Tucan and this lot. I (Ply) had the pleasure of meeting Felipe Sardi, the founders of La Palma y El Tucan (LPET), in 2019 at the world brewers cup in Boston. I was amazed by the coffee from their farm and their creativity and passion for coffee. This specific Sidra is lot 66 of the 2021 season. It's processed in a state-of-the-art technique known as 'bio-innovation'. Through the bio-innovation process, LPET honours the main principles of organic farming, by capturing and reproducing microorganisms found within the farm, to inoculate the coffee and drive the flavours utilizing their terroir. Fermented as whole cherry for 65 hours in sealed, ceramic pots inoculated with local yeasts. Followed by 71 days in shaded raised beds which are both temperature and humidity controlled.

This Sugar Cane Decaf processed coffee is sweet and comfortable with notes of: Cocoa | Mandarin | Honey | Guava Origin: Huila, ColombiaFarms/Producers: Frutos del bosque Co-op - produced by El VergelHarvest: Spring 2021Variety: CaturraElevation: 1500 maslProcess: Sugar Cane EA Decaf Available in 340g, 1KG, and 2.5KG (bulk bag temporarily out of stocks) Great for both filter and espresso. This coffee is direct traded

This coffee is very bright with intense acidity and complex floral notes that remind us of:  Lychee | Hops | Lavender | Spice | Grapefruit | Peach Origin: ColombiaRegion: Cauca, ColombiaFarm and Producer: Campo Hermoso, Edwin NorenaVariety: Pink BourbonElevation: 1550 Meters above sea levelProcess: "Golden Washed"Fermentation: 280 hours controlled multi-stage fermentation Bag size: 200g whole bean - great for filter and espresso More about this coffee: Edwin Norena, is a skilled agronomist, professional Q grader and coffee producer. He puts his knowledge to work on creating new combinations of processing methods like the one used for this pink bourbon, which he coined "golden washed." The name comes from the resulting colour of parchment after subjecting these incredible beans to 280 hours of controlled, multi-stage fermentation. It is quite an involved process requiring a great deal of attention to get it right.

This low O2 natural processed coffee is fruity and sweet with tasting notes that remind us of: Blueberry | Cocoa | Guava | Plum | Floral | Toffee Origin: Bombe Village, Bensa District, Sidama region, EthiopiaFarm: Belayneh Bariso FarmProducer: Belayneh BarisoHarvest: Late 2021-Early 2022Variety: 74158 & 74112Elevation: 2225 MASLProcess: Low O2 Natural size: 200g Great for both filter and exciting espresso More about this coffee:  This coffee was produced by Belayneh Bariso as part of the producing group started by t and Aklilu Admassu. They focused on quality and advancing coffee processing method and traceability of single-producer Ethiopia coffee Asnake has been in coffee for many years and was the pioneer of the use of African raised beds in the drying process of coffee to increase the quality. African raised beds are now being used world wide to dry coffee. Asnake had also helped organized several producer group in collaboration with Catalyst Trade, in various part of Ethiopia. LOW O2 NATURAL This natural process lot was processed within stainless barrels with an airlock mechanism, allowing for free oxygen to be flushed out as the microbes created CO2 during their breakdown of sugars. The coffee is labelled as a low oxygen natural process, which allows for the distinction of the zero oxygen naturals and those that process with low amount of oxygen.  After the whole cherries are fermented in a sealed barrel for a 24 hour cycle, the cherries are then removed and dried on shaded raised beds much like the other naturals at the site (15-21 days, regularly turn on African raised bed). This limited oxygen cycle creates a wild jam-like note in the cup, with subtle florals on the aroma and the palate reminiscent of the terroir of Bensa coffees.

This coffee will be roast on August the 15th - very limit bags This coffee was used by our good friend Matt Winton as part of his winning coffee routine at the 2021 World Brewers Cup in Milan. This CM Washed processed coffee is bright, lively, floral, and citrusy with tasting notes that remind us of: Mandarin | White Grape | Juniper | Orange Blossom | Honey | Spice Origin: Sozoranga, EcuadorFarm: Hacienda La FloridaProducer: Coronel FamilyHarvest: July 2021Variety: CatucaiElevation: 1400-1800 MASLProcess: Whole Cherry carbonic maceration with mosto for 5 days then fully washed 100g - whole bean only Great for both filter and exciting espresso More about this coffee:  Hacienda La Florida is located in Sozoranga an old Spanish settlement, in the skirts of an inactive volcano called Jatumpamba. This farm has been part of the Coronel Family since the beginning of the 19th century. The Coronel Pilco family will continue the legacy to protect the dry tropical forest unique in the world and produce the best of their agricultural production.Fabricio and Ramiro Coronel Pilco began their specialty coffee adventure in 2015, planting Catucai without having a complete understanding on the specialty coffee industry and what exactly their goal was. The Catucai variety is resistant and shows good production yields, though it's often said to not have a great cup profile due to the timor genetics. This was something that was realized into the journey of the farm, which makes it hard to go backward - the solution, was to purchase the processing equipment and tools necessary to express the full potential of their terroir and the variety. This coffee was recently used as a blend with Coffee Eugenoides from Inmaculada coffee farm (Colombia), by Matt Winton to win the World Brewers Cup 2021. (In photo, Ply and Matt in Milan, and Fabricio with our roast of this coffee! )

This natural processed coffee is sweet, full, and fruity with notes that remind us of: Marmalade | Grapefruit | Toffee | Jasmine | Plum | Almond Origin: Costa RicaFarm: Hacienda SonoraFarmer: Alberto and Diego GuardiaMicromill: SonoraRegion: Central ValleyHarvest: 2021Variety: MilenioElevation: 1300 MASLProcess: Piramide HoneyDrying method: Covered Patio & Pyramid layered method Milenio variety: The Milenio (H10) variety is a first generation hybrid that is a cross between the rust resistant T5296 and Ethiopian landrace Sudan Rume. It performs very well at high altitudes and is well adapted to agroforestry conditions. The yield potential for this coffee is very high as well. Great on both filter and espresso Relationship: We have a special place on our hearts and our shelf for Hacienda Sonora. We were one of the first companies in Canada to roast and sell Diego's coffee. We also had a chance to meet Diego in Montreal which solidified our relationship. Knowing Diego and how much he cares about his coffee and his staff really make us want to carry Diego's coffee every year. Plus... his coffees are dynamite. More about Hacienda Sonora and this coffee: Hacienda Sonora aims to progress specialty coffee in Costa Rica by working with more than 20 varietals and several unique processing methods. The farm has been in the Guardia family for more than 100 years but has focused exclusively on specialty coffee since 1999. During the "Piramide" drying process, the coffees are covered early in the afternoon when the temperature is hot, then piled up in a pyramid layered way to modulate the temperature of the cherries throughout the day. This helps to even out the fermentation and avoid development of "boozy" flavours sometimes associated with naturals. These evolving tactics plus impeccable organization and dedication to sustainability makes this one of the most progressive farms in Costa Rica. This lot is a honey lot which mean that the skin of the coffee were removed during processing.

Last call for this coffee :) This Washed processed coffee is sweet, juicy and comfortable with notes that remind us of:              Apricot | Apple Juice | Caramel | Mandarin Orange | Pear Origin: ColombiaFarm: 3 farms from Buesaco Regions : Yeny Pinchao, Finca La Esmeralda Eduardo Trejo, Finca El Chirimoyo Geovany Pinchao, Finca La Pedregal Harvest: Mid 2021Variety: Caturra, ColombiaElevation: 1900-2000 MASLProcess: WashedFermentation: 16-18 hours and dried on raised patios for 10-25 daysSize: 340g / 1KG and  2.5 KG whole bean Great for both filter and exciting espresso More about Buesaco Jardines: The town of Buesaco lies on a ridge high in the Andes mountains of the Nariñodepartment. The name of this blend, Buesaco Jardines, translates to "BuesacoGardens" which refers to the lush gardens that are present in coffee farms surrounding this area. Geovany started this new project called "Jardines" with his sister Yeny, and his brother Eduardo as a way to pool their smaller day lots into a larger, more manageable lot size. The coffees produced at these farms have incredible complexity and sweetness, which can be attributed to the high elevation and diverse micro-climate in this area. Their simple, yet effective processing techniques also make this blend incredibly clean, sweet, and refreshing. The main varieties included in the Jardines project are Caturra and Colombia. The three siblings work arduously to preserve the quality of their plants. They ensure all weeds are removed manually, and use only organic fertilizer on their farms. These practices help preserve the soil from damage during periods of droughts or prolonged rain. Yeny Pinchao - Upon harvest, ripe cherries are selected for processing. The cherries are washed and soaked in water to remove floaters. Remaining cherries are depulped and left to ferment in clean tanks for 16 hours before being moved to patios to dry for a period of 10 days under the sun. Geovany Pinchao - Upon harvest, only the ripest and healthiest cherries at the farm are selected for processing.The processing starts when the cherries are washed and soaked in clean water tanks. After removing all floaters,the cherries are depulped and fermented in clean steel tanks for 18 hours before being washed again and moved to patios to dry with direct sun exposure for approximately 25 days. Eduardo Trejo - The washed process in Finca El Chirimoyo starts with the manual harvest of ripe cherries. Aprocess of soaking the cherries in water to remove floaters and impurities occur after they arrive at the farm.Cherries that pass this selection are left to ferment for 12 hours in jute bags. The cherries are then depulped before going through a period of anaerobic fermentation in air-tight tanks for 26 hours. Once this process is finished, the coffees are fully washed and sun-dried for 18 days on patios.

This Washed processed coffee is sweet, juicy and comfortable with notes that remind us of:              Raspberry | Apple | Brown Sugar | Strawberry | Milk Chocolate Origin: ColombiaFarm: 4 farms from the area around the town of Yacuanquer: Dona Esperanza Cualtan ,Don Cesar Ernesto , Dona Rosalba Ceballos & Don Luis AntonioHarvest: Early 2022Variety: Caturra, Colombia, TypicaElevation: 1900-2000 MASLProcess: WashedFermentation: 10 Hours in Cherry, 20 Hours De-pulpedSize: 340g / 1KG and  2.5 KG whole bean Great for both filter and espreso More about This Lot and Yacuanquer: This blend is our version of a community lot. Apex has chosen several smallholder farms surrounding the town of Yacuanquer to blend together to create a larger and more manageable lot size. By doing this, we allow numerous smallholder farmers to participate in the specialty coffee premiums being paid to farmers in the area that we work with. The farmers included in this blend consist of Doña Esperanza Cualtan, Don Cesar Ernesto, Doña Rosalba Ceballos, and Don Luis Antonio. All their farms are located at an altitude between 1900-2000 masl and each have under 2 hectares of land. They are situated near the Galeras volcano where they benefit from the rich soil and ideal microclimate for growing specialty coffee. Along with coffee, they also grow bananas, lemons, avocado, and yucca for their own consumption.

This coffee is very fruity and Creamy with sweet florals and notes that remind us of:  Passion fruit | Strawberry Milk | Raspberry | Peach | Chocolate Origin: ColombiaRegion: Cauca, ColombiaFarm and Producer: Granja Paraiso 92 - Wilton BenitezVariety: GeshaElevation: 1900 Meters above sea levelProcess: Washed with Thermal ShockFermentation: Anaerobic Bag size: 150g whole bean - great for filter and espresso More about this coffee: Wilton Benitez has been producing top quality coffee for more than 26 years. 16+ years of experience with specialty coffee. Roaster. Q-grader processor. Non-certified tester but with a lifetime of experience in the tasting process. Wilton wanted to put his goal and passion into creating wonderful and exciting coffee through his recently established company, Granja Paraiso 92. All the state of the art equipment and machinery is designed by the Wilton,  and assembled in the farm by him with the help of his brother. The use of bioreactors and specific microorganisms for controlled fermentation coupled with a constant control and monitoring of factors such as temperature, pH, brix degrees and electric conductivity make El Paraiso 92´s coffee to stand out from the rest and offer a value added like no other. All this allow the producer to have distinct, unique and standardized profiles and notes.Drying machines at the farm don’t use fossil fuels and only need moderate electric energy for their operation avoiding greenhouse gas emissions.

This washed coffee is bright and sweet with notes that remind us of: Grapefruit | Peach | Red Currant | Black Tea Origin: BurundiRegion: Muyinga, BurundiFarm and Producer: Zuberi Matsitsi of Matraco (Matsitsi Trading Co)Washing Station: BusasaVariety: Red BourbonElevation: 1818 Meters above sea levelHarvest: May-June 2020Process: Traditional fully washed, 12-hour mucilage fermentation in open-air ceramic tanksDrying: approximately 20 days on raised beds 340g / 1 KG whole bean Learn more about this Busasa Coffee Busasa is a coffee washing station in the Muyinga District of Burundi. It has been in operation since 2014 and is a small, efficiently run operation, with 6 full-time team members and up to 150 casual workers during peak season.The station has a total of 151 African drying beds and works with a total of 1600 farmers that supply cherries from the surrounding hills. The annual production of the station is 650 MT of cherries. Busasa producers have received a premium 20% above the local market rate this season. Busasa pays its staff almost 60% above the rate for casual labour in Burundi. This is a standard for Matraco, the owners of Busasa, Businde and Nyagishiru CWS.To assist with the dispersing of coffee pulp, Matraco distributes this compost as fertilizer to help the farmers nearby. Along with this, they assist with the yields of local farmers by donating seedlings to their farms.Washed coffees are fermented for 12 hours, in a traditional styling, where they're pulped at night, left in ceramic open-air tanks overnight, and cleaned and washed in the morning. They also go through a serpentine channel that sorts and separates by density. It is then left for approximately 20 days to dry on raised beds with consistent movement and rotations.

This coffee is sweet with comfortable malic acidity with tasting notes that remind us of: Strawberry | Lemon | Grape | Hazelnut | Tropicals Origin: BrazilFarm: DaterraRegion:  Cerrado, BrazilVariety: Bourbon  and Paraiso (Timor Hybrid and Catuai - Hybrid)Elevation: 1150 MASLProcess: Tree Dried naturalFermentation: Tree dried 'Cerredo' natural this process means that cherries wereleft on the trees for a longer time, allowing them to go through the full maturation process and dry while still attached to the branch. This processing technique is only possible if the weather is very dry and stable during harvest - in fact, in many regions, allowing coffee to dry on tree could be a big problem: the excess moisture can develop fungus and other microorganisms. Because of Cerrado’s unique traits, this  process is possible - which is great, because it brings very positive attributes to the cup: tree-dried naturals usually show heavy body and extra-intense sweetness.Drying: patio and drum dried This coffee is very sweet and velvety in espresso and a comfortable on pour over. 340g, 1 KG, or 2.5KG- Whole Bean  More about Daterra farm: Daterra farms are located in a lovely steady climate, dry-fresh winter, and warm-wet summers... a perfect condition for growing amazing coffee. Their farms in the city of Patrocínio are the oldest coffee plantations in Brazilian Cerrado region, and it is among the best coffee producing areas in the country. Daterra often works with many coffee competitor to be the forefront of innovation in coffee processing to create interesting and exceptional coffees every years.Daterra Recognitions:1st Rainforest Alliance Farm in Brazil1st Climate-friendly farm verified to meet the Sustainable Agriculture Network’s Climate Module.Winner of the prize “Prêmio Fazenda Sustentável 2015” by Globo Rural, Brazil’s major agricultural magazine, as the most sustainable farm in the country Photos are from Ply's visit to Daterra.