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Our Coffee

Our Coffee

Winter Solstice

This coffee comes from our Sede Washing Station partner in Konga, which is in the kebele, or village, of Sede, in the Yirgacheffe district. Konga is about 4 kilometers south of the town of Yirgacheffe. We’ve always liked the Konga microregion of Yirgacheffe for both its strong citrus and supportive stone-fruit flavors of peach and apricot, and when this is combined with processing as a Natural, the result is dried cherry, cranberry, and lemonade-like acidity. The flavor notes for Winter Solstice are; Orange Blossom, Caramel, and Lemon.

COUNTRY Ethiopia
REGION Konga, Sede, Yirgacheffe
FARM Various smallholder farmers
VARIETY Ethiopian varieties
ALTITUDE 1780–1870 masl
PROC. METHOD Washed
HARVEST SCHEDULE November–January
Grandpa's Blend

Grandpa’s Blend is a coffee we created for our customers that want an old fashion dark roast. If you like the old saying, “we drink coffee to put hair on our chest.” Then you’ll love this coffee. The flavor notes are; Smooth, Dark, Tasty.

COUNTRY Uganda
REGION Rwenzori, Bukonzo, Western Uganda
FARM Various smallholder farmers
VARIETY Nyasaland, Bugisu, SL-14, SL-28
ALTITUDE 1200–2200 masl
PROC. METHOD Washed
HARVEST SCHEDULE August–December
Middleton Station

Middleton Station is a coffee that Helbachs is always serving on bar, but the components of the coffee rotate with the seasons. Currently it is a single origin Guatemala although sometimes it is a blend. The flavor notes for this coffee are; Rich, Sweet, and Fruity.

COUNTRY Guatemala
REGION Cuilco, Colotenango, Santa Bárbara, San Sebastián Huehuetenango, Sipacapa, San Antonio Huista, Unión Cantinil, San Pedro Necta, Todos Santos, Concepción Huista, Sam Marcos
FARM Various smallholder farmers
VARIETY Bourbon, Caturra, Catuai, Pache
ALTITUDE 1600–2200 masl
PROC. METHOD Washed
HARVEST SCHEDULE January–April
Kayanza

Mutsinda Washing Station is located in the province of Kayanza. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use.

Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.

Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here—they remind us like a Malbec, with a firm support of acidity. The flavor notes for this coffee are; Apple, Sugar Cane, Cherry Juice.

 

COUNTRY Burundi
REGION Kayanza
FARM Mutsinda Washing Station
VARIETY Bourbon, Jackson, Mibirizi
ALTITUDE 1650 masl
PROC. METHOD Washed
HARVEST SCHEDULE March–July
Pantan Musara

This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra’s coffee-famous Aceh region. The mill serves several small coffee producers within the Pantan Musara villages; several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals.

Coffee is delivered to the mill by producers in the area, and for Washed coffees, only fresh red cherries can be purchased. The Washed coffees are fermented for 36 hours after being depulped, then washed four times to remove the mucilage. It’s then spread into a drying house or on raised tables to dry for 14 days or so. The flavor notes for this coffee are; Caramel, Juniper, Melon.

 

COUNTRY Sumatra
REGION Pantan Musara, Pegasing, Takengon, Aceh
FARM Various smallholder farmers
VARIETY Gayo 1, Gayo 2, Catimor, Abyssinia
ALTITUDE 1550 masl
PROC. METHOD Washed
HARVEST SCHEDULE October–July
Decaf Tolima

Take advantage of a great program dedicated to bringing the highest-quality, non-chemical-processed decaf coffees to market. Our Origin Select Decaf offerings are single-origin blends of coffees selected by cup quality grown by multiple smallholder producers. Our Colombian E.A. (ethyl acetate) decafs are cupped as regular green samples and specifically identified for decaffeination, which happens in-country in Colombia before the coffee goes to export. This allows us to maintain both the integrity of the quality of the coffees we choose to decaf, but also to extend our intentional and responsible sourcing to our decaf offerings as well as our “regular.” This process works by soaking green coffee in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from its bath and steamed at low pressure to ensure no traces of E.A. are left, and the finished product is almost entirely free of any but the most trivial (0.1–0.3%) caffeine content.

The flavor notes for this coffee are: Fruity and Relaxing.

 

COUNTRY Colombia
REGION Cauca
FARM Various smallholder farmers
VARIETY
ALTITUDE 1200–2000 masl
PROC. METHOD Decaf