FUNKY STUFF: WILMER CUBILLOS Natural

• Lavender/Pot pourri
• Anise candy
• Stone fruit

Producer: Wilmer Cubillos

Region: Colombia Huila

Processing: Natural

Altitude: 1650 masl

Variety: TABI

Importer: Sucafina Specialty

Rob says: In the world of specialty coffee, innovation is key. Embrace the unexpected in our “FUNKY STUFF” series, as we’re pushing the boundaries and exploring new flavor profiles.

TABI is not just any coffee variety; it is the result of careful breeding and research. Developed by CENICAFE. The Tabi variety is a cross between three well-known coffee varieties Typica, Bourbon and Timor.

When we bought our first full Tabi lot in 2021, it felt like taking a risk. We didn’t really know what to expect. However, since that day, we have purchased plenty of Tabi coffees and have come to see it as one of our most beloved varieties, displaying a taste best explained as floral, wild and fruity.

this coffee is part of our Miss XX range and on the horizon for May 2024

Mister LGB Coffee City Series: SEATTLE

Step into a world of flavor with our Coffee City Series, continuing the journey in the birth town of grunge and Starbucks, SEATTLE. The blend offers a unique combination of two distinct coffees:

Colombia Huila MARIA DAMARIS MEDINA

Burundi Kayanza KIBINGO

The coffee from MARIA DAMARIS MEDINA is well known as it was recently used in our 2023 Autumn Blend, and her coffee stays consistently impressive, even with this smaller mitaca lot. It’s fascinating how Colombia’s harvest cycle may offer various flavor profiles throughout the year. The clean flavors, fruity notes, and spicy aftertaste make it a versatile option, perfect for pairing with both full milk and plant-based alternatives.

The KIBINGO coffee is the other half of the blend and from a Red Bourbon variety. It offers chocolate, fruity and green herb notes which gives us just the complexity we need as the Mister LGB is the basis of our white drink menu, from small cortados to large lattes, iced or hot.

Don’t hesitate to try this SEATTLE blend for filter brewing or as a punchy black espresso.

The blend is normally forseen for the month of May 2024, for a period of 12 weeks.

Peru Cajamarca CARNAVAL

• Raisins
• Milk Chocolate
• Almond pastry puff

District: Callayuc
Varieties: Typica, Caturra and Bourbon

Fermentation: > 48 hours

Processing: Washed
Drying: Direct sun drying for 15 days

Farmgate price: USD 2.24/lb

FOB (export) price: USD2.95/lb. 

Importer: Cultivar

Rob says: The “Carnaval” lot from Cajamarca, created by four collaborating producers – Juver Diaz, the Vasquez brothers Carlos & Osvaldo and Celso Carrasco – celebrates both the region’s renowned coffee and its vibrant Carnaval Cajamarquino festival. Originating in the 1930s as a family tradition, Carnaval Cajamarquino has evolved into a joyous celebration that unites entire communities.

Fun fact: Might you be wondering why this coffee lot has these special and sweeter notes and it is because of the fermentation process. These coffees have been fermented for longer hours than the rest, which is mostly just 24 hours.

This is our last Peruvian coffee of the year and on the agenda for the months May through July

FUNKY STUFF: EL INDIO Natural

• It tastes like Oreos dipped in kefir
• Mango and Papaya candy
• Dark chocolate and Ruby port

Finca: El Indio

Region: Colombia Tolima

Processing: Natural

Altitude: around 2000 masl

Variety: Caturra

Importer: Cofinet

Rob says: The new series, “FUNKY STUFF,” brings a refreshing twist to our coffee lineup. It’s more than just technique—it’s about the bold and vibrant flavors that make your taste buds dance.

A little word on the producers: This blend is a collaborative effort of small-farmer holders in Planadas, showcasing the power of community in crafting exceptional coffee. With every sip, you’re not just enjoying great coffee; you’re supporting real small farmers. Try it for yourself and experience this funky EL INDIO goodness that keeps on giving.

This coffee is on the planning for the month of May 2023

Kenya Kirinyaga NGUGU-INI

– Bold and sweet

– Cola &  tropical fruit notes

– Citrus acidity

Producer: Kibirigwi Farmers Co-operative Society Ltd

Processing: Fully washed

Altitude: around 1650m

Variety: SL28, SL34, RUIRU 11

Importer: Sucafina Specialty

Rob says: The NGUGU-INI sounds like a perfect hip name for the last peaberry of the season from Kirinyaga County.

Ngugu-ini coffee factory was started in 1958 and is part of the larger Kibirigwi Farmers Co-operative Society.
It is wet processed and involves fermentation for 16-24 hours thereby following by a further 16-18 bours that increases cup complexity.

The members of the Ngugu-ini factory also invest in and carry out agronomic activities associated with coffee production. They source coffee from the Coffee Research Station and plant it according to the specific guidelines. Fieldwork is carried out, often involving weeding, pruning, spraying, mulching, and applying fertiliser (if needed).