New Origin Selections

SYPCOFFEE means single-origin.
Roasted on demand.
Just for you.

Colombia (Fair Trade, Organic)

Altitude: 4,590+ Feet
Producer: acec co-op
Process: washed
Varietal: castillo & colombia
Roast: Medium
Notes: sun-dried tomato & dark chocolate

This lot is sourced from the Asociación de Caficultores Ecológicos del Cauca (ACEC) Co-Op which has 262 members comprised of small family farms averaging less than 3 acres in Colombia’s Cauca Department. ACEC actively orchestrates training sessions for members on quality improvement and managing environmental impacts.

This selection is roasting beautifully and is particularly smooth and easy to enjoy.

Costa Rica

Altitude: 4,750+ Feet
Producer: tarrazu la pastora
Process: washed
Varietal: caturra & catuai
Roast: Medium
Notes: honeydew & milk Chocolate

CoopeTarrazú is a Costa Rican cooperative made of over 3,500 partners and associates in the province of San José. Bearing in mind the organization's values of solidarity and sustainability, CoopeTarrazú prioritizes the welfare of its associates, their families, and communities by providing hands-on technical assistance and investing in solutions to combat challenges like coffee rust.

One of the most recognizable coffee-producing regions in Costa Rica, Tarrazú accounts for 25 percent of the country's total coffee production. Each coffee exported by CoopeTarrazú is cultivated at an elevation of 1,200 to 1,900 meters above sea level. Harvest coincides with the region's dry season, which lasts from November to March, this contributes not only to coffee uniformity but also the ability to process the coffee by sun-drying.

This is a bright, smooth and simply delicious cup.

Ethiopia

Altitude: 6,230+ Feet
Producer: megerssa washing station
Process: natural
Varietal: heirloom varietals
Roast: Medium
Notes: blueberry & raspberry

The Natural Guji Uraga coffee originates from the revered Uraga woreda, nestled within the East Guji Zone, known for its altitude exceeding 6,000 feet above sea level. Positioned on the southern slope of the Ethiopian mountain escarpment, approximately 280 miles from Addis Ababa, Uraga benefits from its elevated terrain, temperate climate, and diverse microclimates, ideal for cultivating premium Arabica coffee varieties. This unique environment fosters a spectrum of distinct flavors, influenced by the region's rich biodiversity.

At the Megerssa Drying Station, equipped with 15 standardized fermentation tanks and meticulously maintained drying beds, coffee trees flourish amidst Cordia and Acacia tree shades, alongside local varietals like Kumie, Diga, and Wilsho. Small family farms deliver ripe cherries to the station, where batches undergo careful sorting and handpicking before drying on raised beds.

With 26+ years of experience in coffee farming, station management and coffee supply, Mr. Megerssa proudly owns and oversees this station. He ensures a seamless process from cultivation to shipment, maintaining the highest standards of traceability and quality assurance.

In turn, roasted medium, this is a beautifully sweet, rich Ethiopian cup.

India

Altitude: 2,750+ Feet
Producer: small family farms
Process: natural
Varietal: catuai & caturra
Roast: Light-Medium
Notes: dark chocolate & tobacco

Our 2nd ever selection from India, this monsooned, naturally processed coffee seeks to replicate the process by which beans aged during their trips to America before steamships. When green coffee was transported in slow wooden sailing vessels, it aged over the journey, producing a deeper, more mellow flavor prized by consumers.

This particular selection was spread out on warehouse floors with roofs but no walls, exposing the beans to the wet winds of monsoon season on India’s southwestern Malabar Coast for ~4 months. This process helps produces a cup that is full bodied, flavorful and low in acidity.

Roasted light-medium, this brew presents a bold, heavy body with notes of dark chocolate and tobacco.

Indonesia (Fair Trade, Organic)

Altitude: 4,750+ Feet
Producer: gayo lauser antara co-op
Process: semi-washed
Varietal: typica, ateng super & lini s
Roast: Medium
Notes: green apple, fudge & peanut butter

The Gayo Lauser Antara Cooperative came into existence in July 2015, uniting a total of 466 members, consisting of 399 men and 67 women. What sets this cooperative apart is its unwavering commitment to organic farming practices, a principle that is upheld and nurtured by every member and cooperative leader. Together, they oversee a coffee production area spanning 1,500+ acres.

The members of the Gayo Lauser Antara Cooperative call the highlands of Jagong and Berawang in the Central Aceh district their home. Many among them are survivors of a conflict that unfolded a decade ago in Jagong Jeget. Situated at an elevation of 4,750+ feet above sea level, this region boasts nutrient-rich volcanic soil, ideal for coffee cultivation. The cooperative's inception was fueled by a shared aspiration—to enhance the well-being of its members and provide them with an opportunity for a brighter future. They are driven by a collective belief that producing higher-quality coffee not only elevates the coffee itself but also the quality of life for each member. There is a spirit of unity among cooperative members, a cohesive force that propels them forward.

As a relatively young cooperative, the Gayo Lauser Antara Cooperative is dedicated to a continuous journey of improvement. Their commitment to maintaining clean and organic practices remains unwavering, and they are eagerly expanding their presence in the international coffee market. Their goal is clear: to consistently elevate the quality of their coffee while making a positive impact on their members' lives.

Brazil (Decaffeinated)

Altitude: 3,025+ Feet
Producer: serra negra family farms
Process: swiss water decaffeinated
Varietal: castillo & caturra
Roast: Medium
Notes: Dark Chocolate & graham

This water-processed decaffeinated bean is soaked in a water solution, which removes both the caffeine as well as other solubles. The water is removed from the seeds and run through a filter capturing caffeine molecules and allows them to be strained from the solution. The solution—now containing flavor compounds but no caffeine—is then reintroduced to the green coffee seeds, which then reabsorb the soluble materials. The coffee is then dried once more, and prepared for export.

We remain impressed with the flavor and smoothness of this newest decaffeinated offering.