New Origin Selections

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

Colombia (Lactic Natural)

Altitude: 5,085+ Feet
Producer: la villa de don juan
Process: lactic natural
Varietal: caturra & colombia
Roast: Medium
Notes: dark cherry, raspberry & vanilla

The Gomez family has cultivated a tradition of excellence in coffee farming, with Juan Dario Gomez leading the charge. Inheriting the farm from his father, Juan's dedication to innovation and quality has defined their legacy. Alongside his relatives who share his passion, Juan has set a standard for distinctive coffees, standing out in the market with their commitment to unique flavor profiles.

At the heart of their operation is a dedication to regenerative farming practices. With meticulous care, they provide shade and utilize organic fertilizers, prioritizing both land preservation and coffee quality. Situated at an elevation of 1,820 meters within a mountainous landscape, their 8-hectare plantation epitomizes their attention to detail. The coffee harvesting process is a labor of love, with only ripe red berries meticulously selected by hand. Unripe berries undergo a unique fermentation process, while ripe ones are pulped and carefully fermented for 72 hours. The beans are then meticulously dried for 20 to 30 days, ensuring even drying and optimal flavor development.

The result is a cup with notes of strawberry, dark cherry, vanilla, lime, raspberry & buttered rum —
a testament to the Gomez family's unwavering commitment to quality and innovation.

Colombia (Washed)

Altitude: 6,890+ Feet
Producer: small family farms
Process: washed
Varietal: castillo & colombia
Roast: Medium
Notes: chocolate & green apple

Sourced from the elevated terrains of Buesaco Nariño in southern Colombia, this beautiful coffee is cultivated at over 6,000 feet above sea level. Buesaco's unique geographic and climatic conditions, characterized by volcanic soil and an average temperature of 65 degrees, provide an optimal growing environment for producing coffee with distinct mild taste, high acidity, and sweet notes. 

The region’s coffee cultivation heritage dates back to the 18th century, growing over time to become an integral part of the local cultural, economic, and social fabric. With its first international exposure in the early 20th century, Buesaco Nariño's coffee has since been celebrated in the specialty coffee segment for its unparalleled quality.

This selection has a particularly pleasant aroma and is smooth, flavorful and delicious.

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: 6,200+ Feet
Producer: yismashewa washing station
Process: natural
Varietal: heirloom varietals (kumie, siga, wilsho)
Roast: Medium-dark
Notes: Lime, milk chocolate & vanilla

This Ethiopian selection is naturally processed at the Yismashewa Washing Station. The station is located in the Oromia Region, Guji Zone Uraga, Woreda Dida Hora Kebele and is owned and operated by Lego Tiba Malde. She started working in the coffee business with her family 15 years ago. Since then she has started her own drying and washing station, creating job opportunities for young women in the area. There are now 130 women working at Yismashewa Washing Station today. 

This selection is collected from the Uraga district and delivered to the station for processing. The farms have adopted sustainable agriculture methods such as agroforestry. Coffee is planted amongst other fruit and shade trees allowing farmers to balance out the CO2 emissions that coffee produces. 

Roasted medium-dark, this brew is rich and flavorful with distinct notes of milk chocolate and plum.

India (Rainforest Alliance)

Altitude: 3,935+ Feet
Producer: pearl mountain estate
Process: washed
Varietal: catuai & caturra
Roast: Medium
Notes: dates & brown sugar

Established in 1920, Pearl Mountain Estate is owned and operated by Ashok Patre, having been passed down from Grandfather, to father to son. Ashok Patre is well-travelled and bursting with initiative, has stepped beyond the boundaries of traditional Indian coffee cultivation and processing.

Pearl Mountain Estate is an organic, biodynamic farm and maintains official Rainforest Alliance Certification. Quarterly soil tests and organic corrections to soil are applied. Ionic seawater and sea weed extract are applied to improve plant immunity and sugar levels of the fruit. The estate is a lush shaded environment and home to over 48 recorded bird populations, monkeys, leopards, wild boar, tigers, mongoose and - on occasion - elephants. The rich biodiversity demands that Ashok and his family have an approach to farming which places ecology and harmony with the environment at the forefront. This is a world class farm and one of the leaders engineering excellence in India.

Roasted medium, this cup provides for a bold, heavy body with rich notes of dates and brown sugar.

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: brown sugar, chocolate & orange

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.

We are roasting this smooth, heavier-bodied cup is medium to showcase sweet, bold brown sugar, chocolate and orange notes.

Papua New Guinea

Altitude: 4,595+ Feet
Producer: korgua estate
Process: washed
Varietal: bourbon & typica
Roast: Medium
Notes: apple pie & butterscotch

The Korgua Estate, located on the Kuta Ridge of the Waghi Valley of Papua New Guinea, is owned by second generation coffee producer Brian Leahy. Leahy's father first explored this area in the 1930's, and established Korgua as one of the very first coffee farms in the area.  Korgua Estate was created on neutral ground to allow coffee growers from rival tribes to bring their coffees to market without causing disruption.

The vast majority of coffee in Papua New Guinea is grown in the highland regions near the center of the country. These coffees exhibit the heavy body characteristic of this part of the world along with savory sweet flavors. Coffee is graded using a unique matrix that reflects not only screen size but bean shape, defect count, and color in addition to aroma and cup quality with A/X, showcased with this selection, being the highest quality available. 

This cup fully lives up to the characteristics noted above, with a particularly heavy body and sweet flavor.

It’s delicious.

Colombia (Decaffeinated)

Altitude: 4,920+ Feet
Producer: small family farms
Process: washed & sugarcane-based solvent
Varietal: castillo, caturra & colombiA
Roast: Medium
Notes: cocoa & melon

This selection is custom decaffeinated in Colombia, using a unique, natural process that utilizes a solvent of ethyl acetate, which can be derived from fermented sugar. The process works by soaking green coffee in a solution of ethyl acetate which bonds to the salts of chlorogenic acid in the beans and allows for the removal of caffeine. The beans are then removed from the solvent and steamed at low pressure to remove the ethyl acetate compounds, which leaves the finished product with flavor integrity and a maximum of 0.01–0.03% caffeine.

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