New Origin Selections

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

Brazil (Rainforest Alliance)

Altitude: 3,280+ Feet
Producer: small family owned farms
Process: natural
Varietal: yellow bourbon & mundo novo
Roast: Medium
Notes: milk chocolate & peanut Butter

Falcafé Brazil is a company that exports specialty green coffee beans from its farms and those of partner producers. It is known for its ‘Neighbors and Friends’ Program," which shares agricultural knowledge with local farmers to improve coffee quality, and for its commitment to sustainability and direct trade relationships. Falcafé's operations include farming, processing, and export, with a focus on high-quality Arabica coffee from regions like Minas Gerais and São Paulo.

This lot is a fresh arrival sourced from 10 family owned farms in the Minas Gerais region whom rely on coffee as their primary source of income, a livelihood passed down from generation to generation.

Roasting beautifully, this cup has great aroma and a creamy body, with distinct notes of milk chocolate and peanut butter.

Colombia

Altitude: 4,500+ Feet
Producer: small family owned farms
Process: washed
Varietal: castillo & caturra
Roast: Medium
Notes: pear & chocolate

The Asociación de Caficultores Ecológicos del Cauca (ACEC) is comprised of 500 members living within Popayán, a municipality of Cauca. The region is named for the Cauca River that runs South to North through the Andes before joining the Magdalena River and is home to at least 1,200 bird species. ACEC offers training to its members to ensure that they are able to produce the best quality coffee possible while also reducing the environmental impact of coffee production. Each producing member of ACEC averages 3.5 acres of land. Grown in mineral filled, clay soils this selection is both socially and environmentally responsible.

This cup is a particularly delicious, easy drinking, Fair Trade Organic offering.

Costa Rica

Altitude: 4,950+ Feet
Producer: tarrazu la pastora
Process: washed
Varietal: catuai & caturra
Roast: Medium
Notes: brown sugar, chocolate & vanilla

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 easy drinking cup.

Ethiopia (Organic)

Altitude: 6,200+ Feet
Producer: kayon mountain estate
Process: natural
Varietal: heirloom varietals
Roast: Medium-Dark
Notes: blueberry & Pineapple

Grown in the Guji Zone of the Shakiso District roughly 300 miles from Addis Ababa, the Kayon Mountain Estate is owned by families that were born and raised there and have 30 years of coffee experience. Located in the shadows of evergreens providing layers of shade, the farms’ nutrient rich volcanic soil, high elevation and rainfall patterns allow coffee cherries to develop slowly. This contributes to distinct blueberry and chocolate notes with a notable heavy body.

Roasted medium-dark, this is a beautifully rich and flavorful Ethiopian cup.

Indonesia

Altitude: 3,940+ Feet
Producer: gayo highlands
Process: wet-hulled
Varietal: typica, ateng super & lini s
Roast: Medium-dark
Notes: banana soda, chocolate & peat moss

Wet hulling is a process devised in Sumatra and adopted throughout Indonesia as a solution to rainy, humid conditions that make drying green coffee a challenge. Freshly picked cherries are depulped, fermented overnight, washed and only partially dried before the coffee’s parchment is removed while the green seed is still soft and pliable.

This selection medium-roasted is yielding some uniquely sweet and bold notes.

Laos

Altitude: 2,625+ Feet
Producer: small family farms
Process: washed
Varietal: gesha
Roast: Medium-dark
Notes: maple syrup & red plum

95% of Laotian coffee is grown on the southern tip of Laos’ Bolaven Plateau., Rich volcanic soils, rivers and creeks cross the plateau heading west and eventually to the Mekong river, which marks the Plateau’s western edge of the plateau. Agriculture, like the native vegetation, thrives here including for coffee with its relatively cool weather and abundant rainfall.

Over the last two decades, the government has promoted the transition of Laos coffee from Robusta, which was planted in the 1950’s in response to diseases like rust, to Arabica. This selection is a fully washed, 100% Gesha varietal. The coffee is carefully selected from small family farms specifically in the Champasak region of the Bolaven Plateau.

Roasted medium dark, this cup yields a sweet and very smooth brew.

Colombia (Decaffeinated)

Altitude: 5740+ Feet
Producer: small, valle del cauca farms
Process: sugarcane decaf
Varietal: caturra, castillo
Roast: Medium
Notes: cane sugar & Chocolate

Sourced from the Cauca Valley, one of Colombia’s main conservation corridors, surrounding mountains enclose the area in a stable microclimate year round. Ethyl acetate is an organic compound found in sugarcane, and the decaffeination process begins with the fermentation of molasses derived from sugarcane to create ethanol. This alcohol is then mixed with acetic acid (the main component of vinegar) to create the compound ethyl acetate.

Low-pressure steam is used to open the pores of the coffee beans which are then soaked in a solution of water and ethyl acetate. The solvent binds to the salts of chlorogenic acids and allows the removal of caffeine. After flushing the beans with ethyl acetate repeatedly, up to 97% of the caffeine is extracted. Because ethyl acetate comes from sugarcane and is an organic compound that can effectively remove caffeine, the bean’s flavor attributes are not extracted.

Roasted medium, this selection is smooth and flavorful without any sacrifices.