New Origin Selections
SYPCOFFEE means single-origin.
Roasted on demand.
Just for you.
Colombia (Fair Trade, Organic)
Altitude: 4,500+ Feet
Producer: small family owned farms
Process: washed
Varietal: castillo & caturra
Roast: Medium
Notes: baked cherry & cinnamon
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 (Single Estate)
Altitude: 4,920+ Feet
Producer: finca el mango
Process: honey
Varietal: catuai & caturra
Roast: Medium
Notes: honey, peach & maple syrup
This lot is a honey-processed lot from Finca El Mango, one of Rivense's several high-elevation growing areas, sitting at 1500 masl and consisting of Caturra and Catuai varieties. Café Rivense is a farm and micromill founded by Régulo Ureña and Isabel Rojas in 2005 in the Brunca area of Costa Rica, within in a micro-region called Chirripó. Today, Rivense remains a family enterprise run with the participation of their children Ricardo, Mario, Esteban, Luis, and Tatiana.
The Rivense operation consists of several lush, garden-like growing areas with distinct names, which deliver cherry to fully integrated wet and dry-milling facilities all within the farm itself, meaning that their coffee is fully prepared for export when it leaves the farm, ensuring both quality and tracability of its products.
Rivense's coffees have been recognized for quality numerous times, with one lot notably placing 5th in Costa Rica's Cup of Excellence competition in 2019. The farm is managed sustainably, with a focus on reducing their carbon footprint: proper shade management provides organic material for healthy soil, fertilizer and treatments are applied only when necessary, and all water sources are protected. The Chirripó micro-region itself, located alongside the highest peak in Costa Rica, is a unique micro-climate with flourishing biodiversity, ideally suited to production and processing of speciality coffee. The Ureña family's focus on honey and natural-processed coffees to minimize water usage bolsters this dual mission of sustainability alongside cup quality.
This cup is sweet, smooth and delicious.
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.