This special coffee is being offered in 8oz (227g) bags only.

The Dogo Sodu processing site sits just outside the town of Gerba in Ethiopia’s Guji Zone, run by Gemechu Shonora and his brothers Shebura, Morkata, and Adugna. Their father spent years as a coffee collector in the area, building deep ties to the farming community around Gerba Layo. That relationship shows in the care taken at the mill — every lot of cherry is floated in water to separate underripe fruit before processing even begins.

Once sorted, the cherries go straight to raised drying beds: three days under full sun, then fifteen more under shade cover for a slow, even dry. Workers hand-pick visible defects throughout, building the Grade 1 quality that earned this lot a 92.5 cupping score. The altitude here—2,250 to 2,350 meters— adds a brightness and complexity you don’t always find in dry process coffees.

Natural Process: In dry processing, the whole coffee cherry is dried intact around the seed. During the extended drying period, fermentation occurs inside the fruit, transferring intense fruity character into the bean. The result is a cup that reads unmistakably “natural” with bold fruit and sweetness, but with the floral high notes and clean acidity of a coffee from Guji.

Cupping notes: Red raspberry and dried peach lead, with blueberry and papaya layered underneath. A fresh note of tenadam herb adds fragrance alongside jasmine-like florals that carry through the finish.

8 oz. / 227 g WHOLE BEAN

Country: Ethiopia
Region: Guji Zone, Oda Muda, Gerba
Producer: Gemechu Shonora (Dogo Sodu site)
Varietal: Heirloom
Process: Natural (Dry Process)
Roast Level: Light
Elevation: 2,250–2,350 masl
Tasting Notes: Raspberry, Blueberry, Peach, Jasmine, Brown Sugar
Body: Medium-Full

(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week’s roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)

Tucked into the rugged hills of La Mixteca, a highland region spanning southern Oaxaca, a small collective of farmers has been growing and processing coffee under the name Red de Miramar. Led by Cecilio Pérez Vásquez, the group brings together producers across the community, each tending their own plots at elevations around 1,540 meters above sea level, where cool nights and mineral-rich soils shape the character of every harvest.

Among the farmers contributing to this lot is Leonides Castro García, whose careful cultivation of Bourbon, Caturra, and Typica varietals reflects La Mixteca's long tradition of growing coffee alongside other subsistence crops. Here, farming knowledge passes from generation to generation. Families adapt inherited technique to the demands of high-altitude specialty production, and the results speak for themselves.

The Red de Miramar collective is a model of community-driven quality. By pooling their harvests for a unified washed process, individual farmers gain access to export markets that would otherwise be out of reach. The consistency of this lot is the direct result of that shared commitment: careful picking, meticulous processing, and the kind of trust that only comes from working alongside your neighbors for generations.

Washed Process: Ripe cherry is sorted and pulped to remove the outer fruit skin, then fermented in water for a controlled period before being thoroughly washed and moved to raised drying beds. This method strips away nearly all fruit mucilage, letting the clean, true character of the bean and terroir come forward without interference.

Cupping notes: Bright and perfumed, with marigold florality opening into ripe apricot and tangerine citrus. The sweetness deepens into chewy chocolate as the cup cools, with a clean grapefruit brightness that keeps things lively from first sip to last.

10 oz. / 284 g WHOLE BEAN

Country: Mexico
Region: La Mixteca, Oaxaca
Producer: Leonides Castro García / Red de Miramar
Varietal: Bourbon, Caturra, Typica
Process: Washed
Roast Level: Light
Elevation: 1,540 masl
Tasting Notes: Apricot, Chewy Chocolate, Grapefruit, Marigold, Tangerine
Body: Light to Medium, Clean

(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders received after the end of business on the preceding Tuesday will be roasted that Wednesday and shipped on Friday.)

Merly León farms coffee in Callayuc, a district in Cajamarca's Cutervo Province in northern Peru. Her lots sit at 2,236 meters above sea level. At that altitude, cherries ripen slowly and carefully. The growing season stretches. Complexity builds over time, not by force. And the coffee that comes out carries all of that with it.

Merly is a member of Aromas del Valle, a producer cooperative in northern Peru led by Iván Cruz Rivera. With support from the Progreso Foundation, Aromas del Valle has built agronomic training programs, financial resources, and a social infrastructure that lifts the entire membership. Alongside those programs runs the Mestiza project, which works specifically to support and empower women farmers within the cooperative. Merly is part of building that.

This lot is certified organic, grown without synthetic inputs on land managed with care and intention.

Washed Process: Cherries are depulped, fermented, washed, and dried in the sun. Clean and precise. The washed process here lets the terroir of Cajamarca and the character of the varietals speak without interference.

Cupping notes: Cranberry and pomegranate lead the way up front, with honey sweetness carrying through the middle. The finish is floral: jasmine and marigold drifting through the back end. Bright, clean, and layered without being busy. The kind of cup that makes you slow down.

10 oz. / 284 g WHOLE BEAN

Country: Peru
Region: Callayuc, Cutervo Province, Cajamarca
Producer: Merly Leon / Aromas del Valle
Varietal: Bourbon, Yellow Caturra
Process: Washed
Roast Level: Light
Elevation: 2,236 masl
Tasting Notes: Cranberry, Pomegranate, Honey, Jasmine, Marigold
Body: Medium

(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders received after the end of business on the preceding Tuesday will be roasted that Wednesday and shipped on Friday.)