A Journey Through Our Specialty Grade Coffee Farms - Spring & Summer 2024

At Sailors Coffee Company, we pride ourselves on offering specialty grade coffee that’s not only of the highest quality but also ethically traded. Our commitment to building respectful relationships with farmers ensures that every cup you enjoy is a celebration of sustainable practices and meticulous craftsmanship. Each lot is carefully evaluated based on cup quality, farm process, and sustainability, creating a diverse and rich palette of flavors. Let’s take a journey through the regional farms that produce the unique coffees we offer.

Mexico

Cupping Notes: Medium Acidity, Creamy Body, Lemon, Brown Sugar, Dark Chocolate, Well Balanced
Grade: SHG, EP
Region: Chiapas
Altitude: 1,400-1,900 M
Process: Washed
Varietals: Typica, Catimor, and Bourbon
Certification: Organic

Details: Nestled in the Jaltenango region of Chiapas, FESICH was founded in 2016 and represents over 1,500 producers. This southernmost part of Mexico, bordering Guatemala, boasts a complex cup profile influenced by the diverse landscape and elevations. The coffee grows on hillsides amidst native plants and fruit-bearing trees, offering a unique and vibrant flavor.

Guatemala

Cupping Notes: Medium Acidity, Medium Body, Lemon/Lime, Nougat, Brown Sugar
Grade: SHB, EP
Region: Huehuetenango
Altitude: 1,500-1,900 M
Process: Fully Washed and Sun Dried
Varietals: Catuai, Pache, and Caturra
Certification: Organic

Details: From the Apicus COOP in northern Huehuetenango, this coffee reflects the dedication of its 200 members. Working together for over a decade, they produce outstanding organic coffees. The region's high altitude and reliable milling practices ensure a consistently superior coffee, year after year.

Honduras

Cupping Notes: Bright Acidity, Smooth Body, Grapefruit, Milk Chocolate, Smooth Finish
Grade: SHG, EP
Region: Copan
Altitude: 1,400-1,600 M
Process: Fully Washed and Sun Dried
Varietals: Caturra, Red and Yellow Catuai, Bourbon, and Lempira
Certification: Organic

Details: The CAFESCOR COOP in Corquin, Copan, started with 25 small producers in 2014 and has grown to include 131 partners farming over 400 hectares. Their community-based approach and commitment to excellence have garnered recognition for their quality coffee, cultivated with sustainable practices and processed in local wet and dry mills.

Costa Rica

Cupping Notes: Bright Acidity, Medium Body, Brown Spice, Brown Sugar, Stone Fruit
Grade: SHB, EP
Region: Perez Zeledon
Altitude: 1,400-1,900 M
Process: Washed and Sun Dried
Varietals: Catuai, and Caturra
Certification: Conventional

Details: CoopeAgri, based in Southern Costa Rica’s Perez Zeledon, is a cooperative of farmers who value community well-being. With resources like medical care, agronomy support, and a café showcase, they focus on producing high-quality coffee while fostering a supportive and sustainable community.

Peru

Cupping Notes: Medium Acidity, Smooth Body, Lemon, Herbal, Chocolate
Grade: Grade 1, SHG, EP
Region: Amazonas
Altitude: 1,600-1,800 M
Process: Washed
Varietals: Typica, Castillo, Bourbon, and Catimor
Certification: Organic

Details: In the Amazonian Andes of northern Peru, the JUMARP COOP began with 35 small farmers in 2003 and now includes 189 members with 550 hectares of coffee. The coop's mission is to increase production and profitability, benefitting each member's family and contributing to the local community's prosperity.

Ethiopia

Cupping Notes: Bright Acidity, Delicate Body, Caramel, Vanilla, Floral, Berry
Region: Sidama
Altitude: 2,000-2,200 M
Process: Natural and Sun Dried
Varietals: Local Heirloom - Sidamo
Certification: Conventional

Details: Ethiopia, the birthplace of coffee, continues to be a pivotal coffee-producing region. In the Oromia zone, family farms grow coffee integrated with traditional practices. Coffee here is more than a crop; it’s part of a rich cultural heritage. The natural processing method preserves the unique flavors and contributes to a remarkable coffee profile.

Kenya

Cupping Notes: Bright Acidity, Orange, Lemon, Floral, Effervescent, Sweet Well Balanced
Grade: AB
Region: Othaya, Nyeri County
Altitude: 1,700-1,890 M
Process: Fully Washed and Sun Dried on Raised Beds
Varietals: SL28, SL34, Ruiru 11, and Batian
Certification: Conventional

Details: The Othaya Farmer Cooperative Society in Nyeri County is part of the Kenya Cooperative Coffee Exporters (KCCE) organization, formed to manage marketing and exporting operations cooperatively. Their meticulous sorting and grading practices create a diverse range of coffee profiles from each processing batch, making Kenyan coffee a standout for roasters.

Bali

Cupping Notes: Bakers Chocolate, Orange Peel, Juniper, Molasses, Clean
Region: Kintamani Highlands, Central Bali
Altitude: 1,200-1,600 M
Process: Hand-picked, Wet-hulled, Two-step Sun Dried on Raised Beds
Varietals: Bourbon, (S795 & USDA 762) Typica, and Catimor
Certification: Organic

Details: In the Kintamani highlands of Central Bali, small family farms produce coffee alongside citrus trees in volcanic soils. The traditional wet-hulling process, or Giling Basah, gives the beans a distinct bluish color. These sustainable farming practices, rooted in the Balinese Subak Abian system, reflect a commitment to ecological harmony and premium coffee production.

By choosing Sailors Coffee Company, you’re not just savoring exceptional coffee; you’re supporting farmers dedicated to sustainable practices and enriching their communities. Each cup tells a story of tradition, innovation, and a shared passion for quality. Enjoy our specialty-grade offerings and the unique flavors they bring from farm to cup.