Past Single Origins Archives – Frothy Monkey

Ethiopia Yukro #12

Tue, 30 Sep 2025 18:02:51 +0000

From the highlands of Agaro in Ethiopia's Jimma zone, this washed coffee comes from the Yukro washing station, which works with 579 smallholder farmers in the Wanja Kersa kebele. Coffee grows here at remarkable elevations between 1,800 and 2,200 meters in fertile sandy loam soil that produces exceptional quality without requiring fertilizer. What makes Agaro coffees particularly special is their evolution over time. These are among the first Ethiopian coffees to arrive each year, as early as February, yet they continue opening up for six months after arrival, revealing new dimensions with each passing week. This extended flavor development sets them apart from virtually any other origin we work with. The processing at Yukro reflects the meticulous attention that defines this region. After mechanical depulping with Penagos equipment, the coffee soaks overnight in tanks, allowing complete removal of any remaining sugars. The beans then spend 6-8 days drying on raised beds, turned frequently for even development. This careful handling produces a remarkably clean cup that showcases the terroir of Western Ethiopia. In the cup, expect the bright citrus of lemon pound cake layered with delicate floral tea notes and hints of pink fruit. The tea-like body and vibrant acidity make this coffee exceptionally refreshing, while the complexity reveals why this region produces some of Ethiopia's most sought-after coffees.

Nicaragua Elixir Microlot

Fri, 19 Sep 2025 21:04:32 +0000

From the highlands of Matagalpa and Jinotega, this carbonic maceration coffee showcases innovative processing from Gold Mountain Coffee Growers. The collective's member farmers carefully fermented this lot for 4-8 days, stopping the process at peak fruitiness to develop clean, complex flavors. This microlot combines three traditional varieties—Cataurra Estrella, Catuai, and Pacas—grown at 1200-1269 meters. The carbonic maceration process creates a unique flavor profile with notes of dark chocolate, acai, and cranberry sauce. Expect a juicy, full body with vibrant acidity that works well across brewing methods. What sets this coffee apart is GMCG's attention to detail. Every aspect can be traced back to specific fermentation times, cherry sugar content, and even weather conditions during harvest. This level of precision results in a clean, fruit-forward cup that highlights what's possible when traditional varieties meet modern processing techniques.

Nicaragua Juan Lucas

Fri, 05 Sep 2025 15:25:56 +0000

From the mountains of Jinotega, this washed coffee tells the story of Juan Lucas, whose journey from renting a quarter-hectare for vegetables to building a multi-generational coffee legacy embodies the determination that defines Nicaraguan farming. Starting with income from one cow and expanding through careful reinvestment, Juan Lucas eventually received government land that he's transformed into a thriving coffee operation, now shared among his four children who continue the family tradition. His wife, Maria del Socorro, brings her own coffee heritage to their partnership, having grown up in a coffee-producing family. Together, they've cultivated this medium-light roasted coffee that delivers the warmth of Nutella and bright notes of apricot, finishing with the comforting spices that make this coffee perfect for cooler mornings. The careful 17-hour fermentation creates a clean, approachable cup with smooth body and gentle acidity—a reflection of the patience and care that built this remarkable farm.

El Salvador Incunables

Tue, 26 Aug 2025 15:44:09 +0000

This exceptional natural process coffee features the legendary Mokka variety; known as the "Queen of Coffee" for its historic rarity and cultivation challenges. The Pacas family, five generations of El Salvador coffee pioneers, hand-harvests these extraordinarily small cherries from dwarf trees on their Finca La Esperanza, requiring multiple careful passes to collect just a few precious kilos.

At their Vivagua mill, the tiny cherries undergo an intensive 25-30 day natural drying process, moved multiple times daily and protected nightly with jute covers. This patient craftsmanship transforms one of coffee's most temperamental varieties into something extraordinary. The result delivers intense complexity with notes of black currant, mango, and bittersweet chocolate in a juicy, smooth body balanced by tropical acidity.

Colombia Imbachi Gesha

Thu, 14 Aug 2025 18:11:26 +0000

From the scenic hills of San Agustín in Colombia's Huila region, this exceptional Gesha variety showcases the Imbachi family's dedication to cultivating extraordinary coffee at 1,781 meters above sea level. Grown at Finca El Borugo, this washed-process coffee delivers the complexity and elegance that makes Gesha one of the world's most celebrated varieties.

In the cup, you'll discover bright notes of white grape and pomegranate that give way to unexpected pancake sweetness. The juicy, jammy body carries vibrant acidity that feels both bright and playful, creating a memorable coffee experience that evolves with each sip.

The Imbachi family's careful attention to processing shines through in this coffee's clean clarity and pronounced fruit character. Their traditional washed method allows the Gesha variety's natural complexity to flourish, resulting in a coffee that represents both exceptional terroir and skilled craftsmanship.

Colombia Finca Pedregal

Wed, 16 Jul 2025 19:04:23 +0000

In the knife-edge village of Monserrate, where ridges slice through the South Huila landscape, Jose Enrique Ceballos and his family tend to just two hectares of coffee that have quietly become legendary among those who know. Their farm, Finca Pedregal, sits at over 1800 meters elevation, where Caturra and Castillo varieties develop the complex character that only comes from patient cultivation at altitude.

Our twelve-year relationship with the Monserrate producing group began in 2013 with a local cupping competition designed to incentivize quality through premium pricing. What started as an experiment in collaborative excellence has transformed both the community and our understanding of what small-scale farming can achieve. The Monserrate mark has become synonymous with consistency and care.

This past October, Jose Enrique's fully washed and sun-dried coffee emerged as one of just two lots we selected from over eighty micro-lot submissions at the "Best of Monserrate" competition. His coffee distinguished itself with remarkable balance of marzipan sweetness, black cherry brightness, and crème brûlé richness, carried by a medium-heavy, structured body with light, tame acidity that invites rather than challenges.

South Huila's reliable climate allows the Ceballos family to honor traditional sun-drying methods that many Colombian producers cannot use due to unpredictable weather. This natural process contributes to the coffee's structured character and helps concentrate the dessert-like qualities that make each cup a celebration of place, process, and the dedication required to produce something truly special.

Colombia Imbachi AA

Tue, 01 Jul 2025 13:58:21 +0000

From the historic coffee lands of San Agustín, Huila, this exceptional AA grade coffee from Yon Edizon Munoz Imbachi carries forward the legendary Imbachi family tradition that has captivated the specialty coffee world for over two decades. Grown at 1,663 meters on Finca El Borugo, this washed-process blend of Caturra, Bourbon, and Gesha varieties showcases the complexity that earns the coveted AA grading.

In the cup, you'll discover vibrant hibiscus florals and crisp Pink Lady apple sweetness that give way to the unique complexity of tamarind candy. The medium, round body carries tart, balanced acidity that feels both lively and engaging, creating a memorable coffee experience that evolves with each sip.

The Imbachi family's multi-variety approach and careful attention to processing shines through in this coffee's harmonious balance and pronounced character. Built on the foundation of patriarch Carlos Imbachi—whose award-winning coffees won SCAA's Coffee of the Year in both 2009 and 2010—this tradition continues through Yon Edizon's skilled craftsmanship, resulting in a coffee that represents both exceptional terroir and generational expertise.

Rwanda Rwamatamu Hirwa PB

Thu, 12 Jun 2025 13:45:10 +0000

From the rolling hills of Kibuye in Rwanda's Western Province comes this exceptional washed Red Bourbon that showcases what happens when family dedication meets innovative coffee production. Grown at elevations between 1800-2000 meters, this light-roasted coffee delivers bright notes of blood orange, creamy vanilla bean, and oolong tea complexity, all carried by a distinctive milk tea-like body with clean, vibrant acidity.

Behind this coffee is the inspiring story of Rwamatamu Coffee, where Laetitia and Gaston (Mama and Papa B) built a family enterprise focused on meaningful community impact. When their daughter Bernice and her husband Luke joined the operation, they brought fresh perspectives while honoring the foundation of ethical business practices and quality excellence. Their recent establishment of an on-site cupping lab and recognition at the 2023 African Fine Coffee Association conference demonstrates how traditional values and modern innovation create something truly special.

What sets this coffee apart goes beyond its bright, complex flavor profile. Rwamatamu's "petit à petit" approach to growth means every decision prioritizes quality and community relationships. They offer premium prices to growing partners well above market rates, provide microloans for essential needs, and have established reward programs that recognize exceptional farmer innovations.

Each sip reflects not just the ideal growing conditions of Rwanda's Western Province, but the care and expertise of producers who understand that exceptional coffee begins with strong community relationships.

Rwanda Sholi Microlot

Tue, 20 May 2025 19:28:21 +0000

From the highlands of Rwanda’s Muhanga District in Southern Province, this exceptional microlot showcases the remarkable dedication of the Abateraninkunga ba Sholi Cooperative. Grown at 1,918 meters on the slopes of Gitima Mountain, this fully washed Bourbon variety delivers a clean, tea-like body with vibrant, bright acidity and distinctive notes of lemongrass tea, passion fruit, and vanilla. The Abateraninkunga ba Sholi Cooperative—whose name beautifully translates to “mutual assistance”—began as a vision of 30 women in 2008 and has since grown to include over 600 members managing multiple washing stations. This particular microlot represents the cooperative’s commitment to quality, featuring carefully selected cherries that undergo meticulous processing to preserve their inherent characteristics. What makes this coffee truly exceptional is its distinctive growing environment. The coffee trees thrive under native shade species like Polycious fulva and Ficus, alongside fruit trees and surrounded by beekeeping operations that enhance both the coffee’s flavor complexity and the sustainability of the farming system. This lot demonstrates the remarkable potential of Rwandan coffee when cultivated with precision and care. Each sip tells the story of the 32 smallholder farmers (including 14 women and 8 young farmers under 35) who tend to these coffee trees, applying sustainable agricultural practices while receiving fair compensation and community support through the cooperative structure. This Rwanda Sholi Microlot exemplifies our commitment to partnerships that benefit both coffee quality and producer well-being.

Brazil João Hamilton

Tue, 06 May 2025 17:31:31 +0000

From the scenic hills of Serra dos Ciganos in São Paulo, this natural process Sumatra variety brings together rich flavor and a compelling story of coffee evolution. Grown at 1,200-1,350 meters by João and Juliana Hamilton on their Sítio Canaã farm, each cup delivers satisfying notes of malted chocolate and date syrup, rounded out with a pleasant nuttiness that lingers just long enough. The syrupy, full body perfectly complements its mellow, soft acidity—creating a balanced, approachable coffee experience.

João's journey mirrors the changing landscape of Brazilian coffee. When his family started farming at Sítio Canaã in 1979, Brazil's coffee industry prioritized quantity above all else. By 2004, João recognized that conventional farming was depleting his mountain soil, and he knew there had to be a better way forward.
That year, João connected with FAF Coffees to develop what he now calls the "Agriculture of Life" – a holistic approach that prioritizes soil health, protects water sources, and respects the natural environment. He began separating coffee plots by variety, implementing selective harvesting, and drying beans on suspended terraces to enhance their natural qualities.

What makes this story even more remarkable is how João's commitment has rippled throughout his community. Today, the Hamilton family operates a washing station that supports around 40 neighboring producers, creating both exceptional coffee and economic opportunity for the entire region.

We're excited to welcome this coffee back to our lineup – a returning favorite that showcases the remarkable potential of Brazilian coffee when passionate producers focus on quality and sustainability. Each cup represents the care and craftsmanship that goes into creating truly exceptional coffee from this renowned origin.