Single Origin
$15
250g

Banko Dhadhato Ethiopian Yirgacheffe

 

Country: Ethiopia

Grower: Banko Dhadhato Cooperative | 177 members

Variety: Indigenous Heirloom Cultivars

Region: Gedeo Zone, Southern Nations, Nationalities and Peoples' Regional State

Harvest: October - December

Altitude: 1750 - 2300

Process: Full Natural and Dried in the Sun on Raised Beds

Certifications: Fair Trade / Organic

Overview: This Yirgacheffe comes from Ethiopia’s most famous growing region, synonymous with quality beans and big fruity flavors. A natural traditional processed bean where the freshly picked ripe beans are spread out on raised beds and dried out in the sun on raised beds. These beans retain a tonne of fruit flavor and carry a pleasant wine-like acidity.

Roast Profile: Light

Taste Profile: Red Grapes, Blueberries, Stone Fruits

when you spend $50 or more
(applies to Canada only, please contact us for international shipping quote before ordering)
$15
250g

Ethiopian Gedeb

 

Country: Ethiopia

Grower: Banko Gotiti Cooperative

Variety: Indigenous Heirloom

Region: Gotiti, Gedeb District

Harvest: October - January

Altitude: 1900 - 2100

Process: Natural

Certifications: Organic

Overview: Producers deliver ripe cherries to Gotiti mill every day during the harvest season. At the washing station coffee is carefully sorted, pulped, fermented, and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours
during the first few days of the drying process. Depending on weather, the beans are dried for 12 to 15 days until the moisture in the coffee beans is reduced to 11.5 percent.

Roast Profile: Light

Taste Profile: Pineapple, Cherry, Berries

$15
250g

Ethiopian Honey Keramo

 

Country: Ethiopia

Grower: Bensa District Keramo Village

Variety: Setami

Region: Sidama

Harvest: December - February

Altitude: 1900 meters

Process: Full Honey and Dried Under Quality Shade Canopies

Certifications: Organic

Overview: The producers of Keramo who live high in the beautiful Bombe Mountains are so remote that the area does not have its own central washing station. They are part of a member organisation consisting of 667 producers in various parts of the mountain range, which also
includes producers from Bombe and Shantawene.

 

This hand pulped Honey processed coffee where the skin is removed but the mucilage is left on the seed to dry, is dry fermented for 8 hours, then taken to mesh screens where excess water is allowed to drain for 6-8 hours. They are then taken to mesh drying tables under shade canopies, spread out and carefully turned and handpicked throughout the 15 day drying cycle. The honey Keramo is aromatic, herbal, fruity, floral, while still delicate and resonating at the same time.

Roast Profile: Light

Taste Profile: Citrus, Tropical, Peach

$15
250g

Ethiopian Guji Shakisso

 

Country: Ethiopia

Grower: 850 coffee producers organized around Testi Trading PLC

Variety: Indigenous Heirloom Cultivars

Region: Guji Zone, Oromia Region

Harvest: October - December

Altitude: 1800 - 1950 meters

Process: Natural and Dried on Raised Beds

Overview: This coffee located near the town of Danbi Uddo is grown by small-scale farmers in the forests within the Guji Zone of the Oramia region surrounding the town of Shakisso. Made up of twenty different administrative areas known as ‘woredas’, this region is known for its
varying microclimates and altitudes. Producers deliver their ripe cherries where they are dried under sunlight for 20-25 days and subject to extensive screening, then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export, here they are
awarded a ‘Grade 1’ by the Ethiopian Commodity Exchange.

Roast Profile: Light

Taste Profile: Lemon, Green Apple, Black Currant

$14
250g

Kenya Peaberry

 

Country: Kenya

Grower: Othaya Growers Cooperative, Gatugi wet mill

Variety: SL-28, SL-34, Ruiri 11, Peaberry Sort

Region: Nyeri County

Harvest: December - March

Altitude: 1700 meters

Process: Natural

Overview: Normally the fruit of the coffee plant contains two beans that develop with flattened facing sides, but sometimes only one of the two seeds is fertilized, and the single seed develops with nothing to flatten it called a peaberry. These small peaberries embody the characteristics of
a coffee with somewhat greater intensity than normal beans. This Gatugi Peaberry is a very nice example of what great Kenyan coffees can be. Lots of bright citrus fruit and that classic Kenya wineyness in the finish, this great Kenyan will not disappoint.

Roast Profile: Light

Taste Profile: Brown Sugar, Lemon, Plum

$50
200g
SOLD OUT
waiting for next crop

Pacamara - Best of Panama Gold Medal 2020

 

Country: Panama

Grower: Janson Coffee Family Farm

Variety: Pacamara

Region: Volcan

Harvest: February - March

Altitude: 1300-1700 meters

Process: Full Natural and Dried in the Sun on Raised Beds

Overview: Janson Coffee Farm is a small three generation family owned and operated farm in the volcanic highlands of Western Panama. The farm is located in the Talamanca mountain range on the slopes of the Tisingal and Baru volcanoes. Another one of our direct trade coffees, this is an exceptional coffee that continues to get better every year. This Pacamara won 1 ST place this year 2020 at the best of Panama Coffee competition. The Pacamara varietal is unique, If people are not talking about its outstanding flavour and cup attributes, they’re talking about its distinctive size. The Pacamara coffee varietal is a creation from the crossing of Pacas and the Maragogipe varietals. Pacamara is a highly
celebrated varietal around the world due to its decisively distinctive cup characteristics, which are uncommon and sometimes unexpectedly captivating. This Janson micro lot is one of the best in the world, and we are very happy to have it in our line up this year!!

Roast Profile: Light

Taste Profile: Purple Florals, Tropical, Winey

$45
250g

Panama Geisha Anaerobic Natural Lot 249

 

Country: Panama

Grower: Janson Coffee Farm

Variety: Geisha

Region: Volcan

Harvest: February - March

Altitude: 1350 - 1700masl

Process: Anaerobic Natural

Overview: Janson Coffee Farm is a small three generation family owned and operated farm in the volcanic highlands of Western Panama. The farm is located in the Talamanca mountain range on the slopes of the Tisingal and Baru volcanoes. Another one of our direct trade coffees, this is an exceptional coffee that continues to get better every year. This is our 2nd year with Janson Coffee Farm and the quality is outstanding. Winner of 2 silver medals at the Golden Bean Coffee Roasters competition, it was 1 of 5 coffees in the drip category vying for a Gold medal out of 400 other coffees. Truly exceptional, the best coffee we have ever tasted!

Roast Profile: Light

Taste Profile: Floral, Tea Rose, Cherry

$45
250g

Panama Geisha Natural Lot 397

 

Country: Panama

Grower: Janson Coffee Farm

Variety: Geisha

Region: Volcan

Harvest: February - March

Altitude: 1350 - 1700masl

Process: Natural

Overview: Janson Coffee Farm is a small three generation family owned and operated farm in the volcanic highlands of Western Panama. The farm is located in the Talamanca mountain range on the slopes of the Tisingal and Baru volcanoes. Another one of our direct trade coffees, this is an exceptional coffee that continues to get better every year. This is our 2 nd year with Janson Coffee Farm and the quality is outstanding. Lot 59 is another micro lot located on the Janson farm. This natural coffee is packed with flavour, a true representation of what geisha coffee should be; bright, floral, fruity and simply amazing.

Roast Profile: Light

Taste Profile: Tropical Fruits, Honeysuckle, Black Currant

$23
250g

El Diamente

 

Country: Costa Rica

Cooperative: Carlos Fernández Morera, Finca El Cerro, Parcela El Diamante

Variety: Caturra

Region: San Rafael de San Ramón, Alajuela

Harvest: November 2019 – March 2020

Altitude: 1100 - 1350 masl

Process: Fully washed after pulping and anaerobically fermenting. Dried in the sun on a patio and then on raised beds.

Overview: El Diamante is a 14-acre farm which is owned and operated by Carlos Fernández Morera and his family. El Diamante is an example of cutting-edge experimentation paying off for producers. The coffee is processed using an anaerobic fermentation process, which means the de-pulped coffee was fermented in an airtight tank with its own honey water. Temperature, brix, pH, time, and pressure are carefully controlled to enhance the coffee's flavors during the fermentation process. The results have been frequently recognized with top finishes in the Cup of Excellence auction in Costa Rica, including a fourth-place finish in 2017.

Roast Profile: Light

Taste Profile: It’s at once immensely unique, immediately delicious, and irrepressibly nostalgic. Undeniable notes of gingerbread and cinnamon toast are its hallmarks, eliciting nearly unanimous descriptors. These top notes are accented by a sugary sweetness and a fruitiness clean enough to integrate seamlessly and bold enough to stand out in a complex and thought-provoking sensory landscape. It’s an experience unlike anything I’ve had with a cup of coffee.

$23
250g

Natural Keramo

 

Country: Ethiopa

Cooperative: Niguse Gemeda

Variety: Indigenous Landraces & Selections

Region: Keramo Village, Bensa District, Sidama Zone, Southern Nations, Nationalities and People’s Region (SNNPR), Ethiopia

Harvest: December 2019

Altitude: 2100 masl

Process: "Natural" dried in the fruit on raised beds in the sun

Overview: Niguse’s farm is in the Keramo community, part of Sidama’s Bensa district, just inside the zone’s eastern border with the Harenna Forest National Park. This part of Sidama contains some of the zone’s highest farming elevations and coolest daily temperatures. The farm itself is 2 hectares, only slightly larger than the average among smallholders in the region. This is the first harvest commissioned as a microlot by Faysel, the first microlot produced by Niguse, Niguse employs 30 people to complete a harvest, and with an elevation of 2100 meters, harvest is later and slower than many other farmers in Sidama. Drying demanded additional sorting and care to be sure only the best cherry was represented and dried as meticulously as possible. The results are exemplary: one of our highest-scoring natural Ethiopias this year, Niguse’s microlot
is incredibly juicy, strawberry-sweet, and intense in the cup.

Roast Profile: Light

Comments: Sweet, balanced and delicious, the cups were bursting fruit, concord grape and blackberries were very evident. The cups were jammy without being cloying, and there was a lovely subtle acidity running through the flavor profile – I caught it as lemon and lime, others picked up more on the lime. The sweetness and acidity were balanced by a gorgeous sweet cocoa note, a hint of effervescence and a viscous, but not overly unctuous body.

Taste Profile: Strawberry, Lemon, Cherry

$22
250g

Honey Shantawene

 

Country: Ethiopia

Cooperative: Faysel Yonis | Testi Ayla Washing Station

Variety: Kurume

Region: ShentaWene kebele, Bensa woreda, Sidama Zone

Harvest: November 2019 – January 2020

Altitude: 1900 - 2100 masl

Process: Coffee cherries are meticulously sorted and floated and then sealed in grainpro bags for 6 days and then placed on drying beds for 21 days

Overview: The Testi Ayla washing station is located in ShantaWene, a small community in eastern Sidama, close to the Harenna Forest preserve. The 1000 farmers delivering cherry to Testi Ayla average two hectares each in this area and some of the highest elevations in the whole
of Sidama. lots at Testi Ayla are fermented slowly—36 to 48 hours--due to the low ambient temperatures in the region and the replenishment of cold groundwater throughout the process. Drying takes 10-12 days and wet parchment is often covered during the searingly-hot afternoon hours to protect it from cracking. Naturals here take even longer to dry, due to overnight low temperatures and humidity, which slow dehydration. The result is a clean, strawberry-like cup with abundant complexity.

Roast Profile: Light

Taste Profile: This coffee is a real fruit bomb, pleasant aromas of strawberry, raspberry, and caramel in the dry fragrance. As soon as I started tasting this coffee, I loved it. So many red fruits: strawberry,
raspberry, cranberry, and watermelon sorbet! orange, caramel butterscotch, The cups were juicy and clean and left me wanting more.

$18
250g

Kenya

 

Country: Kenya

Cooperative: Faysel Yonis | Testi Ayla Washing Station

Variety: SL-28, SL-34, Batian

Region: Nyeri

Harvest: January - March

Altitude: 1600 - 1800 masl

Process: Washed

Overview: The Kangocho factory is located at the entrance of the Karatina town, which is on the slopes of Mount Kenya right in the heart of Nyeri County. Ripe cherries delivered to this factory are processed on the same delivery day and graded by density before undergoing fermentation. After washing and grading the coffees a second time, the coffees are soaked under clean water from the Gatomboya stream and then dried on African raised beds for up to 21 days.

Roast Profile: Light

Taste Profile: Superb version of the classic sweet-savory, crisply juicy, fragrantly floral-edged Kenya cup. Sweetly bright, black currant, baker’s chocolate, vanilla, redwood in aroma and cup. Deeply bright and richly savory in structure; syrupy, lively mouthfeel. Very deep, very lasting finish, saturated with flavor: chocolate, black currant, vanilla.

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