What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.

Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted since this brings out their unique aromas and flavor notes.

This month, we’re sharing our Nicaraguan Flor de Jinotega with you, grown by the SOPPEXCCA Cooperative.

Nestled in the mountains above the regional capital Jinotega, the farmers of SOPPEXCCA grow coffee under the protective shade of bananas, mangos, and mahogany, and alongside dense forests providing home to dozens of rare orchids and winter habitat for hundreds of migratory songbirds. Jinotega is the heartland of Nicaragua’s coffee producing zone and many of the country’s finest coffees come from the thousands of small-scale family farms arrayed throughout the department’s lush mountain landscape.

This landscape wasn’t always organized this way. Before the revolution of the 1980s many of these small family farms were actually consolidated in expansive haciendas owned by foreigners and the country’s elite and farmed with the intensive use of agrochemical fertilizers and pesticides. The farmers themselves were hired labor, invariably poorly paid. In fact, the genesis of the revolution itself traces directly to these large farms, and the thousands of farmers without access to land. One of the central demands and outcomes of the revolution was a process of land redistribution whereby farmers gained access to the land they had worked for generations. Cooperatives arose out of the need to organize these small farms in larger economic unions that could market coffee, facilitate much needed financing, and serve the community’s broad social, economic, and environmental needs.

What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from. Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted, bringing out their unique aromas and flavor notes.

We are thrilled to share the fascinating stories behind each coffee. This month, Roastmaster, Jacob Long, hand-picked our Ethiopia Yirgacheffe, which also happens to be one of our 2017 Roaster of the Year award winners! Join our Single Origin Club now to have only the finest of coffees delivered to your doorstep each month

Our Ethiopia Yirgacheffe is one of three award-winning roasts from our 2017 Roaster of the Year prize. It's grown by the Worka Cooperative located in southern Ethiopia at about 2,000 meters above sea level. The cooperative is comprised of around 411 members, and is part of the larger Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU). The Ethiopia Yirgacheffe, Gedeb coffee is picked and pulped and washed on the same day, then to be dried in raised beds for no more than seven days.

"Delicate, deeply sweet. Baker’s chocolate, magnolia, peach, black peppercorn, sandalwood in aroma and cup. Gentle, rounded acidity; velvety mouthfeel. The richly drying finish consolidates to baker’s chocolate and peach. An engaging coffee particularly appealing to those who value delicate, cocoa-toned coffees with gentle acidity and engaging spice notes. Reassuring environmental and socio-economic credentials.” -coffeereview.com

What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.

Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted.

This month we're sharing our Guaya'b coffee grown in Guatemala by the Guaya'b Cooperative and light-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

The farmers of the Guaya’b Cooperative grow coffee under a dense forest canopy that doubles as the winter home for dozens of species of migratory birds as well as local flora and fauna. It wasn’t always this way. 

When coffee was introduced to this remote region 40 years ago, it was promoted as an alternative to subsistence agriculture, and farmers were taught to clear forests to make way for this new cash crop. Fortunately, these farmers are closely connected to the health of their land, and have re-established their once logged forests providing much needed shade and diverse ecosystems in which coffee thrives.

Now, a new generation of farmers works to cultivate coffee and a variety of other cash and subsistence crops to increase incomes, and to protect the health of the land. Thanks to their partnership with our importer, Elan Organic Coffee, Guaya’b has perfected the art of picking, depulping and fermenting their coffee to produce deep, juicy, and full flavored coffee with a truly distinctive character.

What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from. Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted, bringing out their unique aromas and flavor notes.

We are thrilled to share the fascinating stories behind each coffee. This month, Roastmaster, Jacob Long, hand-picked our Kenya Nyeri Peaberry coffee, which also happens to be one of our 2017 Roaster of the Year award winners! Join our Single Origin Club now to have only the finest of coffees delivered to your doorstep each month.

This Kenyan coffee is grown on the eastern slopes of Aberdares mountain ranges in Nyeri County, Kenya by the family-owned farms of the Othaya Farmers Co-operative Society Limited (FCS). Established in 1956, FCS has more than 14,000 members who generally have half acre plots averaging 250 coffee trees.

Tasting this coffee at its freshest is not something to be missed. This light roast from Africa has a unique mouthfeel with hints of milk chocolate, ripe peach, and caramel. We’re especially fond of this single origin, because it helped solidify our title as 2017 Roaster of the Year, from Roast Magazine. Along with our Ethiopian Yirgacheffe and Paul’s Blend, the Kenya Nyeri Peaberry was judged during a blind tasting alongside a variety of other entrants – and came out on top. We had the opportunity to meet with Jim and Phyllis, representing the Othaya Cooperative, at the Global Coffee Expo in April, 2017, and snagged this photo of them with our Roastmaster, Jacob Long.

What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.

Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted.

This month we're sharing our Miel de Cajamarca coffee grown in Peru by CENFROCAFE and light-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

The province of Cajamarca has long been the backbone of Peru’s economy due to its vast mineral wealth. Unfortunately, these days, modern mining techniques despoil the earth and surrounding rivers and forests. The cultivation of high quality organic coffee has become the key to Cajamarca’s economic and environmental sustainability, and the farmers of CENFROCAFE are leaders in this effort.

The members of CENFROCAFE carefully pick ripe cherries, depulp, ferment, wash and dry their coffee on their small farms ranging in size from one to three acres. The result is a finely crafted coffee with hints of honey, papaya, and milk chocolate complimented by a soft citric acidity.

What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.

Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted.

This month we're sharing our Sumatran coffee grown in Indonesia by the Garmindo Cooperative and medium-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

Our Sumatran coffee was grown by members of the Garmindo Co-op, formerly known as ASKOGO. This cooperative currently has 760 members, growing Fairtrade and Organic coffee in the Aceh Tengah and Bener Meriah regencies of Sumatra which are renowned for producing excellent coffee. The small farms are tucked into the dense tropical forests of the Northern Gayo Mountains, from 1000 to 1500 meters above sea level.

The Garmindo Cooperative offers regular training activities to each of the farmers in their co-op, in order to improve the quality of their coffees, learn new harvest techniques, and implement more beneficial farming practices. This group was founded in 2008, and has continually improved their coffee in the subsequent years. We have been purchasing coffee from Garmindo Cooperative since 2015.

Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!

This month we're sharing coffee grown in Ethiopia by Daniel Mijane and light-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

This family-owned and run farm is located in the Gedeo zone of southern Ethiopia, a little over 2,000 meters above sea level. Situated between the hills of Halo Hartume, this humid area provides the ideal coffee-growing environment. The Mijane family is deeply involved with the local community of coffee farmers to make sure the coffee is shade-grown with proper organic composting efforts and maintaining the high quality flavors that Halo Hartume provides.

Ato Mijane Worassa was the pioneer behind his family's investment in coffee culture. Now, his sons have grown up learning his techniques, not only in coffee farming but also learning how to manage the business. To carry on his legacy, one of Ato's sons began the Halo Hartume washing station. When you receive this coffee in the mail this month, know that you're supporting a long time family effort of some of the highest quality coffee beans grown in Ethiopia.

Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!

This month we're sharing our Finca de Alexa coffee grown in Nicaragua by Alexa Marin of PRODECOOP and roasted here at Thanksgiving Coffee in Fort Bragg, CA.

Alexa Marin lives with her two sons in the mountains of Northern Nicaragua, near the border of Honduras, where they focus on growing the best coffee possible. She has been a coffee farmer for many years and has worked with the cooperative PRODECOOOP since 1992, currently serving as their gender equality coordinator.

During a visit to Nicaragua in 2013, I had the opportunity to tour Alexa's farm. Above her coffee plants was an over-story of native trees and scattered here and there were decomposing into the soil which made me wonder what affect this could have on the flavor of the coffee cherries.

Later that day, I traveled to the PRODECOOP tasting room to do a blind tasting of coffees from 17 different farms. One coffee really jumped out as overtly sweet and citric. Guess what? It happened to be from Alexa's farm!

-Jacob Long, Thanksgiving Coffee Roastmaster

Each month, our Roastmaster, Jacob Long, hand-picks fresh and unique micro lot coffees that we deliver straight to your doorstep. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Jacob’s selection this month is an eco-friendly coffee grown in Costa Rica.

Join the Roastmaster’s Select Club to begin your coffee journey around the world.

This month's coffee selection from our Roastmaster, Jacob Long, is not only delicious and awakening, it's also environmentally-friendly - which is very important to us. Our Costa Rican Santa Maria de Dota is grown by the Cooperativa de Caficultores de Dota R.L. (CoopeDota), established in 1960 and made up of over 900 farmers in the San José region.

To emphasize their environmentally-conscious farming techniques, CoopeDota is one of the first to utilize a certified carbon-neutral mill with hydro-powered energy consumption, water efficient eco-pulpers and mechanical coffee dryers fueled by coffee parchment. If all of that wasn't impressive enough, CoopeDota also provides trash pickup for the entirity of San Jose, furthering their committment to a healthy environment and bettering of the planet.

We're so thrilled to share this coffee with you! Remember to leave us a review and add a photo to earn more beans, for more discounts!

What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.

Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted.

This month we're sharing our Congo Kivu coffee grown on Lake Kivu, Congo by the SOPACDI Co-op and medium-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

Our Congo Kivu coffee is grown by the SOPACDI Co-op. (Solidarité Paysanne pour la Promotion des Actions Café et Développement Intégral) was created in 2002. This coffee co-op is located on Lake Kivu, straddling the border between the Democratic Republic of the Congo and Rwanda.

SOPACDI now has over 5,200 farmers, 20% of whom are women and is a leader in promoting gender equality and helps revitalize the country's coffee economy. SOPACDI is the very first certified Fairtrade co-op in the DRC and is the 2014 Sustainability Award Recipient from the Specialty Coffee Association of America.

A loving review from one of our customers:

"Just had my first cup of the Congo Medium Roast this morning! It's wonderful! I may not have the sophisticated words of a real coffee connoisseur, but it was rich and full and smooth! Totally enjoyable! You just want to have one cup after another! My previous coffee had been from a grocery store, and this was such a treat to savor!"
-Margaret of PORTSMOUTH, Virginia.

Our Quarterly Roastmaster's Select coffee is wet-hulled, and we've talked about this a few times but just in case, here's what that means:

"Wet hulling’s popularity can be attributed to producers’ need for prompt payments. It was also adopted specifically by many producers who lacked the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult." -Sucafina

‘Wet Hulling’ or ‘giling basah’ in Indonesian is not to be confused with wet processing. Wet hulling is similar to wet processing initially – with the first steps of picking and pulping the coffee beans, then fermenting in order to break down the fruity layer of the coffee cherry called the mucilage, which is washed off the next day. The difference is, the drying process is much shorter in wet-hulling and it’s only dried until 50% of the moisture remains, resulting in lower acidity levels and more flavor and aroma.

What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.

Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted.

This month we're sharing our Guaya'b coffee grown in Guatemala by the Guaya'b Cooperative and light-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

The farmers of the Guaya’b Cooperative grow coffee under a dense forest canopy that doubles as the winter home for dozens of species of migratory birds as well as local flora and fauna. It wasn’t always this way. 

When coffee was introduced to this remote region 40 years ago, it was promoted as an alternative to subsistence agriculture, and farmers were taught to clear forests to make way for this new cash crop. Fortunately, these farmers are closely connected to the health of their land, and have re-established their once logged forests providing much needed shade and diverse ecosystems in which coffee thrives.

Now, a new generation of farmers works to cultivate coffee and a variety of other cash and subsistence crops to increase incomes, and to protect the health of the land. Thanks to their partnership with our importer, Elan Organic Coffee, Guaya’b has perfected the art of picking, depulping and fermenting their coffee to produce deep, juicy, and full flavored coffee with a truly distinctive character.

Each month, our Roastmaster, Jacob Long, hand-picks fresh and unique micro lot coffees that we deliver straight to your doorstep. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Jacob’s selection this month is a special coffee grown in Timor-Leste, Southeast Asia.

Join the Roastmaster’s Select Club to begin your coffee journey around the world.

Our Roastmaster's Select coffee this month is wet-hulled, and we've talked about this a few times but just in case, here's what that means:

"Wet hulling’s popularity can be attributed to producers’ need for prompt payments. It was also adopted specifically by many producers who lacked the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult." -Sucafina

‘Wet Hulling’ or ‘giling basah’ in Indonesian is not to be confused with wet processing. Wet hulling is similar to wet processing initially – with the first steps of picking and pulping the coffee beans, then fermenting in order to break down the fruity layer of the coffee cherry called the mucilage, which is washed off the next day. The difference is, the drying process is much shorter in wet-hulling and it’s only dried until 50% of the moisture remains, resulting in lower acidity levels and more flavor and aroma.

Yemen Mocca from Pearl of Tehama was selected as our quarterly featured coffee by our Roastmaster and Director of Coffee, Jacob Long.

Our Yemen Mocca coffee comes from some of the oldest rootstocks in the world, originally having been transplanted from Ethiopia, to create the first commercial coffee trade. In fact, the word “Arabica” refers to Arabian coffee supplies that were the first to reach the West, initially from the port of Mocca. 

Coffee is one of the crops in Yemen that continues to persist, despite a wealth of challenges, partly because of the deep social tradition among the coffee farmers which keeps these communities together.

Over 1,000,000 people work in Yemen’s coffee trade, from farmers to exporters. Over 3 million people have been displaced due to the protracted civil war in the country. Nearly 2/3 of the country needs food or medical aid, so when a new crop becomes available, we look at it with reverence, knowing the obstacles that had to be overcome in order to reach us.

Altitude: 

1700 - 2400 meters

Processing:

Full Natural Dried on rooftops and raised beds

Farmer: 

615 Farmers around Pearl of Tehama

Varietal: 

Sa’adeh & Ibb Governorates, Yemen

Each month, our Roastmaster, Jacob Long, hand-picks fresh and unique micro lot coffees that we deliver straight to your doorstep. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Jacob’s selection this month is a special coffee grown by the Garmindo Cooperative in Sumatra, Indonesia.

Join the Roastmaster’s Select Club to begin your coffee journey around the world.

Our Sumatran coffee was grown by members of the Garmindo Co-op, formerly known as ASKOGO. This cooperative currently has 760 members, growing Fairtrade and Organic coffee in the Aceh Tengah and Bener Meriah regencies of Sumatra which are renowned for producing excellent coffee. The small farms are tucked into the dense tropical forests of the Northern Gayo Mountains, from 1000 to 1500 meters above sea level.

The Garmindo Cooperative offers regular training activities to each of the farmers in their co-op, in order to improve the quality of their coffees, learn new harvest techniques, and implement more beneficial farming practices. This group was founded in 2008, and has continually improved their coffee in the subsequent years. We have been purchasing coffee from Garmindo Cooperative since 2015.

What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.

Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted, making this one unique.

This month we're sharing our Delicious Peace coffee grown in Uganda by the Naminyoni Cooperative and medium-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

In 2003, a Ugandan farmer walked door-to-door asking his Muslim, Christian, and Jewish neighbors to leave behind a history of conflict, and unite to face their struggle against poverty caused by low coffee prices. The farmers came together and founded a cooperative to build peace and prosperity in their community. From 2004-2014 they were known as the Mirembe Kawomera Interfaith Cooperative. Today, after a decade of support, the co-op no longer exists, having been depleted by the corruption of its founder.

But! We have helped the 200 members who left the co-op to form a new intertribal/interfaith cooperative called the Namanyonyi Community of Shalom Coffee Cooperative. We now begin our second decade of interfaith support, happy to be their first and primary coffee buyer.

Also, our clean water project was inspired from our work with the Namanyonyi Cooperative. Each sale of our Delicious Peace coffee is going to providing clean water to Ugandan coffee farmers and we've already provided the Namanyonyi Co-op with clean water! It is a study in what moves Thanksgiving Coffee Company to be better at what we do, and it is about an evolving theory of change. Click here to read all about it!

What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.

Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted.

This month we're sharing our Sumatran coffee grown in Indonesia by the Garmindo Cooperative and medium-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

Our Sumatran coffee was grown by members of the Garmindo Co-op, formerly known as ASKOGO. This cooperative currently has 760 members, growing Fairtrade and Organic coffee in the Aceh Tengah and Bener Meriah regencies of Sumatra which are renowned for producing excellent coffee. The small farms are tucked into the dense tropical forests of the Northern Gayo Mountains, from 1000 to 1500 meters above sea level.

The Garmindo Cooperative offers regular training activities to each of the farmers in their co-op, in order to improve the quality of their coffees, learn new harvest techniques, and implement more beneficial farming practices. This group was founded in 2008, and has continually improved their coffee in the subsequent years. We have been purchasing coffee from Garmindo Cooperative since 2015.

Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!

This month we're sharing coffee grown in Nicaragua by Los Piños Farm and roasted here at Thanksgiving Coffee in Fort Bragg, CA.

Let's talk a bit about what it means when a coffee is "natural".

It essentially speaks for itself: coffee that's dried naturally. The pulp is left on the cherry and goes straight to drying as opposed to washed coffee, where the cherries are de-hulled, rinsed in water and then dried.

"In the natural drying process, the cherries are placed in the sun on concrete patios or raised drying beds. The skins tighten as they dry and the pulp juices move inward into the two seed in the cherry’s interior. When the mass is totally dry and crisp, and hard as a rock, they are milled like rice, cleaned and sorted and sacked. This process produces quite a different flavor profile from wet processed “washed coffee.” The coffees take on the hints of the fruit and at their best, notes of blueberry and strawberry prevail. There is a jammy sensitivity to the brew, lots of body and fruit aromas." -Paul Katzeff

We've had a working relationship with Byron and his family at Los Piños farm for over thirty years now, and the quality of their coffee speaks for itself.

"Behind every cup, there is a forest, a river to protect, a climate to conserve, many hands that work and a planet to save." - Byron Corrales

What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.

Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted.

This month we're sharing our Miel de Cajamarca coffee grown in Peru by CENFROCAFE and light-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

The province of Cajamarca has long been the backbone of Peru’s economy due to its vast mineral wealth. Unfortunately, these days, modern mining techniques despoil the earth and surrounding rivers and forests. The cultivation of high quality organic coffee has become the key to Cajamarca’s economic and environmental sustainability, and the farmers of CENFROCAFE are leaders in this effort.

The members of CENFROCAFE carefully pick ripe cherries, depulp, ferment, wash and dry their coffee on their small farms ranging in size from one to three acres. The result is a finely crafted coffee with hints of honey, papaya, and milk chocolate complimented by a soft citric acidity.

Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!

This month we're sharing coffee grown in Kenya by the Ichamama Factory and light- roasted here at Thanksgiving Coffee in Fort Bragg, CA.

Our January Roastmaster's Select is grown in one of the most renowned coffee-growing countries in the world, Kenya, and in particular, one of the most well-known regions, Nyeri County. The soil is rich in volcanic minerals setting it apart from other coffee origins and giving the coffee its unique flavor profile.

The Ichamama Factory is under the umbrella of Othaya Farmers Cooperative Society, where we order our Kenya Nyeri Peaberry, one of the 2017 Roaster of the Year award winners! Othaya is fully farmer-owned made up of over 11,000 small-scale farmers, including the Ichamama Factory, made up of about 824 farmers. When you receive this fair-trade coffee in your Roastmaster's Select Club subscription this month, you'll feel confident knowing you're supporting thousands of hard-working families in the Nyeri region of Kenya. Thank you for your support!

What is a Single Origin coffee? Simply put, these coffees are defined by the place they come from.

Single Origin coffees are from a specific farm or group of farms that make up small cooperatives. You’ll find that most of our Single Origin coffees are light roasted.

This month we're sharing our Gorilla Fund coffee grown in Rwanda by the Dukunde Kawa Co-op and medium-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

Over two thousand farms cover 10 km of curvy terrain in the hills of Rwanda - each farm is about an acre and provides homes to families who grow a collection of vegetables and of course, coffee. These farms are managed by the Dukunde Kawa Cooperative, comprised of over 80% women! This women-run cooperative is Fair Trade Certified and has won a Sustainability Award from the Specialty Coffee Association of America in 2012. We are proud to work with them.

This community of Rwandan coffee farmers—collectively known as Musasa after the area’s main town—produces one of the most elegant coffees in the world. During the harvest, the farmers bring each day’s ripe cherries to a central processing station. There, the fruit is removed and the beans are allowed to ferment before they are carefully washed and dried, revealing an exquisitely sweet Rwandan coffee with citric sparkle and deep chocolate undertones.

Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!

This month we're sharing coffee grown in Ethiopia by Daniel Mijane and light-roasted here at Thanksgiving Coffee in Fort Bragg, CA.

This family-owned and run farm is located in the Gedeo zone of southern Ethiopia, a little over 2,000 meters above sea level. Situated between the hills of Halo Hartume, this humid area provides the ideal coffee-growing environment. The Mijane family is deeply involved with the local community of coffee farmers to make sure the coffee is shade-grown with proper organic composting efforts and maintaining the high quality flavors that Halo Hartume provides.

Ato Mijane Worassa was the pioneer behind his family's investment in coffee culture. Now, his sons have grown up learning his techniques, not only in coffee farming but also learning how to manage the business. To carry on his legacy, one of Ato's sons began the Halo Hartume washing station. When you receive this coffee in the mail this month, know that you're supporting a long time family effort of some of the highest quality coffee beans grown in Ethiopia.

Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!

This month we're sharing coffee grown in Ecuador by Farm Crus Loma de Galo Morales and roasted here at Thanksgiving Coffee in Fort Bragg, CA.

Introducing this month's Roastmaster's Select coffee, picked by Roastmaster, Jacob Long, Pichincha Imbabura Chirimoya. The Cruz Loma Farm is sheltered by the subtropical climate of San José de Minas to the northwest of the province of Pichincha at a height of 1,450 meters above sea level. These conditions make it possible to obtain a variety of quality products from its land, such as soursop, corn, beans, naranjilla, orange, tangerine, and, of course, the best coffee. One of the most important motivations of coffee farmers, Galo Morales, is to positively collaborate with the community's economic development, through implementing productive practices that benefit the local population around the farm. In addition, this activity allows him to connect with his family since his wife and daughters actively collaborate in its production and marketing. Being involved in the world of coffee has allowed him to value the effort, love, and passion that a producer must dedicate to his activity in order to achieve the highest quality; also, it has allowed him to improve his relationships with people by sharing the knowledge and experience that you have acquired over the years.