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4 itemsThree Idiots - A Classy Blend - For Classy People - POUR OVER Chemex
MEDIUM BODY, MELON, CHOCOLATE, LONG FINISH
$6.00
Uncanny Decaf - How Are You So Good? - POUR OVER Chemex
notes: walnut, honey, malt, melon, lively lime acidity
Washed | Medium Roast
12 oz. whole bean coffee roasted to order
Washed | Medium Roast
12 oz. whole bean coffee roasted to order
$7.00
Ureña Rojas Family - Finca La Naciente - Chirripó, Costa Rica - POUR OVER
The Family & Farm
Back in 2005, Régulo Ureña and Isabel Rojas founded Café Rivense, a farm and micromill in Chirripó, Costa Rica. Their children – Ricardo, Mario, and Esteban – run the farm together, tending to different aspects of the work and business. According to Ricardo, the family’s history in the region goes back generations to his great-grandfather Hilario Ureña who founded the village of San Juan Norte. The land stayed in the family, and at 19 years old, Régulo Ureña, Ricardo’s father, planted the farm’s first coffee plants.
The entire family is dedicated to growing the highest quality coffees as sustainably as possible. In 2019, one of the Ureña Rojas family’s microlot coffees placed 5th in Costa Rica’s Cup of Excellence. It was the first time a coffee grown in their region ever placed in the top ten.
Ricardo & Esteban's Visit
In April of 2026, Ricardo and Esteban visited us at the nest in Altadena. During their visit, they cupped all of our coffees and spoke with us for hours. It was an incredible gift to meet and converse with one of our farming partners. Hearing their perspective on farming, milling, and q grading coffee was invaluable.
One highlight from our discussion – Ricardo talked about how the terroir on their farm can vary enough to cause subtle differences in how their coffees taste. For example, a coffee grown on the east face of a mountain will have different conditions than that on the west face, thus imbuing them with different cup characteristics. This is part of why Café Rivense uses a full honey process at their micromill. It creates much more consistency in their lots.
It was an absolute pleasure to meet such kind, dedicated, and caring people who love coffee as much as we do!
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notes: grapefruit, rainier cherry, brown sugar syrup
variety: catuai
elevation: 1700m-1800m
processing: full honey
Back in 2005, Régulo Ureña and Isabel Rojas founded Café Rivense, a farm and micromill in Chirripó, Costa Rica. Their children – Ricardo, Mario, and Esteban – run the farm together, tending to different aspects of the work and business. According to Ricardo, the family’s history in the region goes back generations to his great-grandfather Hilario Ureña who founded the village of San Juan Norte. The land stayed in the family, and at 19 years old, Régulo Ureña, Ricardo’s father, planted the farm’s first coffee plants.
The entire family is dedicated to growing the highest quality coffees as sustainably as possible. In 2019, one of the Ureña Rojas family’s microlot coffees placed 5th in Costa Rica’s Cup of Excellence. It was the first time a coffee grown in their region ever placed in the top ten.
Ricardo & Esteban's Visit
In April of 2026, Ricardo and Esteban visited us at the nest in Altadena. During their visit, they cupped all of our coffees and spoke with us for hours. It was an incredible gift to meet and converse with one of our farming partners. Hearing their perspective on farming, milling, and q grading coffee was invaluable.
One highlight from our discussion – Ricardo talked about how the terroir on their farm can vary enough to cause subtle differences in how their coffees taste. For example, a coffee grown on the east face of a mountain will have different conditions than that on the west face, thus imbuing them with different cup characteristics. This is part of why Café Rivense uses a full honey process at their micromill. It creates much more consistency in their lots.
It was an absolute pleasure to meet such kind, dedicated, and caring people who love coffee as much as we do!
- - - - - - -
notes: grapefruit, rainier cherry, brown sugar syrup
variety: catuai
elevation: 1700m-1800m
processing: full honey
$8.00
Farmers of Bomai - 40 Smallholders, Chimbu - Papua New Guinea - POUR OVER
What makes this coffee special?
Our very first coffee from Papua New Guinea! This coffee is grown in volcanic loam, a nutrient dense soil, imbuing it will bold, complex flavor. Anaerobic natural processing gives it lots of punchy fruit flavors.
Coffee in Papua New Guinea
Papua New Guinea is a relative newcomer to the global coffee industry, despite the ideal growing characteristics of its terrain. Like many other producing countries, coffee arrived to Papua New Guinea through the country’s colonization by Europeans, which came later than most to much of Oceania. The first record of coffee in the region dates back to only to 1890. Initially, coffee farming followed the typical British colonial plantation style of growing. The first large commercial plot came about in the 1930s and was called Blue Mountain Coffee - named after the variety planted by the British in PNG originally from Jamaica. After World War II, commercial production across the country exploded, and between 1951 and 1965, the amount of coffee trees in the country grew by 3,000%.
Today, 85% of the country’s coffee is grown by smallholder living in rural areas. Most plants grown in the PNG Highlands today can be genetically traced back to the plants grown on that Blue Mountain Coffee plantation back in the 1930s.
About Sirigine Coffee Producers
Remoteness and a lack of reliable infrastructure place huge limitations on small farmers across the Highlands of Papua New Guinea. In Chimbu, the terrain is extreme. Lacking the flat plains and valleys of the surrounding areas, Chimbu instead consists of steep land in a continuous mountain range, making growing extremely difficult.
Back in 2013, a local coffee farmer named Paul Sirigine started Sirigine Coffee Producers (also known as the Bomai project) by setting up a dry mill in Goroka where local growers could more easily process their coffees. This allowed local smallholders to maintain higher quality, more transparency, and better integrity for their crops. Now, Samuel Raffana runs the dry mill and supports local farmers in implementing practices to improve the quality of their crops.
notes: cranberry, jasmine, caramel, dried blueberries
varieties: arusha, blue mountain, bourbon, typica
elevation: 1600m - 1800m
processing: anaerobic natural
Our very first coffee from Papua New Guinea! This coffee is grown in volcanic loam, a nutrient dense soil, imbuing it will bold, complex flavor. Anaerobic natural processing gives it lots of punchy fruit flavors.
Coffee in Papua New Guinea
Papua New Guinea is a relative newcomer to the global coffee industry, despite the ideal growing characteristics of its terrain. Like many other producing countries, coffee arrived to Papua New Guinea through the country’s colonization by Europeans, which came later than most to much of Oceania. The first record of coffee in the region dates back to only to 1890. Initially, coffee farming followed the typical British colonial plantation style of growing. The first large commercial plot came about in the 1930s and was called Blue Mountain Coffee - named after the variety planted by the British in PNG originally from Jamaica. After World War II, commercial production across the country exploded, and between 1951 and 1965, the amount of coffee trees in the country grew by 3,000%.
Today, 85% of the country’s coffee is grown by smallholder living in rural areas. Most plants grown in the PNG Highlands today can be genetically traced back to the plants grown on that Blue Mountain Coffee plantation back in the 1930s.
About Sirigine Coffee Producers
Remoteness and a lack of reliable infrastructure place huge limitations on small farmers across the Highlands of Papua New Guinea. In Chimbu, the terrain is extreme. Lacking the flat plains and valleys of the surrounding areas, Chimbu instead consists of steep land in a continuous mountain range, making growing extremely difficult.
Back in 2013, a local coffee farmer named Paul Sirigine started Sirigine Coffee Producers (also known as the Bomai project) by setting up a dry mill in Goroka where local growers could more easily process their coffees. This allowed local smallholders to maintain higher quality, more transparency, and better integrity for their crops. Now, Samuel Raffana runs the dry mill and supports local farmers in implementing practices to improve the quality of their crops.
notes: cranberry, jasmine, caramel, dried blueberries
varieties: arusha, blue mountain, bourbon, typica
elevation: 1600m - 1800m
processing: anaerobic natural
$6.50