Ethiopia Limmu Kossa is an exquisitely bright and delicate coffee, full of dynamic floral notes, layers of sweetness and balanced citric acidity.

Vibrant and complex with notes of lime zest, honey, and stone fruit. This is a unique and versatile coffee that can be enjoyed in a myriad of ways.

PROCESS : Washed

CULTIVAR: Ethiopia Heirloom

Limmu Kossa Estate is a large, family-owned farm located in the Jimma Zone of the Oromia Region in Ethiopia.
The farm was established in the year 2000, and currently employs around 700 people during harvest. Limmu Kossa is committed to using modern and environmentally responsible farming techniques to produce high-quality coffee. The farm employs an exemplary agroforestry system making use of the shade of original, indigenous forest species. Additionally, Limmu Kossa is active in their surrounding community, constructing an 8km dry weather road and three classrooms at the local elementary school.

The La Labor is our latest offering from the Ocotepeque region of Honduras. This washed process lot is an approachable, yet remarkable coffee that exhibits layers of flavor & balance. Delicate with caramelized sweetness, reminiscent of green apple; both viscous & sweet, displaying notes of almond & clove.

PROCESS: Washed

CULTIVAR: Catuai, Pacas, Parainema, Yellow Cataui

The Asociación de Mujeres Productoras de Café La Labor (AMPROCAL) was founded in 2007 by 10 women & is the only association in the region with 100% female producers. AMPROCOL now has over 300 producers & seeks to highlight the efforts of female coffee growers & support them as they produce high- quality, organic specialty coffees. AMPROCOL has a department that provides technical assistance & agronomic advice to farmers, helping to improve productivity & sustainability. Coffee is selectively picked & pulped the same day. Coffee is then fermented for 12 to 18 hours & washed in clean water. Parchment is laid to sun dry for 4 to 7 days.