A rare super nano lot coffee of only 106.50 lbs (and we have ALL of them).  

Cupping Notes : This coffee is clean, sweet and dominates every cup attribute. A beautiful thick syrupy body with notes of plum complimented by aromas of caramel and hazelnut, all adding to its clean sweet acidity. 

Cupping Notes: A very big Colombian coffee with thick body and bright acidity. A complexity of chocolate and citrus flavors.

Country of Origin: Colombia

Region: Huila

Varietal: Caturra

Elevation: 5905 ft

Processing Method: Washed, Sun-dried

Acidity= 2 (on a scale of 1-5) Low acidity

Body= 2 (on a scale of 1-5) Light to medium body

Roast= 3 (on a scale of 1-5) Medium roast

Cupping Notes: A juicy coffee with complex raw honey sweetness. Aromas of flower(star jasmine) and flavors of raisin, tropical kumquat which opens up beautifully as it cools. This coffee also has the caffeine that you look for in a coffee.

Country of Origin: Colombia

Region: Pedredgal

Varietal: Caturra

Elevation: 5500-6200 ft

Processing Method: Washed

Acidity= 2 (on a scale of 1-5) Low acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 (on a scale of 1-5) Medium roast

The Pedregal region is one of the most amazing coffee growing regions in all of Colombia. It is made up of many small villages that dot the mountainous peaks up and around the Pedregal valley floor.  These villages are home to many small, family farmers, most with less than 2 hectares of land. And by small, I mean that most of them are made up of less than 50 people. These farmers process their coffee in the “traditional” manner, with all washing, fermenting, etc handled onsite.

Roberto Calderon comes from the village of San Miguel within Pedregal. The terrain in Pedregal where coffee is grown is very steep, with his farm situated at a dizzying 1670-1890 meters above sea level. His farm is mainly planted in Caturra, with some Bourbon and Typica mixed in. His coffee is picked by he and his family, and then traditionally wet-processed at his farm. They manually depulp their fruit on hand-crank machines, ferment in tiled tanks, wash thoroughly in a second tiled tank and dry their coffee gently on covered, raised beds. It’s a simple process but a beautiful one and it allows them to see the entire production process through from crop to dried parchment. 

Cupping notes: Flavors of cucumber and chocolates with a nice acidity

Country of Origin: El Salvador

Region: Canton Alverez

Varietal: Bourbon - Lot BN2

Elevation: 1550 m

Certification: Direct Trade

Acidity= 3 (on a scale of 1-5) Medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 2-3 (on a scale of 1-5) Light to medium roast

Cupping notes: Complex flavors of cinnamon, spice with a beautiful chocolate finish. 

Country of Origin: El Salvador

Region: Quezaltepeq

Varietal: Bourbon Lot BN 12

Elevation: 1550m

Certification: Direct Trade

Processing method: Natural

Acidity= 2 (on a scale of 1-5) Low to medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 (on a scale of 1-5) Medium roast

Cupping notes: Complex fruit flavors of strawberry, kiwi and peach.

Country of Origin: El Salvador

Region: Apaneca

Varietal: Bourbon Lot BN 23

Elevation: 1500m

Certification: Direct Trade

Processing method: Natural

Acidity= 3 (on a scale of 1-5) Medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 (on a scale of 1-5) Medium roast

Cupping Notes: Beautiful sweet chocolate flavors, a delicious, yummy cup!

Country of Origin: El Salvador

Region: Santa Barbara

Varietal: Bourbon LotBH17

Certification: Direct Trade

Processing Method: Honey (pulp natural)

Acidity= 3 (on a scale of 1-5) Medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 (on a scale of 1-5) Medium roast

Cupping notes: Santa Rita is referred to as an incredible fruit bomb at the Red Whale Coffee's cupping table. Beautiful flavors of sweet strawberries, dried cherries and butterscotch are all present in this amazing Santa Rita, naturally processed coffee.

Country of Origin: El Salvador

Region: Santa Rita

Varietal: Arabica Bourbon

Elevation: 5085 ft

Certifications: Rainforest Alliance, Climate-Friendly Verified Farm

Processing Method: Natural Process

Acidity= 2 (on a scale of 1-5) Low acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 (on a scale of 1-5) Medium roast

Cupping Notes: This is an incredibly intense coffee! Featuring a thick, syrupy body with a berry-fruity acidity. The complex flavors of this coffee start with sweet notes of strawberry and cherry, followed by a smooth, creamy-chocolate, long lasting finish.

Country of Origin: El Salvador

Region: Los Naranjos, Apaneca Ilamatepec

Varietal: Pacas Peaberry

Elevation: 4921 ft

Processing Method: Washed, sun-dried.

Acidity= 2 (on a scale of 1-5) low to medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 (on a scale of 1-5) Medium roast

Cupping Notes: Lush fruit flavors (blackberry and blueberry). An aggressive and complex acidity, with hints of both dry, red wine and lemons. Layers of puckery, citrus fruits, thick body, chocolate mouthfeel. This bean has strong notes of blueberry and blackberry, creating amazing tastes in the coffee.

Country of Origin: Ethiopia

Region: Amaro

Varietal: Arabica

Elevation: 5249 ft

Processing Method: Natural, sun dried

Acidity= 3 (on a scale of 1-5) Medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 (on a scale of 1-5) Medium roast

This Ethiopia Amaro Gayo Natural...is certified an organic coffee. This extraordinary coffee is milled and exported by Asnakech Thomas(pictured below), the sole owner of the Amaro Mill and a 250-hectare coffee farm in the Sidamo province of Ethiopia. Asnakech is the only female miller and coffee exporter in the whole of Ethiopia and one of the few across Africa  — in all of the coffee industry for that matter. She is an inspiring woman and committed, as the sole grower, miller and exporter of her Arabica beans, to maintain and harvest incredibly high quality coffees year after year. In fact, this coffee cups at over 90 points (on a 100-point scale), which is a rare and significant accomplishment for any coffee farmer.

An Amaro Native, she returned to the region in 2005 to work tirelessly to improve the lives of the local farmers and to raise a global awareness of their coffee. She is a strong  supporter of  many social programs, some of which include local schools, clean water initiates and medical care.

“Before, I only knew coffee in the cup.  Now I know exactly how many hands the coffee has to go through to get there.”-Asnakech Thomas

Cupping Notes: A complexity of juicy fruit (strawberries,kiwi). A light buttery aroma, clean smell and taste.

Country of Origin: Ethiopia

Region: Guji

Varietal: Sidamo Heirloom Ardi

Elevation: 1900-2000 m

Certification: Direct Trade

Processing Method: Natural

Acidity= 3 (on a scale of 1-5) Medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 (on a scale of 1-5) Medium roast

Ardi is a naturally processed coffee, picked up by hands and sun dried on raised beds for three weeks. This sorting up process, of under-ripe coffee cherries, is continued through out the weeks by skilled workers.

Cupping Notes: A beautiful, zero defect coffee with a tea rose aroma and a complexity of fruit flavors(kiwi,lemon,berries). This coffee has a bright, clean finish with a nice acidity.

Country of Origin: Ethiopia

Region: Yirgacheffe

Varietal: Heirloom YirgZ

Certification: Direct Trade

Processing Method: Natural

Acidity= 2 (on a scale of 1-5) Low to medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 (on a scale of 1-5) Medium roast

Cupping Notes: Sweet aroma with hints of honey, caramel, tangerine and grapefruit. Intense fruity acidity with a long smooth after taste.

Country of Origin: Guatemala

Region: Cuchilla, Acatenango

Varietal: Bourbon

Elevation: 4900 ft

Processing Method: Washed, sun-dried, Orange honey

Acidity= 1 (on a scale of 1-5) Low acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 2-3 (on a scale of 1-5) Light to medium roast

Cupping Notes: Super deep cup with bold rich and intense cocoa sweetness, lingering nuttiness and buttery mouth feel

Country of Origin: Indonesia

Region: Western Highlands, Waghi Valley

Varietal: Peaberry

Elevation: 1580 Meters

Processing Method: Washed Process

Acidity= 3 (on a scale of 1-5) Medium acidity

Body= 4 (on a scale of 1-5) Medium to full body

Roast= 3-4 (on a scale of 1-5) Medium to dark roast

Kimel Estate, first established in 1974 by Australian Bobby Gibbs, is now owned by the traditional Opais tribe.  The estate has approximately 1532 acres employing a workforce of 432, all housed on the estate, which provides schooling and medical for those working families and their dependents.

The Kimel Estate management works to implement environmentally friendly farming policies including repurposing the pulp by returning it to the fields as organic fertilizer and recycling the processing water to preserve the nearby rivers and streams used by the surrounding villages and maintaining the plant and wildlife.

Cupping Notes: Super deep cup with bold rich and intense cocoa sweetness, lingering nuttiness and buttery mouth feel

Country of Origin: Indonesia

Region: Eastern Highlands

Varietal: Typica, Bourbon, Arusha

Elevation: 1600 Meters

Processing Method: Washed

Acidity= 2 (on a scale of 1-5) Low to medium acidity

Body= 4 (on a scale of 1-5) Medium to full body

Roast= 3-4 (on a scale of 1-5) Medium to dark roast

Cupping Notes: Citrus notes of peach, strawberry and watermelon. Buttery, sweet dry aroma with an amazing chocolate texture.  

This is YOUR coffee if you generally like a  medium to full bodied cup that can be enjoyed at any time of day!

Country of Origin: Indonesia

Region: Sumatra

Varietal: Arabica

Elevation: 4921 ft

Processing Method: Sun dried natural process

Acidity= 3 (on a scale of 1-5) Medium acidity

Body= 4 (on a scale of 1-5) Medium to full body

Roast= 4 (on a scale of 1-5) Dark roast

The Wahana Estate claims to follow all Organic & Rain Forest Alliance growing processes and protocol's but they are not yet certified.  This is not uncommon because obtaining certification can take many years. 

Cupping Notes: A great Kenya with complex flavors of interesting fruit (berry, citrus). A uniquely clean finish, medium-light body and crisp acidity (acidity being the prized bright notes in the cup due to an interrelated set of chlorogenic acids).

Country of Origin: Kenya

Region: Africa

Varietal: AA Lenana

Elevation: 4500 ft

Processing Method: Washed

Acidity= 2 (on a scale of 1-5) Low acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 (on a scale of 1-5) Medium roast

Cupping Notes: Lemon, citrus, bright, sweet and balanced

Country of Origin: Mexico

Region: El Cuarente̱o

Varietal: SHG Altura Reserve

Elevation: 3772 ft

Certifications: Cafes Sustentables de Mexico

Processing Method: Washed

Acidity= 1 (on a scale of 1-5) Low acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 (on a scale of 1-5) Medium roast

San Cristobal Coffee Importers has been working, together with the state of Nayarit Mexico, since 1996 to develop sources of prize winning coffee.  It is a fact that coffee is a commodity second only to oil so the smaller held coffee farms cover a significant amount of environmentally sensitive land and farming practices become important contributors to bio-diversity and habitat conservation on a global scale.

More money and certifications are now available to growers in Mexico which helps them survive commodity roller coasters and ultimately protects our global environment through the education of farming practices.

     A 250 hour coffee management course is available for growers in Nayarit

     A re-certification test has been instituted to maintain farming integrity among graduates of the farming management course

     A development of coffee quality control system 

     State of the art farming equipment available for Nayarit and other regions in Mexico

     Establishing Nayarit as the coffee quality control leader in Mexico which brings with it world wide accolades

     A partnership with Cafe Sustentables de Mexico (CSM) which provides coffee cooperatives access to state of the art processing services, quality control oversight      and quality certification for exported coffee.

Cupping Notes: Smooth chocolate texture and taste with dry, light fruit complexities (kiwi, berry and raspberry).

Country of Origin: Mexico

Region: Nayarit

Varietal: Terruno Nayarita Reserve

Elevation: 4265 ft

Processing Method: Natural

Acidity= 2 (on a scale of 1-5) Low to medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 (on a scale of 1-5) Medium roast

San Cristobal Coffee Importers has been working, together with the state of Nayarit Mexico, since 1996 to develop sources of prize winning coffee.  It is a fact that coffee is a commodity second only to oil so the smaller held coffee farms cover a significant amount of environmentally sensitive land and farming practices become important contributors to bio-diversity and habitat conservation on a global scale.

More money and certifications are now available to growers in Mexico which helps them survive commodity roller coasters and ultimately protects our global environment through the education of farming practices.

How is this done?

     A 250 hour coffee management course is available for growers in Nayarit

     A re-certification test has been instituted to maintain farming integrity among graduates of the farming management course

     A development of coffee quality control system 

     State of the art farming equipment available for Nayarit and other regions in Mexico

     Establishing Nayarit as the coffee quality control leader in Mexico which brings with it world wide accolades

     A partnership with Cafe Sustentables de Mexico (CSM) which provides coffee cooperatives access to state of the art processing services, quality control oversight      and quality certification for exported coffee.

Cupping Notes: Sweet forward. Milk to semi- sweet chocolate and a graham cracker finish

Country of Origin: Mexico

Processing Method: Washed

Acidity= 2 (on a scale of 1-5) Low to medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3-4 (on a scale of 1-5) Medium to dark roast

Cupping notes: Sweet rose aroma. Amazing nectar with a tangy acidity

Country of Origin: Nicaragua

Region: Nueva Segovia

Varietal: Maracaturra

Elevation: 1,350-1,560m

Certification: Direct Trade

Processing method: Washed

Acidity= 3 (on a scale of 1-5) Medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 2-3 (on a scale of 1-5) Light to medium roast

Cupping notes: Natural processed Red Pacamara that sings with hints of fruit (lemon) and chocolate

Country of Origin: Nicaragua

Region: Matagalpa, Yasica Norte

Varietal: Red Pacamara

Elevation: 850-1150 meters

Certification: Utz Certified

Processing method: Dry Fermented then Washed

Acidity= 3 (on a scale of 1-5) Medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 2-3 (on a scale of 1-5) Light to medium roast

This amazing coffee comes from our friends at Fincas Mierisch. Steve Mierisch has worked in the farming, processing, financing, exporting, and importing of coffee for more than 15 years. 

Steve believes that an industry where more artisanal roasters can access quality ingredients means a better coffee experience for both the consumer and the farmer. He pursues his efforts in New York City through his organization Pulley Collective.

Among other things, Steve consults on the boring things that must be done in any organization and continuously looks for ways to provide more information and transparency for every coffee bean.

Red Whale Coffee enjoys developing relationships that allow us to source directly from the producers, helping to ensure our ability to source the highest quality coffee beans reach your cup.  The lot purchased from Fincas Mierisch only produced 426 lbs of the Red Pacamara and we are lucky enough to have all of it here at Red Whale Coffee!

3 (on a scale of 1-5) Medium body3 (on a scale of 1-5) Medium bodyCupping Notes: • Citrus acidity, honey, chocolate malt.

Country of Origin: Panama

Region: Chiriqui

Varietal: Catuai

Elevation: 6561 ft

Processing Method: Washed

Acidity= 2 (on a scale of 1-5) Low to medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 ( on a scale of 1-5) Medium roast

Cupping Notes: Fruit notes of Grapefruit, purple grapes and blueberry. Chocolate smell and taste.

Country of Origin: Panama

Region: Boquete

Varietal: Caturra #7

Elevation: 1800-2400m

Processing Method: Natural

Acidity= 3 (on a scale of 1-5) Medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 ( on a scale of 1-5) Medium roast

Cupping notes: High sweetness and superior cleanliness with notes of berries, mandarin oranges, mango, papaya and distinct bergamot-like finish.

Country of Origin: Panama

Region: ChiriquÌ_

Varietal: Geisha Bambu

Processing method: Natural

Acidity= 3 (on a scale of 1-5) Medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 ( on a scale of 1-5) Medium roast

Geisha (or correctly gesha) was discovered in Abyssinia, south-western Ethiopia in 1931 and is probably the most famed and sought after coffee cultivar these days.

The Ethiopian lineage, although not clear, is ascribed to Geisha predominantly because of its appearance and cup character. The long seed shape somehow resembles Harrar long berry coffees from south west of Ethiopia.åÊGeisha trees grow very tall and have a distinctive broad, thin and soft leaves, prolific evenly spaced branching and excellent fruit bunching. To achieve the extraordinary cup profile, the geisha trees need to be grown in extremely high elevations.

In 2002 a few trees were found and later discovered to be of gesha pedigree. How this varietal got to Boquete, Panama is still unclear.

Cupping Notes: Wonderful balance, nutty velvety body, nice round and sweet acidity.

Country of Origin: Panama

Region: Boquete

Varietal: Caturra Typica

Elevation: 6561 ft

Certifications: Certified Organic Farm

Processing Method: Natural

Acidity= 2 (on a scale of 1-5) Low to medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 ( on a scale of 1-5) Medium roast

Cupping Notes: Great balance. Nutty silky velvety body with a nice, round, sweet acidity.

Country of Origin: Panama

Region: Boquete

Varietal: Caturra, Typica

Elevation: 4462-6562 ft

Processing Method: Washed

Acidity= 2 (on a scale of 1-5) Low to medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 ( on a scale of 1-5) Medium roast

A thoughtful blended for my daughter Cali who is named after my home state California.  She is filled w/determination and love and beauty.  This is her roast, roasted for you.

Acidity= 2 (on a scale of 1-5) Low to medium acidity

Body= 4 (on a scale of 1-5) Medium to full body

Roast= 4 ( on a scale of 1-5) Medium to dark roast

This is blended as a traditional Italian style espresso- Sweet, carmel, rich chocolate, with a long beautifully lingering velvety after taste.

Acidity= 2 (on a scale of 1-5) Low to medium acidity

Body= 4 (on a scale of 1-5) Medium to full body

Roast= 4 ( on a scale of 1-5) Medium to dark roast

Specially blended for that full body, deep cup coffee. It will ensure that you get that extra kick, accelerating you into over drive and so you can get on with your day!

Acidity= 2 (on a scale of 1-5) Low to medium acidity

Body= 4 (on a scale of 1-5) Medium to full body

Roast= 4 ( on a scale of 1-5) Medium to dark roast

Cupping Notes: Gitesi continues to produce some of the best coffee from this region with such attractive aromatics; cardamom, caramel butter, raw cane sugar and floral like tea notes.  Buttery flavors shift toward cream as this cup cools, with hints of vanilla.

Country of Origin: Rwanda

Region: Karongi Gitesi

Varietal: Bourbon

Processing Method: Wet Processed

Acidity= 2 (on a scale of 1-5) Low to medium acidity

Body= 4 (on a scale of 1-5) Medium to full body

Roast= 3 ( on a scale of 1-5) Medium roast

Cupping Notes: A strong fragrance of caramel, sweet butterscotch and slight floral.  A mix of vanilla and warming spices.  Mutovu is a complete coffee, well balanced with a pleasant level of complexity. The cooling cup sees flavors of stone fruit, grape, apple, all fading into a bittersweet cocoa.

Country of Origin: Rwanda

Region: Nyamasheke

Varietal: Bourbon

Processing Method: Wet Processed

Acidity= 2 (on a scale of 1-5) Low to medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 3 ( on a scale of 1-5) Medium roast

The Mutovu is a newer cooperative, established in 2012 in an ideal area with rich soils.  The location of the Mutovu has made it an instant success, in its first season,  20 tons of parchment was produced and it has cupped consistently well!

"2013" it was a fhuckered up day, mixed into night with a shake of daylight...

Shake'd and baked coffee beans that will taste like love and coffee, making the night before so worth it!

It's time to start it all over again!  Rock'n the Roast!!

Acidity= 2 (on a scale of 1-5) Low to medium acidity

Body= 4 (on a scale of 1-5) Medium to full body

Roast= 4 ( on a scale of 1-5) Medium to dark  roast

Cupping Notes: Balance with crisp acidity, yet complex with notes of malt, lemongrass, cocoa nibs and aroma of sweet tobacco.

Country of Origin: Uganda

Region: Buginyanya, Bugisu, Uganda

Varietal: Kenya hybrid of Jackons Bourbon

Elevation: 5400-5900 ft

Processing Method: Hand-pulped/Fully-washed, Sun-dried, dried on raised beds

Acidity= 2 (on a scale of 1-5) Low to medium acidity

Body= 4 (on a scale of 1-5) Medium to full  body

Roast= 3-4 ( on a scale of 1-5) Medium to dark roast

For years there has been little demand for specialty coffee from this area, however each year Bugisu coffee is stepping it up to contend with Kenyan coffees, grown on the other side of the mountain.  

The muzeh (elders) in this community are I'm the process of passing the art of specialty coffee on to younger generations.  It is exciting to see fresh faces continue to elevate Ugandan Coffees.  These farmers and their coffees are definitely on the rise.

Cupping Notes: Balance with crisp acidity, yet complex with notes of malt, lemongrass, cocoa nibs and aroma of sweet tobacco.

Country of Origin: Uganda

Region: Kapchorwa, Sebei, Uganda

Varietal: Kenya hybrid of Jackons Bourbon

Elevation: 5400-5900 ft

Processing Method: Hand-pulped/Fully-washed, Sun-dried, dried on raised beds

Acidity= 2 (on a scale of 1-5) Low to medium acidity

Body= 4 (on a scale of 1-5) Medium to full body

Roast= 3-4 ( on a scale of 1-5) Medium to dark roast

If you ever go to Uganda you will go to Sipi Falls.  Underground rivers erupt through the volcanic slopes of the west side of Mt. Elgon, pouring over a series of plateaus before misting into the flat plains of Uganda's Savannah below.  This is the Kapchowra region; a stunning microcosm of the greater Bugisu region.  Farmers of this area represent an island people called the Sebei.  Everything from their language to the taste of their coffee is unique. High altitude and cool winds lead to a longer growing season that compliments this varietal to produce flavors as nuanced and powerful as the countryside on which they were grown.

Cupping Notes: Coming soon!!

Country of Origin: Yemen

Region: Country of Origin: Area surrounding Sana'a; the mountains running parallel to the Red Sea between Ta'izz in the Soputh and Sa'dah in the North

Varietal: Mocca Sanani

Elevation: 2000-2500 Meters

Processing Method: Natural

 Acidity= 3 (on a scale of 1-5) Medium acidity

Body= 3 (on a scale of 1-5) Medium body

Roast= 4 ( on a scale of 1-5) Medium to dark roast

The coffee culture of Yemen is like no other, the origianl place of coffee, commercialized and traded through the port of Al Mahka (Mokha).  Yemeni coffee has a rustically distinct flavor profile, attributed to the old stock and near drought conditions.