Carmo Estate


Subtle citrus fruit acidity, toffee sweetness, nutty with a rich mouthfeel

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  • Carmo Estate
  • Varietal: 100% Yellow Bourbon
  • Processing: Pulped Natural and dried on patio
  • Altitude: 950 to 1,200 metres above sea level
  • Owner: Túlio Henrique Rennó Junqueira
  • Town: Minas Gerais
  • * Available in both Light and Mediums Roasts




The Junquiera family starting growing coffee on the highlands of southern Minas Gerais 150 years ago. The current owner, Tulio Junquiera, who is the fifth generation of coffee growers in the family, has combined tradition with innovation to make Carmo Estate a sustainable farm dedicated to the production of specialty coffees. Tulio is also a former president of the Brazil Specialty Coffee Association (BSCA). Carmo Estate’s mission is to produce exceptional coffees while providing its employees with a good quality of life and while ensuring environmental sustainability. The farm is located near the town of Heliodora, in the southern state of Minas Gerais, a stunning region with mountainous terrain and ideal conditions to grow specialty coffees.

Fazenda Dutra


Roasted Hazelnut and Toffee, milk chocolate with a silky mouthfeel

  • Varietal: Yellow Catuaí
  • Processing: Pulped Natural
  • Altitude: 700 - 1300 metres
  • Owner: Ednilson Alves Dutra,
  • Walter Cesar Dutra and Family
  • Town/City: Matas de Minas


The farms from the Dutra family are located in the wonderful region of Matas de Minas in the municipality of São João do Manhuaçu and Caputira in Minas Gerais Estate. The altitude ranges from 700 to 1300 meters and the coffee cultivated there, more than a century old, is in perfect harmony with the environment; rocks, waterfalls and forests.

Fazenda Samambaia 100% Topazio


Dark Chocolate and Molasses, nutty, with a sticky mouthfeel

  • Processing: Pulped Natural and dried on patio
  • Altitude: 1,200 metres above sea level
  • Owner: Henrique Dias Cambraia
  • Town/City: Santo Antonio do Amparo
  • Region: Sul de Minas (Minas Gerais) 


The cool, green hills of Sul de Minas provide ideal conditions for coffee growing and produce some of Brazil’s fnest beans. The region is known locally as ‘Vertentes’, because it forms a border between two very important basins in Brazil: the Grande River Basin (which runs to the south) and the São Francisco River Basin (which runs to the northeast).

Henrique Dias Cambraia, farmer of Fazenda Samambaia, attributes the success of his farm to a combination of various factors, not least: the farm’s geographic location; competent technical management of the plantations, with individualized phytosanitary controls of the planting felds; constant training based on total quality control programs; and, most importantly, the involvement of the whole team that works on the farm.

Finca Camelia


Red Berries acidty, medium body, marzipan with a buttery mouthfeel

  • Varietal(s): Colombia & Caturra
  • Processing: two days mix of fermentation & dried in silos at 40 degrees
  • Altitude: 1,800 metres above sea leve
  • Owner: Echavarria Family
  • Town: El Vergel Region: Antioquia
  • Country: Colombia
  • Total size of farm: 30 hectares Area under coffee: 30 hectares

Finca La Camelia was first acquired by the Echaverria Family more than 30 years ago and was, in fact, the first farm purchased of what is now known as Santa Barbara Estate. Its steep slopes are located in the highest section of the town of El Vergel, before the road curves down to meet the Cauca River Valley. Santa Barbara Estate is composed of 5 sister farms (including Camelia) that lie across three neighboring, geographical regions - Santa Barbara, Fredonia and Amaga. The family began to consolidate the farms in the 1980s, from the beginning Sr. Pedro Echavarria knew that location was crucial. Attracted by diverse micro climates, singular volcanic soils, perfect altitude and a tradition of excellence in coffee production.

Finca El Carmen

El Salvador

Farm: Finca El Carmen

Varietal: 100% Red Bourbon

Processing: Fully washed

Altitude: 1,300 metres above sea level

Owner: The Alfaro Family

Town / City: Ataco

Region: Apaneca-Ilamatepec, Ahuachapán



El Carmen Estate is located at 1,300m above sea level in El Salvador’s Apaneca-Ilamatepec mountain range, one of Central America’s prime specialty coffee producing areas. The estate has been farmed by the Alfaro family for over a century.

El Carmen lies in the heart of El Salvador’s main ‘protected highway’ of forest, a part of the Mesoamerican Biological Corridor System that stretches all the way from Mexico down to Panama. In El Salvador, where more than 80% of the country’s coffee is produced under shade, this eco-system is based mainly in the coffee forest. For this reason, coffee farms such as El Carmen play a vital role as a sanctuary for hundreds of the migratory and native bird species found in this part of the world.

El Carmen is an extremely well-run specialty estate and is managed with scrupulous attention detail, with great emphasis placed on maintaining the identity of each lot from the moment its coffee cherries are harvested until the point when the green beans are ready for export. The estate’s coffee is produced under approximately 60% shade cover, which is required for the coffee to ripen evenly. Prior to the rainy season, shade trees are then pruned to about 40% shade to allow the access of light necessary for new foliage growth.

Finca La Fany

El Salvador

Light citris acidity, rich honey sweetness, roasted nuts with a silky mouthfeel

  • Varietal: Bourbon
  • Processing: Fully Washed and sun dried
  • Altitude: 1,450 metres above sea level
  • Owner: Raphael Silva & Carmen Esteves de Silva
  • Town/City: Department of Ahuachapán
  • Region: Apaneca-Ilamatepec mountain range
  • * Available in both Light and Mediums Roasts



This family-run farm, which has worked with Mercanta since 2005, has been producing coffee since 1870 and has since been passed from generation to generation. Luis, his brother Rafael and Rafael’s wife Carmen are fourth generation coffee farmers who took over Finca La Fany from Luis and Rafael’s aunt some twelve years ago. Although the origins of the farm’s name are somewhat hazy in the family’s memory, the name ‘La Fany’ is believed to come from the name of a woman baptized back in 1870 by ancestors of the Silva family, General Fabio Morán and Etifanio Silva.

Finca Santa Isabel

Stone Fruit Acidity, Chocolate and honey sweetness, velvety mouthfeel

  • Varietal: Caturra Catuaí
  • Processing: Fully Washed and sun dried
  • Altitude: 1,400 to 1,600 metres
  • Owner: Luis Valdes
  • Town/City: 20 km away from Coban city



Located near the town of San Cristóbal Verapaz, in the cool, rainy reaches of Cobán, Guatemala, Finca San Isabel is situated on 300 acres of high, but relatively level, fertile land. Finca San Isabel was frst acquired by Luis Valdes II’s great-grandfather in 1875, when the land was granted to the Valdés family by Guatemala's President; however, the farm was passed out of the hands of the family when it was inherited by a nephew who sold it to a third party. It took time for the farm to return to the Valdés family, who took charge again in 1960 when Luis Valdes I purchased it, bringing it back into the family. He started the coffee plantation in 1965. Don Luis and his son - also named Luis (nicknamed ‘Wicho’) - manage the farm as general and agricultural manager, respectively.

Casa Quemada



Farm: Finca Casa Quemada

Varietal: Caturra & Red Catuaí

Processing: Fully washed & dried on raised beds

Altitude: 1,450 to 1,600 meter above sea level

Owner: Jairo Daniel Herrara

Town / City: Cerro de la Explosion, San Fernando


Finca Casa Quemada (Burnt House Farm) located in Cerro de la Explosion (Explosion Hill) is one of the strangest combinations of farm name and community that we’ve come across! Although we can only guess at how the community gained its name, the farm – sadly – earned its moniker after almost the entire farm burnt down in 2004 in a forest fire. The fired caused serious damage to the surrounding land, and the previous farm owner was forced to sell the farm. One man’s misfortune, however, led to a new life for current owner, Jairo Daniel Herrara. As a young man, Jairo emigrated to the United States to work in construction. He always missed Nicaragua, however, and moved back in 2011 with the aim of owning his own farm. When he found Casa Quemada, he knew his dream had come true.

The farm lies at a tremendous altitude for coffee growing. At 1,400 to 1,600 metres above sea level, his plantation of Caturra and Red Catuaí find ideal natural surroundings. The coffee harvest comes late here – in Nicaragua the usual period is March through May, but sometimes Jairo’s first pass isn’t until early May! This late harvest is an indication that his coffee remains on the tree longer, ripening more slowly and concentrating more delicious flavour in each ripe cherry.



Merced del Potrero


Apple Acidity, chocolate with a sweet notes of orange, medium body, smooth mouthfeel

  • Farm: Mujeres Cafetaleras la Merced del Potrero
  • Varietal: Criollo Mundo Novo Típica
  • Processing: Fully Washed and sun dried
  • Altitude: Approx. 950 metres
  • Owner: Approx. 256 smallholder farmers
  • Town/City: Merced del Potrero



La Merced del Potrero is a small coffee town overlooking the Pacifc Ocean in Oaxaca’s southern Coastal region. This coffee has been produced by a group of approximately 256 women calling themselves Female Coffee Producers of La Merced del Potrero (Mujeres Cafetaleras la Merced del Potrero). Together they farm about 610 hectares of coffee in the fertile foothills of Oaxaca’s Sierra Sur (Southern Mountains). The parcels of land are located between 900 and 1000 meters above sea level, though the town itself is found at a much lower elevation than the coffee plantations which line the top of the mountain.


Gakuyi-Ini AA


Farm: Thirikwa Farmers Cooperative Society

Varietal: SL28 SL34 and some Ruiru 11

Processing: Fully washed & dried on African beds

Altitude: 1,700 to 1,900 metres above sea level

Owner: 1,835 smallholder farmers delivering to Gakuyuini wetmill

Town / City: Gichugu

Region: Kirinyaga East District, Central Kenya



This coffee was produced by smallholder farmers belonging to the Thirikwa Farmers Cooperative Society delivering to the Gakuyuini wet mill (locally known as a ‘factory’), located near the towns of Kerugoya and Kianyaga in Central Kenya.

Gakuyuini (var. Gakuyu-ini) is the Cooperative’s sole wet mill and, itself, is located at 1,600 metres above sea level. Small holder farmers delivering to the mill hail from the surrounding villages of Githiru, Gituba and Mukure, and their small farms (most of which are farmed as mixed use, with a blend of coffee trees – on average around 200-250 trees – and food crops) dot the southern slopes of Mt Kenya at 1,500 to 1,900 metres above sea level. In addition to the SL28 and SL34 that are almost ubiquitous around Kenya, this lot contains some Ruiru 11. Ruiru 11 is named for the station at Ruiru, Kenya where it was developed in the ’70s and released in 1986. The variety is slowly becoming more widespread in the region due to their resistance to Coffee Berry Disease and Coffee Leaf Rust and has been backcrossed with SL28 and SL34 to ensure high cup quality.