Counter Culture only roasts the coffea arabica, but, under the species of arabica, we buy dozens of different coffee varieties from around the world. Learn more about varieties here.
Processing is the method to turn the fruit from a coffee tree into dried green coffee ready for roasting.
This refers to the elevation at which this coffee was grown.
This refers to the amount of time this coffee will be available for purchase at Counter Culture. Availability is determined by supply and also when the coffee tastes the freshest.
Jabanto – Natural Sundried
The Jabanto group formed in 2017, after changes in the Ethiopian coffee policy permitted smallholder farmers to be able to directly export and sell their coffees. The group has worked hard to build an enterprising business from scratch and their commitment to careful harvesting and processing each year results in some of our favorite offerings. This year’s production of Jabanto Natural Sundried tastes like blueberry, chocolate, and honey.
Juana Escobar Gaspar
This coffee comes to us from the farm of Juana Escobar Gaspar, a producer whose farm is nestled in the highlands of Western Guatemala, near the town of Concepción Huista. Juana is a part of the CODECH cooperative, an organization we’ve worked with closely since 2010. After hundreds of cups tasted, Juana’s coffee was identified by the cooperative as one of their best this harvest, and our sourcing team couldn’t agree more. This coffee’s chocolate covered raspberry-like sweetness is balanced by well structured citrus acidity, and supported by a round syrupy body.
