Bolivia

Fair Trade, Organic Certified CENAPROC (FLO ID 866): The Central Asociados Productores de Cafe is made up of 85 active farmers (as of 2006,) and primarily produces Typica and Caturra varieties at elevations ranging from 1,400 - 1,700 masl. The acidity of this coffee is characterized by focused apricot and nectarine stone fruit, complemented by soft graham and honey flavors. A touch of butterscotch in the finish rounds out the cup for a very rich and satisfying profile.

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Brazil

NY 2 Screen 17/18 Cerrado Natural "Porta Rossa": Very sweet and thick through the mid-tones, with a hint of roasted ground nut and a toffee finish.

NY 2/3 MTGB SSFC: So many acronyms! What do they all mean? 2/3 (while not an acronym) a defect spec allowing a maximum of nine secondary defects, and no primary defects. "Extra Prime" is another term you hear to describe the same spec. MTGB is "Medium To Good Bean," which specifies 15 (medium) to 16 (good) screen. SSFC means "Strictly Soft" (meaning free of hard, rioy taints) "Fine Cup" meaning specialty grade. As you might expect, the 2/3 MTGB SSFC is an extremely versatile coffee, useful as an espresso component, a dark roast, and a clean, sound, neutral base for blends.

NY 2/3, Screen 17/18 Santo Antonio Estates Classic: This natural process coffee from Santo Antonio Estates in Minas Gerais offers a raisin-like rummy fruit flavor prominent in many high-grown Brazil naturals. The "Classic" profile provides an excellent contrast to our slightly more pungent Porta Rossa profile, like comparing jelly and peanut butter.

Fazenda Samambaia Yellow Bourbon Pulped Natural: The cinnamon sugar aroma, golden raisin, peach, and red berry tones and bright, clear ringing acidity make this very complex Brazil - and we don't say this often - worth serving as a standalone single origin.

Fazenda Arco Iris Pulped Natural: Arco Iris is one of Santo Antonio Estates' premier farms, and this year's pulped natural lot surprised us with clarity and brightness uncommon in Brazil coffees. Soft yellow apple acidity, honey and maple sweetness and a lightly syrupy mouthfeel preside, and only the subtlest hint of chestnut reminds one that the coffee is indeed from Brazil.

Fazenda Cerrado Grande Pulped Natural: Another fine fazenda from Santo Antonio Estates, Cerrado Grande exhibits some of the more spicy, smokey characteristics often associated with fine Brazil coffees. Oak, walnut, rich tobacco and holiday spice make for a comforting yet complex fragrance and aroma, while dried apple, prune and dark chocolate stand out in the cup. Pulped natural processing adds a glimmer of acidity, balanced well by velvety texture and mature sweetness.

Certified Organic "Fazenda Saquarema": A pleasantly bright top note compliments the expected depth, body and sweetness of this coffee. Good as an espresso blend component, or as the base of a drip blend. More information about this farm may be found on their website.

Swiss Water® Processed - NY 2/3: Swiss Water Decaffeinated Coffee Co. uses excellent feedstock to make this very useful Brazil decaf. Body, balance, and good sweetness.

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Colombia

Huila, Monserrate*: A relationship coffee produced by a community in Huila. Bold cherry acidity, red berry tones, and solid structure. Silky body. An outstanding example of what Colombia can do in the specialty grades. Learn more about Monserrate in our Relationship Coffees area.

Cundinamarca, Finca La Fragua*: Juanita Sinisterra's family has managed Finca La Fragua for the past several years, and she has recently multiplied efforts to improve the quality and traceability of coffees coming from her farm. Settled in a valley beneath a breathtaking mountain feature resembling a giant anvil ("la fragua" is Spanish for "forge,") Finca la Fragua spans a range of 1,450 - 1,550 masl, and is made up primarily of Caturra, Typica and Colombia varieties. La Fragua is in the department of Cundinamarca, very near the southern border with Tolima and just five hours from the capital city of Bogota. Fresh citrus zest, red grapefruit and crisp green grape are the highlights of La Fragua's coffees, and we look forward to tasting how Juanita's efforts bring further complexity and elegance to the cup.

Cauca, Inza*: The village of Inza lies in la Cordillera Central mountain range, around 100km east of Popayan and just 30km west of Monserrate. The mountainous coffee growing areas around the Cauca/Huila border have been rife with turmoil for the past several decades due to political instability and drug trafficking. In spite of the dangerous conditions, the coffee growing families of Inza have repeatedly produced some of the most exciting, dynamic and vibrant coffees we've seen from Colombia. Inza coffees tend to share some of the ripe orange citrus and deep red cherry character of the coffees from Monserrate, with an additional zip of tangy, tropical fruits like pineapple and tangerine.

Cauca, Caldono*: Around 90km northeast of Popayan, a group of farmers in the community of Caldono produces some of the most exciting coffees we've seen from Cauca to date. Differing significantly in profile from coffees grown in nearby Inza and Monserrate, Caldono coffees have a refreshing ginger spice and fresh sugar cane sweetness, with an acidity more reminiscent of meyer lemon than ripe orange and cherry. Caldono is a fantastic, unique Colombian coffee that's sure to stand out on any list offerings.

Excelso EP: Classic Colombia. "The coffee that tastes like coffee." Subtle citric top notes, clean finish, medium body.

Excelso Screen 16 "El Corazon": Sweeter and more complex than standard Colombia coffees. Round citric acidity, slightly syrupy body. Great as a stand alone (at a lighter roast, or a darker roast) or as a component in a top notch blend.

Supremo 17/18: Clean and balanced, and often preferred by some buyers due to its larger bean size.

Supremo Screen 18 "El Toro": Very similar to our "El Corazon" profile, sweet, clean and balanced, only bigger. (Does size matter? That's a matter of opinion.)

KVW Process Decaf: Solid, balanced Colombia. Highly versatile decaf.

EA Process Decaf: This process uses naturally developed Ethyl Acetate as a solvent to remove caffeine, yielding a very clean, classic Colombia profile.

Swiss Water® Process Decaffeinated - EP: Swiss uses excellent feed stock for decaffeination, so the coffee comes through the process with good origin character intact.

*Coffees bagged using Grain Pro Supergrainbag™ liners

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Costa Rica

We're pleased as punch here at Atlas to be able to offer some extraordinary Costa Rica micro-lots this season. More info about each micro-mill (beneficio) can be found by following the links in the coffee descriptions.

Beneficio Las Lajas, Central Valley,

• "Perla Negra" Natural* - Ripe pineapple, cherry, concord grape, syrupy, cocoa
• Organic Pulped Natural "Honey"* - Juicy, ripe melon, heavy, fresh, sweet
• Washed* - Crisp, green apple, cocoa, sweet spice, snappy

Benficio Agrivid, Tarrazú

• Finca Don Teófilo, Washed* - Bright, crisp acidity, star fruit, kiwi, consistent, clean, cocoa
• Finca El Corralillo, Washed* - Syrupy, sweet, cherry, sugar cane, light citrus
• Finca El Cañaveral, Washed* - Apple pie, caramel, vanilla, sweet spice, brown sugar

SHB EP Tarrazu Santa Elena Estate: A private estate Tarrazu that offers exceptionally brisk citrus acidity and a perfectly clean finish.

SHB EP Tarrazu Santa Elena Estate "Miel": A "honey" or pulped natural coffee from Santa Elena Estate, with the same great acidity of the washed, but more dark raisin notes, heavier body, and buttery undertones in the finish. Terrific as a single origin, or as an espresso blend component.

La Candelilla Estate, Tarrazú La Candelilla Estate spans the regions of San Marcos and La Sabana in the department of Tarrazú, and has won numerous awards over the years for the outstanding quality of their coffee. La Candelilla also has their own dry mill, and produces a wide array of varities on their land; including Catuai, Geisha and Typica, in a number of different processing methods.

• Washed* - a mix of Caturra and Catuai varieties, the washed Candelilla coffee is crystal clear, with a crisp, refreshing acidity, citrus zest, floral aroma and a clean finish
• Pulped Natural "Honey"* - Primarily Caturra, our "Honey" lot from Candelilla is a syrupy sweet, slightly heavier variation on the washed profile. Canned pears, agave nectar and green grape add dimension and complexity
• Geisha* - Candelilla's showstopping Geisha is a delightful example of how this heirloom variety can perform in the most ideal conditions. Immaculately processed by traditional fermentation washing, the cup runneth over with rose, bergamot and lemon citrus aromatics, while meyer lemon, sweet tangerine and earl grey tea play out in the cup. A truly decadent coffee, sure to charm and impress even the most skeptic of would-be coffee drinkers

KVW MC Process Decaffeinated: Clean and balanced. Medium high acidity, and medium body.

Swiss Water® Process Decaffeinated - SHB: Swiss uses excellent feed stock for decaffeination, so the coffee comes through the process with good origin character intact.

*Coffees bagged using Grain Pro Supergrainbag™ liners

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El Salvador

Finca Santa Sofia*: Finca Santa Sofia has produced one of our favorite coffees of 2011, and there's not enough space on the internet for all of the wonderful things we have to say about it. Ripe, purple plum and deep, dark cherry fruit tones, heavy, nectar-like mouthfeel, absolutely crystal clear finish, it's no wonder that Finca Santa Sofia has won the Cup of Excellence® award several years running!

Finca El Retiro*: Winner of the Cup of Excellence® award in 2006, Finca El Retiro is one of the crown jewels in Cafe Pacas' collection of incredible farms. The cup presents dark, stewed plum, mulling spices & Dr. Pepper, with a resonant acidity and sustained sweet finish. More than most coffees from this area of the Apaneca-Ilamatepeque range, coffee from Finca El Retiro tends to stand out for its depth and richness as opposed to crisp, light characteristics more common to the region making it an extremely balanced single origin espresso or blend component.

Finca San Joaquin*: This 100% Bourbon coffee comes from one of the highest elevation farms in the Apaneca-Ilamatpeque mountain range. Finca San Joaquin rises to 1,684 masl, and receives full sunlight in only the early part of the day, resulting in a very drawn out maturation time for the cherries. This slow ripening, coupled with Beneficio Vivagua's precisely controlled semi-washed processing contributes a brilliantly lush acidity, with a medley of tropical fruit flavors that span multiple dimensions. It's no wonder that Finca San Joaquin won 6th Place in the 2010 Cup of Excellence® competition!

Finca El Talapo*: From the Cerro Verde region southwest of the Santa Ana volcano, Finca El Talapo is one of the newer additions to the Atlas lineup from Cafe Pacas. Subtly sweet and delicate, this approachable coffee reminds one of yellow apple and honey, with a hibiscus twist that adds an exciting dimension to the finish.

Finca La Providencia*: Yet another stellar El Salvador estate coffee, Finca La Providencia is one of the most abundant of the Pacas family's collection of farms. High altitude, heirloom Bourbon and Pacas trees, and volcanic soil are all responsible for the sparkling acidity of this coffee, hinting at white wine and green apple, with a brown sugar and molasses sweetness that rounds the flavor out perfectly.

Finca El Aguila Pacamara*: Sr. Mauricio Ariz and his family manage Finca El Aguila, which produces some of the most exotic and complex El Salvador coffees Atlas has had the pleasure of working with. Seven of the farms 64 hectares are Pacamara variety, the remainder of the farm comprised primarily of Bourbon, Kenya and Pacas varieites. El Aguila ranges from 1,500 to 1,750 masl, and is located just west of Santa Ana near Chalchuapa. Finca el Aguila's Pacamara shines in the cup, with juicy red grapefruit acidity, spicy ginger and sage, and sugar cane sweetness. As with many Pacamara coffees, el Aguila tends to exhibit more tropical fruit and ripe citrus character at a well developed roast; not into second crack, but just before. Luis Rodriguez from Caferium in El Salvador has worked with Sr. Ariz for many years, and provided us with this useful document which offers more in depth info about the farm.

2010 Cup of Excellence® #16, Fincas La Gloria/Nueva Granada: This fantastic lot from Gloria, Maria Jose and Luis Rodriguez won 16th Place in the 2010 Cup of Excellence® competition. It is a blend of two family farms, Finca La Gloria near the town of Apaneca, and Finca Nueva Granada near the town of Ataco. Vacuum packaging has preserved the fine character of this unique coffee, which exhibits rich flavors of blackberry, sugar cane and honey, silky mouthfeel and an extremely sweet finish.

*Coffees bagged using Grain Pro Supergrainbag™ liners

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Ethiopia

Washed Sidamo Gr. 2: Retains some of the floral and citric notes of the Yirgacheffe, but a more straightforward coffee.

Natural Gr. 3 "Chelfit": The "Chelfit" profile captures the floral fragrances, perfumed aromas and intense citric flavors prized in fine Ethiopian coffees. An additional stage of defect removal allows "Chelfit" to maintain the syrupy mouthfeel and slightly herbal wildness so desireable in natural processed coffees from Ethiopia, while preserving the refreshing aftertaste of a pristine washed coffee. While the beauty of "Chelfit" is best realized through the medium of espresso, as a single origin or a blend component, its fruit forward citrus character also stands out in a slow filter brew or french press.

Washed Yirgacheffe Gr. 2: Coffees from the Yirgacheffe area of Sidama are known for their pronounced lemon and red berry flavors, a tea-like finish and delicate hints of jasmine and bergamot.

Natural Harrar Gr. 4: Blueberries and drinking chocolate, with that appealing malty mid-tone Ethiopian cuppers fondly refer to as "Mocca Character." This is the Full Monty of the Harrar world. Amazing sweetness and very uniform consistency.

Certified Organic Transfair Harrar Gr. 4: An exceptionally clean Harrar, this coffee pops with fruit forward blueberry notes and lasting sweetness.

Certified Organic Transfair Ethiopia Sidamo Gr. 2 ('07 Crop): Consistent and citric, with hints of green tea-like character and a touch of honeysuckle in the aromatics.

Swiss Water® Process Decaffeinated - Sidamo Gr. 2: Swiss uses excellent feed stock for decaffeination, so the coffee comes through the process with good origin character intact.

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Guatemala

SHB EP Ayarza: Lake Ayarza lies in a volcanic caldera approximately 60km east of Guatemala City, in the New Oriente growing region of Guatemala. Coffee is harvested from the slopes of the volcano ranging in elevation from 1,400 - 1,500 masl, surrounding the town of Ayarza. Coffees from this region tend to be heavy and rich, with a soft yellow apple acidity and smokey flavors of dark molasses, toffee and toasted almonds.

SHB EP Fancy "Tikal": Our profile Guatemala offers the bold citrus and smokey tones Guatemala is known for, but also has exceptional sweetness and a lingering toffee finish.

SHB EP Fancy San Pedro la Laguna: Guatemala San Pedro la Laguna is a washed and sundried coffee grown between 1,500 and 1,600 masl on the volcanic slopes overlooking Lake Atitlan. Lake Atitlan itself is a crater lake that was created 80,000 years ago by a collapsing magma chamber and as a result the whole region benefits from rich volcanic soil. This coffee introduces itself with aromas of citrus and gingerbread. The initial impression is reinforced by a sweet candied lemon acidity and silky mouthfeel. With its great clarity, flavors of stonefruit, raisin and cane sugar are unmistakable and the charm of this fine Guatemalan coffee is completed by its lingering sweet spice finish.

Ixil A'achimbal: Four villages, or aldeas from the Ixil region of the deparment of Quiche work together in a society called "Ixil A'achimbal" to produce a coffee with lush, winy acidity, vibrant fruit tones and nuanced floral aromatics known as "Trapichitos." On the Atlas cupping table, this extraordinary coffee has been unparalleled amongst other coffees from Guatemala since Atlas' first purchase from the community in 2003. Since then, the quality has only continued to improve in leaps and bounds, with each aldea's coffee gradually establishing an identity of its own.

KVW MC Process Decaffeinated - SHB:One of our more popular decafs. Retains the smoky notes and bold acidity of Guatemalas.

Swiss Water® Process Decaffeinated - SHB: Swiss uses excellent feed stock for decaffeination, so the coffee comes through the process with good origin character intact.

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Hawaii

Kona Fancy Captain Cook: Kona coffee is known for being exceptionally smooth and flawless. Hints of hazelnut.

Kona Extra Fancy Greenwell Farms: Kona coffee is known for being exceptionally smooth and flawless. Hints of hazelnut.

Kona No. 1 Greenwell Farms: Kona coffee is known for being exceptionally smooth and flawless. Hints of hazelnut.

Kauai Estate Reserve: Matches the smooth, light bodied character of the Konas.

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Honduras

Beneficio San Vicente (BSV,) Santa Barbara: The Santa Barbara area of western Honduras, just northwest of Lake Yojoa has developed a reputation for producing stellar coffees over the past several years. Largely due to the involvement of agronomist Angel Arturo Paz, and his beneficio San Vicente in the town of Peña Blanca, Santa Barbara coffees are consistently winners of Cup of Excellence® awards. Coffees from the aldeas of El Cedral, El Cielito and Las Flores, near Peña Blanca, are known for their winy, lush acidity, complex tropical and citrus fruit character, floral fragrance, perfumed herbal aroma and refreshing finish. On occasion, Atlas is able to offer micro-lots from individual procucers of these incredible coffees. Check in with our office for current availability. All Beneficio San Vicente lots are bagged using GrainPro™ Supergrainbag™ liners.

• Denis Teruel, Aldea El Cielito: Sr. Teruel's coffee is a classic example of the deeply sweet, perfectly ripe tropical fruit character that makes coffees from this area of Santa Barbara so special. Maple and toffee sublimely balance the black cherry and dark plum fruit notes for a perfectly balanced cup with sweetness that won't quit.
• Adan Muñoz, Aldea Las Flores: A new offering from Beneficio San Vicente, Sr. Muñoz's coffee displays toffee and caramel aromatics, soft green melon and golden raisin sweetness, acidity that's lively but balanced and a delicately floral finish.
• Adolfo Quiroz, Aldea Las Flores: 2012 is Atlas' first year featuring Sr. Adolfo Quiroz's fantastic coffee. Crisp green grape, dark chocolate and candied walnut are prominent in this cup, which finishes with a refreshing tannic snap.
• Nelson Ramirez, Aldea El Cielito: Nelson Ramirez' farm has been a regular highlight of our Honduras lineup from BSV. Sr. Ramirez' careful management of what is one of the largest farms in aldea El Cielito is responsible for this pristine cup reminiscent of holiday apple pie: fragrant apple and cinnamon, caramel and bosque pear, lightly tart with a balanced depth hinting at sweet pastry.
• Roberto Sabillon, Aldea El Sauce: The aldea of El Sauce has produced a number of Cup of Excellence® 1st place lots, and Roberto Sabillon's coffee is a great expression of the character that cuppers prize so highly. Sweet spice and dark berry in the nose, concord grape and blackberry carry the slightly winy acidity which mellows into clean fruit juice as the cup cools. Very well balanced and approachable.
• "El Cedralito": "El Cedralito" is a proprietary blend of coffees from smallholder farmers in the aldeas of El Cedral and El Cielito. While coffees from these two villages routinely earn top rankings in Cup of Excellence® competitions, many farmers don't produce enough quantity to meet the minimum volume requirements for entry. With careful managment at the mill level, we are able to integrate many of these small lots into our "El Cedralito" profile. The resulting cup is beguilingly sweet, relatively reserved compared to the fruit cocktails put forth by the best smallholders, yet maintaining a degree of complexity not often seen in Central American coffees. Purple plum, clover honey, brown sugar and a touch of aromatic bitters set this profile a cut above a typical Central SHG, at a value that is simply irresistable. ♫ ♪
• Beneficio San Vicente Mezcla I: This blend (mezcla) of coffees from various small producers around Peña Blanca comes from the tail end of the harvest in Honduras, as the elevations of these small farms often exceed 1,600 masl. The result is an exquisitely complex coffee with characteristics seldom found in Central America. Sage, hops and citrus peel shine in the fragrance and aroma, while a lively grapefruit acidity resonates in the cup, complimented by a tingling mouthfeel and brisk finish.

COCAFCAL Co-op - Copan, Las Capucas: Las Capucas coffee is characterized by an aroma of honeysuckle and maple, sparkling green apple acidiy, very light, crisp mouthfeel and a finish of baker's chocolate. We're looking forward to seeing the flavors of this unique coffee become even richer and more refined as our relationship with the producers of Las Capucas develops in the years to come.

• Pedro Romero Rodriguez (FTO/RA) The Romero and Rodriguez families were the first cafeteros to plant coffee in Las Capucas in the 1930s. Pedro and his wife Norma manage one of the most beautiful farms in the community, totaling just over four hectares of land, primarily Catuai, Caturra and Bourbon varieties. Sr. Romero was one of the first growers in Las Capucas to implement innovative practices such as intercropping valuable hardwood trees and fruit trees in his coffee farm, and experimenting with various processing methods such as pulped and full natural, and even conditioning parchment coffee in a cedar chest!. His farm is Rainforest Alliance certified, has its own solar drier with raised drying beds for his coffees, and Pedro recently constructed an elevated deck in the center of his farm to give guests a 360° view of his coffee.
• Jose Isidro Lara (FTO/RA) Don Isidro has long been one of the pillars of the coffee farming community of Las Capucas. Since day one of Atlas' involvement there, Isidro has shown unmatched intensity and dedication to quality in the production of his coffee. As Don Isidro's coffee has improved and demand has increased, he's reinvested his earnings into his wet mill and drying patios, keeping them clean enough to eat off of (literally.) In fact, he probably wouldn't let you eat off of his patio because it would make it dirty for his coffee! Eager to work directly with small roasters, Don Isidro Lara reserves nearly all of his annual production for direct sale. His immaculate processing yields a pristine cup, delicately floral with a crisp, green grape acidity, brown sugar sweetness and refreshingly brisk finish.
• Sergio Leonel Romero (FTO/RA) Sergio Romero has been an active participant in our annual "Te Van A Conocer, Compa!" microlot competition since 2009. From the village of Corquin, just a few short kilometers from Las Capucas, Sr. Romero's coffee shows off honeysuckle aroma, focused green pear acidity and a sustained, sweet maple finish. The clarity and structure of the cup make it very approachable, with triple certification adding further to its versatility.

COCAFELOL - Ocotepeque: The department of Ocotepeque, Honduras borders El Salvador to the north, and boasts some of the highest coffee growing elevations in the country. Roberto Salazar and COCAFELOL co-op in La Labor Ocotepeque have been on the cutting edge of specialty coffee production in Honduras for over a decade, regularly ranking well in the Cup of Excellence® competition. The Salazar family has a long history of coffee production in Ocotepeque, and Roberto is an active member of the prestigious Honduras Quality Coffee cupping team as well managing the co-op, mill and his own farm.

• Edgardo Orellana (FT): Sr. Edgardo Orellana's farm is in an exciting area of Ocotepeque called Guisayote, very near to the El Salvador border with Honduras. His coffee is bracingly crisp, with an effervescent character evocative of vihno verde and spicy ginger ale, softened by ripe bartlett pear and agave nectar. We're honored to be featuring his coffee this year, and will look forward to offering more coffees from Sr. Orellana and other producers in Guisayote in coming years.
• Francisco Moran (FTO): Francisco Moran's farm La Pedrera is located near the aldea of El Granzal in Ocotepeque. Ranging in elevation from 1,375 - 1500 masl, La Pedrera consists principally of Pacas variety, and earned the Cup of Excellence® award in 2009. This year, Sr. Moran's lot features cinnamon and vanilla aromatics, a soft yellow apple acidity and caramel and maple sweetness carried by a lightly syrupy body.
• Julio Roque Moran (FT): Julio Moran's sample took us completely by surprise at an early cupping of COCAFELOL coffees in Ocotepeque in March 2012. An excellent example of the Guisayote profile, tropical fruits (mango, tangerine,) are prominent, with a sparkling acidity that lights up the palate. Sr. Moran only had a small amount of coffee available to Atlas this year, and we're looking forward to carrying on our developing relationship in the future.
• Samuel Reyes, Pacamara (FT): Large bean varieties such as Maragogipe and Pacamara tend to offer some of the most complex flavor profiles known in specialty coffee. Often times dry herbal (sage, basil) or savory (chive, scallion) notes can either positively or negatively compliment exotic tropical fruit and citrus. In the case of Sr. Reyes' Pacamara coffee, green melon, grapefruit, sage and prosecco harmonize to produce one of the most elegant, multidimensional Pacamara coffees we've had the pleasure of offering.

COMSA - Marcala: Marcala historically is Honduras' most famous specialty coffee producing region. One of only a few regions in the world to have received a Designation of Origin ( Denominacion de Origen) certification for coffee, Marcala lies in the cordillera de Montecillos region, northwest of Tegucigalpa. COMSA (Cafe Organico de Marcala, S.A.) is an association of some of the best producers of specialty coffee in Marcala. More than just a cooperative, COMSA is managed by a general assembly of its producer members, and is focused on improving quality of life and quality of coffee production for all involved. Along with bulk FTO lots from COMSA, Atlas is happy to offer a number of single producer lots that highlight the distinctive profiles possible within a single region as small as Marcala.

• Edwin Contreras (FT)
• Fredy Perez (FTO)
• Oscar Alonzo "Cual Bicicleta" (FTO)
• "Reserva de COMSA" (FTO)

Swiss Water® Process Decaf Transfair Certified Organic: Swiss uses excellent feed stock for decaffeination, so the coffee comes through the process with good origin character intact.

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India

Washed Robusta Parchment PB "Ahimsa": Ahimsa means "nonviolence." This is an exceptionally clean and smooth robusta reminiscent of a chocolate malt. Also a very useful espresso blend component for Northern Italian style espresso.

Washed Robusta Parchment AB & C: Very similar to the "Ahimsa" profile PB, these slightly larger bean washed robustas retain the same nutty, malty character, making them also very useful espresso blend components for Northern Italian style espresso.

Monsooned Malabar AA: Nothing but low notes in this coffee song. Deep body, unique treacle and balsa flavors. Think espresso.

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Jamaica

Penlyne Castle: Delicate light bodied cup, with hints of hazelnut and honey, and a subtly floral finish.

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Java

Private Estate Kayumas: An appealingly deep and resonant cup, with molasses, toffee, graham and root beer flavors dominating. Phenomenal as a blend base, and stands alone superbly.

Swiss Water® Process Decaffeinated - Estate: Swiss uses excellent feed stock for decaffeination, so the coffee comes through the process with good origin character intact.

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Kenya

Fairvew Estate: Located in a lush area at the edge of the Riara River, a short drive north of Nairobi, James Kibera's Fairvew Estate has been producing outstanding coffee for over eighty years. Primarily SL-28 varietal, Fairview's coffees exhibit powerful flavors of stone fruit (peach, apricot,) with a bold ripe citrus acidity and snappy black tea finish. Atlas routinely features AA, AB and Peaberry selections from Fairview Estate, which are each subtle variations on this theme, unique in and of themselves, but similar in their underlying personalities. Click here for Coffee Management Service's profile on Fairview Estate to learn more about this wonderful farm.

Swiss Water® Process Decaffeinated - AA: Swiss uses excellent feed stock for decaffeination, so the coffee comes through the process with good origin character intact.

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Mexico

SHG EP Organic: A classic "breakfast coffee" profile. Light bodied and delicately acidic.

Fair Trade, Organic Certified Chiapas - Majomut (FLO ID 763): The Majomut assiociation is comprised of a number of families from the municipalities of Chenalhó and San Juan Cancúc in the state of Chiapas, who have been legally incorporated since 1985. The Majomut association produces SHG coffees at elevations as high as 1,700 masl, and offers a Gourmet Preparation which ensures that 90% of the beans are above screen size 16

SHG EP Fair Trade, Organic Certified Chiapas - Unión de Ejidos San Fernando (FLO ID 764): This association of indigenous Tzental and Zoque producers in central Chiapas produces a very sweet, clean and delicate cup, with flavors of honey, graham and caramel, a soft yellow apple acidity and a gentle finish.

Certified Organic - Swiss Water® Decaffeinated: Swiss uses excellent feed stock for decaffeination, so the coffee comes through the process with good origin character intact.

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Nicaragua

SHG EP:Brisk, clean and crisp, Nicaragua is known for producing some of the most balanced, approachable coffees from Central America.

Beneficio Las Segovias SHG Gourmet: Atlas' partnership with Beneficio Las Segovias began in 2009, when Atlas' Lab Manager Drew Billups was introduced to Las Segovias' manager, Luis Alberto Balladarez. Drew was in Nicaragua judging the Cup of Excellence® when he first met Sr. Balladarez and became acquainted with the incredible coffees of the Dipilto and Mozonte areas. Beneficio Las Segovias, located in the town of Ocotal, manages many of the Cup of Excellence® winning farms each year, several of which are owned by Sr. Balladarez himself. In early 2011, Drew and Chris visited the farms of Sr. Balladarez, as well as those of the Lovo family in Dipilto, very near the Honduras border. Atlas is priveleged to offer several coffees from these two wonderful families, and we're looking forwared to many excellent years of coffee to come.

• Finca Santa Gema: Finca Santa Gema is situated near the town of Mozonte, just east of Ocotal in northern Nicaragua. At an altitude of around 1,300 masl, Sr. Mario Urbina manages his 17 hectare farm consisting primarily of red catuai variety, which is washed on the farm and patio dried at Beneficio las Segovias. Finca Santa Gema won 21st place in the 2010 Cup of Excellence competition, and Atlas' lot features a sparkling mandarin orange and lime acidity, spicy ginger and fresh sugar cane and a lightly floral fragrance and aroma.
• Finca Un Regalo de Díos, Plantio la Peña: The word plantio in Nicaragua refers to a specific small area of a farm, similar to tablon or partida in other parts of Central America. The name Un Regalo de Díos translates literally to "A Gift From God," and it's easy to see how owner Luis Alberto Balladarez came up with the name. Finca Un Regalo de Díos is situated in a lush mountain bowl near the town of Mozonte, at an elevation ranging from 1,350 to 1,800 masl. Of the approximately 450 hectares encompassed by the farm, around 90 hectares are devoted to coffee, and the various plantios are primarily comprised of Red Catuai and Caturra varieties. Our 2011 lot from plantio la Peña is partly from the first and second pickings of the plantio, at an altitude of approximately 1,400 masl, and features sweet cocoa, toffee and marzipan flavors, with a subtle yet lively acidity and silky body.
• Finca Un Regalo de Díos, Plantio la Amistad: One of Un Regalo de Dío's several fine plantios, la Amistad is located at 1,450 masl, and is characterized by its delicate balance and refined acidity, and cozy flavors of brown sugar, caramel, pralines and allspice. A touch of green grape tartness adds sparkle and dimension to this fine Mozonte coffee.
• Finca Un Regalo de Díos, Plantio el Aserradero: This year's lot from Aserradero was arguably the best of the three plantios we received from Finca Un Regalo de Díos. Aserradero is located at the highest elevation of the farm, averaging 1,500 masl, where the natural cloud forest above the farm begins. Fruit flavors take much more control of this cup than in the other plantios, with pear, red berry and sugar cane dominating the top end. Cola and chocolate sweetness rounds out the bottom, and a pleasant tannic snap wraps up the finish. All in all one of the most exciting, complete Nicaragua coffees we've experienced. It was the Aserradero coffee which took 3rd Place in the 2010 Cup of Excellence® competition, and we're honored to include it among our offerings.
• Finca Santa Teresa, 1st Picking: The farms of Luis Joaquin Lovo's family have been regular winners of Cup of Excellence® competitions in the past several years. His Finca Santa Teresa neighbors his father Joaquin Augusto's farm Bella Aurora (2011 CoE 6th Place)and his brother David Ariel's farm La Pradera (2010 CoE 14th Place) in the area of Dipilto. The brilliant acidity and arresting complexity of Finca Santa Teresa's coffee will surely catapult Luis Joaquin's farm into the same arena as those of his father and brother in the very near future. Ripe raspberry, apple pear and sugar cane temper the focused yet dynamic personality of this refreshing, light bodied coffee.
• Suyatal Maracaturra: Suyatal is a very small community of coffee producers centralized near Dipilto. Maracaturra is one of the famous "elephant bean" coffee varieties, a hybrid of the Maragogipe and Caturra varieties, similar to the Pacamara variety found more commonly in El Salvador and Honduras. We've not found Maracaturra coffees in many countries outside of Nicaragua, which makes it quite a special example if this interesting hybridization. Like Pacamara and Maragogipe coffees, the Maracaturras can exhibit very unique and exotic characteristics depending on the degree of roast. Many people find the unusual savory, herbal qualities of these coffees desireable, while others find them a little too far out for comfort. In most cases these varieties also have a distinct tropical fruit flavors such as mango and guava, which can add a dimension of dry spice and evergreen. These savory/tropical flavors can change greatly depending on the roast degree, so plan to spend some time experimenting with roast profiles for these coffees in order to experience its full potential. For some helpful hints, check out the Pacamara Roasting Guide, published a few years back by the El Salvador Coffee Council.

Fair Trade, Organic Certified SHG EP: A great workhorse FTO coffee. Very consistent and a good value in the FTO world for the top note in a blend.

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Papua New Guinea

Premium Smallholder (PSC): PNG stands out from other Indonesian coffees for its potential for light body, medium to high acidity and delicate fruit and floral qualities, which can make them excellent substitutes for fine Central American coffees. Add to this the fact that coffees ship from PNG on the opposite side of the calendar from Centrals (Aug - Dec, vs. Feb - June,) and a roaster has a relatively underutilized origin ripe for discovery. Most coffee farmers in PNG are small-holders, meaning they only own a small area of land, and produce a small quantity of coffee each year. Atlas works with cooperatives who purchase and bulk these small lots based on specific flavor profiles and quality grades that we determine in advance. The result is a very consistent, clean, light and bright coffee that is arriving fresh just as many Centrals are beginning to fade.

A/X Grade: A good coffee for those needing a blender with just a touch of acidity. Soft with notes of honey and malt character. She's not going to win the beauty contest, but she'll get the job done.

Certified Organic: At the other end of the PNG spectrum from the Kigbah, the Native A/X Organic from our friends at Tribal Aromas lives up to it's name. It's got a lot going on and it's not afraid to show some character. Tropical fruit notes are paired with some very ripe banana and berry flavors.

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Peru

HB MCM 2008: A workhorse Latin American coffee. Sweet and mild.

Certified Organic: Offers a pleasant casava like body and appealing cane sugar sweetness.

Fair Trade, Organic Certified: Offers a pleasant casava like body and appealing cane sugar sweetness.

Swiss Water® Process Decaffeinated - Certified Organic: Swiss uses excellent feed stock for decaffeination, so the coffee comes through the process with good origin character intact.

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Rwanda

Fair Trade Certified Abakundakawa Co-op (FLO ID: 3174): Abakundakawa is a Fair Trade certified cooperative located in the Gakenke district of Northern Rwanda. Of the nearly 2000 small holder farmers who constitute the membership of this co-op, approximately 40% are women.

The experience of tasting this coffee may evoke memories of why we all fell in love with coffee to begin with. Initially wooed by the intense fragrance of orange zest and sweet tea, one next encounters the flavor of sweet, ripe fruit reminiscent of red currant, which is then complemented by notes of aromatic honey, hibiscus, and red grapefruit. The exceptionally focused acidity and lingering buttery finish leave one charmed. The nuance and complexity of this coffee is carried and delivered by an elegant satiny body. All of this seems especially apt coming from a coffee whose name means “those who love coffee.”

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Sulawesi

Kalossi Gr. 1: Brings some of the pungent earthy character of Sumatras, with some extra wildness in the mix.

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Sumatra

Aged Mandheling Gr. 1 DP: Deep molasses and aged wood tones, with a pungent peat and tobacco finish. Often used as a kind of sub-woofer in a blend.

Mandheling Gr. 1 DP: Creamy body, loamy sweet flavors and oodles of Sumatra's famous appealing mustiness. A great Sumatra.

Aceh Pantan Lues Gr. 1: Beautiful preparation by a small volume producer group in the Pantan Lues area near Takengon and Lake Tawar. This 100% Aceh coffee is much cleaner and less gamey than most Sumatras, with wonderful sweetness and hints of cedar and vanilla.

Lintong Gr. 1 TP Superior: Incredible mandarin orange top notes compliment the multi-dimensional array of sweet and deep Sumatra character. Slightly brighter than most Mandhelings, our Lintong offers hints of complex and appealing herbal tones.

Certified Organic: Very popular with our clients for its consistency and its excellent balance of syrupy low tones with round fruit top notes.

Certified Organic Transfair Gr. 1: Usually incorporating coffees from the Takengon or "Gayo" area of Indonesia's Aceh province, this coffees clean preparation enhances spicy, herbal aromatics, while emphasizing syrupy body and an acidity slightly higher than conventional Mandhelings.

MC KVW Process Decaffeinated: One of the two most popular KVW decafs. Maintains its Sumatra character very well through the process.

Swiss Water® Process Decaf Mandheling Gr. 1: Swiss uses excellent feed stock for decaffeination, so the coffee comes through the process with good origin character intact.

Swiss Water® Process Decaf Mandheling Certified Organic: Swiss uses excellent feed stock for decaffeination, so the coffee comes through the process with good origin character intact.

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Tanzania

AA Jipe Moyo CPU: Jipe Moyo is located in the southern district of Mbeya, very near the border shared by Tanzania and Malawi. TechnoServe's CPU program is perfectly suited for coffee farmers in this area, which are predominantly smallholders with one hectare of land or less. The altitude of farms in this area ranges from 1,700 - 2,000 masl, and a plethora of varieties may be found, including Arusha, Typica and Kent. As with all of TechnoServe's CPUs, coffee processed at the Jipe Moyo station is mechanically washed and dried on raised beds. Raisin and brown sugar aromatics lead into a cup balanced by dark, dried fruits, sweet bran, cocoa nibs and molasses. Subtle acidity (prunes) and bittersweet chocolate finish round out this complex profile, which at well developed roasts can tend to resemble a fine Sumatra more than an a washed East African coffee.

AB Kilicafe North This lot is a blend of various CPUs near the northern farming areas of Kilimanjaro (Moshi) and Meru (Arusha.) An unusual case of synergy, we found this blend to be of higher caliber than the various CPU components that went into its creation. Very generally speaking, we've noticed that coffees from these northern areas tend to have more structure and intensity than their southern neighbors around Mbinga and Mbeya. Case in point is this northern blend; red plum acidity is focused and clear, body is lightly syrupy and allows for red grape and sweetgrass to shine in the cup. The traceability inherent in the CPU model offers peace of mind that, while a blend from several groups, this coffee well represents the hard work of each individual contributor.

Peaberry Plus: Bold cabernet acidity and pungent body. A classic Tanz peaberry.

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Blends

Rosebud Espresso Blend: A heavy, thick bon-bon of a pre-blended espresso. Starts bold and ends like caramel. A highly versatile espresso that pulls a great shot, a fine Americano, and a chocolatey latte.

Swiss Water® Process Decaf - Golden Gamelan Blend: If you're looking for a naturally processed decaf coffee with monster body, heavy, syrupy mouthfeel and the barest hint of acidity, look no further than Atlas' Golden Gamelan blend!

Swiss Water® Process Decaf - Espresso Blend: An excellent solution to the decaf espresso conundrum. Very sweet and balanced, with great crema and a lot of presence in the cup.

Swiss Water® Process Decaf - House Blend: More brisk acidity than the espresso blend decaf, but still very well balanced and extremely clean in the cup.

Swiss Water® Process Decaf - Transfair Certified Organic Espresso Blend: Balanced and complex. Swings both ways (as espresso or drip.)

Swiss Water® Process Decaf - Transfair Certified Organic "Cascadia" Blend: SWDCC's Cascadia™ Blend serves up a rich Fair Trade, Organic blend of Central and South American, and Indonesian origins, making for a clean, sweet, balanced and conscience-cushioning 100% Chemical Free decaf. A very versatile blend, Cascadia™ works well both as a drip coffee and an espresso.

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