Atlas Coffee Importers, LLC

Atlas Coffee Offering

Tasting Notes

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.

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.

Samambia 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.

Certified Organic "Fazenda Nossa Senhora de Fatima": 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.

Colombia

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.)

Huila Excelso 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.

Boyacá Excelso Guayatá: This 100% tipica varietal is from the Guayatá region, in the southwest area of the department of Boyacá. The farms in this area are at an extremely high 1,770 masl, which, in combination with the heirloom varietal, imparts a vibrant acidity and unique complexity that set it apart from other Colombia coffees.

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.

Costa Rica

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.

SHB EP West Valley Cloza Estate: Beneficio Cloza de Alajuela is located in the El Rosario Naranjo region of Costa Rica's West Valley. Producer Clodoveo Zamora manages Finca Cloza's 45 hectares of catuai and caturra varietals, which produce approximately 900 69kg bags annually. Zamora uses Penagos mucilage removal equipment in the wet processing, which contributes to a very clean, light cup, with delicate acidity, green melon and honey flavors and lightly floral aromatics.

SHB EP Central Valley APROCETU: The Association de Productores del Cerro Turrubares is located in the mountainous Turrabares area of the Central Valley. Four farms work together to market their coffees under the APROCETU brand, and a clean, light, balanced and consistent cup is the result of their collaboration.

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.

El Salvador

SHG EP "El Toreador": Atlas' profile El Salvador coffee, "El Toreador" embodies the quintessential features of the Santa Ana volcano region: extremely clean and sweet, with a lightly citric, effervescent acidity remininscent of Huila or Cauca coffees from Colombia. The 2010 deliveries of "El Toreador" feature flavors of toffee and crisp Braeburn apple, and a dusty cinnamon finish. El Toreador is a very versatile profile, equally at home as a single-origin, or blend component.

HG EP Finca Ayutepeque: One of our two estate offerings from producer Emilio Lopez, Finca Ayutepeque is situated between 1,000 and 1,100 masl, and is an extraordinary example of a "High Grown" coffee. It's deep, syrupy mouthfeel, mild acidity and soft flavors of hazelnut and milk chocolate make it an excellent espresso blend component; so rich, in fact, that we made it the foundation of our "Flor de Izote" blend!

SHG EP Finca El Manzano: Our second estate offering from Emilio Lopez, Finca El Manzano (Spanish for "apple tree") lies between 1,300 and 1,550 masl, and is only a stone's throw away from Finca Ayutepeque. This elegant coffee has consistently done very well in the Cup of Excellence® competitions, and features a dry, red apple acidity, a very crisp mouthfeel and refreshing finish.

SHG EP Finca Las Neblinas: Another fine estate coffee brought to us by Emilio Lopez and Cuatro M Coffees, Finca Las Neblinas ("misty fog," or "foggy mist,") begins at 1,400 and ascends to around 1,700 masl, at which point a nature conserve caps the peak of Ayeco Mountain. Very near to Finca California, another Atlas favorite, Finca Las Neblinas consists primarily of Bourbon and Pacas varietals, and experiences very cool temperatures due to the near constant mists that surround the farm protecting the trees from the sun. Extended maturation and high elevation contribute to the sparkling acidity and sweet green melon fruit character, rounded nicely by honey and sugar cane. Learn more about Finca Las Neblinas at Cuatro M's fantastic website.

SHG Gourmet Prep* Finca Santa Sofia: Finca Santa Sofia has produced one of our favorite coffees of 2009, 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 for several years running! (bagged using GrainPro Supergrainbag™ liners)

SHG Gourmet Prep* Finca La Providencia: Yet another stellar El Salvador estate coffee, Finca La Providencia is the newest addition to 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. (bagged using GrainPro Supergrainbag™ liners)

SHG Gourmet Prep* 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! (bagged using GrainPro Supergrainbag™ liners)

*"Gourmet Preparation," in the case of El Salvador, indicates bean size of 16 screen and above, and a maximum of five secondary defects per 350 gram sample, with no primary defects allowed.

Ethiopia

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

Natural Sidamo Gr. 3 "Chelfit": The "Chelfit" profile captures the floral fragrances, perfumed aromas and intense citric flavors more typical of coffees from the Sidamo and Yirgacheffe areas of Sidama. An additional stage of defect removal allows "Chelfit" to maintain the syrupy mouthfeel and slightly herbal wildness so desireable in natural Ethiopia coffees, 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.

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.

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.

Honduras

Copan Las Capucas - Fair Trade, Organic, Rainforest Alliance Certified: 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.

Santa Barbara SHG Gourmet: The Santa Barbara area of western Honduras, just north 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 now consistent winners Cup of Excellence® awards annualy. 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.

Beneficio San Vicente Blend: Developed by BSV's quality control staff, this blend 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.

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.

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.

Jamaica

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

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.

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.

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.

Nicaragua

SHG EP: Great value for a Central. Cups out much like the best Costas - brisk, clean and crisp.

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.

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.

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.

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.”

Sulawesi

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

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.

Tanzania

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

Mt. Meru Peaberry: Retains the East Africa intensity, but also offers subtle peach mid-tones.

Mondul Estate AB: The most refined of our current Tanzanias. Apple and orange top notes with a crisp, tannic snap in the finish.

Zambia

Munama Estate: Located near the town of Ndola, in the northern area of Zambia, Munama Estate encompasses around 40 hectares of land, at an elevation of 1,300 masl, planted entirely with SL-28 variety. Munama's carefully controlled agronomy results in an exceptionally clean cup, featuring a tartric green grape acidity, a very light mouthfeel and a snappy, tannic finish leaving the palate feeling refreshed and alive.

Munali Estate: A ninety minute drive south of Lusaka brings one to Munali Estate, very near the town of Mazabuka. Munali's coffee features a wonderfully soft combination of honey, melon, orange zest and sugar cane, for a surprisingly mellow variation on the classic washed East African profile.

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.