Irving Farm Coffee

A group of 100 farmers in the Nyamyumba region of Rwanda formed the Coopac Collective in 2001 to help each other grow better coffee and get paid fairer prices for their beans. Something must be working because today the cooperative numbers 2,000 members and produces award-winning coffee with state-of-the-art equipment. This selection, roasted by New York’s Irving Farm Coffee Roasters, is the first ever Certified Organic coffee from Rwanda. This classic Bourbon variety tastes sweet and creamy, with notes of clove and crisp pear, leading into a tangy cider-like finish. Warm, savory notes of dark rum and maple round out this comforting coffee.

We feature truly small-batch, seasonal coffees. So there might not be any left. But that's a good thing! Only big corporate factories have the same stuff all year round.

In a shining example of the adage, “it takes a village,” the coffee from Cooperative Cafetelera Capucas Limitada in Honduras is a community affair. More than 80 families from the village sell coffee to the co-op, which places an emphasis on ripe cherry selection, micro-mill processing and modern washing and drying techniques. It’s no surprise, then, that these high-quality beans are roasted by Irving Farm Coffee Co., the first roaster we’ve ever featured twice. Their work continues to impress here: the coffee emerges like a pastry chef’s dream, balanced and syrupy with flavors of almonds and raw sugar.

We feature truly small-batch, seasonal coffees. So there might not be any left. But that's a good thing! Only big corporate factories have the same stuff all year round.

Volcanoes, by definition, are epic. And they’re part of why this Red Bourbon varietal coffee from Jose Antonio Salaverría of Las Cruces in El Salvador is excellent: It’s grown at 1450-1750 meters in hills that are loaded with billionaire-rich volcanic soil from the nearby Santa Ana volcano. Then it’s sorted three times after being washed in one of El Salvador’s most modern processing facilities. Roasted by New York’s Irving Farm, the result is zesty, sweet and spicy, followed by notes of chocolate, stone-fruit and citrus—all in one cup.

We feature truly small-batch, seasonal coffees. So there might not be any left. But that's a good thing! Only big corporate factories have the same stuff all year round.