Merchandise / Coffee Beans

Region:Gakenke District
Cooperative: Abakundakawa Rushashi / Hingakawa
Current Lot #: MLRB 2502
Taste Notes:  Black Currant, Plum, Chocolate, Clean
Partners Since: 2024
Roast Level: Light Roast
Post Harvest Process:Honey

Founded in 2004, Abakundakawa Rushashi / Hingakawa cooperative is located in Rwanda's Gakenke District in Northern Province and sources coffee from the Rushashi and Minazi sectors. It has 2107 members, 916 of whom are women, and 477 are youth.
Abakundakawa Rushashi / Hingakawa strives to constantly improve quality. It grows the coffee variety Red Bourbon Arabica at elevations ranging from 1700 to 2100 meters on volcanic soils. The cooperative owns two coffee washing stations, one in Rushashi and the other in Minazi

Region: Marcala
Cooperative: Caf̩e Orgánico Marcala (COMSA)
Current Lot #: HOH 2501
Taste Notes: Molasses, Graham Cracker, Raisin, Silky
Partners Since: 2014
Roast Level: Medium Roast
Post-Harvest Process: Honey

COMSA serves as a pioneering model for organic coffee cultivation In Latin America. They collect microorganisms from around the farm to combine with molasses, coffee pulp, and minerals for fertilizer, producing some of the healthiest and highest yielding shrubs around. This honey-process has more depth and dried fruit flavors compared to the traditional washed version. Honeyed is a processing technique that falls between washed and unwashed.

The authentic, traditional tool to prepare matcha, Bamboo Whisks were the utensil used thousands of years ago during traditional Japanese tea ceremonies. This is a tool we could not make matcha without.

After sifting matcha into a whisking bowl and adding water, gently but swiftly move the whisk in a zigzag motion until frothy. This will provide a light and smooth consistency, heightening the Matchaful experience.

Our whisks are hand-carved and shaped directly out of 100% natural, chemical-free bamboo. Because of this, there is a slight, natural variation in size and shape. Your whisk may not match exactly with the one pictured. After a few uses, the tines/bristles in the center may straighten out.

Region: Huehuetenango
Cooperative: Rio Azul
Current Lot #: GUR 2501
Taste Notes: Black Cherry, Baking Spices, Hazelnut, Rounded
Partners Since: 2006
Roast Level: Light Roast
Post Harvest Process: Traditional Washedunwashed.

Region: Jaen
Cooperative:Sol Y Cafe
Current Lot #:PAA 2501
Taste Notes: Bittersweet Chocolate, Caramel, Apricot
Partners Since: 2010
Roast Level: Medium Roast
Post Harvest Process: Washed

Founded in 2005, Sol y Cafe is now comprised of over 1000 coffee producing families. We’ve partnered with Sol y Cafe through COOP Coffees since 2010 and are thrilled by the quality and consistency of this coffee each year. This coffee in particular cups as a AAA quality lot, which is the highest quality bracket for Peru exports. Peru coffees sometimes remind us of Guatemalan coffees in their versatility and complex sweetness. We’re currently roasting this coffee as a medium roast which brings out notes of bittersweet chocolate and caramel with a mild fruit-like acidity that reminds us of dried apricots.

Region:Yungus
Cooperative: AIPEP
Current Lot #: BOA 2501
Taste Notes:Almond Toffee, Caramel, Balanced
Partners Since: 2006
Roast Level:Medium Roast
Post Harvest Process: Washed

AIPEP, the Asociacion Integral de Productores Ecologicos de Pumiri, is a primary-level producer association, located in the small village of Pumiri tucked away in the Yungas mountains in the province of Caranavi in Bolivia. AIPEP was founded in 2002 and became partners with co-op coffees in 2006. The farms are located between 1200-1500m and consist of numerous varietals with 42% being Catuai. There are 47 members averaging 4.69 Hectares per farm.

Nourishing, satisfying, and ready in 5 minutes! Whether you need hiking fuel, a clean label office lunch, or a seasonal detox meal, our bowls provide 18g of complete plant protein and 14g of fiber. We prioritize digestive health by using sprouted lentils and ancient grains, ensuring maximum nutrient absorption.

Our clean ingredient list contains no oil and no seed oils, ensuring a truly heart-healthy, whole-food experience. Just add hot water for a wholesome, shelf-stable meal that feels good to eat.

Region: Chiapas
Cooperative: Maya Vinic
Current Lot #:MEV 2601
Tasting Notes: Bittersweet Chocolate, Pecan, Stone Fruit
Partners Since: 2001
Roast Level: Medium 
Post-Harvest Process: Washed

This very special, small co-op is comprised of families from highland communities in the municipalities of Chenalhó, Pantelhó, and Chalchihuitán. They have been producing coffee since the early 1900’s. Almost a century later they organized the Coop with the goal of becoming part of a more equitable market. In 2001, we imported their first fair trade, organic harvest into the US.

High in the mountains of Chiapas, Mexico, among the lush green slopes of the El Triunfo Biosphere Reserve sits Finca Santa Cruz. Here, third-generation producer José Pepé Arguello and his sister Karina grow award-winning single origin coffee with a meticulous approach that brings together conservation and craft.

Mexican painter and muralist Claudio Limón brings that landscape to life on the package with After the Rain, Memories Bloom, an original work inspired by Finca Santa Cruz and the lush world surrounding it.

Roast Level :Light
Tasting Notes: Red Apple, Malt, Chocolate
Product: Mexico Chiapas

Hikari, our Single Origin Ceremonial Matcha, offers a smooth and creamy palette with tasting notes of walnut, lemon, and butter. This robustly-bodied matcha is our go-to for creative lattes.

Sustainably grown in the hills of Shizuoka, Japan, this unique tea is carefully crafted from hand-picked tea leaves of the green tea shrub. What makes Hikari special is its authentic makeup of 100% Japanese matcha from a single source, in comparison to most matcha products which are often blends from multiple farms or mixed with green tea.

Sourced from Hattori Tea Farm, a multi-generational single estate, Hikari is ground to order from first harvest tea leaves. It is pesticide-free, fertilized with organic materials, and shaded by solar panels. At Matchaful, we believe you should know where your matcha came from and the journey it took to get to you, from farm-to-whisk™.

Ingredients: 100% Pure Japanese Matcha

Balanced, smooth, and easy to come back to every day.
This freshly roasted medium roast coffee is designed for a sweet, approachable cup with enough body for milk and enough clarity to drink black. Brew it as drip coffee, French press, pour-over, or espresso.
Roast level: Medium
Size: 12 oz (340 g)
Roasted in Chicago by Common Friends Coffee

TRUBARs are plant-based, vegan protein bars designed as indulgent, dessert-inspired snacks with 12g of protein and 11–13g of fiber per bar. They are gluten-free, dairy-free, soy-free, non-GMO, and contain no sugar alcohols, using simple, natural ingredients like cassava flour, pea protein, and brown rice protein.

Raaka Chocolate Bars
Craft chocolate made for people who actually care what they’re eating. Raaka makes bold, unroasted dark chocolate from scratch using high quality, transparently traded single origin cacao. Their bars are organic, vegan, dairy free, soy free, and gluten free, with bright, unique flavor profiles you won’t find in ordinary chocolate. A premium grab and go treat that pairs perfectly with coffee.

Why you'll love it:
Heirloom coffee varieties from the Yirgachefe region of Ethiopia are known for their floral complexity and refreshing citrus flavors. Sweet and refined, this one-of-a-kind Ethiopian coffee has the vivacity to excite any coffee lover.

Story of the bean:
All coffee throughout the world descends from plants which originally grew wild in the highlands of Ethiopia. Within coffee’s birthplace, the Yirgachefe region is world-renowned for its distinctively floral and fruity coffees. Using modern processing techniques, this coffee was triple sorted by size, color, and density until the final product reaches a point of near-perfection. This pure expression of ancient heirloom coffee is unlike any other.

How It’s Made
Process: Fully-washed and triple-sorted
Altitude: 1,800-2,100 meters
Region: Yirgachefe

Cupping Notes: Lemon Zest, Peach, Vanilla

All of Raaka's chocolate is certified organic, certified kosher, vegan, soy free, gluten free, and Non-GMO and made with ethically sourced, transparently traded unroasted cacao.

A crisp gluten-free waffle cone cookie set in delicious, vegan, single origin 61% cacao dark chocolate with various flavors. Tastes like the crunchy, ice cream filled tip of the cone. 1oz square.

Region:Estelí
Cooperative: Las Diosas
Current Lot #: NIF 2601
Tasting Notes:Caramel, Peanut Brittle, Dried Fig
Partners Since: 2010
Roast Level:Medium
 Post Harvest Process: Washed

Region: Yirgacheffe
Cooperative: OCFCU
Taste Notes: Tropical fruit, floral, dark chocolate, smooth
Partners Since: 2019
Roast Level: Light Roast
Post-Harvest Process: Traditional Washed

Region: Sidama
Cooperative: SCFCU, Telamo, Howolso, Monkonissa
Current Lot #: ETU 2503
Tasting Notes:Orange Peel, Honey, Strawberry
Partners Since: 2014
Roast Level: Light 
Post-Harvest Process: Natural

Dark, smooth, and built for everyday mornings.
This dark roast blend from Colombia and Guatemala is rich and approachable with deep sweetness and a comforting finish. It works beautifully as drip coffee, French press, or espresso if you prefer a more Italian style shot.
Available whole bean for drip, French press, or espresso.
Roast level: Dark
Origins: Colombia and Guatemala
Size: 12 oz (340 g)
Roasted in Chicago by Common Friends Coffee