$17.50
CUP PROFILE: Robust chocolate aromas lead to notes of roasted nuts and dark chocolate in this heavy bodied coffee. Our darkest roast without compromising flavor.
ROAST PROFILE: Darkest
COUNTRY: Honduras
ELEVATION: 1,100-1,650 masl
PROCESS: Washed
CULTIVAR: Various
OTHER NOTES: Single origin, traceable
PROP 65 WARNING
$17.50
CUP PROFLE: A blend of bittersweet chocolate and macadamia nut cookie. This bold cup is deep, dark and delicious.
PROP 65 WARNING
$18.25
CUP PROFILE: Hints of chocolate sprinkles lead to a nutty base with a smooth, creamy body and clean finish in this approachable, comforting coffee.
$18.25
PROP 65 WARNING
$18.75
These beans have been sourced and roasted specifically to make our award-winning Cold Brew coffee.
TASTING NOTES - Chocolaty, rich and smooth
COUNTRY - Guatemala
HOW TO GET IT
HOW TO MAKE IT - Visit our Cold Brew recipe page
REVIEWS
$45.00
Can't decide which delicious Barefoot Coffee to choose? Or want to send an amazing gift? We have created the following Barefoot Coffee sample packages*:
Traditional Drip Sampler
3 different 8oz bags of more developed (darker) roasts with nutty and/or chocolate notes.
Espresso Sampler
3 different 12oz bags of our various espresso offerings.
Taste the World Sampler
4 different 12oz bags from around the world
*All coffees will ship as Whole Bean.
$19.50
CUP PROFILE: Nutty aromas followed by notes of green apple, candied walnut and a lingering milk chocolate finish
$19.50
WE TASTE: Aromas of almond and honey lead to a smooth cup filled with caramel, apple and toffee.
$18.95
PROP 65 WARNING
$22.50
WE TASTE: Floral and vanilla aromas lead to a silky shot packed with blueberry jam, tart raspberry and graham cracker with a sweet finish.
COUNTRY: Ethiopia
REGION: Limu Seka district, Jimma zone, Oromia region
GROWER: Smallholder farmers with Fahem General Trading
ELEVATION: 1900 masl
PROCESS: Washed
OTHER: Traceable, Single Origin, Organic Farm
SHOT PARAMETERS*
Dose: 18-20 grams
Beverage Weight: 35-37 grams
Time: 26-29 seconds
Days Rested: 5-7
*Please note that adjustments to the above may need to be made to account for your equipment, climate, tamp pressure, basket size etc
FARM INFO
This is a smallholder-grown coffee processed by Fahem General Trading PLC, an independent specialty exporter operating in Limu Seka, a small agricultural area at the top of the Jimma zone.
Jimma is a broad, sloping plateau of indescribable fertility and drastically high elevations. The best coffees of Jimma, from the Limu, Gera and Goma districts in particular, are known for being snappy with sweet and delicate fruit flavors. The area’s “white” honey, foraged by beads from coffee and forest blossoms, is another famous Jimma icon, and an utter sensory delight. Coffees from the zone, along with those from neighboring Illubabor, are commonly referred to as “Limu”, which is not a geographical indicator itself but more of a terroir distinction encapsulating common cup profiles from this part of the country.
Ato Mohamed Lalo is the founder of Fahem General Trading PLC and is very involved in Ethiopia’s specialty industry, along with his wife, who co-runs the couple’s private coffee estate in Limu Seka.
Fully washed coffee is produced by intaking cherry from registered smallholders daily at Fahem’s collection sites in the area. The coffee is depulped and fermented underwater for 12 hours, then soaked in fresh water for another 12 hours, and finally washed and spread across raised screen beds to dry.
Fahem consists of over 500 staff during harvest months, including all farm work, certification, training for farmers, marketing for their international sales (and local roasted brand), and apiary management. A portion of the company’s profit is annually reinvested in the local community, including schools, grain mills, pruning tools for smallholders, a local bridge, and expanding the national electric grid.
Origin photo by Royal Coffee
$19.50
CUP PROFILE: Aromas of brown sugar and orange zest lead to a heavy bodied cup with notes of fudge brownie and roasted hazelnuts wrapping up in a clean finish.
COUNTRY: Brazil
REGION: Oeste Baiano
PRODUCER: Ricardo Tavares
FARM: Fazenda Mimoso
PROCESS: Washed, Swiss Water Process Decaffeination
ELEVATION: 767masl
OTHER: chemical free, traceable
FARM INFO
Following in his father’s footsteps, producer Ricardo Tavares has dedicated his life to the coffee industry. Ricardo founded the Montesanto Tavares Group in 1998, a fully integrated coffee supply chain.
One of his farms, Fazenda Mimoso, stretches more than 3,700 hectares, including 1,150 hectares of coffee production and approximately 800 hectares of natural preservation and reserve area. Sustainability, good agricultural practices, and healthy working conditions are high priorities at the farm. This washed coffee was decaffeinated by Swiss Water. Prior to being decaffeinated, green coffee is soaked to rehydrate the grains to the ideal moisture level for decaffeination, as well as to remove dust, dirt, and other debris. The rehydrated green coffee is then continuously circulated in green coffee extract for 8-10 hours, drawing caffeine out from the green coffee into the green coffee extract. The extract is constantly refreshed throughout the process, and the removed caffeine is captured by a proprietary carbon filter system. Once the green coffee is decaffeinated, it is then dried again to its target humidity before being bagged and shipped.
$22.95
TASTING NOTES: Orange blossoms and wine aromas lead to a juicy cup of raspberries and caramel with a clean finish.
ROAST PROFILE: Light
COUNTRY: Rwanda
REGION: Gihombo Sector, Nyamasheke District
GROWER: Smallholder farmers organized around the Jarama coffee washing station
ELEVATION: 1933masl
PROCESS: Washed
OTHER: Traceable, Single Origin
FARM INFO
Origin photo by Royal Coffee
$19.50
WE TASTE: Aromas of fruit and cocoa lead to notes of grapes and fuji apple with a sweet honey finish.
La Bastilla farm is adjacent to the Datanli el Diablo nature reserve, which is an important biological reserve in the Jinotega area. La Bastilla encompasses 311 hectares, of which 155 hectares are currently dedicated to the production of coffee. The remaining areas are mostly primary forests and administrative areas, in addition to a general agricultural area used by La Bastilla Agricultural Technical School.
Growing and production at La Bastilla is highly organized and methodical; over a dozen varieties are grown on several distinct named areas, and the farm features a fully integrated wet and dry processing plant with the ability to create separations from daily harvests and process via traditional washed methods, as well as natural, honey, and special fermentations. The coffee harvested each day turns out to become one of several small (micro) lots of parchment or natural dried cherries, which are carefully classified (cupped for quality) and then stored according to variety and internal classification. These lots then await “orders” for hulling/grading and export. La Bastilla produces approximately 350 micro-lots each season.