George Howell Coffee

Alchemy is a carefully calibrated five-origin blend spanning Africa, South America, and Central America. It pairs natural-processed Brazil with washed Colombian coffee to build full body and subtle fruit character, then layers in Costa Rican beans for nut-forward nougat smoothness, Guatemalan coffee for rich dark chocolate, and Ethiopian for floral brightness. Designed as a classic medium-dark espresso with exceptional sweetness, it performs equally well as a pure shot or cut with milk.

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Grown by farmer Abdullah Al-Naadm in the mountain village of Bani Murrah, Yemen, this natural-process coffee showcases the terroir that makes Yemeni highlands exceptional. The natural processing amplifies the fruit-forward character, delivering heavy honey blossom florals, juicy ripe peach, and syrupy butterscotch notes in a smooth, mouthcoating cup. Its clarity and sweetness set it apart—a testament to both the farmer's skill and the origin's potential.

This is a deliberately crafted blend for cold brew extraction, combining darker roasted coffees from Guatemala and Costa Rica. The cold steeping process—lasting up to 24 hours—pulls out smooth, rich body with bittersweet chocolate character while suppressing the acidity you'd get from hot brewing and flash-chilling. The result is a beer-like concentrate that trades brightness for deep, rounded sweetness. Choose this if you want a cold brew that's intrinsically smooth rather than relying on ice to mellow hot coffee.

Grown at Mantiqueira in Brazil, this coffee is naturally processed—fully ripened cherries are slowly dried on the farm before hulling, a method that builds body and sweetness while minimizing acidity. The roast is deliberately dark, engineered for balance rather than brightness. Expect a lush, heavy-bodied cup with notes of dark chocolate and cherry-glazed walnuts, bittersweet and satisfying. This is the roaster's darkest offering and rewards those seeking depth and minimal sharpness.

From Daterra in Brazil's Cerrado region, this natural-process coffee is distinguished by cherries left one step past full maturation on the tree, then dried on raised beds to concentrate starches and body. Daterra's owner, Luis Pascoal, pioneered sealed packaging for raw coffee and holds Rainforest Alliance Certification Level A, the highest designation. Natural processing amplifies the coffee's inherent sweetness and nuanced fruit character, while the extended ripening and careful drying create a full-bodied cup with complexity. This is coffee from a farm genuinely committed to sustainability and quality innovation.

Daterra's Sundrop comes from a pioneering farm in Brazil's Cerrado region, owned by visionary Luis Pascoal and recognized as the world's first Rainforest Alliance Certification Level A recipient. The cherries were allowed to ripen beyond full maturation on the trees before being dried on raised beds, a natural process that maximizes starch absorption and creates a full-bodied, exceptionally smooth cup. Expect butterscotch, blueberry, clove, and subtle guava—nuanced fruit notes preserved through Daterra's innovation in sealed raw-coffee packaging. This is coffee from a farm that combines quality obsession with serious environmental stewardship, protecting Brazil's second-most important biodiversity hotspot.

This regional blend exclusively sources from the Cadefihuila Cooperative, representing 3,500 small-scale growers across 28 municipalities in Huila, Colombia. The coffee is decaffeinated in-country using ethyl acetate derived from sugarcane—a natural, solvent-based approach that preserves flavor. Expect a clean cup with layered notes of dark chocolate, almond, and caramel. A rare decaf that prioritizes both origin integrity and taste without sacrificing the coffee's character.

This regional blend exclusively sources from the Cadefihuila Cooperative, representing 3,500 small-scale growers across 28 municipalities in Huila, Colombia. The coffee is decaffeinated in-country using ethyl acetate derived from sugarcane—a natural process that preserves cup integrity. Expect a clean profile with brown sugar, almond, and caramel notes. It's a decaf that doesn't sacrifice flavor complexity, backed by direct producer relationships and transparent sourcing.

From Dota, a celebrated canton in San José province, Costa Rica, this washed coffee comes from small-scale farmers working farms averaging just 8.5 acres. The roaster has developed this darker profile specifically for smoothness and richness, delivering notes of dark chocolate, caramel, and walnut. George Howell considers Dota one of Costa Rica's finest coffee regions, and this expression showcases why—a roast designed for depth without harshness, ideal for espresso or milk-based drinks.

From Dota, a celebrated canton in San José province, this washed coffee comes from small-scale farmers working average plots of 8.5 acres in terrain that George Howell ranks among Costa Rica's finest. The processing brings out a smooth, balanced acidity and round body, letting the coffee's inherent richness shine. Expect dark chocolate and cherry at the core with a subtle citrus lift—a sophisticated, fruit-forward profile that rewards slow sipping.

Dota is a canton in San José province, Costa Rica, produced by small farmers averaging 8.5 acres on land that borders the renowned Tarrazú region. Washed processing highlights the coffee's clarity and balance. The cup centers on dark chocolate and cherry flavors, supported by very smooth acidity and a rounded body—a profile that reflects why George Howell considers this region among Costa Rica's finest.

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El Injerto, Guatemala's most decorated coffee farm, produces this washed Pacamara—a distinctively oversized bean varietal. The farm's relentless focus on quality and environmental stewardship shows in every cup: sweet, refined flavors of butterscotch and mild anise finish with a whisper of orange peel brightness. This is coffee from a farm that has earned its legendary status through consistent excellence and multiple Presidential Cup of Excellence Awards.

El Mesón, a farm in southern Huila, Colombia, grows the distinctive Pink Bourbon variety—an Ethiopian migrant with orange-pink cherries—cultivated by Luz Divia Fierro and her husband Elpidio. Hand-harvested cherry-by-cherry and dried slowly on rooftop beds, the coffee delivers remarkable clarity and delicate floral aromatics fused with malt, orange, and honey. This washed coffee stands out for its consistency and balance, qualities that reflect meticulous farming and processing rather than chance. George Howell's four-year partnership with El Mesón includes support for The Pickers Project, ensuring fair wages and dignity for the skilled laborers who harvest the steep hillsides.

Finca El Meson in southern Huila, Colombia grows Pink Bourbon—a distinctive Ethiopian-origin variety with orange-pink cherries—on land transformed by farmers Luz Divia and Elpidio Fierro. Washed and dried slowly on rooftop beds by hand, the coffee showcases rare clarity and balance with grapefruit, tangerine, and honey floral notes. The Fierros represent a new generation of intentional, sustainable farming, intercropping coffee with plantains, yucca, and sugarcane while raising their family on the same land. George Howell supports The Pickers Project with each purchase, ensuring fair wages and protections for the skilled harvesters who hand-pick each cherry.

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Adriana Diaz Castillo and her husband broke from family tradition to cultivate exotic coffees at El Progreso in Colombia, earning Producer of the Year accolades in just eight years. This washed Geisha expresses their quality-focused approach with syrupy body and distinctive flavor notes of sweet lemonade, delicate bergamot, and subtle wintergreen. Beyond coffee, the farm integrates sustainability through crop diversification and coffee byproduct reuse, while Adriana's deep connection to the land shapes a holistic vision for the estate.

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Finca Concepcion, established in the late 1800s, sits in Mataquescuintla near the active Pacaya volcano in Guatemala's high-altitude coffee region. Occasional ashfall enriches the volcanic pumice soil, creating ideal growing conditions alongside high altitude, rainfall, and shifting humidity. Washed processing highlights a luminous cup with distinctive earl grey notes, layered with nectarine and honey—a coffee that balances brightness with subtle richness.

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Geisha Village Estate sits just miles from the Gori Gesha forest in western Ethiopia, where the Geisha variety originated. This natural-process lot preserves the estate's signature purity and elegance through careful lot selection that honors the coffee's floral foundation. Expect rose and lychee aromatics layered with cherry sweetness and a graceful, expressive cup. Despite 2024's difficult harvest—unpredictable rains and heat that slashed yields across Ethiopia—these coffees remain remarkably concentrated and intense, reflecting both terroir and the growers' unwavering craft.

This coffee from Jalisco, Mexico, is part of George Howell's cultural partnership initiative, created to honor the Wixárika indigenous people and celebrate their artistic heritage. Released alongside a major museum exhibition at Museo Cabañas in Guadalajara, the coffee represents both a direct trade commitment and a commitment to indigenous recognition. The exact processing method and tasting profile are not detailed in the available text, but the coffee's significance lies in its cultural provenance and the roaster's support of indigenous communities and artists through this release.

This lot comes from a collective of 15–20 small farms in Guadalupe Miramar, Oaxaca, working together to elevate beyond subsistence farming by focusing on traditional varieties the region is known for. Washed processing brings clarity to the cup, revealing a soft milk chocolate foundation anchored by hints of tangerine and lime acidity. The approach prioritizes quality and terroir expression over volume, making this a meaningful choice for drinkers seeking single-origin character with citrus brightness.

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Katibah Jafar has spent over 20 years perfecting coffee cultivation on terraced slopes in Hejrat Al Ain, Yemen, balancing farming with motherhood. This natural-process lot comes from 500 trees and placed #18 in the Best of Yemen competition. The cup delivers effervescent notes of cherry blossom, vanilla, and ripe mango—a vibrant, layered profile that showcases the care invested in this single-origin microlot.

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Jardines del Eden, a Colombian farm renowned for exotic varieties and experimental processing, fermented these red Sidra cherries anaerobically in sealed, water-filled tanks for 30 hours. The extended fermentation under controlled oxygen-free conditions intensifies fruit and floral aromatics, while temperature-controlled drying preserves delicate notes of candied lime, violet, and rose. This is a standout cup for those seeking complexity and the distinctive flavor signature that anaerobic processing brings—a departure from conventional washed coffees, with an elegant, almost perfumed finish.

Kanzu is a private wet mill on Rwanda's volcanic slopes, sourcing ripe cherries from approximately 60 small farms at high altitude. The washed process is executed with precision—careful fermentation and even drying—to deliver clarity and complexity. Expect a full-bodied, sweet cup with dark chocolate, plum, and orange notes, balanced and elegant. This is a coffee that rewards attention to processing detail, showing what careful stewardship at the washing station achieves.

Kanzu is a private wet mill in Rwanda sourcing cherries from roughly 60 small farms on high-altitude slopes with volcanic soil and lush ecosystem—ideal coffee terroir. The washed process emphasizes careful fruit removal, controlled fermentation, and even drying, yielding a full-bodied, sweet, and elegant cup. Tasting notes reveal pure coffee flavor with black tea-coated undertones of sweet plum and orange. This is a quality-driven lot that showcases the care built into every step of milling.

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Kerehaklu Estate, nestled in Karnataka's Chikmagalur district, is a fourth-generation family farm run by Ajoy Thipaiah, who blends traditional cultivation with scientific precision. The Chandragiri variety grows under native forest shade, preserving biodiversity on the land. The coffee undergoes a distinctive fermentation using a frozen starter culture derived from parchment and mucilage—a method that captures native microbes from the prior harvest, creating microbial continuity and complexity. The result is a refined, elegant cup with prominent milk chocolate and delicate black tea notes, finished with subtle plum undertones. This is a coffee that rewards thoughtful brewing.

La Minita, a legendary Costa Rican microlot, built its reputation on obsessive quality control: every blemished bean is removed by hand before processing. This washed coffee delivers exceptional clarity and finesse in the cup, with a pure coffee flavor anchored by subtle notes of orange, milk chocolate, and clear maple syrup. The meticulous sorting translates to a clean, nuanced profile that justifies its three-decade legacy.

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Las Afiladeras, operated by the Jumbo family in Ecuador, cultivates a diverse mix of Typica, Bourbon, Caturra, and Catucai varietals. Hand-selected cherries undergo 24–30 hours of fermentation before careful drying, a process that builds complexity and clarity. The cup delivers distinct layers of pomegranate, raspberry, and hibiscus—bright, tea-like florality paired with red fruit acidity. This coffee rewards the Jumbos' attention to detail at harvest and fermentation.

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From farmer Jhoan's inherited farm in Colombia, this experimental nano lot showcases a Java varietal subjected to cherry oxidation, thermal shock, anaerobic fermentation, and controlled drying—a multi-step processing approach that amplifies fruit-forward flavors. Jhoan, trained at SENA and carrying on his family's coffee legacy, is known for pushing processing boundaries. The result is a zinging, fruit-driven cup that rewards curiosity.

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Llaqtapata sits high on the Peruvian Andes near Choqesafra glacier, where cold mountain air extends cherry ripening and builds deep sweetness. Gilber Huayllas Huaman, inheriting this family land and drawing on Incan heritage, has developed the farm meticulously over seven years on volcanic, mineral-rich soils. Washed processing preserves the coffee's vibrant, precise flavor profile—balanced and complete, with structure and energy that feels clean. His work has earned third place in Peru's 2025 Cup of Excellence, distinguishing Llaqtapata for clarity, sweetness, and technical execution.

Mamuto grows on the slopes of Mt. Kenya in the Kirinyaga region, where the late Walter Mathagu spent decades establishing small-farm quality standards before his sons Peter, Jason, and Patrick took over. The coffee is washed and dried on-farm, then rested in parchment for six weeks in aerated bins to develop complexity. SL-28 varietal delivers lush dark fruit, full body, and perfect sweetness—terroir-driven flavors that George Howell has sourced continuously since 2006. This is benchmark Kenyan coffee that justifies comparison to fine Bordeaux.

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Mamuto is a small-farm cornerstone in Kirinyaga, Kenya, grown beneath Mt. Kenya's slopes in deep red-orange soil that has produced consistently exceptional coffee since 2006. The entire lot is washed and processed on-farm, then rested in aerated bins for six weeks before milling—a protocol that preserves the coffee's natural complexity. The SL-28 varietal delivers lively dark fruit notes with full-bodied sweetness and structural balance that rivals far costlier competition. This is the legacy of Walter Mathagu, Kenya's small-farmer quality pioneer, now stewarded by his sons; buying Mamuto means supporting three decades of uncompromising craftsmanship.

Grown beneath Mt. Kenya's slopes at elevation on the Mathagu family's 21-acre farm, which George Howell has sourced from since 2006. The coffee is washed and dried on-site, then rested in aerated bins for six weeks before milling—a patient process that builds complexity. Mamuto AB trades some of AA's floral delicacy for deeper body, with notes of juicy plum and sweet blackberry that punch above its grade. The Mathagus maintain disciplined farming alongside dairy cattle and macadamia, and this consistency over decades proves itself in every cup.

Mamuto is a 21-acre farm in Kirinyaga, Kenya, beneath Mt. Kenya's slopes, where the late Walter Mathagu pioneered small-farmer quality coffee before his sons now continue his legacy. The coffee is washed and processed entirely on-farm, then rested six weeks in aerated bins before milling—a meticulous approach that honors terroir. SL-28 variety delivers lush dark fruit notes, full body, and complexity comparable to fine wine. This is a coffee George Howell has sourced continuously since 2006, one that consistently demonstrates why Kenya's volcanic soils and altitude produce some of specialty coffee's most compelling cups.

Montecarlos Estate sits on a dormant volcano in El Salvador's high-elevation volcanic chain, where Charles Batres pioneered the Pacamara variety—a cross of Pacas and Maragogype first commercially harvested in 1992–93. The washed processing involves triple-washing with natural mineral spring water, followed by 100% sun-drying on clay patios over fifteen days using a gravity-fed mill system unchanged since the 1870s. The resulting cup delivers nougat, tangerine, and milk chocolate with full body and exceptional cleanliness—approachable and versatile across brewing methods. This is a historically significant coffee from a family operation spanning five generations, grown in ideal volcanic microclimate with meticulous ripeness selection.

Montecarlos Estate sits on a dormant volcano in El Salvador's central highlands, where Carlos Batres has expanded a five-generation family farm into a 40-year coffee industry legacy. The estate made history by developing and commercializing Pacamara—a cross of Pacas and Maragogype varieties—beginning in the late 1980s, with the first harvest in 1992–93. Washed and sun-dried on clay patios for 15 days using the farm's 150-year-old mill, this coffee presents as pure with light orange notes. It's an approachable, crowd-pleasing cup that reflects both terroir and the pioneering spirit of a farmer committed to sharing Pacamara's potential across El Salvador.

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Patio Bonito sits in Cauca's volcanic highlands at 5,150–5,410 feet, where cool mountain air and steady rainfall create ideal conditions for exceptional coffee. Paola Trujillo, a chemical engineer turned farmer, hand-selects only the ripest cherries from her family's diverse varietals, including the rare Wush Wush—an Ethiopian heirloom prized for its delicate structure and complex aromatics. The cherries undergo 32 hours of anaerobic fermentation in sealed, oxygen-free tanks, which slowly breaks down sugars and organic acids to build sweetness and structure, followed by pulping, a full wash, and 12 additional hours of fermentation before drying on raised beds. The result is a bright, expressive cup with notes of grapefruit, papaya, and chamomile that showcase the full potential of this rarely cultivated variety.

From the Asorguate Farmer's Association in Guatemala's San Martin region, this coffee comes from 100 small producers averaging 7.5 acres each. Cherries are washed and dried on raised beds at El Retiro mill, then meticulously sorted by size and density twice before color sorting and cupping at Beneficio Seco Las Cruces. The resulting cup delivers semi-dark chocolate, molasses, and tangerine—an easy-drinking, well-defined profile that reflects both terroir and careful processing attention.

Agustín Lopez grows coffee in Tenejapa, a municipality in Chiapas' Altos region renowned for altitude and cool, temperate conditions. Sitting at 4,590 feet, his farm benefits from consistent rainfall and stable temperatures that slow cherry maturation to full ripeness. The washed processing preserves clarity in a cup marked by dark chocolate, light caramel, and white honey—a balanced, nuanced profile that reflects both terroir and careful cultivation.

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From a small collective of farmers in Wadi Al-Sail, eastern Haraz region, this coffee exemplifies Yemen's 600-year tradition of coffee cultivation and processing. Naturally processed to amplify fruit-forward aromatics, Z110 opens with dried raspberry and spiced date, then develops powerful warming spices—nutmeg and clove—that anchor a syrupy, molasses-rich body. Brown sugar sweetness and a pomegranate finish create a balanced, layered cup that captures the distinctive character of Yemen's smallholder coffees.

From the renowned Yirgacheffe terroir in Ethiopia, this coffee sources heirloom varieties from small farms surrounding Worka Chelbessa, where native forest genetics thrive. Washed processing emphasizes the coffee's brightness and floral character. Expect a soft, rounded caramel foundation with delicate cherry blossom aromatics, subtle stewed peach, and a honeyed finish—a signature expression of Yirgacheffe's distinctive indigenous floral profile. Certified Organic.

From the legendary Yirgacheffe region of Ethiopia, this washed coffee showcases heirloom varieties grown on small farms surrounding Worka Chelbessa, with roots in the native forest ecosystem. The washed process clarifies the delicate floral character these highlands are renowned for—a tradition dating back to the 1970s when Yirgacheffe introduced the world to uniquely aromatic Ethiopian coffees. Expect peach and cherry with a distinctive honeyed-jasmine finish. Certified organic and worth seeking for its authenticity and distinctive cup profile.

Dominga Perez Juan has cultivated this coffee since 1998 on her transformed land in Guatemala, now part of Jovemcafe, a cooperative that diversifies income through egg production and tree nursery work. She hand-depulps her coffee, controlling quality at every step. The cup opens with rose florality and ripe peach, finishing with subtle plum notes—a refined, aromatic profile that reflects meticulous processing and terroir.