Counter Culture Coffee - Retail Cinco de Junio

The best coffees are not just about taste, they are examples of empowerment and camaraderie. By uniting forces in the ASPROCAES association and building this supply chain alongside Counter Culture, the producers of Urcunina transformed their production process and strengthened their resilience as a community. The coffee is classic Nariño: dried fruit notes complement a sweet caramel and chocolate base.

by Counter Culture Coffee · North Carolina

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We met Marysabel Caballero and Moisés Herrera, owners of Finca El Puente, in 2005. They have become like family to Counter Culture, and their constant pursuit of coffee perfection inspires us year after year. This year’s harvest has rich notes of nougat and cocoa, accented by an apricot acidity. Pronunciation: FEEN-ka el…

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In 2007, Counter Culture embarked on a new, more transparent model of sourcing in northern Peru. We focused on coffee from five communities in the high-elevation areas of Ihuamaca, just outside of San Ignacio. Our relationships in this region are some of our longest-standing with producers anywhere in the world. Through many changes in this region since those early days, producers’ dedication to quality and environmental stewardship has remained steady. Sweet and approachable, look for balanced notes of toffee, vanilla and dried fruit. Pronunciation: VIE-yay del…

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Finca Pashapa, owned by the Salazar family in western Honduras, is our longest-standing coffee supplier. Their steadfast commitment to sustainable farm management, even in the face of significant climate challenges, has been inspiring to witness. This year, we're featuring their coffee as a dark-roasted, single-origin selection. Finca Pashapa Dark Roast features rich flavors of dark chocolate and roasted marshmallow with a velvety texture, embodying the depth of our collaboration. Pronunciation: FEEN-cuh…

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We have purchased—and loved—Damian Espinoza’s coffee since 2018, and it’s been a staple on our menu each year. When we heard of Damian’s experiments with natural-sundried lots, our curiosity was piqued. This style of processing is uncommon in Peru. This lot is one of the cleanest examples of natural processing we’ve encountered from this region, brimming with flavors of Concord grape, creamsicle, and almond.

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In their quest to consistently deliver top quality, the CENAPROC cooperative tastes through all of their individual members’ lots each season. The absolute best coffees are set aside for us, and for this subscriber-exclusive offering, we’ve combined a few of our favorites that exemplify the sweet, nuanced flavors that piqued our interest when we began working with the group in 2004. These three producers–Jorge Caceres, Luis Huayhua, and Luis’ wife, Zenovia–have been consistent microlot producers for at least a decade, and we look forward to tasting their work each year.

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The story of the Java variety in Latin America is deeply rooted in Nicaragua. So much so that it’s often called ‘Javanica’ throughout the region. At Finca La Victoria, owners Mario and Nelly Lovo embody a spirit of constant improvement, with experimentation at the heart of their approach. When we learned that Java was among their newest plantings, we couldn’t wait to taste the results. This small lot was worth the wait, showcasing delicate flavors of nectarine and citrus atop a tea-like body. Pronunciation: FEEN-kah lah vik-TOR-ee-uh…

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The Andes Mountains split into three ranges in Nariño, Colombia, creating a stunning landscape at ideal altitudes for coffee production. On a high ridge in the eastern range, members of the Agrounidos coffee association take advantage of their natural resources to produce some of the best coffees in the region. We work closely with the association every year to select the best lots for Cueva de los Llanos. Look for notes of green grape, almond, and milk chocolate.

by Counter Culture Coffee · North Carolina

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In the remote community of La Higuera, Jose Maria Campos and his family cultivate a unique coffee variety exhibiting a balance of excellent flavor, resilience, and high productivity. Our first visit to the farm left us with a sense that the coffee would be special. Time and again, Jose’s coffee stands out on the cupping table–confirming our impression after that first meeting. This lot bursts with juicy flavors of pomegranate and blood orange. Pronunciation: la he-ERR-ba…

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A delicious cup of decaf is a beautiful thing. This lot was harvested by the producers of K’uychi in Nariño, Colombia, and decaffeinated at Colombia’s only decaffeination plant, which uses a derivative of sugarcane, called ethyl acetate, in the process. The result is one of the sweetest and most complex cups of decaf we've ever tasted, with notes of black cherry, dried date, and molasses. Pronunciation…

by Counter Culture Coffee · North Carolina

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This coffee is the result of an extraordinary journey. Our first taste of Finca Nuguo, in 2014, didn’t shine, but it carried the spark of potential. Fast forward to today, and the Gallardo family has transformed Finca Nuguo into an absolute sensation. With feedback from Counter Culture and fellow coffee professionals, they've crafted a coffee that has taken top honors in tasting and barista competitions around the world. Year after year, Finca Nuguo is simply the best coffee we offer.

by Counter Culture Coffee · North Carolina

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This coffee comes to us via Mountain Harvest, a company working to improve the quality of Ugandan coffee while making the communities that grow it more sustainable. This coffee is a special peaberry selection from farms on Mount Elgon. Peaberries occur when one seed develops inside a coffee fruit instead of two. Sorting them out is extra work, but it’s worth it for their dynamic and sweet flavors. We taste apricot, black tea, and coconut.

by Counter Culture Coffee · North Carolina

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The village of Mpemba, a tiny and tranquil hamlet tucked into the rolling hills of Burundi’s Kayanza province, is home to the Kazoza N’Ikawa cooperative. In the Kirundi language, Kazoza N’Ikawa translates to “the future is coffee”—a name hinting at the commitment to quality exemplified by its members. The coffees we buy from the co-op are not only our favorites from Burundi but across the entire region. This washed lot exhibits all of the hallmarks that make Burundian coffees so unique. Look for juicy top notes of clementine intermingled with flavors of honey and a tea-like body.

by Counter Culture Coffee · North Carolina

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The coffees we source from the Colasay region have quickly become some of our favorites in all of Peru. Yonal Fernandez is part of a small group of producers in Colasay whose coffee we began purchasing in late 2019. His coffee has been featured in Fast Forward and La Viuda, but this is the first time we’re showcasing it as a unique microlot. Together with his wife, Imelda, Yonal cultivates the unique Bourbon de Colasay variety–a regional mutation that performs equally well in the field and in the cup.

by Counter Culture Coffee · North Carolina

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Pablo Cordoba is an exceptional farmer from Nariño, Colombia, who produces some of the best Colombian coffee we source each year. He has become a key partner in our Santafé sourcing, inspiring his neighbors to improve quality and coordinating the delivery of the community's coffee to our export partner, Toldopamba. These efforts have connected many in Santafé with the quality premiums Toldopamba offers for exceptional coffee. This year, Cordoba’s coffee tastes like a complex dark chocolate, layered with deep fruit tones akin to dried fig and black cherry. Pronunciation: PAH-blo…

by Counter Culture Coffee · North Carolina

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Intango traces its roots back to a USAID-funded initiative that transformed Rwanda’s coffee industry. The PEARL project invested at every stage of production, laying the foundation for Rwanda’s specialty coffee sector. Counter Culture engaged early, mentoring local professionals, including Gilbert Gatali, who later purchased one of the first PEARL-constructed washing stations and founded Intango. Gilbert believes in coffee's potential to transform lives, and his passion for coffee and the people behind it is inspiring to witness.

by Counter Culture Coffee · North Carolina

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For more than 30 years, Counter Culture has built lasting relationships with people who share our vision for quality and sustainability. These partnerships ensure that coffee can flourish for years to come. Perennial is a certified organic blend of coffees from some of our longest-standing producer relationships. With a full-bodied profile and rich notes of juicy fig and sweet dark chocolate, this coffee embodies the depth of the partnerships that make it possible.

by Counter Culture Coffee · North Carolina

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Want to taste every Counter Culture blend and get free shipping while you do it? Now you can, with our Blend Box Subscription! Every two weeks, our Coffee Team selects two different blends for this subscription. The coffees in rotation include Apollo, Big Trouble, Fast Forward, Forty-Six, Hologram, Gradient, and our seasonal blends. Two 12 oz bags total with each shipment. Your credit card will be billed per shipment. Subscriptions begin the business day after your order is placed.

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Abel Salinas is a first-generation coffee grower in Saraguro, southern Ecuador, and a key figure in the town’s rise as an origin of exceptional coffee. Alongside neighboring farmers who transitioned from cattle production to coffee cultivation, Abel planted the Typica Mejorado cultivar and began experimenting with innovative post-harvest processing methods. His efforts quickly earned recognition, including a historic first-place prize at Ecuador’s first Cup of Excellence competition.

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MYSTERY REVEAL: Cold Brew = Gradient! // Flash Brew = Mountain Harvest This mystery bundle features two distinct coffees specifically selected to shine when served cold. Whether you’re a devotee of the slow-steeped concentrate or the precision of a flash-chilled pour, these brews are crafted to beat the heat with incredible flavor. Get ready to cold brew and chill. One selection is a deep, velvety powerhouse that develops a rich, chocolatey sweetness during a long, cold immersion, making it the ultimate cold-brew coffee.

by Counter Culture Coffee · North Carolina

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We were introduced to Damian Espinoza during our first year working with Origin Coffee Lab, a specialty exporter in Peru. Since then, we’ve purchased his coffee every year and had the privilege of visiting his farm in Chirinos numerous times. During those visits, Damian has been quiet and reserved, but his coffee clearly speaks for itself. After placing highly in the Cup of Excellence, he has continued to explore new varieties and processing techniques in pursuit of quality.

by Counter Culture Coffee · North Carolina

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Meet your new carry-everything companion. This jumbo 12 oz. cotton canvas tote is roomy, durable, and ready for whatever your day holds. With a generous size and sturdy handles, it’s built to haul groceries, books, gym gear, and those two 5lb bags of whole bean coffee you just picked up for the holidays. Coffee is better with friends, after all. Cute and functional—this tote brings a little joy to every outing. 20"W x 15"H x 5"D 22" fabric…

by Counter Culture Coffee · North Carolina

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Each sip of Gradient takes you on a journey through Colombia's coffee landscape. These high-quality Colombian coffees maintain their unique characteristics in this dark roast, resulting in a full-bodied and approachably sweet cup of coffee. With notes of dark chocolate, roasted nuts, and berries, Gradient is the perfect choice for coffee lovers who appreciate a dense and complex brew with a vibrant acidity.

by Counter Culture Coffee · North Carolina

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At the forefront of Uganda’s specialty coffee movement, our partners at Kawacom are redefining expectations for the country’s coffee. While Uganda is best known for commercial-grade robusta, Kawacom works with high-elevation arabica grown in the fertile soils of Mount Elgon and processes it with extraordinary care. Their naturally sundried coffees showcase what’s possible when quality and consistency guide every step. Look for notes of Concord grape and chocolate, with a juicy body. Pronunciation: SIP-ee…

by Counter Culture Coffee · North Carolina

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