Counter Culture Coffee - Retail Finca La Victoria – Java Variety

The Java variety has a long history, with its genetic origins traced to regional landraces in western Ethiopia. As a variety known for producing high quality, the team at Finca Aurora has experimented with anaerobic processing to further accentuate Java’s unique potential. When done well, coffees processed in this way often result in profiles that are more fruit-forward and vibrant than their traditionally-washed counterparts. This particular convergence of genetics and anaerobic processing produced one of the most unique coffees we've tasted from Nicaragua.

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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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Coffees from the Jaén province’s southwestern districts have historically been bulked into large commodity blends, destined for anonymity. With crucial support from Origin Coffee Lab, we started digging deeper into these areas in 2019. What we found were small coffee-producing communities in and around the remote district of Colasay, producing some of our favorite coffees in Peru. A blend of this year’s selections from those farms, La Viuda bursts with juicy notes of black cherry and white grape. Pronunciation: la…

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In a small village deep within the Incahuasi Valley, Lucio Luque cultivates a vibrant coffee parcel, Nuevo Progresso. This section of his farm stands out for its exclusive planting of a unique variety that has redefined the region's potential for quality. Lucio's enthusiasm for this variety caught our attention, prompting us to collaborate with the cooperative and our supply chain partners to separate this coffee from the larger blend it was originally destined for. The outcome is a coffee that captivates with fruity notes of blood orange and bubble gum underpinned by delicate florals.

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Since 2015, we’ve purchased coffee from producers nestled deep in the mountains of Nariño, Colombia. The area has a history of heavy guerrilla activity that, for decades, isolated the community and discouraged collective business efforts. Against all odds, the producers of K’uychi have worked together to improve their farms, conserve their community’s natural resources, and bring us this wonderful coffee. We taste notes of green grape, clementine, and milk chocolate. Pronunciation…

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Members of the CENAPROC cooperative have long produced our favorite coffees from Bolivia. Over our 20+ year relationship, the organic coffees grown in the Yungas jungle of the country’s eastern mountains have consistently endured complicated logistical hurdles, making their quality all the more remarkable. This lot represents the best of these dedicated farmers, showcasing subtle cherry notes and a complex sweetness reminiscent of vanilla and hazelnut. Pronunciation: NWEH-vah…

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In the highlands of western Guatemala near the town of Concepción Huista, Juana Gaspar’s small farm produces exceptional coffee. As a member of the CODECH cooperative, Juana benefits from rigorous quality control systems that identify and incentivize excellent coffee quality. Juana’s coffee has regularly been our favorite single-farm lot from the group, exemplifying the outstanding quality achievable through thoughtful picking, processing, and rigorous quality control. Enjoy notes of citrus, plum, and golden raisin in this densely sweet coffee. HWAN-uh ES-co-bar…

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Our favorite coffees are often produced in the most stunning of settings, and the highlands of southern Oaxaca are no exception. Producers from this area have largely decided to keep their small plots planted with traditional varieties that were among the first coffee plants brought to the Americas. Well-adapted to this climate, these varieties have long contributed to Oaxacan coffee’s renowned elegance and sweetness. Look for flavors of raisin and chocolate layered atop this coffee's silky body. Pronunciation: REE-oh day…

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Amid the dense, tropical Yungas rainforest and poised between two rivers, Finca Virgen de Copacabana perseveres through a notoriously difficult place to produce and export high-quality coffee. Neighboring the ecological preserve and park at Alto Beni, this coffee farm coexists with some of Bolivia’s most lush and remote biosphere. For more than 20 years owner Maria Nidia continues to pursue quality and sustainability by investing in new coffee varieties and processing equipment as well as inspiring the next generation of young coffee professionals.

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Nestled in the southern reaches of Peru's Andean highlands is a cooperative of just over 100 coffee growers determined to thrive amid extreme conditions in a rugged landscape. Despite their small size and recent formation, the Valle Inca members are taking advantage of the region's coffee revival to showcase their dedication to cultivating excellent coffee. The fruit of their labor yields notes of sweet golden raisin and creamy nougat, thanks to its blend of Bourbon and Typica varieties. Pronunciation: VAH-yeh…

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This limited-release blend honors the people and places behind our favorite beverage and highlights the craft and care that create exceptional coffee experiences. Sourced seasonally from farms in the southern hemisphere, Field Trip blends bright coffees to create a crisp, vibrant cup. Expect sweet notes of blackberry and clementine.

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A delicious cup of decaf coffee is a beautiful thing. This special lot was harvested by the Urcunina group in Nariño, Colombia, and decaffeinated at Colombia’s only decaffeination plant, using a sugarcane derivative called ethyl acetate to extract the caffeine. The result is one of the sweetest and most complex cups of decaf we've tasted, with notes of maple syrup, green grape, and a silky body. Pronunciation: DEE-caf…

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…

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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The coffees produced at the Buliza washing station are the result of an innovative collaboration between a cooperatively owned union and private exporter. Just an hour north of the bustling capital of Kigali, producers from UCOCARU cooperative union deliver their fresh coffee cherries for processing under the care of the washing station’s experienced quality team. The results showcase a classic Rwandan flavor profile of red fruits running the gamut from fresh cranberry to dried fruit leather tied together with a delightfully crisp and clean body. Pronunciation…

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For a coffee called Big Trouble, this blend delivers nutty, caramel, and chocolate flavors that are easy to love. Sourced from sustainable producers across the globe, this medium-dark roast blend is expertly roasted to ensure a consistently exceptional brew every time. Striking the ideal balance between sweet flavors and a satisfying medium body, it’s no wonder Big Trouble is our best-selling blend.

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Created in collaboration with Bright Black, Awakening is a scent tribute to the landscapes where coffee thrives. Designed to be transportive and atmospheric, it evokes the lush vegetation and earthy calm of high-elevation coffee regions. Notes of amber, oakmoss, palo santo, and red cedar mingle with spice and resin—cardamom, turmeric, myrrh, tobacco leaf, and tonka—for a grounding, aromatic experience that lingers like the memory of a perfect cup.

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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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The coffees we purchase from the Idido cooperative are simply remarkable. They’re not only some of the highest quality offerings we buy each year but also come from our longest-running partnership in East Africa. Idido’s members reside in some of Ethiopia's highest-elevation coffee-growing areas. This renowned terroir is famous for producing coffee flavors that are both highly aromatic and complex. We taste delicate floral notes alongside flavors of melon and citrus. Pronunciation…

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The highlands surrounding the town of Zumba host a patchwork of small coffee farms that grow delicious varieties like Caturra, Typica and Bourbon. In this area, locals take pride in calling themselves “Charapanos,” a regional nickname inspired by a local species of ant that they describe as hardworking and steadfast. Such work ethic is evident in the quality of this coffee, which offers notes of brown sugar, orange, and graham cracker.

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La Golondrina Honey is a fresh take on a beloved classic—offering a new dimension to one of our most popular single-origin coffees. The Orgánica cooperative produced this honey-processed coffee by depulping the coffee from its cherries and leaving the mucilage intact during drying. The result is as intriguing as it is delicious, adding complexity while preserving the balance that has made La Golondrina a favorite. Expect flavors of black cherry, lime, and caramel. Pronunciation: Lah go-lun-DREE-nuh…

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This coffee represents the continued evolution of a partnership we’ve maintained for nearly 2 decades. Growers in the Orgánica cooperative have focused on achieving the highest quality in every aspect of their production, including planting higher-quality, harder-to-grow varieties. This lot features their Pink Bourbon and Gesha selections. While the cup may not present the overt florals often associated with these varieties’ Ethiopian lineage, it offers a compelling expression of Colombia’s evolving coffee culture. Expect sweet flavors of raspberry and honey, balanced by a tea-like body.

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The Burera district in Rwanda is known for its rich volcanic soils that support abundant fruit and vegetable farming. Historically, coffee has not been grown here, but a new project is underway to change that. Farmers are planting coffee trees all across the district, creating an important source of income diversification. The early results are impressive, with excellent quality emerging from the region. We find black currant and a range of juicy tropical fruits in our cups. Pronunciation: boo-RARE-ra Images courtesy of M.O Studios and Ikawa…

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Equilibrium is comprised of three unique coffees. In this equal-parts blend, each component melds with one another to create a new flavor experience. Our Coffee team tastes notes of stone fruit & tangerine, and considers this one of our most dynamic offerings of the year! Pronunciation…

by Counter Culture Coffee · North Carolina

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