Counter Culture Coffee - Retail Eladio Chamba - Anaerobic Washed

Fundochamba is a small mountain community just outside of Quilanga in Ecuador’s Loja province. We purchase from a group of 14 growers in this area who have worked together to steadily improve quality and connect with the specialty market. This year, the group dedicated a small portion of their volume to a prolonged fermentation experiment. After pulping, this coffee was fermented in a cool, low-oxygen environment for about 72 hours. The resulting cup offers intricate fruit complexity and sweetness. We taste dark-fruit notes of concord grape and black cherry, swimming in a sweet, syrupy body.

by Counter Culture Coffee · North Carolina

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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.

by Counter Culture Coffee · North Carolina

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El Batan is a small coffee-farming community nestled in the highlands of Loja, Ecuador. This year, four farms from the area approached Roberto Jiménez, our export partner in Ecuador, seeking his help to connect with a buyer for their coffee. When Roberto shared a sample with us, we were immediately impressed by the quality and knew it would be a perfect fit for our Single Origin Subscription program. Each grower carefully harvested and pulped uniformly ripe red coffee cherries, then fermented the coffee for 48 hours––about a day longer than is typical––to enhance fruit flavors in the cup.

by Counter Culture Coffee · North Carolina

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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…

by Counter Culture Coffee · North Carolina

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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.

by Counter Culture Coffee · North Carolina

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The subscription program–backed by guaranteed volume–allows us to invest in interesting coffee each season, giving growers room to experiment without risk. This year, Toldopamba used that opportunity to explore underwater anaerobic fermentation. Coffee cherries were first washed in a circulating water bath, then run through a unique cherry sorting machine, removing any under- or overripe fruit. The uniform cherries were pulped and fermented underwater for approximately 90 hours, then cleaned in an “ecowasher” machine and dried on raised beds for 14-20 days.

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…

by Counter Culture Coffee · North Carolina

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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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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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Pacamara, a remarkable coffee variety from El Salvador, is the result of crossbreeding the local Pacas variety with Maragogipe, a variety known for its large bean size and outsized, punchy flavor. This unique hybrid is a hallmark of Salvadorian specialty coffee, and our partners at Cafenor have curated a stunning example of the variety's full potential. This coffee is a blend of both washed and honey-processed coffee and is brimming with vibrant fruit flavors. Look for notes of juicy stone fruit and red grapes rooted in deep chocolatey sweetness.

by Counter Culture Coffee · North Carolina

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Finca Nueva Armenia is the epitome of a picturesque, bird-friendly, and biodiverse farm. We’ve worked with the owners––twin brothers Jorge and Javier Recinos––for more than 15 years, making this partnership one of our longest. This year, we isolated several top-tier lots from Finca Nueva Armenia, including a Kenyan variety called SL28. We’re delighted to offer this contemporary twist on a Counter Culture classic exclusively to our subscribers. Expect a cup brimming with the milk chocolate and apple sweetness typical of Guatemalan coffee, complemented by a creamy mouthfeel.

by Counter Culture Coffee · North Carolina

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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…

by Counter Culture Coffee · North Carolina

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The Intango coffee washing station is owned by Gilbert Gatali, a widely recognized leader in Rwanda’s relatively young and thriving specialty coffee sector. Gilbert believes in coffee's potential to transform lives and his passion for coffee and the people behind it are inspiring to witness. This year, we’re excited to explore how a darker roasting style offers new dimensions to the delicate and fruity flavors often found in Rwandan coffees. At this roast level, we first notice a full and velvety body complemented by sweet flavors of dark chocolate and dried fig. Pronunciation…

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…

by Counter Culture Coffee · North Carolina

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Upgrade your coffee routine with our bulk bags, made for true coffee lovers. Each bag brews 48 to 160 cups of our signature blends, perfect for keeping your favorites on hand. Save and sip through the holiday season!

by Counter Culture Coffee · North Carolina

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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.

by Counter Culture Coffee · North Carolina

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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.

by Counter Culture Coffee · North Carolina

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High in the hills of Mount Elgon, a coffee-farming community works in near isolation, transporting each sack of coffee by foot or bike along rugged, nearly impassable roads. Where other exporters saw impossibility, Mountain Harvest saw potential: farmers willing to take risks and invest in their future. With support from a Counter Culture Seeds grant, they built a community-run processing station that has given rise to one of the best coffees we’ve tasted in the country, Mabono Honey. Expect notes of blood orange, cherry, and dark chocolate. Pronunciation…

by Counter Culture Coffee · North Carolina

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Urcunina is the name indigenous Quillasingas people call the Galeras volcano, a striking landmark in La Florida, Nariño. When the Asprocaes farmers association was established through the Borderlands project, members chose this name for their coffee as a way to set it apart from others in the region. Since then, they’ve continued to distinguish their offerings by exploring innovative processing methods. Their latest creation is this anaerobic honey processed coffee, which has a sweet syrupy body and deep fruit tones of plum and red grape.

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…

by Counter Culture Coffee · North Carolina

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Coffee beans come in all shapes and sizes. Gigantic is a blend of Pacamara—a variety of the Arabica coffee plant that produces exceptionally large beans. The combination results in a complex coffee with big big notes of fuji apple, nectarine, and caramel.

by Counter Culture Coffee · North Carolina

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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.

by Counter Culture Coffee · North Carolina

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Kushikamana blossomed from a partnership between Counter Culture and small-estate farmers near Mt. Kenya. The vision was to establish a more direct and transparent purchase model than Kenya’s typical export routes allow. These autonomous growers named the alliance Kushikamana, Swahili for "connected.” This selection embodies the iconic Kenyan coffee profile, delivering citrus, raisin, and savory notes. Pronunciation…

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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