The catalog notebook
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The catalog notebook
New discoveries, verified returns, and price changes. A dated record of the coffees we check, with the details that changed.
235 verified changes · Newest first
Light-roasted washed Gesha from Ebert Huaman's Finca Artemira Las Palmas lot in Cajamarca, Peru, with white peach, dragonfruit, jasmine, and passionfruit notes.
Roaster’s listing (opens in a new tab)Light-roasted, washed SL9 coffee from Efrain Huaman's San Julia farm in Inkawasi, Cusco, Peru, with nectarine, pear, starfruit, and yellow floral notes.
Roaster’s listing (opens in a new tab)Single-origin washed Bourbon coffee from Agustin Ccasa in Cusco, Peru, medium roasted with apple pie, milk chocolate, and hazelnut tasting notes.
Light-roasted washed coffee from producer Habtamu Fikadu in Guji, Ethiopia, with 74110 variety and floral, citrus, and stone fruit tasting notes.
Roaster’s listing (opens in a new tab)Single-origin natural-process Gesha coffee from Kai Janson in Volcan, Chiriquí, Panama, with strawberry, yellow peach, and bergamot tasting notes. Harvest 2026.
Roaster’s listing (opens in a new tab)Washed 74158 coffee from Alo Village Safo in Bensa, Sidama, Ethiopia, with jasmine, lavender, and orange tasting notes.
Roaster’s listing (opens in a new tab)Single-origin washed coffee from El Alisal in Loja, Ecuador, with Catucaí variety and notes of citrus, apricot, and black tea.
Roaster’s listing (opens in a new tab)Light-roasted Colombian coffee from Finca La Dinastía in San Adolfo, Huila, produced by Wilder Lazo, Segundo Lazo, and Heiner Lasso. It is a yellow honey process coffee with Gesha variety and notes of bergamot, strawberry, and lime.
Roaster’s listing (opens in a new tab)A Yemeni natural coffee from Sa’adah and Ibb Governorates, produced by 615 smallholder farmers organized around Pearl of Tehama. It is described as a blend of two producing regions, with prune, molasses, and port notes.
Roaster’s listing (opens in a new tab)A medium-roasted Costa Rican regional blend sourced from producer-members delivering cherry to Coopepalmares in the Palmares area of Alajuela. It is eco-pulped and sun-dried on patios, with smooth body, bright acidity, cacao, and peach notes.
Roaster’s listing (opens in a new tab)Light-roasted single-origin coffee from La Marquesa in Vilcabamba, Loja, Ecuador, produced by Ximena Mónica León Toledo and Hubert Ontaneda. It underwent anaerobic washed processing with a two-stage fermentation involving anaerobic fermentation and carbonic maceration, with notes of mango, crème fraîche, and tangerine.
Roaster’s listing (opens in a new tab)Single-origin Costa Rican coffee from Zalmari Estate, honey-processed and medium-dark roasted, featuring the Obatá variety with dark chocolate, hazelnut, brown sugar, caramel, and vanilla spice notes.
Roaster’s listing (opens in a new tab)Light-roasted coffee from the Yi Nian Yi Su Collective in Lincang, Yunnan, China, processed anaerobically with yeast and then washed. It has white peach, lychee, and oolong tea tasting notes.
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Light-roast washed coffee from Abana Estate in Gera, Limu, Ethiopia, produced by Michael Omran. The source lists heirloom variety and tasting notes of tea rose, nectarine, and lemon meringue.
Roaster’s listing (opens in a new tab)Light-medium roast washed coffee from La Libertad, Guatemala, produced by Renardo Ovalle at Finca La Guitarra. The listed varieties include Caturra, with notes of elderflower, toffee, and Cara Cara orange.
Roaster’s listing (opens in a new tab)Light-roasted, natural-process Gesha coffee from Nicaragua with cherry blossom, strawberry, kiwi, and papaya tasting notes.
Roaster’s listing (opens in a new tab)Medium-roast washed coffee from Colombia, sourced from women growers across Caldas, Cauca, and Tolima, with toffee, Concord grape, and nougat notes.
Roaster’s listing (opens in a new tab)A light-medium roast natural Gesha coffee from Silvia Herrera in Ocozocoautla, Chiapas, Mexico, with notes of guava, persimmon, and milk chocolate.
Roaster’s listing (opens in a new tab)Single-origin Kenyan coffee from Malaki Estate, run by Florence and Jessica Marigi, with SL28 and SL34 varieties and washed processing. Light-medium roast with nectarine, boysenberry, and elderflower notes.
Roaster’s listing (opens in a new tab)Single-origin Brazil coffee from Sul de Minas, explicitly identified as Topázio, naturally processed with anaerobic fermentation and light roasted. Tasting notes are black cherry, chocolate, mango, and vanilla.
Roaster’s listing (opens in a new tab)Retail coffee from Honduras, produced by Maria Adela Nolasco through Catracha Coffee Company. It is a washed Catuaí coffee from Santa Elena in the La Paz Department, with notes of plum, green grape, and pecan praline.
Roaster’s listing (opens in a new tab)A single-origin Ethiopian coffee from Gedeb/Yirgacheffe, described as an heirloom coffee with double fermentation and tasting notes of roasted plum cake, champagne grape, and a silky body.
Roaster’s listing (opens in a new tab)Half gallon growler of draft cold brew coffee with milk chocolate and cherry tasting notes.
Roaster’s listing (opens in a new tab)