INDONESIA CHAMPAGNE YEAST PROCESS . We're excited about this unique experimental coffee produced with the "Champagne YP" process, and it couldn’t have come at a better time. This coffee celebrates the year that’s past and initiates us into the new year with other new and exciting coffees. This coffee was grown by Sariani Phurba and processed by Karthikeyan Rajendran. . Champagne YP (Yeast Process) is the unique carbonic maceration natural processing method utilized by Karthikeyan Rajendran. . Step 1 - Cherries are floated and only ripe red cherries are hand selected, water is drained from the cherries for 1-2 hours. . Step 2 - Premier Cuvée yeast is inoculated in the coffee cherry juice that is generated from the pulping of the coffees. . Step 3 - The inoculated coffee juice is sprayed over the ripe red coffee cherries and then placed in sealed stainless steel tanks for 22 days under 1.2 bar pressure of CO2. . Step 4 - After fermenting for 22 days, the tanks are opened and the cherries are drained for 3 hours. The cherries are placed in a drying house to quickly reduce moisture levels to 11-12%. Cherries are turned every hour to promote fast and even drying. . Step 5 - After moisture levels reach 11-12% the cherries are placed in plastic bags for 3-6 weeks. . Step 6 - The cherries are finally ready to be hulled and hand picked.

KENYA GACHIRU NYERI AA . strawberry, peach, cacao, caramel, bright, velvety, complex . region / Nyeri, Central Kenya elevation / 1700-1950 masl. varietals / SL28, Batian farm / Gachiru Estate producer / James Gakuru Ngobia processing / washed drying method / raised beds importer / Sucafina

COLOMBIA EL PLACER CM HONEY . Finca El Placer is owned by Sebastián Ramirez, a 4th generation coffee producer who has been running his family estate for over a decade. . El Placer means "The Pleasure" in English, and the farm is located in the heart of El Eje Cafetero (the coffee zone) in Calarcá, Quindío at an elevation of 1744 masl. . Sebastián uses natural, washed and honey processes and all varieties undergo carbonic maceration. He utilizes a microbiology lab to develop innovative and exotic coffees. . El Placer has a sustainable approach to farming, avoiding herbicides and removing weeds every 2 months. They prioritize soil health, which results in healthy plants and noticeably translates to the cup level. . Sebastián also supports Bienestar Animal, a foundation that cared for abandoned animals and has adopted several rescued animals, giving them a new home at his farm. . First Carbonic Maceration . The coffee cherries are immediately sealed inside 200 litre plastic cans filled with CO2 for several hours. Then the cherries are partially pulped with some mucilage remaining. . Second Carbonic Maceration . Next, the cherries are placed back into CO2-filled plastic cans for the second fermentation. . Throughout each fermentation, PH levels and temperature are carefully monitored. Finally the coffee is dried on elbas (patios) for up to 30 days or until it reaches the desired moisture level between 10-12%

SANTA CRUZ • WASHED GEISHA . mandarin, jasmine, honey, almond . The Argüello Enriquez family are the owners of Finca Santa Cruz, a COE-winning farm, located near the Biofera del Triunfo bio-reserve. . Pepe Jose Argüello Enriquez, the youngest member of the family, took over the farm four years ago and decided to put his efforts into specialty coffee. He wanted to demonstrate Mexico's capability of providing great coffee to the world. He has successfully achieved the goal of putting his Mexican coffee amongst some of the best quality coffees on the planet. In 2019, Finca Santa Cruz was awarded the highest score ever in the history of the Cup of Excellence Mexico, with a 93.04 for a natural Geisha.

MARCELA CASTELLANOS / Orange Wush Wush . blackberry, blueberry, candy sweetness, creamy, heavy body, winey acidity . Grown by Marcela Castellanos at Finca Mayorca, near the capital of the Quindio department, Armenia, this is the first time Forward has featured offerings from Marcela Castellanos, purchased through offer samples from our friends and partners at Cofinet. . Marcela and her husband, both doctors by trade, are most passionate about their coffee-growing business. Together they've been growing coffee for 15 years, with distinct coffee varieties, such as Wush Wush, Orange Bourbon, Pink Bourbon, Yellow Bourbon, and Castillo. This season, we're proud to feature this Natural Wush Wush, as well as a Natural EF2 Yellow Bourbon. . This lot was picked following strict ripeness criteria and hand-sorted prior to fermentation. The cherries were then left to ferment inside plastic tanks for 42 hours. Following these sophisticated fermentations, this coffee was dried for 14 days in raised beds.

SANTA TERESA GEISHA NATURAL / This micro-mill is located in the pristine Dota Valley of Costa Rica at 2000 meters above sea level, hence the name Santa Teresa 2000. An ideal location for processing coffee as it's a consistent cool, crisp climate, with moderate amounts of sunshine rolling in through the course of the day. . Santa Teresa 2000 has over 10 different plots of land in which they're growing coffee through out the Tarrazu region - all of these coffees are brought to the same micro-mill for processing. . The operation is run by a father, son combo, Roger and Alex Ureña, two very humble gentlemen very well versed in all aspect of coffee. They have 13 small farms throughout the Dota Valley that collectively add up to about 30 hectares. The recurring theme of these farms is the high altitude, 1600m and above, and exotic varieties planted throughout them, including Geisha, Pacamara, Villalobos, Ethiopia 47, Typica Mejorado and more. . This lot comes from a majority Geisha plot of land, with a small percentage of Ethiopia 47 scattered throughout - so imagine slightly more body and tactility to the cup structure. The cherries are taken straight to raised beds to dry for 20 days on average, with the final 3 days in controlled dryers to achieve optimal moisture.

SINGLE USE CUPS / It’s no secret, we don’t offer disposable cups, never have and never will. We offer a sit-in service and we will happily fill your own reusable cup should you require to take your coffee on the go. It’s inconvenient, we’re well aware, but it is the customer’s responsibility to have a vessel to carry their coffee in to take elsewhere. Our responsibility is to make sure we produce the least amount of garbage possible. . Should you absolutely require a single-use cup please visit any of the following local cafes in Nelson. . @thedominioncafe @amradiocafe @johnwardfinecoffee @railtowncoffeehouse @empire.coffee @sidewinderscoffee @osonegrofinecoffee . Thank you for understanding. We look forward to hosting you and get to know you better. . Free stickers available in-store.

FORWARD LOTTERY / Season 5 . This coffee is unknown to us. We know nothing about it, and neither do the other roasters entering into this roasting competition. It is a mystery coffee provided by Forward Coffee as a means to engage and connect the Canadian coffee community. It is a friendly roasting competition to showcase competition grade coffees, and we're inviting you to play and/or follow along. . It is only available in 60gram samples so that you can brew 3-4 cups. We'd love to have you in on the conversation so add a sample or two to your cart and forward us your tasting notes via email, contact form or right here in the comments. Results from the competition will be announced after October 20th. . [link in bio]

GEISHA NATURAL / Jairo Arcila is a third-generation coffee producer from Quindío, Colombia. He is the father of Felipe and Carlos Arcila, the owners of Cofinet. As well as familiar farms such as Jardines del Eden. . He purchased his first coffee farm, Finca La Esmeralda, in 1987, where he planted his first Caturra lot. He was fortunate enough to earn money producing coffee while also working full-time for one of Colombia's largest coffee exporters. Using his savings, Jairo slowly managed to purchase five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay, Castellón and Buenos Aires. . This lot is from a farm called Castellón. Located near Circasia, Quindio, where Jairo grows only Gesha. . This lot was carefully hand-picked and hand-sorted. The whole cherries were then exposed to a dry aerobic fermentation in ceramic tanks for 24 hours, then placed inside GrainPro bags and fermented again for 48 hours inside a water tank that held a consistent temperature of 22C. Following these sophisticated fermentations, this coffee was dried for 14 days in raised beds. [link in bio]

BRAZIL GUARA NATURAL ANAEROBIC . Daterra is one of the most sophisticated coffee operations in Brazil. Located near the city of Patrocinio, in the state of Minas Gerais, Brazil. This is the classic and famed Cerrado region of Brazil, where the fertile land is flat and proven ideal for coffee. . There is beauty in the systems that Daterra has established to produce their coffee. They've turned the farm into an intensive network of lots, all monitored individually, many with automated irrigation systems to ensure ideal nutrients and water are making it to the plants themselves. . When it comes time to harvest, Daterra will send members of the team to different lots to evaluate the cherry and will harvest small batches to strategize on when to harvest each individual varietal and ensure peak timing. The quality team will then make decisions on how to utilize each of these coffees and where on the menu they'll be used. . This is a famed farm that was first purchased in 1976 and today is an icon in the coffee producer world. Leading by example, Daterra is the only B Corp certified coffee farm, has more certifications than we have space to list, and is working toward being a climate positive coffee farm, ensuring they are positively contributing to the climate.

WORKA CHELBESSA WASHED / The kebele (community) of Worka Chelbessa is located in Gedeb, which is the most southern part of the Gedeo region. For the last decade, the area of Worka Chelbessa has become more and more well known for producing spectacular coffees, and this is why this area was one of the first places that coffee producer Neguesse Debela wanted to invest in when he started in coffee a few years ago. . In 2017, Neguesse started operating his first site in Worka Chelbessa, but quickly expanded in 2019 by buying another washing station a few kilometers away in a small sub area of Worka Chelbessa called Danche. The two sites, run by Negeusse and his team, execute immaculate washed and natural processed coffees, but also create unique experimental lots in an effort to always keep improving their quality.

SANTA CLARA NATURAL / It all started in Antigua Valley in 1908, when Ricardo’s great grandfather had the vision of getting involved in the coffee industry. Immediately, he started acquiring properties in different parts of Guatemala, which became the beautiful coffee farms they have today. Family members of the generations that followed him grew up surrounded by coffee plantations and devoted their lives to the quality and production of coffee, becoming some of the first coffee exporters from Guatemala. . Management of the farms was passed on from generation to generation. It was until 1989 when Ricardo Zelaya, the fourth generation of coffee growers, completed his degree in agribusiness from Zamorano and the University of Florida, and eagerly started transforming the farms into what they are today. This moment marked the beginning of their company, with a small but passionate crew excited to work hard and produce the highest quality coffee in the world. . Over 25 years later, they are now a strong team under Ricardo’s wings. A team who is committed and in love with the gallant beverage they produce and their social and environmental responsibilities. Ricardo’s laugh, philosophy, and passion are the key factors in the success of their happy business culture and our internationally recognized coffees.