Will be replenishing the outstanding Yirgacheffe Blue Nile in a couple of weeks with the new crop offering...sold out. Also hope to introduce the complex "honey process" Sumatra Mandheling, a pirated brief description from Royal Coffees info portal..."This coffee is processed in a unique style, which we doubt is found anywhere else in the world. It begins with ripe cherries from the Bener Meriah District being run through hand-cranked de-pulpers to remove the skins. This is followed by a “dry” fermentation overnight. No water is added at any stage. On the second day, the parchment, still covered in sticky mucilage, is laid out on the drying patios. The coffee is dried to below 30% moisture content and then wet-hulled in the traditional Sumatra style, after which it returns to the patios for final drying of the green beans. So, in effect, this is a Dry-Fermented/Pulped-Natural/Wet-Hulled coffee. Definitely an advanced level of coffee processing which yields quite a unique final product." (courtesy exclusive importer Royal Coffee, Emeryville, CA)

Excited to have  three Ethiopian newbies/"oldbies":  Yirgacheffe "Blue Nile", a hand-selected offering from the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), more fabulous Nigusie Lemma group natural process Limu (sweet and floral as can be) and natural process Sidamo Royal Select water process decaf. One the non-Ethiopian front we will be debuting big/fat/honey-sweet Pacamara varietal from El Salvador's Santa Leticia Estate. We haven't had coffee from the Valdivieso family farm in several years, but it was always top-notch (and then only had their 100% borbon, a smaller bean).  The Pacamara is a hybrid of Pacas and Maragogype, the latter being one of the largest-sized beans in the coffee world.