Nestled in the Sierra Madre del Sur mountain range, smallholder farmers near the town of Pluma Hidalgo cultivate this coffee in a very rustic and artisan way, honoring the love of coffee and the land passed down from generation to generation for almost 200 years. Pluma Hidalgo is a very small village surrounded by coffee farms and is the capital of coffee country in southern Mexico. This coffee gets its name both from the town, and the featherlike clouds that float amidst the mountains. Most of the farms are small, between one and nine Hectares (one Hectare is approximately 2.5...

Negroni Week 2018 is June 4 - June 10, 2018. Given our Italian roots, we love Campari at Caffè Umbria in all its beautiful, tasty iterations, so we were very excited when given the opportunity to create a coffee blend for Negroni Week! It was a bit of a challenge to create a coffee that captures the essence and taste of this iconic and familiar cocktail – bitter, sweet, herbaceous and citrusy. We chose the Mexico for the bitter-sweet taste and the Kenya for its citrusy aroma. We roasted the coffee medium-light to bring out the full potential of those flavors, resulting in...

The Cupping Room Collection are unique limited production coffees personally selected by our roasting team. The Kenya Windrush is shade grown under Eucalyptus and Gravellier trees in rich red volcanic soil between Mt. Kenya and the Aberdare Range. Once picked, the coffee is processed on site using the traditional washed method, which produces a higher acidy, clarity and consistency in the cup. Windrush Estate cultivates only SL28 and SL34 varietals, which are highly prized due to intense flavor. These varietals were carefully selected by a research organization in the 1930’s because of their ability to flourish in the harsh climate...

Grown at Sitio Rocinha by Demétrio Flaviano de Oliveira, this coffee is selectively harvested, only when the fruits are ripe. Harvested by hand over cloths to protect the coffee from coming in contact with the ground, it is taken to the patio for drying on the same day.   Demétrio is the third generation of coffee growers in his family, following his mother and grandfather, who bought the farm in the 1960’s. He is dedicated to producing gourmet coffees that are sustainably grown, with a focus on natural processing and preserving and respecting the environment. Sourcing NotesBy Pete Maskiell, Caffè...

When Stefano began working at the roastery 4 years ago, his unofficial title was facchino, the all-purpose go to person for all the jobs that needed doing. Being Emanuele’s brother meant that he would start at the bottom, work hard, gain knowledge about coffee, and prove himself. And although he did these jobs with enthusiasm, he had his eye on the big beautiful red roaster. Stefano’s first origin trip to Peru in 2015 was a memorable trip for many reasons – the food, the coffee farmers and their families, and the coffees. Here he discovered the Peru Condor Puna, which...