Single Origin Details

Specialty

Brazil We import our Brazil coffees from the Cerrado region of Sul de Minas and the Mogiana region of Sao Paulo, both famous for top cupping Brazilian coffees. Coffee from these regions tends to be smooth, mellow, and full-bodied with subtle fruit tones.
Colombia  Colombia is the largest producer of washed Arabica coffee in the world, and our offerings come from multiple regions in the country, including Santander, Valle del Cauca, Caquetá, and Huila. Colombian beans are full-bodied with balanced acidity and a very sweet finish; a very well rounded flavor.
Costa Rica Our Costa Rican coffees are sourced directly from the West and Central Valley growing regions, renowned for producing the finest acidity in the world. The roasted beans produce medium-bodied coffee with a sweet flavor and crisp acidity.
Ethiopia  The original source of coffee, Ethiopian Arabica is medium-bodied coffee cups with smooth citrus tones and hints of sweet chocolate. Walker Coffee imports the major regional varieties – Harrar, Yirgacheffe, Sidamo, and Limu, allowing us to show our customers the full profile
Guatemala  The most diverse coffee producing country in Central America, famous for producing an array of top cupping profiles. Our Guatemalan coffee come from Huehuetenango, Atitltan, Quetzaltenango, San Marcos, and Santa Rosa. With a wide variety of growing regions comes a wide variety of cup profiles, but the unifying factor with our Guatemalan offerings is that they all cup well with vibrant acidity.
Indonesia The largest archipelago in the world is home to a wide variety of coffee flavors. We mainly import coffee from three of Indonesia’s islands: Java, Sulawesi, and Sumatra.
Java This coffee hails from the exotic island of Java, the oldest growing area within the Indonesian archipelago. This is a very full-bodied washed Arabica coffee with a distinctive spicy character.
Sumatra Mandheling Another of the coffees from the Indonesian archipelago, our Sumatra Mandheling is an Arabica lending itself to a very full body and concentrated flavor. It is slightly earthy in the body with herbal nuances and a gutsy richness.
Kenya Kenyan coffee is one of the superstars of African coffee. Its sparkling acidity, intense citric flavor, and sweet and creamy cups all contribute to a coffee that still sets auction records.
Tanzania Peaberry Tanzania’s coffee crops tend to produce more peaberries than other countries, and peaberry coffee has become something of a Tanzanian specialty as a result. Said to possess a more intense flavor than normal coffee due to concentrating nutrients into one curved bean instead of two flat beans, our cuppers have noted very crisp acidity with excellent citrus tones, sweet finishes, and a full-bodied cup.

Sustainable Certifications:

Certified coffees have  been cultivated with a social, economic, or environmental goal in mind to improve the lives of farmers, their families, and the community at large. After meeting certain sustainability goals, these coffees are certified by third parties to show the growers’ committment to improving quality of life in addition to the quality of the coffee. With our eye on the goal that quality is the ultimate guarantee of sustainability, we are as vigilant at the cupping table with our certified offerings as our conventional ones.

We regularly offer coffees with the following sustainable certifications:

            

Decaffeinated:

Walker Coffee offers decaffeinated coffee beans from the three following decaffeination processes:

MC (Methylene Chloride) Process In the MC decaffeination process, green beans are soaked in water just below boiling to extract both the flavor oils and the caffeine. This water is then transferred to a separate tank where methylene chloride is introduced, absorbing the caffeine while leaving the flavor oils intact. Finally, the processed beans are returned to the water, reabsorbing the flavor oils without the caffeine.
Mountain Water Process Originating in Mexico, the Mountain Water Process utilizes glacier water from the Pico de Orizaba mountain to separate flavor oils and caffeine from the green beans. This mixture is then passed through filters to remove the caffeine, and the beans are reintroduced to reabsorb their flavor without the usage of chemicals.
Swiss Water Process The Swiss Water Process makes use of two batches of beans to create decaffeinated but still flavorful coffee. One batch of beans is placed in near-boiling water to draw out the flavor oils and the caffeine – these beans are disposed of, and the flavor-rich water, known as Green Coffee Extract is re-used on the second batch of beans after passing through a filter to remove the caffeine. The process is repeated until the beans have been certified as being 99.9% caffeine free by mass.