Single-Origin
Washed Process
Elevation: 915m – 1,219m
Roast Level: Medium
Tasting Notes: Milk Chocolate, Black Cherry, Orangey & Sweet
Sol Naciente was created in 2008 with the goal of uniting competing producers from the Sierra Nevada region. These producers come from two townships: Siberia and San Pedro which are located in the municipality of Ciénaga. The majority of these producers are recognized victims of armed conflict and they are in a program for land restitution. Now that they have regained their land, they decided to put it to good use and produce high-quality coffee without the use of pesticides.
Single-Origin
Natural Process
Elevation: 1200 - 1750 meters
Roast Level: Medium
Tasting Notes: Winey, Berries, Chocolate
Welcome our first offering (ever) from Costa Rica! We’ve asked our coffee community over the past few years which coffees they’d like to see us source - and Costa Rica was definitely at the top of the list. We’re thrilled to have found this tasty natural process from the famed Tarrazú region.
Fans of our current Rwanda Dukunde Kawa will surely enjoy this one, it’s medium/heavier bodied on the tongue, and this coffee really packs a winey-punch! It also has nice berry notes, and a chocolatey finish.
Indonesian / Colombian Blend
Washed / Semi-Washed Processes
Elevations: 1,200 - 2,100m
Roast Level: Dark
Tasting Notes: Bold, Caramel, Dark Chocolate
While we got our start focused mainly within the spectrum of “medium” roasted single-origin coffees, we kept getting asked if we had a dark roast. After hearing this a few times, we got to work to create something special. There are certainly single-origin beans that make great dark roasts, but we indulged a little in the dark arts of mixing different ratios of beans to come up with this lovely and smooth dark blend.
We find that this blend of Indonesian and Colombian beans hits the mark, in terms of providing the bold punch of an earthy bottom end, but also finished off with a nice sweetness from a washed process Colombian. This is now our second most popular coffee!
Single-Origin
Honey Process
Elevation: 1,750 - 2,000m
Roast Level: Light-Medium
Tasting notes: Grapefruit, Lemonade, Sweet & Tart
We love searching for “underdog” coffees out there - whether from new producers, or overlooked origins. We fell in love with coffees from the Democratic Republic of Congo many years ago, and we're thrilled to have yet another great offering for you! This honey processed bean comes from northeast DR Congo, grown on the western edge of Virunga National Park.
**Honey processing doesn’t involve actual honey, it is a term for when the outer cherry of the coffee fruit is removed, leaving a sticky layer of mucilage on the bean. The process tends to accentuate the fruitiness or sweetness, resulting in a delightful brew.
We roasted it several different ways, and decided that it really shined as a lighter-medium roast. You’ll find nice grapefruit notes, along with a very pleasant sweetness and slightly tart and lemonade-like aspect.
Indonesian & Central American Blend
Semi-washed & Washed Process
Elevation: 915m - 1,500m
Roast Level: Medium+
Tasting Notes: Smooth, Slightly Tart, Low Acidity
Do you fear espresso? You shouldn't! We've experimented and tasted many variations to come up with this lovely medium-roasted espresso. Not all espresso roasts have to be dark, oily, and bitter! We're sure you'll love this slightly tart, low acidity, smooth espresso roast. Bonus: It won’t gunk up your grinder or automatic espresso machine!
**If you’re looking for a darker, “traditional” espresso, feel free to shoot us an e-mail and we’ll figure something out for you!
Single-Origin
Natural Process
Altitude: 1,850 to 2,00 m
Light/Medium Roast
Tasting Notes: Strawberry, Cherry, Silky
We’re excited to announce our latest arrival, from one of our favorite regions: Ethiopia Guji!
This lovely natural process bean was grown and harvested by Sookoo Coffee, a family-owned company founded by Ture Waji and his brother Assefa. The brothers produce and export specialty, traceable, and organic coffee from Guji, Ethiopia.
We found this coffee to be a great daily drinker - nice fruity strawberry and cherry notes, along with a silky body. There’s even a little bit of complexity to be found as your cup cools - we tasted a little hint of hazelnut once the coffee reached a more lukewarm temperature.
We hope you love this Guji as much as we do!
Single-Origin
Honey Process
Altitude: 2,100 m
Light/Medium Roast
Tasting Notes: Peach, Hazelnut, Lime
Aaaaaand another new arrival from Ethiopia!
Just like our other Ethiopian coffee of the moment, we sourced this from the Jimma zone, an area that’s only recently starting to get the attention that it deserves. This comes from the Kenissa Cooperative, located in the “woreda” (district) of Gera. The Kenissa Co-op was only just formed in 2018, but they are already turning out great coffees using a variety of processing methods!!
This particular offering utilizes the “honey process,” where the bean is pulped but a layer of the mucilage is left intact. This sticky outer layer (hence the “honey” name) is left on during the drying, and some fermentation can occur so the beans can achieve more fruity tones than a washed process, but also avoid some of the pitfalls of overly fruity natural processed beans - all while using less water.
As with many of our Ethiopian offerings, we found the ideal roast is a lighter-medium. This one is a bit more complex than the Geta Bore Co-op offering that we have up. You’ll find notes of peach, hazelnut, and a limey citric aciity - followed by a light-tannic finish that’s reminiscent of jasmine tea.
We hope you’ll enjoy this one as much as we have!
Single Origin
Washed Process
Elevation: 1,200m - 1,600m
Roast Level: Medium/Dark
Tasting Notes: Full-bodied, Cocoa, Roasted Nuts
Our #1 best-selling coffee, this offering from the Huehuetenango region of Guatemala comes from the Asociacion Barillense de Agricultores (ASOBAGRI) co-op. Not only does it fit the classic chocolatey Guat profile, but it’s smooth to boot! You’ll find a medium/full body with notes of chocolate, sweetness, and hints of roasted nuts.
The ASOBAGRI co-op is exceptional in that it not only sources beans from farms of female members, but it also promotes their participation in leadership roles and on oversight committees within the organization. We admire the work that they do, and it is their strategy to “reduce poverty, emigration and social exclusion.”
**This was previously named “Honduras Yellow Honey.” We renamed it to avoid confusion about using the word “honey” - which refers to the processing of the bean - there is NO actual honey used in this or any of our coffees!
Single-Origin
Honey Process
Elevation: 1,400m
Farm: 18 Conejos - Marcala, Honduras
Notes: Female-Owned
Varietal: Red/Yellow Catuai
Roast Level: Light
**Due to the honey process method, the beans appear darker
Tasting Notes: Orange Blossom, Almond, Light-Bodied
We are super excited to announce the return of our Honduran Yellow Honey Process, hailing from the 18 Conejos (18 Rabbits) farm collective! This offering was so popular last year that we ran out in just a few short months. This year, we worked with our importer friends to secure a much larger amount in advance, marking the first time that we’ve contracted coffee to be produced/processed a certain way just for us and a few other US-based roasters.
18 Rabbit is a woman-owned and operated collective of farms, run by matriarch Dulce Marlin. She and her husband are pioneers of organic and biodynamic farming methods, being intentional about naturally regenerating the soil they use for their agriculture.
In case you didn’t know:
Honey Process doesn’t involve honey at all - the coffee cherry is picked and pulped (outer fruit layer is removed). What remains is the coffee bean, covered in a sticky mucilage. The term “yellow” honey comes from the percentage of this layer that is left intact on the bean (in this case, roughly 50-70%). This sticky bean is laid out to dry, and meticulously turned over the course of 10-15 days in order to ensure proper drying. The end result is a hybrid work of art - a “higher end” tasting coffee (akin to washed coffees), but one that retains nice sweetness and also the fruit tones more associated with natural process beans.
Single-Origin
Medium Roast
Process: Washed
Altitude: 1800 - 2300 m
Tasting Notes: Citrus, Melon, Chocolate
We’re excited to bring a new offering from Peru, via the Cooperativa Cafetalera Laguna de los Cóndores! Hailing from the northernmost reaches of Peru bordering Ecuador, this coffee is high-grown in a remote area. The farmers and communities struggled to make a sustainable living for many years, until they decided to band together and form the co-op. The co-op’s staff is comprised of 30% women, one small step towards inclusion that better represents the female workforce who farm the land.
We sampled coffee from Laguna de los Cóndores in 2023 and fell in love with it - but it sold out before we contracted any. This year, we didn’t want to miss out! We found pleasant citrus notes in the cup, followed by a nice melon silkiness with chocolatey undertones. This is a solid daily drinker, we hope you’ll try it and enjoy it as much as we did!
Single-Origin
Washed Process
Elevation: 2000 meters
Roast Level: Light/Medium
Tasting Notes: Raspberry, Peach, Cola
We’re beyond excited to announce our latest offering from Rwanda! We met and tasted coffee from Emmanuel of Baho Coffee at the Specialty Coffee Expo back in 2022, and we’ve been working towards buying his coffee ever since!
Baho Coffee has grown and improved its processing methods year after year, and we loved this coffee from first sip. It’s part of an ongoing initiative to separate coffees into smaller lots to highlight each area’s unique characteristics - in this case, down to the hill!
This coffee was grown by just over a dozen smallholder producers who live nearest to Janja Hill, and processed at Muzo washing station. We roasted it light/medium as with previous Rwandan offerings, and we’re tasting raspberry, peach, a silky honey-like body with a pleasant finish that’s reminiscent of cola.
We hope you’ll love this one as much as we do, and we look forward to continuing this relationship with Baho for years to come!
Single-Origin
Semi-washed Process
Elevation: 1,400m - 1,600m
Roast Level: Medium
Tasting Notes: Dark Chocolate, Molasses, Cedar
Our latest offering from Sumatra hails from Gayo Arabika Mahkota Indonesia aka GARMINDO co-op. Consisting of over 500 farmers (the majority of which are women) from the Bener Meriah Regency in Aceh, this is a classic Sumatran. It's medium-heavy on body with lower acidity. For tasting profile, it has a dark chocolate base, molasses-like sweetness, and a hint of cedar to give it an interesting zing of earthiness. We roasted this one medium to highlight these flavors - so if you're looking for the typical dark roast Sumatra, you'll have to look elsewhere! We wanted to highlight the natural sweetness of this particular bean, which balances really well with the earthy aspects unique to Sumatra.
Sumatran beans are produced using a unique processing technique called "Giling-Basah," where the coffee cherries are depulped and fermented overnight. Then, they are washed and laid out to dry, still with the very thing "parchment" layer intact.
Processing in most other countries will remove the parchment layer when the bean's moisture content has reached around 12%. In Indonesica, however, the parchment layer is removed while the bean's moisture content is still very high - somewhere around 30 - 35%!
Single-Origin
DECAF / Washed Process
Altitude: 1,650m
Roast Level: Medium/Dark
Tasting Notes: Baker's Chocolate, Balanced, Fruit
Many roasters out there scoff at offering decaf coffee. We, however, we have family and friends who love coffee, but are super sensitive to caffeine. We decided to source several decaf options for our caffeine-averse friends out there. Decaf may not have the kick, but it can still have great flavor and be an enjoyable experience!
This bean is hails from the famed Huehuetenango region, and is decaffeinated using the Mountain Water Process. This means that there are no chemicals involved, unlike many other popular decaffeination options - we want your coffee to be clean and tasty!
Single-Origin
DECAF / Washed Process
Elevation: 1,500m - 1,750m
Roast Level: Medium
Tasting Notes: Caramel, Apple, Chocolate
Fresh spring decaf arrival! We’re psyched to have found a great clean and sweet decaf Peruvian, this time from COOPAFSI (Cooperative Agraria “Frontera San Ignacio” Ltda). COOPAFSI was established in 1969, and has always sought more gender equality in coffee farming. This particular shipment is from their “women grown” coffee program, and we’re LOVING it!
As with all of our decaf offerings, this is decaffeinated naturally using the Mountain Water Process - no chemicals or solvents involved. We roast this to a nice lighter/medium level, and it’s pretty hard to tell that this one is decaf at all! High quality specialty-grade beans make great decaf coffees!
Show your support for Sleeping Giant Coffee Co. with our 100% cotton American Apparel t-shirts! We have unisex sizes from XS up to 2XL - see the second image for the sizing chart.
Product Description
4.3-ounce, 100% combed ring spun US cotton, 30 singles
99/1 combed ring spun cotton/poly (Ash Grey)
90/10 combed ring spun cotton/poly (Heather Grey)
100% cotton thread on White
Tear Away label; transitioning to recycled material
Shoulder-to-shoulder taping
Relaxed fit side-seamed body
**Due to our limited inventory of shirts, all sales are FINAL and they cannot be returned or exchanged. Please reach out in advance if you have sizing questions, or stop by to see them in-person!
Single-Origin
Washed Process
Elevation: 1900 meters
Roast Level: Light/Medium
Tasting Notes: Lemon, Caramel, Creamy
Burundi isn’t a name you hear too often outside the coffee world, or even in it for that matter. Just like the Democractic Republic of Congo, it hasn’t gotten a fair share in the limelight despite its proximity to coffee powerhouses like Rwanda, Tanzania, Uganda, and Kenya. We’re hoping to do our little part to bring more attention to this overlooked origin!
This offering comes courtesy of JNP Coffee, female-founded and run by Jeanine Niyonzima-Aroian, a Burundi native. It was grown in the Kayanza Province, less than an hour’s drive from the country’s northern border with Rwanda by a group of around 400 farmers.
In this coffee, we tasted lemon, caramel, and a creamy body. It’s a nice contrast to our usual fruit & floral-forward African offerings, even more reason to celebrate!