Welcome to Cultiva.
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Coffee shipped automatically to your door at increments of your choosing. Great choices available for every budget. Click the graphic above, the left-hand nav link, or here.
Whole Bean Coffees.
Black Label Espresso.
Black Label is our house espresso blend, forgiving in all situations, all types of drinks. Very easy to get consistent, creamy shots; not fussy about grind, temp, tamp, etc.
A mix of Latin American, African and Indonesian coffees, roasted to be consistently satisfying either on its own or buried under a bit of milk. Clean, a little roasty, sumptuous crema, unpretentious, delicious.
Tribal Medicine Espresso.
This mostly-Ethiopian blend is a big ol' crema bomb, full of fruit, with a nice low end provided by a little dose of Sumatra. This blend can be just a little quirky on the pour, and it's not the most conventional espresso flavor profile, but once you get it dialed in, it's a very exciting cup. Slightly darker roast than Black Label. Ethiopia makes all the difference!
Ethiopian Dry-Process Yirgacheffe Aricha.
Medium-light roast. (Map link.) Typica/Arabica varietal, grown between 1950-2100 meters.
Our Ethiopian Natural Yirgacheffe Aricha GP coffee comes from the Kebel Aricha coffee mill owned by Surafel Birhanu. Between 650 and 700 small coffee farmers produce this coffee in the Gedeo Zone, Yirgacheffe district, approximately 4 km west of the town of Yirgacheffe. Notes of dark chocolate, strawberry, blueberry, melon. Yum!
Kenya AB Kalilani.
Light roast. (Map link.) SL28/SL34 varietals, grown at 1830 meters.
Kalilani is a cooperative society that annualy produces nearly 167,000 kgs, and has 1626 members. The total estimated land held by these members is 377 hectares, or roughly .23 hectares per producer. The Machakos growing county is comprised of Kangundo, Machakos, and Donyo Sabuk. They are just South East of Nairobi. The soil in this region is red volcanic, and annual rainfall is approximately 685mm, with two distinct wet seasons. Clean & refined, brown sugar, dense, tangy orange.
Latin American origins.
Colombian Tolima Regional Select.
Medium roast. Tolima is a Department in Colombia in the center West of the country. This part of the country has been difficult to travel to over the last ten years and is still a little dicey and pretty remote. Coffees from here, when done right, are nutty, tangy and fruity with creamy body and clean lingering acidity. (Map link.)
Dense, milk chocolate, fig, tropical fruit...uhh, let's just say this coffee is a gigantic satiny chocolate bomb! Really stupendous, balanced brew.
Mexico Finca Nueva Linda.
Medium roast. Varietal(s): Mundo Nova, Caturro. Altitude: 1,250 – 1,550 meters. Nueva Linda is a specialty coffee estate located in the Sierra Madre mountains of southern Mexico in the state of Chiapas. The farm shares a buffer with the Triunfo Biospehere reserve, a tropical cloud forest preserve of some 50,000 acres, which helps to temper a changing climate and provide rich soil and clean water. (Map link.)
Raw sugar, savory, spicy, red fruit, nutty.
Costa Rica Monte Rosa.
Medium roast. Grown at 1400 meters. Monte Rosa is the farm of Oscar Moreira and his wife Lydia Matamoros. Monte Rosa is situated in the western valley of Costa Rica, one of the most respected regions in Costa Rica for producing high-yield, specialty grade coffee. A big and bold cup with notes of cinnamon, dark chocolate and red fruit. Really tasty!
Supplied by Thrive: "THRIVE Farmers gives the farmer direct access to the marketplace for his coffee, providing economic participation at each step of his crop’s accrued value."
Far East origins.
Sumatra Royal Badger.
In 2012 we scored a 91-point rating from Coffee Review on one of these "Badger" Sumatras, and these Red Goni selections from the Indonesian island have been rock-solid for us, a daily drip-coffee standby. (Map link). This coffee is something beyond typical Sumatra Mandhelings...a rich, complex cup that will leave you wondering if you're drinking a great African or Central. The standard Sumatran "damp earth" is in there, but it's accompanied by notes of fudgy chocolate, cedar, vanilla, fruit. Mind-blowing coffee.
We offer Saratoga at our drip coffee station every day, and go through many, many pots of this blend. A secret blend of mostly Latin American beans, roasted a little way into second crack for a big, bold, dark cup. If that's not enough for you, keep scrolling down.
This is essentially the same blend as Saratoga, but roasted even darker. That is to say, very dark. Beans display oil. If you *really* like it dark, this is probably dark enough for you. We hope.
This is also the source of our bottled toddy, which we sell faster than we can make it at the shop.
Mexico Water-Processed Decaf.
Medium roast. Decaf leaves us feeling a little empty inside, staring into infinite whiteness, senses dulled. Our current decaf is a straight Mexican Chiapas, decaffeinated in Mexico with the "mountain water process". It is as good as you can expect any decaf to be!