About Daniel Orantes
Growing up on the farm, Daniel Orantes has known the in’s and out’s of farming since he was just a kid, helping his family with farm chores after walking the 5km path from school. When Daniel was young the farm was run by his grandparents, farming coffee alongside other horticulture such as beans, corn, and wheat. It wasn’t until Daniel’s father passed away that the family decided to dedicate the entire farm to coffee. This was alongside acquiring new land nearby, expanding the farm to 3.5 hectares of coffee growing space, including a small forest with a mixture of native trees.

Now Daniel is fully focused on producing specialty coffee, spending his time learning to be able to grow and process better and better coffee. This washed lot that we’ve brought in today is a perfect example of the quality and taste profile you can achieve from skilled Guatemalan producers and we are excited to be able to share it with you!

Cosmic Candy is a great example of a coffee comprising of a balanced profile with deep fruit flavours and high level of sweetness.

The post Cosmic Candy – El Suyatal Guatemala appeared first on Timbertrain Coffee Roasters.

We never understood why to-go tumblers made design decisions that compromised the coffee drinking experience. The senses – taste, smell, and touch – were ignored, while durability and extreme heat retention were prioritized. Why not both?

Cup Holder Friendly & Snap-in Splash Guard
Cup holder-friendly and equipped with a snap-in splash guard to save your brew from bumps and sudden stops, you’re officially in the clear to stay caffeinated on your commute.

Drinkable Thin Lip & True Taste Ceramic Coating
A tapered thin lip mimics a Cabernet glass to deliver coffee directly to your taste buds while also sitting comfortably on your mouth. Your coffee should taste how you intended. Unlike stainless steel, a ceramic interior keeps your brew free of odours, oils, and “old penny” tasting notes.

Leak-Proof Seal & Heat Lock Double Wall Vacuum
A heat-lock double wall vacuum retains heat for up to 12 hours or stays cold for up to 24 hours. The best part? A leak-proof seal eliminates liquid mishaps. With a quick, 270° twist, the lid locks to give you a your-bag-is-not-getting-wet guarantee. Because triple walled seemed a little overboard. The 304 18/8 insulated stainless steel retains heat for 12 hours and stays cold for 24 hours.

The post Timbertrain Fellow Icon Mug appeared first on Timbertrain Coffee Roasters.

Guatemala – Jesus Rodriguez
Country: Guatemala
Region: Volcancito, Casillas, Santa Rosa
Farm: Los Pocitos
Producer: Jesus Rodriguez
Variety: Catuai, Pache San Ramon and Nanse
Process: Washed
Altitude: 1,820 MASL

The first coffee comes from “Setame”, a farm sitting atop a high ridge in Sidamo, Ethiopia. At an altitude of 2,300 MASL this farm is set to produce exceptional coffees. Setame is operated by Nguisse Nare, alongside a team of knowledgeable producers with a strict focus on quality and transparency. Growing purely the 74158 varietal, a common Ethiopian heirloom, the farm is also intercropped with taro and sweet potato plants. This Natural coffee from Setame is juicy, tropical, and above all sweet!

Our second coffee is from “Los Pocitos”, a small farm located by the town of Casillas in Guatemala. This 0.5 hectare farm is owned and operated by Jesus Rodriguez along with his family. Jesus wasn’t originally a coffee farmer but soon fell in love with it, exploring different varieties and farming techniques, even planting different types of plants across the farm. This washed process coffee brings floral and tea-like notes with an exceptional confectionary sweetness.

The post Sweet Thing – Limited Holiday Coffee appeared first on Timbertrain Coffee Roasters.

In the Yukro washing station, the coffees are washed and mechanically depulped, then soaked overnight. After fermentation, coffee is dried for 6 to 8 hours a day during 6 to 8 days on raised beds, with frequent turning for even drying. The area of Wanja Kersa is characterized by high rainfall distributed across the whole growing season, the harvest season usually goes from mid October to late January and the farms are located in altitudes that range from 1800 – 2200 masl. The community’s main source of income is coffee, which they grow on very small farms ranging from 0.1 to 2 hectares. Wanja Kersa’s producers intercrop using false banana trees and maize for shade, selecting based on the age of the coffee plant and its other needs. Their soil is a highly fertile sandy loam with good water retention and drainage. It’s self-sufficient with proper planting practices and doesn’t require fertilizer to produce spectacular quality.

The farmers of Koba belong to the Oromo people and speak Oromo. They maintain certain ancestral customs and have a quiet lifestyle built almost entirely around coffee farming. Many families here struggle with lack of electricity and drinking-water access. Despite the difficulties life brings in Wanja Kersa, the producers here are recognized by the specialty coffee world for their great dedication, ancestral coffee wisdom, and phenomenal quality.

The post Vista Espresso – Yukro appeared first on Timbertrain Coffee Roasters.

1970 was a life changing year for Adelmo Ramirez, and he remembers it vividly. This was the year that, due to his fathers absence, he took over operations on the family farm, El Guachipilin, meaning he now had the responsibility of maintaining and harvesting all the coffee on the farm.

Now, through Adelmo’s dedication, El Guachipilin spans over 2 hectares and is covered in Parainema coffee plants. The farm is unique in that it is covered in vegetation and Inga trees which give the farm 70% shade coverage, making it look more like a forest than a farm. This slows down the maturing of coffee cherries which creates a cup profile with more complexity and a characteristic sweetness. To improve production Adelmo underwent training so that he could process the coffees as washed or natural at the farm instead of sending it to a mill.

Adelmo’s dream is to produce coffee for people that enjoy the taste and appreciate all the effort that goes into producing coffee. At the farm, Adelmo continues to put all his effort into maintaining the consistently high quality of his coffees, and just this year he is adding 1,000 more coffee plants to the farm that will begin producing coffee in the 2025-2026 season.

The post El Guachipilin – Honduras appeared first on Timbertrain Coffee Roasters.

The post El Diviso – Colombia appeared first on Timbertrain Coffee Roasters.