Whitewater Tea and Coffee LLC 1208 N Willow St

1/2 AND 1/2 and CHOC DUST

4 shots of espresso with choice of mocha powder and sauce.

White chocolate and caramel sauce.

Nutella with chocolate sauce.

Roast Level: Light Flavor Notes: Caramel, Orange, Rasin, Subtle Spice Farm: Small holder farmers Varietals: Caturra, Marsellesa, Costa Rica 95, Marago Processing Method: Washed A rugged harvest with a fresh perspective. Grown high in the remote mountains of Chiapas, this community lot comes from a collective of young and seasoned producers in La Tarralla—many of whom hike hours to reach their farms and often live on-site during harvest season. Their dedication is tangible: cherries are hand-harvested, aggregated over days, then carefully depulped, fermented, and dried on cement patios. The result is a vibrant and layered cup, made possible by a unique blend of tradition, grit, and youthful energy. We roast this coffee lightly to preserve its lively acidity and deep sweetness, offering a cup that’s both grounded and bright.

Roast Level: Light Flavor Notes: Caramel, Tropical Fruit, Chocolate Farm: Sítio Ponte Alta Varietals: Arara Processing Method: Natural A story of revival, resilience, and remarkable flavor. From the hills of Minas Gerais, this Natural Arara offering comes from Sitio Ponta Alta—a small farm brought back to life by two sisters determined to honor their father's legacy. After years of decline, they replanted, transitioned to regenerative farming practices, and slowly elevated their coffee quality year after year. Their efforts paid off: this lot placed 7th in the 2024 Cocorive Specialty Coffee Competition, scoring 88.86 points. We roast this coffee to bring forward its beautiful sweetness and layered complexity. Look for vibrant notes of tropical fruit, silky milk chocolate, caramelized sweetness, and a citrusy lift of lemon.

Roast Level: Light Flavor Notes: Canteloupe, Pear, Milk Chocolate Farm: 370 Small holder farmers Varietals: Red Bourbon Processing Method: Washed At the meeting point of the valley floor and Gaharo Hill rests Bukeye wet mill, which is the first wet mill established by Long Miles Coffee Project in Burundi. Constructed by the coffee producers using bricks made from local clay, this wet mill now processes the coffee cherries from these very producers. Initially, due to years of unfavorable soil conditions, numerous coffee farms on Gaharo Hill had been abandoned. The dedicated coffee scouts from Long Miles tirelessly worked on the hill to enhance the acidic soil conditions, educate farmers on pest control, and improve crop quality, all with the aim of boosting the income of the producers. Additionally, the improved soil conditions also benefit subsistence crops that thrive alongside the coffee trees, notes of papaya, nectarine, brown sugar, and dark chocolate.

Roast Level: Medium Flavor Notes: Fig, Plum, Dark Chocolate Juicy Body and Clean Acidity Farm: 309 Small holder farmers Varietals: Typica, Caturra, Bourbon, Geisha Processing Method: Washed From the rugged highlands of Northern Peru comes a coffee rooted in community, resilience, and craft. Sourced exclusively from the women producers of Cooperativa Agraria Rutas del Inca, this offering is a tribute to the talent and dedication of a historically underrepresented group in the coffee world. Globally, women contribute up to 70% of the labor involved in coffee production—planting, picking, processing—but make up only 20–30% of coffee farm leadership. As the carefully harvested lots from these productoras mujeres arrive at the co-op headquarters in Querocoto, the quality team tastes and selects only the finest for this special release. Expect a rich, comforting profile: fig and plum upfront, rounded out by dark chocolate, honey, and a hint of spice

Roast Level: Light Flavor Notes: Strawberry, Lime, Pomegranate, Cream, Brown Sugar Farm: John Reuben Estate Processing Method: Natural A clean, fruit-forward cup with roots in revival. Grown on the historic John Reuben Estate in Kiambu County, this rare naturally processed Kenyan coffee carries a story of legacy and renewal. Once on the brink of being repurposed as a gas station, the farm was brought back to life by cousins Derek Mbugua and Francis Kungu, who saw its potential to rebuild both land and family legacy through coffee. With limited infrastructure, natural processing became a necessity—and ultimately a gift. The result is a unique expression of Kenyan coffee: vibrant, juicy, and remarkably clean. Expect a lively cup with notes of strawberry, pomegranate, and lime, rounded out by creaminess and a hint of brown sugar sweetness.

Roast Level: Light Flavor Notes: Mango, molasses, vanilla, pineapple. Farm: 350+ Small Holder Farms. Asman Gayo Mill. Varietals: Ateng, Bor Bor, Catimor, and Timor. Processing Method: Natural A bold expression of transformation from the heart of Aceh. Produced at the Asman Gayo Mill in Pegasing, Sumatra, this natural offering is the result of visionary work by Asman Arianto. After the 2013 eruption of Mount Sinabung displaced local farming communities, Asman focused on creating infrastructure and premium coffee processing to help growers rebuild. His success has put his mill—and the surrounding region—on the global specialty coffee map. This is our third year featuring Asman’s naturals, and for good reason. The fruit-forward profile is vibrant and dynamic while maintaining balance and cleanliness in the cup. It’s a true standout among Sumatran coffees.