Organic Coffee Program

Our specialty coffees are created uniquely for Lefty's, designed to connect the world's organic, single-origin coffee farmers with our community's coffee lovers. Our beans are sourced and roasted by experts Carrie Nelson and Dennis Medina at a facility and lab inside a greenhouse on a farm in the heart of Santa Barbara.

Lefty's Organic Espresso & Cold Brew
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ROAST LEVEL

Dark

TASTE NOTES

Balanced, cocoa, candied orange

PROCESS

Washed

ORIGIN

Nicaragua (60%)
Honduras (40%)

REGION

Jinotega

Marcala, La Paz

VARIETALS

Bourbon, Catimor, Caturra, Caturrai, Typica

Lefty's Organic Espresso is created with coffee beans from Nicaragua and Honduras.

 

Finca La Isabelia Los Cipreces, located in the heart of Nicaragua's Jinotega Department, is home to a multigenerational family of farmers. The picturesque Cordillera Isabella mountain range cuts through the center of Jinotega, claiming the majority of Nicaragua's hiking trails and a large number of small coffee plantations. Finca La Isabelia takes immense pride in each phase of production, taking their variety of Bourbon, Caturra, Catuai and Catimor trees from cherry to final export. Their soil consists of clay and volcanic ash, and at an elevation of 4,200 feet, a natural shade canopy provides cover from excessive sun. This coffee lot is handpicked, washed, sun-dried, graded microlot and certified Smithsonian Bird Friendly.

 

COMSA is a society of coffee producers based in Marcala, La Paz, Honduras that proposes economic, social and environmental objectives as a strategy to reduce poverty and to promote sustainable development. Founded in 2001 with 7000 lempiras ($300 USD) of social capital, COMSA grew out of an initiative of the Rural Business Development Foundation (FUNDER). Sixty producers in Marcala (12 women, 48 men) came together as founding members with the goal of directly exporting their coffee production. As of 2018, more than 1200 farmers had become COMSA members.

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Lefty's Organic House Blend
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ROAST LEVEL

Medium

TASTE NOTES

Balanced, nutty, sugar cane

PROCESS

Washed

ORIGIN

Colombia (60%)
Honduras (40%)

REGION

Prado, Tolima

Marcala, La Paz

VARIETALS

Bourbon, Castillo, Caturra, Caturai, Typica

Lefty's Organic House Blend is created with coffee beans from Colombia and Honduras.

 

Columbia has been producing and exporting coffee renowned for full body, bright acidity and rich aftertaste since the early 19th century. Asoagrotol Galilea Cooperative organizes courses and training to develop barista skills, quality control and business management. In a region where job availability outside of coffee farming is very limited, providing new opportunities for work is essential to draw young people away from becoming involved in an endless cycle of criminality and violence. On top of these benefits, cooperatives help producers gain much better access to agronomical, commercial and economic support.

 

COMSA is a society of coffee producers based in Marcala, La Paz, Honduras that proposes economic, social and environmental objectives as a strategy to reduce poverty and to promote sustainable development. Founded in 2001 with 7000 lempiras ($300 USD) of social capital, COMSA grew out of an initiative of the Rural Business Development Foundation (FUNDER). Sixty producers in Marcala (12 women, 48 men) came together as founding members with the goal of directly exporting their coffee production. As of 2018, more than 1200 farmers had become COMSA members.

Lefty's Organic Single Origin Colombia
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ROAST LEVEL

Medium/Dark

TASTE NOTES

Caramel, stone fruit, walnut

PROCESS

Washed

ORIGIN

Colombia 

REGION

Prado, Tolima

VARIETALS

Castillo, Caturra

Columbia has been producing and exporting coffee renowned for full body, bright acidity and rich aftertaste since the early 19th century. Asoagrotol Galilea Cooperative organizes courses and training to develop barista skills, quality control and business management. In a region where job availability outside of coffee farming is very limited, providing new opportunities for work is essential to draw young people away from becoming involved in an endless cycle of criminality and violence. On top of these benefits, cooperatives help producers gain much better access to agronomical, commercial and economic support.

Lefty's Organic Single Origin Malawi
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ROAST LEVEL

Medium

TASTE NOTES

Cacao nib, fig, tamarind

PROCESS

Washed

ORIGIN

Malawi

REGION

Chitipa

VARIETALS

Agaro, Catimor, Caturra, Gesha

Mzuzu Coffee Planters Cooperative Union was established in 1999 when the coffee sector was liberalized in Malawi. In 2006, via a large project backed by the EU, the cooperative expanded and built many of its 61 CPUs (Centralized Processing Units/Washing Stations) as well as a centralized dry mill in Mzuzu town for hulling, processing and export. Mzuzu dominates the specialty coffee scene in Malawi and is one of the country's only coffee cooperatives. Mzuzu members have also received gender-equity training and GALS workshops, and offer women-produced coffee.

Lefty's Organic Decaf Espresso
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ROAST LEVEL

Medium

TASTE NOTES

Creamy, medium body, nutty

PROCESS

Washed, FTO Swiss Water Process

ORIGIN

Peru

VARIETALS

Bourbon, Catimor, Caturra, Pache, Typica

Smallholders across Peru's mountainous landscapes farm coffee organically on plots that are typically less than one hectare. Warm days and cool nights at 1200 to 1600 meters above sea level create ideal conditions for growing dense, sweet beans.

Lefty's Organic Single Origin Guatemala
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ROAST LEVEL

Medium

TASTE NOTES

Black tea, citrus

PROCESS

Washed

ORIGIN

Guatemala

VARIETALS

Huehuetenango

Guatemala boasts a variety of growing regions which produce spectacular coffees. The Huehuetenango region lies in a microclimate caused by hot air sweeping eastwards from the plains of Tehuantepec in Oaxaca, Mexico, and cool air rushing down from the Cuchumatanes mountains, perfect conditions for the sparkling acidity and distinctive fruit flavors for which the region is known. Asociación de Apicultores y Caficultores de Unión Cantinil (AAPICUC) was founded in 2011 to help producers cultivate organic coffee in an environmentally sustainable way. Members cultivate coffee on small farms at high altitudes, and often keep bees to help increase production. Farmers typically handpick cherry and pulp it on their farms, using small hand-powered or electric drum pulpers. After fermenting, parchment is agitated to remove remaining mucilage and washed with clean water. All water used during pulping and washing will be filtered - usually through earthen holes - so organic solids don't contaminate local waterways.