The Coffee

Novo Coffee is a relationship-based coffee company. We build ongoing relationships with coffee producers and farmers. Purchasing from the same farms year after year helps improve farmers’ pricing, and in turn, the quality of the coffee.

We purchase our coffees in a number of ways; sometimes coffee comes from brokers or importers, and other times, we deal directly with the producer. Transparency all along the coffee chain allows us to make sure the coffee producers are getting the best prices for their coffees.

We want to connect one end of the coffee chain to the other for the sake of quality. We want to connect people on the producing end with people on the consuming end. In other words: “Get Closer.”

Central America

Panama has dominated our Central American offerings over the years. From our 15+ year relationship with the Hartmann Family to the super special geshas from Ninety Plus Gesha Estates (founded and operated by Novo co-founder Joseph Brodsky), exceptional coffees from Panama have been the rule. Coffees from El Salvador, Costa Rica, Guatemala, and more recently, Nicaragua, have all become important components as well. Look for fresh crop arrivals from April to June.

Our Beans

  • Ojo De Agua

    One of the pioneers on the producing side of coffee, Ratibor and his four siblings at Finca Hartmann have been wonderful partners of Novo for 10 years. Their experimentation with different coffee varieties and processing methods has helped bring some fantastic coffees to Denver, and their spirit of innovation has been emulated throughout Panama and elsewhere in Central and South America. They take great care of their land and frequently have environmental tourists visiting their farm and hiking through to the neighboring national park (La Amistad). For Novo this is the ideal of direct trade—rewarding high quality with high prices in a relationship that values trust, innovation, and sustainability in all forms.

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  • Drima Zede Red

    We here at Novo are human, and sometimes, we simply forget things. Like this stash of Drima Zede Red. We rediscovered this coffee while doing some spring cleaning, and after roasting up a test batch, we decided it was too amazing to leave sitting in our cupping lab. This is a super limited batch, it’s a 100% caturra variety coffee from a farm adjacent to Ninety Plus Gesha Estates in Chiriquí, Panama, dry-processed using Ninety Plus Gesha Estates’ proprietary processing methods. Deep rich notes of plum, tropical fruits, and crisp, clear sugars make this one of the most exciting coffees Novo has to offer, back again for an encore.

     

    Please note, this coffee is sold as whole bean in 4 ounce pouches only.

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  • Ojo De Agua Green Coffee

    Please note, this is unroasted, green coffee.

    One of the pioneers on the producing side of coffee, Ratibor and his four siblings at Finca Hartmann have been wonderful partners of Novo for 10 years. Their experimentation with different coffee varieties and processing methods has helped bring some fantastic coffees to Denver, and their spirit of innovation has been emulated throughout Panama and elsewhere in Central and South America. They take great care of their land and frequently have environmental tourists visiting their farm and hiking through to the neighboring national park (La Amistad). For Novo this is the ideal of direct trade—rewarding high quality with high prices in a relationship that values trust, innovation, and sustainability in all forms.

    We recommend developing this coffee to a medium roast.

     

    Sold in 1 Pound Bags

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  • Pinavete

    Hailing from the same farm as our beloved Pinavete Natural, this washed version ramps up the chocolate and hazelnut notes, while still providing plenty of fruit. Pinavete comes to us from its namesake farm, El Pinavete in Dipilto, Nicaragua and this washed caturra variety coffee is grown and processed at 1300–1500 meters.

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South America

Colombia produces around 12% of the world’s coffee supply. It makes up a similar percentage of what we purchase here at Novo. We’ve been buying San Sebastian from the OCCICAFE cooperative in the state of Huila for close to 10 years. Look for us to branch more significantly into other origins soon — likely Ecuador, Peru, and Brazil.

Our Beans

  • San Sebastian

    Novo’s San Sebastian comes to us from a group of approximately 100 small growers in the municipality of La Plata, located in the southwestern part of the department of Huila, in the foothills of the Cordillera Central. The coffees in San Sebastian are shade grown under the cover of Plantains, banana, Guamos, and Cachimbo trees. The picked coffee is fully washed on the producers’ farms and then fully sun-dried in covered patios and on African beds.

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  • San Sebastian Green Coffee

    Please note, this is unroasted, green coffee.

    Novo’s San Sebastian comes to us from a group of approximately 100 small growers in the municipality of La Plata, located in the southwestern part of the department of Huila, in the foothills of the Cordillera Central. The coffees in San Sebastian are shade grown under the cover of Plantains, banana, Guamos, and Cachimbo trees. The picked coffee is fully washed on the producers’ farms and then fully sun-dried in covered patios and on African beds

    We recommend developing this coffee to a medium roast.

     

    SOLD IN 1 POUND BAGS

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Africa

Some of our all time favorite coffees have come from this beautiful continent. Ethiopia has and will likely continue to dominate our offering lists — from our early days of Amaro Gayo, Aricha, and Beloya to the more recent Anyetsu and Belekatu — this is an origin of seemingly limitless flavor profiles. Regular appearances are also made by great coffees from Kenya, Rwanda, Burundi, and more.

Our Beans

  • Yachi Kachise

    Novo’s Yachi Kachise comes from the Yachi Kachise Co-op, a small but growing cooperative in the Jimma region of Ethiopia. Yachi Kachise began with only 35 co-op members, and as of this coffee harvest, there are 148 active members, 41 of whom are women, with a total of more than 1500 coffee-dependent family members. The co-op pays an annual cash dividend to all its members, and it invests in clean water supply and infrastructure in the local community. This coffee is harvested northwest of the city of Jimma, with the farms sitting at a high elevation with rich, fertile soil. This area is known for coffees with delicate floral notes and syrupy fruit flavors, and Novo’s Yachi Kachise is no exception.

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  • Umurage

    Novo’s Umurage comes from Bufcoffee Ltd, a coffee producing and exporting company founded in 2003 by Epiphanie Mukashyaka, a widowed mother of seven. Bufcoffee operates four washing stations, of which Umurage is their third. Sitting near Mount Huye, the Umurage washing station draws its water from the Nyungwe Forest National Park, one of the sources of the Nile River. The water is clean and clear, and is often used as a source for commercial mineral water. The Umurage washing station receives coffee cherries from a around 412 surrounding farmers, who’s farms sit at an altitude between 1,600 and 2,100 meters. After processing, all coffees from the Umurage washing station are hand sorted, lending to a pristine cup, jam packed with bright citrus and deep syrupy fruit flavors.

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  • Yachi Kachise Green Coffee

    Please note, this is unroasted, green coffee.

    We recommend developing this coffee to a light-medium roast.

     

    SOLD IN 1 POUND BAGS

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  • Addisu Kidane

    Addisu Kidane is a single-farmer coffee named for its cultivator, Addisu Kidane. This coffee is harvested from his 39-acre farm near the town of Halo Bariti, in the heart of the coveted Gedeo Zone, Ethiopia. Addisu has been growing coffee since he was a child, first helping his father, and now growing coffee to support his wife and their eight children. Addisu is a member of the Halo Bariti Co-op, where his harvested cherries are processed. There, his coffee is carefully hand sorted and floated to remove defective beans. The cherries are then dried on raised beds for 15 to 20 days, turned regularly to avoid over-fermentation and mold, and covered in the afternoons to prevent burning in the intense sun. Once the cherries reach the proper dryness level, they are milled and prepared for export. All of this care and technique has created a single-farmer lot that is absolutely spectacular. Jammy and syrupy, this coffee explodes with fruit: sweet, sugary raspberries, as well as deep, rich, dark chocolate. If you’re a fan of fruity, funky, natural coffees, this is one for you.

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Pacific

Sumatra is the largest island in Indonesia and is generally the only Indonesian coffee origin that we bring in to Novo. The “wet-hulled” processing method characteristic of Sumatran coffees brings a variety of unique-to-origin flavors. For us, the best ones bring a tangy acidity, spices, syrupy sweetness, and often notes of leather, tobacco, and cedar.

Our Beans

  • Korgua PB

    It’s been a long time since we here at Novo have had a coffee offering from Papua New Guinea, but now the wait is finally over. PNG has a wonderful terroir for producing great coffees: high elevations, a great climate, and solid agronomy, along with good processing techniques and varieties. Korgua PB is no exception. A peaberry coffee from the Korgua Estate, this coffee is rich with deep fudge and toffee notes, balanced by bright fruit flavors, cherries and citrus. We hope you’re as excited for this coffee as we are.

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Espressos & Blends

Blending beans is an art. We roast and blend all of our espressos and blends in-house for a perfectly balanced cup.

Our Beans

  • Four Leftys

    Four Leftys is Novo’s house blend, formulated from fully washed coffees of the Americas. By selecting outstanding washed coffees from different origins in the Americas and carefully blending them, the Four Leftys has a well rounded flavor profile, intended to have “classic” tasting notes.

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  • Espresso Novo

    Espresso Novo serves as tribute to both the classic espresso profile and Novo’s farmer partnerships. This medium body coffee is a blend of two distinct processing methods, and two very different growing origins. Containing both washed and sundried coffees from Ethiopia and the Americas, we find Espresso Novo to be a clean, balanced shot on its own, but robust enough to shine through in milk based beverages.

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  • Novo Decaf

    Decaffeinated using a water process that is exceptionally gentle on the coffee beans, Novo Decaf tastes just like a great cup of coffee should. Full bodied and mind-blowingly sweet, this decaf will please every coffee drinker.

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  • Espresso Del Fuego

    We consider Espresso Del Fuego to be our “gateway coffee.” If you’re just starting your specialty coffee journey and are looking for a jumping off point, the Del Fuego is for you. A classic “coffee” profile, full bodied and sweet, with just a touch of roast, the Espresso Del Fuego shines as any brew method, not just as espresso.

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  • Novo Decaf Espresso

    The same decaf espresso blend that we use in our shops, Novo Decaf Espresso tastes just like the high octane stuff without any of the caffeine. Designed to be full and sweet on its own or in milk, you’ll never guess that it’s decaf.

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