Gypsy Souls coffee comes from all different parts from the world, and other than our espresso blend, all of our products are single origin coffee beans! This means that when you buy a bag of our Kenyan AA, all of those beans come from Kenya. This allows us to roast some of the purest flavors and offers full transparency into where your coffee comes from! As many coffee drinkers know, each of these origins has a different flavor and aroma, which is a result of the different growing conditions that are found across these regions. This makes our love of coffee all the more fun, and allows our customers to figure out which region across the globe produces their favorite bean! Read below to discover the rich history of our beans, and use it as a fun guide to decide which coffee you would like to try!
Costa Rica Tarrazú Don Roberto
Beginning in 1928, Manuel Rojas and his sister Romelia had visions of growing coffee in the Tarrazú region. They became one of the first families to plant coffee in this famous region. Soon after seeing the quality of the coffee produced and its distinct acidity and aroma, a large number of farmers in the region switched from growing sugar to growing coffee.
The pure air and crystal clear waters of the Tarrazú are what made Roberto Montero Castro fall in love with the slopes of the San Marcos de Tarrazú. Given that the Rojas family had no immediate descendants, they sold their farm and mill to Roberto Castro. Roberto, driven by passion and dedication, became committed to growing coffee beans in the region, and offered his growing techniques and consultative assistance to the other farmers in the area.
Blessed with just the right amount of tropical acidity, the soil of Tarrazú produces a coffee of tremendous quality and uniqueness. On these soils in Costa Rica, the Don Roberto Tarrazú coffee beans were born, grown at no less than 4,200 feet above sea level with brilliant acidity, a fully body flavor, and rich aroma.
Papua New Guinea Kigabah Peaberry
The Papua New Guinea Peaberry comes from the Kigabah Estate, which is located in Banz in the Western Highland Province. It is grown at about 1520 meters above sea level in in nutrient rich volcanic soil. At this elevation, the coffee is able to mature slowly, which in turn creates a dense bean and a complex flavor profile.
The Kigabah Estate was originally established in the 1960s by Australian Farmers who were part of a development program run by the Australian Government. By the 1980s, Papua New Guinea had achieved its independence and the land that was taken from its local farmers and tribesman. The Kigabah Estate remains as one of the few plots of land still owned by foreign investors. The Kigabah Peaberry is on of the finest coffee beans in the region, and has a bright acid profile, sweet aroma, and a mix of earthy, fruity, and caramel flavors.
Ethiopian Sidamo
Ethiopia isn’t just another origin—it’s the origin. The birthplace of coffee itself.
The legend begins in the Sidamo region, nestled in southern Ethiopia, where wild Arabica still grows in the highlands. As the story goes, a young goat herder named Kaldi noticed his animals bursting with energy after nibbling bright red berries from a certain tree. Curious, Kaldi tried the berries himself—and the rest, as they say, is history.
Today, Ethiopian Sidamo coffee is world-renowned for its clean, complex cup and floral, citrusy brightness. Grown at high altitudes in rich volcanic soil, these beans are typically sun-dried using traditional natural processing methods that date back centuries. The result is a deeply aromatic brew, bursting with notes of blueberry, lemon zest, and soft jasmine.
Every sip of Sidamo is a journey—through centuries of tradition, across misty mountain farms, and into the heart of the land where coffee was first discovered.
This isn’t just a bean—it’s a connection to coffee’s true roots.
Brazil Oberon Ayabas
Ayabas is a fully traceable version of Oberon, traceable to three farms from the Cerrado region of Brazil. Like Oberon, Ayabas was created around a flavor profile: a high citric acidity, creamy body, and sweet flavors of chocolate, caramel and nuts.
Ayabas, (pronounced EYE-ya-bas) comes from the Yoruba Language, which was brought to Brazil by slaves from West Africa. Yoruba speakers practice Orisha, a religion with deep ties to nature and a spiritual world. Ayaba means "queen" and ayabas is an encompassing word for female deities or goddesses .
Ayabas can be traced to three farms in the Cerrado Mineiro region of Minas Gerais. With its well defined seasons (hot, wet summers & pleasently dry winters) Cerrado Mineiro is globally recognized for its high-quality coffees, and it was first to participate in a "new designation of origin" program in Brazil. All three farms sit between 800 to 1,300 meters, store their lots with accredited cooperatives and include a Guaranteed Origin Quality Seal, which means that every bag of Ayabas green coffee includes a QR code that a green buyer or roaster can scan to view the beans complete details from farm information to the roasting profile.
Colombia Pitalito Supremo 17/18
This coffee comes from the small town of Pitalito, in southern Huila in the Valley of Laboyas. This southern area of Columbia is at the foot of the Andes Mountains. This massive mountain range is the birthplace of the Magdalena river, which travels north all the way to the Caribbean coast. The valley itself lies it about 1,300 meters above sea level. All the surrounding mountains grow coffee with a per farm average of 6 hectares and 5,000 trees per hectare. The soil is volcanic, providing lots of organic nutrients for this high altitude coffee.
Columbia is the second largest producer of coffee in the world, and the largest producer of washed Arabica coffee. They are well-known for their high quality coffee, and about half of their exports come to the United States. Columbia exports approximately 12.5 million bags and internal consumption is about 2 million bags annually. Columbia only produces washed Arabica coffee. There are three primary varieties grown in Columbia and the coffee is referred to by the region in which it is grown.
Kenya Nguvu AA Plus
Nguvu is a blend of beans harvested in the Murang's district of Kenya's Central Province. The area is considered the traditional home of the Kikuyu tribe, which currently makes up over 8 million people in the Kenyan population
InMurang'a is a beautiful red, loamy soil. This soil, with the high growing altitudes, conrtibute to a juicy, berry flavored cup of coffee. These beans are typically grown at altitudes 1,350 to 1,800 meters above sea level.
Kenya's coffees are graded primarily by the size of the beans, with the larger sizes being considered higher quality. These beans then proceed to the weekly auction at the Nairobi Coffee Exchange. This exchange is where buyers and sellers can exchange Kenyan Coffee beans with transparency and efficiency.
AA is the top grade that can be given to a coffee bean, and after grading a quality distinction of "Top" or "Plus" indicates a minimum amount of defects were allowed.
Our Kenyan Nguvu AA Plus is a very high quality coffee, with intense fruit flavors, herbaceous florals, lemony accents, and a complex acidity. It is sweet, and tends to taste sweeter as it cools!
Uganda
Uganda is one of Africa’s hidden coffee gems—quietly producing some of the continent’s most robust and character-rich beans.
Coffee grows here on the misty slopes of Mount Elgon and deep in the fertile valleys of the Rwenzori Mountains, nourished by volcanic soil, heavy rains, and a climate that’s tailor-made for cultivation. Uganda is one of the few countries that naturally produces both Arabica and Robusta varieties—giving its farmers a wide range of expression, from bright and fruity to deep, chocolatey, and bold.
Arabica from Uganda, especially from the eastern regions near Mount Elgon, is known for its smooth body, mild acidity, and tasting notes that can include cocoa, red berries, and warm spice. Unlike its neighboring coffee powerhouses, Uganda’s specialty lots often fly under the radar—which only adds to their allure.
But for the people who grow it, coffee is more than a crop. It’s livelihood, legacy, and pride passed from one generation to the next.
Ugandan coffee is for those who like their brew bold, grounded, and real—unpolished in all the right ways. A coffee that holds its own and tells its story one strong, earthy sip at a time.
Indonesia Sumatra Mandheling G1 TP
The Grade 1 Triple-Picked distinction is hand sorted three times. Our supplier buys Grade 1
Sumatras as Double-Picked (DP) or Triple-Picked (TP), referring to the number of times the coffee is hand-picked for defects. This extra quality control measure results in a very consistent cup that includes only coffee cherries at optimum ripeness.
Many of the islands of Indonesia were formed by volcanoes and still benefit from the nutrient rich volcanic soil, which is ideal for growing coffee! Some of the world's most famous coffees are grown on the islands of the Malay Archipelago of Indonesia: Sumatra, Sulawesi, and Java.
Approximately 15 percent of all the coffee grown in Indonesia is Arabica. Sumatra is the second-largest island in the Republic of Indonesia. Sumatra Mandheling coffee is grown on the lofty volcanic slopes of Mount Leuser near the port of Padang, in the Batak region of west-central Sumatra. "Mandailing," spelled here correctly, is technically an ethnic group in Indonesia, not a region, as is Batak.
Coffee trees were originally brought to Indonesia in the early 19th century by the Dutch, who sought to break the world-wide Arabic monopoly on the cultivation of coffee. Within a few years, Indonesian coffee dominated the world's coffee market. Yet by the end of the century, disease had completely destroyed the crop. Coffee trees were successfully replanted and quickly gained a large share of the world market until the plantations were ravaged again during World War II.
Giling Basah, the unique method used in the production of Sumatran coffees, results in a very full body with a concentrated flavor, garnished with herbal nuances and a spicy finish. It involves hulling the parchment off the bean at roughly 50 percent moisture content (compared to 10 to 12 percent moisture, in most other regions). This unique process results in Sumatra's trademark flavor profile (low acidity, richness that lingers on the back of the palate, and a chocolate finish) and gives the green beans their signature color.
Mexican Chiapas Turquesa HG EP
Because of the beautiful blue skies in the region where it is grown. This coffee is named “Turquesa”, after the precious stone that most Americans know as turquoise. This area stretches up to the region of the city. Joan and coffee is grown at an altitude between 901,100 m, the coffee is characterized by large beans, sizes, and a round balanced cup.
For decades, this region has been the center of political and ethnic conflicts. Although the situation seems to have calm down as of late, the so-called "Zapatista movement" has prevented any large coffee farms from coming into existence. Therefore, the coffee is cultivated mainly by small holders, often descendants of indigenous tribes. These producers plant, harvest, and prepare the coffee by hand, sparing no effort to produce a quality product. To ensure that producers have the best chance possible of receiving a fair price for their product, our suppliers feel that it is their obligation to work with exporters the support these communities with social projects, and use their transportation infrastructure to bring their coffee to market.
The harvest season is December through March. All coffee is received in parchment bags, has passed quality control tests, and is transported to drying mills in Veracruz. After a second round of quality control tests, the coffee is cleaned, milled, and sorted for export!
These bean has a medium body, light sweet acidity with a hint of chocolate, caramel, orange, and nutty notes.
Monsooned Malabar
Monsooned Malabar coffee carries a flavor as rich as its history—a journey shaped by wind, rain, and centuries of global trade.
It begins on the southwestern coast of India, in the state of Kerala, where coffee beans once traveled across oceans in wooden ships bound for Europe. In the days of the British Empire, this journey took months, and the beans—exposed to humid, salty sea air—underwent a transformation. By the time they reached European shores, they had swollen in size and mellowed in acidity, developing a uniquely smooth, earthy character that drinkers came to love.
As shipping modernized, the flavor changed. Coffee began arriving fresher, but something was missing. That deep, aged taste—the result of long exposure to monsoon winds and moisture—had become a memory.
Indian coffee producers responded by recreating nature’s process on land. Today, Monsooned Malabar beans are laid out in open-sided warehouses during the monsoon season, where they absorb ocean air and rain-soaked winds for weeks on end. The beans grow in size, turn pale golden, and develop that signature flavor—low in acidity, heavy-bodied, and rich with notes of wood, spice, and dry fruit.
It’s not just a roast—it’s a tradition.
A coffee aged by the storm, made for slow sips and stories.
