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WHEN THE COFFEE’S ALIVE, THE FLAVOR’S ALIVE

Taste coffee like never before with beans roasted fresh at the Origin.

“BEST COFFEE SUBSCRIPTIONS” BY:

A coffee subscription with a fresh twist

Experience freshness, rich flavors, and exotic varieties. Once a month, we’ll take your taste buds on a new and exciting journey with our high-scoring, Origin roasted coffee from the most recent harvests in Latin America. Delivered directly to your door.

COLOMBIA

–

GUATEMALA

–

PANAMA

–

MEXICO

–

COSTA RICA

–

NICARAGUA

–

PERU

–

El Salvador

–

COLOMBIA – GUATEMALA – PANAMA – MEXICO – COSTA RICA – NICARAGUA – PERU – El Salvador –

Next Edition:

CHALUM WASHED

Quintal Subscription

• Roasted at the country of Origin

• Most recent harvest guaranteed

• A different single Origin every month

• 10 oz. Resealable Bag

• Whole bean only

• Ships free within the U.S

• Ships last week of every month

• Pause or cancel anytime

From $20/month

Ships by: JULY 27th
ORDERS CLOSE: JULY 26th

 

  • "I found that the coffee has a real depth of flavor that is sometimes missing even from coffee that’s been recently roasted in the U.S."

    -EPICURIOUS

  • "the first round of coffee was exceptional, and $20 a month for 10 ounces of some of the best coffee in the world isn't a bad deal at all."

    – GEAR PATROL

  • "...it doesn't get any fresher than roasting in the country where the beans are harvested."

    – UNCRATE

  • "...giving complete control over a coffee [to] those in the country of its production is a new and exciting angle."

    – SPRUDGE

 

WHAT MAKES ORIGIN ROASTED BETTER?

 
 
 

We roast fresh green coffee close to the farm while it’s still alive to conserve all the complexity and nuance that fresh beans have to offer. Bringing only the most vibrant and complex flavors directly to your home.

 

FUN FACT:

A green COFFEE BEAN IS ALIVE WHEN YOU PLANT IT AND IT SPROUTS.

 
 

This allows for the richest, fullest flavors when you roast them fresh after harvest.

Unfortunately, most roasters import green coffee beans to roast them locally. Due to the extreme conditions and extended timespan of the transit and warehousing process, the coffee beans start to “die.” When green coffee loses its vitality, it is stripped of crucial elements that play a key role in preserving flavor and aroma. 

 

DRINK ALIVE

〰️

DRINK ALIVE 〰️

THE VALUE

When you roast at the country of Origin, you’re creating a lot of opportunities for them.

As a result a larger percentage of each sale goes back to the producing country, allowing for more jobs, better pay, and better quality of life. 

So rather than paying for an agricultural commodity, the Origin roasted model plays (and pays) a fair game.

Read More: The myth of locally roasted coffee.

NEXT SHIPMENT - JULY 2023

CHALUM WASHED

Origin: Huehuetenango, Guatemala.
Variety: Caturra, Catuai, Pache.
Process: Washed.
Altitude: 1930 m.a.s.l.
Harvest: May 2023.

Quintal No. 26 - Ships by JULY 27TH

At Quintal Coffee, we specialize in selecting exceptional coffees that have just been harvested. This is undoubtedly one of our favorite times of the year, as it allows us to collaborate with the talented individuals from Guatemala.

This month's coffee was freshly harvested by our dear friend and farmer, Marcos Lopez. His farm, "El Chalum," is nestled in one of Guatemala's most award-winning coffee regions, Huehuetenango. El Chalum resides in the highlands, with altitudes ranging from 1,700 to 2,000 meters above sea level. It thrives under a distinct microclimate marked by cool temperatures, abundant rainfall, and a pronounced dry season. The combination of elevation, unique climate conditions, mountainous terrain, and fertile soil creates the ideal environment for growing exceptional coffee beans, culminating in a truly extraordinary cup.

This coffee presents one of the most exceptional mouthfeels we have ever experienced. It is velvety, smooth, and silky. As you sample it, you will delight in the perfect fusion of peach and blackberry notes that will surface on your palate with each sip.

Roasted by Junior Sigüenza
in Guatemala City, Guatemala.

THE FRESHNESS CYCLE

Every coffee we send is always from the most recent harvest. Take a look at our past shipments.

  • PACAMARA NATURAL

    Origin: Metapán, El Salvador.
    Variety: Pacamara.
    Process: Natural.
    Altitude: 1500 m.a.s.l.
    Harvest: February 2023.

    Roasted by Fernando Moreno, in San Salvador, El Salvador.

    QUINTAL NO. 24 - MAY '23

  • PANAMA CATURRA

    Origin: Boquete, Panama.
    Variety: Caturra.
    Process: Washed.
    Altitude: 1250 m.a.s.l.
    Harvest: February 2023.

    Roasted by Petro Korakianitis, SCA Certified Roaster, in Panama City, Panama.

    QUINTAL NO. 23 - APRIL '23
  • NICARAGUA YELLOW

    NICARAGUA YELLOW

    Origin: Nueva Segovia, Nicaragua.
    Variety: Yellow Catuai.
    Process: Anaerobic Natural.
    Altitude: 1500 m.a.s.l.
    Harvest: December 2022.

    Roasted by Jasser Mauricio Ruiz, Q Grader, in Managua, Nicaragua.

    QUINTAL NO. 22 - MAR '23
  • nicaragua red

    NICARAGUA RED

    Origin: Nueva Segovia, Nicaragua.
    Variety: Red Catuai.
    Process: Anaerobic Natural.
    Altitude: 1300 m.a.s.l.
    Harvest: December 2022.

    Roasted by Jasser Mauricio Ruiz, Q Grader, in Managua, Nicaragua.

    QUINTAL NO. 21 - FEB '23
  • RIVIERA TRIAD

    RIVIERA TRIAD

    Origin: Risaralda, Colombia.
    Variety: Gesha, Bourbon, Tekisic.
    Process: Washed.
    Altitude: 1750 m.a.s.l.
    Harvest: November 2022.

    Roasted by Andres Quiceno, Q Grade in finca La Riviera, Colombia.

    QUINTAL NO. 20 - JAN '23

  • ESMERALDA HUILA

    Origin: Huila, Colombia.
    Variety: Yellow Bourbon.
    Process: Natural.
    Altitude: 1750 m.a.s.l.
    Harvest: October 2022.

    Roasted by Juan Guerra, Q Grader, in Medellin, Colombia.

    QUINTAL NO. 19 - DEC '22

  • CUSCO BOURBON

    Origin: Cusco, Peru.
    Variety: Bourbon.
    Process: Washed.
    Altitude: 1750 m.a.s.l.
    Harvest: September 2022

    Roasted by Alberto Rivas, Q Grader, in Lima Peru

    QUINTAL NO. 18 - NOV '22

  • CAJAMARCA CHERRY

    Origin: Cajamarca, Peru.
    Variety: Yellow Caturra.
    Process: Double Fermented.
    Altitude: 1700 m.a.s.l.
    Harvest: July 2022

    Roasted by Alberto Rivas, Q Grader, in Lima, Peru.

    QUINTAL NO. 17 - OCT '22

  • MINAS GERAIS NATURAL

    Origin: Minas Gerais, Brazil.
    Variety: Yellow Catuai.
    Process: Natural.
    Altitude: 1300 m.a.s.l.
    Harvest: June 2022

    Roasted by Antônio Gabriel de Castro Pereira, in São Paulo, Brazil

    QUINTAL NO. 16 - SEP '22

  • MARACA HONEY

    Origin: Tolima, Colombia.
    Variety: Pink Bourbon.
    Process: Honey.
    Altitude: 1850 m.a.s.l.
    Score: 87.50 points.
    Harvest: May 2022

    Roasted by Juan Guerra, Q Grader, in Medellín, Colombia

    QUINTAL NO. 15 - AUG '22

  • HIGHLAND PARAISO

    Origin: Huehuetenango, Guatemala.
    Variety: Bourbon.
    Process: Washed and sun dried.
    Altitude: 1800 m.a.s.l.
    Score: 86.50 points.
    Harvest: March ‘22

    Roasted by Renato Maselli, SCA Professional Coffee Roaster, in Ciudad de Guatemala

    QUINTAL NO. 14 - JUL '22

  • MORITO CATUAI

    Origin: Mataquescuintla, Guatemala.
    Variety: Catuai.
    Process: Natural.
    Altitude: 1400-2000 m.a.s.l.
    Score: 86.00 points.
    Harvest: April ‘22

    Roasted by Raul Rodas, World Barista Champion ‘12, in Ciudad de Guatemala.

    QUINTAL NO. 13 - JUN '22

  • VALLEY HONEY

    Origin: West Valley, Costa Rica.
    Variety: Caturra.
    Process: Yellow Honey.
    Altitude: 1670 m.a.s.l.
    Score: 86.50 points.
    Harvest: Feb. ‘22

    Roasted by Maria and Wayner Jimenez, Q Grader, in San Jose, Costa Rica.

    QUINTAL NO. 12 - MAY '22

  • GUAYABINA PACAS

    Origin: Mercedes, Honduras.
    Variety: Pacas, Obata.
    Process: Natural.
    Altitude: 1250 m.a.s.l.
    Score: 86.00 points.

    Roasted by Yoreci Núñez
    in Mercedes, Honduras

    QUINTAL NO. 11 - APR '22

  • PINK RIVIERA

    Origin: Risaralda, Colombia.
    Variety: Pink Bourbon.
    Process: Washed.
    Altitude: 1750 m.a.s.l.
    Score: 87.50 points.

    Roasted by Andrés Quiceno, Q Grader, in Risaralda, Colombia.

    QUINTAL NO. 10 - MAR '22

  • ATITLAN RESERVA

    Origin: Atitlán, Guatemala.
    Variety: Bourbon & Caturra.
    Process: Washed.
    Altitude: 1850 m.a.s.l.
    Score: 87.00 points.

    Roasted by Renato Maselli, SCA Professional
    Coffee Roaster, in Ciudad de Guatemala.

    QUINTAL NO. 9 - FEB '22

  • RISARALDA MAYPOP

    Origin: Risaralda, Colombia.
    Variety: Caturra.
    Process: Culturing.
    Altitude: 1750 m.a.s.l.
    Score: 89.50 points.

    Roasted by Andrés Quiceno, Q Grader, in Risaralda, Colombia.

    QUINTAL NO. 8 - JAN '22

  • FORTUNA GEISHA

    Origin: Boquete, Panamá.
    Variety: Geisha.
    Process: Washed.
    Altitude: 1600 m.a.s.l.
    Score: 89.50 points.

    Roasted by Benigno Castillo
    in Ciudad de Panamá.

    QUINTAL NO. 7 - DEC '21

  • Antigua Tempixque

    Origin: Antigua, Guatemala
    Variety: Bourbon.
    Process: Washed.
    Altitude: 1700 m.a.s.l.
    Score: 87.00 points.

    Roasted by Renato Maselli, SCA Professional Roaster, in Ciudad de Guatemala.

    QUINTAL NO. 6 - NOV '21

  • RIVIERA SUGARCANE

    Origin: Risaralda, Colombia.
    Variety: Caturra.
    Process: Honey.
    Altitude: 1750 m.a.s.l.
    Score: 86.00 points.

    Roasted by Andés Quiceno, Q Grader, in Risaralda, Colombia.

    Quintal No. 5 - oct '21

  • VERACRUZ NATURAL

    Origin: Veracruz, México
    Variety: Limaní, Sarchimor.
    Process: Natural.
    Altitude: 1350 m.a.s.l.
    Score: 88.25 points.

    Roasted by Paloma Evoli in
    Ciudad de México

    Quintal No. 4 - Sep. ‘21

  • AZAHAR COLOMBIA

    Origin: Risaralda, Colombia
    Variety: Caturra.
    Process: Culturing.
    Altitude: 1750 m.a.s.l.
    Score: 88.25 points.

    Roasted by Andres Quiceno, Q Grader, in Risaralda, Colombia

    Quintal No. 3 - Aug. 21’

  • JALAPA PRODUCERS

    Origin: Jalapa, Guatemala
    Variety: Bourbon, Caturra, and Catuaí.
    Process: Natural.
    Altitude: 1600 m.a.s.l
    Score: 86.5 points.

    Roasted by Betty Leiva, Q Grader, in Guatemala City, Guatemala

    Quintal No. 2 - July ‘21

  • FINCA PAMPOJILA

    Origin: Atitlán, Guatemala.
    Variety: Yellow Caturra.
    Process: Honey.
    Altitude: 1600 m.a.s.l.
    Score: 88 points.

    Roasted by World Barista Champion '12 Raul Rodas in Guatemala City, Guatemala.

    Quintal No. 1 - June ‘21
  • HONEY BOURBON

    HONEY BOURBON

    Origin: SM Jilotepeque, Guatemala.
    Variety: Bourbon.
    Process: Honey.
    Altitude: 1700 m.a.s.l.
    Harvest: March 2023.

    Roasted by Renato Maselli, SCA Certified Roaster, in Guatemala City, Guatemala.

    QUINTAL NO. 25 - JUNE '23