Need a gift for a coffee lover,
but not sure which coffee they’d like?

Our eCertificates make it easy for them to choose what they want,
when they want it.

Freshly roasted, of course.

Purchase a Red Rover Coffee eCertificate and receive a code via email good for one of the products below. Write the code in a card of your choice to personalize, or just email the code to them. They can use the code at redrovercoffee.com at their leisure (for up to 1 year) to receive a bag of coffee of their choice, roasted to order.

Red Rover eCertificates for single bags (below) make gift giving a snap! One eCertificate code = one bag of coffee. You can even pre-pay the shipping by adding the shipping add on— good for up to 3 bags/shipment.	For the coffee hound on you list, try a Red Rover 3 Pack (below) One eCertificate code = one 3 Pack (3 bags with shipping included) With shipping included, it's a great gift for out-of-town friends!

Note: Because of the nature of our shopping cart software, Red Rover eCertificates are designed for the specific products above and have no residual value towards other purchases. Please contact us if you have any questions.

$12.50 | 12 oz.

A rich, satisfying cup. Balanced and toasty, this is a beautiful expression of what a good Colombian coffee can taste like.

Origin: Colombia
Region: Huila
Cooperative: Grupo Asociativo Productores del Nuevo Milenio (PROAGROMIL)
Cultivar: Caturra, Typica
Altitude: 1700 meters
Processing Method: Washed

The Story:
Monserrate is a community of 28 families some two hours down a bumpy dirt road from La Plata. The town itself consists of a single street draped along the top of a gorgeous ridge with a commanding view of the lush green valleys on either side. At the highest point in town sits a brick-clad church and bell tower.

The coffee grown here is Caturra and Typica varietal. Each family has its own de-pulping and fermentation set up, along with raised drying screens protected from the rain by parabolic roofs of transparent plastic. The drying areas are set up on a slight incline, so that both ends of the tunnel can be opened to allow airflow across the coffee.

Since every family contributes coffee for export, each fermentation and drying process has to be done perfectly, or it could compromise the entire shipment. Happily, the whole community takes great pride in their work, and the results show very nicely in the cup.

$12.50 | 12 oz.

A beautifully nuanced cup with delicate acidity
and structured yet smooth body and finish.

Origin: Guatemala
Region: Santa Maria Nebaj, Quiche Department
Producer group name: Ixil A’achimbal
Cultivar: Bourbon, Typica
Altitude: 1400+ meters
Processing Method: Washed

The Story:
In 1989, Guatemala’s 36-year civil war ended. After many years spent hiding in the rugged mountains of west-central Guatemala, a group of Mayan Ixil indigenas returned to their village to find that their ownership of the land was not recognized by the new government. After five years, a collective of 80 families was able to purchase a meager 25 acres of land–not enough to sustain them, but enough to sustain hope. In 2000, with help from the Agros Foundation, the collective was able to purchase a much larger, 635-acre tract to raise bananas, lemons, oranges, and coffee. Thus was the Ixil A’achimbal community formed.

The goal of Ixil A’achimbal’s coffee project is to produce coffee of the highest quality in order to earn a reasonable return on their hard work. The natural environment of the Ixil A’achimbal area makes this a possibility, since the community (and its coffee plantings) sit above 4,600 ft.; the people of the Ixil A’achimbal communities make it a reality by planting only Bourbon and Typica coffee trees, and meticulously caring for the coffee from seedling to mill. The coffee is passive organic, hand-picked, hand sorted for defect, and sun dried on raised wooden racks. After the villagers have done the initial sorting (without the benefit of any machinery), the coffee is loaded onto burros, taken down to trucks, and whisked off to a cooperative mill in Guatemala City for final processing and export.

The bourbon beans are meticulously processed and sorted, and the resulting cup is beautifully nuanced, with a delicate smoky tone and medium to light body. The price for the coffee was set by the coffee growers themselves, and is paid to them directly.

$12.50 | 12 oz.

A classic Sumatra Gayo cup: dense and “foresty”,
yet clean with pungent, dark spicy notes.

Origin: Sumatra
Region: Gayo, Aceh
Mark: Arinagata, Tunas Indah
Cultivar: Ateng, Djember, TimTim
Processing Method: Wet-hulled

The Story (from our importer):

This lot is from one Fair Trade and Organic certified cooperative in the Gayo area around Lake Tawar, called Tunas Indah coop. It is part of KSU Arinagata (a coop of coops, essentially) in the town of Takengon. Aceh coffees have the classic balance of earthiness, pungency, body and rustic sweetness that signifies “Mandheling” type coffee. If it’s a bit confusing, you have reason to think so. Mandheling (the Dutch spelling of Mandailing) is a region and a people from West Sumatra, but they grow little to no arabica coffee! Yet their name was borrowed to signify a specific flavor type, at a time when most coffee from Indonesia was exported as “Java” coffee. Coffees grown in the state of North Sumatra, centered around Lake Toba, are often called Lintong coffees, and have a more herbal character. These Gayo coffees have a flavor less distinct than Lintongs, but epitomize the cup character people might expect from the name “Mandheling”. This is a wet-hulled coffee, meaning the farms each pulp the fresh-picked coffee cherries and semi-dry in small batches on the farm. Then they are delivered to the coop mill for further drying, wet-hulling, and final drying.

$12.50 | 12 oz.

This cup features a mild, fruit-forward sweetness and “wet” characteristic throughout its clean finish.

Shake off that bumbershoot and kick off your wellies! This year’s spring seasonal blend brings a mild yet multi-dimensional cup with an easy drinkability.

Delicious enough for anytime of day, everyday, our Everyday Joe Seasonal Blends are approachable coffees with broad appeal.

A new restaurant experience comes to the Seacoast!

$12.50 | 12 oz.

Stone fruits emerge from this cup in layers of apricot, peach, and hints of mango. A light-medium bodied coffee.

Origin: Ethiopia
Region: Limu Kossa
Cultivar: Heirloom cultivars
Processing Method: Pulp Natural

The Story:

This is a wonderful coffee that, unfortunately didn’t come with a lot of information about it’s origin. It’s a very clean tasting pulp natural process Limu area coffee from the mysteriously-named Helen Gebrenigus exporter. Pulp natural lurks somewhere between the traditional methods of wet-process and dry-process coffees. With a pulp natural, the cherry comes in from the farms and is pulped (skin removed) immediately. Instead of fermenting off the sticky mucilage of the fruit, it is laid directly onto raised beds. It must be distributed in a thin layer and turned often, especially in the initial days of drying.

This coffee was from a private farm and then traded through the ECX (Ethiopia Coffee Exchange), which is why the exact source is unknown. There is an inkling the exporter knows, because she told our importer some details of processing this lot—that they shade-dry initially. But if she knows, she is not telling. In any case, we love the cup quality, and that is the most important factor.

$12.50 | 12 oz.

Spice and dried apricot notes with a delicious, syrupy body.

 
Origins:

• Sumatra: Aceh Bakit
• Ethiopia: Longberry Harrar
• Guatemala: Acafesam Coop

Cultivars: Typica, Bourbon, Heirloom cultivars
Processing Method: Swiss Water Decaffeination process
 
Mokha-Java is a classic coffee blend (perhaps the first well-known blend). Its namesake comes from coffees from Yemen blended with coffees from Java, in the Indonesian archipelago, but now commonly encompasses East African coffees with other Indonesian coffees. The classic profile of a low-toned, full-bodied Indonesian coffees is a perfect compliment to the floral or fruity East African coffees.

Contrary to popular belief, Mokha has no reference to chocolate, but rather refers to the historical Red Sea port city in Yemen. The origin of the chocolate association is murky at best!