Coffee Club

Raprager’s Coffee Club

Do you love coffee? We sure do. Sometimes, that’s all that gets us moving before a day of farming. We have sourced some amazing coffees from around the world and would love to share them with you.

While there is no initiation process or even fees to join this club there are a few things to know.

  • Get a frequency club card. By 5 get one free.
  • We only serve on Saturdays and Sundays when we are open.
  • Our first whole beans are ground 15 minutes after we open so you can have the freshest cup of coffee possible.
  • Most (but not all) coffees are 100% Certified Organic and considered Fair Trade. This is HIGH QUALITY coffee.
  • We strongly consider purchasing an annual pass so you can come to the farm as often as possible as every week we will try to rotate our specialty bean.
  • We will still have available and nice organic breakfast blend or dark roast for those of you who love coffee but are less adventures.
  • Delicious cold brews will be available with lots of flavors to choose from.
  • Should interest prevail, we will be offering these coffees for sale under our own private label.

Bali Blue Moon

The Cup: The cup starts off with low acidity and smooth, syrupy body. An accompaniment of dark chocolate, vanilla bean, and black licorice flavors leads to a bold presence with an unforgettable aftertaste.

Espresso Extraction: Heavy Crema, Deep Chocolate Flavors.

Among the archipelago nation of Indonesia lies its hidden jewel, the island of Bali. The eruption of the Volcano Gunung Agung in 1963 caused a delay in the progress of coffee cultivation on Bali. In response to this setback, the government enacted programs in the 1970s and 1980s to help rejuvenate coffee growth. With the promotion of coffee seedlings to local farmers, an island wide coffee growing campaign began.

Today, the growing area for coffee in Bali is an estimated 7,500 hectares. The Kintamani highlands, where most of the coffee is grown, sits atop a large volcanic plateau between 1300-1700 meters in altitude. Coffee tree varieties include a high percentage of Bourbon and Typica, along with shade trees such as Erythrina, Albizia, Tangerine and Orange.

The use of pesticides is prohibited on Bali and all fertilizers are 100% organic.

This jewel among coffees stands out with smooth body and overwhelming chocolate flavors

Colombia Sierra Nevada

The Cup: Creamy texture, medium body, good balance, clean finish. Look for warm cocoa tones, notes of honey, orange, and sweet peach fragrance.

Our Organic Colombia Sierra Nevada is grown in the Sierra Nevada de Santa Marta region, an isolated mountain range separated from the Andes chain that runs through Colombia. Reaching an altitude of 5,700 m (18,700 ft) just 42 km (26 mi) from the Caribbean coast, the Sierra Nevada is one of the world’s highest coastal ranges.

The smooth aroma, yet intense flavor makes this coffee an ideal choice for your morning cup!

Ethiopian Natural Sidamo

Our Ethiopian Natural Sidamo is grown in the Oromia Region. It is roasted at medium level, maintaining a balanced acidity.

Ethiopia, the birthplace of coffee, has more than 1.2 million coffee growers and approximately 15 million households dependent on coffee for their livelihoods. Coffee accounts for more than half of Ethiopias export earnings.

Cupping Notes: Strawberry, milk chocolate, Maple syrup and black licorice

Mexican Chiapas

Mexican coffees are light to medium body with mild acidity and balanced, with delicate fruit and spice overtones. Mexican coffee is moderately priced and thus very popular in blends and as a flavoring base. But don’t let this make you think that Mexican coffee does not stand on its own as good coffee!

Oaxaca on the southern Mexican Pacific coast produces some wonderful medium body coffees with milk chocolate and almond flavors coming through in the finish. These delicate well-balanced coffees can compare with certain Island coffees in the cup. (Though this would make some of these Island fans blanch, it can be true in an exceptional cup)

Chiapas, the tropical jungle that is the most southern eastern part of Mexico, borders with Guatemala. Chiapas is the coffee little brother of Guatemala’s Hue Hue Tenango region, and this comes through in the cup. Chiapian coffees are brighter, sweeter, with a definite clove spice to compliment the apricot fruit that is in the cup. We love this area, and have recently purchased the entire crop from a few limited fincas (farms) that were outstanding on the cupping table. After waking at the farm, listening to the waterfall, and walking among the trees, we had to re-cup this coffee back at home just to be sure the wonderful surroundings did not cloud our view.

Nicaraguan Segovia

This Nicaraguan Strictly High Grown (SHG) Fair Trade Certified, organically grown bean has great body, clean flavor and balance. Deep sweetness with a hint of chocolate orange. Our exclusive importer of this unique coffee is a Fair Trade Certified supplier. Nicaraguan coffees are frequently under appreciated by even reputable coffee connoisseurs. Upon comparison to other Centrals and South American’s, their prominent body and balance are closer in the cup to Mexican coffees from Oaxaca. They are the highest grown coffee among the Centrals and have less acidity.


Sumatran coffees capture the wild jungle essence of this tropical Indonesian island. We cup Sumatran after Sumatran to find that earthy, deep, complex, full-bodied coffee that exhibits low-acidity smoothness and a touch of forest floor funk. A great Sumatran is creamy, sweet, with a touch of butterscotch, spice, and mustiness. (Yes, mustiness, not jungle rot. This is where cupping Sumatran after Sumatran pays off Big!)

Sumatran coffee is a beautiful deep blue-green color with the appearance of jade. There is a tendency to over roast Sumatrans (along with other dry processed wild coffees) as they do not show much roast color, and roast unevenly. Sometime the beans will look uneven and funky green. This is not a problem, however, or a sign of bad beans. Quality in the cup is what matters, or should matter, not mere appearance of beans.

Sumatran coffees are hand sorted, and come in single-picked, double- picked, and even triple-picked lots. Since Sumatran’s are dry processed and often laid out to dry on the dirt in small villages, sorting the coffee is essential to take out the sticks and stones that the beans inevitably acquire, but triple picking does not necessarily improve the quality of cup. In fact, we sometimes find that over-picked beautiful polished coffees are sometimes bland in the cup.

Quality is in the cup.

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