Newsletter: Secure Source: Rwanda

Rwanda makes up a smaller portion of the total volume of coffee that we buy at Red Fox, but in many ways it represents best the potential for the work that we do as specialty coffee buyers. First, there is the coffee itself: nearly 100% heirloom Bourbon, grown in the volcanic soil of Rwanda’s abundant hills. Elevation across the country ranges from 1,500 to 2,000+ masl, and rainfall is ideal for coffee cultivation. The cup profiles in Rwanda are unique and varied, with saturated sweetness and full-bodied mouthfeel, as well as complexity, brilliant acidity, and vibrant fruit. And the fully-washed, centralized processing in Rwanda is meticulous, some of the best of any origin we work in.

But the story of coffee in Rwanda was not always so. When the reshaping of Rwanda’s coffee sector began in 2000, only six years after the utter devastation of the genocide, 90% of Rwanda’s coffee crop was classified as low-quality ‘ordinary’ coffee.’ There were hardly any centralized processing stations in the country and almost no washed coffee was produced at all. The history of coffee cultivation in Rwanda, inextricably linked to colonial policies from the 1930s, included enforced planting of coffee, restricted cherry prices, high taxes on exports, and tight control over who could buy and sell coffee within the country. After the genocide, the government lifted restrictions on trade and on farmers, and then began a sustained and focused effort to develop a high-quality, specialty coffee market in Rwanda.

In a collaborative effort, donor-funded NGOs, like PEARL and later SPREAD, formed and trained cooperatives, supported the building of hundreds of new washing stations throughout the country, invested in training and technical assistance for farmers, agronomists, cuppers, and quality control professionals. These long-term investments across the supply chain in Rwanda dramatically increased the supply of quality coffee in the country. Demand for high-quality Rwandan coffee has increased globally, farmers have access to higher prices for the fruits of their labor, and many skilled jobs have been created throughout the supply chain, from accountants and managers at washing stations, to cuppers, agronomists, quality control personnel, and positions in dry milling and export.

There are still challenges, of course. Washing stations are costly to operate and often struggle to remain solvent. Government regulation over cherry prices can be destabilizing year to year for washing station owners, millers, and exporters. But coffee in Rwanda has come a long way, and we are glad to have a small role in that process. Quality continues to improve and the coffees are beautiful, stable, and a welcome addition to seasonal coffee menus everywhere. Our Rwandan coffees arrive to the US in the late summer and early fall.

We’d like to shed some light on what’s happening with each of our projects. You’ll find rough harvest and shipping timelines, price ranges, and flavor profiles for each region below.

Nyamasheke District, Western Province – Kanzu

Aleco first set his heart on coffee from Kanzu at Rwanda’s Golden Cup in 2007. The coffee came in fourth in the competition, but the sweetness and profile blew him away, and he set off to go about buying it. At the time, the washing station’s owner struggled to stay in operation from year to year, and buying coffee from Kanzu in the subsequent years was a rollercoaster. In 2012, the washing station was purchased by C. Dorman and for the past five years they have made investments in infrastructure, trained farmers on agronomic best practices, and improved quality control. It’s a well-run operation and the quality of the coffee is superb. Elevation at the washing station is 1,900 masl, and most of the coffee is grown on the steep hills above, where the high elevation and cool climate slow down the cherry ripening and make for very dense fruit. Lots are separated by week through the harvest season and we cup each separation to select the top lots. Kanzu is our longest-standing relationship in Rwanda.

Peak Harvest Season: April – June
Shipping Timeline: July – September
Dry Mill Location: Rusizi, Western Province (5,000 ft)
Flavor Profile: asian pear, blackcurrant, concord grape, honey, date syrup, fresh cream

Nyamasheke District, Western Province – Gatare

The Gatare washing station is just a few ridges beyond Kanzu, also in the Nyamasheke district, which lies between Lake Kivu to the west and the vast Nyungwe Forest National Park to the south and east. It began operating in 2003, when it was one of just a handful of washing stations processing fully-washed, speciality coffee in the country. Elevation at the mill is 1,765 masl and they receive cherry from upwards of 2,000 farmers from the surrounding hills. Red Fox bought coffee from Gatare for the first time last year and the incredible floral characteristics, layers of sweet stone fruit, muscovado sugar, and gingerbread won us over immediately. The washing station has the capacity to process a large volume of coffee and we hope to see our relationship grow here.

Peak Harvest Season: April – June
Shipping Timeline: July – September
Dry Mill Location: Kigali City, Kigali Province (5,000 ft)
Flavor Profile: plum, peach, brown sugar, candied ginger, orange peel, fine cacao, honeysuckle

Nyamagabe District, Southern Province – Kibirizi

Our Kibirizi lots hail from the Nyamagabe district in the southwest of Rwanda, which lies between Cyangugu and Butare, east of the Nyungwe Forest. Here the landscape opens up into seemingly endless dome-shaped hills, nearly every square foot terraced and cultivated. Coffee production is only recently becoming as widespread here as in the Western District, but it is growing quickly. This washing station was built in 2016 and last year was its first year in operation. Immaculate and Francine, the washing station’s owners, have also planted over 20,000 coffee trees of their own, some of which are not yet producing fruit. This season, they bought cherry from around 500 farmers in the region and doubled their production over last year. In the cup, the Kibirizi profile is full of intensity with fresh and dried red fruits, bright kiwi and lime acidity, and elegant hibiscus floral notes.

Peak Harvest Season: March – May
Shipping Timeline: July – September
Dry Mill Location: Kigali City, Kigali Province (5,000 ft)
Flavor Profile: red fruit – dried cherry, cranberry, cane sugar, crème brulee, hibiscus




Newsletter: Secure Source: Peru

Peru is our fastest-growing origin in terms of project development and coffee procurement, and it’s what we think about when we think of the future of Red Fox. As of July 2017, we are now operating out of a fully-functional cupping laboratory in Miraflores, Lima. And in addition to our Quality Director for Peru, Tibed Yujra, we’ve recently brought on Ali Newcomb to run the operation as Gerente General. We’re looking forward to hosting any and all of you at our new Lima lab for a cupping. We can also facilitate field trips out to the many different regions from which we are sourcing. A new chapter for Red Fox has begun!

My first ventures into the Andean interior of Peru as a coffee buyer were in the south, almost a decade ago. Most other buyers seemed to be focusing on the more accessible regions of the north — Jaen, San Ignacio, Moyabamba, and beyond. Naturally, I wanted to head in the opposite direction. So I set off south, to the Sandia Valley of Puno, which remains our largest source of quality coffee in Peru to this day. When Red Fox started, we trekked up from Puno into the La Convencion and Yanatile valleys of Peru to discover new regions. As of last year, we made the decision to buy coffee in the north as well, albeit in regions and with cooperatives that have yet to be accessed by other buyers. The Alto Mayo Protected Preserve and the deep interior of Cajamarca are where we begin that adventure.

We’d like to shed some light on what’s happening with each of our projects and on the producer groups we’re currently partnered with. You’ll find rough harvest and shipping timelines, price ranges, and flavor profiles for each region below.

PUNO — Cecovasa

The Cecovasa Coop in the Sandia Valley of Puno remains the largest source of coffee in Peru for Red Fox. We expect anywhere from 40-60% of our total purchase volume to come from the now illustrious Tupac Amaru, Inambari, San Isidro, San Jorge, Charuyo, and San Ignacio cooperatives. Coffees from this region are the ones that have changed people’s minds about the potential of Peruvian coffee, potential that will soon rival Colombia in terms of quality in South America. Not only are floral, Ethiopia-like producer lots from Wilson Sucaticona, Pablo Mamani, Juan Quilla Laura, and Ciriaco Quispe turning heads, but so is the sheer longevity of coop and bulk lots from across the valley, like the Aprocafe Coop lot I’m sipping on as I write this. These are not your grandparents’ Perus of yesteryear that were a roll of the dice in terms of arrival quality. These are coffees that last, like the most solid Guatemalans and Ecuadors.

Peak Harvest Season: August – October
Shipping Timeline: September – December
Dry Mill Location: Juliaca, Puno (12,500 ft)
Flavor Profile: red apple, asian pear, red currant, dark honey, bittersweet cacao, black walnut

CUSCO — Incahuasi

My first adventure into the Incahuasi Valley was in the summer of 2006. It was a trek, almost 12 hours from the city of Cusco. Straddling the border with Ayacucho, which is now also producing coffee under the Incahuasi cooperative umbrella, the valley feels hidden and very off the beaten path. The potential for top quality on both sides of the border is undeniable. There’s as large a volume of 2,000 masl coffee production out here as I’ve seen anywhere on the globe. The cooperative leadership is open-minded and progressive, and since we’ve started working together we’ve seen annual improvements in drying, storage, and transport. Incahuasi has become a model relationship for us. Aromatics are intensely sweet, reminiscent of raw honey, ripe mango and baked cherry. Cup profiles in the valley demonstrate fresh stone fruit character, nectarine and cherry in particular.

Peak Harvest Season: August – October
Shipping Timeline: September – December
Dry Mill Location: Juliaca, Puno (12,500 ft)
Flavor Profile: raw honey, ripe mango, baked cherry, stone fruit, nectarine, cherry

CUSCO — Santa Teresa

Santa Teresa is the final stop on the trek to Machu Picchu. Just 30 minutes from Quillabamba, the heart of the La Convencion Valley, Santa Teresa sits at the base of the Templo de La Luna on the Urubamba river. A handful of the farms we buy from are strewn along a hidden pathway that was used to evacuate the Inka during attacks on the community. Needless to say, the landscape is stunning and steeped with powerful energy. The coffees as well. Like many of the farms we work with in the La Convencion Valley, altitude soars from 1,750 to 2,100 masl. Slow ripening through October develops saturated sweetness and ripe fruit character. This will be our third season working with the group in Santa Teresa, and we expect to see great improvement in terms of processing and delivery over the past couple years.

Peak Harvest Season: August – October
Shipping Timeline: September – December
Dry Mill Location: Juliaca, Puno (12,500 ft)
Flavor Profile: mango, peach, yellow plum, maple, muscovado sugar, creme brulee, toasted almond.

CUSCO — Grupo Calca

This year we will purchase a small volume of micro lots — less than a container load — from an old friend in the Yanatile and Lares river valleys of Cusco, Prudencio Vargas. Prudencio has done a miraculous job of organizing a loyal group of twenty farmers in this remote corner of Cusco into one unified association. Production from each producer rarely reaches 10 bags annual. Typica is the variety of choice, though Caturra, Bourbon, Mundo Novo, and the dreaded Catimor can be found in the region. These valleys are arid and desert-like, creating an ideal environment for drying and storing parchment coffee. Altitude in the area can reach 2,200 masl, and quality is utterly exceptional from the group, often exceeding 87/88 points. Think pure fruit nectar with high intensity of sweetness and acidity.

Peak Harvest Season: July – September
Shipping Timeline: September – November
Dry Mill Location: Juliaca, Puno (12,500 ft)
Flavor Profile: white grape, lemon/lime, satsuma, bing cherry, fig, brulee’d sugar, yellow honey, cacao nibs

CUSCO — Rio Mapacho

Last season’s Rio Mapacho lots turned a lot of heads. It’s a region that hasn’t been accessed much by specialty buyers, and we intend to help put it on the map. The cooperative is located deep within the Calca province just outside of Cusco’s Sacred Valley. The coffees are juicy and complex, often reminding us more of Sandia Valley coffees than of what we expect from Cusco cup profiles. Dark fruits like black cherry, currants, and plum are redolent in character, accentuated by dark honey and panela. Production is low at the cooperative — we expect anywhere from 200-350 bags of exportable coffee this season. No more. Those with interest here should respond quickly.

Peak Harvest Season: August – October
Shipping Timeline: September – December
Dry Mill Location: Juliaca, Puno (12,500 ft)
Flavor Profile: black cherry, black currant, plum, dark honey, muscovado sugar, marshmallow

ALTO MAYO — Coopbam

The Alto Mayo protected forest spans the border between the San Martin and Amazonas departments of Northern Peru. It is home to a large cross-section of native Peruvian wildlife as well as some of the country’s last undiscovered coffee. We were initially introduced to the area as part of the Alto Mayo Conservation Initiative funded by Conservation International in an attempt to save the native coffee production. Altitude in the low-lying areas (1,400+ masl) is conducive to sweeter, balanced cups with finer levels of acidity. Altitude in the higher reaches (exceeding 1,800-1,900 masl) produces coffee of elegant quality. This is a very wet area, and we’ve put great emphasis on drying and storage since beginning with the group. It’s beginning to pay off. After purchasing just a small volume of coffee last year, we’re on the verge of something more substantial this season.

Peak Harvest Season: July – September
Shipping Timeline: September – October
Dry Mill Location: Chiclayo, Lambayeque (sea level in dry, stable, desert-like conditions)
Flavor Profile: prune, raisin, meyer lemon, cacao nibs, high percentage cacao, vanilla, toasted almond

CAJAMARCA — Rutas del Inka

There is a lot to be amped about in Peru this year, but I keep coming back to our newest relationship out in the deepest reaches of Cajamarca. The Rutas del Inka cooperative is only a couple of years old, but leadership is strong and potential for quality coffee is off the charts. Altitude soars up here, with the majority of coffee production hovering right around 2,000 masl. Farms are on the younger side and are very healthy. All indications point to very special coffees on the horizon. We’ve just begun cupping the early harvest samples and are still learning the regional cup profile. Our first take is that cups are laden with juicy, refreshing acidity and ripe dark fruits like currants, red grape, and plum. These are powerful coffees driven by bright high notes.

Peak Harvest Season: August – October
Shipping Timeline: September – December
Dry Mill Location: Chiclayo, Lambayeque (sea level in dry, stable, desert-like conditions)
Flavor Profile: red grape, black currant, yellow plum, wildflower honey, vanilla, toasted almond

Tibed has made a handful of additional visits to regions all over the north, from Jaen to San Ignacio and beyond. He’s been cupping in local competitions in areas across Cusco that are newer to us. He’s plotted coffee on his altimeter above 2,200 masl in the Selva Central. The seven relationships noted above are our core group, but we’re always on the lookout for something new and beautiful to discover.



Newsletter: Secure Source: Colombia


Colombia is the origin on which we’ve hung our hat since day one at Red Fox Coffee Merchants. There is currently no other country in Latin America with an equal wealth of top-tier quality coffee. The breadth of flavor profiles here is more diverse and all-encompassing than anywhere else in the world. Before you all go into cardiac arrest on me: yes, I decidedly believe that Ethiopian coffees are the most nuanced and sophisticated of all the coffee-producing world, and that top Kenyas are the most powerfully bright, complex, and articulate. But Colombia — Colombia has Huila and Huila coffees that will conjure at first spoonful the memory of the freshest Kenya in Nairobi last winter. Tiny pockets of Cauca have Bourbon and Typica so majestically floral that you instantly think of Gedeb or Agaro. And that’s barely scratching the surface.

Colombia also has fresh coffee virtually all year long. Its fly crop is basically constant because what is Colombia’s fly crop anyway? Climate change seems to have merged both harvests into one prolonged 9-10 month season of coffee succulence. Some farmer in some far off region is picking coffee every single day of the year down there. In all aspects, Colombia is a veritable treasure chest of coffee. We begin shipping coffee late July/early August and we don’t stop until March. Other than a brief hiatus come mid-summer, we have fresh, tasty coffees on our menu all year long.

What won’t come as a surprise is that our longest relationships in coffee are also in Colombia. We’ve been buying coffee from the Asorcafe producers association in Inza, Cauca for more than 11 years now. We started buying coffee from the Lasso family, their neighbors, and the several iterations of their producers association in the surrounding areas of La Union, Nariño beginning in 2007. We are building and re-building relationships across Huila from Palermo and Santa Maria in the north, to Palestina, Acevedo, Bordones de Isnos, San Agustin and beyond in the south. And we’re in constant discovery mode, jumping from cupping table to cupping table in Southern Colombia. We put in the work — Red Fox will be in Colombia no fewer than six times this year — and being present begets rewards.

We’d like to shed some light on what’s happening with each of our projects and on the producer groups we’re currently partnered with. You’ll find rough harvest and shipping timelines, price ranges, and flavor profiles for each region below.


INZA, CAUCA — Asorcafe

Inza is commonly referred to as La Tierra Adentro in Colombia, and that’s exactly how it feels. Whether approaching from Popayan or La Plata, when you eventually pass over a certain ridge and drop down into the pristine, emerald green valleys of Inza it’s a bit like entering another world. My personal history in the region goes back over a decade. I was one of the original buyers, when the Asorcafe producers association was in its infancy. We’ve had many triumphs and plenty of failures together, but we’ve stuck with it. Not only has the group invested in bettering their practices at the farm and processing levels, but they have also organized themselves as a producers association into something greater than I’ve ever seen before, organization-wise. As I’ve matured as a coffee buyer, I’ve learned that all of these things matter and are truly apparent in the quality of the cup. I often refer to the coffees from Tierra Adentro as the most ‘complete’ in all of Latin America. That is to say, they are not lacking in any way, shape, or form. Sweetness is supple and full. Mouthfeel is round, often creamy or viscous like cider or even honey. Acidity is fine and elegant like kiwi, or crisp like apples in early fall.

Peak Harvest Season: September – November
Shipping Timeline: August – March
Dry Mill Location: Armenia, Quindio (5,000 ft)
Flavor Profile: red apple, asian pear, kiwi, red grape, nectarine, panela, raw honey, creme fraiche


Interest in buying Nariño coffees has increased significantly over the past few years, due almost entirely to CRS’s Borderlands project, which focuses on the impact of coffee variety on farm sustainability and cup quality. It’s nice to see some of the focus in the south shift from Huila, Cauca, and Tolima, to the region that’s home to Colombia’s smallest coffee landholders. We continue to work with coffee producers in the highlands above La Union, now reborn as the FUDAM producers association, in search of the area’s finest coffees. That search has led us through many peaks and valleys, deep into the northernmost pockets of Nariño. Ten years since we first started buying coffee here, we continue to make new discoveries each and every season. In addition to coffees from Cusillo and high elevation Cartago, this year we’ll be introducing coffees from Genoa and beyond. These are quite possibly the most complex coffees we’ve sourced from the greater area. Think citrus as complex and marvelous as a perfect mandarin or prized yuzu. There is a purity to these coffees that make them different than the rest.

Peak Harvest Season: July – September
Shipping Timeline: August – December
Dry Mill Location: Armenia, Quindio (5,000 ft)
Flavor Profile: yuzu, mandarin, meyer lemon, white grape, candied grape, ginger, wildflower honey


Pompeya is where I see us continuing our thirst for discovery, need for adventure, and fine-tuning our strategy as a business. Pompeya borders the department of Putumayo. It’s so far off the grid that, until just a few years ago, the town was home to much of the top leadership of the FARC. We began purchasing a small volume of producer lots from Pompeya two years ago, starting with maybe 20 bags. Last year we brought in a couple dozen bags more. Building the relationship, organizing a producers group, and creating an avenue for delivery took time, but the cup quality makes the investment worth it. These are coffees I whispered about until now. I didn’t want to spill the beans before we had something reliable to share with you all, but Pompeya lots are finally coming through the pipe this summer/fall. I rarely see 2,100/2,200+ masl elevation in Colombia, but that’s all there is in Pompeya. Yellow Bourbon, Typica, and Caturra are all you’ll find. What else is there to say? The profile is potent here — the ripest bing cherries, pomegranate, raspberry, and white peach are foundational pieces of the puzzle. Total volume from the area could be as little as 150 bags or as many as 300. We’ll be conservative selling forward this year for these coffees.

Peak Harvest Season: August – October
Shipping Timeline: September – December
Dry Mill Location: Armenia, Quindio (5,000 ft)
Flavor Profile: bing cherry, pomegranate, raspberry, white peach


Santa Fe is positioned directly across the river valley and provincial border from Pompeya. It’s geographical proximity to our friends across the way is what drew us to the village. How much different can these coffees be from those in Tablon? Elevation is virtually identical and, more importantly, microclimate is the same. This will be our first year working with this group of 28 producers and we’ve yet to taste the coffee. It’s one of those rare instances where we are completely certain of the outcome in the cup prior to the season. This will be another small-volume offering of producer and village lots. We expect a whole lot of the ripe, Kenya-like fruit quality we find in Tablon.

Peak Harvest Season: August – October
Shipping Timeline: September – December
Dry Mill Location: Armenia, Quindio (5,000 ft)
Flavor Profile: TBD


I often think of Colombia as the most competitive origin that we work in. We’re extremely confident in our ability to procure, transport, and deliver excellent coffee from Colombia. We also know we’re not the only ones. We often compete with these folks for the same producers and the same coffees. Huila is the region where this is most true for us. So this year we’ve decided to focus our efforts in specific provinces within the department. San Jose de Isnos, in southernmost Huila, is just northeast of San Agustin and West of Pitalito, the areas that brought coffee fame to Huila originally. Needless to say, coffees from Isnos helped play a role in that. So that’s where we begin anew, again, in Southern Huila and with a group of almost 60 producers in Bordones. Like Inza, these coffees are juicy and complete with acidity another level higher in intensity.

Peak Harvest Season: July – September // November – January
Shipping Timeline: August – March
Dry Mill Location: Armenia, Quindio (5,000 ft)
Flavor Profile: TBD

NORTHERN HUILA, HUILA — Santa Maria y Palermo

In my old coffee life, Inza, Cauca and Planadas, Tolima were where my sourcing efforts were concentrated. I had this idea in my head that the areas surrounding the Nevado del Huila were especially important to coffee. There was something about those mountainous slopes and their volcanic soil; those specific microclimates with their warm days and chilly nights. Our newest project of all in Colombia is out on the Huila side of the border with Planadas, Tolima, at the southern edge of the Nevado del Huila. A visit this past March reminded me immediately of my trips years ago to the perilously steep slopes in Gaitania, the verdant mountainsides very Inza-like in their might, the coffees similar in their sweetness, and, if anything, more intensely floral in aromatics and acidity. We are just getting started here, but the vibe is right. Our first container will be afloat come early August.

Peak Harvest Season: July – September
Shipping Timeline: August – October
Dry Mill Location: Neiva, Huila (1,450 ft)
Flavor Profile: honeysuckle, black currant, black cherry, honeydew melon, vanilla, buttercream

The regions and relationships above are the offerings we want to highlight for Colombia’s first semester harvest. We have visited dozens of other subregions so far in 2017, and are seeking out others as I type. Look for more offerings from several hotspots in Tolima, Southern Huila, Cauca, and Northern Nariño. The discovery continues…



Newsletter: Red Fox Secure Source

Forward Booking Coffee with Red Fox

Starting in 2017, we’d like to offer more of our roaster clients the opportunity to secure the best possible coffees by booking forward. We will be available to meet via phone or skype to review the annual harvest cycle and help interested roasters get a clear picture of what to expect. Planning ahead like this will ensure our roasters access to top-tier quality and leverage their relationship with Red Fox to streamline their buying. We call this Secure Source.

Why do this?

Here are a few of the benefits to booking forward with Red Fox:

More security in accessing the freshest, best quality coffees
Access to better pricing based on an estimated annual volume
Advanced single origin menu and blend component planning
More exclusivity in your market
Potential travel to origin to meet producers in the Red Fox supply chain
A clear perspective on harvest and shipment timing throughout the year
Here at Red Fox, we have been sourcing top quality green coffee for a long time. Our investment and experience at origin is bar none, and our quality control standards are as strict as you’ll find.

We believe Red Fox can be a strong partner to your roasting business, and we want to get to know you better. Working together, we hope to support and grow the strength and capacity your business, as well as the quality of the coffees you buy. It’s unlikely we’ll ever be a one-stop shop for all your green coffee needs. We don’t work in every origin or region, but we are committed to finding the best coffees in the handful of origins we do operate in. We remained focused on specific regions and communities that are underrepresented in the marketplace. And we seek to work in places that have the highest potential to produce extraordinary quality. We use our collective years of experience and our relationships at origin to get lots separated, milled, and shipped quickly and in optimal condition. Delivering these coffees from origin to our customers takes the majority of our time, investment, and planning. This is Red Fox’s role and where we feel we add the most value — we deliver some of the world’s finest coffees to you, in top condition, so you don’t have to worry about it.

Our spot offerings will continue to be top-shelf, showcasing single-producer coffees, separated washing station outturns, and bulk lots in their peak quality from the best regions we work in. Those coffees will be there for you when you need them. But going deeper and planning together has many advantages. Knowing three, six, nine, or even twelve months in advance about the origins you’ll be buying green coffee from helps us dial in quality and pricing to customize our sourcing efforts to your roasting needs. The Red Fox trading team has decades of collective experience planning and forecasting green coffee needs and setting menus for roasting operations, so we are well equipped to bring some ideas to the table.

How does it work?

First, we will schedule time to meet with you, either in person or over the phone, to go over your usage and needs, so that we can create an initial plan of action and framework for contracts. Ideally, we cup coffees together to calibrate our quality expectations. We can do this at our Berkeley lab, or Red Fox can come to you.
Using Red Fox’s harvest calendar for specific harvest/shipment/delivery timelines, we set a target plan for one or multiple origins. Forward booking with Red Fox will give you better pricing and access to coffees before they become available as spot offerings.
Together we come up with an agreed upon “spread,” or drawdown of coffee, over a specific period of time. This initial agreement or “target source plan” is non-binding and will set only price parameters.
A second conversation will be scheduled in which we will draft up forward contracts. Lot specifics and pricing will be finalized at the time of booking, usually 2 to 4 months ahead of coffee delivery.
Pre-ship samples are then forwarded directly to you for your approval. We can also send arrival samples upon request, although contracts will be subject to pre-shipment approval in most cases.
Starting in January, what origins can we book forward for the year ahead?

In order of harvest and delivery timeline:

Ethiopia >> Kenya >> Guatemala >> Colombia >> Rwanda >> Peru

harvest: Nov-Jan
shipment: Feb/Mar-Jun
delivery/menu usage: Apr/May-Dec

harvest: Oct-Jan
shipment: Feb/Mar – May
delivery/menu usage: May-Dec

harvest: Mar-Jul
shipment: Aug-Oct
delivery/menu usage: Nov-Apr

harvest: May-Jan
shipment: Jul-Feb
delivery/menu usage: Sep-Jun

harvest: May-Sep
shipment: Oct-Nov
delivery/menu usage: Dec-May

harvest: May-Oct
shipment: Sep-Dec
delivery/menu usage: Nov-May

harvest: May-Sep
shipment: Sep-Nov
delivery/menu usage: Nov-May

harvest: Dec-Feb
shipment: Mar-May
delivery/menu usage: May-Nov

harvest: Dec-Mar
shipment: Mar-Jun
delivery/menu usage: May-Dec

If you have interest in continuing the conversation with us about forward booking, please get in touch at

Cheers and Happy New Year,

Red Fox Coffee Merchants