Remy Sol Coffee is grown, picked, milled, artisan roasted and hand-packed for you by a 700-member cooperative of small farmers in the famous Dota-Tarrazu region of Costa Rica. The Dota-Tarrazu region, with its elevation (4500-6000 feet), volcanic soils and cloud forest climate, is widely recognized as consistently producing one of the world’s finest coffees, noted for its rich aroma, forward acidity and complex flavors.

August, 2005: Kenneth Davids' Coffee Review ranks Remy Sol Coffee Peaberry in top ten of 32 Panamanian and Costa Rican coffees!

December, 2004: Food & Wine Magazine Says Remy Sol Coffee is"Ultrarich" and "Silky-Smooth"... an "Essential Gift"!

Meet the Farmers/ See Jeff's Costa Rica Trip Log

By choosing Remy Sol single-source coffees, you are helping to maintain the tradition of excellent coffee by directly supporting the farmers who produce it. Because we go direct, farmers are paid more, and have the satisfaction of knowing you are enjoying the fruits of their best efforts in every cup. You drink better coffee, delivered to your door at prices comparable to those offered by specialty roasters of commodity blends.

Better for the Farmer. Better in Your Cup.

Simple as that.

Remy Sol Coffee is brought to you by Jeff Furchtenicht and Kim Sleder, a husband and wife team who discovered this wonderful coffee while on sabbatical in Costa Rica. We decided to bring it home with us to offer to our friends and family, and now their friends and families. We hope you enjoy the coffee as much as we do.

NEWS!

September, 2009. Remy Sol Coffee Is On Sabbatical! Our single source coffee adventure started five years ago when we discovered this exquisite Dota-Tarrazu coffee while on sabbatical in Costa Rica. Now, we have embarked on another adventure, this time to Mexico!

Unfortunately, unanticipated cost increases and logistical challenges while we are abroad mean that we will be unable to provide the same level of service during our travels, and so, for the time being, we have decided to put our coffee adventure on sabbatical as well. We have greatly appreciated everyone's support over the past five years, and apologize for the inconvenience (and especially the coffee withdrawals). However, we look forward to keeping in touch with all of you, and we hope you will join us in resuming single source coffee on our return!

December 2008. Coffee Alternatives partner S.A.J.E. is hosting their Just Holiday Marketplace on Saturday, December 6, at the SAJE space at 152 W. 32nd Street in downtown Los Angeles. Come down and visit! SAJE is also once again Remy Sol Coffee's featured partner for the month of December. Order your coffee from our S.A.J.E. page to have a portion of your coffee dollar support their efforts!

Summer, 2008. We have enjoyed sharing Remy Sol iced Peaberry coffee with some distinguished palates in the wine country of the Santa Ynez Valley, pouring at the Santa Rita Hills Winegrowers Association gala early on and at Clos Pepe Vineyards for their new release weekend. With temperatures soaring into the high 90s, we knew hot coffee would not be a hit. We were pleased to discover just how delicious Remy Sol iced peaberry can be. Email us for our recipe!

March, 2008. Remy Sol Coffee is going to Guatemala! We will be checking out some real Antigua coffees, and exploring artisan farms on the shores of Lake Atitlan where small farmers grow, dry-mill and roast their own coffees in old style drums over an oak fire. During the first half of March, we will be difficult to reach by email or phone. However, orders will be processed as usual for third week of March (subject to the Semana Santa holiday in Costa Rica).

October 2007. Co-founder Jeff Furchtenicht just returned from a ten-day trip visiting the farmers in Costa Rica. Check out his photo essay! Harvest should begin in late December, but right now, the coffee trees are heavy with hard green cherries, just at the beginning of the ripening process. The farmers continue to impress with their commitment to quality and detail at every step. In one new development that changes the look of the small hillside farms, many of the farmers have now put in Poro trees for shade - in addition to a wonderful shade to enhance ripening and flavor development, these trees pour off copious nitrogen, helping soil and plant. Roasting continues in small batches to order under the careful eye of master roaster Juan Ali, who was the first person we met at the coop years ago when we stopped on a Saturday morning for a visit. It was nice to be back!

April, 2007. The 2007 harvest is all in and freshly milled. And its delicious! Another strong year for the Dota farmers. We feel blessed that despite the vagaries of weather all over the world, for one more year the Dota Valley has been able to bring us its unique terroir coffee with the trademark characteristics we have been enjoying for three years now. The consistency of the Dota cooperative coffee from year to year has been remarkable, and we are proud to be offering yet again one of the world's great coffees, fresh roasted by the farmers and shipped direct. Try Some!

May 15, 2006. Remy Sol Coffee co-founders Jeff Furchtenicht and Kim Sleder give a talk to the University of California, Santa Barbara Professional Women's Association, followed by a tasting of Remy Sol Coffee. Jeff and Kim share their coffee experiences, focusing on the history and business of coffee, how it is grown and produced, and how to distinguish better coffees. (For you foodies and coffee lovers, if you have a group who might enjoy having Jeff and Kim give a talk and/or tasting, please contact us for availability.)

August 2005. Remy Sol Top Ten! Renowned coffee expert and author Kenneth Davids, founder and editor of CoffeeReview.com, rates Remy Sol Coffee in the top ten in a blind cupping of 32 Panamanian and Costa Rican coffees! Davids calls our Peaberry "... delicate and tartly sweet, with sustained aromatic wood notes..." Thank you Coffee Review!

December, 2004 - Food & Wine Magazine recommends Remy Sol Coffee in its "editor-tasted and expert-tested" "Essential Gift Guide." (Food & Wine Magazine, December 2004, Page 127.)

Features/Press:

Edible Ojai, Spring 2006. Resident roaming gourmet Kathy Couterie is "[l]oving Remy Sol Coffee", which she includes in Edible Ojai's Top 100. (pp. 9 and 27). See the list.

Oregon State Bar Bulletin, May 2005 - Remy Sol Coffee's Jeff Furchtenicht is featured in "Profiles In The Law". Check it out.

Santa Barbara News-Press, March 16, 2005 - "Mugged" quotes Remy Sol Coffee's Jeff Furchtenicht on current coffee market conditions. Front page article.

Santa Maria Times, November 23, 2004 - "A Couple's Coffee Business" profiles Remy Sol Coffee. Page B10.

Santa Barbara News-Press, November 26, 2004 - "Coffee With Cause and Conscience" features Remy Sol Coffee's Coffee Alternatives program with Homies Unidos and describes how Remy Sol single source coffee helps farmer, consumer and community. Page B9.