Cowboy Coffee Dark Roast
Cowboy Coffee has been created by Rebel Dog Coffee Co. in collaboration with artist Brandon Owen, whose contemporary Western art blends his rodeo roots and upbringing in the West with a passion for graphic design, punk music, and skateboarding. His bold, colorful style adds a fresh edge to classic frontier themes giving each piece a distinctive twist that's gaining attention in galleries and private collections across the country.
Much like Brandon's art, Cowboy Coffee is a bold yet traditional full-bodied roast that captures the rustic, no-frills spirit of the West. Whether brewed over a campfire or in your kitchen, it's made to fuel adventure and honor timeless craftsmanship.
$1.00 from every bag of Cowboy Coffee is donated to Americans for the Arts, a national non-profit organization dedicating to advancing the arts in communities across the United States.
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Learn More About This Coffee
Arabica Variety: JARC, Local Landraces
Growing Altitude: 1,850 - 2,100 masl
Processing Method: Natural
Sucafina’s in-country partner, Tracon Coffee, has been working to unlock the full potential of their coffee by refining the natural process and experimenting with new processing methods to increase value and stand out among the growing number of specialty washing stations in Ethiopia.
Smallholder farmers deliver cherries to the washing station. Farms are located in Guji, a coffee growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee, that it was allocated as its own coffee growing region.
Farming methods in the region remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Guji typically use very few—if any—fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.
Farmers selectively handpick ripe cherry and deliver it to the station. At intake, employees visually inspect cherry and accept only fully ripe cherry. Then, cherry is laid to dry in direct sunlight on raised beds. Workers turn cherry frequently to promote even drying. It takes approximately 2 to 3 weeks for cherry to dry.
Bursting with notes of melon, honey, and sweet black cherry, this vibrant natural lot is a true testament to the passion and skill of Guji’s farmers.
Variety:Â Bourbon
Growing Altitude: 1,650 – 1,800 masl
Processing Method:Â Washed
Businde Washing Station, located in the northern province of Kayanza, collects cherry from around 650 local farmers living within about three miles of the station. Matsisi pays 20% above the local market rate for high-quality cherry deliveries, while Businde station's permanent staff receive nearly 60% more than typical casual labor rates. Once the cherries arrive at Businde, they undergo strict quality controls, including controlled fermentation processes and 20 days of drying on African raised beds, resulting in exceptional coffee.
Founded by Matsitsi Zuberi in 2015, Matsitsi Trading focuses on producing high-quality specialty coffee in Burundi. The company operates three washing stations, two in Kayanza province and one in Muyinga province. These stations invest in processing infrastructure and maintain traceability, while contributing to the local communities and sustainability, in the form of wastewater treatment and compost projects from unused coffee pulp.
This coffee brings its fair share of brown sugar and chocolate notes, as well as of orange zest and apple.
