A lighter medium-dark Ethiopian washed coffee with delicate florals, citrus, and honey notes. Balanced acidity with a tea-like body that showcases the coffee's origin.
A single-origin Colombian Castillo with surprising balance and complexity from Diego Bermudez's innovative fermentation process. Bright and delicate with distinctive notes of white grape, peach, turbinado sugar, and strawberry candy.
A clean washed Ethiopian coffee from Sidama with bright notes of honeydew, chocolate-covered orange, and herbal character. Well-balanced with crisp acidity and refined cup quality.
A single-origin Brazilian coffee from the Naimeg Family featuring the Paraíso variety with notes of toasted almond, dark chocolate, and berries. The pulped natural process contributes to a balanced, full-bodied cup.
A washed Guatemalan single origin from the Sierra de las Minas mountains with notes of black cherry, hazelnut, and caramel. Medium roast with balanced acidity and body.
A Swiss Water-processed Colombian decaf with notes of plum, dark chocolate, and floral—a clean, chemical-free coffee with balanced body and low acidity.
A single-origin Peruvian coffee from the Chirinos cooperative featuring dark chocolate, stone fruit, and hazelnut notes with a balanced, full body and organically grown, washed processing.
A medium-roasted single origin from PNG's Eastern Highlands with a creamy, savory profile featuring notes of sage, orange zest, and black tea. The cool altitude and longer cherry maturation create complex flavor compounds with a full body and smooth finish.
A smooth and creamy single-origin Colombian honey-processed coffee with notes of milk chocolate and caramel, featuring a medium roast with full body and low acidity.
A full-bodied, earthy Sumatra with pungent and spicy notes. This medium-dark roasted coffee from the Ketiara cooperative in the Gayo Highlands delivers a bold, morning-focused cup with rich, complex flavors.
A sweet decaf with notes of almond joy, orange candy, and dark chocolate. This single-origin Burundi showcases the terroir of Gikungere and Bumba hills through a combination of fully washed and anaerobic honey fermentation processes.