Innovative Colombian coffee from Finca El Eden with delicate floral notes, gentle sweetness, and refined herbal green tea quality from extended fermentation process.
Limited time single origin from Vietnam's Central Highlands featuring a smooth, layered cup with notes of maple, umeboshi, and port wine. Double washed process results in a clean, bright coffee showcasing Vietnamese specialty coffee innovation.
Light roast single origin Java from Nestor Lasso at El Diviso, Colombia. Washed process with notes of dried dates, mint chocolate chip, and cardamom caraway.
Award-winning natural process Sumatran single origin from the Ribang Gayo Musara Cooperative, featuring deep sweetness and rich fruit complexity with elegant balance. Medium roast with medium-high acidity and medium-full body.
A limited time offering Robusta from Vietnam's Central Highlands with a distinctive dark roast profile and full body, showcasing unique flavor notes developed through a meticulous black honey processing method with 9 days of in-cherry fermentation.
Single origin Costa Rican coffee from Macho farm at 1900 masl, featuring baked apple, allspice, and honeycomb notes. Clean, expressive, and balanced with washed process.
Single origin Ethiopian coffee from Kolla Bolcha Cooperative with peach syrup, honeysuckle, and cashew butter notes. Washed process, grown at 1900-2200 masl.
Easy-drinking, crowd-pleasing medium roast single-origin from Colombia with nutty/cocoa flavor profile and citrus acidity. Sourced from female producers in the Asobombo association in Huila.
Rich and full-bodied single-origin Brazilian coffee from Minas Gerais with notes of hot cocoa, peanut butter, and dried cherry. Known for its approachable and crowd-pleasing cup profile.
Light-bodied, honey-processed single-origin from the Solis family's Don Oscar farm. Sweet cup profile with toffee and vanilla notes, ideal for pour-over, espresso, or drip brewing.
High-quality natural-processed Ethiopian coffee with fruity flavors from complex heirloom varieties. Features syrupy body, bright acidity, and chocolatey sweetness. Grown at 1850-2050 masl in Shakiso, Guji region.