Montecarlos farm in Apaneca, El Salvador, owned by Carlos Batres. Washed process Caturra and Bourbon varieties at 5,200 ft elevation. Harvest February-March 2025. Whole Bean, light roast with milk chocolate, orange, pecan notes.
La Minita farm in Frailes, Costa Rica. Elevation 4,600–5,250 feet. Caturra variety, washed process, January 2025 harvest. Light roast with pure flavor of orange, milk chocolate, and maple syrup.
Dark roast from small-scale farmers in Dota, Costa Rica. Developed for smoothness and extra richness with notes of dark chocolate, caramel, and walnut. Elevation 5,000-6,200 ft. Harvest January 2025. Suitable for drip and immersion brewing methods.
Medium roast Costa Rican coffee from Dota region with smooth acidity, round body, and rich dark chocolate-cherry core with hint of orange. Suitable for espresso, immersion, and cold brew.
Nano lot Java varietal from Las Flores farm in Huila, Colombia. Processed with cherry oxidation, thermal shock, anaerobic fermentation, and controlled drying. Elevation 5,741 ft, harvested November 2024. Limited Roast for drip brewing.
Single origin coffee from El Progreso farm in Tolima, Colombia. Produced by third-generation farmer Adriana Diaz Castillo using Geisha variety beans harvested in January 2025 at 6,400 ft elevation. Features syrupy notes with sweet lemonade, delicate bergamot, and subtle wintergreen characteristics. Limited roast, recommended for drip brewing.
Decaf coffee from Cadefihuila Cooperative in Huila, Colombia. Medium roast with notes of dark chocolate, almond, and caramel. Washed process, varieties Castillo, Caturra, Cenicafe. Elevation 4,265-6,235 ft.
Regional coffee from Cadefihuila Cooperative in Huila, Colombia. Decaffeinated using ethyl acetate from sugarcane. Clean cup with notes of brown sugar, almond, and caramel. Light Roast.
El Casino farm in Palestina, Huila, Colombia. Producer Jose Martinez Guzman grows Pink Bourbon at 5,600 ft. Harvest October-December 2024. Light roast with vibrant clarity and florality.
This is our darkest roast. Each harvest, a selection of varieties are grown to produce this balanced, heavy-bodied, and bittersweet cup with the bare minimum of acidity. Fully ripened cherries are picked then slowly dried until ready for hulling. The result is notes of dark chocolate and cherry-glazed walnuts that drench the lush cup.