Products

Origin: 50% Brazil Mogiana Natural 50% Colombia San Vicente Washed   Flavor notes: orange, red fruits, dried fruits, milk chocolate Our house blend. Great for black and milk drinks.  

Origin: Sao Paolo, Brazil Altitude: 900-1000 masl varietal: Bourbon, Mundo Novo, Catuai process: Natural Flavor notes: Roasted Almonds, milk chocolate, vanilla  Suggested for filter and espresso: 1:15-16 Coffee to Water Ratio for filter...

  Origin: Caicedonia, Colombia Altitude: 1570-1850 masl varietal: Pacamara process: Natural Flavor notes: berries, grape, dark chocolate, cherry   Suggested for Pour over and Immersion: 1:15 Coffee to Water Ratio Fermentation Manual and...

  Origin: Caicedonia, Valle del Cauca, Colombia Altitude: 1400-2000 masl farml: Potosi  process: Natural Flavor notes: cherry, passionfruit, dark chocolate, rum   Suggested for Pour over and Immersion: 1:17 Coffee-to-Water Ratio

  Origin: Pitalito, Huila, Colombia Altitude: 2100 masl varietal: Caturra Chiroso process: Thermal Shock Anaerobic Washed Flavor notes: ginger candy, eucalyptus, cardamom, honey, white pepper   Suggested for Pour over and Immersion: 1:18...

  Origin: Guji, Ethiopia Altitude: 2000-2300 masl varietal: Heirloom process: Washed Flavor notes: bergamot, yuzu, honey, stone fruit, jasmine Suggested for Pour over: Coffee to Water Ratio: 1:15.5  Grind Size: Medium Coarse Total Brew time: 2:15...

  Origin: Guji, Ethiopia Altitude: 1800-2000 masl varietal: Heirloom process: Washed Flavor notes: jasmine, nectarine, honey, white tea Suggested for Pour over: Coffee to Water Ratio: 1:15  Grind Size: Medium Coarse Total Brew time: 2:15 (3...

Origin: 50% Brazil Santos Natural / 50% Vietnam Dalat Washed Flavor notes: dark cherry, panela, dark chocoalte Suggested for Espresso, Americano, Long Black 1:2 Coffee to Water Ratio

  Origin: Rio Verde, Quindio, Colombia Altitude: 1550-1750 masl varietal: Geisha process: Washed Flavor notes: red apples, berries, peach, lavender, bergamot   Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio...

  Origin: Intag Valley, Imbabura Province, Ecuador Altitude: 1515 masl varietal: Geisha process: Anaerobic Washed Flavor notes: blood orange, orange blossom, honey, delicate florals   Suggested for Pour over and Immersion: 1:15 Coffee...

  Origin: Intag Valley, Imbabura Province, Ecuador Altitude: 1515 masl varietal: Sidra process: Wave Natural 72 hours Flavor notes: bergamot, osmanthus, yellow peach, plum, honey   Suggested for Pour over and Immersion: 1:16...

  Origin: Intag Valley, Imbabura Province, Ecuador Altitude: 1515 masl varietal: Typica Mejorado process: Wave Natural Flavor notes: lemon, pear, white peach, dates, chamomile   Suggested for Pour over and Immersion: 1:16 Coffee...

  Origin: Huehuetenago, Guatemala Altitude: 1300-1600 masl varietal: Caturra, Bourbon process: Natural Flavor notes: blackberry, grape, mango berry, caramel Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio

  Origin: Huehuetenago, Guatemala Altitude: 1500-1700 masl varietal: Caturra, Bourbon, Catuai process: Washed Flavor notes: lemon, nuts, caramel Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio

  Origin: Boquete, Panama Altitude: 1750 masl varietal: Caturra farm: Carmen Estate Coffee process: Natural Flavor notes: white grape, peach, honey, mango Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio Medium...

  Origin: Boquete, Panama Altitude: 1400-1700 masl varietal: Geisha process:  Gentle Anaerobic Slow Dry Natural Flavor notes: winey, pineapple, passionfruit, strawberry, peach   Suggested for Pour over and Immersion: 1:17 Coffee...

Origin: Pangantucan, Bukidnon, Philippines Altitude: 1200-1800 masl varietal: CR95 process: Natural Flavor notes: lemon-lime, jackfruit, arnibal, sage Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio

Origin: Popayan, Cauca, Colombia Altitude: 1700-2000 masl varietal: Castillo, Variedad Colombia process: EA Sugar Cane Decaf Flavor notes: Cocoa, Cookie Butter, Pecan   Suggested for Pour over, Immersion, Espresso: 1:15-16 Coffee to Water Ratio...