Five Elephant

Colombian Geisha from San Agustín with aromatic lift, defined acidity, and elongated sweetness.

Washed Ethiopian coffee from Sidama Bensa with lemon, blueberry, and tea notes.

High-elevation Kenyan washed coffee with blackcurrant, citrus, and floral notes.

Natural-process Arara from Serra dos Ciganos community at 1200–1350m elevation.

Organic natural process microlot from Brazil grown at 900–1000 meters, refined through selective breeding.

Washed Ethiopian coffee with silky, floral structure and layered sweetness.

Colombian Pacamara from volcanic slopes showing layered fruit and broad aromatics.

Structured Pink Bourbon from high-altitude Colombian farm with careful fermentation and slow drying.

Honey processed Colombian coffee with layered fruit and structured acidity.

Cold brew featuring rotating seasonal Ethiopian coffees with natural sweetness and mellow acidity.

Reserve natural process coffee from fourth-generation family farms in mountainous Serra dos Ciganos community.

High-altitude Nariño coffee from Finca Santa Fe with distinct character and memorable structure.

Colombian decaf with rich sweetness and notes of chocolate, hazelnut, and cherry.