Coffee, Sourced

Complex Costa Rican natural process coffee with blackberry, lemongrass, and cocoa notes.

Creamy natural coffee from Turrialba volcano slopes, carbon neutral certified farm.

Honey-processed Catuaí from Costa Rica with vibrant sweetness and fruit notes.

Costa Rican white honey-processed Cataui from Carrizal Arriba farm in Tarrazu.

Costa Rica Tarrazú single origin emphasizing delicacy and polish via Red Honey processing.

Costa Rican anaerobic natural Caturra with smooth chocolate, orange acidity, and floral notes.

Natural process Costa Rican coffee with dark chocolate and sour cherry notes.

Tarrazú Red Catuai with white honey process delivering fruit and dessert notes.

Dark roasted Costa Rican Caturra with hazelnut and black cherry notes.

Fruit-forward Costa Rican honey process with strawberry and lemon brightness.

Yellow honey process Catuai with balanced body, sweetness, and soft acidity.

Approachable SL-28 with toffee sweetness, cooked fruit, and balanced acidity from Costa Rica's West Valley.

Limited lot Geisha from Finca Sumava with notes of mango, pear, kiwi and white chocolate.

Vibrant natural process Costa Rican coffee with syrupy body and fruit-forward complexity.

Washed Chiroso with forest fruits gelato, black tea, and florals.

Yeast inoculated natural Caturra from Colombia with chocolate, cherry, and vanilla notes.

Juicy, fruity Ethiopian natural process espresso with creamy body.

Sweet natural Java coffee with vanilla, cherries, and brown sugar notes.

Full-bodied dark roast Vietnamese 100% arabica with natural sweetness and smooth character.

Etiopian natural-processed coffee with prune, chocolate, and floral notes from Sidama.

Award-winning espresso blend of Guatemala La Senda and Ethiopia Yirgacheffe with fruit-forward character.

Blend with deep chocolate aromatics, creamy texture, and sweet dark chocolate notes.

Smooth blend of Brazil, Colombia, and Ethiopia with chocolate and creamy texture.

Bundle of three dark roast coffees with chocolate and smoky flavor profiles.

Consistent dark roast from Brazil, ideal for fully automatic machines and filter brewing.

Natural Anaerobic Brazilian coffee from Sul de Minas with a flavourful, easy-going profile.

Balanced, heavy-bodied naturally-processed Brazilian coffee with dark chocolate and walnut notes.

Full-bodied and creamy espresso with chocolate, hazelnut and dried fruit notes.

Full-bodied and creamy espresso with chocolate, hazelnut and dried fruit notes.

Creamy, full-bodied espresso with chocolatey finish and comforting caramel notes.

Natural processed Brazilian coffee from Daterra with full-bodied sweetness and fruit notes.

Natural process Brazilian coffee with full body, sweetness, and fruit-forward notes.

Full bodied and round with dried fruit and chocolate notes.

Full bodied and round Brazilian coffee with dried fruit and chocolate notes.

Full bodied and round Brazilian coffee with dried fruit and chocolate notes.

Natural processed Geisha from Panama with complex fruitiness and honeyed sweetness.

Award-winning Panama Geisha with floral, nuanced and refined characteristics.

Decaffeinated Colombian single origin with mandarin, berry and chocolate notes.

Decaffeinated Colombian coffee from Huila processed with Ethyl Acetate method.

Sweet, well-rounded decaf from Colombian small farmers with churro and caramel flavors.

Natural decaf from Brazil's Minas Gerais with nougat, plum, and pecan notes.

Mexico Esmeralda EA Decaf with brown sugar, cherry, and smooth character.

Decaffeinated Brazilian coffee available in 10lb bulk barrel for B2B customers.

Clean decaf blend from Cadefihuila Cooperative with chocolate, almond, and caramel notes.

Decaffeinated regional blend from Cadefihuila Cooperative with brown sugar and almond notes.

Brazilian decaf with maple syrup, green grape, and dark chocolate notes.

Decaffeinated Brazilian coffee with maple syrup, green grape, and dark chocolate notes.