Coffee, Sourced

Colombian Caturra with floral notes and excellent balance in honey-forward profile.

Natural-processed Red Bourbon from Giko Hill farmers via Muzo washing station.

Anaerobic Bourbon from Shyira with wild florals and jammy fruit.

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

Colombian Papayo varietal from Campo Hermoso with complex, expressive cup profile.

Washed bourbon from Burundi's Kayanza province, carefully processed at Incuti washing station.

Washed Gesha from Bolivia's highest farm with floral, fruity, and sweet notes.

Peruvian Geisha from Alto Ihuamaca chosen for Cup of Excellence auction.

Colombian Pink Bourbon from Finca El Diviso with semiwashed process and cherry, orange, maple notes.

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

High-elevation Guatemalan coffee with cherry and apple notes and creamy body.

Naturally sundried Ugandan arabica with Concord grape, chocolate, and juicy body.

Uganda single-origin blend from Mount Elgon with citrus, ginger, and molasses notes.

First-year offering from Luis and Mildred Montoya at La Arboleda in Urrao.

SL9 variety from Peru's Amaybamba region with mango, jasmine, and lychee notes.

Second harvest from William Ortiz featuring a complex tropical profile with melon and lime.

High-elevation Sidama coffee from Bombe with watermelon, floral, and raspberry notes.

High-elevation Ethiopian from Chorso Bule site with peach, melon, and jasmine notes.

Final season harvest from Wilson Alba featuring Pink Bourbon with berry and citrus notes.

Exceptional single-producer Ethiopian lot from high-altitude Gedeb with meticulous processing.

Special microlot from Ivan dos Santos with elegant fruit and complex sweetness.

Red Honey processed Geisha from Volcan Azul with juicy red fruit notes.

Washed Pacamara from El Salvador with apricot, dried berries, and clove notes.

Washed Pacamara from El Salvador with dried fruits, plum, and caramel notes.

Bourbon from volcanic soils with soft acidity and rounded sweetness.

Natural process Ethiopian coffee from Bekele Yutute with expressive aromatics and fruit notes.

Balanced Colombian washed coffee with apple acidity and chocolate sweetness.

Natural Ethiopian coffee from Sidama with soft fruit and balanced structure.

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

High-elevation Colombian regional lot with crisp, smooth, balanced cup clarity.

Washed Ethiopian with tea-forward profile, citrus brightness and gentle florality.

High-elevation washed Ethiopian coffee with creamy texture and vivid acidity.

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

Washed Kenya coffee with clear fruit, sweetness, and structured body.

Natural lot with whole cherry fermentation and slow drying from Nariño, Colombia.

Washed SL28 from Honduras with bright acidity and structured profile.

Peruvian Geisha from Cajamarca with selective harvesting and controlled fermentation processing.

Colombia Cerro Azul Honey Geisha espresso with citrus, floral, and melon notes.

Colombian Geisha honey processed single origin from Cerro Azul farm with citrus and floral notes.

Ethiopian Guji natural anaerobic processed coffee with cantaloupe, agave, and kiwi notes.

Single origin Ecuador washed Typica from Palanda with citrus and nutty notes.

Mexican blend from multiple regions with candied pecan, creamy, and red apple notes.

Colombian washed Geisha with sequential fermentation presenting clean acidity and floral notes.

Grade 1 Harrar from Ethiopia's eastern highlands with traditional natural processing and distinctive wild flavors.

Peruvian Geisha from high-elevation Cajamarca with selective harvesting and controlled fermentation.

Kenya Gathaithi AA washed espresso with clean, vibrant clarity from Nyeri County smallholders.

Ethiopia Yaye Premium Washed Filter sourced from 20 producers in Arbegona.

Third-generation Brazilian farm coffee with yeast fermentation and complex sweetness.