Coffee, Sourced

Complex anaerobic fermented single origin from Nicaraguan mountain farm with dark fruit notes.

Refined Ethiopian coffee with mango, vanilla, and peach acidity.

Easy-drinking, well-balanced Brazilian single origin with pistachio and cherry notes.

Two single-origin Ethiopian coffees: one washed, one natural, from smallholder farmers.

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

Full-bodied Burundi coffee with vibrant acidity and concentrated sweetness.

Rich, full-bodied Brazilian espresso with caramel, fig, and marzipan notes.

Clean, syrupy washed Geisha with ripe fruit and floral notes.

Rich cacao and anise with dried apricot brightness and nutty sweetness.

Dense, sweet Brazilian coffee with chocolate, hazelnut, and fruit notes.

Balanced and complex cup from Lucía Muñoz's high-altitude Andean farm.

Vibrant Ethiopian single origin with candied lemon and cantaloupe sweetness.

Bird Friendly certified Costa Rican coffee from Finca Amistad supporting wildlife conservation.

Washed Ethiopian coffee with crisp acidity and cantaloupe melon sweetness.

Wild and juicy Natural process cup with strawberry candy, cacao fruit and jammy lingonberry.

Earthy, intense washed Rwandan coffee with red fruits and brown sugar sweetness.

Experimental fermentation with Cashmere hops creating floral and tropical notes.

Wild tangy Ethiopian coffee with raspberry, honeydew, and floral notes.

Bright washed Parainema with green apple, key lime and honeycomb notes.

Floral Geisha with sweet peach, jasmine, and clean lemon acidity.

Rare varietal natural processed Colombian coffee with exotic floral and star anise notes.

Three Colombian coffees showcasing Sidra, Gesha, and Chiroso varietals.

Silky and vibrant F6 variety with cantaloupe, orange zest and star anise.

Bright washed Burundi with cranberry, dried fig, and spiced finish.

Washed Peru with structured floral profile and tropical fruit tones.

Washed Peruvian coffee with black cherry, apple, and chocolate ganache notes.

Antonio Medina's La Colina farm delivers sweet, balanced comfort coffee from Antigua, Guatemala.

Special Colombian Caturra lot rivaling top geisha and pink bourbon varieties.

Second lot from the town of Embu in Kenya.

Seasonal Mexican espresso with balanced sweetness from volcanic soils and washed process.

Natural process Catucaí from Campo das Vertentes with sweet, chocolatey profile and balanced body.

Colombian decaf from Risaralda with chocolate, apricot and caramel notes.

Regional blend from Huehuetenango with sweet, chocolatey profile and delicate fruit notes.

Brazilian collective coffee with intense sweetness, low acidity, and chocolatey espresso profile.

Vibrant Kenyan filter coffee from Nyeri with frutal sweetness and bright acidity.

Clean, sweet Colombian espresso from Huila with chocolate, caramel and lime notes.

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

Peruvian community lot with white grape, papaya, and creamy chocolate notes.

Balanced Burundi single origin with fruity brightness and smooth chocolate finish.

Juicy and sweet Pink Bourbon from Willyan Zambrano's La Montañita farm in Huila.

Kenyan AA with red currant, blueberry, and mandarin citrus notes, balanced and complex.

Plump and jammy single-origin Peru with exotic, fruity, sweet character.

Rwenzori natural-process coffee with strawberry, chocolate, and stone fruit notes.

Single-estate Brazilian Arara with smooth chocolate, caramel, and elegant citric notes.

Crisp, refreshing Kenyan coffee with peach pie, vanilla, and lime notes.

Balanced washed anaerobic from Rwanda with fruity, caramel notes and juicy body.

Ugandan natural anaerobic fermented coffee with dark chocolate, strawberry yogurt, and citrus notes.

Vibrant Kenyan single origin with zesty citrus and juicy sweetness from high-altitude Kirinyaga region.