Coffee, Sourced

This final Burundi release of the year offers a unique profile featuring notes of dried berries, spice, and orange marmalade.

This selection from Bumba Hill, processed at the Ninga washing station, features notes of poached pear, baking spice, and Earl Grey tea.

This fourth harvest pass from Octavio Rueda at El Mirador features notes of blueberry, rose hips, and pink lemonade.

This intense and dynamic coffee is the final harvest pass of the season from producer Octavio Rueda.

This regenerative and organic selection from Pepe and his family offers a sweet profile of fresh strawberries, hibiscus, and dulce de leche.

This Sidra variety coffee from Finca Soledad reflects the regenerative and fully organic practices of Pepe and his family.

Pepe and Jose assembled this special lot from the best selections produced at Putushio this year.

This is the first lot of the main Chiroso harvest from Urrao this season.

This lot features high-elevation coffee from Uraga, offering notes of ripe stone fruit, lively acidity, and rose hips.

This is our first year working with Reynaldo Luque’s coffee from the mysterious and captivating Amaybamba region.

This special lot from the Santa Teresa region of Peru features notes of white florals, tea, and ripe stone fruit.

This Kenyan coffee from Nyeri features notes of rose hips, pomegranate, and candied grapefruit.

This coffee from the Ruvumu washing station features notes of blood orange, baking spice, and purple fruit.

This coffee from the Inkawasi Valley features a structured profile with tropical notes, subtle florality, and very high sweetness.

This special Gesha coffee from producer Samuel Aragon in the Santa Teresa region features notes of coffee blossom, mango, and peach.

Servio Botina produces some of our favorite coffees in all of southern Huila.

This coffee from Sike Bokasso in Guji features notes of watermelon, peach, and lemongrass.

This exceptional coffee from the Siti sub-kebele of Worka Chelbesa features notes of watermelon, peach rings, white florals, and citrus.

This standout lot from producer Susan Meneses in Huila features notes of hibiscus, blueberry, and finger lime.

This special hybrid washed lot from Tamiru Tadesse in Bensa features notes of tropical fruit, candied peach, rose, and berries.

This coffee from the Umoco washing station near Lake Kivu features notes of dark fruit leather, black tea, and baking spice.

This exceptional coffee from producer Vicente Regalado in Loja, Ecuador, features notes of preserved lemon, orange blossom, and fresh herbs.

This first harvest of the season from Victor Dota is an excellent representation of Mejorado from Ecuador.

This stunning coffee from Wilbert Almanza features notes of tropical fruit and lavender with incredible sweetness.

This Aji separation from producer William Ortiz features notes of rose, açaí, and ripe raspberry.

This Chiroso variety from William Ortiz offers a stone fruit–forward profile featuring notes of peach, lemon zest, and wildflower honey.

This final harvest pass of William Ortiz's Chiroso offers a complex tropical profile with notes of melon and lime.

This Pink Bourbon separation from producer William Ortiz features notes of pink lemonade, strawberry preserve, and soft florals.

This second harvest pass from Wilson Alba features Pink Bourbon with notes of berry compote, lemon zest, and hibiscus.

This coffee from the Uraga region of Ethiopia features notes of peach candy, lemon zest, and florality.

This exceptional Gesha selection from Yessica Parra features notes of white florals, ripe apricot, lemon verbena, and white sugar.

This 20th Anniversary bundle features two limited edition single origin coffees, including a Honduran espresso and a Colombian filter coffee.

This outstanding washed Caturra lot from Carlos features notes of peach candy, yellow stone fruits, florals, and berries.

Dieses außergewöhnliche Geisha-Lot von der Farm 4Llamas besticht durch komplexe florale Noten, die Süße von Pfirsichen und eine leichte Mandarinensäure.

This 100% robusta coffee is a dark roast designed to amplify the natural boldness of the bean.

This blend of robusta and arabica coffee beans reflects the dynamic energy of Saigon, Vietnam.

This medium roast coffee features Vietnamese robusta beans for a full-body experience with high caffeine content.

Dieser Espresso bietet eine ausgewogene, vanillige Süße mit Noten von weißer Traube sowie einen leichten Körper mit würzigen, herbalen Anklängen.

Das familiengeführte Muxbal Estate produziert auf vulkanischen Böden an der Grenze zu Guatemala Kaffees mit außergewöhnlicher Komplexität.

Dieser venezolanische Kaffee vereint luxuriöse Schokoladenwärme mit heller Karamellsüße und einem kristallklaren Finish.

This full-bodied and silky Guatemalan coffee offers complex aromas, natural sweetness, and a fine acidity.

Dieser Kaffee aus den UNESCO-geschützten Bergen von Apaneca-Ilamatepec bietet weinähnliche Komplexität, sirupartige Süße und eine kraftvolle Intensität.

Dieser Dry Natural Kaffee aus Myanmar besticht durch eine harmonische Mischung aus tropisch-fruchtigen Noten und einem samtigen Abgang.

Dieser spritzige und erfrischende Dry Natural Kaffee aus Myanmar bietet eine harmonische Mischung aus fruchtigen Aromen und einem nussigen Abgang.

This book gathers 185 archival photographs tracing how the coffee ritual has shaped life and relationships over the past century.

This smooth light roast coffee from the AAK Cooperative features notes of nougat, black cherry, and cedar.

This complex Rwandan coffee features aromas of blackberry, Swiss chocolate, and orange with notes of cream soda, apple, and caramel.

This coffee from first-generation grower Abel Salinas features complex notes of sweet nectarine, bright blood orange, and tropical fruit.