Coffee, Sourced

This curated set features 12 delicious coffees packaged in a beautifully designed box for the ultimate holiday tasting adventure.

This richly fruit-toned Typica Mejorado coffee from Hacienda La Papaya features notes of blackberry jam, dark chocolate, and pomegranate.

This single origin coffee from the Mubuku River region is processed using an anaerobic natural method by smallholder farmers.

This dry process coffee from Uganda features wine and cola notes with a very sweet and chonky body.

This approachable and exciting coffee from Western Uganda offers complex flavors that will entice coffee aficionados.

This creamy natural coffee from the Rwenzoris of Uganda features delicious notes of strawberries, passion fruit and milk chocolate.

A sweet and complex naturally-processed coffee sourced from the Nyabirongo community in the Rwenzori Mountains by Agri Evolve.

This winey, fruity, and funky anaerobic coffee from Sipi Falls serves as a great introduction to the world of anaerobic processing.

This clean and comforting regional blend from Peru offers balanced notes of apple, almond, and brown sugar.

This wet-hulled Sumatra coffee offers a clean, balanced cup with notes of cacao, cedar, bell pepper, and floral lavender.

This coffee features notes of vanilla and fudge with praline sweetness, offering a creamy and full-bodied experience.

This classic Nariño coffee features dried fruit notes that complement a sweet caramel and chocolate base.

This anaerobic honey processed coffee from the Asprocaes farmers association features a sweet syrupy body with deep plum and red grape tones.

This experimental coffee from the ASPROCAES association features extended fermentation to produce intense stone fruit qualities and crisp green apple brightness.

Este café de proceso natural secado en camas africanas es elegante y limpio con notas a frambuesa y nectarina.

This dense and creamy espresso features notes of cherry jam, chocolate, caramelized macadamia nuts, peanut, and cinnamon.

A juicy and easy-drinking coffee with aromas of cocoa, cherry, and stone fruit, featuring notes of honey, cherry, apricot, and toblerone.

This washed lot from Espirito Santo is deeply sweet, bright, and juicy with notes of lime, berry, pineapple, and spiced molasses.

This sweet and complex coffee from Valentin Machacca features notes of candied pecan, cooked berries, citrus peel, blackberry crumble, and cocoa.

This sweet and approachable coffee from northern Peru offers balanced notes of toffee, vanilla, and dried fruit.

This coffee from the Andean highlands of Peru features notes of sweet golden raisin and creamy nougat.

This anaerobic lot is inspired by sustainability and connection to the land, featuring notes of sweet summer strawberries and fresh fruit yogurt.

This is the final seasonal coffee offering from the Velo de Novia growing group located in Cajamarca, Peru.

Organic cocoa meets smooth and slow brewed cold brew for a perfectly decadent and balanced mocha experience.

Este café de la cooperativa Flor de Mayo destaca por su carácter a vino blanco con notas a toffee y macadamia.

A 5.5% coffee porter created in collaboration with the independent brewery Verdant.

El Cedro y El Bombo is a family-run farm in southern Huila dedicated to sustainable agriculture and exceptional specialty coffee quality.

Vice Black is a blend of one coffee roasted two ways to showcase fruity berry notes alongside rich deep chocolates.

This regional blend from Da Lat is a super smooth, clean, and clear cup with a subtle pop of acidity.

Dieser lebendige und komplexe Wush Wush von der Villa Betulia Farm überzeugt mit fruchtigen Aromen von Wassermelone, Ananas und Lemon Curd.

Finca Villa Loyola utilizes sustainable organic practices and a new wet mill to ensure consistency in their coffee processing.

This super sweet bourbon lot is grown by producer Vilma Chambi in the Alto Inambari district of Puno, Peru.

This H1 varietal from the Volcan Azul estate features modern warm anaerobic fermentation for tropical fruit and sparkling sweetness.

This warm anaerobic lot from Volcan Azul features the H3 varietal, offering a deliciously funky profile with blueberry and fig sweetness.

Sergio ferments this natural red Catuaí for six days in water.

This balanced and complex Yemeni coffee from the Haraz region features notes of dried raspberry, spiced date, nutmeg, and clove.

This vibrant, zesty AA grade coffee from the Wahundura Factory offers a complex and expressive profile perfect for espresso brewing.

This dry processed lot from Agaro offers candy-like watermelon sweetness with layers of strawberry, stone fruit, and a mouth-watering lime-like acidity.

This silky-sweet coffee from three remarkable women producers features notes of marshmallow, golden raspberry, and pecan.

This clean and expressive West Java coffee features floral and juicy notes with a bright citrus snap and chocolate finish.

This limited release blend features Villa Sarchi and Villalobos cultivars, offering lush body, lingering sweetness, and notes of dark stone fruit.