Coffee, Sourced

Brazilian natural coffee fermented with yeast and sugars for enhanced complexity.

Decaffeinated Brazilian coffee with cherry, butterscotch, and cola notes.

Family-run Brazilian natural process Catuai from Mantiqueira de Minas region.

Cup of Excellence-winning Brazilian single-estate natural process coffee.

Full-bodied Brazilian coffee from high-altitude Carmo de Minas with balanced acidity.

Smooth, sweet Brazil natural process with milk chocolate, caramel, and dried fruit notes.

Brazilian pulp-natural coffee with creamy body, jammy sweetness, and nutty profile.

Brazilian single origin from Serra de Mantiqueira cooperative with Protected Denomination of Origin status.

Brazilian decaf sample for filter or espresso preparation.

Smooth decaffeinated Brazilian blend from family farms with chocolate and floral notes.

Fruity Brazilian natural from Caparaó mountains with guava, passion fruit and blackberry notes.

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

Organic natural process microlot from Brazil grown at 900–1000 meters, refined through selective breeding.

Organic Brazilian espresso from Fazenda Ambiental Fortaleza.

Bright Brazilian coffee with zesty lime, creamy hazelnut, and buttery shortbread.

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

Brazilian espresso with bergamot tea, cinnamon, vanilla and apricot notes.

Brazilian single origin with bergamot tea, cinnamon spice, vanilla and apricot notes.

Well-balanced Brazilian natural process coffee with red fruit and chocolate notes.

Brazilian Arara through double anaerobic washed process bursts with red fruit and complexity.

A balanced Brazilian coffee with chocolate, hazelnut and citrus notes.

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

Organic Brazilian Natural Yellow Catuai with milk chocolate, orange zest, walnut.

Natural-processed Brazilian Geisha with fruit-forward sweetness and refined structure.

Reserve natural process coffee from fourth-generation family farms in mountainous Serra dos Ciganos community.

Natural-process Arara from Serra dos Ciganos community at 1200–1350m elevation.

Brazil Sul De Minas with soft fruit, nutty and chocolaty flavors.

Brazilian Bahia coffee with pronounced fruit sweetness shaped by in-transit fermentation.

Light roast Brazilian single origin with honey and panela notes.

Smooth, full-bodied Brazilian Mundo Novo with lychee, honeydew, and nougat notes.

Medium-roasted Colombian coffee with fruity, floral notes and chocolate sweetness from Huila women farmers.

Natural-process Red Bourbon from Kayanza with silky body and berry-forward flavors.

Uganda co-fermented natural with orange, SL28/SL34 from Mt Elgon Sipi Falls.

Natural processed Heirloom from Yirgacheffe with jasmine, white chocolate, and peach notes.

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

Natural Ugandan with marzipan, rose, and strawberry notes.

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

Colombian washed coffee emphasizing strength and confidence with cocoa, smoke, and sugar notes.

Ethiopian Sidama washed coffee with honeydew, chocolate, and herbaceous notes.

Burundi washed Bourbon with golden kiwi, white peach, and sauvignon blanc notes.

Fully washed Burundian coffee with cranberry, raisin, and floral notes.

Sweet and balanced washed Bourbon from Burundi's Ngozi Province.

Sweet and fruity natural process Bourbon from Burundi's Muyinga Province.

Washed Burundi coffee from Butanyerera region with baking spice and blackberry notes.