A monument to what coffee is and can be, this directly sourced Gesha has a distinct peach note with a pineapple acidity and delicate caramel character. All is the result of meticulous farming and a scientific approach to processsing.

This natural process coffee of heirloom varieties from the is super clean with mango and strawberry notes that sit on top of honey sweetness.

This small-batch La Barba coffee has been brewed hot and made cold in seconds utilizing Snapchill Technology. We can now present our coffees cold—without dilution, oxidation, or additives. Shelf stable, refrigerate after opening.

Another outstanding coffee from Diego Bermudez. This coffee gets better every day we drink it with more fruit and floral characteristics coming out on top of an incredibly clean and sweet body - the result of meticulous farming, a double fermentation, and thermal shock washing.

While naturally processed pink bourbons have brought the varietal into popularity, this washed pink bourbon from Adriana Gonzales shows that the varietal desirable as a washed coffee as well, with a rich balance of acidity, sweetness, and body. This coffee is perfect for the holidays - with warming cherry and orange notes.

This natural process coffee from Gedeo zone is juicy and fruit forward with lush blueberry character and a slight bubblegum notes. It remains wonderfully clean and layerd, though, with subtle florals reminiscent of honeysuckle.

This washed coffee from Sakicha village in West Guji has bright citrus flavors but also a creamy, sweet body and mouthfeel. Lemon curd and lime notes persist throughout, coming through more and more as the cup cools.

Approachable for its balance yet a complex coffee, this Ninga Hill lot moves between sweetness and acidity throughout the cup, presenting orange peel notes and raspberry flavor as you sip.

This higher scoring "AAA" lot from just 3 farms in Monte Alban has the clean character we love from the community but very complex juiciness and sweetness with delicate white grape and honeydew juiciness and sweetness that could only be represented by a note that coudn't be anything other than sweet - cane sugar.

Finca La Colmenita has made a coffee that's rich without sacrificing balance or clean cup character. The richness comes through a chocolate note that is complimented by a honey sweetness and delicate plum notes.

We enjoyed this coffee so much last year we had to get more! Once again, it offers an incredibly clean cup. The flavor profile is subtle, with red apple and dried fruit flavors along with slight nougat finish. It's also a very balanced coffee, with sweetness and acidity playing well together throughout.

When you source coffees it's usually a disappoint to come across a decaf on the cupping table. Not with Atunkaa. It's a good tasting coffee in its own right, that just happens to be decaf. It's also farm level traceable, which is uncommon among coffees in general but practically unheard of with decaf.

This is our second year of bringing in this Tolima Coffee, Las Brisas. Once again it is a rich cup. It has a full body that doesn't come at the expense of cleanness. This year's crop is juicier with a bit more fruit character yet still very balanced with a chocolate character and subtle green apple acidity. A great single origin to have with a big breakfast or to enjoy its nuances on its own.