Juicy and satisfyingly floral, our Ethiopia Kolla Bolcha Lot #4 sparks the senses and keeps us coming back for more. This Ethiopian coffee is a bright offering from the Agaro region, with a high lemon acidity, a sweet mango body, and an unparalleled jasmine aroma. For summer, this is extremely refreshing in whatever way you brew it.

Coffee is more than just a hot drink with caffeine. If you're on this page you already have some sense of that. Coffee is a drink, yes, but it is also a process that begins with a farm and involves a global journey from a seed in a plant to becoming the drink we know and love. Every aspect of that journey matters, and by the time that you're brewing coffee at home, you're participating in the final stage of the long process of getting everything that a specific coffee has to offer. This class will give you insight into all of the stages of this process that precede you as well as give you practical instruction in tasting and brewing (pour over) coffee at home. This class will be held on Saturday August 20 at 10:00am at La Barba's roasting space - 1155 South Richards St., Salt Lake City, UT 84101 (1 block North of Smith's Ballpark). The class will be limited to 10 participants.

We really love this coffee for how clean the profile is. It's everything we want from a Central American "mild." The flavor profile is subtle, with the tropical fruit and red apple being predominant, but he cup is so clean that nothing gets in the way of enjoying those notes.

The Wamuguma is a rich coffee that has body and depth alongside complex notes of juicy watermelon and apple cider acidity. We recommend trying it on different brew methods if you can, as we found the richness was accentuated on a V60 pour over while the acidity produced a very bright espresso shot. There is a lot to explore and enjoy with this great Kenyan coffee.

We've been waiting for fresh Ethiopian coffee to arrive in North America for what feels like ages, and this is our first one to come in for 2022. Agaro coffees tend to have a bit more berry and darker fruit character than some of Ethiopia's other popular regions such as Guji (we've got Guji's coming soon too!), and this coffee walks the style line perfectly - it's very sweet and has some berry character but also has a creamy meyer lemon note as well. We're loving this coffee as espresso, batch brew, and pour over.

Before we discovered Sugarcane Process decaf, we had a hard time being excited about decaf. Now we love it as much as all our other coffees.

This is our second ever coffee from Congo, and we couldn't be more pleased. We've been enjoying it as a bright espresso as well as a filter coffee. As a filter coffee it's got a tangy acidity, think green tea with a some honey that has contributed both sweetness and a bit of body. The balance of strong sweetness and acidity in this coffee comes in notes of juicy peach (sweetness) and kiwi (acidity).

This coffee from Narino has rich body and texture alongside a sweet and fruity flavor profile. It can stand on its own or complement a heavy breakfast.