Emma Chantre's coffee has a spice note (clove) that is so exciting. There's just a bit of a punch to the spice note along side a sticky, honey sweetness.

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 the Barichu Cooperative Society is a very clean cup with berry flavor and a pleasant woodsy/earthy character that is followed by subtle spice characteristic. It has classic Kenyan acidity and slight tartness. Over the years, we've found that Kenyan coffees develop increasing complexity and depth as they "age" several days to a few weeks past the roast date, and so far we're finding that to be true with this Karindundu. Drink it fresh but feel free to rest it a little longer and notice how it evolves.

This Peru is rich but also clean tasting. It has a chocolate character that gives way to a full bodied winey character. We've seen this coffee's flavor and balance develop nicely several days after roasting in a way that is a bit more pronounced that other coffees, so pay attention to how it evolves as you brew it across several days.

This coffee has an intense syruppy sweetness balanced by a clean and crisp acidity. Both are equally present and strong, making one of the most perfectly balanced coffees we can remember trying. Grapefruit flavors are present when it's hot and remain throughout as the cup cools. A small cup of this harvest reminds us why we're excited to get coffee from Isaias Fernandez every year.

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.