This Rwandan coffee has a delightful lemon note without the sharp acidity, almost like a sweet lemonade. It has a creamy mouthfeel and sweetness as it cools and a balanced acidity that persists throughout without overwhelming. 

When we texted with Pepe to source some of his coffees, he mentioned that his Tyoxy profile is what put him on the map in the specialty coffee world, so we had to get some. This typica mejorado is delicate yet persistent, with initial notes of clementine surrounded by jasmine flower sweetness and hibiscus tea-like tartness that dance on the palate without overshadowing each other. 

This very juicy coffee has great sweetness and acidity. The combination of all of this is reminiscent of a refreshing, sweetened hibiscus tea with kiwi fruit undertones.

Explosively juicy-sweet and fruity, this is a coffee that's easy to drink fast but is certainly worth savoring. It's a candy sweetness that comes through first as a juicy, watermelon flavor along with a still sweet limeade acidity.

This natural Sidra has a pronounced floral character that is not fleeting or elusive but persists as you drink. It has a subtle and sweet citrus brightness akin to grapefruit zest and a juicy raspberry sweetness.

This notably sweet coffee has a rich, syrupy body reminiscent of honey and caramel with fruit notes of pear and subtle strawberry sweetness. A subtle pistachio note underlies the sweetness.

This washed pink bourbon from Franco Heulgos has a delicate chamomile character up front that is followed by clean and pleasant caramel sweetness and notes of dried fruit. 

This coffee has a classic fruit punch flavor, so juicy and sweet. As it cools, hibiscus and grapefruit notes and acidity develop to nicely accompany the sweetness, creating a complex and interesting cup. 

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.

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.