This is a lovely coffee, with bright floral aromas and a citrus note but loads of tropical fruit sweetness and body. Its bright, complex, and very drinkable. It's our first time to offer a coffee that is 100% sidra variety and we'll be on the lookout for more sidra as well as other coffees from Guillermo Lomas.

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.

dy This is a great example of what careful processing can bring out in a coffee, with black honey process have created clear and intense chocolate covered blueberry flavors, with subtle kiwi undertones. These flavors exist with a slight wine note but not anything too fermented, as is often the case with such a fruity coffee.

This is one of the sweetest coffees we've ever tasted. There is a rich, syrupy body carrying reminiscent of honey and caramel with fruit notes of pear and subtle strawberry sweetness. A pistachio brightness is present as an undertone to the sweetness.

This single farm, single varietal is an excellent example of the desirable acidity that can come through in carefully grown and processed coffees. Its a fruit/malic acidity that reminds us of honeydew and blackberries, sweet and delicate yet crisp. 

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.