Bright but rich, this washed coffee from Hambela has effervescent lemon and lime notes that sit on top of dense flavors of raspberry and peach. A classic washed Guji with notable complexity and great body.

This carefully washed geisha has green grape and apricot flavors with a marshmallow-like sweetness. As it cools the sweetness becomes more pronounced and the fruit notes provide acidity to complement the sweetness and maintain the complexity of this coffee.

We love experimental processing, but this washed pink bourbon is a reminder of the significance of farming and terroir. Clean, balanced, and delicate, this coffee has bright floral aromas and earl grey notes of bergamot and fruity coriander. As it cools these notes mellow a bit and the cup gets sweeter and sweeter with a creamy, sugary sweetness. 

This coffee has a lot going on, with tropical acidity and flavors (grapefruit and pineapple), delicate florals, and full body. It has an ever-so-slight funkiness from fermentation yet remains a remarkably clean and delightful cup.

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. 

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.

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.

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.