Single Origins

This white honey geisha excels in fruit and floral notes on top of a slightly creamy body, while still balancing sweetness, acidity, and body. The flavor has pronounced coriander and passion fruit notes. These notes evoke some Fruit Loop nostalgia but remain delicate and layered, even white tea like.

This directly sourced Castillo has delicate peach sweetness with intense and complex floral character. Its a coffee that balances sweet flavors and delicate notes beautifully - the result of Diego Bermudez's meticulous farming and a scientific approach to coffee processing. 

This honey processed coffee from Banko Taratu has notes of green tea without green tea's typical dryness. Instead alongside the green tea character is an intense honey sweetness and subtle tropical fruit notes.

From Jose Enamorado's very small production, come a washed geisha with vibrant orange'esqe juiciness, subtle notes of vanilla and a creamy body.

Another fresh crop from Finca La Colmenita. They consistently produce a coffee that's rich without sacrificing balance or clean cup character. The richness comes as a chocolate note which is complimented by honey sweetness and delicate plum notes.

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. 

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.