Hate getting stuck with a bag of unloved beans? That will never happen here, as we offer sample sizes of all roasts. Try our whole bean samples to see which you'll like best.
Martin Tapias's
This vibrant and balanced cup with lingering notes of cantaloupe, clementine, and red grapes comes from the Campo Alegre farm, located in the Antioquia region of Colombia, the birthplace of the country's coffee industry.
Pablo Bonilla's
This complex blend of juicy clementines, tart cranberries, and ripe pomegranate hails from Don Mayo micro mill, among the oldest in Tarrazu region of Costa Rica, owned by Hector Bonilla and family.
Edinson Villa Loayza's
Heirloom variety Gesha with Caturra processed in the traditional wet (washed) fermentation method. The cup is notably bright with notes of citrus, red apples, and grapes.
Edinson Villa Loayza's
Anaerobic process involves fermenting depulped cherries devoid of oxygen in water-filled vessels. It produces fruit forward coffee, abundant in complexity and low in acidity. This lot is an atomic bomb of tropical fruit flavors.
Edinson Villa Loayza's
This is a naturally processed coffee, whereby the cherries are allowed to dry and ferment in their "natural" state. The result is a geyser of lush tropical flavors: mango, passionfruit and papaya.
Antonio Barrantes Zuniga's
This solid, well balanced cup with lingering notes of citrus, red apple, and pear comes from Cafetalera Herbazu, one of the three narrow geographical areas that in recent years have produced the best lots of high-quality Costa Rica coffee.
Can't Decide?
try all 6 samples @ 25% off
Try samples of the six coffees on this page and save 25% off their individual prices. Receive 6 bags of 2oz each for the incredible price of just $10. Limited time offer. Don't miss out!
