COLD BREW COFFEE
Place a pre-measured bag inside a pitcher, add 5 cups of water and place in a fridge overnight. Awake to find delicious coffee ready to savor.
Junin, Peru
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.
1 x 40oz | $3
3 x 40oz | $8
Junin, Peru
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.
1 x 40oz | $3
3 x 40oz | $8
Nensebo, Ethiopia
Nensebo is a coffee-growing region located in Sidamo, a well-established and renowned coffee-producing part of Ethiopia. Elevate your coffee experience with an enchanting medley of cranberry, raspberry, white peaches, sugar cane and tamarind flavors.
1 x 40oz | $4
3 x 40oz | $10
Limu, Ethiopia
Nestled in the lush landscapes of the Limu region, this coffee is a testament to the rich terroir and meticulous craftsmanship that define Ethiopian coffee culture: layers of fruit and floral notes, including citrus, hibiscus, passion fruit, and ripe raspberry.
1 x 40oz | $4
3 x 40oz | $10
Tarrazu, Costa Rica
Fruit forward anaerobic coffee, enticingly complex and low in acidity with hints of juicy mango, passion fruit and tamarind.
1 x 40oz | $4
3 x 40oz | $10
Junin, Peru
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.
1 x 40oz | $3
3 x 40oz | $8
