Jinotega, Nicaragua

A water-processed Decaf whose taste rivals non-treated coffees. The cup is bursting with flavor, connoting Lush notes of bright fruit, pecan, caramel sweetness, and chocolate cherry as it cools. 2oz pouch.

Tarrazu, Costa Rica

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. 2oz pouch.

Central Valley, Costa Rica

Yellow honey coffee is made using exceedingly ripe (purple in color) cherries, which are de-pulped and dried on African beds. This results in a balanced, clean, and superb cup of coffee that delights with hints of lychee, papaya and black currants. 2oz pouch.

Tarrazu, Costa Rica

This complex and well-balanced cocktail of black grapes, dark chocolate, and dried prunes hails from Don Mayo micro mill, among the oldest in Tarrazu region of Costa Rica, owned by Hector Bonilla and family. 2oz pouch.

Central Valley, Costa Rica

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. 2oz pouch.

Monobamba, Peru

Monobamba is a mountainous region where the Amazon jungle meets the Andes. Its altitude and climate are ideal for cultivating great coffee. This coffee is clean, bright, vibrant, and complex, with notes of tangerine, concord grapes and currants. 2oz pouch.

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. 2oz pouch.

Antioquia, Colombia

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. 2oz pouch.

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. 2oz pouch.

Peru

Fans of dark roast coffee, rejoice. This Peruvian blend brims with bittersweet notes of chocolate and caramel, toasted walnut, and rich molasses. 2oz pouch.

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. 2oz pouch.

Tarrazu, Costa Rica

Fruit forward anaerobic coffee, enticingly complex and low in acidity with hints of juicy mango, passion fruit and tamarind. 2oz pouch.

Peru & Costa Rica

Our Espresso Roast is your go-to for cappuccinos, lattes, or savoring solo. Crafted from prized Peruvian and Costa Rican beans, it offers a harmonious balance of sweetness, complexity, and a bright, smooth finish with mild fruit notes. 2oz pouch.

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. 2oz pouch.