GREAT COFFEE ANYWHERE
Just dunk them in hot water for a quick and easy third-wave coffee.
GREAT COFFEE ANYWHERE
Just place one atop a cup, pour water, and enjoy. No grinder or scale needed.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
