Sourced from the low-lying farms of Malaysia, this rare Liberica variety is naturally processed to highlight its unique flavor. This coffee offers a truly exceptional fruity and sweet profile that is both distinct and memorable.

From the innovative mind of producer Diego Bermudez, this Castillo variety undergoes a Double Anaerobic Thermal Shock process. The result is an incredibly vibrant and clean cup with distinct fruity, floral, and sweet notes.

Cultivated by Jairo Arcila in Quindío, Colombia, this Pink Bourbon is processed with an innovative anaerobic washed method. This technique results in a beautifully clean and bright cup that is fruity, floral, and sweet.

A truly unique coffee, this Sidama Heirloom has been rested in a strawberry brandy barrel. The barrel-aged process creates a complex and aromatic cup with a profoundly funky and complex flavor.

From Nelson Urrego's high-altitude farm in Antioquia, Colombia, this unique Caturra Chiroso variety is processed with a classic washed method. The result is a vibrant cup with pronounced fruity and floral notes.

This exquisite Geisha comes from the high altitudes of Panama's renowned Boquete region. Its washed process highlights the coffee's delicate, clean character with notes that are fruity and floral.

Sourced from the legendary Yirgacheffe region, this rare Kurume variety is cultivated by Faysel Yonis. The honey process brings out a distinctive fruity and floral flavor that is clean and sweet.

From the renowned Granja Paraiso '92, this Pink Bourbon is cultivated and processed by Wilton Benitez in Colombia. The double anaerobic process results in a complex cup with a beautiful fruity, floral, and sweet character.

Sourced from the famed Gesha Estates in Panama, this Geisha is naturally processed to fully showcase its remarkable character. The result is a profoundly funky and complex cup with an elegant and distinct flavor profile.

From Hector Esteban Sánchez's farm in Costa Rica, this Catajo variety undergoes the unique Barrel Modulation Raisin Honey process. This innovative method creates a truly funky and complex cup with layers of intricate and surprising flavor.

Cultivated by Jhoan Vergara in Acevedo, Colombia, this coffee is an excellent example of the innovative anaerobic washed process. This experimental method brings out a profoundly complex, fruity and sweet flavor with a vibrant and luminous finish.

Grown by Nestor Lasso in the highlands of Huila, Colombia, this exquisite Geisha is handled with a semi-washed process. This careful approach results in a beautifully clean, fruity and sweet cup with a remarkable brightness.

Inspired by the bold spirit of a skateboarder, our Radical Blend is a fusion of Vietnam Arabica and Java Robusta. This espresso blend offers a full-bodied cup with notes of molten lava cake, dulce de leche, and toasted nuts.

From the high-altitude farms of Santa Ana, this El Salvador coffee is a classic washed-process blend of Bourbon, Catuai, and Caturra. It delivers a balanced cup with a distinctly sweet and spicy character.

Sourced from the coveted Guji Zone, this Heirloom variety is naturally processed by small farmholders in Ethiopia. This method creates a vibrant and aromatic cup with distinctfruity and floralnotes that honor its legendary origin.

From the third-generation family farm of Fazenda 7 Cachoeiras, this Rainforest Alliance certified coffee is a beautiful example of Brazilian quality. The natural process highlights a creamy sweetness, with notes of milk chocolate, pistachio, and a hint of raspberry.

From the renowned Café Granja La Esperanza in Colombia, this rare Yellow Bourbon is processed with a unique hybrid washed method. The result is a beautifully clean cup with a distinct fruity, sweet, and bright flavor profile.

Grown on the farms of Wilton Benitez in Piendamó, Colombia, this coffee is an excellent example of the innovative Double Anaerobic Washed process. It offers a distinctively clean and vibrant cup with a complex,fruity and sweet flavor.

From the high-altitude region of Huila, Colombia, this coffee is a rare Pink Bourbon processed with an innovative anaerobic natural method. The result is a clean, vibrant cup with a complex,fruity and sweet flavor.

Named as our first signature blend, Balayong is a harmonious fusion of beans from Ethiopia, Peru, and the Philippines. This medium-dark roast delivers a rich cup with notes of tsokolate de batirol, buttery pili nuts, and a hint of santol.

Grown in the highlands of Malawi, this washed-process Geisha is a truly special coffee. The result is a delicate and complex cup with an inviting aroma of lavender and bright notes of apricot and orange peel.

A washed-process coffee from the Barahona region of the Dominican Republic, grown at 1400 MASL. This high-altitude coffee has a rich, creamy character with balanced notes of cashew, caramel cream, and a hint of peach.

From small farmholders in the Jarabacoa region, this washed-process coffee is grown at a high elevation of 1400 MASL. It delivers a balanced cup with a bright, sweet character and notes of tangerine, molasses, and cherry.

Named "Kaneza," meaning "beautiful," this washed-process coffee comes from the high-altitude regions of Burundi. The ideal climate and volcanic soil create a complex cup with a refreshingly bright taste and notes of praline, nougat, and a hint of pomelo.

Grown on the volcanic slopes of Mt. Apo by Sergio and Lendilou Loon, this award-winning coffee is naturally processed. Its distinct sweet, fruity character is perfectly reflected in notes of berries and tropical fruits.

From the birthplace of coffee, our Ethiopia Sidamo beans are grown by smallholders using time-honored traditions. The washed process creates a clean, bright cup with delicate notes of citrus and berries and a distinct floral aroma.

Naturally processed under the sun in the rolling hills of Sul de Minas, this classic Brazil Santos highlights Brazil's deep coffee traditions. The result is a smooth, balanced cup with a gentle acidity and comforting notes of chocolate, hazelnut, and a hint of truffles.

A classic from the high-altitude hills of Medellín, this Colombia Supremo honors the region's coffee heritage. Hand-picked and processed to perfection, it delivers a smooth, balanced cup with inviting notes of cocoa, brown sugar, and pecan.

This high-quality Arabica comes from Zita and Camilo Degay's farm in Tabuk, Kalinga. Their meticulous washed process produces a clean cup known for its unique aroma and notes of chocolate, caramel, and almond.