Single Origin

Origin: Sao Paolo, Brazil Altitude: 900-1000 masl varietal: Bourbon, Mundo Novo, Catuai process: Natural Flavor notes: Roasted Almonds, milk chocolate, vanilla  Suggested for filter and espresso: 1:15-16 Coffee to Water Ratio for filter...

Origin: Popayan, Cauca, Colombia Altitude: 1700-2000 masl varietal: Castillo, Variedad Colombia process: EA Sugar Cane Decaf Flavor notes: Cocoa, Cookie Butter, Pecan   Suggested for Pour over, Immersion, Espresso: 1:15-16 Coffee to Water Ratio...

Origin: 50% Brazil Mogiana Natural 50% Colombia San Vicente Washed   Flavor notes: orange, red fruits, dried fruits, milk chocolate Our house blend. Great for black and milk drinks.  

Origin: Pitalito,Huila, Colombia Altitude: 1650 masl varietal: Caturra process: IPA Natural Flavor notes: passionfruit, raspberry, hops, sparkling acidity   Suggested for Iced Pour over and Immersion: 1:15 Caturra IPA ProcessAll cherries harvested are measured...

Origin: Guji, Ethiopia Altitude: 2000-2300 masl varietal: Heirloom process: Washed Flavor notes: jasmine, pear, orange peel, bergamot, panela Suggested for Pour over: Coffee to Water Ratio: 1:15  Grind Size: Medium Coarse Total Brew time: 2:15 (3 pours) 

Origin: Yirgacheffe, Ethiopia Altitude: 1900-2100 masl varietal: Mixed Heirloom Varieties process: Natural Flavor notes: Red Grapes, Apple, Plum, Honey   Suggested for Pour over: Coffee to Water Ratio: 1:15  Grind Size: Medium Coarse Total Brew time: 2:15...

Origin: Othaya, Nyeri, Kenya Altitude: 1850 masl varietal: SL28/SL34 process: Natural Flavor notes: mango, raspberry, grape juice, lemon, caramel, floral Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio Rare and sweet...

Origin: San Ramon, Matagalpa, Nicaragua Farm: Finca Mierisch Altitude: 800-1000 masl varietal: Javanica process: Washed Flavor notes: Starfruit, Pine, and Roasted Chestnuts, with prominent dried fruit reminiscent of tamarind candy   Suggested for Pour over...

Origin: Cundinamarca, Colombia Altitude: 1700 masl varietal: Caturra process: Bio Innovation Washed Flavor notes: green apple, grapefruit, sugarcane, bubble gum, lime peel Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio Through...

Origin: Yirgacheffe, Ethiopia Altitude: 1900-2100 masl varietal: Heirloom process: Washed Flavor notes: oolong, lemon, orange, molasses Suggested for Pour over: Coffee to Water Ratio: 1:15  Grind Size: Medium Coarse Total Brew time: 2:15 (3 pours) 

Origin: Armenia, Quindio, Colombia Altitude: 1450-1500 masl varietal: Castillo process: Honey + Wine Yeast / Peach Flavor notes: yellow peach, jasmine, red florals, lime, osmanthus   Suggested for Pour over and Immersion: 1:15 Coffee...

Origin: Acevedo, Huila, Colombia Altitude: 1500-1600 masl varietal: Pink Bourbon process: Honey + Wine Yeast / Orange Flavor notes: ripe orange, nectarine, brown sugar, green tea, orange peel   Suggested for Pour over and Immersion:...

Origin: Armenia, Quindio, Colombia Altitude: 1450-1500 masl varietal: Castillo process: Honey + Wine Yeast / Lulo Flavor notes: jasmine, apricot, passionfruit, strawberry, orange zest   Suggested for Pour over and Immersion: 1:15 Coffee to Water...

Origin: Pangantucan, Bukidnon, Philippines Altitude: 1200-1800 masl varietal: Typica Sweet process: Washed Flavor notes: bergamot, citrus, jasmine, caramel, lemon peel Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio