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Cup Profile This medium roast is bright with notes of sweet honey, peanut butter, and black cherry. This coffee has a bright acidity and a medium body. Region Tarraz Producer Beneficio San Diego. Various Smallholders Variety Caturra, Catua Altitude 1,200 - 1,750 meters ASL Processing Honey About This Coffee Beneficio San Diego is the most modern mill in Costa Rica. It was established in 1888 and has been innovating ever since. Today Beneficio San Diego specializes in coffees from Tarrazú and Tres Ríos regions. The mill takes pride in striving for ever increasing efficiency and quality standards. At the same time, it has taken a leading role in working with producers to ensure good community relations and sustainable production. The honey process started in Costa Rica and has since spread to other countries in Central America. In this process some or all of the mucilage of the coffee cherry - or coffee honey - that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural. As the average farm size of three hectares in the Tarrazú region, this unique honey coffee is produced by a community of farmers who deliver to the San Diego wet mill. These are carefully selected during the harvest, based on their farm condition and cherry ripeness. This coffee was selected for its incredibly exceptional cup profile. Given the uniqueness and complexity of the honey process, no two honey coffees are alike. This craft process starts with the strict selection of perfectly ripe cherries, once the coffee is depulped the mucilage is left on allowing the natural sugars to enhance the coffees sweetness. The coffee is then dried on African beds or patios, allowing the coffee to dry in a slow and even way.

Honey Gold | Medium Roast | Honey Process

Cup Profile This light roast coffee tastes of Strawberry, White Wine with a subtle rounded finish. Region Gersay Kebele Producer Primrose Coffee Variety Yirgacheffe Altitude 1914 meters ASL Processing Natural About This Coffee

Ethiopian Bombe | Light Roast | Natural Process

Cup Profile This light roast is perfect for fans of an incredible pour over! With notes of red wine, cherry, & pomegranate this is quickly one of the favorites at our coffee bar. Region Tolima, Colombia Producer Nasa Wesx Community Variety Caturra Altitude 1800 MASL Processing Natural About This Coffee This microlot comes from associations in the Tolima region of Colombia. It is produced by the Nasa Wesx, an indigenous community in the territories of Cauca, Aguilar, and Tolima.

Colombia | Light Roast | Natural Process

Cup Profile This dark roast is a smooth cup that carries bold notes of caramel, almonds, and dark chocolate. This roast is perfect for those who want a strong classic cup of coffee without the bitter aftertaste! This is our darkest and boldest roast so far. Region Cerrado Mineiro Producer Cire Sousa Variety Red Catuai, Yellow Bourbon Altitude 1015 MASL Processing Natural About This Coffee

Brazil | Dark Roast | Natural Process

Cup Profile This classic Colombian is such a RICH coffee especially for espresso. We taste notes of Molasses, Hazelnut, and Chocolate. Region El Nevado del Huila Producer Various Small Farms Variety Castillo, Caturra Altitude 1,750 meters ASL Processing Washed About This Coffee Prepare to ascend to great heights as we introduce you to El Nevado del Huila, a majestic communal lot sourced primarily from producers in the captivating towns of Santa Maria and Pitalito, nestled amidst the breathtaking landscapes of Northern and Southern Huila. But what makes this coffee truly remarkable goes far beyond its geographical origin – it is intricately intertwined with the towering Nevado del Huila, Colombia’s highest volcano, reaching an astounding elevation of nearly 5,500 meters or 18,000 feet! The creation of El Nevado del Huila is an art form that embraces precision and excellence. Each small lot undergoes a meticulous selection process, with individual cuppings performed multiple times before being seamlessly integrated into the main lot. Quality is paramount, and only coffees that meet strict cupping standards make the cut. The journey begins when the producer presents a sample at one of our buying stations, where the first evaluation takes place. Upon approval, the lot continues its expedition to the warehouse, where it endures yet another round of cupping. Here, samples are meticulously extracted from each sack, ensuring consistency throughout the entire lot. Finally, upon receiving final approval, the parchment coffee is packed in grain-pro, remaining untouched until the milling process begins. Truly supporting the farmers means going beyond cherry-picking their best lots. It means standing beside them and embracing the entirety of their harvest, which often varies in quality. El Nevado del Huila exemplifies our unwavering commitment to these hardworking producers, whose lots present a clean, sweet, and approachable cup of coffee. Their dedication and labor result in a truly exceptional coffee that doesn’t disappoint! The producers who have contributed to El Nevado del Huila predominantly grow Caturra, Colombia, and Castillo varieties, at elevations ranging from 1,600 to 1,900 meters.

Colombia El Nevado | Medium Roast | Washed Process

Cup Profile This Decaf option preserves some fantastic flavor notes that would be indistinguishable from other caffeinated coffees. We taste notes of Cane Sugar, Orange, and Milk Chocolate. Region Valle Del Cauca Producer Various Small Farms Variety Castillo, Caturra Altitude 1,750 meters ASL Processing Sugarcane Decaf About This Coffee Located in a biological Conservation Corridor, Valle del Cauca lies between the National Park of Tatama and "serrania de los paraguas". Some years ago, this region was identified by Conservation International as one of the two main conservation corridors in Colombia. Farmers in this region are keenly aware of the importance of the preservation of natural resources, water management and friendly environmental practices. Our Valle del Cauca Excelso was decaffeinated in Colombia using ethyl acetate - an organic compound derived from sugarcane - to remove 97% of the caffeine from coffee beans. The process tends to leave a pleasantly sugary flavor.

Colombia | Medium Roast | Sugarcane Decaf

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