A washed Pacas variety coffee produced by Mario Moreno at Piedras Amarillas in Santa Barbara, Honduras. Notably clean and complex, featuring a creamy mouthfeel with distinct yellow fruit flavors and a vibrant acidity. It echoes sweet vanilla notes and has high aromaticity with a pleasant fruity aftertaste.

Mario Moreno

The first harvest from Long Miles Coffee Project in Kenya, with an aim similar to their Burundi project, to uplift local coffee farmers. Clean, bright coffee with notes of grapefruit, citrus, currants, and prominent florals offering a good mouthfeel and complexity.

Kiringa AB

Produced by Ana Mustafá, the signature Mustafá lot from farms in Pereira, Risaralda is washed with 'fed-batch' processing for a balanced taste. Partnered with LaREB in Colombia, it features a thick, juicy and complex profile with a sweet taste of cherry, red fruits and a dark chocolate aftertaste.

Mustafá

This decaffeinated coffee from Ana Mustafá's family farms in Pereira, Risaralda, Colombia went through a unique decaf process retaining amazing taste unlike typical decaf coffees. It is smooth and balanced with red fruit notes, creamy mouthfeel, and caramel sweetness.

Mustafá Decaf

Produced by Heyler Guerra, this coffee is a long fermentation natural, with the cherries fermented for 72 hours in closed tanks. The result is bold with wildly fruity characteristics in the cup, tasting really sweet with notes of passion fruit and other tropical fruits, accompanied by a rich and jammy cup profile with high fruity acidity.

Russilandia - Colombia

Produced by Rigoberto Sánchez in Huila, Colombia, this Washed processed Rosado varietal coffee boasts a light, juicy profile with berry notes. Complex with high acidity and sweetness, featuring a pleasant herbal aroma.

Rigoberto Sánchez

Produced by Marisela & Rigoberto Sánchez in Huila, Colombia, this estate blend is known for high sweetness and orange like acidity. A Washed processed mix of Rosado, Castillo & Caturra. Clean and bright, very sweet, with a caramel flavor and a citrus front. In partnership with LaREB from Colombia.

Sánchez

Produced around town La Celia in Colombia as a regional blend, this Washed Castillo variety coffee offers vibrant, intense and bright flavors. Partnered with La Real Expedición Botánica, it presents a clean taste with high orange citric acidity and a chocolatey finish, perfect for espresso and milk pairing.

La Celia

A blend of Typica, Tabi & Bourbon from El Bocadillo farm in Colombia, processed using an experimental Cascada method, yielding a super aromatic and rich profile with notes of cherry and jammy fruits.

575 Cascada

Alaka coffee is produced by Alaka Washing Station in collaboration with local farmers in Hambela, Guji, Ethiopia, owned by Metad group. This blend stands out with bright, fruit-forward, and floral profiles.

Alaka

This Anaerobic Honey processed Pacas variety coffee is produced by Benjamin Paz in Honduras. With a creamy and at times sparkling mouthfeel, it boasts a high acidity, sweetness, and complexity. Prepare for vibrant peach juiciness and gingery baked spice aromatics in these whole coffee beans.

Benjamin Paz Honey

Produced by Benjamin Paz at his farm El Brujo in Santa Barbara, Honduras. This Washed Parainema offers more acidity, juiciness, and a wild character compared to traditional variants from the area. The coffee exhibits high acidity, sweetness, and complexity with fruity flavors of green apple, grapefruit, and blackberry.

Benjamin Paz Parainema

This coffee by Gabriel Barreto, from Casa Almeida Barreto, is naturally processed and offers a clean taste with sweet notes of chocolate and red fruits along with a creamy mouthfeel. It's balanced and comforting.

Casa Almeida Barreto

Produced by Chelbesa Washing Station and small coffee growers in Yirgacheffe, Ethiopia. Bright citric acidity and a fruity, delicate, and sweet profile are this coffee's highlights. It also presents a juicy taste with notes of citrus and peach and is a beautiful representation of Ethiopian coffee.

Chelbesa

Produced by Ana Mustafá in Pereira, Colombia, this lot from LaREB 2022 is semi-washed and processed using 'fed-batch' fermentation, resulting in a clean and fruity cup with notes of wild berries and tropical fruits.

Crucero

A washed Pacas from Danny Moreno in Santa Barbara, Honduras, boasting a clean, complex body with sweetness akin to brown sugar and highlights of prune and nectarine.

Danny Moreno

This coffee by producer Gabriel Barreto comes from Minas Gerais, Brazil. The Red Catuai variety is naturally processed, showcasing a clean taste with chocolate and red fruit notes and a creamy mouthfeel.

Espresso Casa Almeida Barreto - Brazil

A community blend from farmers near Gitwe Hill in Kayanza by the Long Miles Coffee Project. Processed at the Heza Washing Station. Flavorful and fruity, with crisp and sweet notes of currants, grapes, and red berries, plus floral and herbal aromatics.

Gitwe - Burundi

Our first ever seasonal Joulukahvi (Christmas coffee), a collaboration with Saana ja Olli, featuring Red Bourbon from Long Miles Coffee Project in Kayanza, Burundi. Tastes crisp and sweet, with jammy notes of currants and grapes and red berries.

Joulukahvi

JUL Gesha lot. Use this banner to inform customers about special features for your products, or various promotions like free shipping.

Julián Calderón

The Julio Calderón product is currently sold out. No further description of the coffee is provided.

Julio Calderón

Produced by Yoiner Mosquera in Huila, Colombia, this washed Rosado variety coffee features a bright, juicy profile with citric and sweet berry notes and a floral/herbal aroma. It is sourced from La Real Expedición Botánica (LaREB), known for quality and detail.

Yoiner Mosquera

A coffee with a balanced profile and bright lime-like acidity featuring a tropical fruit-forward taste. Sweet notes of tropical fruits such as mango, pineapple, and a milky chocolate finish. Grown at Nazimu Abamecha's Guracho farm in Jimma, Ethiopia.

Nazimu Abamecha

This coffee from Gabriel Barreto and Casa Almeida Barreto is anaerobically processed with a fermentation period of 72 hours bringing out pronounced acidity, fudge sweetness, notes of milk chocolate and tropical fruits with a creamy mouthfeel.

Casa Almeida Barreto Arara Honey

Produced by Gabriel Barreto in Minas Gerais, Brazil, this Red Catuai variety undergoes 72-hour anaerobic fermentation. The coffee boasts a clean taste with pronounced acidity, fudge sweetness, milk chocolate notes, tropical fruits, and a creamy mouthfeel.

Casa Almeida Barreto Carbonic

Produced by Heyler Guerra in Villarrica, Colombia. A long fermentation natural where the cherries are fermented for 72 hours in closed tanks. The result is bold, very wildly fruity characteristics in the cup, with passion fruit and other tropical fruits notes.

Luis Aguirre

Produced by Gabriel Barreto in Minas Gerais, Brazil, this Natural processed Red Catuai variety coffee offers a modern, chocolatey sweet Brazilian cup profile. The coffee is balanced, with red fruit character and medium-low acidity, ideal for espresso and milk-based drinks.

Casa Almeida Barreto Mundo Novo

A Natural processed lot from Minas Gerais, Brazil, with a classic chocolatey Brazilian profile. Gabriel Barreto and his team focus on fermentation techniques to ensure balance and high sweetness, especially for espresso and milk-based drinks.

Casa Almeida Barreto Yellow Catucai

This coffee from Rigoberto Sánchez in Huila, Colombia offers a light and juicy profile with berry notes. It is processed as Washed and has notable brightness and complexity.

Marisela Sánchez

Beautiful coffee exhibiting clarity and layers of fruit notes, representing collaboration with talented farmers.

Marisela Sánchez Gesha

Celebrate friendship with this collaboration, including two surprise selections of whole bean coffee.

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