Phoenix - Washed Gondo Kenya, from the Abadare Range, delivers lavender, nectarine, and yellow cake notes. It is a light roast with washed processing and originates from smallholders along the Abadare Range in Mathioya District, within Murang’a County.

Phoenix - Washed Gondo Kenya

Cesar Mariño focuses on avoiding chemical inputs for his crops, maintaining high quality cherry. With 19 hours of fermentation and 36 days drying, El Dorado offers rich, fruity flavors.

El Dorado – Colombia Delagua

An anaerobically processed coffee with a flavor profile of juicy fruit, strawberry, and black tea. The immersion in water post-fermentation lends complexity and clarity.

Furrina - Anaerobic Colombia Bubble Gum

This coffee from the Thunguri Wet Mill in Kirinyaga County, Kenya, is anaerobic processed and offers a cup with notes of white grape, mango, blue raspberry, and black cherry. It's a light roast whole bean coffee sold in various sizes.

Kitsune - Anaerobic Kenya Thunguri

This black honey processed coffee from Oscar and Francisca Chacón presents a flavor combination of sweet cream, passion fruit, and blackberry. The slow fermentation and drying process creates a blend of juicy natural and clean cup clarity flavors.

Demeter - Black Honey Las Lajas Costa Rica

Finca Chambaku, a specialty section of Hacienda El Jardin, utilizes eco-friendly and sustainable practices, and innovative processing techniques. The Lactic-K fermentation with kefir water adds unique characteristics to the coffee.

Arion - Colombia Finca Chambaku

Lactic Anaerobic Natural process. Careful experimental processing and methodical approach to dry milling result in a unique flavor profile. Processed at Tracon’s Banko Gotiti Washing Station, managed by Ali Yasin. Variety 74112 originates in the Metu-Bishari forest, released in 1979 for its disease resistance and yield potential.

Rhea - Ethiopia Banko Gotiti Worka

Featuring pineapple yeast anaerobic honey processing, this light roast whole bean coffee from La Joya Mill in Guatemala offers flavor notes of oolong, tangerine, vanilla wafer, and caramel.

Cyclops - Guatemala La Joya

A natural process coffee boasting notes of papaya, lemon meringue pie, and raspberry jam. It is a light roast whole bean coffee, offering a distinct taste reflective of the rich volcanic soils and diverse microclimates of its region.

Helios - Costa Rica Las Lajas SL-28

Wilder Garcia's farm is 23 hectares with an ideal climate for Arabica coffee. They use a Tissue Management System for tree health, with different coffee varietals. A 48-hour fermentation process is used after harvest, and the farm produces approximately 720 quintals of parchment annually.

Gryphon - Peru Wilder Garcia Bourbon

Carbonic Maceration processed coffee from Guji Hambela, showcasing a light roast profile with notes of black cherry, passion fruit, and tropical flavors.

Antheia - Carbonic Maceration Ethiopia

Finca Lote 3 is managed by Miller Sarmiento in Colombia. It involves a mix of varietals and partial organic transition. Sophisticated processing leads to flavors noted as kiwi, milano cookie, and white peach.

Adonis - Colombia Finca Lote Santa Maria

A light roast whole bean coffee naturally processed with tasting notes of apricot, orange, and kiwi.

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