Fresh-crop. Natural-processed. Farm-direct. Very fruit-forward! A taste-trip :) 1 POUND ORIGIN: Finca Las Dos VARIETALS: Pacamara ELEVATION: 1350 masl SOIL: Volcanic loam PROCESS: Natural
For the dark-roast lovers. A blend of Central & South American Arabica coffee. We drink this everyday! Varietal: Castillo, Caturra, Catimor & Mundo Nuovo Elevation: 1300-1800 m Process: W ashed 1 POUND
A great coffee at medium and dark roasts. From Oaxaca and Chiapas, this offering has light fruit notes at medium and dark-cocoa flavor with big body at dark and french roasts. 1 LB VARIETAL: Bourbon, Caturra, Criolla, Mundo Nova, & Typica ELEVATION: 900-1750 masl SOIL: Clay minerals PROCESS: Fully washed and dried in the sun
Upping the ante on the traditional, blah-blah breakfast blend. Roasted City + which is a solid medium. This is our blend of Central American & African Arabica coffee. Varietal: Bourbon, Typica, SL21, SL34 & Ruiri11 Elevation: 1000-1800 m Process: Washed 1 POUND
This is classic Colombian coffee with a big body and nutty flavs. Mediumish-bodied with low acidity & sweet, hazelnut notes. Dark roast brings out Bakers's chocolate and walnut tastes. Easily an every-day drinker that is sure to please all coffee lovers. 1 Pound Origin: Huila Varietal: Caturra, Castillo, & Colombia Elevation: 1300-1650 masl Soil: Clay minerals and Sandy loam Process: Fully washed & sun-dried on raised beds
Known for complexity and depth of flavor, you can find all sorts of tasting notes including lemongrass & cocoa for medium roasts, or molasses-milk chocolate & thick spice-notes at dark roast. 1 POUND Origin: Machakos County, Kenya Varietal: SL28, SL34, Ruiri11, Batian Elevation: 1600-1900 masl Soil: Volcanic loam Process: Fully washed and dried on raised beds
A unique offering & one of our favs! Natural, monsoon-processed leaves soft fruit and lots of spice notes. Low acid, thick and creamy. Varietal: Arabica-Selection 795/9, Catuai, Cauvery Elevation: 1000-1400 m Process: Natural, Sun dried & 'monsoon' cured 1 POUND