We source beans from Ethiopia to Central and South America, and roast both single origins and blends, medium-roasts and dark-roasts, which allows us to offer a myriad of flavor notes, from Dark Chocolate to Molasses and Brown Sugar, to Orange, Raspberry, Peach and Lemon, with each offering a little unique and special from the other.
Texture: Maple Syrup
A clean and well rounded coffee intended as an easy daily drinker. The slightly darker roast profile allows this coffee to pair exceptionally well with cream and sugar. Flavors of orange and dried cherry are supported by layers of dark brown sugar, dried fig, and milk chocolate. Hints of tobacco, oak, and white pepper appear in the finish. Sourced from direct relationship farms in Central and South America
Texture: champagne mousse
Flavor Profile: A complex and layered blend of coffees ideal for drinking straight or pairing with milk. Black cherry, meyer lemon, and strawberry are supported by sweet graham cracker and tamarind. The finish features hints of cocoa nib, tobacco, and baking spice. Sourced from direct relationship farms in Central America, South America, and Africa. This balanced and complete coffee is blended with respect to the history and tradition of old world espresso while embracing modern practices of ethical, transparent, and relationship focused sourcing.
Texture: grape juice
Flavor Profile: Clean and straightforward multipurpose decaffeinated coffee. Excellent for drip, pour-over, or as espresso. Orange, lemon zest, and raspberry are supported by bittersweet chocolate and hazelnut with hints of smoke appearing in the finish. 100% Swiss Water Process.
El Manzano, Santa Ana
Acid: Medium Plus
Body: Medium Plus
Texture:clean orange juice
Flavor Profile: Complex and easy drinking. Lime zest, orange, and plum are supported by layers of caramel, milk chocolate, and roasted peanut. Situated on the northern slope of the Santa Ana volcano, Finca El Manzano is part of Cuatro M Cafes, a family owned coffee producer operated by Emilio Lopez Diaz. Cuatro M has been our direct relationship partner since 2008. Washed pacamara and bourbon cultivars. 1300-1550 masl
Kochere Grade 1
Acid: Medium Plus
Texture: Green Tea
Flavor Profile: A soft and floral coffee from Yirgacheffe. Sweet peach, lemon zest, and jasmine tea are supported by subtle flavors of caramel and green apple with a hint of tea leaf tannin. Ethiopia is the birthplace of coffee, with cultivation beginning in the 9th century. This offering is a prime example of one of the most classic coffees in the world. Sourced from smallholder farms around the town of Kochere and hand sorted for quality. Washed and sun dried heirloom varietal. 1800-2000 masl
Flavor Profile: Bright, complex, and full bodied. Raspberry, orange zest, and cinnamon candy are supported by vanilla, honey, and cherry cola with just a hint of sweet sundried tomato. Part of the Othaya farmer Co-op, Rukira factory lies at the base of Mt. Kenya. Rukira has 800 members who all actively vote on representation, marketing and milling contracts, and profit allocation. Each farmer only harvests roughly enough coffee cherry to produce 30kg of exportable green coffee. The Co-op allows farmers to band together in order to protect themselves from the difficulties of smallholder coffee production. Washed and sun dried Sl28, Sl34, Ruiru 11, and Batian cultivars. 1700-1800 masl
Body: Medium Plus
Green apple, strawberry candy, and vanilla are supported by fresh oak and cucumber with just a hint of sweet roasted pepper. Ketiara Cooperative is comprised of 1,040 fair trade and organic certified smallholder farmers spread over 19 different villages. The farms are surrounded by the Gunung Leuser national park and wildlife reserve. The word Ketiara means “make it happen,” and this group is certainly doing that, consistently producing high quality coffees and establishing itself as one of the most respected Fair Trade cooperatives in the region. Giling Basah processed Bourbon, Typica, Caturra, and Catimor cultivars. 1200-1500 masl.