Product Archives

Mexico Chiapas

Brief Description: Medium roast with full body featuring lots of cocoa, Dark Chocolate, slight Milk Chocolate and a slight peanut finish. This coffee works well as drip, Pour-Over and espresso.This coffee is very chocolaty, with hints of peanut on the finish. This coffee is produced under Fair Trade and Organic certifications and is labeled as FTO.

Ethiopian Yirgacheffe

Aside from its near-legendary status as the “birthplace” of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world.

CoO: Ethiopia
Region: Yirgacheffe
Process: Washed
Body: Medium
Flavor profile: Floral, Slight Jasmine, Toffee, Caramel, Sweet.

Costa Rica- Tarrazù 2018

Costa Rica- From the Tarrazù region of Costa Rica, this sweet and tart blend is fruity with a citrus acidity with additional notes of milk chocolate and toffee. It has medium to medium-full body. This washed blend captures the classic characteristics of a Costa Rican coffee, carries no traceability, and is great as pour over and drip.

CoO: Costa Rica Region:
Tarrazù Process:
Washed Body: Medium to Medium-Full
Flavor profile: Fruity with a citrus acidity 

Ethiopian Adado 2018

This coffee originates from the village (kebele) of Shara in the Yirgacheffe region of Ethiopia. It is named after the local tribe, Adado. Several small local farms deliver to the Shara Washing Station. Yirgacheffe is known for having incredible diversity in flavor and some of the best coffee in the world; the bean was literally designed to thrive in Yirgacheffe’s exact environment.

CoO: Ethiopia
Region: Adado Shara
Process: Natural
Body: Medium
Flavor profile: Fruity with a stone fruit acidity, Mild cocoa, Mild floral 

Sumatra- Pantan Musara

This coffee originates from a mill in the Pegasing district of Takengon from the Aceh region. The Farmers in this district were recently dislocated by a natural disaster and had to build their homes and farms. The coffee is fermented for 36 hours after being depulped and washed 4 times, then spread into a drying house or raised tables for approximately another 14 days.

CoO: Sumatra – Pantan Musara
Region: Aceh
Process: Washed
Body: Full
Flavor Profile: Grapefruit, Chocolate, BOLD!

Tanzania- Tarime

This coffee originates from the Tarime region of Tanzania, between the Serengeti and Lake Victoria. The smallholder farms in this remote region own between 2-8 hectares of land and grow coffee on up to 2 hectares of it; the rest is used for subsistence crops and other cash crops. The Muriba washing station allows farmers an opportunity to deliver their coffee in cherry form, which reduces the need for drying spaces, allows them to be paid faster, and gives them more space on their farmland. The Muriba mill sorts, depulps, and ferments the coffee underwater for 12-15 hours before drying it on raised beds for 7-15 days.

CoO: Tanzania
Region: Tarime
Process: Washed
Body: Medium-Full
Flavor profile: Sweet, Cane Sugar, Chocolate, Almond