We’re experiencing: rounded body & sweetness with notes of dried cherry, orange & cocoa.

Producer: Reinel Borbon

Location: Santa Maria, Huila, 1850masl

Genetic Varieties: Caturra

Process: Washed - Yeast Inoculated

Importing Partner: The Coffee Quest

Producer Reinel Borbon is a 2nd generation coffee grower. This lot starts with a careful harvest of the ripest cherries and an initial 20-hour dry fermentation in cherry before being de-pulped. The wet parchment is then placed in open barrels to ferment alongside Reinel’s Yeast Substrate for up to 80 hours, before being washed and placed to dry. It is then dried on raised beds for 14 – 18 days, depending on the weather.

We’re experiencing: light & sweet with notes of raspberry, grapefruit & earl grey.

Producer: 26 smallholders

Location: Eloxochitlán de Flores Magón, Sierra Mazateca, Oaxaca, 1400-1600masl

Genetic Varieties: Bourbon, Caturra, Oro Azteca

Process: Washed

Importing Partner: Osito Coffee

This community lot is from the localidad or agua of Agua Mariposa, a small indigenous Mazatec community located in the Sierra Mazateca on the banks of a stream. The older generations speak little to no Spanish, only Mazatec, and the younger generations utilize both languages. This lot is comprised of coffees from 26 producers. Drying is carried out on petates, which are woven natural fiber mats and can be a slower process due to the area’s misty and cooler afternoons and proximity to the Sierra Mazateca mountain range.

We’re experiencing: velvety & smooth with notes of raspberry, ginger & fruit punch.

Producer: appx 565 farmers & SNAP Specialty Coffee

Location: Hambella District, Guji, 2300masl

Genetic Varieties: Heirloom

Process: Washed Anaerobic

Importing Partner: The Coffee Quest

This lot starts with the producers meticulously sorting ripe cherries before depulping. Coffee is then fermented in sealed tanks for 72 hours, washed, and laid out to dry on raised beds for over 13 days. Workers make sure to turn the parchment every 3 hours each day to ensure an even drying process. In Amharic, “Boku Sayisa” translates to “Blessed Valley,” and legend has it among the Guji Oromo people that coffee sprang in this valley from the tears of the sky god Waaqa, mourning a servant’s unjust death.

We’re experiencing: well-rounded & sweet with notes of citrus, walnut, cocoa & molasses.

Location: Colombia, Guatemala & Brazil

Process: Washed & Natural

Importing Partner: The Coffee Quest & Onyx Coffee

Our house blend combines 3 different coffees from 3 different origins. It’s a tasty balance of body and sweetness that works well brewed in many different ways - whether espresso, filter, French press, or cold brew.

We’re experiencing: medium body and acidity with notes of dark chocolate, citrus & cherry pie.

Producer: Multiple Smallholders

Location: Risaralda, 1450-1750masl

Genetic Varieties: Caturra, Castillo, Colombia

Process: Sugarcane Decaffeination

Importing Partner: Cereza Coffee