Tarrazu, Costa Rica

This complex blend of juicy clementines, tart cranberries, and ripe pomegranate hails from Don Mayo micro mill, among the oldest in Tarrazu region of Costa Rica, owned by Hector Bonilla and family. 2oz pouch. Medium Light Roast (62)

Central Valley, Costa Rica

Yellow honey coffee is made using exceedingly ripe (purple in color) cherries, which are de-pulped and dried on African beds. This results in a balanced, clean, and superb cup of coffee that delights with hints of lychee, papaya and black currants. 2oz pouch. Medium Light Roast (61)

Tarrazu, Costa Rica

Fruit forward anaerobic coffee, enticingly complex and low in acidity with hints of juicy mango, passion fruit and tamarind. 2oz pouch. Light Roast (75)

Limu, Ethiopia

Nestled in the lush landscapes of the Limu region, this coffee is a testament to the rich terroir and meticulous craftsmanship that define Ethiopian coffee culture: layers of fruit and floral notes, including citrus, hibiscus, passion fruit, and ripe raspberry. 2oz pouch. Light Roast (75)

Junin, Peru

This is a naturally processed coffee, whereby the cherries are allowed to dry and ferment in their "natural" state. The result is a geyser of lush tropical flavors: mango, passionfruit and papaya. 2oz pouch. Light Roast (84)

Junin, Peru

Anaerobic process involves fermenting depulped cherries devoid of oxygen in water-filled vessels. It produces fruit forward coffee, abundant in complexity and low in acidity. This lot is an atomic bomb of tropical fruit flavors. 2oz pouch. Light Roast (79)

Peru & Costa Rica

Our Espresso Roast is your go-to for cappuccinos, lattes, or savoring solo. Crafted from prized Peruvian and Costa Rican beans, it offers a harmonious balance of sweetness, complexity, and a bright, smooth finish with mild fruit notes. 2oz pouch. Dark Roast (45)