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)

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)

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)

Junin, Peru

Heirloom variety Geisha with Caturra processed in the traditional wet (washed) fermentation method. The cup is notably bright with notes of citrus, red apples, and grapes. 2oz pouch. Light Roast (71)

Peru

Fans of dark roast coffee, rejoice. This Peruvian blend brims with bittersweet notes of chocolate and caramel, toasted walnut, and rich molasses. 2oz pouch. Dark Roast (45)

Monobamba, Peru

Monobamba is a mountainous region where the Amazon jungle meets the Andes. Its altitude and climate are ideal for cultivating great coffee. This coffee is clean, bright, vibrant, and complex, with notes of tangerine, concord grapes and currants. 2oz pouch. Medium Light Roast (67)