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.

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.

Tarrazu, Costa Rica

This complex and well-balanced cocktail of black grapes, dark chocolate, and dried prunes hails from Don Mayo micro mill, among the oldest in Tarrazu region of Costa Rica, owned by Hector Bonilla and family. 2oz pouch.

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.

Central Valley, Costa Rica

This solid, well balanced cup with lingering notes of citrus, red apple, and pear comes from Cafetalera Herbazu, one of the three narrow geographical areas that in recent years have produced the best lots of high-quality Costa Rica coffee. 2oz pouch.

Jinotega, Nicaragua

A water-processed Decaf whose taste rivals non-treated coffees. The cup is bursting with flavor, connoting Lush notes of bright fruit, pecan, caramel sweetness, and chocolate cherry as it cools. 2oz pouch.

Tarrazu, Costa Rica

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

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.