Every bag is roasted Monday and stamped with the date. We don't ship anything older than fourteen days. If something's out, it's because the lot is gone — not because we ran low. Filter by region or grab the everyday cup in the second row.
Bergamot, white peach, jasmine. Washed process, picked at 1,950m by the Hambela cooperative — light, floral, and high-toned.
Blueberry, dark chocolate, syrupy body. Six-day raised-bed natural — wild and fruit-forward, gone in three weeks every year.
Black tea, candied lemon, brown sugar. Co-fermented for 72 hours by Hagara Bushe — round and surprising on a clever pour-over.
Milk chocolate, brown sugar, plum. The cup we drink at the bar between shots. Caturra & Castillo from the Olano family at 1,720m.
Toasted almond, dark cherry, raw honey. Old-growth shade-grown by Don Felipe Pérez — denser, more complex, finishes long.
Toffee, ripe apple, almond skin. Honey-processed by COMSA cooperative women's lot — the gentlest middle of our menu.
Red apple, panela, orange blossom. 240 lb microlot from Doña Mayela's farm — grown at 1,820m, anaerobic-natural.
Cedar, cocoa nib, dried fig. Wet-hulled traditional process from Gayo highlands — low and slow, the espresso base for our cafes.
Tangerine zest, baking spice, cane sugar. Volcanic soil, intercropped with citrus — bright for a Southeast Asian coffee.
Black walnut, dark molasses, tobacco leaf. Forest-grown at 1,700m — round, syrupy, surprising on cold brew.
Cocoa, hazelnut, candied orange peel. Sugar-cane (ethyl-acetate) decaffeinated in Caicedonia — chemical-free, full-flavored.
Hazelnut, milk chocolate, brown butter. Our espresso blend — pulls thick and balanced. The shot in every cafe latte we make.
Try the weekly subscription — one fresh bag, your door, every Wednesday. We pick the origin, you pick the grind. Skip a week anytime. Cancel in two clicks.
Start the weekly bag — $18 ~