Black & White Coffee Roasters

Basha Bekele - Natural

Grown at 2,350 meters in Bensa, Ethiopia, this natural-process coffee from producer Basha Bekele delivers an unusually complex profile for the region. After cherry selection and floating, whole beans are dried on raised beds under African sun, concentrating the fruit and sweetness. Expect a floral aromatic foundation with lychee and citrus notes that shift with brew method, plus a distinctive red wine character reminiscent of Pinot Noir—a genuinely off-profile high-grown Ethiopian that rewards exploration.

Black & White Coffee Roasters

Benjamin Paz - La Salsa SL28

Benjamin Paz grows this SL28 at El Cedral in Santa Barbara, Honduras at 1,600 meters elevation. After handpicking at peak ripeness, cherries are pulped and fermented in open tanks for 20 hours, then rinsed four times and dried on raised beds before finishing in a solar dryer for roughly two weeks—a careful washed process that showcases fermentation depth. The cup is floral and delicate, with white flower aromatics, sticky panela sweetness, vibrant grapefruit acidity, and an unexpected black currant note that lingers. A three-time Honduras Cup of Excellence winner, Paz is known for sustainable practices and connecting Santa Barbara farmers to specialty roasters, making this coffee worth buying for both its refined flavor and the producer's values.

Black & White Coffee Roasters

Diego Bermudez - Red Plum

From Finca El Paraiso in Piendamó, Cauca, Colombia at 1,900 meters, this Castillo was processed using Diego Bermudez's signature Red Plum culture—a proprietary blend of cascara extract, mucilage, and wine yeast that initiates primary and secondary fermentation under pressure. After fermentation, the coffee receives a thermal shock wash, then dries at a controlled 35°C for 34 hours. The result is surprisingly balanced despite its intensive processing: white grape, peach, and turbinado sugar notes you'd expect from rare varietals, anchored by a playful strawberry candy character. This is coffee that proves Bermudez's reputation for extracting extraordinary flavor complexity through scientific precision.

Black & White Coffee Roasters

Edgar Erazo - Anaerobic Pacas

Edgar Erazo's Pacas comes from Santa Barbara, Honduras at 1,750 meters, a region prized for intense sweetness and approachability. After hand-sorting and floating, whole cherries undergo a brief anaerobic fermentation before thorough washing and drying on raised beds—a process that amplifies the lot's signature character. Expect dark honey sweetness, delicate apricot stone fruit, and subtle candied orange acidity. This is a crowd-pleasing coffee that bridges specialty and approachability, and Black & White now purchases Edgar's entire Pacas crop each harvest.

Black & White Coffee Roasters

Hambela Natural - EA Decaf

Grown in Guji, Ethiopia at 2000 meters, these handpicked cherries undergo traditional natural processing before traveling to Bremen, Germany for Ethyl Acetate Decaffeination—a method using sugar alcohol as a solvent to remove caffeine while preserving the coffee's character. The result is vibrant red stone fruit (cherry, peach) balanced against dark molasses sweetness and smooth milk chocolate texture, with acidity that punches well above typical decaf standards. This is a decaf that refuses to apologize for what it is, delivering genuine complexity and flavor without the caffeine.

Black & White Coffee Roasters

Jose Jijón - Putushio Washed

Grown by 19-year-old Jose Jijón at over 2,200 meters in Loja's Putushio region, this washed Typica Mejorado undergoes 24-hour dry fermentation and quality sorting before drying on raised beds. The processing yields a remarkably clean cup: intensely floral (jasmine, lavender) when hot with wildflower honey sweetness and complex citrus, transitioning to delicate white peaches and soft texture as it cools, with subtle tropical fruit and an oolong-like finish. This is a coffee that rewards sipping across multiple temperatures, showcasing why the next generation of Jijón producers is worth watching.

Black & White Coffee Roasters

Julio Madrid - Gummy Bears

From Finca La Riviera in La Estrella, Risaralda, Colombia, this is a blend of three distinct Caturra lots, each a co-ferment experiment. Process guru Julio Quinceno adds fresh fruit, dried fruit, and natural fruit hydrosols during fermentation to create separate flavor profiles: passion fruit, stone fruit, and watermelon. The result is tropical, citric, and sweet—pineapple, raspberry, watermelon, and lychee with a playful, balanced intensity. Excellent as an iced pour-over on a hot day.

Black & White Coffee Roasters

Lasso y Vergara - Community Project

From Acevedo, Huila at 1,750 meters, this coffee is the result of a community-focused project by three young producers—Nestor and Adrian Lasso, plus Jhoan Vergara—who buy cherry from multiple local farmers and process everything together at their wet mill, El Diviso. The washed process includes brief aerobic fermentation, thorough rinsing, and raised-bed drying, yielding a clean, balanced profile. Expect sweet citrus, red stone fruit, and milk chocolate in every cup. This is a straightforward, well-executed Colombian that proves specialty coffee can elevate entire farming communities.

Black & White Coffee Roasters

Lica Torres - Black Cherry Natural

Lica Torres grows Milenio and Catuaí at 1,500 masl on his three-hectare farm at the foot of Chirripo Volcano in Brunca, Costa Rica's southernmost coffee region—a daring venture in challenging terrain. The Black Cherry process, controlled meticulously at Cerro Buena Vista Wet Mill, involves hand-picking over-ripe cherries, fermenting them in bags for 24 hours, drying on raised beds, fermenting again in sealed bags for seven days, then finishing on concrete beds. The cup delivers cocktail cherry and port wine acidity backed by milk chocolate, with white icing sweetness that pushes this coffee toward transcendence. This is a technically ambitious, producer-signature process that rewards careful execution with layered fruit and wine-like complexity.

Black & White Coffee Roasters

Los Patios - Gigante Peach

Grown by smallholders in La Plata, Huila at 1,600–1,900 meters, this Castillo variety undergoes a distinctive two-stage fermentation. Cherries ferment aerobically for 12 hours before pulping, then the depulped coffee is co-fermented with commercial peach concentrate and Los Patios' proprietary solution for two days, followed by 12–16 days of constant rotation drying. The result is intensely aromatic with fresh peach notes and tropical fruit punch character—sweet and creamy like marshmallow cream, with the texture and flavor profile of peach boba tea. Los Patios' R&D-driven processing approach delivers fruit-forward clarity without fermentation funk.

Black & White Coffee Roasters

Mulugeta Muntasha - Washed

Mulugeta Muntasha's operation in Arbegona, Sidama, sources from 600 smallholders at 2300–2400 meters elevation in a region that only began growing coffee a decade ago. Handpicked cherries are washed and dried on raised beds to optimal moisture, showcasing the rare single-variety JARC 74158. Expect vibrant acidity reminiscent of Meyer lemons, delicate apricot notes, white flower aromatics, and honey-like sweetness—a textbook expression of classical Ethiopian coffee at its most refined.

Black & White Coffee Roasters

Nahun Fernandez - Gesha

Nahun Fernandez planted Geisha on his own higher-elevation land in Las Flores, Santa Barbara, seeking the cooler temperatures and persistent fog needed for this demanding variety. After handpicking at peak ripeness, the cherries underwent 48 hours of aerobic fermentation in stainless steel tanks, then were washed and dried on raised beds—a process that reveals the varietal's signature floral complexity. Expect soft florals, sweet orange, white peach, and a tea-like finish that lingers cleanly. This is a Geisha grown and processed with precision, delivering the refined sweetness and clarity the variety demands.

Black & White Coffee Roasters

Oscar Hernandez - Grand Reserve DRD

Oscar Hernández, a third-generation producer at Los Nogales farm in Bruselas, Huila, crafts this Geisha variety at 1,750 meters using the innovative DRD (dark-room dried) method—a slow, controlled fermentation and drying process in a UV-free environment that yields natural-processed coffee with washed-coffee clarity. The result balances processing influence subtly against the variety's inherent character: complex florals bloom alongside stone fruit (peach) and tropical notes (pineapple), with a long, tea-like finish reminiscent of oolong. This is coffee that demonstrates both heritage—Los Nogales was established in 1952—and forward-thinking innovation, making it a standout for those seeking nuance and terroir expression.

Black & White Coffee Roasters

Ramon Rodriguez - Washed

From El Cedral in Santa Barbara, Honduras—a region celebrated for exceptional coffee—Ramon Rodriguez's La Bendición farm grows a Pacas-Bourbon blend at 1,580 masl. After hand-picking at peak ripeness, cherries are depulped same-day and undergo 17–22 hours of dry fermentation in concrete tanks, followed by triple-rinsing and 10–15 days of solar drying to 9.5% moisture. The result balances vibrant acidity with profound sweetness: red apple and dates mingle with candied hazelnuts and brown sugar, creating an almost fair-food character—think candy apple rolled in chopped nuts. This is specialty-grade coffee (12th place in Honduras COE debut) that works equally well for connoisseurs and everyday drinkers.

Black & White Coffee Roasters

Rodrigo Sanchez - Green Tea

Rodrigo Sánchez grows Bourbon and Purple Caturra at 1,500 meters in Huila, Colombia, on Finca El Eden. His signature co-fermentation technique—blending ten yeasts, dehydrated aromatic herbs like chamomile and mint, and molasses for 190 hours before adding cherry for another 150—creates an extraordinarily herbal and balanced cup. Expect citrus brightness (lemon verbena), white peach stone fruit, and floral honey sweetness that together evoke green tea more convincingly than most experimental coffees manage. This is precision fermentation in service of a clear sensory vision, executed by a producer who learned to cup his own coffee and never stopped innovating.

Black & White Coffee Roasters

Sebastian Ramirez - Red Fruit

Sebastián Ramírez, a fourth-generation Quindío producer and master of advanced fermentation, crafted this Castillo lot through anaerobic fermentation with CO2 injection, wine yeast, fruit glucose, and dehydrated strawberries. The coffee was shade-dried for 20–25 days, then stabilized in Grain-Pro bags for 15 days. Expect intense strawberry sweetness reminiscent of cooked fruit and grape candy, with peach notes and a smooth, milk chocolate finish—a boldly engineered expression of Ramírez's fermentation expertise.

Black & White Coffee Roasters

Sugarcane Decaf

From Huila, Colombia at 1,800 masl, this decaf employs the sugarcane (EA) process, where green coffee is decaffeinated in-country before export. This vertical integration keeps the coffee fresher and eliminates costly cross-border logistics. The sugarcane method preserves flavor complexity better than traditional decaf techniques, yielding caramel and milk chocolate notes with genuine balance. It's a specialty-grade decaf that doesn't compromise on taste—proof that decaffeination and quality aren't mutually exclusive.

Black & White Coffee Roasters

The Classic

The Classic is a year-round blend combining washed coffees from Colombia's Las Nubes (1600–2000 masl) and Ethiopia's Aricha, designed to evoke the comfort and nostalgia of a traditional breakfast coffee. Both lots are washed-processed, contributing brightness and clarity to the cup. Expect caramelized sugars, subtle stone fruits, milk chocolate, and balanced acidity—a rounded, approachable profile that shines with cream and sugar.

Black & White Coffee Roasters

The Future - Watermelon Margarita

The Future is a multi-origin Colombian blend sourcing from Quindío, Huila, and Nariño, built on advanced fermentation techniques including watermelon co-ferments and anaerobic processing. Two watermelon co-ferments from Rodrigo Sánchez provide the fruit-forward foundation, while Sebastian Ramirez's lemongrass co-ferment (IPA lot) adds funky complexity and booziness, rounded out by Huver Castillo's yeast-inoculated anaerobic Geisha for aromatics and honey-like sweetness. The cup delivers watermelon, complex citrus, agave-like sweetness, and tropical notes of mango candy—expressive and loud on the flavor spectrum, unapologetically bold.

Black & White Coffee Roasters

The Natural

The Natural is B&W's flagship blend, combining naturally processed coffees from China and Ethiopia that shift seasonally. The blend showcases red fruits—raspberries, cherries, and dark berries—layered with chocolate notes and a balanced to vibrant acidity. Natural processing brings the fruit-forward character that makes this an ideal entry point into specialty coffee, while the seasonal variation reflects the roaster's commitment to working with what's available. This medium-dark roast offers approachable complexity without sacrificing the brightness that defines quality natural coffees.

Black & White Coffee Roasters

The New School - Peach

The New School pairs 85% washed Refisa from Oromia, Ethiopia with 15% peach-focused Gigante from Huila, Colombia processed via co-ferment. The blend bridges clean, classic coffee and experimental fermentation: expect vibrant peach and citrus complexity alongside black tea and milk chocolate notes. Black & White designed this year-round blend to prove you can embrace both traditional washed coffees and advanced processing innovation in a single, approachable cup.

Black & White Coffee Roasters

The Original

The Original celebrates Ethiopia's foundational role in coffee history, sourcing washed Aricha beans from 1,900–2,200 meters elevation. The washed process highlights the coffee's natural delicacy and brightness. Expect delicate florals, citrus, and honey with balanced, light acidity and a tea-like body—a deliberate lighter roast that lets the coffee's subtle character shine through.

Black & White Coffee Roasters

The Traditional

The Traditional is a dark roast from Las Nubes, Colombia, processed via washed method. Black & White's darkest offering balances the deep, approachable flavors dark roast drinkers expect—dark chocolate, cherry, marzipan—with the origin's inherent characteristics. It's crafted for those ready to upgrade from grocery-store dark roasts to specialty-grade coffee, proving that bold roasting and terroir expression needn't be mutually exclusive.

Black & White Coffee Roasters

Unblended - Young Producers Project

This is a multi-origin blend from Colombia's Antioquia, Cauca, Huila, and Quindío regions, born from Unblended's Young Producers Program—a mentorship initiative pairing seasoned farmers with emerging talent. The lots underwent various experimental processing methods, blending small experimental batches with established producers' larger harvests to ensure quality and market stability. The cup balances fermentation-driven tropical notes (mango) and complexity with strawberry sweetness and smooth chocolate body, creating something approachable yet sophisticated. It's a direct taste of Colombia's next generation of specialty coffee makers, backed by roasters who care about building relationships between producers and patrons.

Boxx Coffee Roasters

APRIL POUR OVER KIT

Manual Coffee Brewing Kit "Experience a perfectly balanced and sweet cup of coffee thanks to the April Pour-Over's uniquely designed shape. Easy to use, consistent and most importantly, it brews up a great cup of coffee." Patrik Rolf Material: Thin ceramic clay Style: Flatbed Paper filter: The april paper filter The paper filters are sold separately.

Boxx Coffee Roasters

Blend No: 01

Blend No: 01 pairs a high-altitude washed Guatemalan from Huehuetenango with a natural Ethiopian from Guji's Anasora Site—Boxx's first direct trade coffee at the US roastery. The Guatemalan's dense beans build structure and body; the natural Ethiopian contributes fruity complexity and fermented sweetness. Expect a full-bodied, buttery espresso with cacao, dried strawberry, and almond notes—a balanced, approachable blend that showcases how altitude and processing method work together.

Boxx Coffee Roasters

Brazil - Sitio Sassafras

From Sitio Sassafras in Brazil, this coffee is the result of Boxx's fourth consecutive year sourcing through Felipe Croce and FAF Coffees. The cup opens with pronounced fruity and floral aromatics, followed by bergamot lift and citric brightness that persists from hot to cool. A distinctive sweetness anchors the profile throughout, making this a coffee that announces itself immediately and holds its character across the drinking window. It's worth seeking out for its aromatic clarity and consistency.

Boxx Coffee Roasters

Brazil - Sitio Siriema

Sitio Siriema is a natural-process lot from Ivan and Rose dos Santos in Brazil, sourced through FAF Coffees—Boxx's fourth consecutive year working with this partner. The natural processing contributes the coffee's signature red fruit character and juicy clarity, supported by crisp apple acidity and caramel sweetness. On the cupping table, it displays a creamy body with a clean, sweet finish. This is the second vintage of this specific lot that impressed the roaster enough to bring back.

Boxx Coffee Roasters

Ethiopia – Gemechu Site

Gemechu Site is a station in Nensebo, Ethiopia, operated by Tamiru Tadesse—a recognized figure in Ethiopian specialty coffee. This natural-process coffee was discovered through competition-lot cupping and selected for its exceptional balance: velvety mouthfeel, bright blueberry sweetness, and melon-forward acidity layered with pomegranate and lemon complexity. It performed so consistently that it became the choice for a US Brewer's Cup competition table, making it a coffee built to deliver clarity and depth under pressure.

Boxx Coffee Roasters

Guatemala - Primavera Family

Boxx Coffee Roasters

MOCCAMASTER BASKET FILTERS

The best coffee requires a top-quality filter. Our premium Moccamaster Basket Filters are made in the Netherlands according to Technivorm’s precise specifications. The filters are bonded without using any chemicals or glues – and they’re naturally whitened using a bleach-free, oxygen-based method. 110 mm flat-bottom filters 100 per box For use in the CD Grand and CDT Grand Moccamaster coffee brewers Whitened using a bleach-free, oxygen-based method No glues or chemicals used to bond filters Made in the Netherlands

Boxx Coffee Roasters

MOCCAMASTER CDT GRAND

The CDT Grand’s 60-ounce capacity makes it perfect for small offices, cafés, and home entertaining. We use a flat-bottom brew basket to achieve this volume, and we recommend always brewing the full amount to achieve the best results. Our double-walled, stainless steel thermal carafe will keep coffee hot for up to an hour – or even longer with the included Travel Lid.

Boxx Coffee Roasters

MOCCAMASTER CUP-ONE

Moccamaster Cup-One is a single-serve brewer that makes a 10 oz cup of coffee. An excellent alternative to pod machines, it’s a sustainable choice and allows you to brew your favorite coffee one cup at a time using Moccamaster technology. Each Cup-One  arrives with 1 box of #1 filters, enough for 80 cups.

Boxx Coffee Roasters

MOCCAMASTER KB

The manual-adjust stop on Moccamaster KB’s brew basket allows you to control the brewing speed or stop it entirely as it flows into the carafe. This brewer is a good option for those who like to be more hands-on with their coffee brewing process and don’t consistently brew a full carafe every day. All glass carafe brewers feature a hotplate with an independent heating element that holds your coffee at the perfect temperature.

Boxx Coffee Roasters

MOCCAMASTER KBGT

Moccamaster KBGT is ideal for those who typically brew a full carafe and are looking for the most straightforward process – add your coffee grounds and water, then flip the switch on. The brew basket automatically stops the flow of coffee when removing the carafe. Our double-walled, stainless steel thermal carafe will keep coffee hot for up to an hour – or even longer with the included Travel Lid.

Boxx Coffee Roasters

MOCCAMASTER KBGV SELECT

The selector switch on Moccamaster KBGV Select allows you to choose between brewing a half or full carafe. The brewing speed and hotplate temperature adjust according to your choice, brewing either amount to the golden cup standard. The brew basket automatically stops the flow of coffee when removing the carafe. All glass carafe brewers feature a hotplate with an independent heating element that holds your coffee at the perfect temperature.

Boxx Coffee Roasters

MOCCAMASTER KBTS

The manual-adjust stop on Moccamaster KBTS’s brew basket allows you to control the brewing speed or stop it entirely as it flows into the carafe. This smaller-capacity brewer is a good option for those who like to be more hands-on with their coffee brewing process and don’t consistently brew a full carafe every day. Our double-walled, stainless steel thermal carafe will keep coffee hot for up to an hour – or even longer with the included Travel Lid.

Boxx Coffee Roasters

MOCCAMASTER KM5 BURR GRINDER

The Moccamaster KM5 Burr Grinder contains a powerful, direct-drive motor that grinds coffee quickly and efficiently, and its static-reducing dispensing spout creates a mess-free grinding experience. The stepless knob allows for the finest adjustment of the 50 mm flat steel burrs, providing a precise, uniform grind at the exact size you need for a range of brewing methods. One of the few grinders certified by the European Coffee Brewing Centre, the quality and uniformity of the grind is guaranteed for perfect extraction. Named "Best of the Inspired Home Show" by America's Test Kitchen.

Boxx Coffee Roasters

Peru - Efrain Carhuallocllo

Efrain Carhuallocllo Salvador, one of Peru's most decorated producers, grows this Geisha on El Cerro at altitude. Washed processing brings out the cultivar's signature floral complexity: marzipan sweetness and bright kiwi acidity lead into citron and bergamot notes with lavender-like florality that lingers. This is Geisha grown with exceptional care—a standout first example of the variety for the roastery.

Boxx Coffee Roasters

Peru - Los Paramos

Peru – Los Paramos is a cooperative lot from Piura in northern Peru, sourced through Primavera Green Coffee as they expand beyond their longtime Guatemala partnership. On the cupping table, this coffee reveals a creamy body underpinned by marzipan and milk chocolate sweetness, with a bright blackberry acidity. It's a grounded, approachable cup with enough complexity to work equally well as a single origin or blend base, positioned to anchor Boxx's rotating seasonal lineup.

Boxx Coffee Roasters

Rwanda - Shangi Site

From Nyamasheke in Rwanda's western region, Shangi Site Lot 784 is a fully washed Red Bourbon that delivers clarity and structure in the cup. The coffee opens with a black tea body and honey sweetness, developing into red apple acidity with layered notes of raspberry and clove. This is a precisely crafted coffee that showcases the region's ability to balance sweetness with bright, fruit-forward acidity and subtle spice—exactly why Nyamasheke keeps earning repeat orders from Boxx.

Brandywine Coffee Roasters

ABCs of Specialty Coffee - Picture Book

This is our first ever picture book written and Illustrated by our in house art wizard Todd Purse! A fun and whimsical alphabetical walk though the world of specialty coffee that is enjoyable for all ages! This is 26 pages of pure pictorial and colorful caffeinated joy you're not gonna wanna miss! This is a very small print run so grab a copy while ya can!

Brandywine Coffee Roasters

Burundi - Kamira - lot 5 - Washed

From the historically overlooked Ngozi Province in Burundi, this lot of Red Bourbon grows at 1700–2190 meters in the Kamira community, where smallholder farmers cultivate in full sun without synthetic fertilizers. The coffee undergoes a meticulous double-fermentation process—12 hours wet, then 12 hours in cement tanks—before drying 20–25 days on traditional African raised beds. Expect dried cranberry and fig notes leading into bright citrus that opens the palate, anchored by smooth brown sugar and a lingering finish. This is a coffee that rewards the time Red Fox invested in opening new markets for Burundian producers building resilient, quality-focused operations.

Brandywine Coffee Roasters

Coferment Bear Crewnecks!

Meet your new favorite seasonal essential! Our Coferment-Bear crewneck brings festive cheer with everyone's beloved caffeinated companion. This exclusive holiday release won't stick around long, so snag yours before they vanish. Perfect for cozy winter vibes and showing off your love for all things coffee and fun.

Brandywine Coffee Roasters

Coffee For A Cause Take Care Of Each Other 2026- 8oz

Brandywine Coffee Roasters is releasing a mystery single-origin coffee in a specially economical format—packaged in misprinted or blank bags with adhesive labels instead of their signature hand screen-printed bags—to maximize charitable donations. All proceeds support the Delaware Coalition for Immigrant Justice. The specific origin and tasting notes remain undisclosed as part of the mystery, but you're purchasing a single-origin coffee with purpose: supporting community resistance to hate and embracing neighbors in need.

Brandywine Coffee Roasters

Colombia - Black Honey Mossto Enigma Hops - 4oz

Edwin Noreña's Sudan Rume cherries from Campo Hermoso Farm (1900 masl) undergo carbonic maceration with inoculated yeast and powdered Enigma hops, a rare technique that infuses the coffee with unexpected herbal complexity. Hand-harvested at peak ripeness (20° Brix), the cherries ferment for 72 hours in a carefully controlled low-oxygen environment before pulping to black honey level. The result is a refined yet explosively flavorful coffee delivering lemongrass, coconut, red currant, and those distinctive effervescent herbals—sippable all day but totally unforgettable. This is innovative specialty craft that pushes boundaries.

Brandywine Coffee Roasters

Colombia - Los Patios - Solsticio

Solsticio hails from Los Patios in La Plata, Huila at 1,700–2,000 m.a.s.l., where Coffee Quest's R&D team engineered an innovative fermentation process. The coffee undergoes three distinct fermentation stages: initial aerobic fermentation at the farm, a controlled external fermentation with proprietary "Fruit Juice" solution, then a mixed fermentation (5 hours aerobic, 12 hours anaerobic) where the juice interacts with de-pulped cherries. The result is a clean, complex cup exploding with tropical fruit—mandarin, mango, lemongrass—while maintaining exceptional bean quality. This is specialty coffee designed with intention: replicable, distinctive, and worth seeking out for anyone curious about fermentation-driven flavor innovation.

Brandywine Coffee Roasters

Colombia - Passion Fruit Co-Ferment - Rodrigo Sanchez - 8oz

Rodrigo Sanchez's Finca Monteblanco, perched at 1730 MASL in the San Adolfo municipality above Pitalito, cultivates Purple Caturra cherries that undergo an innovative passionfruit co-ferment washed process. The method begins with a mother culture enriched with passionfruit, cholupa fruit, and panela over 200 hours, then ferments alongside pulped coffee for several days in sealed tanks before sun and shade drying. The cup showcases passionfruit syrup sweetness, caramel body, and pineapple notes that reveal new layers as it cools. This is specialty-grade microlot coffee from a farm obsessed with consistency and traceability, backed by Rodrigo's decades-long commitment to understanding how farming technique translates to cup profile.

Brandywine Coffee Roasters

Colombia - Rodrigo Sanchez - Mango Co-ferment - 8oz

From Finca Monteblanco in Huila's Samaria district, Rodrigo Sanchez's Purple Caturra (1730 m) undergoes an ambitious mango co-fermentation: microbes are cultivated separately, then introduced to cherries alongside a blend of 50% fresh mango juice and 50% caramelized fruit in sealed tanks for 180 hours. The process is engineered for precision—Brix and pH carefully monitored to let tropical fruit amplify rather than mask the coffee's inherent character. Tasting notes hit mango, coconut cream, and pineapple with the brightness and richness only a well-executed co-ferment can deliver. This is experimental processing that works.

Brandywine Coffee Roasters

Colombia - Santa Barbara Estate - WASHED

Santa Barbara Estate sits in Antioquia's southwest at 1,400–2,000 meters, where volcanic soil and careful cultivation produce consistently excellent coffee. The washed process—backed by the farm's integrated wet and dry mills and rigorous daily cupping—emphasizes clarity and balance. Expect milk chocolate, brown sugar, and bright cherry notes that read as cozy rather than challenging. This is Brandywine's entry point to specialty coffee: quality sourcing and traceability without pretense, designed to work as an all-day sipper.

Brandywine Coffee Roasters

Colombia - Sebastian Ramirez - Several Natural

Sebastian Ramirez's Several Natural from Colombia (1,800 MASL) is a natural-process coffee built on classic profiles that defined specialty coffee over a decade ago. The natural processing amplifies the fruit-forward character typical of the method, concentrating berry sweetness and complexity. Expect cherry cordial, raspberry, and grape notes with enough structure to reward both casual drinkers and connoisseurs. This Caturra varietal strikes the balance between playful fruit expression and serious coffee depth.

Brandywine Coffee Roasters

Costa Rica - Tirra - Natural

From Costa Rica's Tirra region at 1,400–1,500 meters, this natural-process coffee showcases Caturra and Catuai varietals dried on patios to preserve their fruit-forward character. The natural fermentation brings vibrant kiwi, watermelon, and raspberry notes with crisp acidity and seasonal brightness. It's a balanced, refreshing cup that bridges fruit complexity with everyday drinkability—ideal for those seeking character without astringency.

Brandywine Coffee Roasters

DECAF - Mexico - Esmeralda - EA Decaf

This Mexico Esmeralda decaf is processed using the Ethyl Acetate (EA) method, where green beans are steamed to open their structure before being soaked in EA—a naturally occurring compound found in fruits and vegetables—to selectively extract caffeine while preserving flavor compounds. The natural processing contributes body and fruit-forward character, yielding brown sugar sweetness and cherry notes in the cup. EA decaffeination is gentler than some alternatives, making this a compelling choice for those seeking caffeine-free coffee without sacrificing complexity or origin character.

Brandywine Coffee Roasters

Galactic Standard - Espresso Blend

Galactic Standard blends washed Colombia Santa Barbara Estate with natural Ethiopian Bombe to create a versatile espresso that performs beautifully as a standalone shot or milk drink. The washed Colombian component brings clean acidity and chocolate notes, while the natural Ethiopian adds jammy fruit complexity and syrupy body. Expect mixed berries, bright citrus, and velvety chocolate in the cup—a textbook crowd-pleasing blend that rewards proper technique across espresso, pour-over, and milk applications.

Brandywine Coffee Roasters

Kenya - Embu - Peaberry

This Kenya Embu peaberry arrives from elevation 1500–1700 MASL and is processed washed, a method that emphasizes the coffee's inherent brightness and clarity. A blend of SL-28, SL-34, Ruiru 11, and Batian varietals, it delivers lime, honey, and cranberry notes with notable sweetness and juiciness. Peaberries—single beans from the fruit instead of the usual pair—are prized for their density and concentrated flavor; this one justifies the hype with vibrant acidity and layered fruit character.

Brandywine Coffee Roasters

La Palma Y El Tucan - Hero Series - Gesha - Natural Presale (5oz, ships free)

La Palma Y El Tucan's Hero Series showcases a rare Geisha varietal from 1,750–1,770 m.a.s.l, combining natural processing with extended anaerobic fermentation (103 hours) and slow raised-bed drying (873 hours) for complexity. The cup unfolds with strawberry, grape, honeydew, jasmine, kiwi, and black tea notes—a delicate, fruit-forward profile that reflects meticulous fermentation craft. This is an extremely limited presale lot from a producer renowned for pushing quality boundaries; the inclusion of dialed-in sample, specialty water, and printed collateral signals Brandywine's commitment to the experience.

Brandywine Coffee Roasters

Nicaragua - La Bendicion - Pacamara - Natural

Finca La Bendición sits high in Nicaragua's Dipilto-Jalapa range (1,400–1,600 m) on naturally fertile, sandy terrain managed by Luis Alberto. The Pacamara was selectively hand-picked, floated, and dried for 25–30 days on African beds at Beneficio Las Segovias—a meticulous natural process that preserves vibrant fruit character. Expect strawberry shortcake, guava, and ruby red grapefruit with the kind of clarity and complexity that slow drying on high-altitude volcanic soil delivers. This is a limited-lot coffee worth grabbing for its combination of thoughtful sourcing, careful processing, and genuinely distinctive flavor profile.

Brandywine Coffee Roasters

Orbital Motion - Espresso Blend

Orbital Motion blends lightly roasted yet fully developed coffees from South America and Africa into a versatile espresso that shines in multiple brewing methods. The combination creates honeysuckle acidity balanced by brown sugar and nutmeg body, finishing with subtle peach notes. This is a modern, well-rounded blend designed for both espresso and pour-over, with the roaster providing detailed recipes to get you started but encouraging experimentation.

Brandywine Coffee Roasters

Rwanda - Kanzu - Washed

From Rwanda's Western Province in Nyamasheke, this Kanzu lot grows at 1800–2000 meters in a misty high-altitude microclimate that slows cherry maturation and concentrates flavor. Fully washed processing highlights bright acidity and clean fruit character: expect black tea, apricot, and clementine on the cup. The late-season harvest and meticulous handling at the washing station deliver the complexity and refinement that make this Bourbon-based coffee memorable—ideal for drinkers seeking washed African coffees with abundant fruit presence.

Brandywine Coffee Roasters

Rwanda - Women's Coffee Extension - Kawa Yacu Natural

This lot comes from the Women's Coffee Extension at Mbizi Washing Station in Rwanda, a cooperative founded in 2017 by Aline Christine and Odette Uwamariya to amplify female voices in specialty coffee production. Grown at 1700 MASL on Bourbon plants and processed naturally, the coffee delivers a creamy body with bright fruit—raspberry, kiwi, and jammy character. Beyond the cup, this purchase directly supports over 700 female producers and funds education, nutrition programs, and community initiatives that have doubled production per tree and expanded the washing station's output from 3 to 6 containers.

Brandywine Coffee Roasters

Smith Bridge Road Blend

Smith Bridge Road Blend combines dark-roasted Brazilian beans with medium-roasted Colombian coffee for a low-acidity, full-bodied cup with pronounced sweetness. The blend prioritizes body and approachability over brightness, making it an ideal choice for those seeking smooth, comforting coffee. Brandywine includes detailed Chemex brewing instructions (25g dose, medium grind, 4-minute total brew time), suggesting this blend performs particularly well in pour-over applications.

Ceremony Coffee Roasters

Antithesis

Antithesis is Ceremony's unapologetic dark roast, sourced from Uganda at 1,700 meters elevation and processed washed. The beans—a blend of Nysaland, SL14, and SL28 cultivars—are intentionally pushed toward carbonization to unlock intense chocolate, caramel, and smoky flavors. The result is a full-bodied coffee with soft acidity that shines in milk-based drinks and espresso, rewarding those seeking a bittersweet, developed roast rather than bright acidity.

Ceremony Coffee Roasters

Burundi Ngozi Nkanda

From Ngozi province in Burundi, this Red Bourbon grows at 2,100m elevation in full sun and undergoes a distinctive double fermentation before drying 20–25 days on traditional raised beds. The washed process highlights the coffee's inherent delicacy: a tea-like cup with soft floral aromatics, melon sweetness, and lively acidity. Light-roasted to preserve these subtle characteristics, it's a standout from an up-and-coming origin where producers demonstrate remarkable quality despite significant economic and political obstacles.

Ceremony Coffee Roasters

Climate Project

From San Ignacio province in Peru at 1,500 m elevation, this washed coffee blends Catuai, Caturra, Bourbon, and Mundo Novo from small-scale farmers trained in organic production. The medium roast emphasizes roasted almond and brownie batter sweetness with balanced acidity, making it versatile for drip, immersion, or espresso. Ceremony donates 10% of proceeds to climate-resilience projects at origin, directly addressing the coffee sector's lag in sustainability research.

Ceremony Coffee Roasters

Colombia Aristides Guarnizo

Aristides Guarnizo grows this Pink Bourbon on Finca La Reserva in Huila's El Líbano at 1800 masl, part of a multi-generational family operation. The washed process involves 60-hour dry fermentation in sealed barrels followed by 25 days of greenhouse drying on raised beds—a method that amplifies the variety's inherent clarity. Pink Bourbon traces its genetics to Ethiopian Landraces rather than traditional Bourbon, delivering the citrus and floral qualities you'd expect from that lineage: here expressed as tangerine, Pink Lady apple, and brown sugar. This is a distinctive, still-emerging varietal that rewards careful brewing.

Ceremony Coffee Roasters

Colombia Finca La Praderita

From a 3-hectare farm in Santa Maria, Huila at 1,950m elevation, this washed coffee by second-generation farmer Jose Ignacio Cubillosa employs a distinctive local fermentation technique called "chocada"—cherries are floated and layered daily over multiple days, building a fermentation gradient that adds complexity. After washing and two days of sun-drying, the beans finish in a greenhouse for ~15 days. Expect vibrant tropical notes of pineapple, mango, and guava anchored by juicy mouthfeel, cane sugar sweetness, and citrus (yuza) brightness. A standout for its balance and versatility—excellent hot or iced.

Ceremony Coffee Roasters

Decaf EA Colombia

From the mountains of Huila, Colombia at 1700m elevation, this decaf is sourced from multiple smallholder farmers and processed with EA decaffeination—an organic method using ethyl acetate derived from fermented sugarcane and acetic acid. The natural solvent removes caffeine while preserving the coffee's inherent sweetness and body. Expect chocolate, sweet cherry, and rich texture whether brewed as espresso or drip; this is a decaf built for coffee lovers who refuse compromise.

Ceremony Coffee Roasters

Destroyer

Destroyer is a two-origin blend combining washed coffees from Colombia and Ethiopia, designed to marry vibrant African acidity with thoughtful American sourcing. The blend brings together multiple cultivars—Caturra, Pache, Bourbon, and heirlooms—harvested in summer 2024 at 1800m elevation. Creamsicle, peach, and citrus dominate the cup, with a sugary core balanced by bright high-notes that shine in both espresso and filter brewing. A perspective-shifting coffee that works neat or with milk, excelling at medium roast.

Ceremony Coffee Roasters

Kenya Maganjo AA

From Nyeri, Kenya at 1700 MASL, this Maganjo AA originates from the Rumukia cooperative under Peter Mbature's Retro 1985 Project—a deliberate revival of pre-1985 Kenyan coffee character using heritage SL varieties. The extended double fermentation brightens the natural citrus potential of these cultivars into lively lime zest and grapefruit, with a smooth, juicy mouthfeel and subtle craft cocoa sweetness. This is a coffee engineered to taste like Kenya did 40 years ago, executed by a Q grader and farmer who understands both sides of the cup.

Ceremony Coffee Roasters

Mass Appeal

Mass Appeal combines coffees from Colombia and Peru, grown at 1500m elevation and processed via washed method. The blend pulls together Typica, Castillo, Bourbon, Caturra, and Colombia cultivars into a deliberately approachable profile: rich dark chocolate, caramel, and sweet almond notes with a creamy mouthfeel and soft acidity. This is a workhorse espresso and filter coffee designed for versatility and immediate appeal, equally at home as a milk drink or standalone cup.

Ceremony Coffee Roasters

Peru Ukuku

Peru Ukuku comes from Cajamarca in northern Peru, grown by 20 cooperative producers at elevations between 1550–2000 masl near the San Andrés National Reserve. The washed process highlights bright malic acidity alongside milk chocolate, brown sugar, and dried fruit notes, with a medium body that feels clean and refined. These growers have collectively invested years in quality improvement while stewarding the biodiverse landscape around them—this coffee embodies both excellent craft and environmental commitment.

Ceremony Coffee Roasters

Rwanda Karambi

From the Karambi community in Nyamasheke, Western Rwanda, at 2,100 meters elevation near Lake Kivu, this light-roasted bourbon is a split-process lot combining natural sun-dried and washed coffees. The dual processing amplifies fruit-forward complexity: strawberry and sweet pastry notes lead, with lemon zest brightness and subtle vanilla following. Kanzu washing station's commitment to quality control and farmer training produces a coffee that's both approachable and thoughtfully made.

Ceremony Coffee Roasters

Spring Annuals 2026

Spring Annuals 2026 unites two fresh-crop washed coffees—35% Rwanda Kanzu and 65% Ethiopia Guji—harvested in 2025 and roasted light. The Rwanda contributes clean, delicate sweetness while the Ethiopia Guji brings floral notes and light citrus complexity. Expect bright acidity with tasting notes of lemon balm, Bartlett pear, and floral aromatics. Ceremony engineered this blend specifically to dial in clean extractions across auto-drippers and espresso, making it versatile and seasonally refreshing.

Ceremony Coffee Roasters

Synthesis

Synthesis is a single-origin Colombian coffee from 1,600 meters elevation, grown in Caturra, Colombia, and Castillo varieties. Washed processing highlights the coffee's inherent sweetness, which Ceremony then amplifies through a medium-dark roast that walks the line between developed sweetness and roasty character—dark but restrained. Expect dried cherry and caramel with a smooth, full-bodied profile that shines equally as an intensely dark filter brew or a richly sweet espresso shot. This is a seasonally rotated offering designed for drinkers who want darker roasts without sacrificing balance or drinkability.

Ceremony Coffee Roasters

Thesis

Thesis is Ceremony's flagship filter blend, combining washed coffees from Colombia and Peru at 1600m elevation. The washed process brings clarity to the cup while preserving the inherent sweetness of Caturra, Bourbon, and Catuai cultivars. Tasting notes of chocolate chip cookies, brown sugar, and milk chocolate create a comforting yet nuanced profile that's uncomplicated enough for everyday brewing. Roasted light-medium and built on direct relationships with quality-focused producers, this blend delivers consistent sweetness and balance without pretense.

Counter Culture Coffee

Bulk Coffee

Counter Culture offers bulk bags of their signature blends, designed for committed coffee drinkers who want to reduce waste and keep their preferred roasts in steady supply. Each bag yields 48 to 160 cups depending on brewing method and bag size, making bulk purchasing both economical and practical. Perfect for those looking to streamline their coffee routine without compromising on quality or variety.

Counter Culture Coffee

Cold Coffee Bundle

Apollo is Counter Culture's go-to iced coffee, sourced from organic, washed Ethiopia. The washed processing preserves clean, vibrant acidity that cuts through cold brew beautifully. Expect bright citrus notes backed by a delicate floral finish—the kind of clarity that rewards slow, chilled extraction. This limited-season bundle doubles your supply of whole beans, with a pour-over method and ratio included to dial in crushable iced brews at home.

Counter Culture Coffee

La Golondrina

La Golondrina, sourced from the Orgánica cooperative in Colombia since 2007, is a washed coffee that exemplifies the region's classic flavor profile. The washed processing highlights clean acidity and clarity, allowing cherry brightness to shine alongside rich milk chocolate and subtle nutty undertones. This is Counter Culture's most popular single-origin offering—a testament to the cooperative's unwavering commitment to sustainable farming and consistent quality that has resonated with customers for over 15 years.

Counter Culture Coffee

Mountain Harvest

Mountain Harvest sources from farms on Uganda's Mount Elgon, a region producing coffees with distinctive bright acidity and spiced complexity. This washed coffee brings out crisp citrus notes balanced by warming ginger spice and subtle molasses sweetness. Counter Culture has partnered with Mountain Harvest since 2018, supporting their commitment to quality, sustainability, and farmer equity—making this a coffee where exceptional flavor aligns with meaningful impact.

Counter Culture Coffee

Mpemba

From the Kazoza N'Ikawa cooperative in Burundi's Kayaza province, this washed coffee embodies the quality commitment reflected in its name—"the future is coffee" in Kirundi. The washed process preserves the coffee's clean, bright character and delicate structure. Expect juicy top notes of clementine balanced with honey sweetness and a refined, tea-like body that lingers. Counter Culture highlights this as their favorite Burundian offering, and it's an essential example of what makes coffees from this region distinctive.

Counter Culture Coffee

Mpemba – Natural Sundried

This natural-sundried lot hails from the Kazoza N'Ikawa cooperative in Mpemba, Burundi, a region that has emerged as a leader in high-quality natural processing since 2014. The natural processing method—where coffee cherries dry whole before removal—contributes the coffee's dynamic, fruity character. Expect vivid flavors of fig and strawberry with a bright, clean acidity that lifts the cup. Meticulous cherry selection ensures consistency in a lot that Counter Culture returns to annually, making it a benchmark natural from one of East Africa's most promising origins.

Counter Culture Coffee

Nueva Llusta

From the CENAPROC cooperative in Bolivia's Yungas jungle region, this washed organic coffee represents 20+ years of partnership with dedicated farmers who overcome significant logistical challenges to deliver consistent quality. The washed process highlights delicate cherry character balanced by complex sweetness with vanilla and hazelnut notes. A remarkable expression of high-altitude Bolivian terroir that rewards the cooperative's commitment to excellence.

Counter Culture Coffee

Perennial

Perennial is a certified organic blend sourced from Counter Culture's longest-standing producer relationships, spanning over three decades of collaborative work grounded in quality and sustainability. The washed processing brings clarity to a full-bodied profile rich with juicy fig and sweet dark chocolate notes. This coffee reflects the depth and stability that comes from deep, enduring partnerships rather than transactional sourcing. It's a deliberate choice for drinkers who value traceability and the human relationships embedded in their cup.

Flower Child Coffee

Busambo - Red Bourbon

From Kayanza in Burundi, this Red Bourbon was processed at the Umoco washing station with a distinctive two-stage fermentation: 12 hours followed by another 12 hours in cement tanks, then dried 20–25 days on raised beds. The cup delivers exceptional clarity with notes of loquat, apple, apricot, pink grapefruit, candied plum, and dried fruit undertones, balanced by complex sweetness and subtle cacao. Roaster Flower Child selected this as their sweetest Red Bourbon lot of the season, praising its super bright acidity and dynamic evolution from hot to cool—a glossy, complex cup that showcases why Bourbon remains essential to specialty coffee.

Flower Child Coffee

Decaf El Nevado

From Santa Maria in Huila, Colombia, this decaf retains impressive complexity without the caffeine. The rounded mouthfeel and almond butter notes suggest careful processing that preserves the bean's natural oils and sweetness. Tamarind acidity and brown sugar backbone create balance—this isn't a muted decaf, but a full-flavored cup that stands on its own merit.

Flower Child Coffee

Erick Bravo - Pink Bourbon

From Finca El Chaferote in San Agustín, Huila, Colombia, this 100% Pink Bourbon showcases the variety at its finest. The coffee undergoes a distinctive fermentation process: 48 hours in cherry followed by a 36-hour dry-ferment after de-pulping, then washed and dried in a greenhouse for 15–20 days. Expect a weighty body with tropical stone fruit, kiwi, lychee, and cane sugar sweetness balanced by delicate, firm acidity. Erick Bravo's meticulous farming—leveraging cool Magdalena River conditions and competition-winning expertise—delivers a lively, well-rounded coffee that works across all brew methods.

Flower Child Coffee

Joaquin Lipa - Bourbon

Joaquin Lipa's Bourbon comes from Puno in Peru's Inambari region, grown at elevation where this rare variety thrives. Hand-picked for ripe cherries only, the coffee was washed, fermented for just over a day, and dried on raised beds to 10.5% moisture—a meticulous process that preserves clarity. The cup delivers layered juicy dark fruit (Malbec grape, currant, pluot, blueberry) with medium+ sweetness, sparkling acidity, and a well-rounded body hinting at cacao. Bourbon is genetically crucial to specialty coffee but rarely seen today; Lipa's example showcases why this finicky, low-yielding variety is worth the effort.

Flower Child Coffee

Lisbeth Mariño - SL9

From Pacaybamba, Cusco, this washed coffee showcases the rare SL9 variety—an Ethiopian-adjacent plant with geisha-like genetics and exceptional cup potential. Lisbeth Mariño, a leading female producer and cup taster in her district, hand-selected only ripe cherries, then applied an 18-hour fermentation followed by 36-hour dry fermentation before washing and 20 days of shade-dried drying. The cup sings with mango, plums, and juicy citrus at warmer stages, then unfolds into floral harmonies and sweet citrus complexity as it cools—a special, bottle-worthy coffee best enjoyed neat after two weeks rest.

Flower Child Coffee

Remera

Remera is a prize lot from Kayanza, Burundi, produced at a washing station founded by farmers Picasso, Zephyrin, and Jeremiah who've built an innovative specialty supply chain while cultivating 38,000+ coffee trees. The Bourbon—Burundi's only legal variety—was picked at peak ripeness, fermented for 12 hours wet then 12 hours dry in cement tanks, and dried for 20–25 days on raised beds. The cup oscillates between firm pink lady apple acidity and big berry notes (blackberry, blueberry) with whipped cream, silky florals, and stone fruit sugars layered into a refined, silky-sweet finish.

Flower Child Coffee

Roberto Flores - Gesha

Roberto Flores grows this celebrated Geisha variety in Cusco, Peru, where the young 25-year-old farmer achieved exceptional results this season. Hand-harvested with selective cherry picking, the coffee undergoes a two-stage fermentation: 18 hours initial fermentation, then depulping followed by 36 hours of dry fermentation before washing and 20 days of shaded drying. The cup delivers opulent florality (lavender, rose, honeysuckle) layered with raspberry, fuji apple, cherry, and tropical fruit notes, supported by big body and brilliant acidity. This is a prized Geisha varietal—one of the world's most sought-after heirlooms—worth seeking out for its complexity and versatility across brewing methods.

Flower Child Coffee

Victor Bonilla - Aruzi

Victor Bonilla's Aruzi trees have reached maturity on Finca Villa María in Huila, Colombia, producing a balanced and comforting coffee. Washed processing includes selective harvesting, 36–40 hour sealed barrel fermentation, and eco-efficient water use via Eco-Mill washing, followed by 15–18 days of marquesina drying. The cup shows medium-plus body and sweetness with mellow acidity, layering black cherry, chocolate, and date notes over dried fruit, condensed sugars, and a buttery texture. This rare Bourbon Aruzi variety—a competition winner and cupping-table standout—represents Bonilla's decade-long pursuit of specialty coffee excellence.

George Howell Coffee

Al-Manshiya, Yemen

Grown in Ans, Dhamar, Yemen at 1,900–2,100m on terraced farms shaped by centuries of farming tradition and limited water. A rare Kent variety—genetically rooted in Yemen's Typica Bourbon lineage—processed through the advanced Alchemy XCI method combining aerobic, carbonic maceration, and anaerobic fermentations followed by ultra-slow drying. The cup delivers peach blossom, candied cranberry, floral hints, and honeyed sweetness with remarkable clarity and intensity. Selected for the 90+ Series, this is an expressive coffee that bridges heritage farming with innovative fermentation.

George Howell Coffee

Alchemy Espresso

Alchemy is a carefully calibrated five-origin blend spanning Africa, South America, and Central America. It pairs natural-processed Brazil with washed Colombian coffee to build full body and subtle fruit character, then layers in Costa Rican beans for nut-forward nougat smoothness, Guatemalan coffee for rich dark chocolate, and Ethiopian for floral brightness. Designed as a classic medium-dark espresso with exceptional sweetness, it performs equally well as a pure shot or cut with milk.

George Howell Coffee

Cold Brew Blend

This is a deliberately crafted blend for cold brew extraction, combining darker roasted coffees from Guatemala and Costa Rica. The cold steeping process—lasting up to 24 hours—pulls out smooth, rich body with bittersweet chocolate character while suppressing the acidity you'd get from hot brewing and flash-chilling. The result is a beer-like concentrate that trades brightness for deep, rounded sweetness. Choose this if you want a cold brew that's intrinsically smooth rather than relying on ice to mellow hot coffee.

George Howell Coffee

Daterra Calabria, Brazil

Grown at Mantiqueira in Brazil, this coffee is naturally processed—fully ripened cherries are slowly dried on the farm before hulling, a method that builds body and sweetness while minimizing acidity. The roast is deliberately dark, engineered for balance rather than brightness. Expect a lush, heavy-bodied cup with notes of dark chocolate and cherry-glazed walnuts, bittersweet and satisfying. This is the roaster's darkest offering and rewards those seeking depth and minimal sharpness.

George Howell Coffee

Daterra Sundrop Medium, Brazil

From Daterra in Brazil's Cerrado region, this natural-process coffee is distinguished by cherries left one step past full maturation on the tree, then dried on raised beds to concentrate starches and body. Daterra's owner, Luis Pascoal, pioneered sealed packaging for raw coffee and holds Rainforest Alliance Certification Level A, the highest designation. Natural processing amplifies the coffee's inherent sweetness and nuanced fruit character, while the extended ripening and careful drying create a full-bodied cup with complexity. This is coffee from a farm genuinely committed to sustainability and quality innovation.

George Howell Coffee

Daterra Sundrop, Brazil

Daterra's Sundrop comes from a pioneering farm in Brazil's Cerrado region, owned by visionary Luis Pascoal and recognized as the world's first Rainforest Alliance Certification Level A recipient. The cherries were allowed to ripen beyond full maturation on the trees before being dried on raised beds, a natural process that maximizes starch absorption and creates a full-bodied, exceptionally smooth cup. Expect butterscotch, blueberry, clove, and subtle guava—nuanced fruit notes preserved through Daterra's innovation in sealed raw-coffee packaging. This is coffee from a farm that combines quality obsession with serious environmental stewardship, protecting Brazil's second-most important biodiversity hotspot.

George Howell Coffee

Decaf Cadefihuila Medium, Colombia

This regional blend exclusively sources from the Cadefihuila Cooperative, representing 3,500 small-scale growers across 28 municipalities in Huila, Colombia. The coffee is decaffeinated in-country using ethyl acetate derived from sugarcane—a natural, solvent-based approach that preserves flavor. Expect a clean cup with layered notes of dark chocolate, almond, and caramel. A rare decaf that prioritizes both origin integrity and taste without sacrificing the coffee's character.

George Howell Coffee

Decaf Cadefihuila, Colombia

This regional blend exclusively sources from the Cadefihuila Cooperative, representing 3,500 small-scale growers across 28 municipalities in Huila, Colombia. The coffee is decaffeinated in-country using ethyl acetate derived from sugarcane—a natural process that preserves cup integrity. Expect a clean profile with brown sugar, almond, and caramel notes. It's a decaf that doesn't sacrifice flavor complexity, backed by direct producer relationships and transparent sourcing.

George Howell Coffee

Dota Dark, Costa Rica

From Dota, a celebrated canton in San José province, Costa Rica, this washed coffee comes from small-scale farmers working farms averaging just 8.5 acres. The roaster has developed this darker profile specifically for smoothness and richness, delivering notes of dark chocolate, caramel, and walnut. George Howell considers Dota one of Costa Rica's finest coffee regions, and this expression showcases why—a roast designed for depth without harshness, ideal for espresso or milk-based drinks.

George Howell Coffee

Dota Medium, Costa Rica

From Dota, a celebrated canton in San José province, this washed coffee comes from small-scale farmers working average plots of 8.5 acres in terrain that George Howell ranks among Costa Rica's finest. The processing brings out a smooth, balanced acidity and round body, letting the coffee's inherent richness shine. Expect dark chocolate and cherry at the core with a subtle citrus lift—a sophisticated, fruit-forward profile that rewards slow sipping.

George Howell Coffee

Dota, Costa Rica

Dota is a canton in San José province, Costa Rica, produced by small farmers averaging 8.5 acres on land that borders the renowned Tarrazú region. Washed processing highlights the coffee's clarity and balance. The cup centers on dark chocolate and cherry flavors, supported by very smooth acidity and a rounded body—a profile that reflects why George Howell considers this region among Costa Rica's finest.

George Howell Coffee

El Injerto Malawi Gesha, Guatemala

El Injerto in Guatemala has won more Cup of Excellence awards than any farm globally, a testament to owners Arturo Aguirre Sr and Jr's relentless pursuit of quality and environmental stewardship. This washed geisha variety produces small, early-ripening beans that brew into a soft, refined cup. Expect floral brightness—rose and jasmine—balanced by delicate sugarcane sweetness, a profile that rewards careful brewing and shows why this farm is a consistent standout.

George Howell Coffee

El Meson Summer Harvest Medium, Colombia

El Mesón is a small farm in southern Huila, Colombia, cultivated by Luz Divia Fierro and Elpidio, who've planted over 46,000 Pink Bourbon trees—an Ethiopian variety prized for its distinctive orange-pink cherries. The coffee is washed and dried slowly on rooftop beds, a patient process that preserves delicate character. The cup shows striking clarity and balance with subtle cherry, white honey, and floral notes that rarely appear with such consistency. George Howell has built a three-year partnership with El Mesón and supports The Pickers Project to ensure fair wages and dignity for the harvesters who hand-pick each cherry.

George Howell Coffee

El Meson Summer Harvest, Colombia

El Mesón, located in southern Huila, Colombia, grows the distinctive Pink Bourbon variety—an Ethiopian migrant prized for its orange-pink cherries and delicate character. Hand-picked and slowly dried on rooftop beds, this washed coffee reveals striking clarity and balance with subtle notes of cherry, white honey, and unforgettable florals that rarely achieve such consistency. Produced by Luz Divia Fierro and Elpidio on a diversified farm they've built on formerly cattle-grazed land, this coffee represents a new generation of intentional Colombian producers. George Howell's partnership supports The Pickers Project, ensuring fair wages and protections for the skilled harvesters who make this quality possible.

George Howell Coffee

El Progreso, Colombia

Adriana Diaz Castillo and her husband broke from family tradition to cultivate exotic coffees at El Progreso in Colombia, earning Producer of the Year accolades in just eight years. This washed Geisha expresses their quality-focused approach with syrupy body and distinctive flavor notes of sweet lemonade, delicate bergamot, and subtle wintergreen. Beyond coffee, the farm integrates sustainability through crop diversification and coffee byproduct reuse, while Adriana's deep connection to the land shapes a holistic vision for the estate.

George Howell Coffee

Finca Concepcion, Guatemala

Finca Concepcion, established in the late 1800s, sits in Mataquescuintla near the active Pacaya volcano in Guatemala's high-altitude coffee region. Occasional ashfall enriches the volcanic pumice soil, creating ideal growing conditions alongside high altitude, rainfall, and shifting humidity. Washed processing highlights a luminous cup with distinctive earl grey notes, layered with nectarine and honey—a coffee that balances brightness with subtle richness.

George Howell Coffee

Gaharo Hill Medium, Burundi

Gaharo Hill comes from the misty highlands of Burundi, where Long Miles Coffee works directly with thousands of smallholder farmers across washing stations in Bukeye, Heza, and Ninga. The coffee is washed, a process that emphasizes clarity and cleanliness in the cup. Long Miles' Coffee Scouts—local agronomists embedded in farming communities—guide year-round cultivation and cherry selection, resulting in improved quality and traceability. This is coffee rooted in genuine relationship: farmers receive premium pricing, quality bonuses, and structural support that extends to education and reforestation, making each cup a direct investment in Burundian communities.

George Howell Coffee

Gaharo Hill, Burundi

From the mist-covered hills of Burundi, these washed coffees come from thousands of smallholder farmers connected through Long Miles Coffee's cooperative washing stations in Bukeye, Heza, and Ninga. The Long Miles model pairs farmers with local Coffee Scouts—agronomists who live in the community—to improve cherry quality and farm practices year-round. Washed processing highlights the beans' inherent character while the relational infrastructure ensures farmers receive premium pricing and quality bonuses. This is coffee that matters: each purchase supports sustainable practices, education, and reforestation across Burundi's challenging landscape.

George Howell Coffee

Gesha Village Estate Lot 47, Ethiopia

Geisha Village Estate Lot 47 comes from the Gori Gesha forest in Ethiopia, just miles from where the Gesha variety originated—a distinction that matters. Naturally processed, this lot captures the varietal's signature floral character alongside stone fruit complexity. The cup unfolds with white grape and tangerine notes, layered with jasmine florals, delivering concentration and sweetness despite a challenging harvest year. This is coffee from a producer (Adam Overton and Rachel Samuel) known for refusing compromise; the result sparkles with purity and elegance.

George Howell Coffee

Gesha Village Estate Lot 54, Ethiopia

Geisha Village Estate sits just miles from the Gori Gesha forest in western Ethiopia, where the Geisha variety originated. This natural-process lot preserves the estate's signature purity and elegance through careful lot selection that honors the coffee's floral foundation. Expect rose and lychee aromatics layered with cherry sweetness and a graceful, expressive cup. Despite 2024's difficult harvest—unpredictable rains and heat that slashed yields across Ethiopia—these coffees remain remarkably concentrated and intense, reflecting both terroir and the growers' unwavering craft.

George Howell Coffee

Grandes Maestros del Arte Wixárika: Acervo Negrín

This coffee from Jalisco, Mexico, is part of George Howell's cultural partnership initiative, created to honor the Wixárika indigenous people and celebrate their artistic heritage. Released alongside a major museum exhibition at Museo Cabañas in Guadalajara, the coffee represents both a direct trade commitment and a commitment to indigenous recognition. The exact processing method and tasting profile are not detailed in the available text, but the coffee's significance lies in its cultural provenance and the roaster's support of indigenous communities and artists through this release.

George Howell Coffee

Guadalupe Miramar Medium, Mexico

From an association of 15–20 small farmers in Guadalupe Miramar, Oaxaca, this washed coffee represents a collaborative effort to elevate beyond subsistence farming through quality production of traditional varieties. The washed process preserves clarity while the coffee delivers rich dark chocolate and vanilla notes with a subtle guava brightness that lifts the finish. This lot exemplifies Oaxaca's reputation for refined, balanced coffees and supports a cooperative model of regional farming.

George Howell Coffee

Guadalupe Miramar, Mexico

This lot comes from a collective of 15–20 small farms in Guadalupe Miramar, Oaxaca, working together to elevate beyond subsistence farming by focusing on traditional varieties the region is known for. Washed processing brings clarity to the cup, revealing a soft milk chocolate foundation anchored by hints of tangerine and lime acidity. The approach prioritizes quality and terroir expression over volume, making this a meaningful choice for drinkers seeking single-origin character with citrus brightness.

George Howell Coffee

Hejrat Al Ain, Yemen

Katibah Jafar has spent over 20 years perfecting coffee cultivation on terraced slopes in Hejrat Al Ain, Yemen, balancing farming with motherhood. This natural-process lot comes from 500 trees and placed #18 in the Best of Yemen competition. The cup delivers effervescent notes of cherry blossom, vanilla, and ripe mango—a vibrant, layered profile that showcases the care invested in this single-origin microlot.

George Howell Coffee

Kanzu Medium, Rwanda

Kanzu is a private wet mill on Rwanda's volcanic slopes, sourcing ripe cherries from approximately 60 small farms at high altitude. The washed process is executed with precision—careful fermentation and even drying—to deliver clarity and complexity. Expect a full-bodied, sweet cup with dark chocolate, plum, and orange notes, balanced and elegant. This is a coffee that rewards attention to processing detail, showing what careful stewardship at the washing station achieves.

George Howell Coffee

Kanzu, Rwanda

Kanzu is a private wet mill in Rwanda sourcing cherries from roughly 60 small farms on high-altitude slopes with volcanic soil and lush ecosystem—ideal coffee terroir. The washed process emphasizes careful fruit removal, controlled fermentation, and even drying, yielding a full-bodied, sweet, and elegant cup. Tasting notes reveal pure coffee flavor with black tea-coated undertones of sweet plum and orange. This is a quality-driven lot that showcases the care built into every step of milling.

George Howell Coffee

Kerehaklu Estate, India

Kerehaklu Estate, nestled in Karnataka's Chikmagalur district, is a fourth-generation family farm run by Ajoy Thipaiah, who blends traditional cultivation with scientific precision. The Chandragiri variety grows under native forest shade, preserving biodiversity on the land. The coffee undergoes a distinctive fermentation using a frozen starter culture derived from parchment and mucilage—a method that captures native microbes from the prior harvest, creating microbial continuity and complexity. The result is a refined, elegant cup with prominent milk chocolate and delicate black tea notes, finished with subtle plum undertones. This is a coffee that rewards thoughtful brewing.

George Howell Coffee

La Minita, Costa Rica

La Minita, a legendary Costa Rican microlot, built its reputation on obsessive quality control: every blemished bean is removed by hand before processing. This washed coffee delivers exceptional clarity and finesse in the cup, with a pure coffee flavor anchored by subtle notes of orange, milk chocolate, and clear maple syrup. The meticulous sorting translates to a clean, nuanced profile that justifies its three-decade legacy.

George Howell Coffee

Las Afiladeras, Ecuador

Las Afiladeras, operated by the Jumbo family in Ecuador, cultivates a diverse mix of Typica, Bourbon, Caturra, and Catucai varietals. Hand-selected cherries undergo 24–30 hours of fermentation before careful drying, a process that builds complexity and clarity. The cup delivers distinct layers of pomegranate, raspberry, and hibiscus—bright, tea-like florality paired with red fruit acidity. This coffee rewards the Jumbos' attention to detail at harvest and fermentation.

George Howell Coffee

Llaqta Pata, Peru

Llaqtapata sits high on the Peruvian Andes near Choqesafra glacier, where cold mountain air extends cherry ripening and builds deep sweetness. Gilber Huayllas Huaman, inheriting this family land and drawing on Incan heritage, has developed the farm meticulously over seven years on volcanic, mineral-rich soils. Washed processing preserves the coffee's vibrant, precise flavor profile—balanced and complete, with structure and energy that feels clean. His work has earned third place in Peru's 2025 Cup of Excellence, distinguishing Llaqtapata for clarity, sweetness, and technical execution.

George Howell Coffee

Mamuto AA, Kenya

Mamuto grows on the slopes of Mt. Kenya in the Kirinyaga region, where the late Walter Mathagu spent decades establishing small-farm quality standards before his sons Peter, Jason, and Patrick took over. The coffee is washed and dried on-farm, then rested in parchment for six weeks in aerated bins to develop complexity. SL-28 varietal delivers lush dark fruit, full body, and perfect sweetness—terroir-driven flavors that George Howell has sourced continuously since 2006. This is benchmark Kenyan coffee that justifies comparison to fine Bordeaux.

George Howell Coffee

Mamuto AB Medium, Kenya

Mamuto is a small-farm cornerstone in Kirinyaga, Kenya, grown beneath Mt. Kenya's slopes in deep red-orange soil that has produced consistently exceptional coffee since 2006. The entire lot is washed and processed on-farm, then rested in aerated bins for six weeks before milling—a protocol that preserves the coffee's natural complexity. The SL-28 varietal delivers lively dark fruit notes with full-bodied sweetness and structural balance that rivals far costlier competition. This is the legacy of Walter Mathagu, Kenya's small-farmer quality pioneer, now stewarded by his sons; buying Mamuto means supporting three decades of uncompromising craftsmanship.

George Howell Coffee

Mamuto Peaberry, Kenya

Mamuto is a 21-acre farm in Kirinyaga, Kenya, beneath Mt. Kenya's slopes, where the late Walter Mathagu pioneered small-farmer quality coffee before his sons now continue his legacy. The coffee is washed and processed entirely on-farm, then rested six weeks in aerated bins before milling—a meticulous approach that honors terroir. SL-28 variety delivers lush dark fruit notes, full body, and complexity comparable to fine wine. This is a coffee George Howell has sourced continuously since 2006, one that consistently demonstrates why Kenya's volcanic soils and altitude produce some of specialty coffee's most compelling cups.

George Howell Coffee

Montecarlos Medium, El Salvador

Montecarlos Estate sits on a dormant volcano in El Salvador's high-elevation volcanic chain, where Charles Batres pioneered the Pacamara variety—a cross of Pacas and Maragogype first commercially harvested in 1992–93. The washed processing involves triple-washing with natural mineral spring water, followed by 100% sun-drying on clay patios over fifteen days using a gravity-fed mill system unchanged since the 1870s. The resulting cup delivers nougat, tangerine, and milk chocolate with full body and exceptional cleanliness—approachable and versatile across brewing methods. This is a historically significant coffee from a family operation spanning five generations, grown in ideal volcanic microclimate with meticulous ripeness selection.

George Howell Coffee

Montecarlos, El Salvador

Montecarlos Estate sits on a dormant volcano in El Salvador's central highlands, where Carlos Batres has expanded a five-generation family farm into a 40-year coffee industry legacy. The estate made history by developing and commercializing Pacamara—a cross of Pacas and Maragogype varieties—beginning in the late 1980s, with the first harvest in 1992–93. Washed and sun-dried on clay patios for 15 days using the farm's 150-year-old mill, this coffee presents as pure with light orange notes. It's an approachable, crowd-pleasing cup that reflects both terroir and the pioneering spirit of a farmer committed to sharing Pacamara's potential across El Salvador.

George Howell Coffee

Patio Bonito Anaerobic, Colombia

Patio Bonito sits in Cauca's volcanic highlands at 5,150–5,410 feet, where cool mountain air and steady rainfall create ideal conditions for exceptional coffee. Paola Trujillo, a chemical engineer turned farmer, hand-selects only the ripest cherries from her family's diverse varietals, including the rare Wush Wush—an Ethiopian heirloom prized for its delicate structure and complex aromatics. The cherries undergo 32 hours of anaerobic fermentation in sealed, oxygen-free tanks, which slowly breaks down sugars and organic acids to build sweetness and structure, followed by pulping, a full wash, and 12 additional hours of fermentation before drying on raised beds. The result is a bright, expressive cup with notes of grapefruit, papaya, and chamomile that showcase the full potential of this rarely cultivated variety.

George Howell Coffee

San Martin Small Farmer Lots, Guatemala

From the Asorguate Farmer's Association in Guatemala's San Martin region, this coffee comes from 100 small producers averaging 7.5 acres each. Cherries are washed and dried on raised beds at El Retiro mill, then meticulously sorted by size and density twice before color sorting and cupping at Beneficio Seco Las Cruces. The resulting cup delivers semi-dark chocolate, molasses, and tangerine—an easy-drinking, well-defined profile that reflects both terroir and careful processing attention.

George Howell Coffee

Wadi Al-Sail Z110, Yemen

From a small collective of farmers in Wadi Al-Sail, eastern Haraz region, this coffee exemplifies Yemen's 600-year tradition of coffee cultivation and processing. Naturally processed to amplify fruit-forward aromatics, Z110 opens with dried raspberry and spiced date, then develops powerful warming spices—nutmeg and clove—that anchor a syrupy, molasses-rich body. Brown sugar sweetness and a pomegranate finish create a balanced, layered cup that captures the distinctive character of Yemen's smallholder coffees.

George Howell Coffee

Worka Chelbessa Medium, Ethiopia

From the renowned Yirgacheffe terroir in Ethiopia, this coffee sources heirloom varieties from small farms surrounding Worka Chelbessa, where native forest genetics thrive. Washed processing emphasizes the coffee's brightness and floral character. Expect a soft, rounded caramel foundation with delicate cherry blossom aromatics, subtle stewed peach, and a honeyed finish—a signature expression of Yirgacheffe's distinctive indigenous floral profile. Certified Organic.

George Howell Coffee

Worka Chelbessa, Ethiopia

From the legendary Yirgacheffe region of Ethiopia, this washed coffee showcases heirloom varieties grown on small farms surrounding Worka Chelbessa, with roots in the native forest ecosystem. The washed process clarifies the delicate floral character these highlands are renowned for—a tradition dating back to the 1970s when Yirgacheffe introduced the world to uniquely aromatic Ethiopian coffees. Expect peach and cherry with a distinctive honeyed-jasmine finish. Certified organic and worth seeking for its authenticity and distinctive cup profile.

George Howell Coffee

Yahya Al-Ofairi, Yemen

From Bani Ofair in Yemen's Dhamar Governorate, this coffee grows on terraced farms at high elevation where water scarcity and challenging conditions make traditional cultivation remarkable. Processed as a natural, the fruit-forward method amplifies the coffee's inherent stone-fruit character. Expect fresh blackberry, clove spice, and rich dried cherry—a bold, complex profile that reflects both terroir and Yemen's coffee heritage. This is a coffee from a farmer committed to preserving methods despite adversity.

George Howell Coffee

Yulnimox, Guatemala

Dominga Perez Juan has cultivated this coffee since 1998 on her transformed land in Guatemala, now part of Jovemcafe, a cooperative that diversifies income through egg production and tree nursery work. She hand-depulps her coffee, controlling quality at every step. The cup opens with rose florality and ripe peach, finishing with subtle plum notes—a refined, aromatic profile that reflects meticulous processing and terroir.

Heart Coffee Roasters

Colombia Decaf

This decaf hails from San Agustín in Colombia, a region known for balanced, approachable coffees. The decaffeination process preserves the coffee's natural sweetness and body, letting fig and toffee notes emerge alongside smooth milk chocolate. It's an ideal choice for those seeking a flavorful decaf without the caffeine—proof that removing caffeine doesn't mean sacrificing taste.

Heart Coffee Roasters

Colombia Jorge Morales

Grown at 2100 meters in Nariño, Colombia's southern coffee region, this fully washed coffee showcases the clarity and vibrant acidity that elevation brings. The washing process highlights the origin's inherent fruit character—expect apple blossom aromatics, golden raisin sweetness, and a velvety caramel finish. Clean, fruit-forward, and refined, it's a benchmark expression of what quality Colombian coffee can deliver.

Heart Coffee Roasters

Colombia Luz Divia Fierro

From Huila at 1,650 meters elevation, this Pink Bourbon coffee is fully washed to preserve clarity and brightness. The cup delivers golden plum and white currant with a distinctive hibiscus character—floral, tart, and memorable. This is a clean, well-defined Colombian that lets the varietal's delicate fruit expression come through without interference.

Heart Coffee Roasters

Ethiopia Gerba Dogo Sodu

This fully washed heirloom from Gerba Dogo Sodu in Guji sits at 2100–2300 meters, where cool nights and volcanic soils build complexity. The washed process keeps the fruit bright and clean while allowing the varietal character to shine. Expect strawberry and hibiscus florality balanced by brown sugar sweetness—a classic Ethiopian profile executed with clarity and precision.

Heart Coffee Roasters

Ethiopia Habtamu Fikadu

From the renowned Yirgacheffe region of Ethiopia at 2000m elevation, this lot showcases three traditional heirloom varieties—Kurume, Dega, and Wolisho—processed fully washed to highlight their delicate character. The washed treatment strips away fruit-forward layers to reveal a crisp, floral profile: honeydew sweetness, bright apricot acidity, and distinctive lilac notes that linger. This is classic Yirgacheffe territory—complex and tea-like with the specificity that comes from varietal diversity and high-altitude cultivation.

Heart Coffee Roasters

Honduras Benjamin Paz La Salsa

This fully washed SL-28 comes from El Cedral in Honduras at 1,680–1,730 meters, a high-altitude zone that develops clean, bright acidity. The washed process strips away fruit pulp to let the bean's inherent character shine through: peach and mandarin notes lead, followed by honeysuckle florality. SL-28 is a cultivar known for complexity and clarity—perfect for filter brewing where you want to taste every note.

Heart Coffee Roasters

Honduras David Muñoz Las Flores

David Muñoz's Las Flores farm sits at 1,620 meters in Santa Barbara, Honduras, where Pacas and Catuai varieties thrive in the mountain climate. The fully washed process highlights the coffee's brighter character—orange blossom aromatics leap forward, followed by praline sweetness and chocolate taffy richness on the palate. This is a well-structured cup that balances floral delicacy with roasty depth, exemplifying what careful fermentation and washing can achieve in Central America.

Heart Coffee Roasters

Honduras Ramon Hernandez

From the highlands of Santa Barbara, Honduras, this Pacas variety is grown at 1,820 meters elevation where cooler conditions develop vibrant acidity and clarity. The fully washed process strips away fruit pulp to highlight the coffee's inherent brightness and structure. Expect black currant and jasmine aromatics balanced by subtle panela sweetness—a refined, tea-like cup that rewards careful brewing. A standout single-origin from a named producer that shows what meticulous Honduran farming can deliver.

Heart Coffee Roasters

Honduras Vilma Miranda

From the Santa Barbara region of Honduras at 1700m elevation, this Pacas varietal is fully washed to highlight clarity and vibrancy. The cup delivers yellow peach and maple candy sweetness anchored by a distinctive bergamot florality—a combination that speaks to the altitude and careful processing. This is a well-articulated coffee that rewards straight espresso or filter preparation.

Heart Coffee Roasters

Kenya Nyawira AA

From Embu at 1400m elevation, this Kenya Nyawira AA showcases the classic SL28 and SL34 varieties that define Kenyan coffee character. The fully washed process highlights bright acidity and clean fruit expression—black currant and rose hips leap forward, underpinned by molasses sweetness that rounds the finish. A textbook Kenyan that delivers complexity and balance without pretense.

Huckleberry Roasters

BLACK BOX Award Tour: Congo Majirane

Majirane Cooperative is a group of approximately 500 farmers on the northwest shore of Lake Kivu in the Democratic Republic of Congo, founded in 2020. They specialize in washed processing across two stations: Buchiro (main) and Kishinji (micro). This coffee won the Best of Congo Cooperatives competition and delivers tangy and sweet flavors with vibrant complexity and juicy acidity—a standout Congo that reflects both the quality of the cooperative's work and the resilience required to produce and export coffee from Eastern Congo under challenging circumstances.

Huckleberry Roasters

BLACK BOX: Ecuador La Cueva Natural

From Finca de La Cueva in the hills above Cariamanga, Ecuador, this small-lot natural process coffee is the work of sisters Venilda and Monica Cueva and their nephew Alex, who farm exclusively with natural processing on a small plot. The family's meticulous attention to fermentation and drying shines through: freeze-dried and jammy fruit notes anchor the cup, balanced by bright citrus acidity and creamy sweetness. 100% San Salvador variety, this is Huckleberry's first natural from Ecuador and among their tiniest lots—a genuinely unique coffee backed by the passion and precision visible on the farm itself.

Huckleberry Roasters

Blue Orchid Blend

Blue Orchid is Huckleberry's foundational house espresso blend, built from Central and South American coffees selected for their sweet, full-bodied character. The current iteration combines Nicaragua Cooperativa Procafé and Peru La Higuera, both washed-processed beans that deliver reliable chocolate and toffee notes. Designed for versatility—equally at home as espresso, in a latte, or black—this is comfort coffee that bridges the gap between darker roasts and lighter single origins. It's the blend for mornings when you want straightforward, mellow sweetness rather than floral complexity.

Huckleberry Roasters

Bom Senso Dark Roast

Bom Senso is a dark roast engineered for simplicity and approachability. Huckleberry selects full-bodied, lower-acid coffees and roasts them darker than their usual range to achieve a rich, roasty profile. Expect comforting flavors of sweet smoke, cacao, baking spice, and roasted nuts—a coffee that holds up beautifully to cream and sugar without disappearing. This is straightforward, satisfying coffee for dark roast lovers who want complexity without the pretense.

Huckleberry Roasters

Brazil Cotrim Honey

This honey-processed coffee comes from Fazenda Cotrim e D'Alessandro in Brazil, grown on the farm's highest parcels where the Cotrim family recently shifted focus toward specialty-grade lots and higher-quality varieties. The Catigua MG2 variety, selected for flavor rather than productivity, was processed using the honey method—which preserves fruit contact during fermentation to amplify sweetness and body. The cup delivers almond butter, cocoa, pear, and Nilla wafer notes with an easy-drinking character that elevates Brazil's traditional profile. This is Huckleberry's only Brazilian single origin for the 2025 harvest, marking the farm's continued ascent into specialty coffee after placing 5th in Brazil's Cup of Excellence.

Huckleberry Roasters

Civitas

Civitas is a slightly darker roast from Nueva Segovia, Nicaragua, produced by Puma Coffee. This washed coffee showcases a full body with prominent notes of dark sugars, chocolate, toffee, and nuttiness—a hair darker than Huckleberry's Blue Orchid Blend but equally refined. Huckleberry crafted this roast to prove that darker, more developed coffees deserve the same pride and care as their lighter counterparts, hitting all the roaster's quality benchmarks without compromise.

Huckleberry Roasters

Coffee Cupping - In Person Event!

Huckleberry Roasters

Congo Tuinuwane

From Cooperative Agricole Tuinuwane, a group of 578 farmers on Lake Kivu's southwest shore in Eastern Congo, this washed coffee placed 5th in the Best of Congo Cooperatives competition but impressed the roasters enough to rank as their second favorite. The washed process emphasizes clarity and brightness, revealing a syrupy, sweet body with notes of dates and brown sugar balanced against pleasantly-tart red currant and bright pink grapefruit. Sourcing from Congo during ongoing regional instability makes this coffee a testament to producer resilience; roasting it signals commitment to supporting quality Congolese coffee long-term.

Huckleberry Roasters

Ecuador Cerro Ahuaca

Cerro Ahuaca hails from the Southern Ecuadorian highlands near Cariamanga, sourced through Capamaco Trading from multiple small farms Roberto Jimenez curates. This year a portion of the blend incorporates experimental yeast fermentations, adding subtle complexity to the traditionally washed base while maintaining a classic Latin American profile. Expect toffee, fig, and candy apple notes with full body and sweetness—equally compelling on its own or with milk. A deliberate counterpoint to Huckleberry's wilder El Sauce, Cerro Ahuaca delivers the approachable, fruit-forward generosity that defined Ecuador coffees at their best.

Huckleberry Roasters

Ecuador El Sauce

Ecuador El Sauce is sourced from a town of the same name in Southern Ecuador, where Capamaco Trading and Coffee Quest blend coffees from multiple farmers. While technically washed, several contributing farmers employ yeast-inoculated fermentations that fundamentally alter the fermentation step, creating a fruit-forward profile unexpected from this origin. The blend balances intensity: some farmers use traditional washed processing while others employ controlled yeast fermentation, resulting in a cup that's tangy and fruity without overwhelming. Expect red grape, molasses, and berry muffin notes—a distinctive take on Ecuadorian coffee that's been refined over three years of roasting.

Huckleberry Roasters

Flores Belas

Flores Belas is a straightforward medium roast designed for simplicity and approachability. It delivers balanced chocolate and lightly-toasted nut flavors that won't overpower with bittersweet or smoky character—making it an excellent choice for milk and sugar. Unlike darker roasts, this coffee prioritizes clarity and drinkability over complexity, ideal for those seeking an uncomplicated, everyday cup.

Huckleberry Roasters

Peru Familia Peralta

Huckleberry returns to the Peralta family for their sixth consecutive harvest, sourcing from adjoining plots coordinated by Mavila Peralta's meticulous processing. This washed coffee balances approachable sweetness with genuine complexity—think apple pie, dried berry, and praline layered over buttery caramel notes. The Peraltas are part of Origin Coffee Lab's network, an exporter prioritizing transparency and fair pricing, making this an everyday drinker with real traceable value. Fruity and balanced enough for specialty brewing, friendly enough for milk.

Huckleberry Roasters

Phantom Limb Blend (Good Food Awards Winner!)

Phantom Limb showcases East African coffees—specifically Ethiopia Mokonisa (washed) and Ethiopia Worka Chelbesa (natural)—in a deliberately unconventional blend. The mix marries the jammy, fruity character of natural process with the clean, floral, bright lemonade notes of washed Africans, creating red grape and blackberry with lemon brightness and cocoa undertones. Designed to shine as espresso or drip, this 2021 Good Food Awards winner prioritizes distinctive, unexpected flavors over tradition. A portion of proceeds supports amputee support organizations.

Huckleberry Roasters

Rwanda Rambagirakawa Washed

From the Rambagirakawa subgroup of Dukundekawa Musasa Cooperative in Rwanda, this washed coffee represents Huckleberry's third year sourcing from female-led farmers around the Nkara washing station. The washed process preserves the clean sweetness and complexity that Rwandan Bourbon—planted across nearly the entire country—naturally expresses through rich red clay soil and meticulous picking and sorting. Expect layered sweetness balanced by sparkling acidity, with distinct notes of cranberry, dried apricot, marzipan, and lemon meringue. Beyond exceptional coffee, this purchase supports women's cooperatives working toward higher pricing and reinvesting premiums into health, education, and agronomy initiatives.

Huckleberry Roasters

Rwanda Tumba Natural

From Tumba Station in Rwanda's Northern Province, this natural-process coffee showcases the Bourbon variety grown at high altitude in clay-rich soil. Venuste Mugiraneza's processing station has built a reputation for quality across the Rutsiro region, delivering coffees that balance fruit intensity with subtle spice. Expect a syrupy body with dominant notes of red wine sangria, cola, ripe mango, and black cherry—a wine-forward profile that rewards those seeking complexity beyond traditional Rwandan brightness. A distinctive departure from the Lake Kivu coffees that typically define Huckleberry's Rwanda selections, yet equally compelling.

Huckleberry Roasters

Skeleton Key Decaf

Skeleton Key is Huckleberry's house decaf, currently sourced from the Caficauca Cooperative in Colombia and decaffeinated using sugarcane-derived ethyl acetate—a chemically safe process that allows in-country production in smaller batches. The washed Colombian beans are roasted for versatility, performing equally well with or without milk and as espresso or brewed coffee. Expect chocolate, caramel, and sweet nuttiness with hints of raisin and dried cherry. This is a seasonally rotating decaf selected specifically for balance and drinkability after dinner or whenever you want coffee without the caffeine jolt.

Huckleberry Roasters

Sound & Vision Blend

Sound & Vision is Huckleberry Roasters' all-purpose house espresso blend, built on a chocolatey, full-bodied foundation of Nicaraguan and Peruvian washed coffees with a smaller complement of natural-processed Ethiopian beans. The washed coffees provide traditional, comforting coffee character—bold and straightforward—while the natural-processed East African element adds subtle fruit and brightness for complexity. It's designed to please both purists who want coffee to taste like coffee and discerning palates seeking dimension, and it performs equally well as espresso, brewed coffee, cold brew, or served with milk. This is a workhorse blend that doesn't sacrifice character for consistency.

Hydrangea Coffee

Castillo - Rose Tea - Finca El Paraiso

From Finca El Paraiso in Cauca, Colombia, Samuel Diego Bermudez grows Castillo at 1960 meters elevation. The coffee undergoes a distinctive double anaerobic fermentation with yellow fruit yeast cultures, finished with a thermal shock wash to amplify delicate floral and fruit notes. Expect rose tea and oolong tea aromatics alongside cantaloupe sweetness, with a creamy body and bright lactic acidity. This is a deliberately crafted microbial fermentation that trades traditional clarity for complex, perfumed expression.

Hydrangea Coffee

Castillo - Thermal Shock Decaf - Finca El Paraiso

From Finca El Paraiso in Cauca, Colombia at 1,960 masl, this Castillo undergoes a semi-washed culturing process with Saccharomyces cerevisiae before decaffeination via sugarcane-derived ethyl acetate. The thermal shock washed method combined with careful decaf processing preserves complexity and delicate fruit characteristics that typically fade in decaffeinated coffees. Expect a clean cup with notes of raspberries, peach, and key lime, medium body, and brilliant acidity—uncommon vibrancy for a decaf. Note the short resting period of 5–7 days post-roast due to the dual processing intensity.

Hydrangea Coffee

Field Blend - Juicy Strawberry - Forest Coffee

From Acevedo in Huila, Colombia, this field blend grows at 1,400–1,600 meters elevation on producer Brayan Alvear's farm. The coffee undergoes anaerobic co-fermentation with strawberries, a technique that amplifies fruity aromatics and adds complexity to the cup. Expect vibrant strawberry and hyacinth florals balanced by subtle chocolate depth—an uncommon fermentation method that delivers distinctive character beyond standard processing.

Hydrangea Coffee

Gesha - Hybrid Washed - Mikava Estates, Marsella

This Geisha varietal grows at 1,700 masl in Marsella, Risaralda, Colombia, on Mikava Estates, a remote farm run by Paul and Kevin Doyle that practices meticulous day-by-day harvesting. The hybrid washed process—short fermentation in temperature-controlled steel tanks followed by single-layer drying on raised, shaded beds—creates a clean, polished cup without losing complexity. Expect yellow florals, Meyer lemon, and mixed berries with a juicy mouthfeel and refined acidity that carries through the finish. This is Geisha at its most elegant: competition-level precision processing that lets the variety's natural delicacy shine through with composure and clarity.

Hydrangea Coffee

Gesha - Letty Bermudez - Finca El Paraiso

Grown at 1,930 meters on Finca El Paraiso in Cauca, Colombia, this Geisha undergoes double anaerobic fermentation at low temperatures with tropical yeast, followed by a thermal shock wash that locks in flavor precursors while preserving coffee structure. The tasting profile delivers white peach, jasmine milk tea, and dried rose with a silky, balanced mouthfeel and medium body supported by prolonged acidity. Samuel Diego Bermudez's refined processing technique creates a layered fruit expression that justifies the selection of this highly sought Geisha varietal.

Hydrangea Coffee

Gesha - Natural - Mikava Estates, Marsella

Grown at 1,700 meters in Marsella, Risaralda, this Geisha varietal from producers Paul and Kevin Doyle showcases the brightness that natural processing brings to high-altitude Colombian coffee. The fermentation beneath cherry skin develops delicate floral aromatics—violet and hibiscus—alongside stone fruit sweetness. This is a refined, tea-like cup that rewards the complexity natural processing adds to an already distinctive varietal.

Hydrangea Coffee

Gesha - Natural - Hacienda La Papaya

From Hacienda La Papaya in Saraguro, Loja, Ecuador, this high-altitude Geisha (1,900–2,100 masl) is naturally processed by producer Juan Peña, allowing the fruit to drive the cup. Natural processing intensifies the coffee's inherent sweetness and body, evident in pronounced mango and raspberry flavors with delicate wisteria florality. Geisha's reputation for complexity is on full display here—a standout single-origin for those seeking layered fruit and floral character.

Hydrangea Coffee

Gesha - Salma Bermudez - Finca El Paraiso

Grown at 1930 meters on Finca El Paraiso in Colombia's Cauca region, this Geisha undergoes a distinctive process: overripe cherry selection followed by 72-hour submerged anaerobic fermentation with yeast, then dehumidifier drying to preserve aromatic clarity. The cup delivers mango and dulce de leches sweetness balanced by silky body and citric acidity, with floral elderflower notes throughout. The rich tropical character and layered complexity justify its specialty-lot status.

Hydrangea Coffee

Gesha - Semi Washed - Finca El Sendero

Grown at 1800m on Finca El Sendero in Cauca, Colombia, this Geisha variety is processed semi-washed, a method that balances the brightness of washing with the subtle fruit development of extended skin contact. The cup opens with distinctive rose and peach notes, followed by a bright mandarinquat finish that cuts clean. This is a specialty-grade lot from producer Eyder Erney Martinez Mosquera that showcases why Geisha commands attention: refined florality and complexity in the cup.

Hydrangea Coffee

Gesha - Washed - Finca El Turpial

From Finca El Turpial in Nariño, Colombia, at 2,780 meters elevation, this Geisha varietal is washed to highlight its distinctive floral and fruit-forward character. The washed process emphasizes the coffee's clean acidity and clarity, allowing the hibiscus florality and bright lime to shine alongside stone fruit notes of nectarine. Geisha coffees are prized for their complexity and aromatic intensity, and this single-origin expression from producer Emerson Felipe Narvaez justifies the reputation.

Hydrangea Coffee

Gesha - Wave Washed CF - Finca Soledad (Carl B Ag50 Special)

Grown at 1515 masl on Finca Soledad in Imbabura, Ecuador, this Geisha varietal undergoes Pepe Jijon's innovative Wave Washed CF process: a three-day cherry fermentation followed by a two-day mosto (low-oxygen fermented juice) infusion that manipulates temperature swings to preserve the bean's vitality. The result delivers mangosteen, jasmine, and lulo—bright, floral notes uncommon in fermented coffees. Rare varietal meets meticulous fermentation craft; this is a specialty lot for those seeking complexity beyond standard washed or natural processing.

Hydrangea Coffee

Maracaturra - Washed - Finca El Socorro

Grown at 1,798–1,890 meters on Finca El Socorro in Palencia, Guatemala, this Maracaturra expresses the clarity that a clean washed process brings to highland coffee. Juan Diego de la Cerda's careful cultivation yields a refined cup with nougat and apple sweetness balanced by subtle chamomile aromatics—a coffee that rewards slower sipping and reveals complexity across the cup's progression.

Hydrangea Coffee

Pacamara - Natural - Hacienda La Papaya

Grown at 2000m on Hacienda La Papaya in Loja by award-winning producer Juan Peña, this Pacamara is naturally processed to highlight fruit-forward character. The natural process brings melon, orange, and kiwi notes to the cup, while Peña's scientific approach to fermentation and drying—guided by wet-processing leader Segundo Cartuche—ensures precision and clarity in every lot. Hacienda La Papaya is known for experimental fermentation work and meticulous seed selection, making this coffee the result of genuine craft and innovation.

Hydrangea Coffee

Pink Bourbon - Washed - Finca Inmaculada, Fellow Farms Project

Grown at 1,500–1,700 meters in Valle del Cauca, Colombia, by the Hologuin family at Finca Inmaculada, this Pink Bourbon variety is washed to preserve its delicate acidity. Expect floral hibiscus alongside stone fruit (plum) and citrus (lime) complexity. A refined, fruit-forward coffee that showcases what high-altitude Colombian terroir can deliver.

Hydrangea Coffee

Purple Caturra - Mora Azul Washed - Monteblanco

From Finca Monteblanco in Huila, Colombia at 1730 masl, this Purple Caturra undergoes an innovative Mora Azul co-fermented washed process: cherries ferment with a cultured blueberry juice infusion for 150 hours in sealed tanks, then dry 2–3 days in sun followed by 15–18 days under shade. The cup is vivid and fruit-forward—blueberry and cotton candy grapes with smooth vanilla sweetness, creamy body, and bright acidity that finishes clean and juicy. This is precision fermentation meets terroir creativity: an expressive, competition-ready lot worth seeking.

Ilse Coffee

Colombia | Diana Quinayas

Diana Quiñayas tends a one-hectare farm in Los Robles, San Agustín, Colombia at 1,950 MASL, where she grows Geisha varietals with meticulous care learned from her father's early lessons in responsibility. The washed process involves selective hand-picking at peak ripeness every three weeks, followed by 40 hours of dry fermentation in majolica tanks and 15–20 days of drying. The cup delivers big florals layered with tropical fruit—bergamot, orange sherbert, and mango—in a complex, expressive profile. Quiñayas has built this micro-lot from just 600 trees and recovering Geisha plants, consistently producing some of the roastery's most memorable coffees year after year.

Ilse Coffee

Colombia | Huber Mendez

Villa Maritza sits at 1,920 MASL in El Triunfo, Ricabrisa, Tarqui, where Huber Mendez and his wife Maritza grow Pink Bourbon on inherited family land. The washed process involves selective picking at peak ripeness every 15 days, de-pulping same-day, then a three-day fermentation build followed by an additional 24-hour ferment before washing and 15–20 days of drying. Flavor-forward and bright—tasting notes of raspberry jam, rose hips, hibiscus, lime, and mango shine through with lush body and high sweetness. This is Huber's second year selling under his own name after years of specialty coffee attempts with no market access; now partnered with Monkaaba, his coffee deserves the attention.

Ilse Coffee

Colombia | Jaime Burbano

From Jaime Burbano's 2-hectare farm El Guayabo in San Agustin, Huila at 1750 MASL, this Caturra was harvested September 8–15, 2025. The washed process includes 13–15 hours of fermentation pre-depulp, 42 hours of dry fermentation in sealed bins, and 20–25 days of bed drying—a meticulous protocol that yields impressive sweetness and balance. You'll find ripe plum, brown sugar, and a clean, citric-tropical acidity throughout. Burbano, now 60 and a cornerstone of the Monkaaba group, prioritizes quality and lasting roaster partnerships after a lifetime perfecting his craft.

Ilse Coffee

Decaf Colombia | Monkaaba

A collaborative lot from 14 producers in Huila, Colombia, harvested at 1600–1900 MASL, this decaf uses sugarcane-washed processing with extended fermentation (cherry: 15–24 hours; seed: 24–48 hours) before ethyl acetate decaffeination. The cup delivers exceptional sweetness with brown sugar and wafer cookie character, rounded by subtle orange and stone fruit. It's proof that decaf can rival conventional coffee when grown and processed with intentionality.

Ilse Coffee

Ecuador | Juan Pena - Mejorado

From Hacienda La Papaya in Saraguro, Loja at 2,000 MASL, this washed Mejorado showcases Juan Peña's scientific approach to coffee cultivation. After careful harvest and float-sorting, cherries are depulped and fermented for 15 hours, then dried on raised beds for 10–18 days—a process that yields remarkable clarity. Expect stone fruit and bright green apple upfront, layered with orange blossom and rose, finishing with crisp limeade as it cools. A clean, elegant coffee that reflects both innovation and quality obsession on a farm that started as roses and has earned its reputation since 2014.

Ilse Coffee

Ecuador | Juan Pena - Sidra

From Juan Peña's Hacienda La Papaya in Saraguro, Loja at 2,000 MASL, this washed Sidra exemplifies Ecuador's high-altitude potential. Cherries are sorted by float, depulped, fermented 15 hours in water, then dried on raised beds for 10–18 days—a process that delivers clarity and complexity. Expect pear juice, apple, pineapple, stone fruit, ginger, and subtle botanicals with a crisp, clean backbone. This is a standout lot from a farm that blends data-driven cultivation with genuine innovation.

Ilse Coffee

Ethiopia | Banko Gotiti

Peach Rings, Lemongrass, Tropical Citrus

Ilse Coffee

Ethiopia | Keramo

From Keramo in Bensa, Sidama—grown at extreme elevations up to 2350 MASL in the Bombe mountains—this washed Ethiopian landrace combines the brightness of high altitude with carefully managed processing. Cherries are fermented for 36–72 hours before being dried on raised beds for 12–15 days, creating a crisp cup with pointed acidity and structured florality. Expect peach rings, ripe melon, elderflower, and mango with layered mouthfeel and lingering floral notes. Sourced from 1500 smallholder producers and managed by Asefa Dukamo Korma, whose exporting operation gained recognition with top finishes in the 2020 Ethiopian Cup of Excellence.

Ilse Coffee

Kenya | Ibonia Estate AB

From Solomon Waithaka's Ibonia Estate in Kiambu's Imani Block at 1,750 MASL, this AB lot blends SL-34 and Ruiru 11 varietal stock. Washed with care—floated, depulped, density sorted, and fermented underwater for 16–18 hours before extended drying—it delivers the structured sweetness Kenya does best. The cup opens with clementine, red berries, and currants, backed by syrupy body and fresh acidity. A rare single-estate release from Kenya, marking Ibonia's meticulous approach to small-lot separations and long-term quality work.

Ilse Coffee

Primary Espresso | Colombia

From Victoria Aguirre's Mi Bendición farm in Campanario, Intibucá at 1750–1800 MASL, this Bourbon was hand-picked and fermented in two stages: 30 hours in bags pre-depulping, then 35 hours post-depulping in tanks, before a 30–40 day covered solar dry. The result is rich and approachable—milk chocolate and nougat sweetness dominate, with deep purple fruits and subtle herbal-eucalyptus undertones. A second purchase from Victoria, a second-generation farmer reconnecting to her family's heritage after acquiring land in 2013.

Intelligentsia

Burundi Yandaro

Yandaro sits in Kayanza, Burundi, a region that Intelligentsia sources from directly since 2015. Red Bourbon cherries from thousands of smallholder farmers are washed and dried on raised beds with exacting precision. The cup delivers notes of dried apricot, bright clementine, and sweet persimmon with remarkable clarity—a complex, clean profile that reflects high-altitude terroir and meticulous processing. This is one of Burundi's most underrated origins, and a staff favorite for good reason.

Intelligentsia

Cold Coffee Blend

This Ethiopian washed coffee is specifically formulated to shine in cold formats—whether cold brew or flash-chilled. Raised bed drying preserves the origin's bright, fruit-forward character: caramel sweetness, citrus acidity, and dried apricot depth. The blend delivers consistent, flavorful performance over ice for year-round cold coffee drinkers seeking complexity beyond a standard chilled cup.

Intelligentsia

Colombia El Progreso

Julian and María Teresa Palomino's El Progreso farm sits at 2000 m in the cloud-covered terrain of Totoró, Cauca, where they've spent a decade transforming pasture into thriving Castillo plantings. Double-washed processing delivers exceptional clarity and brightness to the cup. Expect clean sweetness punctuated by distinct notes of plum, peach, and nectarine—a refined expression of Castillo's potential in this high-altitude Colombian terroir.

Intelligentsia

Colombia La Mina Caturra

From the López family's La Mina farm in Buesaco, Nariño at 1,900 m elevation, this washed Caturra has earned multiple Cup of Excellence accolades. The López's selective harvesting and meticulous sorting translate to concentrated fruit expression: pomegranate, mandarin orange, and nectarine leap forward with juicy acidity and aromatic spice. A Direct Trade partner since 2010, La Mina proves that obsessive processing attention at origin delivers measurable complexity and consistency in the cup.

Intelligentsia

Ethiopia Kirite Washed

From the Guji Oromo region of Ethiopia at 2000–2200 m elevation, this coffee comes from smallholder farmers in METAD's Kirite network, a producer renowned for quality and consistency. Washed and dried on raised beds, the process emphasizes the coffee's clarity and brightness. The cup delivers floral aromatics alongside crisp green apple and sweet red currant notes—a refined, heirloom-driven profile that showcases why Ethiopian coffees remain unmatched for their distinctive character.

Intelligentsia

Kenya Kangocho AB

Grown by over 800 smallholder farmers in Nyeri's volcanic highlands at 1,800 m elevation, this coffee blends SL-28, SL-34, Batian, and Ruiru varieties. The washed process includes hand sorting for ripeness, pulping, rinsing, and a double fermentation that breaks down mucilage and creates complexity. The cup is clean and structured with grapefruit, nectarine, and plum notes that let the terroir shine through. Sorted to AB grade—one of Kenya's most premium quality standards—this is a benchmark example of what high-altitude, volcanic soils and careful processing can achieve.

Intelligentsia

Kenya Windrush AA

Grown just outside Nairobi in Kiambu County at 1,500–1,950 meters, this coffee comes from 1,000 smallholders in the Gatatha Farmers Company cultivating SL-28 and SL-34 varieties. The washed process and raised-bed drying preserve the coffee's mineral character from the region's high elevation and rich soils. Expect a vibrant cup with white grapefruit, dried florals, and tamarind—refined further by sorting to AA standards, Kenya's most uniform premium grade. This lot represents a commitment to specialty coffee production in a region facing urban pressure, where agricultural tradition persists through cooperative effort.

Intelligentsia

Persephone Blend

Persephone is Intelligentsia's annual spring celebration, blending exceptional coffees from small-scale farmers across East Africa and Latin America. Each component is washed and carefully sourced through direct trade relationships, with the featured Kenya Nyeri lot grown at 1,800 m elevation on raised beds. The cup delivers a lively balance of sweet and tart—pomegranate and tamarind lead, followed by bright maraschino cherry notes that capture the vibrant character of seasonal renewal. This is a blend built for drinkers seeking complexity and acidity that mirrors spring's fresh arrival.

Intelligentsia

Peru Agua Cristalina SO Espresso

Alto Ihuamaca sits in Peru's northernmost Andes at 1800–1850 m elevation, where cool nights and intense sun exposure drive complexity. The Pintado family's Agua Cristalina farm uses washed processing on Bourbon and Caturra selections, drying on raised beds to preserve terroir clarity. Expect Rainier cherry, mandarin orange, and tamarind—a fruit-forward profile with soft, balanced acidity that pulls beautifully as espresso.

Intelligentsia

Peru La Lima SO Espresso

This washed Geisha comes from Jose Felipe Cahuachinchay's La Lima farm in Alto Ihuamaca, San Ignacio, Cajamarca, at 1,900 meters elevation. The washed processing highlights the variety's inherent clarity and refinement. In the cup, expect a sweet, elegant espresso with prominent notes of black currant, clove, and dried dates—a profile that justifies Geisha's reputation as one of specialty coffee's most prized varieties. Felipe dedicates a third of his five hectares to Geisha production, a significant commitment to a notoriously low-yielding varietal.

Intelligentsia

Peru La Palestina

From the Andes slopes of San José del Alto in Cajamarca, Peru, La Palestina represents small parcels farmed by the Alarcón Coronel family since the 1980s—a Direct Trade relationship since 2016. The washed, patio-dried coffee at 1,769 m elevation showcases a mix of varieties cultivated across this family-run operation. Expect comforting clove and orange zest notes offset by smooth butterscotch sweetness. This is quality coffee from a producer deeply committed to their craft.

Intelligentsia

Sapsucker Espresso

Sapsucker is a seasonal espresso blend that unites distinct lots from Kenya (Nyeri, 1800m, washed and raised-bed dried), Colombia, and Burundi into a deliberately fruit-forward, sweetness-driven profile. The washed processing contributes clean acidity and clarity to the blend's tropical fruit, ripe stone fruit, and citrus character—with specific tasting notes of lime, dried apricot, and tamarind. This is coffee engineered for sweetness and vibrancy rather than heaviness; it's designed to shine as espresso and rewards the pursuit of bright, layered fruit flavors.

Inugami Coffee

Colombia - Evelio Audias Lasso Bolaños (Extended Fermentation Washed Chiroso) (Blood Orange, Guava Paste, Tropical Fruits, Grape)

Evelio Audias Lasso Bolaños grows this microlot on a 3.5-hectare farm in northern Nariño, Colombia, at staggering altitude (surpassing 2400m) in one of the country's most remote departments. The coffee undergoes an extended dry fermentation for 50–60 hours—lengthened by alpine cold—followed by complete washing and slow two-stage drying over 33 days on farm. The Chiroso cultivar, recently linked by RD2 Vision to Ethiopian landraces rather than Caturra, yields a washed coffee with honeycomb and vanilla esters, intense acid clarity, creamy structure, and bright flavors of blood orange, guava paste, apricot, pineapple, and tomato. This is precision farming and processing in service of terroir—a coffee that rewards the long, slow work of alpine production.

Inugami Coffee

INUGAMI ESPRESSO - DINOSAURS - PTERODACTYL (Carmel Apple, Apple Candy, Roasted Tropical Fruits, Stewed Mojito)

Inugami's debut espresso blend pairs Edwin Norena's green apple co-ferment (roasted light) with Black Condor Limited Edition (roasted dark) in a melange style that balances brightness and depth. Half the mix features co-fermentation, lending complexity and forward fruit character to carmel apple and apple candy notes alongside roasted tropical fruits and stewed mojito undertones. This blend emerged from the roaster's exploration of mixing roast levels to create equilibrium—a technique that impressed them enough to reshape their espresso vision.

Inugami Coffee

Mexico - Mauricio Giron (Bourbon, Tipica, Caturra, Costa Rica, Marsella Honey) (Blackberry, Watermelon, Cherry, Plum, Apricot)

Mauricio Giron's coffee grows at 1,500 meters in Chiapas's El Triunfo, a UNESCO-protected biodiversity hotspot where proximity to the ocean and mountain streams create ideal conditions for complexity. Processed as honey, the method adds body and sweetness to complement the natural terroir. Expect blackberry, watermelon, cherry, plum, and apricot with a distinctive funk that gives this coffee memorable character and depth.

Little Waves Coffee

Amor Prohibido

Amor Prohibido is Little Waves' rotating blend of American coffees, crafted to deliver a consistently sweet, chocolate-forward profile. Notes of toffee and candied orange provide balance and complexity to this full-bodied cup. It excels in milk-based beverages, where its candy-sweet character becomes more pronounced. This is a approachable, indulgent blend designed for coffee drinkers who prize sweetness and body over origin complexity.

Little Waves Coffee

Ana María Donneys, Azafrán Natural Caturra - Colombia

Ana María Donneys grows this Caturra at 1,450 meters in Circasia, Quindío, Colombia, on Finca La Paloma. The natural anaerobic process—12 hours controlled oxidation followed by 72-hour sealed-tank fermentation—builds complex aromatics and a creamy, juicy body. Expect blueberry, pink starburst, rum punch, and tamarind with a clean, lingering finish. Named for Ana's grandmother's favorite flower, this coffee merges family legacy with meticulous technique: slow sun-drying on African beds preserves lipid content for aromatic depth and stability.

Little Waves Coffee

Ana María Donneys, Pink Ranger Honey Pink Bourbon & Caturra - Colombia

From Finca La Primavera in Circasia, Quindío at 1,450 meters, this coffee showcases Ana María Donneys's partnership with the University of Quindío to push fermentation science. The honey anaerobic process—96 hours in cherry under CO₂, then 24 hours post-pulp with a university-isolated lactobacillus and yeast consortium—creates layered aromatic complexity while keeping fermentation clean and bright. Expect strawberry yogurt, magnolia, pink lady apple, and a papaya finish with the juicy acidity that comes from intentional lactic and citric acid development. This is specialty coffee rooted in research and respect for terroir, from a fifth-generation grower committed to quality and community.

Little Waves Coffee

Andrea Scarpeta Chicue, Tabi Washed, Condor Huila Graduation Auction Third Place Winner- Colombia

Andrea Scarpeta Chicue's Tabi microlot comes from Neiva, Huila at 1,400 MASL, where the Condor Huila Project supports women coffee producers with education, resources, and direct market access. The coffee was processed traditionally: selectively handpicked cherries were depulped same-day, fermented for 24–36 hours, washed clean, and slow-dried on raised beds for 10–15 days. Expect a bright, floral cup with white peach, clementine, and lily notes—clean and delicate. This lot placed third at the project's annual auction; Little Waves paid $15/lb green, supporting a producer stewarding her family's legacy while managing her health.

Little Waves Coffee

Atitlán - Gesha - Guatemala

This rare Geisha comes from San Juan la Laguna on the southern shores of Lake Atitlán, where AproCafé Atitlán's 54 smallholder producers cultivate coffee between volcanic peaks. The extended-fermentation washed process—36 hours in cherry, then 24 hours depulped fermentation—builds complexity while maintaining a clean, vibrant cup. Expect floral, lemon, honey, and white tea notes with notable sweetness and structure. Limited to one or two bags per harvest, this experimental microlot from an association-owned plot represents the group's commitment to innovation and represents only the second year of the roaster's partnership with AproCafé.

Little Waves Coffee

Cecilia Osorio Perdomo, Chiroso Honey, Condor Huila Graduation Auction - Colombia

Grown at 1,400 meters in Timaná, Huila, this coffee comes from Cecilia Osorio Perdomo, a producer stewarding her family's legacy while pushing quality boundaries. The Chiroso variety is honey-processed with selective hand-harvesting and careful mucilage retention, then dried slowly over 12–18 days on raised beds to develop sweetness and texture. The cup delivers mulberry jam, black currant, and kumquat—a complex, fruit-forward profile that reflects both the varietal and Cecilia's meticulous approach. This lot was purchased directly at the Condor Huila graduation auction, supporting women producers in Huila and rewarding the experimentation that defines this coffee.

Little Waves Coffee

Condor Decaf, Colombia

From Tolima, Colombia, at 1,450 meters, this decaf comes from the Bayter family's El Vergel Estate, where Martha and her sons blend traditional methods with modern fermentation to develop fruity complexity. The caffeine removal uses sugarcane ethyl acetate extraction in circular containers—immersing the beans repeatedly until reaching 0.1% caffeine content, preserving the cup's integrity. Expect stonefruit and molasses with a nutty aftertaste, brewed as a full-bodied filter or espresso. A decade-long flagship proves the Bayters' commitment to quality decaf that doesn't compromise on taste.

Little Waves Coffee

Dinkinesh: Duromina

Dinkinesh: Duromina hails from Agaro Gera in Jimma's Kata Muduga Cooperative Union, grown at 1,900–2,100 meters on Ethiopia Landraces. Washed processing brings clarity and brightness to this coffee, letting delicate floral aromatics of jasmine shine alongside pronounced fruit—guava, nectarine, and starfruit notes balance the coffee's beautiful acidity. The Kata Muduga Union's investment in new equipment and precision processing elevates quality across their region, making Duromina (meaning "improve their lives") a well-regarded offering that opens with vibrant layered fruit and closes clean.

Little Waves Coffee

Dinkinesh: Tulise, Ethiopia

Grown in Yirgacheffe's Gedeo zone at 1,900–2,200 meters by farmers partnered through SNAP, this coffee showcases JARC selections (74110, 74112) alongside indigenous varieties. The natural process develops the full fruit character these heirloom genetics offer, concentrating sweetness and complexity. Expect the bright, berry-forward profile Yirgacheffe is known for, with the additional depth that high elevation and careful fermentation bring. This is a single-origin for filter brewing or espresso—versatile enough for multiple methods while delivering genuine origin expression.

Little Waves Coffee

Don't Forget to Look at the Moon

A carefully balanced blend of 70% Guatemala and 30% Ethiopia—with origins rotating seasonally—that earned Little Waves Coffee recognition as a finalist in Roast Magazine's 2022 Roaster of the Year competition. The blend showcases milk chocolate, apricot, and caramel notes in a clean, medium-bodied cup suited to both espresso and filter brewing. Named after a line from Michael Ondaatje's *The English Patient*, it reflects the roaster's philosophy of presence and attentive engagement with their sourcing partners, making it both a technically sound coffee and a statement of intentional practice.

Little Waves Coffee

Edwin Enrique Noreña - Black Honey Gesha - Competition Series - Colombia

Edwin Enrique Noreña's Geisha grows at 1,800 MASL on Finca Campo Hermoso in Armenia, Quindío Department. The black honey process combines carbonic maceration with extended lactic fermentation—cherries ferment 72 hours to produce mossto, then pulped coffee ferments another 72 hours with selected lactic yeast cultures before slow parabolic drying. The result is a velvety cup with rose, hibiscus, watermelon, and lychee, built on Noreña's proven mastery of co-fermentation borrowed from wine and beer production. A competition-grade coffee that makes complex fermented flavors unmistakably clear and approachable.

Little Waves Coffee

Edwin Enrique Noreña - Black Honey Sidra - Competition Series - Colombia

From Finca Campo Hermoso in Quindio Department, Colombia, at 1,600 meters, Edwin Enrique Noreña's Bourbon Sidra undergoes Black Honey processing with carbonic maceration and lactic fermentation—techniques borrowed from wine and beer production to deliver precise, repeatable flavor expression. The cup opens with pineapple and floral aromatics, then unfolds into lavender, peach tea, mango nectar, pineapple, lychee, and yakult (the probiotic milk sweetness a direct result of the lactic fermentation). Noreña, a Q-grader and Cup of Excellence judge, has built his reputation on making specialty coffee flavors unmistakably approachable—this competition-series offering proves why.

Little Waves Coffee

Edwin Enrique Noreña - Black Honey Sudan Rume Enigma Hops - Competition Series - Colombia

Grown at 1,600 MASL in Armenia, Quindio Department by third-generation producer Edwin Enrique Noreña, this Sudan Rume undergoes Black Honey processing with carbonic maceration lactic fermentation and co-fermentation with Enigma hops—techniques borrowed from wine and beer production to achieve repeatable, evocative flavor expression. Expect coconut cream aromatics, piña colada and key lime pie on the nose, followed by kiwi and peach candy notes that deepen as the cup cools, revealing new layers with each sip. Noreña's meticulous fermentation mastery ensures flavors aren't just present but unmistakably detectable, making this competition-caliber coffee equally rewarding for daily drinking.

Little Waves Coffee

Edwin Enrique Noreña - Smoothie (Co-Ferment with Purple Passion Fruit & Banana) - Colombia

Edwin Enrique Noreña's Smoothie is a co-ferment blend from Finca Campo Hermoso in Armenia, Quindio Department, Colombia, grown at 1,600 meters elevation. Two separate fermentations—one with purple passion fruit, one with banano (a small, sweet banana)—are married together using wine-inspired techniques to emphasize layered sweetness and clarity. The cup delivers pluot, purple passion fruit, Concord grape, açaí, banana Smarties candy, cinnamon, and honeyed notes with vibrant acidity that sharpens as it cools. Noreña's reputation for fermentation mastery and repeatability makes this a coffee where the labeled flavors come through unmistakably true.

Little Waves Coffee

Edwin Enrique Noreña Competition Box Set - Colombia

A curated box set of three coffees from Edwin Enrique Noreña's Finca Campo Hermoso in Quindío Department, Colombia, grown at 1,600–1,800 MASL. Each lot undergoes black honey processing with carbonic maceration and lactic fermentation, a technique that defines Noreña's style. The trio highlights three distinct varieties—Geisha, Sudan Rume, and Bourbon Sidra—each expressing its own character while maintaining sweetness, aromatics, complexity, and delicate nectarous body. These are competition-selected coffees that reward careful brewing; pour over at 1:14 ratio or espresso at 1:2.1.

Little Waves Coffee

Jaguar

Jaguar is a carefully proportioned blend: 50% natural-processed Mexico provides juicy body with caramel, toffee, and chocolate notes; 30% washed Colombia and 20% washed Ethiopia add brightness and complexity. The natural component delivers a lush mouthfeel with cinnamon spice and fruity vibrancy, while the washed coffees contribute acidity and clarity. Roasted to taste like the sun, this is a versatile blend that shines across brewing methods—espresso, pour over, or batch brew.