Aricha - Washed

Aricha Washing Station sits at 1900 meters in Yirgacheffe, Ethiopia's premier coffee region, where fertile soil and mountainous forests support smallholder farming. Revived in 2018 by trader Faysel Abdosh after near-ruin, the station has quickly earned acclaim for consistently complex, floral coffees. Microlots from local farmers are washed using traditional Ethiopian protocols and dried on raised African beds. The cup delivers vibrant acidity balanced by pronounced sweetness, with a tea-like body and lemonade-bright character punctuated by light floral notes—a definitive modern expression of Yirgacheffe's potential.

Birthday Blend - Nostalgia

Black & White's annual birthday blend draws from six producers across Colombia and Ethiopia, each contributing distinct flavor layers. A co-fermented lychee-peach lot from Diego Bermudez anchors the base, while lots from Néstor Lasso, Paola Trujillo, and Sebastián Ramírez amplify fruit notes; Huver Castillo's floral lot and a washed Ethiopian add balance and brightness. The result is fruit-forward yet clean—lychee, peach, watermelon, and florals hitting at once—engineered to evoke nostalgia for 90s fruit drinks and candy. It's a sense-memory coffee designed to taste like coming home.

Diego Horta - Anaerobic Natural

Diego Horta grows this Caturra and Castillo blend at 1,700 meters in Santa Maria, Huila, Colombia, on his farm El Rincón. After harvest, cherries are sent to La Palma y El Tucán for 190 hours of anaerobic fermentation in GrainPro bags, followed by mechanical drying and sun-finishing. The cup delivers pronounced red fruit—black cherries and grape-like notes—balanced with boozy sweetness reminiscent of cherry cordial, smooth marzipan body, and citrus-spice layers that conjure spiced orange. It finishes with craft chocolate character. Equation Coffee's partnership with Diego through their Neighbors & Crops program brings together a pioneering anaerobic processor and a grower invested in this method's potential.

Duwancho - Full Spectrum

Arbegona in Sidama sits among Ethiopia's highest coffee elevations (2150–2300 masl), where slower ripening builds complexity. This coffee blends two lots from the Duwancho washing station: 60% anaerobic honey (36 hours underwater fermentation, mucilage-retained drying) and 40% washed (fermented, rinsed, clean). The cup opens bright and lightly floral, shifts to structured stone fruit and subtle fermented notes, and drinks clean with enough funk to reward different brewing approaches—think peach iced tea meeting raspberry lemonade with wine-like structure.

Franky Hoyos - Gesha Tropical

Franky Hoyos, a third-generation farmer at El Encanto in Pitalito, Huila, applies cutting-edge processing to the prized Geisha variety at 1,650 meters. After initial 38-hour oxidative fermentation, the coffee undergoes thermal shock and yeast inoculation before a second 38-hour submerged fermentation, creating a distinctly expressive cup. Tropical and dessert-forward, it delivers guava, mango, orange creamsicle, and pink bubblegum with remarkable clarity. This is advanced washed processing at its most creative—a coffee that proves how technique and heirloom farming wisdom can unlock exceptional flavor.

Gerson Mora - Yellow Pacamara Natural

Grown at 1,680 meters in Palestina, Huila, Gerson Mora's Villa Pastora produces this exceptionally rare Yellow Pacamara—a variety that ripens yellow rather than red. After handpicking, the cherries undergo a 60-hour initial oxidation, followed by 92 hours of anaerobic fermentation with beer yeast (saccharomyces cerevisiae) reintroduced with the fermented must, then 16 days of solar drying. The cup delivers heavy red fruit notes (red cherries), a big rounded body, bright acidity reminiscent of cara cara orange, hibiscus tea aromatics, and a milk chocolate finish. Gerson represents Colombia's new wave—marrying traditional farming with innovative processing and uncompromising quality control.

Gesha Village - E12 Anaerobic Natural

From the Bench Maji Zone in western Ethiopia, where the Geisha variety originated, this coffee grows on Gesha Village Estate at 1930–2040 meters. Whole cherries are floated for quality, then sealed in jute bags for 45 hours of anaerobic fermentation before drying on raised beds—a process that amplifies the variety's signature aromatics. Hot, it opens with jasmine florals and bergamot citrus over delicate mango; as it cools, stone fruit emerges and acidity sharpens into a tea-like complexity reminiscent of Earl Grey or oolong. This is a genuinely bucket-list coffee that justifies its reputation.

Huver Castillo - Gesha Floral

Huver Castillo farms in Buesaco, Nariño, Colombia at 1,800 meters elevation, growing Geisha varietal on a family farm spanning over 20 years. The coffee undergoes advanced anaerobic fermentation: whole cherries ferment with brewer's yeast musto, then are de-pulped dry and sealed in stainless steel tanks for 72 hours, before slow drying in temperature-controlled conditions. This process preserves and amplifies the Geisha's inherent floral and aromatic character—white flowers, bergamot, peach—while adding complexity and sweetness. The result sips like black tea with a long, lingering floral finish, delivering the variety's signature elegance without compromise.

Jhonatan Gasca - Thermal Shock Pacamara

Jhonatan Gasca's Pacamara grows at 1,750 meters in Bruselas, Huila, Colombia, on his farm Zarza. The coffee undergoes a hybrid process: 48 hours of oxidation in open bags, 150 hours of anaerobic fermentation to intensify fruit flavors, then a thermal shock finish—alternating hot and cold water to quench the cherries and lock in complexity—before two weeks of careful drying. The cup bridges naturally processed and washed coffees, delivering floral cherry blossom and peach iced tea with red fruit undertones of raspberry and craft chocolate, clean and refined rather than funky. This is Gasca's statement lot, a product of years of experimentation and resilience in processing innovation.

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.

Sebastian Ramirez - Red Fruits

Sebastián Ramírez, a fourth-generation producer and fermentation master from Quindío, Colombia, crafted this standout co-ferment at Finca El Placer. Whole cherries fermented for 120 hours anaerobic with wine yeast, dehydrated strawberries, and fruit glucose, then pulped and fermented again for 72 hours with CO2 injection, creating complex microbial activity. The cup delivers bold cooked strawberry and grape candy notes with stone fruit depth, finishing smooth and creamy. This is masterful experimental processing that rewards curiosity—funky, fruit-forward, and anything but ordinary.

Sebastian Ramirez - Red Fruits Decaf

Sebastián Ramírez, a master of advanced fermentation at Finca El Placer in Quindío, Colombia (1700–1800 masl), created this decaf by co-fermenting whole cherries with wine yeast, dehydrated strawberries, and fruit glucose for 120 hours, then post-pulp fermenting with CO2 injection for 72 hours before controlled drying. The co-fermented lot was blended with a traditional washed coffee and decaffeinated via ethyl acetate extraction (preserving 95–97% flavor while removing caffeine). The result balances Ramírez's signature funky fruit intensity with approachable smoothness: strawberry jam, chocolate cherries, dulce de leche, and milk chocolate in one sip. This is decaf that tastes as thoughtfully made as the original.

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.

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.

The Future - Strawberry Shortcake

The Future is a five-origin Colombian blend built around anaerobic co-fermentation and experimental processing techniques. It combines coffees from Quindío and Huila—including two co-ferments for vanilla sweetness, a natural for red fruit depth, a thermal shock wash for brightness, and an experimental lot for strawberry intensity. The cup delivers immediate cake-like sweetness, vibrant strawberry notes with lemon-zest acidity, and a smooth, creamy body reminiscent of whipped cream. This is a showcase of intentional processing craft designed to evoke summer nostalgia through flavor.

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.

The New School - Strawberry

The New School pairs West Arsi washed Ethiopian coffee (80%) with a Colombian co-fermented red fruit lot (20%) to bridge two opposing coffee philosophies: clean, approachable classics and adventurous, funky fermentation experiments. The washed Ethiopian foundation from smallholders in Riripa delivers vibrant, fruit-forward clarity, while Sebastián Ramirez's co-fermented Castillo contributes dynamic complexity. Expect strawberry jam, canned pineapple, and milk chocolate in a cup that's simultaneously balanced and striking, traditional and innovative. This is a seasonal blend designed to prove you can have both refinement and experimentation in the same coffee.

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.

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.

Together We End ALS

This two-origin blend pairs a natural-processed Ethiopian coffee from Sidama's Bare region with an anaerobic natural from Santa Maria, Huila, Colombia. The roasters crafted it to revive the big, fruity Ethiopian profile that co-owner Jeanne Luther (of Sola Coffee in Raleigh) cherished—a flavor increasingly rare in modern lots. Expect a smooth, chocolatey berry bomb with distinct notes of blueberries, strawberry candy, and milk chocolate. Proceeds support ALS research in honor of Luther's memory and her impact on the local coffee community.

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.

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.

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.

Colombia - Finca El Diviso / Gesha

Finca El Diviso's Geisha varietal was sourced through a rigorous cupping round spanning Colombia, Guatemala, Ethiopia, Kenya, and Panama. Chosen specifically for its milk-forward profile, this coffee delivers bright character with distinctive bubblegum sweetness, peach acidity, and delicate floral (violet) and citrus (lemon) notes on the cupping table. A premium lot selected for competition-level precision.

Ethiopia - Anasora Site

Anasora Site is a naturally processed Ethiopian coffee selected for its ability to work both as a standalone single origin and as a blend component. On the cupping table, it delivers a creamy body with blueberry sweetness and bright orange acidity, rounded out by hints of vanilla and clove that add warmth and dimension to the cup. The natural processing contributes fruity complexity and depth without compromising body or mouthfeel, making it a versatile coffee that performs equally well standalone or as part of a structured blend.

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.

Guatemala - Primavera Family

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.

Beatriz Velez - Auction Lot Gesha - Natural - 5oz - ships free!

Sourced through the inaugural Clearpath coffee auction, this Geisha comes from Guayacanes, a women-led farm in Concordia, Antioquia that consistently ranks among Colombia's top lots. The natural processing amplifies the varietal's inherent brightness, delivering strawberry, pomegranate, cherry cordial, and pound cake notes with striking clarity and sparkle. Beatriz Velez and her team have crafted one of the year's most distinctive coffees—a flavor-forward expression of what Geisha can achieve under Colombia's unique climatic conditions.

Big League Coffee - Bubblegum Co-Ferment Fun!- 8oz

From El Encanto farm in Colombia's Franky Hoyas region (1,650 masl), this Sidra varietal undergoes an advanced natural co-ferment that begins with a 64-hour oxidative fermentation, followed by thermal shock at 50°C to open cellular structure and enable precise inoculation with citrus and cacao yeast extracts. A sealed 64-hour submerged fermentation locks in the fermentation results before mechanical drying completes the process. Tasting notes of bubble gum, banana, and cream reflect the deliberate microbial profile—nostalgic, playful, and distinctly engineered for flavor complexity. This limited-release celebrates the season with a coffee that tastes nothing like conventional naturals.

Colombia - Franky Hoyas - Tropical Gesha - 8oz

Franky Hoyas' Tropical Geisha grows at 1,650 masl in Colombia and undergoes an intricate fermentation protocol: initial 38-hour oxidation, thermal shock at 35°C to inoculate orange and red fruit yeasts, then 38-hour submerged fermentation in sealed drums. This advanced washed process deliberately cultivates tropical aromatics—kiwi, Fruit Loops, and chamomile—with layered fruit character from the yeast-driven fermentation. The result is a vibrant, playful coffee that delivers genuine tropical fruit complexity rather than typical Colombian profiles.

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.

Costa Rica - Las Lajas - Black Honey

From the Chacon family's acclaimed Las Lajas mill in Costa Rica at 1,500 meters elevation, this Catuai and Caturra blend showcases the black honey process—a specialized technique leaving 100% mucilage intact and drying for 17–25 days in a solar dryer with daily turning. The extended honey fermentation creates concentrated sweetness and complexity. Expect red apple, tangerine, and wild flower aromatics in a silky, fruit-forward cup that balances delicacy with depth.

DECAF - Colombia - Ombligon - Natural - Decaf

Grown at 1,750 meters on Las Flores farm in Colombia, this Ombligon varietal undergoes an intricate fermentation process: 48 hours of oxidation followed by 60 hours of controlled anaerobic fermentation in plastic tanks, then a final 12-hour oxidation phase before natural decaffeination. The result is smooth and nuanced, with tasting notes of strawberry, pomegranate, and orange—proof that contemporary decaf methods preserve sensory depth. This is a decaf for afternoon drinking without compromise: complex enough to satisfy specialty coffee drinkers, clean enough to drink anytime.

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.

Ethiopia - Aricha - Washed

From the remote Aricha community in Ethiopia's Yirgacheffe region—home to one of the world's oldest coffee traditions—this washed coffee grows at 1,950 meters on rugged, mountainous terrain. The coffee is fermented 48–72 hours in tanks, then dried 4–5 days on raised beds, a process that amplifies its distinctive character. Expect a beautifully sweet opening of black tea that evolves into vibrant passionfruit as it cools, with subtle marshmallow undertones. Expressive yet refined, it's a standout washed lot that captures the terroir and care of Aricha's Gedeo producers.

Ethiopia - Bochessa - Natural

From Ethiopia's Sidamo region, specifically the Bochessa kebele in Arbegona woreda, this coffee grows at 2000–2100m elevation among 823 small-holder farmers who deliver cherry to a community washing station established in 2022. The natural process—where fruit dries intact on the bean—delivers the standout profile: strawberry, blueberry, and mango with a silky body and crystalline clarity. Ethiopia Landrace varietal grown without synthetic fertilizer on intercropped farms, this lot represents the region's ancient agricultural traditions elevated by meticulous fermentation and drying protocols that prioritize lot separation and traceability.

Ethiopia - Decaf UVVW - Natural

This Ethiopian Sidama comes from Heirloom varietals grown at 1,750–1,950 meters in the highlands, where cherries are traditionally dried for 16–19 days on raised beds. The coffee undergoes the UVVW (Ultra Violet Water Wash) decaffeination process—a chemical-free method using only water and UV light—which preserves the origin's inherent character better than conventional decaf techniques. The cup delivers apple juice, toasted almond, and honeysuckle notes with berry sweetness and chocolate undertones that evolve as it cools. This is genuinely good coffee chosen for decaf processing, not commodity beans, making it a rare exception to the decaf rule—complex, clean, and worth drinking in the evening without compromise.

Ethiopia - Shoondhisa - Wine Natural - 8oz

From the Shakiso region of Guji, Ethiopia, at 2000–2200 masl, this coffee showcases the Gibirinna 74110 and Serto 74112 varietals grown by smallholder farmers supplying the Suke drying station. The anaerobic natural process—72 hours in sealed containers followed by 25 days of drying—creates a clean yet deeply fruited profile with wild-fermentation character more akin to apple wine than typical coffee fermentation. Expect blueberry, cranberry, and apricot notes layered with baking spice complexity, all wrapped in surprising sweetness and drinkability that sets it apart from standard wine-style naturals.

Galactic Standard

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.

Honduras - Beneficio San Vicente Community Lot

From Beneficio San Vicente in Santa Barbara, Honduras (1450–1700 masl), this washed community lot draws from six traditional and specialty varieties farmed by small-holder producers. Cherries are de-pulped, fermented in open tanks for 16 hours, then washed and dried in greenhouse structures or mechanical dryers—a process that builds clarity and balance. Expect caramel, milk chocolate, and plum notes with a smooth entry that gains intrigue and layered depth as the cup cools. This is straightforward, drinkable coffee that rewards slowing down.

India - Kerehaklu - Coffee Blossom Washed - Lot J

From the Kerehaklu Estate in Chikmagalur at 1,200 meters, this Selection 9 varietal undergoes a meticulous sequential washed process that sets it apart. Freshly harvested cherry is hand-sorted, floated overnight, then de-pulped and fermented in barrels for roughly 24 hours—but the distinctive touch here is a 20-liter coffee blossom starter culture that inoculates the fermentation, adding aromatic complexity. Expect vibrant acidity balanced with delicate sweetness, tasting notes of black tea, peach, and lychee. Producers Ajoy and Pranoy Thipaiah have crafted a coffee that showcases how thoughtful fermentation management and botanical innovation can elevate a washed lot into something genuinely special.

India - Kerehaklu - Lychee and Niche - lot O

From the legendary Kerehaklu estate in India's Western Ghats (1200 MASL), this Selection 10 varietal undergoes a carefully controlled washed process with a distinctive twist: a 20L lychee and soil starter culture inoculates the 24-hour fermentation in barrels. Producers Ajoy and Pranoy Thipaiah hand-sort, float, and de-pulp their cherry with precision before this custom fermentation, which deepens complexity without overwhelming the coffee's delicate profile. Expect vanilla, florals, and white peach—a sugary, spiced fruit expression that feels both refined and playful. This is specialty-grade processing that rewards curiosity.

Kenya - Kamwangi - AB

From Kamwangi Coffee Factory in Kirinyaga County's Nyangeni subregion (1100–1800 MASL), this washed coffee showcases SL 28, SL 34, Batian, and Ruiru 11 varietals grown near Mount Kenya's buffer zone. The cherries are hand-sorted before a 24–36 hour fermentation in tanks, then washed in density channels using water from the Nyamindi river and sun-dried 12–20 days on African beds. Expect vibrant papaya, hibiscus, and bright orange notes—a distinctive flavor profile that captures Kenya's aromatic potential. This is specialty coffee with real sense of place and meticulous processing.

Kenya - Kiangoi - AA

This washed Kenya comes from Kiangoi Factory in Kirinyaga region near Mount Kenya, grown at 1600–1800 MASL on SL28, SL34, and Ruiru 11 varietals. The washed process brings out vivid acidity and cleanliness, showcasing mandarin citrus, green grape, and kumquat notes alongside a remarkable mouthfeel. It's a Kenya built for those who want complexity without sacrifice—bright but balanced, with enough sweetness and body to keep sipping interesting from first cup to last.

Mexico - San Pedro Sochiapam #1 - Washed

This coffee comes from Sochiapam, one of Oaxaca's largest coffee-growing municipalities, situated at 1700–1900 meters elevation in heavily wooded terrain that requires an hour's uphill trek from the nearest road. Red Fox—the same team behind La Palma Y El Tucan in Colombia—partnered with local producers to shift the region from volume-focused farming to quality-first practices, introducing selective harvesting, proper fermentation protocols, and higher-quality varietals (Pluma, Typica, Bourbon, Mundo Novo). The washed process accentuates a clean, approachable profile of chocolate, brown sugar, and macadamia nut. This represents the early results of a genuine community transformation, backed by younger producers leading the charge toward excellence.

Orbital Motion

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.

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.

Scary Coffee To Drink In The Dark 2026

A limited-edition blend pairing Colombia's Santa Barbara Estate with Ethiopian Washed coffee, designed for fans of dark, atmospheric storytelling. The blend delivers bold cocoa and cherry-forward flavors with honeyed undertones—a moody, sophisticated cup that leans into autumn's spookier aesthetic. Ideal for those seeking a darker roast with character and memorable flavor rather than delicate florality.

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.

Stellar Collisions - Orange Melon

Stellar Collisions is a three-origin blend anchored by Ethiopian Yirgacheffe (washed) and two distinct co-fermented lots from Colombia's Quebraditas micro-region. The melon and orange co-ferment processing methods add intentional complexity and aromatic intensity—a deliberate choice to layer tropical fruit character throughout the cup. Expect melon, fig, and clementine notes: bright, juicy, and distinctly fruit-forward without the heaviness of traditional fermentation. This is a playful, experimental blend for drinkers seeking unusual flavor combinations backed by thoughtful component sourcing.

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.

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.

Decaf EA Ethiopia

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.

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.

Ethiopia Keramo

Ethiopia Laayyoo

Ethiopia Othosololo

Ethiopia Yirgacheffe Chelbesa

Fall Annuals 2026

Kenya Murang'a Gondo AB

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.

Mexico Las Tejedoras

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.

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.

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.

Cinco de Junio

From the Madriz department in Nicaragua, Cinco de Junio represents Counter Culture's longest partnership in the country, dating back to 2009. The cooperative has adapted its practices through economic and climate pressures to maintain quality. Washed processing brings clarity to the cup, revealing classic flavors of apple, dark chocolate, and sweet almond—a balanced, approachable profile that reflects the region's terroir and the farmers' resilience.

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.

Duromina

Duromina comes from the Agaro region of Ethiopia, where a Technoserve-supported cooperative transformed local production from low-quality commodity to specialty-grade coffee through training and infrastructure investment. The washed process preserves the coffee's delicate character: a clean, bright cup with pronounced floral notes reminiscent of honeysuckle, balanced by subtle stone fruit flavors and a tea-like body. This is coffee with purpose—each cup reflects the economic transformation and pride of farmers who've achieved recognition for quality rather than volume.

Equilibrium

Equilibrium is Counter Culture's three-component washed blend, each part equally weighted to create a unified flavor profile. The blending approach allows distinct coffees to meld into something greater than the sum of their parts—a hallmark of thoughtful blending. Expect stone fruit and tangerine notes throughout, with the brightness and complexity that comes from combining complementary washed-process coffees. This is one of Counter Culture's standout seasonal offerings, worth exploring if you appreciate how layered blends can deliver clarity rather than muddle.

Finca El Puente - Honey Processed

Finca El Puente is a long-standing partnership between Counter Culture and owners Marysabel Caballero and Moisés Herrera, built on shared dedication to quality since 2005. The honey processing method adds body and sweetness while preserving the coffee's natural character. This year's lot delivers rich blackberry and chocolate notes balanced by an apricot-forward acidity that cuts through cleanly. The combination of careful fermentation and the farm's commitment to perfection makes this a distinctive, approachable single-origin.

Finca La Hermosa - Pink Bourbon Variety

Finca La Hermosa sits on the fertile slopes of Guatemala's Acatenango volcano, where Max and Claudia Pérez have cultivated diverse varieties since 2010. This washed lot isolates their Pink Bourbon variety, capturing the volcanic terroir's influence. Expect bright red plum notes grounded by milk chocolate sweetness—a clean, balanced cup that rewards the farm's volcanic growing conditions and careful processing.

Finca Santa Elena

Finca Santa Elena sits in El Salvador's Santa Ana region, where owner Fernando Lima rebuilt the farm after the devastating 2005 volcanic eruption. Through washed processing and meticulous drying practices, Lima transformed disaster into opportunity, establishing cultivation methods that prioritize both environmental stewardship and cup clarity. Expect roasted cocoa as the dominant note, anchored by sweet cashew nuttiness and a clean dried cherry finish—a coffee that reflects both terroir resilience and genuine quality improvement.

Guchienda

Guchienda is a third-generation family estate in Kenya run by Esther Wanjiku Kamau and her sons Edwin and Benson Mati, who have established it as an award-winning producer. The washed process highlights the coffee's inherent brightness and complexity. Expect a sweet, vibrant cup with prominent blackberry and nectarine notes that deliver a summer fruit character—clean, defined, and true to the bean's origin.

Gundikhan Estate

Gundikhan Estate sits in a biodiverse region neighboring the Bhadra Tiger Reserve, where owner Saif Ulla prioritizes ecological harmony alongside coffee cultivation. The washed process highlights the estate's clean, nuanced character: tamarind's tart brightness plays against chocolate depth and warming clove spice. This is a coffee that delivers both sensory satisfaction and purpose—supporting agricultural practices that strengthen wildlife habitat rather than diminish it.

Idido

Idido coffees come from Counter Culture's longest-standing East African partnership, sourced from a cooperative based in Ethiopia's highest-elevation coffee regions. Washed processing preserves the terroir's natural clarity and brightness. Expect delicate floral aromatics balanced by melon and citrus notes—the result of exceptional altitude and Counter Culture's rigorous sourcing standards.

Juana Gaspar

From the highlands of western Guatemala near Concepción Huista, Juana Gaspar's farm consistently produces top-scoring lots within the CODECH cooperative—an organization Counter Culture has partnered with since 2010. Washed processing preserves the coffee's clarity and acidity. Expect densely sweet black cherry and plum notes balanced by crisp, well-structured acidity. Gaspar's coffee ranks among the cooperative's highest-scoring deliveries each season, making this a reliable choice for those seeking quality-driven sourcing.

Okoluu – Natural Sundried

This natural-sundried coffee comes from small farms in Okoluu village, where ripe cherries dry slowly in sun and breeze to deepen fruit and floral complexity. The natural process—managed through meticulous sorting and drying protocols by Sookoo Coffee, a family-owned partner—contributes the coffee's juicy character and vibrant acidity. Expect bright blood orange-like acidity balanced by strawberry sweetness and an intricate wildflower finish that lingers. The combination of terroir, careful fermentation, and sun-drying makes this an exceptional expression of what small-farm natural processing can achieve.

Sharbo Maro

From Sharbo Maro, a rare independent Ethiopian smallholder farmer and Jabanto cooperative member with his own washing infrastructure. The washed process brightens the cup, emphasizing sweet black tea notes, delicate florals, and a sparkling acidity that evokes fresh limeade. This direct relationship with a single farmer producing quality washed coffee in Ethiopia remains uncommon, making this an opportunity to taste terroir from an emerging source of specialty-grade beans.

Sipacapa

Sipacapa hails from San Marcos, Guatemala, where the ACAS cooperative has spent over a decade positioning coffee as an environmentally conscious alternative to the region's mining industry. The washed processing highlights the coffee's clarity and complexity. You'll find bright apple acidity balanced by simple syrup body and a persistent cocoa finish—a well-structured cup that rewards slow tasting. Beyond the cup, buying Sipacapa directly supports an organization actively shepherding members toward organic certification and sustainable livelihoods.

Sipi - Natural Sundried

Grown at high elevation on Mount Elgon's fertile slopes, this coffee represents Uganda's emerging specialty arabica movement through Kawacom, a partner redefining the country's coffee standards beyond commercial robusta. The natural sundried process preserves bright fruit character—Concord grape and chocolate notes shine through with a distinctly juicy body. Kawacom's meticulous attention to consistency and quality at every stage elevates what Uganda's terroir can deliver, making this a standout expression of the region's potential.

Chelbessa - Landrace

From Gedeb in Ethiopia's Gedeo region, this washed Chelbessa lot expresses the elegance of silky fruit with articulated citrus and berry notes. The cup features a clean, firm acidity and rounded tea-like mouthfeel, with waves of candied fruit and florals unfolding from hot to cool. A captivating, structured brew that balances delicate florality with distinctive stone fruit character.

Danche

From the Danche Station in Gedeb, Gedeo at 2,200 meters elevation, this lot showcases ~800 smallholder farmers' Kurume and Wolisho Landrace varieties. After cherry sorting and de-pulping, the coffee undergoes 96-hour dry fermentation before washing and 12–14 days of raised-bed drying—a process that builds complexity and brightness. The cup is lively and sweet-forward with layered notes of peach, white nectarine, pink fruit, sweet tea, and silky florals that shift across temperature stages. This is a Grade-1 lot from a washing station known for consistent quality; a sought-after annual release worth seeking.

Decaf Divino

This decaf comes from five producers in the Divino Niño region of Suaza, Huila, Colombia, long-time partners known for meticulous farming and higher-quality cherry selection. It's decaffeinated using ethyl acetate—an organic compound derived from fermented Colombian sugarcane—processed locally at Descafecol in Manizales, which preserves the coffee's structure and flavor complexity. Expect a full-bodied cup with rich milk chocolate, brown sugar sweetness, and almond butter creaminess that works equally well as espresso. The method's local processing supports Colombian communities while delivering a nuanced, balanced decaf that doesn't sacrifice taste.

Edgar Gonzalez - Chiroso

From Urrao, Antioquia, Edgar Gonzalez's farm showcases the Chiroso variety—an Ethiopian Landrace that Edgar identified and championed before it gained international recognition. His washed process involves selective harvesting, double fermentation (overnight in baskets, then 70 hours in open tanks post-depulping), channel washing, and 20–25 days of marquesina drying. The cup is clean and approachable: red currant, dried cherry, and firm minerality lead, with subtle citrus and undertones of garden flowers and cashew butter creating an understated, well-balanced finish. Chiroso remains scarce and highly sought (recent Cup of Excellence standout), making this a rare opportunity to experience Edgar's meticulous work with a varietal he discovered and helped establish on the specialty coffee map.

Kiamugumo

Kiamugumo is a community coffee from Nyangeni in Kirinyaga County, Kenya, grown on the slopes of Mount Kenya where glacier-fed rivers cool the farms and smallholders deliver ripe cherries to the washing station. The washed process—using water from the Kii River—is followed by drying on raised beds and milling in Karatina, resulting in a clean, sparkling cup. Expect bright citric acidity tempered by date-like sweetness, dehydrated berries, baking spices, and a juicy black cherry finish. This year's lighter acidity and fruit-forward profile reflects both the region's ideal elevation and the factory's commitment to farmer partnership and sustainable processing.

Mario Mejía - Pacamara

Mario Mejía's Pacamara from La Paz, Honduras stands out for its bright, savory-sweet profile—a departure from Flower Child's typical offerings. Handpicked and selectively processed, the beans undergo 50–70 hours of wet fermentation before washing and drying on African beds over 15–30 days, a lengthy process driven by the region's cold climate and high elevation. The cup opens sharp and lemony with detailed sweet pepper character, then deepens as it cools into agave-like sweetness, thicker body, and wild berry and herbaceous notes. This is a versatile, intriguing coffee that rewards both black-cup tasting and milk preparation.

Othosololo - Honey Landrace

Othosololo is a honey-processed Landrace from Greita Korsa in Guji, Ethiopia—a varietal known for distinctive character and terroir expression. The honey processing amplifies natural sweetness and floral complexity, creating sugary aromatics that linger throughout the cup. Medium-light bodied with intricate stone fruit and berry notes, this coffee evolves from bright orange and melon on the hot side to yellow cherry and concord grapes as it cools, finishing with a clean floral bouquet. A standout of the roaster's year, this is coffee for those seeking complexity and aromatics over heaviness.

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.

Bani Murrah Lot R4, Yemen

Grown by farmer Abdullah Al-Naadm in the mountain village of Bani Murrah, Yemen, this natural-process coffee showcases the terroir that makes Yemeni highlands exceptional. The natural processing amplifies the fruit-forward character, delivering heavy honey blossom florals, juicy ripe peach, and syrupy butterscotch notes in a smooth, mouthcoating cup. Its clarity and sweetness set it apart—a testament to both the farmer's skill and the origin's potential.

Coffee Blossom Honey Francisco Cardona

Francisco Cardona's La Colmenita farm represents a remarkable journey from coffee picker to multi-apiaries owner in Central America. This honey-processed coffee carries the story of Chico's decade-long savings to purchase his first plot, followed by his transformation into a beekeeper managing 150 hives across three apiaries. The honey process imparts natural sweetness and body while supporting Cardona's diversified farming model that combines coffee and beekeeping for sustainable income. This is coffee with purpose: each purchase directly strengthens the economic resilience of a small-scale family farm and honors the intersection of coffee and honey cultivation.

Coffee Blossom Honey Mini Jar

Coffee Blossom Honey partners directly with small-scale family farms to source their coffee with a focus on economic prosperity, quality, and environmental sustainability. The honey processing method imparts natural sweetness and body to the cup. While specific tasting notes and origin details are not provided in this product description, the emphasis on direct trade relationships and quality-focused sourcing suggests a thoughtfully produced coffee. This is a purchase driven by both flavor potential and transparent, mission-aligned sourcing practices.

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.

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.

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.

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.

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.

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.

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.

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.

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.

El Injerto Red Pacamara, Guatemala

El Injerto, Guatemala's most decorated coffee farm, produces this washed Pacamara—a distinctively oversized bean varietal. The farm's relentless focus on quality and environmental stewardship shows in every cup: sweet, refined flavors of butterscotch and mild anise finish with a whisper of orange peel brightness. This is coffee from a farm that has earned its legendary status through consistent excellence and multiple Presidential Cup of Excellence Awards.

El Meson Fall Harvest Medium, Colombia

El Mesón, a farm in southern Huila, Colombia, grows the distinctive Pink Bourbon variety—an Ethiopian migrant with orange-pink cherries—cultivated by Luz Divia Fierro and her husband Elpidio. Hand-harvested cherry-by-cherry and dried slowly on rooftop beds, the coffee delivers remarkable clarity and delicate floral aromatics fused with malt, orange, and honey. This washed coffee stands out for its consistency and balance, qualities that reflect meticulous farming and processing rather than chance. George Howell's four-year partnership with El Mesón includes support for The Pickers Project, ensuring fair wages and dignity for the skilled laborers who harvest the steep hillsides.

El Meson Fall Harvest, Colombia

Finca El Meson in southern Huila, Colombia grows Pink Bourbon—a distinctive Ethiopian-origin variety with orange-pink cherries—on land transformed by farmers Luz Divia and Elpidio Fierro. Washed and dried slowly on rooftop beds by hand, the coffee showcases rare clarity and balance with grapefruit, tangerine, and honey floral notes. The Fierros represent a new generation of intentional, sustainable farming, intercropping coffee with plantains, yucca, and sugarcane while raising their family on the same land. George Howell supports The Pickers Project with each purchase, ensuring fair wages and protections for the skilled harvesters who hand-pick each cherry.

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.

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.

Gesha Village Estate Lot 143, Ethiopia

Sourced since 2017 from Gesha Village Estate in western Ethiopia, just miles from the Gori Gesha forest where the Geisha variety originated. Adam Overton and Rachel Samuel's project has built a reputation for exceptional purity and elegance. Lot 143, naturally processed, presents a distinctive floral profile—jasmine interwoven with white grape and cherry blossom notes—that exemplifies the clarity and refinement these coffees are known for. This is a coffee that rewards the quality of its provenance and careful cultivation.

Gesha Village Estate Lot E22, Ethiopia

Sourced since 2017 from Geisha Village Estate in western Ethiopia—the very region where the Geisha variety originated in the Gori Gesha forest—this natural-process lot delivers purity and elegance. The natural fermentation contributes layered sweetness and fruit intensity without heavy body. Expect a bright, fruit-forward profile: peach jam, tangerine sparkle, and honeysuckle florals define the cup. This is a coffee that justifies its provenance, from a farm whose track record speaks to consistent quality.

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.

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.

Hamasho Borena, Ethiopia

Grown at 7,500–7,900 feet in Ethiopia's Bombe Mountains—among the world's highest coffee farms—Hamasho Borena benefits from cool mountain air and volcanic soils worked by 161 smallholder farmers. A 72-hour anaerobic fermentation amplifies the coffee's inherent character, revealing candied lemon, syrupy nectarine, and delicate jasmine florals with remarkable clarity. The elevation and fermentation process combine to create a coffee of unusual complexity and brightness.

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.

Hunapu Java, Guatemala

Hunapu is a community of 250–350 smallholder farmers cultivating coffee on the slopes of Volcán de Agua and Volcán de Fuego in Antigua, Guatemala's renowned coffee-growing region. Washed processing brings out the clean, vibrant character these volcanic soils are known for. The cup delivers crisp apple, soft caramel, and bright lemon zest—the exceptional profile Antigua coffees are prized for globally. This specially separated lot reflects the farmers' shared commitment to quality and the technical support that has strengthened their practices.

Jardines del Eden Red Sidra, Colombia

Jardines del Eden, a Colombian farm renowned for exotic varieties and experimental processing, fermented these red Sidra cherries anaerobically in sealed, water-filled tanks for 30 hours. The extended fermentation under controlled oxygen-free conditions intensifies fruit and floral aromatics, while temperature-controlled drying preserves delicate notes of candied lime, violet, and rose. This is a standout cup for those seeking complexity and the distinctive flavor signature that anaerobic processing brings—a departure from conventional washed coffees, with an elegant, almost perfumed finish.

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.

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.

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.

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.

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.

Las Flores Java Experimental, Colombia

From farmer Jhoan's inherited farm in Colombia, this experimental nano lot showcases a Java varietal subjected to cherry oxidation, thermal shock, anaerobic fermentation, and controlled drying—a multi-step processing approach that amplifies fruit-forward flavors. Jhoan, trained at SENA and carrying on his family's coffee legacy, is known for pushing processing boundaries. The result is a zinging, fruit-driven cup that rewards curiosity.

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.

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.

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.

Mamuto AB, Kenya

Grown beneath Mt. Kenya's slopes at elevation on the Mathagu family's 21-acre farm, which George Howell has sourced from since 2006. The coffee is washed and dried on-site, then rested in aerated bins for six weeks before milling—a patient process that builds complexity. Mamuto AB trades some of AA's floral delicacy for deeper body, with notes of juicy plum and sweet blackberry that punch above its grade. The Mathagus maintain disciplined farming alongside dairy cattle and macadamia, and this consistency over decades proves itself in every cup.

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.

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.

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.

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.

San Martin, 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.

Tenejapa Medium, Mexico

Agustín Lopez grows coffee in Tenejapa, a municipality in Chiapas' Altos region renowned for altitude and cool, temperate conditions. Sitting at 4,590 feet, his farm benefits from consistent rainfall and stable temperatures that slow cherry maturation to full ripeness. The washed processing preserves clarity in a cup marked by dark chocolate, light caramel, and white honey—a balanced, nuanced profile that reflects both terroir and careful cultivation.

Tenejapa, Mexico

Agustín Lopez's Tenejapa farm sits at 4,590 feet in Mexico's cool, rain-blessed highlands, where slow cherry maturation develops balanced complexity. The honey process—where fruit contact during drying amplifies natural sweetness—yields a distinctive profile: honeyed body with citrus brightness (deep orange) and a delicate floral quality (soft earl grey). This is a coffee where terroir and method align to showcase how elevation and careful fermentation create sophistication in a single-origin offering.

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.

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.

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.

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.

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.

Ethiopia Habtamu Fikadu

From Yirgacheffe's Danche region at 1900–2100m elevation, this coffee blends Kurume and Dega varieties through a fully washed process that emphasizes clarity and complexity. Expect bright white peach notes undercut by bergamot and jasmine florality, a combination that rewards medium roasts where those tea-like, aromatic qualities shine. This is a textbook high-elevation Ethiopian—layered, nuanced, and alive with the region's signature character.

Ethiopia Halo

This Gedeb lot grows at 1900–2200 meters in Ethiopia's southern highlands, where elevation and heirloom varietals concentrate complex fruit expression. The fully washed process strips away fermented fruit layers to expose bright, tea-like clarity—nectarine and honeysuckle jump from the cup, with strawberry candy sweetness rounding the finish. Clean and refined, it's essential drinking for anyone seeking traditional Ethiopian character without funk or funk.

Ethiopia Musa Abalulesa

Grown in the Limu region of Ethiopia at 2100m elevation, this coffee showcases heritage varieties 74110 and 74165 processed via full washing to highlight clarity and brightness. The washed method strips away fruit mucilage, allowing clean fruit notes and delicate florals to shine through the cup. Expect guava and raspberry fruitiness anchored by lilac florality—a sophisticated flavor profile that rewards careful brewing and highlights Ethiopia's subtle complexity.

Kenya Gachuiro AB

From Nyeri County at 1700–1800m elevation, this washed Kenya showcases the region's classic SL28 and SL34 varieties. The fully washed process highlights clean, bright acidity and distinct fruit character: marionberry and hibiscus lead, with honey sweetness underneath. These high-altitude Kenyan lots are prized for their complexity and floral-fruit balance—a reliable expression of what makes Kenyan coffee compelling.

Kenya Karimikui AB

From the Kirinyaga region at 1700–1900 meters, this Kenya Karimikui AB showcases the SL28 and SL34 varieties that define East African specialty coffee. The fully washed process highlights the inherent clarity of these heritage cultivars, emphasizing vibrant acidity and complex fruit notes—particularly black currant and stone fruit—with a clean, crisp finish. The elevation and terroir contribute depth and sweetness that balances the wine-like brightness. A classic expression of what makes Kenyan coffee distinctive.

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.

Mexico Silvia Herrera

Silvia Herrera's coffee grows in Chiapas at 1,450–1,600 meters elevation, where the Tupi variety thrives in volcanic soils. The fully washed process strips away fruit layers to expose clean acidity and delicate florals. Expect strawberry and red apple brightness framed by chamomile—a tea-like elegance that rewards slower brewing. A refined, approachable coffee that showcases what Mexico's highlands can deliver beyond chocolate-forward profiles.

AWARD TOUR: Colombia Israel Hernandez Gesha

Israel Hernandez grows Geisha—an Ethiopian variety famous for winning competitions across Latin America since 2004—near Rioblanco in Tolima, Colombia. Washed processing brings out the variety's signature intensity: hibiscus florality and lemon drop candy brightness are joined by cherry and melon fruit tones. Hernandez has collected hardware including a 2020 Cup of Excellence 4th place finish and multiple Colombian Coffee Federation prizes. Huckleberry has sourced and roasted his Geisha every season since tasting his first harvest in 2017—a relationship built on consistent excellence and complexity.

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.

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.

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.

Ethiopia Danche

Danche is sourced from Snap Coffees' premier washing station in the Gedeb area of Ethiopia's greater Yirgacheffe region. The washed process preserves the coffee's delicate floral character and vibrant acidity, hallmarks of quality Ethiopian washed coffees. Expect lively florals, white peach fruit notes, and a crisp, zesty key lime pie acidity that cuts through cleanly. This is a classic, reliable expression from a longtime partner—no experimentation, just excellent execution that showcases why Ethiopia's unparalleled genetic diversity and terroir make it coffee's birthplace.

Ethiopia Haro Beddame Natural

Haro Beddame sits at 2,200 meters in the Yirgacheffe highlands, sourced from smallholder farmers in Ethiopia's central region via Snap Coffees' newly established processing station. The coffee is processed exclusively as a natural, where high altitude and meticulous cherry selection yield clean, vibrant fruit expression. Expect blueberry, lilac, raspberry, honeydew melon, black plum, and brown sugar—a layered, juicy profile that defines the cleanest Ethiopian naturals. This is a new offering from a trusted partner, representing the genetic diversity and terroir specificity Ethiopia's birthplace-of-arabica status affords.

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.

Guatemala Atitlán Aprocafé

From the AProCafé Atitlán Growers Association in Guatemala, this washed blend combines coffees dried individually by farmers and collectively at the group's wet mill in Panyebar. Huckleberry has maintained a hands-on relationship with AProCafé since 2015, supporting infrastructure projects and developing their microlot program. You'll taste milk chocolate, pear, subtle berries, and almond—a dependably sweet profile that reflects years of committed partnership. A portion of sales supports Pedro Isaías Gonzales's family.

Guatemala Don Zabala Microlot

Carlos Zabala's microlot from Guatemala's AProCafé cooperative showcases the producer's signature citrusy, complex profile. Washed and dried on raised beds—infrastructure supported by Huckleberry's community—this coffee balances approachable sweetness with adventurous acidity. Expect mandarin orange brightness, cherry and raspberry fruit notes, and brown sugar pastry undertones that make it both comforting and complex. A decade-long partnership with individual farmers in the group means quality and traceability you can trust.

HUCK x Red Rocks Sound Check Blend

Sound Check is Huckleberry Roasters' collaboration with Red Rocks Amphitheatre, a high-elevation blend built for that pre-show moment of anticipation. Mirroring the celebrated Blue Orchid Blend, it delivers a rich, velvety body with prominent notes of dark chocolate and berry—approachable enough for any brewing method. This is a coffee designed to connect you to the ritual of live music, whether pulled as espresso backstage or shared from a thermos in golden hour light. It's built for music lovers, early risers, and anyone seeking a cup that holds a moment.

India Gundikhan Natural

Saif Ulla's Gundikhan Estate sits in the Western Ghats, where coffee was first planted in India in the late 1600s. This natural-process coffee delivers tropical fruit, tart pomegranate, and a bittersweet chocolate finish—a marked shift from India's historical reputation in specialty coffee. The farm prioritizes biodiversity alongside quality, with dense shade cover and wildlife corridors that lower yields but elevate cup character. A rare Indian coffee worth experiencing alongside its washed sibling.

India Gundikhan Washed

Gundikhan Estate sits in the Western Ghat mountains where coffee cultivation began in India in the late 1600s. Saif Ulla's washed process delivers a calm, approachable cup with creamy body and subtle complexity—butter cookie and macadamia notes anchor soft citrus, fig, and golden raisin. The farm's extreme shade cover and wildlife coexistence (elephants and Gaur roam freely) lower yields but elevate quality; Saif is a founding member of KaadKaapi Collective, prioritizing habitat preservation alongside heritage coffee. This is a comforting, versatile cup that stands alone or takes milk well.

Kenya Mungaria

Kenya's Mungaria Factory, part of the renowned Aguthi FCS, brings together 219 farmers in a high-altitude cooperative focused on meticulous processing. The coffee is washed with single fermentation and dried slowly on raised beds without post-wash soaking, a technique that preserves Kenya's signature zippy acidity and intense fruit character. Expect nectarine-like fruitiness, cream soda sweetness, and mouthwatering grapefruit and green grape acidity—the hallmarks of SL28 and SL34 varieties grown in clay soil. This is Huckleberry's fifth year with Mungaria, and their first visit during harvest has them claiming it's their favorite iteration yet.

Mexico Familia Cifuentes

From Rosalba Cifuentes and her extended family in Bella Vista, Chiapas, this washed coffee represents a unique collective model where Rosalba, Eugenio, Froilan, Otoniel, and Omar each farm and process separately before pooling their dried coffee. Rosalba founded Mayan Harvest to support smallholder farmers in the region, bringing both expertise and community commitment to this lot. The washed process yields a clean, approachable cup with pancake and syrup sweetness layered against dried fruits and orange slice candy—nuanced enough to reward attention without demanding it. A solid opener to Mexico and Central America season.

Nicaragua Amigos Mozonte

Amigos Mozonte is a collaborative lot from two Nicaraguan farmers and childhood friends: Alberto Ramos of Finca Entre Rios (in the Mozonte region, between three rivers) and Manuel Rosales of Finca Puma Punku, also in Mozonte. Both coffees are washed on-farm, then dried by Puma Coffee, the exporter behind most of Huckleberry's Nicaraguan sourcing. This is a traditional washed Central American profile—bright yet comforting—with tasting notes of nougat, green apple, and chocolate wafer. It's a meaningful release marking Manuel's first appearance as a grower in Huckleberry's lineup, after years behind the scenes connecting the roastery to its Nicaraguan suppliers.

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.

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.

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.

Uganda Sipi Falls Natural

From the Sipi Falls region of Eastern Uganda, this natural-process coffee comes from smallholder farmers who deliver to the Sipi Falls Wet Mill in Chema. The high altitude and clay soils, combined with SL28 and SL34 varieties (more typically associated with Kenya), create a coffee that rivals Ethiopian naturals but with added chocolate and body. Natural processing amplifies the fruit expression—expect concord grape, blueberry, and cherry with a bittersweet dark chocolate finish. This is Huckleberry's ninth consecutive harvest from this mill, and the consistency and quality improvements in Ugandan coffee make this a worthwhile year after year.

[Rested/Sale] Catimor - Anaerobic Honey - Gaosanlin Coffee Farm

Grown between 1,400–1,600 meters in Yunnan's Menglian County, this Catimor benefits from morning fog and careful selective harvesting at Gaosanlin Coffee Farm. The anaerobic honey process intensifies the fruit character while contributing structure and complexity. Expect Valencia orange and dried apricot sweetness anchored by a refined, tea-like finish—a citrus-led cup that balances ripe fruit with articulate tannins. This lot showcases what elevation and processing experimentation can achieve from a hybrid variety often bred for resilience rather than flavor.

Castillo - Lulo Washed - Finca Santa Monica

Grown at 1450–1500 masl on Finca Santa Monica in Quindío, Colombia, this Castillo varietal is co-fermented with lulo fruit before washing—a technique that infuses tropical fruit character directly into the bean. Producer Felipe Arcila's approach yields a cup with distinctive pineapple and lulo notes backed by tropical fruit complexity. The washed process cleanses and clarifies these fruit-forward flavors, making this a standout expression of how fermentation additions can reshape a coffee's sensory profile.

Castillo - Lychee - Finca El Paraiso

Grown at 1,960 masl on Finca El Paraiso in Cauca, Colombia, this Castillo undergoes an extended double anaerobic fermentation with thermal shock—a process designed to amplify fruit character and lock in aromatic complexity. The result is a lively, creamy cup with pronounced notes of lychee, osmanthus, and Kasugai gummies, balanced by malic acidity and a juicy finish. Samuel Diego Bermudez's meticulous fermentation work delivers the stone fruit sweetness and refreshing character that makes this lot distinctly memorable.

Catimor - Anaerobic Honey - Gaosanlin Coffee Farm

Grown at 1,400–1,600 masl on Gaosanlin Coffee Farm in Menglian County, Yunnan, this Catimor was anaerobic honey-processed to emphasize citrus and concentrated fruit. The cup opens with Valencia orange, transitions into dried apricot sweetness, and closes with a structured black-tea finish—a profile that balances ripe fruit with articulate complexity. Mīyánhǎntǎ's selective harvesting and processing experiments have made honey-processed lots central to the farm's specialty production.

Catimor - Washed - "Biyesheng" Yi Nian Yi Su Collective

From Yi Nian Yi Su Collective in Dehong, Yunnan, this Catimor grows at 1800 masl in one of China's emerging coffee regions. Washed processing brings clarity to the cup, letting the variety's character shine through tea-like earthiness (Pu'er), bright stone fruit (Granny Smith apple), and subtle goji sweetness. The collective prioritizes sustainable cultivation and transparent sourcing—they've scaled to 40+ tons annually while staying competitive in specialty markets. This is Yunnan coffee refined through competition feedback and hands-on attention to flavor integrity.

Caturra - Semi Washed - Finca El Sendero

Grown at 1800 meters in Cauca, Colombia, this Caturra from Finca El Sendero is semi-washed, a process that balances the clarity of washed coffees with subtle fruit complexity. The cup delivers Earl Gray tea character upfront alongside tropical fruit and lemongrass aromatics—a distinctive flavor profile that rewards both espresso and filter brewing. Producer Eyder Erney Martinez Mosquera has crafted a coffee with elegant florality and brightness that stands out from conventional Colombian profiles.

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.

Gesha - Natural DRD - Elida Estate, Lot Vuelta

Lot Vuelta hails from Elida Estate in Chiriquí's cloud-forest highlands (1,780–1,820 masl), where the Lamastus family has cultivated coffee across four generations since 1918. The natural process with dark room drying—cherries dried whole for 30 days away from sunlight—preserves the delicate floral and fruit character the Geisha variety is prized for. The cup unfolds with red magnolia florals, yellow nectarine sweetness, and Concord grape depth, layering complexity without heaviness. This lot was preselected for Best of Panama 2026; its sister lot placed third in the Natural Gesha category, underscoring the estate's precision and terroir expression.

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.

Gesha - Washed DRD - Elida Estate, Lot Torre

From Elida Estate's Torre lot in Boquete's cloud-forest highlands (1,780–1,820 masl), this Geisha expresses the delicate floral and fruit character the variety is prized for. Washed processing with Dark Room Drying—a controlled-environment technique at Elida—preserves the coffee's aromatics through careful moisture management. Gardenia, bergamot-like citrus, and lychee converge on the palate, a signature profile of high-elevation Panamanian Geisha. A sister lot to the Best of Panama 2026 washed Geisha winner, this coffee represents the Lamastus family's quality benchmark from over a century of volcanic-soil farming.

Landrace - Natural - Banko Chelchele

From Banko Chelchele in Gedeo Zone, Ethiopia, this coffee grows at 1,900–2,300 meters on fertile red clay soils. Smallholder farmers hand-pick ripe cherries and dry them whole in the sun—traditional natural processing that encourages pronounced fruit expression. Expect watermelon and yellow peach with floral notes, a profile shaped by Ethiopian varieties 74112 and 74110, both selected for disease resistance and cup potential. The careful sorting and even drying preserve quality while letting the fruit-forward character shine.

Pink Bourbon - Peach - Finca El Paraiso

From Finca El Paraiso in Cauca, Colombia at 1960 masl, this Pink Bourbon undergoes a distinctive two-stage fermentation: 48 hours whole cherry fermented with tropical yeast, followed by 36 hours pulped. A thermal shock wash locks in acidity before careful drying preserves the coffee's fruit-forward character. Expect peach Gokuri, rhubarb, and sakura notes with a creamy body and prolonged brightness—a clean, dynamic lot that showcases how precise fermentation technique elevates varietal expression.

Pink Bourbon - Washed - Finca El Pedregal

Grown at 1,900–2,000 masl on Finca El Pedregal in Narino, Colombia, this Pink Bourbon was produced by Neftalí Fajardo using a washed process that lets the variety's natural characteristics shine. The cup opens with crisp fuji apple and orange zest, finishing with a delicate oolong tea complexity. Pink Bourbon's genetic heritage delivers exceptional clarity and brightness—this coffee rewards the precision of a clean fermentation and careful handling.

San Juan - XO Natural - Finca Potosi, Cafe Granja La Esperanza

Finca Potosi, owned by third-generation producers Rigoberto and Luis Eduardo Herrera, sits at 1,400–1,860 meters in Caicedonia, Valle del Cauca. The San Juan variety is processed using XO Natural fermentation, a technique the brothers have refined through years of processing innovation. Expect rum-forward sweetness with pineapple brightness and subtle oak tannins—a profile that reflects both the altitude and the meticulous attention the Herreras bring to every harvest. This is coffee from a family committed to organic practices and experimental varietals, showcasing why Potosi has become known for pushing Colombian coffee beyond the conventional.

SL34, SL28, Ruiru 11, Batian - Washed - Karinga AB

Karinga F.C.S., a cooperative of 650 smallholder farmers in Kiambu, Kenya, delivers cherry to the Karinga Factory (established 1983) at 1,840 meters elevation. The washed process—12–24 hour fermentation followed by four water washes and 8–13 days of raised-bed drying—creates clarity and brightness. A blend of SL-34, SL-28, Ruiru-11, and Batian varieties expressing blackberry, syrah-like depth, and delicate lavender florals. This is specialty-grade Kenyan terroir from a cooperative investing in member support and quality infrastructure despite regional headwinds toward tea cultivation.

Colombia | Reinaldo Chilito

From Reinaldo Chilito's El Paraiso farm in San Agustin, Colombia (1859–1920 MASL), this Pink Bourbon was harvested at peak ripeness over six days in late September 2025. The washed process includes a unique double fermentation—24 hours on whole cherry, then another 24 hours with depulped seeds and previous-day pulp—followed by 15–20 days of drying. The cup is intensely ripe and jammy, layering nectarine, mango, and orange blossom with rose florals and candy-like sweetness. Reinaldo's second microlot release, it was the roaster's highest-scoring Pink Bourbon of the season.

Colombia | Sergio Caro

Sergio Caro's Los Pinos farm sits at an exceptional 2378 MASL in Urrao, Antioquia, where this young 29-year-old producer harvested his Chiroso varietal in March 2026. The washed process emphasizes clarity: cherries are picked ripe, floated, fermented in open tanks for three days, then depulped and fermented again for three days in plastic tanks before a 2–3 week dry. The cup is bright and floral, delivering apricot, cardamom, maple syrup, and jasmine notes. Caro's recent participation in an international auction has fueled his ambition, making this a coffee from a producer on an upward trajectory.

Decaf Colombia | Monkaaba

From the Monkaaba producer network in San Agustín, Colombia, this decaf grows at 1,600–1,900 MASL and uses ethyl acetate decaffeination after a meticulous sugarcane-washed process involving cherry and seed fermentation. Expect a sweetness-forward cup with brown sugar, wafer cookie, and subtle citrus notes, wrapped in a soft, round body. It's a decaf that refuses compromise—proof Ilse's commitment to sourcing volume from trusted partners doesn't mean settling on quality.

Ecuador | Jose & Pepe Jijon & Francisco Vintimilla

This washed Mejorado grows at 2,222 meters in Ecuador's southern Loja region on Fincas Del Putushio, a biodynamic farm operated by father-and-son team Jose and Pepe Jijon. Cherries are hand-picked at peak ripeness, depulped same-day, then washed thoroughly and dried 30 days on shaded raised beds—a meticulous process that delivers exceptional clarity. The cup is crisp and refined with pronounced white flower and green apple notes, white nectarine, and a lingering peach finish, anchored by high, well-balanced acidity and floral layers. A pristine expression of terroir and varietal character from a producer committed to biodynamic, organic farming.

Ethiopia | Chelbesa One

From the renowned Chelbesa washing station in Gedeb, Yirgacheffe, this coffee is sourced from around 1,000 smallholder farmers at 1,950–2,200 MASL. The washed process—featuring 48–72 hours of dry fermentation followed by 7–10 days on raised beds—delivers a clean, fruit-forward cup. Expect ripe stone fruit (peach jam), floral brightness (jasmine), and zesty citrus (limeade, sweet orange). Chelbesa's reputation and SNAP's meticulous cherry selection make this a standout expression of Yirgacheffe's classic complexity.

Ethiopia | Danche

From the Gedeb region of Ethiopia's Gedeo zone, this washed coffee grows at elevations up to 2,200 MASL on smallholder farms delivering to the Danche washing station. The washed process—featuring 96-hour dry fermentation after depulping, then 12–14 days of raised-bed drying—yields clean, refined fruit with pointed acidity and layered complexity. Tasting notes include watermelon, ripe peach, lemon-lime, and delicate florals. This is a standout lot that exemplifies what modern Ethiopian washed coffees can deliver: brightness, clarity, and fruit-forward character without sacrificing nuance.

Ethiopia | Keramo Adara

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.

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Kenya | Kivanga AA

From Kivanga Estate in Embu County, Kenya, at 1,750 MASL, this washed lot showcases only SL-28 and SL-34 varieties—a deliberate single-varietal separation that sets it apart. Morris Njagi operates his own wet mill, controlling every step from cherry selection through fermentation and 14–21 day drying. The cup is ripe and expansive: blackberry and cranberry notes sit atop sticky sweetness with juicy acidity and hints of lemonade. This is a rare single-estate Kenyan from Ilse, and the careful fermentation protocol and varietal purity make it compelling.

Mexico | Agua Mariposa

Agua Mariposa is a community lot from Eloxochitlán de Flores Magón in Sierra Mazateca, Oaxaca, sourced from multiple micro-farms at 1,600–1,800 MASL. The washed process involves fermentation in cherry, followed by 48–72 hours of wet fermentation and 14–17 days of drying on raised beds. The blend of Bourbon, Caturra, and Oro Azteca yields a sweet, round profile with good structure—notes of drinking chocolate, orange, cherry, and a lingering almond finish. Sourcing from Mazateca is challenging due to tiny farm sizes and language barriers, but this lot represents the region's distinctive character and quality potential.

Primary Espresso | Honduras

This espresso comes from Yensi Sanchez's farm in El Paraíso, Honduras, near the Nicaraguan border, where Parainema varietal grows at 1,500 MASL. Cherries are harvested ripe, depulped, then undergo 38-hour dry fermentation before 20–25 days of covered sun-drying—a process that builds body and sweetness. The cup delivers comforting milk chocolate with subtle tropical fruit notes. Yensi is a third-generation producer who inherited and expanded the land from her father; this is Ilse's first year sourcing from her farm after a farm visit.

26.2 Blend 10 oz

This blend honors the 2026 Bank of America Chicago Marathon, sourced from Guji, Oromo in Ethiopia at 2000–2200 m elevation. The coffee is washed and dried on raised beds, a method that brings clarity to the fruit-forward profile. Expect black cherry, plum, and strawberry notes—a vibrant, approachable cup that reflects Intelligentsia's direct trade partnership (since 2012) and commitment to the Chicago running community.

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.

Colombia Cauca Castillo Single Origin Espresso

This washed Castillo comes from Cauca in southwestern Colombia at 1600–1900 m elevation, where farmers have grown this hardy variety since its 2005 introduction for its resistance to coffee leaf rust. After selective harvesting and delivery to Banexport for processing, the coffee was dried on patios and raised beds. Expect bright navel orange, prune, and dried cherry—a fruit-forward profile that demonstrates Castillo's quality potential beyond its agronomic advantages. A direct trade relationship since 2010 ensures consistency and traceability.

Ethiopia Alaka Natural

Grown by members of the Alaka Farmers Association in Guji, Oromia at 1900–2200 masl, this coffee was processed by METAD at their Hambela Alaka washing station using natural processing on raised beds. The method keeps fruit fully intact during drying, allowing the heirloom varieties and terroir to express themselves distinctly. Expect blackberry, plum, and tangerine notes backed by the complexity that defines exceptional Ethiopian coffee. METAD's 13-year partnership with Intelligentsia and reputation for meticulous attention make this a standout natural-process lot.

Ethiopia Ayla Bombe Single Origin Espresso

From smallholder farmers surrounding the Ayla washing station in Bombe, Sidama, this Ethiopian coffee grows at elevations up to 2,150 meters alongside shade trees and intercropped crops. Washed in fresh Bonora River water and dried on raised beds, the careful processing preserves the region's inherent sweetness and layered character. As espresso, it delivers bright notes of lime zest, black cherry, and ripe stone fruits with impressive clarity. The high elevation and meticulous sorting at the station make this a standout expression of what Sidama can offer.

Ethiopia Gesha Village Oma Natural 7oz

This coffee comes from the Oma plot at Gesha Village in Bench Maji, Ethiopia, grown at 1931–2040 m elevation near the Gori Gesha forest where the variety was first documented in 1931. The natural process—with selective harvesting and meticulous sun-drying on raised beds—preserves the delicate floral and fruit character of the original Gesha genetics in their native terroir. Expect ube, strawberry, and violet notes that reflect both the varietal's heritage and the region's historic character. This is a direct trade lot from a 2012 partner, representing the rare opportunity to taste Gesha in its place of origin rather than the Panamanian expression that dominates the market.

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.

Fruit Bat Espresso

Fruit Bat is a seasonal espresso blend drawing from Ethiopia and Kenya's high-altitude fruit-growing regions, with this year's selections sourced from Kiambu County, Kenya (1500–1950 m) and Ethiopian origins. Both coffees are washed and dried on raised beds, a method that preserves the bright acidity and complex fruit character these origins naturally express. Expect a sweet, balanced shot with prominent notes of blood orange, black cherry, and black currant—flavors that emerge from careful sourcing rather than forced flavor development. Intelligentsia's direct trade partnership since 2012 ensures consistency and relationship-driven quality in this yearly reimagined blend.

Guatemala Kape'tenango H1

From La Maravilla farm in Huehuetenango's rugged mountains (1600–1850 m), this washed H1 hybrid combines rust resistance with the distinctive character of Sudan Rume, an Ethiopian landrace. Raised-bed sun-dried for clarity, it delivers blood orange, tamarind, and juniper notes—a profile that reflects both the variety's genetic lineage and the farm's decades of refinement. Mauricio Rosales's multi-Cup of Excellence-winning estate has established Kape'tenango specifically to showcase experimental varieties like this one. Worth seeking for its heritage and precise expression.

Guatemala Milder Velásquez

From La Libertad in Huehuetenango's celebrated coffee mountains, this washed lot represents Milder Velásquez's farm at 1,900 meters elevation. The field blend of traditional varieties is dried on patio and raised beds, a method that builds the coffee's sweetness and complexity. Expect red apple, cherry, and orange notes with excellent balance—a profile that reveals the region's terroir without overstatement. Sourced through a Direct Trade partnership with Coopesqui cooperative since 2020, this is a coffee that returns to the menu for a third year because it consistently delivers quality.

Honduras La Tortuga Batian 7oz

La Tortuga celebrates 30 years of partnership with Marysabel Caballero and Moises Herrera in Chinacla, La Paz. The Batian variety—featuring SL28, SL34, and Sudan Rume genetics—is selectively picked and carefully sorted, then washed and dried on raised beds. Tasting notes reveal preserved lemon, baking spice, and magnolia with remarkable clarity. This is a compelling expression of Kenyan genetics adapted to Honduran terroir, and one of Intelligentsia's favorite La Tortuga selections.

Nicaragua Los Delirios Pacamara

Grown in Pueblo Nuevo, Estelí at 1,500–1,650 meters elevation by Norman Canales of the third-generation family farm, this washed Pacamara showcases beans notably larger than most coffee varieties. The washed process and patio-plus-raised-bed drying highlight the variety's natural clarity: green apple snap, caramel sweetness, and lemon curd tartness. Intelligentsia has partnered with the Canales family since 2003, following Daniel Canales' historic 2004 Cup of Excellence win with organic coffee—a standard the family has maintained through decades of thoughtful stewardship.

Otoño Blend

Otoño is Intelligentsia's seasonal blend inspired by autumn's reflective transition, combining lots from Kenya's Kirinyaga region (1500–1800 m elevation) with coffees from Ethiopia and Guatemala. The Kenyan component is washed and dried on raised beds, harvested October 2024–January 2025 from a Direct Trade partner since 2020. The blend bridges bright summer fruit character—plum and cherry—into deeper fall flavors with dried dates, designed to capture the sensory shift of the season. This is a thoughtfully composed multi-origin blend that moves beyond single-origin purity in favor of intentional flavor progression.

ABRAHAM - Inugami Original Art (9in x 12in)

Please note: This is not print, this the artwork I used to make each label. I'm excited to offer some of the original artwork behind Inugami Coffee. These are the actual hand-drawn pieces I created on sketch paper, some of which became coffee bag art, and some never made it to the bags at all, but I still loved them. Each drawing is a one-of-a-kind original, hand-signed in the corner, the same physical piece that helped bring that coffee and its label to life. I've always loved creating the art

ARMADILLO - Colombia - Alexander Hernández (Caturra Washed) (Pacific Cooler, Cherry, Tropical Fruit, Sweet Orange, Starfruit)

Alexander Hernández grows Caturra on his farm La Esperanza in Pitalito, Huila, Colombia, where he employs a sophisticated processing method to unlock complexity. After depulping, the beans undergo 50-hour anaerobic fermentation in sealed tanks, followed by five days on African raised beds and eight hours of mechanical drying—a hybrid approach that preserves delicate flavors while ensuring consistency. The result is a coffee brimming with caramel sweetness, tropical fruit, and citric brightness, with tasting notes of pacific cooler, cherry, tropical fruit, sweet orange, and starfruit. This is specialty coffee with purpose: proceeds support Alexander's family and farm infrastructure after he rebuilt his life following forced displacement.

Burundi - Masha Washing Station (Bourbon Cultivars Anaerobic Natural) (Orange Soda, Lime, Apricot, Rhubarb )

From Masha Washing Station in Burundi, this coffee sources cherry from over 2,500 smallholder farmers across the region, all growing Bourbon cultivars—the backbone of Burundi's consistent, dependable profile. The microlot underwent anaerobic fermentation followed by natural processing, a deliberate choice to amplify brightness and fruity sweetness. Expect orange soda, lime, apricot, and rhubarb notes that echo the wild-heirloom complexity Burundi shares with Ethiopian coffees. A showcase of terroir from a community lot that gives small farmers collective voice and market access.

El Salvador Roberto Ulloa (Red Bourbon Natural) (Stone Fruits, Berries, Black Current, Sweet Juicy)

Roberto Ulloa's Finca Divina Providencia sits at 1,600–1,830 meters in El Salvador's Sonsonate region, built from abandoned highland parcels through obsessive dedication to quality. The natural process—ripe cherries dried 20–30 days on raised beds, then rested on-farm before milling—delivers pronounced stone fruit, honey, and berry notes with juicy sweetness. This lot won first place at the 2020 Cup of Excellence, proof of Ulloa's uncompromising approach to farming and processing. Selective handpicking and meticulous drying technique distinguish this from commodity naturals.

HALLOWEEN DJANGO - Inugami Original Art (9in x 12in)

Please note: This is not print, this the artwork I used to make each label. I'm excited to offer some of the original artwork behind Inugami Coffee. These are the actual hand-drawn pieces I created on sketch paper, some of which became coffee bag art, and some never made it to the bags at all, but I still loved them. Each drawing is a one-of-a-kind original, hand-signed in the corner, the same physical piece that helped bring that coffee and its label to life. I've always loved creating the art

HINDE'S BABBLER - Kenya - Nyeri Ichamama Washing Station (Peaberry Washed) (Tropical Fruit, Lemon Lime, Currents, Cinnamon)

From Ichamama Washing Station in Nyeri's Karima Hill area (1,750 masl), this coffee comes via the Othaya Farmer's Cooperative Society, one of Kenya's oldest producer networks established in the mid-1950s. The washed process—using water from the nearby Ichamama river—preserves the peaberry's concentration of flavor: bright tropical fruit and lemon-lime acidity balanced by currents and cinnamon notes. A traceable, high-altitude Kenyan that showcases cooperative-grown quality and the precision of small-lot washing station work.

KENYA BIRD - Inugami Original Art (9in x 12in)

Please note: This is not print, this the artwork I used to make each label. I'm excited to offer some of the original artwork behind Inugami Coffee. These are the actual hand-drawn pieces I created on sketch paper, some of which became coffee bag art, and some never made it to the bags at all, but I still loved them. Each drawing is a one-of-a-kind original, hand-signed in the corner, the same physical piece that helped bring that coffee and its label to life. I've always loved creating the art

MARIO - Inugami Original Art (9in x 12in)

Please note: This is not print, this the artwork I used to make each label. I'm excited to offer some of the original artwork behind Inugami Coffee. These are the actual hand-drawn pieces I created on sketch paper, some of which became coffee bag art, and some never made it to the bags at all, but I still loved them. Each drawing is a one-of-a-kind original, hand-signed in the corner, the same physical piece that helped bring that coffee and its label to life. I've always loved creating the art

SPIDER - Inugami Original Art (9in x 12in)

Please note: This is not print, this the artwork I used to make each label. I'm excited to offer some of the original artwork behind Inugami Coffee. These are the actual hand-drawn pieces I created on sketch paper, some of which became coffee bag art, and some never made it to the bags at all, but I still loved them. Each drawing is a one-of-a-kind original, hand-signed in the corner, the same physical piece that helped bring that coffee and its label to life. I've always loved creating the art

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.

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.

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.