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.

Edinson Argote - Cherry Limeade

Edinson Argote's La Quebradita farm sits at 1,850 meters on Colombia's Central Mountain Range in Timaná, Huila—a hub for processing innovation. The blend pairs an advanced natural Chiroso (fermented with proprietary beer wine yeast in stainless steel tanks) with a washed Maragesha (subjected to three rounds of fermentation, including anaerobic and yeast-inoculated stages, then shocked with cold water). The result is a super-sweet, enthusiastically fruity coffee that balances red fruit energy from the Chiroso with florality from the Maragesha, landing on notes of cherry blossom, lime zest, red slushee, and pineapple. This is a summer-ready blend that showcases Argote's commitment to replicable, sensory-forward specialty coffee.

Elida Estate - Washed Gesha Lot C

Elida Estate, founded in 1918 and now in its fourth generation under the Lamastus family, sits in Boquete's southernmost coffee region within Baru Volcano National Park at 1,670–1,950 m. The volcanic soil and extended ripening from the region's pronounced wet/dry seasons create ideal conditions for this Geisha lot. After handpicking at peak ripeness, cherries are pulped, undergo short underwater fermentation, thoroughly rinsed, and dried on raised beds. The cup opens with magnolia florals and orchard fruits with an oolong-like finish; as it cools, tropical fruits (mango, lychee), stone fruits (white peach, cherry), and tartaric acidity emerge, maintaining tea-like structure throughout. A vibrant, structured expression of Panama's most celebrated coffee terroir.

Familia Bermudez - Lychee Peach

From Finca El Paraíso in Piendamó, Cauca at 1,900 meters, this Castillo lot showcases the thermal shock method pioneered by Diego Bermudez and refined by his brother Daniel. The process—ozone cleaning, pulping, fermenting the biomass with specific yeasts to extract tropical aromatics, then pressurizing the coffee seeds with that fermented material while cycling temperatures sharply—slowly opens cellular compounds to absorb the fermented flavors before sealing them in. The result is a fruit-forward but clean cup with lychee gummy bear sweetness, white floral aromatics, black tea body, and supporting notes of pineapple, peach, tart cherry, and kiwi—tropical complexity without boozy ferment funk.

Gesha Village - E12 Anaerobic Natural

When

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.

Marlon Bolaños - Pink Bourbon

From Acevedo, Huila at 1,670 meters, this Pink Bourbon comes from Three Coffee Farmers, founded by Marlon Bolaños at just 21 years old. The coffee undergoes dual anaerobic fermentation—48 hours in sealed tanks pre-pulp, then 48 hours in mucilage—before 20 days of sun drying. The result is remarkably clean and vibrant with oolong tea character, tea rose aromatics, panela sugar sweetness, and a pronounced pineapple note that lingers. This is thoughtful processing from a young producer already competing at championship level.

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.

2Straw 2Nana - Strawnana Smash Co-Ferment Blend Vol. 2

This is a four-component co-ferment blend from Colombia, each lot processed using distinct microbial fermentation techniques designed to amplify fruit flavors. Components include Rodrigo Sanchez's honeyed banana co-ferment (Process #22, using cultured lactobacillus and saccharomyces cerevisiae with dehydrated banana), Brayan Alvear's creamy strawberry co-ferment (submerged yeast and strawberry fermentation), Quebraditas' strawberry co-ferment (oxidation, dry depulping, and fruit-forward fermentation), and Franky Hoyas' citrus and cacao yeast co-ferment (oxidative and submerged fermentation with yeast inoculation). The tasting profile centers on fresh strawberries, banana cake, strawberry banana yogurt, and subtle citrus-cacao notes—fruit-forward without losing coffee identity. This is a technically ambitious blend showcasing modern fermentation science applied with playful intent, best for drinkers seeking pronounced fruit character and clean sweetness.

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.

Blackberry Band Co-ferment - Colombia - Quebraditas - Luz Angela

From Quebraditas in Colombia's Cauca region at 1,600–1,850 masl, this Caturra undergoes a distinctive blackberry co-ferment that layers fruit complexity throughout the cup. The process starts with 24-hour oxidation in food-grade plastic, followed by dry depulping and 48-hour submerged fermentation with yeast and blackberry, then 76-hour drying at 40°C. You'll find blackberry, honeysuckle, and grape—flavors that evolve and deepen across the tasting experience. This is a rare, experimental lot that rewards both focus and long sessions.

Burundi - Kamira - lot 5 - Washed

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

Coffee Friends - Colombia - Community Lot

From Huila, Colombia's renowned coffee region, this community lot sits between 1,800–2,000 metres in volcanic soils shaped by the Magdalena River Valley. Five Colombian Arabica cultivars—Caturra, Tabi, Castillo, Cenicafé 1, and F6—blend traditional and modern genetics for rust resistance and cup clarity. Washed processing with 12–48 hour fermentation in tanks, followed by 3–5 weeks of raised-bed drying, maximises the coffee's clean profile. Expect vibrant acidity, structured sweetness, caramel, honey, and stone fruit—a balanced, accessible coffee that works across skill levels while supporting farming communities through fair and sustainable practices.

Colombia - Franky Hoyas - Tropical Gesha - 8oz

We’re saying goodbye to summertime with one last coffee vacation and you’re invited! We’ll be traveling via Franky Hoyas amazingly fun tropical gesha that will transport you to a remote beachy island with every sip. With this coffee you’ll find vibrant oceans of kiwi and sweet rings of fruit loops that make it a trip you won’t forget as we transition to fall! Check out the info below and grab a bag while ya can! We Taste: Fruit Loops, Kiwi, Chamomile Process: "Advanced Washed" Thermal Shock with

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.

Dolly Parton Tribute

A washed blend anchored in Colombia's Huila region, this coffee delivers approachable sweetness: milk chocolate, caramel, and honey notes that make it an everyday pleasure. Brandywine created this as a tribute to Dolly Parton's legacy of authenticity and generosity; proceeds support the Imagination Library, her initiative to distribute free books to children. It's a coffee with purpose—smooth, balanced, and meaningful.

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 - 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.

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.

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 - Karatu - AB

Kenya Karatu AB originates from smallholder producers in Gitwe Community, Gatundu Division, Kiambu Province, grown at 1,850–1,883 meters elevation on SL-28 varietal. The coffee undergoes a meticulous 72-hour washed process: depulping, 24-hour fermentation, and a second wash before drying on raised beds. Flavor-wise, it delivers raisin, berries, and brown sugar—playful and bright with tropical character. This AB grade offers exceptional clarity and is sourced through Red Fox Coffee Merchants from the well-established Karatu Coffee Factory, which has served the region since 1965.

Kenya - Kiamabara - AA

This Kenya AA from Kiamabara Coffee Factory in Nyeri County showcases the classic profile of high-elevation East African coffee: grown at 1,600–1,900 masl on the volcanic slopes near Mt. Kenya, where cool temperatures and red soils concentrate acidity and seed density. Washed processing highlights the vibrant fruit character—orange, lime, and white nectarine with a refreshing, clean finish. A blend of traditional SL28 and SL34 alongside disease-resistant Ruiru 11 and Batian varieties, sourced from nearly 1,000 smallholder farmers through the Mugaga Farmers Cooperative Society. Perfect for filter brewing when you want brightness and balance without sacrificing complexity.

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.

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 - Deep Space Straw-Melon

This is a multi-origin Colombian blend pulling from three distinct lots: a Watermelon Development lot with mixed processing, a Huila Washed component, and a Quebraditas Strawberry Coferment. The blend bridges summer and autumn with vivid fruit character—watermelon, strawberry salt-water taffy, and clementine jump forward on the palate. The mixed processing methods and specialty fermentation add complexity and texture to what's already a bold, candy-like cup designed to capture the last bright days of the season.

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.

Burundi Kinyovu Peaberry Natural

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.

Colombia José Herman Salazar

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 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.

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.

Concepción Huista

From the towering mountains of western Guatemala, this coffee hails from the CODECH cooperative in Concepción Huista, a region known for some of Central America's most interesting and high-quality coffees. The washed processing and rigorous quality control highlight the coffee's high-elevation terroir. Expect bright notes of cherry and apple with a round, creamy body that lingers cleanly.

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 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.

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

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.

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.

David Berrio - Chiroso

David Berrio grows Chiroso, a recently celebrated Ethiopian landrace variety, on his 1.5-hectare farm in Urrao, Antioquia at 2,100 masl. After selective picking and a challenging two-day horse-and-car journey to the wet-mill, the coffee undergoes a 5-day fermentation in stainless steel before 8–12 days of drying in a traditional casa helda. The result is a soft-bodied cup with tropical fruit and velvety cherry notes, framed by a distinctive pear and starfruit acidity—a rare varietal that consistently excels in international competitions and drinks beautifully on filter.

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.

Elida Estate - Gesha

From the Lamastus Family's four-generation Elida Estate in Boquete at 5,600 ft elevation, this Geisha varietal grows in the shadow of Volcan Baru within a protected cloud forest microclimate. Hand-picked at peak ripeness, the lot underwent 24-hour in-cherry fermentation followed by 36-hour dry fermentation, meticulous hand-washing, and 14-day raised-bed drying—a fastidious process that yields exceptional clarity. The cup is juicy and citric with layered stone-fruit and floral character: nectarine, mandarin, white peach, jasmine, and wildflower honey combine in an exquisite, elegant finish. This is one of the world's most sought-after heirloom varieties, and the Lamastus family's uncompromising farming and processing make it worth the investment.

Karatu - SL28 Peaberry

Karatu is a peaberry lot from Karatu Coffee Factory in Kiambu's Thika District, Central Kenya, composed of 90%+ SL-28—a prized Bourbon-descended cultivar known for big fruit character and juicy profile. Washed using a 72-hour process (de-pulping, 24-hour fermentation, one additional wash), it avoids the typical Kenyan acidity trap while maintaining solid structure. The cup delivers vanilla, tobacco, dried cherry, cacao, black cherry, melon, and candied citrus with a weighted, tea-like complexity. This is a versatile coffee that shines in both immersion and filter brewing.

Oscar Palacio - Chiroso

Oscar Palacio grows the rare Chiroso variety—an Ethiopian Landrace that's become a Cup of Excellence darling—on his farm at the top of Urrao's region in Antioquia, Colombia. His selective harvest undergoes extended fermentation (three days in sealed bags post-harvest, three more after depulping) before washing and marquesina drying for 10–14 days, creating a clean, medium-bodied profile. Expect cherry-forward character with soft baked apple and carob notes, threaded through with complementary citrus—a versatile cup that shines across filter, immersion, and espresso. Chiroso remains difficult to source at this quality level; this is a rare opportunity to experience why the varietal has impressed specialty coffee's top competitions.

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.

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 54, Ethiopia

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

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.

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.

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.

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 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.

Mexico María Méndez

María Méndez comes from Chiapas at 1,400 meters, where Bourbon plants thrive in Mexico's southern highlands. The fully washed process cleanses the bean to reveal bright acidity and clarity. Expect plum and almond notes with a distinctive cola-like character—a coffee that balances stone-fruit sweetness against crisp, almost cola-like snap.

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.

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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.

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.

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] 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 - Rose Tea - Finca El Paraiso

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

Castillo - Strawberry Washed - Santa Monica

From Finca Santa Monica in Quindio, Colombia, this Castillo variety grows at 1,450–1,500 meters and undergoes a distinctive washed co-ferment with strawberry. The fermentation process amplifies bright fruit character, yielding prominent strawberry and tropical notes balanced by creamy custard undertones. Producer Felipe Arcila's experimental approach creates a playful, fruit-forward cup that stands out among traditional Colombian offerings.

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 - Anaerobic Yeast Washed "Baolian" - Yi Nian Yi Su Collective

From Yi Nian Yi Su Collective in Lincang, Yunnan at 1,500–1,600 meters, this Catimor undergoes an innovative anaerobic yeast wash (Baolian process) that amplifies its delicate, tea-like character. The anaerobic fermentation and yeast inoculation create a distinctive aromatic profile: white peach and lychee florals with an oolong-like minerality and body. Produced by Luo Yuan Chen, this coffee reflects the collective's rigorous approach to processing refinement and competition-driven quality development. It's a singular expression of what Yunnan specialty coffee can achieve when combined with contemporary fermentation techniques.

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 Mosto RF1D DRD - Elida Estate, Loma Lot

From Elida Estate's high-elevation Loma Lot in Chiriquí, Panama (1,875–2,000 masl), this Geisha undergoes anaerobic fermentation in sealed tanks with mosto for one day, then dark-room drying—a technique that amplifies fruit expression while preserving floral clarity. The cup presents sangria-like sweetness, blood orange acidity, and purple floral aromatics balanced by citrus-driven structure. Natural processing combined with controlled fermentation creates a wine-toned profile (strawberry, yellow peach, red florals) that showcases why Panamanian Geisha commands attention: saturated fruit meets refined aromatics and transparency.

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 CRD - Elida Estate, Centro Loma Lot

Centro Loma lot from the legendary Elida Estate in Chiriquí, Panama, grown at 1,780–1,820 masl by the Lamastus family. Washed with controlled room drying (CRD) to preserve delicate floral and citrus character. Delivers vibrant lemon and peach with distinctive magnolia florality—the hallmark of high-altitude Geisha when processed with precision. This is a prestige microlot from one of specialty coffee's most consistent sources of exceptional fruit-forward expression.

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.

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

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.

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

From Kii Coffee Factory in Kirinyaga County near Mount Kenya's foothills, this washed coffee blends four Kenyan varieties—the classic SL-28 and SL-34 alongside disease-resistant Ruiru 11 and Batian—grown by smallholders in the Rungeto Farmers Cooperative. The washed process emphasizes clean, defined fruit character: dark blackcurrant and ripe plum notes with black tea structure and sweetness. At 1,850 masl, the elevation and variety mix create a balanced, tea-like depth that distinguishes this lot from typical Kenyan coffees.

Typica - Anaerobic Washed - Pillcocaja Coffee

Pillcocaja is a seven-hectare specialty farm in Azuay's Yunguilla Valley, Ecuador, cultivating Typica at 1,650–1,700 meters beneath native faique trees with mountain spring water. The anaerobic washed process—fermentation in sealed, oxygen-restricted conditions followed by washing—intensifies aromatics while maintaining crisp separation between fruit, floral, and acid. Expect a bright cup centered on green grape with soft pear sweetness and distinct geranium florality, all held in sharp focus by clean acidity. This Typica showcases the classic lineage's cup-quality potential through thoughtful processing and high-altitude terroir.

Colombia | Diana Quinayas

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

Colombia | Santiago Salas

Santiago Salas's Chiroso comes from Finca La Marulanda in Urrao, Antioquia, at 1,800 MASL—a plot Santiago planted in 2023 after returning to his family's countryside roots. Processed using the Cochadas method, cherries are depulped into fermentation tanks daily with minimal water, fermented 4–5 days, then washed and dried for 12 days, yielding a cup that's ripe and fruit-forward. Expect nectarine, jackfruit, orange, and coconut cream—a lush, aromatic profile that captures the high elevation and careful fermentation. This is a young producer's carefully crafted micro-lot worth seeking out.

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 | Shoondhisa

From Shakisso in Guji, Ethiopia, this natural-process coffee grows at 2000–2150 MASL on small organic farms managed by 35 smallholders, processed at the Suke station by Ture Waji, founder of Sookoo Coffee and known as "The King of Guji." The natural process contributes to its signature cleanliness and fruit-forward profile—uncommon for the method. Expect berry jam, lime leaf, candied stone fruit, delicate florals, and pronounced sweetness. Ture's reputation rests on producing some of Ethiopia's cleanest natural coffees, and this lot showcases why: peak-ripeness cherries dried whole on raised beds in a semi-forested agroforestry setting.

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Kenya | Kainamui AA

Kainamui washing station sits at 1,650 MASL on the slopes of Mt. Kenya in Kirinyaga County, where 2,000 small-holder farmers—many with just 200 trees—deliver cherries year-round. The washed process emphasizes cleanliness and complexity: cherries are floated, depulped, density sorted, then dry fermented for 24 hours before a second 12–24 hour fermentation post-wash, followed by extended soaking and 10–15 days on drying beds. The result is ripe, vibrant fruit—blackberry juice, black currant, raspberry, and orange—with the bright acidity that defines exceptional Kenyan coffees. Established in 1963 and part of the New Ngariama Farmers Cooperative, this station leverages Mt. Kenya's cool climate and glacier-fed water to produce one of the season's standout Kenyan lots.

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 | Colombia

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.

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 SOE

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 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.

Honduras La Tortuga Anacafe 14

This limited-harvest Anacafe 14 comes from La Tortuga in Marcala, Honduras (1500–1600 m), a Direct Trade farm partnership since 2003 celebrating three decades of quality pursuit. The variety is a natural cross of Catimor and Pacamara, combining disease resistance with distinctive cup complexity. Washed and dried on raised beds, it unfolds with honeydew and lime brightness, floral magnolia, and sweet melon—a nuanced expression of high-altitude Honduran terroir under pine shade.

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.

Summer Solstice Blend

Intelligentsia's annual Summer Solstice celebrates the season with a multi-origin blend sourcing from Ethiopia, Kenya, and Colombia. The Kenyan component comes from Nyeri at 1,800 m elevation, washed and dried on raised beds from the December 2024–March 2025 harvest, sourced through a Direct Trade partnership since 2012. The combination of East African and Colombian terroirs produces an uplifting, layered cup with ripe cherry, juicy orange, and vibrant lime zest—a seasonal standby that balances acidity and fruit-forward character.

CAT - Colombia - Julio César Madrid Tisnés and Julio Andrés Quiceno - Finca Milán Tangerine Orange Co-Ferment (Caturra Anaerobic Co-Ferment, Sequential Washed) (Orange, Citric Acid, Dark Chocolate,

From Finca Milán in Colombia, this experimental lot ferments Caturra cherries with orange and pineapple must under restricted oxygen for over 144 hours, using Café Uba's culturing method with selected yeasts and bacteria. The extended anaerobic co-fermentation followed by 25 days on raised beds and mechanical finishing yields a sweet, fruity cup with tangerine, orange blossom, cinnamon, and soft tropical character throughout. This is backed by published research with Cenicafé and Universidad de los Andes on how starter cultures shape microbial communities and final cup profile—a genuinely experimental coffee that delivers on its promise.

INUGAMI ESPRESSO - DINOSAURS - DILOPHOSAURUS (Forth Wave Espresso)

Dilophosaurus expands the Dino Mélange Espresso Series with three coffees and roast profiles instead of two. Black Condor provides the darker-roasted foundation—sweetness, body, and depth—while a lighter-roasted Nitro-Infused Watermelon Caturra and Tangerine Co-Ferment, both from Finca Milán in Colombia, layer in watermelon candy notes, bright citrus, and tropical fruit. The blend balances the series' signature developed character with unexpected brightness and specificity.

PANTHER - Colombia - Julio César Madrid Tisnés and Julio Andrés Quiceno - Finca Milán Nitro Watermelon Infused (Caturra Infused Co-Ferment, Sequential Washed) (Watermelon, Cantaloupe, Hami Melon)

From Finca Milán in Colombia, this lot represents Café Uba's proprietary Nitro process—a controlled fermentation inside a bioreactor where nitrogen replaces oxygen, creating a modified atmosphere. The coffee co-ferments with watermelon fruit must, starter cultures, and culturing lixiviates while the team monitors temperature, pH, and Brix levels for precision. It dries 25 days on raised beds, then finishes with five days of mechanical drying. The cup delivers distinct watermelon and cantaloupe notes alongside caramel, backed by published research from Cenicafé and Universidad de los Andes on the fermentation's microbial impact.

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.

Atitlán - Washed - Guatemala

From the volcanic slopes of Lake Atitlán in Guatemala, this washed lot comes from AproCafé Atitlán, a cooperative of 54 organic-certified producers farming between 1,560 and 2,200 meters elevation. The washed process—cherries carefully harvested and slowly dried on patios and raised beds—preserves clarity and sweetness. Expect honey crisp apple, milk chocolate, nougat, and a lemon aftertaste with gentle warmth. This is a relationship-driven coffee from a third year of partnership, representing the collective work of many families and the legacy of co-founder Pedro Isaías González.

Black Condor, Colombia

Black Condor comes from Gaitania, Tolima, in Colombia's coffee region, grown at 1,650–1,950 MASL across 30–45 independent producers united by Emmanuel Enciso's cooperative processing center. The washed process preserves clarity and brightness, revealing a sweet cup with distinct caramel, grapefruit pulp, and peach ring notes. What sets this coffee apart is its remarkable versatility—roast it with slightly more development and it shifts toward plum and deeper stone fruit. Forest Coffee pays 30% above market rates to ensure both quality and sustainability across the project.

Coffee racemosa Natural - Colette Tracy - South Africa

From Hluhluwe on South Africa's Elephant Coast, this Coffea racemosa grows at just 120m elevation in hot, dry conditions that favor its natural pest and disease resistance. The natural process emphasizes its distinctive flavor profile: lingonberry, cinnamon, toasted pistachio, and eucalyptus notes that set it apart from conventional Arabicas. Racemosa is one of the world's rarest coffees—only 11,000 trees exist commercially—with tiny beans and low yields that make harvest and processing extraordinarily difficult, especially during South Africa's wet summer. The species ripens in just 8–12 weeks and contains only 0.75g caffeine per 100g, making this a genuinely unique, climate-adapted alternative to mainstream coffee.

Condor Decaf, Colombia

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

Dinkinesh: Worka Chelbessa, Ethiopia

Worka Chelbessa hails from Gedeb in southern Gedeo, Ethiopia's highest-altitude coffee zone (1,900–2,200 masl), where producer Neguesse Debela's washing station crafts washed coffees of notable clarity. This lot combines both wet and dry fermentation—coffee submerged 36–48 hours, then pulped and dry-fermented another 36–48 hours before 10–14 days on raised beds—a hybrid approach that deepens complexity. Expect the delicate florality and citric brightness Yirgacheffe is famed for: meyer lemon, bergamot, and refined acidity. A thoughtfully processed coffee that rewards precision brewing.

Don't Forget to Look at the Moon

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

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

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

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

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

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

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

Edwin Enrique Noreña Competition Box Set - Colombia

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

Fugi Ikizere Women - Washed - Rwanda

From the Ngoma Sector of Nyaruguru District in Rwanda's Southern Province, this Red Bourbon grows at 1,700–2,000 meters elevation and is produced by the Ikizere Women collective—115 widowed women and single mothers organized by Baho Coffee founder Emmanuel Rusatira. Washed processing highlights bright acidity and floral complexity. The cup delivers peach, clover honey, pineapple cookie, and clove—a sophisticated profile that rewards light-medium roasting. Beyond the cup, this lot represents genuine equity: farmers receive 50% above national farmgate prices and annual health insurance, while the women sorted and depulped cherry together to build community and lasting friendships.

Hacienda La Esmeralda - Washed Gesha Especial Lino 3 FB - Panama

From Hacienda La Esmeralda's Cañas Verde farm in Chiriquí, Panama, at 1,700+ meters elevation—the iconic estate that introduced Geisha to the world in 2004. Washed and fermented for 96 hours in a cool room before 8 days of raised-bed drying, this processing preserves the variety's signature elegance. Expect coffee blossoms, jasmine, lemon tea, honey, peach, and golden apple—a bright, floral profile with soft citric complexity. This is a microlot from HLE's Especial Series (outside their auction releases), roasted fresh on Fridays only.

Jaguar

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

Kinmuga Peaberry, Papua New Guinea

From the Waghi Valley in Jiwaka Province, Papua New Guinea, this peaberry lot grows at 1,530–1,830 MASL on volcanic soils enriched by the Wara Tuman River. Fully washed at the Kindeng wet mill, it develops a clean, fruit-forward profile: caramel, green apple, pear, cinnamon, and honey. Pour-overs at 1:16.6 ratio unlock brightness and acidity; espresso at 1:2–1:2.1 balances tartness against sugar-browning depth. Beyond the cup, sourcing through Benchmark Coffee Traders supports direct investment in producer communities, including menstrual health programs and vision care initiatives across PNG's highlands.

Los Toros, Mexico

From the Bella Vista community in Chiapas, Mexico, near the Guatemalan border at 1,500–1,800 meters elevation, this coffee represents six years of direct relationship-building between Little Waves and local producers. The processing method contributes to a distinctive profile of sweet cinnamon, fudge, and creamy, full body. Skilled processing and meticulous attention to detail at altitude produce a coffee that's versatile across espresso, French press, and batch brew—a testament to both the terroir and the community's commitment to quality despite logistical and safety challenges.

María Deya Camacho, Pink Bourbon Honey, Condor Huila Graduation Auction First Place Winner- Colombia

María Deya Camacho's Pink Bourbon from Finca El Divino Niño in Acevedo, Huila, sits at 1,400 masl and represents her commitment to quality—she placed second in Colombia's Cup of Excellence in 2011. The meticulous honey process begins with a 48-hour anaerobic pre-fermentation in sealed bags, followed by careful depulping that retains partial mucilage, another 48-hour sealed fermentation, a light rinse, and 12–13 days of controlled drying. The result is a bright, complex cup with green apple, blood orange, and raspberry candy notes. This was the #1 ranked lot at the Condor Huila Graduation Auction, where Little Waves paid $20 per pound green directly to the producer—a direct investment in a woman-led operation pushing boundaries in Colombian specialty coffee.

Mauricio Shattah - Maragogype Nuruk Fermentation - Colombia

Mauricio Shattah's Maragogype from Finca La Negrita in Tolima, Colombia (1,900–2,100 MASL) undergoes an 18-hour nuruk anaerobic fermentation—using a traditional Korean grain starter—followed by nitrogen flushing to eliminate excess CO₂ and prevent harsh sourness. The cherries ferment in climate-controlled darkness at 17°C, then dry for 6–8 weeks under infrared-only light. The result is a vivid, layered cup with maraschino cherry, grape gummy bears, kiwi, pineapple turnover cake, and rum notes—remarkably clear and balanced despite its experimental processing. This competition-series lot showcases how precise fermentation control and a large-bean variety unlock aromatic complexity and sweetness without the typical funkiness of aggressive anaerobes.

Mokha Java

This blend draws inspiration from the historic Mokha Java coffee pairing, combining 50% Colombia with 50% Ethiopia—though component origins shift seasonally to maintain freshness and authenticity to the original concept. The roaster hasn't specified processing details, but the result is a full, creamy-bodied coffee with notes of peaches and cream, lemon meringue, and white chocolate. It's versatile enough for black coffee or milk-based brewing, making it a reliable everyday blend.

Mujeres Divinas - Colombia

From the Condor Huila Project—a women-led initiative in Colombia's Huila region—this washed coffee grows at 1,500–1,900 meters elevation. The washed process brings clarity to the cup: layered notes of milk chocolate, citrus, and melon frame the primary profile of plum, blackberry, and praline with angel food cake sweetness. Little Waves selected this as both a comforting daily drinker and blend foundation, sourced directly from smallholder women producers to support visibility and market access in an industry traditionally dominated by men.

Ntwari II, Natural Bourbon - Burundi

Ntwari II comes from Kayanza Province, Burundi, grown at 1,683 MASL by a courageous widow farmer who built her coffee business in a male-dominated industry. The natural process preserves the coffee's bright fruit character—yellow apple, fig, and dried pineapple—while the Bourbon variety adds complexity. This light roast celebrates both exceptional cup quality and the farmer's vision: as her business grows, she mentors young women, creating pathways for the next generation. Sourced through JNP Coffee founder Jeanine Niyonzima-Aroian, a champion of gender diversity in Burundi's coffee community, this coffee delivers on taste and purpose.

Positive Pressure

Positive Pressure is a rotating three-origin blend (40% Papua New Guinea, 30% Colombia, 30% Ethiopia) that shifts seasonally to capture the best each region offers. The blend is built for a full, creamy body with distinct flavor layers: Nutella-like richness, Madagascar vanilla sweetness, and bright cherry undertones. Versatile across espresso and filter methods, this is a well-rounded daily drinker that prioritizes balance and approachability without sacrificing character.