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.

Esteban Zamora - Cinnamon Anaerobic

From San Marcos in Tarrazú, Costa Rica, Esteban Zamora hand-processes his family's coffee using a pioneering cinnamon anaerobic technique: pulped cherries with intact mucilage are mixed with cinnamon powder (1 kg per 46 kg cherries) and sealed in GrainPro bags for six days before drying on concrete patios and mechanical dryers. The result is remarkably sweet with pronounced cinnamon spice, baked apple and orange zest fruit notes, and a smooth, creamy texture that evokes warm cinnamon rolls. This refined iteration showcases fermentation complexity and Esteban's mastery of his signature process.

Finca Deborah - Symbiosis

Finca Deborah sits at 1900 meters in Volcán, Chiriqui, where cool nights and cloud forest humidity slow cherry maturation and concentrate sugars. The coffee undergoes 100 hours of hermetically sealed anaerobic fermentation, then dries on custom three-tier African beds for 20 days. The result is a shapeshifter: hot and florally complex with raspberry, mango, and passion fruit; as it cools, acidity brightens and hibiscus florality dominates, balanced by underlying sweetness. Producer Jamison Savage's commitment to ecosystem stewardship—solar power, pesticide-free farming, handpicking—pairs with his competitive track record: three World Barista Championship winners used his coffees last year. This is advanced fermentation technique meeting terroir mastery.

Franky Hoyos - Gesha Tropical

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

Gerson Mora - Yellow Pacamara Natural

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

Hanan Million Getachew - Natural

From Hambela in Guji, Ethiopia, at 2200 meters, this coffee is sourced by Hanan Million Getachew's woman-owned ASHKIM exporting venture. Whole cherries are hand-sorted and dried on raised beds in the sun, a traditional natural process that here achieves uncommon complexity. Expect tropical fruit (mango), florals on the nose, and a sweetness reminiscent of blackberry jam with iced tea clarity—a rare balance that cupping teams mistook for premium black label offerings.

Huver Castillo - Blackberry Washed

Huver Castillo's Blackberry Washed is a carefully composed co-ferment blending two lots from his farms in Cauca and Nariño, Colombia (1,750–1,900 m). The Blackberry Honey lot (Caturra) ferments 72 hours with blackberry juice and wine yeast; the Chamomile lot (Pink Bourbon) undergoes temperature-controlled anaerobic fermentation with chamomile concentrate, followed by a second 24-hour ferment with the Blackberry mucilage. Both are gently washed and dried on African beds for 10–12 days. The result is unusually restrained for a co-ferment—sweet and lightly fruited with a tea-like body, blueberry and panela notes, and hints of hibiscus tea and almond pastry. This coffee rewards producers willing to experiment and innovate.

Jhonatan Gasca - Thermal Shock Pacamara

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

Lasso y Vergara - Community Project

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

Sebastian Ramirez - Red Fruits

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

Sebastian Ramirez - Red Fruits Decaf

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

Sugarcane Decaf

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

The Classic

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

The Future - Halloween Candy

The Future: Halloween Candy is a playful four-lot blend pairing a washed Yirgacheffe from Ethiopia's Aricha region with three co-fermented Colombian coffees from Quindío and Nariño. The washed Ethiopian provides vibrant acidity while the co-fermented lots—including explicit watermelon and red fruit fermentations—deliver intense, candy-like fruit character: watermelon candy, lemon heads, blue raspberry Jolly Ranchers, and caramel apple. This is deliberate excess, not subtlety: a fun, zippy coffee that captures the nostalgic sweetness of a trick-or-treat haul. Black & White designed it to showcase their expertise in anaerobic and co-fermentation techniques, making it worth seeking if you want fruit-forward intensity and processing craft on full display.

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 - Watermelon

The New School blends 80% washed Aricha from Ethiopian smallholders with 20% co-fermented lot from Colombian producer Sebastian Ramirez. The washed Ethiopian component delivers classic clarity and approachability, while the co-fermented portion injects funky, dynamic fruit-forward character—watermelon, peach, and dark honey with black tea undertones. This is a deliberate bridging act: clean and balanced yet striking and innovative, proving you don't have to choose between traditional coffee elegance and experimental fermentation intrigue.

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.

Up and Away 2026 Tea

From Xishuangbanna in southern Yunnan, this collaborative tea cake combines two distinct teas from legendary mountainsides: a fully oxidized black tea from Gedeng and a traditionally sun-dried white tea from Banzhang village. Master teamaker Xiaohui Quan pressed these spring-picked leaves together, creating a dynamic cup where each tea plays its own role. The Gedeng black tea delivers smoothness with brown sugar, toasted cashews, and vanilla, while the Banzhang white tea adds structure with stewed peaches and raw honey sweetness. Expect aromas of fresh clover, orchard fruit acidity, and a finish of walnuts and confectioner's sugar—a sophisticated, layered experience that rewards sipping.

Ushirika - Washed

From Nyeri, Kenya (1600–1900 MASL), this washed coffee defies typical Kenyan conventions. The extended fermentation—24 hours submerged, 24 hours dry, then another 24-hour soak—produces a notably low-acid cup with forward sweetness. Expect date and milk chocolate with cozy baked apple and cinnamon notes. It's an approachable, crushable coffee that drinks more like a refined Colombian than a classic Kenya.

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 - Gerse

From Ethiopia's Gerse region, sourced through Primavera Green Coffee for the first time at Boxx. This washed coffee delivers a refined, tea-like body with bright citrus sweetness and stone fruit acidity. On pour-over, it reveals lemon candy, peach, and subtle herbal notes of mint and basil—a classically structured Ethiopian that balances delicacy with clarity.

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

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.

Coffee Sun - Fruit Punch Co-Ferment - 8oz Whole Bean Coffee

Grown at 1,650 meters on Finca El Encanto in Colombia by producer Franky Hoyos, this Ombligon varietal undergoes an intricate co-fermentation process featuring thermal shock and yeast inoculation. The method begins with a 35-hour oxidative fermentation, followed by a controlled thermal shock at 35°C to open the coffee's pores before inoculation with lemon and peach yeast extracts, then a 35-hour submerged fermentation phase. The result is a playful, nostalgic cup delivering distinct fruit punch, orange, cherry, and peach ring flavors—bright, tropical, and precisely engineered for maximum character.

Colombia - Franky Hoyas - Tropical Gesha - 8oz

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

Colombia - Santa Barbara Estate - WASHED

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

Costa Rica - Las Lajas - Black Honey

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

DECAF - Colombia - Ombligon - Natural - Decaf

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

DECAF - Mexico - Esmeralda - EA Decaf

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

Ethiopia - Aricha - Washed

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

Ethiopia - Bochessa - Natural

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

Ethiopia - Decaf UVVW - Natural

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

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.

Halloweenie 2026

Halloweenie is a limited-edition blend of two natural-process Ethiopian coffees—Chelbesa and Shoondhisa—designed to capture the quirky, comforting nostalgia of spooky season. The natural processing amplifies the fruit-forward character these Ethiopian origins are known for, delivering candy-like sweetness and berry complexity. Expect tasting notes of cherry Jolly Rancher, grape Tootsie Pop, and blueberry Fun Dip—a playful, vivid flavor profile that leans into familiar confectionery notes rather than traditional coffee descriptors. Perfect for those seeking unconventional seasonal coffee with personality and authenticity.

Haunted Ghost Box - Liminal Las Lajas Coffee Collection

Brandywine's Haunted Ghost Box brings together six 3oz micro-lots from Las Lajas, Costa Rica, each showcasing a different processing approach: Red Honey, Yellow Honey, Perla Natural, Alma Natural, SL28 Black Diamond Natural, and Double Diamond Anaerobic Natural. This collection lets you explore how processing profoundly shapes the same origin's flavor profile—from the structured sweetness of honey processing to the full fruit expression of natural and anaerobic methods. It's a curated tasting set designed for serious exploration rather than casual sampling, ideal for coffee drinkers who want to understand terroir and technique side by side.

Honduras - Beneficio San Vicente Community Lot

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

India - Kerehaklu - Coffee Blossom Washed - Lot J

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

India - Kerehaklu - Lychee and Niche - lot O

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

Kenya - Kamwangi - AB

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

Kenya - Kiangoi - AA

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

Mexico - San Pedro Sochiapam #1 - Washed

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

Orbital Motion

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

Rwanda - Kanzu - Washed

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

Scary Coffee To Drink In The Dark 2026

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

Smith Bridge Road Blend

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

Stellar Collisions - Orange Melon

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

Antithesis

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

Climate Project

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

Decaf EA Ethiopia

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

Destroyer

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

Ethiopia Keramo

Ethiopia Laayyoo

Ethiopia Othosololo

Ethiopia Yirgacheffe Chelbesa

Fall Annuals 2026

Kenya Murang'a Gondo AB

Mass Appeal

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

Mexico Las Tejedoras

Synthesis

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

Thesis

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

Bulk Coffee

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

Cinco de Junio

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

Cold Coffee Bundle

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

Duromina

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

Equilibrium

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

Finca El Puente - Honey Processed

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

Finca La Hermosa - Orange Bourbon Variety

Finca La Hermosa sits on Acatenango's volcanic soil in Guatemala, where founders Claudia Abril and Max Perez transformed abandoned land into a Cup of Excellence-winning estate. This washed coffee showcases Orange Bourbon, a rare color mutation of classic Bourbon that produces orange-ripening cherries, contributing distinctive bright acidity. The cup balances subtle dark stone fruits—cherry and plum—with a rounded, creamy milk-chocolate sweetness. This is specialty coffee with terroir and botanical rarity: a small-batch trial variety from a farm that proved itself at the highest level.

Finca La Hermosa - Pink Bourbon Variety

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

Finca Santa Elena

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

Guchienda

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

Idido

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

Juana Gaspar

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

Okoluu – Natural Sundried

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

Sharbo Maro

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

Sipacapa

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

Sipi - Natural Sundried

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

Chelbessa - Landrace

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

Danche

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

Danche - Yellow Honey Process

From Gedeb's highest elevation garden-farms in Gedeo, Ethiopia, this honey-processed coffee from the veteran Danche washing station delivers wildly sweet, fruit-forward complexity. The honey fermentation builds syrupy body and floral sweetness while contributing panela-citrus dynamism and loads of melon, berry, and jammy peach character. Viscous and bold yet elegant, it balances dessert-like sweetness with enough brightness to sparkle—a coffee that rewards patience, best enjoyed two weeks or more after roasting.

Decaf Divino

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

Edgar Gonzalez - Chiroso

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

Heri Agena - Landrace

From Heri Agena in Sidama's Bura zone at 2,380–2,500+ meters—among the world's highest coffee elevations—this rare micro-lot (200 bags annually) comes from 500 smallholder farmers cultivating heirloom varieties including the prized 74158. The washed process uses 72-hour open-tank fermentation followed by slow shade-drying on raised beds for up to 21 days, amplifying clarity and complexity. The cup delivers wildflower honey, guava, wild berries, apples, and coffee blossom with a cleansing acidity that recalls premium Geisha coffees. This is genuinely rare and distinguished—a standout specialty offering.

Kiamugumo

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

Riakiberu

From Kamacharia in Murang'a, Kenya, this washed lot delivers one of the roaster's most fruit-forward Kenyan offerings. The washed processing brightens the naturally vibrant acidity—grapefruit-forward but balanced by melon sweetness and panela body. In the cup: persimmon, pineapple, red berries, and jammy currant create a lively, approachable profile that works equally well as espresso or filter, and should convert skeptics with its top-tier fruit clarity.

Alchemy Espresso

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

Bani Murrah Lot R4, Yemen

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

Coffee Blossom Honey Francisco Cardona

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

Coffee Blossom Honey Mini Jar

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

Cold Brew Blend

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

Daterra Calabria, Brazil

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

Daterra Sundrop Medium, Brazil

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

Daterra Sundrop, Brazil

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

Decaf Cadefihuila Medium, Colombia

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

Decaf Cadefihuila, Colombia

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

Dota Dark, Costa Rica

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

Dota Medium, Costa Rica

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

Dota, Costa Rica

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

El Injerto Red Pacamara, Guatemala

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

El Meson Fall Harvest Medium, Colombia

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

El Meson Fall Harvest, Colombia

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

El Progreso, Colombia

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

Finca Concepcion, Guatemala

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

Gesha Village Estate Lot 143, Ethiopia

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

Gesha Village Estate Lot E22, Ethiopia

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

Grandes Maestros del Arte Wixárika: Acervo Negrín

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

Guadalupe Miramar, Mexico

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

Hamasho Borena, Ethiopia

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

Hejrat Al Ain, Yemen

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

Hunapu Java, Guatemala

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

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.

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.

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, Kenya

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

Mamuto Peaberry, Kenya

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

Montecarlos Medium, El Salvador

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

Montecarlos, El Salvador

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

Patio Bonito Anaerobic, Colombia

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

San Martin, Guatemala

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

Tenejapa Medium, Mexico

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

Tenejapa, Mexico

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

Wadi Al-Sail Z110, Yemen

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

Worka Chelbessa Medium, Ethiopia

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

Worka Chelbessa, Ethiopia

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

Yulnimox, Guatemala

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

Colombia Decaf

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

Colombia Robinson Rivera

Robinson Rivera's Pink Bourbon grows at 1740m in Piendamó, Colombia, where elevation builds complexity and clarity. Fully washed processing highlights the varietal's inherent sweetness and structure. Expect black cherry and cacao fruit with vanilla undertones—a balanced, fruit-forward profile that showcases what high-altitude Colombian farming delivers.

Ethiopia Habtamu Fikadu

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

Ethiopia Halo

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

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 Nyawira AA

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

Mexico Silvia Herrera

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

AWARD TOUR: Colombia Israel Hernandez Gesha

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

Blue Orchid Blend

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

Bom Senso Dark Roast

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

Civitas

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

Ethiopia Danche

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

Ethiopia Haro Beddame Natural

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

Flores Belas

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

Guatemala Atitlán Aprocafé

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

Guatemala Don Zabala Microlot

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

HUCK x Red Rocks Sound Check Blend

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

India Gundikhan Natural

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

India Gundikhan Washed

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

Kenya Mungaria

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

Mexico Familia Cifuentes

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

Nicaragua Amigos Mozonte

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

Nicaragua Puma Punku Especial

Manuel Rosales, who sources and processes all of Huckleberry's Nicaraguan coffees through Puma Coffee, entered a small lot from his own Finca Puma Punku into the Nicaraguan Cup of Excellence and placed 3rd in the washed category. When the coffee arrived in the US, Manuel surprised Huckleberry by saving the remainder of that lot and blending it with a similar, identically-processed coffee from the farm to create this special release. Puma Punku Especial delivers the deeply sweet, approachable character Huckleberry loves in washed Nicaraguan coffees, elevated by distinctive fig and plum-like fruit notes that distinguish it from standard offerings. This is an exclusive find—available only in Huckleberry cafes and online—and a chance to taste the quality that earned Manuel recognition on Nicaragua's premier competition stage.

Phantom Limb Blend (Good Food Awards Winner!)

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

Skeleton Key Decaf

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

Sound & Vision Blend

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

Uganda Sipi Falls Natural

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

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

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

Castillo - Lulo Washed - Finca Santa Monica

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

Castillo - Lychee - Finca El Paraiso

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

Catimor - Anaerobic Honey - Gaosanlin Coffee Farm

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

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

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

Caturra - Semi Washed - Finca El Sendero

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

Gesha - Letty Bermudez - Finca El Paraiso

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

Gesha - Natural DRD - Elida Estate, Lot Vuelta

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

Gesha - Salma Bermudez - Finca El Paraiso

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

Gesha - Washed DRD - Elida Estate, Lot Torre

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

Landrace - Natural - Banko Chelchele

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

Pink Bourbon - Peach - Finca El Paraiso

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

Pink Bourbon - Washed - Finca El Pedregal

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

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

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

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

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

Colombia | Jose Del Mar Ordonez

Jose Del Mar Ordonez grows Bourbon Aji at 1,900 meters in La Esperanza, San Agustín, Huila—a variety new to this roastery's lineup. The honey process, uncommon in this region, involves 90-hour fermentation in tiled tanks followed by 22–25 days of drying with mucilage intact on raised beds, amplifying the coffee's natural sweetness and fruit complexity. Expect vibrant tropical notes of kiwi and dragon fruit balanced by subtle rooibos undertones. This is a limited, single-lot release from a producer who transitioned to quality-focused specialty processing after years as a coffee picker.

Colombia | Pastor Ordonez

Pastor Ordonez farms El Placer at 1800 MASL in Huila's San Agustín region, where his family has grown coffee since the area's earliest days. Pink Bourbon cherries are picked ripe, fermented in sealed bags for 8 hours, then in hoppers for 12 hours before depulping and a 36-hour dry ferment—a deliberate process that builds complexity. The cup delivers the expected bright, fruit-forward character: hibiscus, lime, melon, and red tea notes that showcase the varietal's natural intensity. Pastor's coffee was Ilse's entry point to Monkaaba and remains a cornerstone of their sourcing; years of partnership have deepened trust and consistency.

Colombia | Pastor Ordonez SL-28

Pastor Ordonez's El Placer farm sits at 1800 MASL in Colombia's San Agustín region, where SL-28 has proven exceptional. The washed process includes a meticulous fermentation sequence—8 hours sealed, 12 hours in the hopper, then 36 hours of dry fermentation—followed by multiple washes and 18–30 days of raised-bed drying. The result is big and jammy with high sweetness and flavor intensity: blackberry, tropical citrus, limeade, and plum. Pastor, a third-generation grower, has built a reputation as a cornerstone producer in San Agustín, and this lot represents the caliber that earned him years of direct partnership.

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.

Ethiopia | Danche

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

Ethiopia | Keramo Adara

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

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Mexico | Agua Mariposa

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

Primary Espresso | Honduras

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

26.2 Blend 10 oz

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

Cold Coffee Blend

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

Colombia Cauca Castillo Single Origin Espresso

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

El Salvador Malacara SL-28

From Finca Malacara in Santa Ana, El Salvador—a legendary estate established in 1888 and still managed by fourth-generation steward Epe Alvarez—this washed coffee showcases the SL-28 variety, a Kenyan cultivar that Epe planted in Malacara's volcanic terroir over a decade ago. Processed via washed method and dried on raised beds, the coffee expresses dried dates, orange, and tamarind notes with clarity and balance. A direct trade partner since 2003, Intelligentsia has anchored this coffee on their single origin menu for more than ten years, honoring both the farm's century-old legacy and the distinctive character this varietal achieves at elevation.

Ethiopia Alaka Natural

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

Ethiopia Ayla Bombe Single Origin Espresso

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

Ethiopia Kirite Washed

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

Fruit Bat Espresso

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

Guatemala Kape'tenango SL-28 7oz

Mauricio Rosales planted SL-28 seeds on his La Maravilla farm in Huehuetenango's Kape'tenango parcel to test how this Kenyan varietal would express the region's terroir. Washed and dried on raised beds at 1,600–1,800 meters elevation, this lot bridges two origins in a single cup. Expect vibrant acidity with lime and cherry notes balanced by toffee sweetness—a testament to both the variety's pedigree and the farm's mountainous character. Rosales's decades-long direct trade relationship and multiple Cup of Excellence wins underscore La Maravilla's commitment to quality innovation.

Guatemala Milder Velásquez

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

Kenya Kiangoi AA

Grown in Kirinyaga's foothills at 1,600–1,700 meters by the Rung'eto Farmers Cooperative, this coffee combines SL-28, SL-34, and Ruiru 11 varieties for complexity. Washed and dried on raised beds at the Kiangoi Factory, the lot is further milled and sorted to Kenya AA grade, ensuring uniform bean size and high quality. Expect ruby red grapefruit, red currant, and plum with the bright, expressive acidity that defines Kenya's best. The meticulous hand-picking and precision processing unlock the vibrant character that makes this origin shine.

Otoño Blend

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

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.

Colombia - Elias And Shady Bayter - DJANGO (Caturra KOJI Aerobic Co-ferment Natual) (Stewed Fruit, Cherry, Fruit Punch, Pineapple, Black Sweet Tea, Grape, Steeped Fruit, Sweet Green Apple, Banana)

Grown in Colombia by Forest Coffee and El Vergel Estate, this Caturra varietal undergoes an innovative aerobic koji fermentation using Aspergillus Oryzae fungus cultivated on steamed rice, applied to cherries over 24–72 hours to amplify flavor depth. The beans are then sun-dried for 10 days followed by controlled mechanical drying, then stabilized in GrainPro bags for 20 days. Expect stewed fruit, cherry, fruit punch, pineapple, black sweet tea, grape, and sweet green apple—a layered, fruit-forward profile that showcases how koji fermentation elevates the natural sweetness and complexity of an already balanced varietal. Named after the roaster's spirited dog Django, this coffee represents a long-held dream to offer a koji-processed coffee at an accessible price point without compromising quality.

Colombia - Elias And Shady Bayter - RUSSELL (Caturra Natural Strawberry and Bananna Co-fermentation) (Strawberry, Banana, Strawberry Banana Smoothie, Bubblegum)

From El Vergel Estate in Colombia, this natural-process Caturra is a co-fermentation of two aerobic ferments—strawberry and banana—blended before roasting. The result is a balanced coffee where the standout strawberry-banana smoothie note shines without overshadowing the underlying bean quality. This is an exclusive offering unavailable elsewhere, developed through a second collaboration between Inugami and Forest Coffee, reflecting meticulous attention to both processing innovation and price-to-quality ratio.

Halloween Limited Edition 2026 - JANGY-FRANK (Ethiopian Gori Gesha - Natural Carbonic Natural/Wine Natural) (Notes coming soon)

Happy Halloween 2026 Personal note: This is the second time I have got to offer a limited edition Halloween coffee. Halloween is my favorite holiday and this year I really tried to get it close to candy like as I can.   When I first start Inugami, I always felt inspired by The Sweetshop blend at Square Mile to offer and create sweet candy like blends. Sweetshop was a huge influence on me getting into sweet espresso. Sweet coffees still are my favorites after all of these years.   The bag art als

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

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

INUGAMI ESPRESSO - DINOSAURS - CARNOTAURUS (Forth Wave Espresso)

This is a limited edition for Halloween 2026 The next chapter in the Dino Mélange Espresso Series is CARNOTAURUS. Like the other coffees in the series, CARNOTAURUS keeps Black Condor as its darker roasted core, giving the espresso its familiar sweetness, body, and foundation. But this one is a little different. A 72-Hour Anaerobic Natural  Gori Gesha is the light component . The idea is to keep the deeper, developed character that defines the Dino series while layering in bright anaerobic notes.

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.

TIGER - Colombia - Don Fernando - Finca Bella Vista (Gesha Washed) (Pear, Tropical Fruit, Sweet Apple, Guava)

This Geisha-varietal coffee grows at 2,050 meters in Finca Bella Vista near Buesaco, Colombia's Nariño department—a competitive high-altitude coffee hub where farmers benefit from robust local markets and quality premiums. Washed processing preserves the varietal's delicate aromatics and elegant floral character. Expect pear, guava, tropical fruit, and sweet apple notes that shine brightest at City roast; darker roasts will muffle the subtlety that makes this Ethiopian-origin varietal worth seeking. This is specialty-grade coffee from a region where altitude and farmer competition drive measurable quality.

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 - Gesha - Guatemala

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

Bella Vista Mayan Harvest Women's Group, Mexico

Sourced from 168 family-owned farms in Bella Vista, a remote mountain community in Chiapas, Mexico, this lot specifically highlights coffees from the Mayan Harvest Women's Group—female producers working to overcome gender inequity in the region's coffee industry. The processing method is not specified, but the coffee reflects the dedication of farmers like Rosalba Cifuentes Tovia, whose family has grown coffee there for over a century. In the cup: cinnamon sugar, apple cider, and milk chocolate—a profile that showcases the elegance Mexican coffees can achieve. Little Waves has partnered with Mayan Harvest for six years, prioritizing fair pricing that sustains these families through a single annual harvest.

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