Arturo Paz - Itacayo Gesha

Angel Arturo Paz, quality control chief at San Vicente Coffee Exporters in Santa Barbara, Honduras, cultivates this Geisha on Itacayo at 1550–1730 meters. Traditional washed processing with minimal fermentation preserves the variety's inherent delicacy. Expect gardenia florals, tropical fruit, and a remarkable sweetness that evokes oolong tea paired with vanilla—a coffee that rivals the best Ethiopian Geihas but carries Santa Barbara's signature character.

Benjamin Paz - La Salsa SL28

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

Boutet - Natural Gesha

From La Victoria Estate in Boquete, Panama (1700 m), this natural-process Geisha variety comes from four generations of the Lamastus family's coffee legacy. Whole cherries are hand-picked and dried on concrete patios at neighboring Elida Estate, where meticulous monitoring ensures optimal moisture development. Expect floral and citrusy notes reminiscent of bergamot, black tea body, and stone fruit (peach and plum)—a refined, complex cup that exemplifies what Panamanian Geisha can achieve.

Diego Bermudez - Luna Gesha

From Diego Bermudez's Finca El Paraiso in Cauca, Colombia at 1,930 m, this Geisha undergoes anaerobic fermentation in cherry and post-pulp using a proprietary Geisha yeast culture, followed by a thermal shock wash and temperature-controlled drying. The result is a restrained, elegant cup that shifts through violet and lavender florals (hot), white peach and honeycomb sweetness (warm), and elderflower with candied orange and oolong tea notes (cool). Bermudez is renowned for pushing fermentation science to extremes; this coffee proves his mastery by delivering complexity without funkiness—a clear showcase of what precision processing can achieve.

Edinson Argote - Cherry Limeade

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

Hambela Natural - EA Decaf

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

Julio Madrid - April

From La Estrella in Risaralda, Colombia, this coffee is grown at 1600–1700 meters on Julio Madrid's historic Finca La Riviera. The standout: cherries fermented for 36 hours in a temperature-controlled bioreactor alongside fermented peaches, pineapples, and a custom starter culture, with careful temperature manipulation and musto recirculation throughout. The result is a nuanced cup that leads with jasmine and peach tea, followed by unexpected notes of melon and green grape—delicate and elegant where most coffees are loud. A Geisha-Sudan Rume blend that rewards the cup.

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.

Lica Torres - Black Cherry Natural

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

Mulugeta Muntasha - Washed

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

Nestor Lasso - Thermal Shock Caturra

From Pitalito in Huila, Colombia, this coffee is sourced by three young producers—Nestor, Adrian, and Jhoan—who work with multiple local farmers through their Community Project, processing diverse lots at their El Diviso wet mill. The coffee undergoes anaerobic fermentation with a restrained thermal shock protocol, then is rinsed, floated for quality, and dried on raised beds to optimal moisture. The result is an elevated washed Caturra: bright citrus and stone fruit (nectarine, red cherry) balanced with brown sugar-like body—equally at home in a specialty coffee discussion or a casual gathering.

Pedro Sagastume - Pacas Honey

Grown by third-generation producer Pedro Sagastume at Los Quetzales in El Sauce, Santa Barbara, Honduras at 1600 meters, this Pacas lot showcases the farm's commitment to quality. The honey process—where cherries are de-pulped and dried with mucilage for 12 days—creates a flavor profile that balances the clarity of washed coffees with the fruit-forward character of naturals. Expect heavy stone fruit notes of orange, apricot, and black cherry, anchored by striking sweetness and a surprising black currant undertone reminiscent of top Kenyan lots. The body is big and round with lovely acidity—a coffee that rewards curiosity.

Ramon Rodriguez - Washed

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

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 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 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.

Unblended - Young Producers Project

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

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.

Ethiopia – Gemechu Site

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

Guatemala - Primavera Family

Rwanda - Shangi Site

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

Big Star Blue Tea!

We brought back this refreshing and beautiful crowd pleaser! Both vibrant and fruity, this herbal tea is a winner both hot or iced. One sip of this magical blue beverage will make you feel like you've been catapulted into space to shine amongst the stars. It's an out of this world fruity experience! Ingredients : Pineapple Pieces, White Peony (Bai Mu Dan), Butterfly Pea Flower, Lemon Myrtle, Orange Peel, Natural Peach Flavor, Natural Orange Flavor Tea Type: Blends, White Tea Recipe Hot: 2.5 g te

Coferment Bear Crewnecks!

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

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

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

Coffee Friends - Colombia - Community Lot

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

Coffeesun Co-ferment Fun! - 8oz

This is a playful, multi-origin Colombian co-ferment blend combining apricot and lychee ferments from Capilla del Rosario with a pineapple ferment from Monteblanco (1,730 m elevation). The roaster employs an innovative 'refurbished' fermentation process using cultivated lactobacillus and fruit extracts to modulate flavor, resulting in enhanced body, brighter acidity, pronounced sweetness, and red-fruit character. Tasting notes hit Pacific Cooler, apricot, and honeysuckle—a nostalgic, fruit-forward profile designed to feel refreshing and playful rather than traditionally complex. Worth grabbing for its technical ambition and genuinely distinctive flavor outcome.

Colombia - Bourbon Sidra - Cold Washed - Rodrigo Sanchez - 8oz

From Monteblanco farm in Acevedo, Colombia (1730 masl), this Sidra was harvested at peak ripeness (Brix >26) and cold-fermented for 80 hours at 10–13°C before washing and 25 days of African bed drying. The extended cold fermentation and meticulous mucilage removal create a coffee that opens with bright blood orange and deep brown sugar, shifting into a striking plum note as it cools. A limited-release artisanal lot from Rodrigo Sánchez, one of Brandywine's longest-standing partners.

Colombia - Java Washed - Las Veraneras Farm - Rodrigo Sanchez - 8oz

Las Veraneras Farm in Colombia's Peñas Blancas range (1500–1750 masl) produces this Java variety via a nuanced process: harvested at 22° Brix, fermented 64 hours in anaerobic barrels, then washed and dried 15–18 days. The result is a refined yet bombastic cup—bright strawberry and pomegranate up front, followed by chamomile complexity that lingers. This is the flavor paradox Brandywine chases: crisp and intricate, funky and elegant. Grab it while it lasts.

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.

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.

Dirty Soda Blend - 8oz - 2 Color Variant

Dirty Soda is a multi-origin blend combining three cofermented Colombian microlots (Jose Posada, Brayan Alvear, Monteblanco) with Kenya Embu Peaberry. Each component undergoes Brandywine's proprietary 'refurbish' process—a months-long R&D innovation that submerges parchment coffee in a cultured broth of lactobacillus and mesophiles, augmented with caramel, rum, or dehydrated fruit to modulate flavor. The result is enhanced body, cleaner finish, brighter acidity, and pronounced sweetness that reads as cream soda, baking spices, and frosting. This is decadent and endlessly drinkable.

Endless Watermelon - Methodical Summer Collab! - PRESALE

This presale collaboration between Brandywine, Methodical, and Unblended showcases a development lot base blended with Sebastian Ramirez's sparkling watermelon co-ferment—a standout example of experimental fermentation capturing bright, fruity character. The coffee is roasted two ways within the same box, allowing you to explore how different roasting philosophies reveal distinct flavor dimensions from identical beans. Built for warm mornings and sharing with friends, this limited release delivers pure summer character with crisp watermelon notes backed by clean fermentation complexity.

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.

Halloween In July 2026!

Halloween In July is a limited-edition blend pairing a washed Ethiopian from Metu (2000–2100m) with a Colombian Caturra from Quebraditas that undergoes strawberry co-fermentation. The Colombian component ferments with yeast and fresh strawberry for 48 hours before a rapid 76-hour dry at 40°C, creating a distinctive tart-forward profile. Expect vibrant strawberry and passionfruit notes layered against the bright, crisp black-tea character of classic Ethiopian Landraces—a playfully eerie combination designed for those who embrace spooky flavors year-round.

Honduras - Nelson Ramirez - Field Blend

Nelson Ramirez grows this field blend at 1,550 meters on Finca Androz in El Cielito, Santa Barbara, Honduras, combining Pacas (40%), Parainema (30%), and Catuai (30%) varieties. The Special Prep Washed process involves daily depulping, 22-hour dry fermentation, four water washes, and extended drying over concrete patios and parabolic dryers with continuous hand-sorting. Expect hazelnut and chocolate notes with surprising pineapple brightness that evolves as the cup cools, delivering a balanced, playful profile that rewards attention from start to finish.

Kenya - Karatu - AB

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

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

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

Nicaragua - La Bendicion - Pacamara - Natural

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

Orbital Motion

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

Rwanda - Kanzu - Washed

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

Smith Bridge Road Blend

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

Stellar Collisions Next Generation - Peach Co-ferment Blend

Stellar Collisions Next Generation is a collaborative blend composed entirely at origin between Brandywine and Unblended Coffee, marking the roasters' first fully-origin blend. It combines a Black Honey/Co-Fermented lot from Fincas El Placer (Quindío, Colombia, 1744m) with a Washed recruitment lot from the Andes in Antioquia (1800–2000m), sourced through a program supporting emerging specialty producers. The co-fermentation process contributes the signature peach-forward profile alongside brown sugar depth and tea-like complexity. This is coffee with purpose: every cup supports the next generation of Colombian coffee producers while delivering genuine playfulness and joyful flavor.

Antithesis

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

Burundi Kinyovu Peaberry Natural

Burundi Ngozi Nkanda

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

Climate Project

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

Colombia Paola Trujillo Sidra

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 Mustefa Abakeno

Leonela Vanessa Madrid Natural Gesha

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 Veracruz

Rwanda Karambi

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

Summer Annuals 2026

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.

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.

Cold Hearted

Cold Hearted is a blended coffee designed specifically for cold preparation, capturing the appeal of iced beverages on hot days. The washed processing contributes to its clean, bright acidity. The flavor profile echoes sweet tea with prominent cherry and cocoa nib notes, creating a crisp and invigorating cup whether served cold or hot. It's an intentional choice for drinkers seeking refreshment without sacrificing complexity.

Concepción Huista

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

Duromina

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

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.

Kamavindi

Kamavindi is a third-generation estate owned by the quality-obsessed Mbature family, who have implemented countless innovations to distinguish their farm within Kenya's coffee regions. The coffee is washed-processed, a method that highlights the fruit-forward character of the beans. Expect a striking balance of juicy, blood orange-like acidity, syrupy sweetness, and a nectarine finish—a profile that reflects both terroir and meticulous farm management. This is coffee that rewards attention, with each sip revealing the family's dedication to quality.

La Golondrina

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

Mabono Honey Processed

Mabono comes from a remote coffee-farming community high in the hills of Mount Elgon, where farmers transport each sack on foot or by bike along rugged terrain. The honey processing—supported by a Counter Culture Seeds grant that funded a community-run processing station—creates a creamy body with distinctive notes of berry and brown sugar. This coffee represents both exceptional quality and genuine investment in farmer autonomy and infrastructure, making it a standout from the region.

Perennial

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

Rio de Abejas

From the highlands of southern Oaxaca, Rio de Abejas showcases traditional coffee varieties that were among the first brought to the Americas and remain well-adapted to this region's climate. Washed processing preserves the clean expression these heritage plants are known for. Expect raisin and chocolate layered over a silky body—the elegance and sweetness Oaxacan coffees are renowned for. This coffee rewards the roaster's commitment to sourcing from producers maintaining coffee's oldest strains in one of Mexico's most stunning growing regions.

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.

Alvaro Vargas - Chiroso

Alvaro Vargas grows Chiroso—a rare Ethiopian-Yemeni landrace variety now finding its footing in Antioquia, Colombia—at elevation in Urrao. The washed process emphasizes clarity: hand-selected ripe cherries are floated, depulped, fermented 4 days in open tanks, then dried on sun-beds for 20 days. The cup is sweet upfront with honeyed finish, delivering plum, black cherry, orangey citrus, and stone fruit, amplified into caramel and spring florals when brewed as espresso or with milk. Alvaro's competition experience and family discipline shine through in a coffee that showcases what Chiroso can do—soft florality and tropical nuance that rewires expectations.

Busambo - Red Bourbon

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

Chelbessa

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.

Decaf Divino

Milk Chocolate, Praline & Almond

Francy Morales - Gesha

Grown by Francy Leonor Marín Morales in San Agustín, Huila at her fincas La Montañita and Villa Sofia, this washed Geisha showcases extended fermentation: 24–30 hours in cherry, then 24–30 hours dry-fermented in wood before 20–25 days of patio drying. The cup delivers bright peach and sparkling grapes with a full, glossy mouthfeel, stone fruit mid-palate, and a fragrant floral finish backed by sugary-preserve-like sweetness and citrus acidity. Francy's coffees have placed top 5 in regional competitions; she won the 2024 Copa de Oro grand prize—the first woman ever to claim the title—and this washed Geisha is a high-quality testament to her skill.

Imani

From Kiambu's volcanic highlands in Kenya, Imani is an exceptional AA-graded coffee grown on a 500-acre estate with pristine environmental practices. Washed and fermented traditionally, the cherries are hand-selected and pulped same-day, then dried in ventilated bins—a process that capitalizes on the region's cool climate and slow cherry maturation to build complexity. The cup explodes with red fruit (raspberry, cherry, cranberry, sangria), floral rose tones, and citric brightness, backed by a vibrant acidity that complements the fruit sweetness without overwhelming it. SL-34 and Ruiru-11 varieties shine here, delivering high-toned, crystalline clarity that makes this especially exceptional as iced coffee.

Karatu

Vanilla, Tobacco & Dried Cherry

Al-Manshiya, Yemen

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

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.

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 Summer Harvest Medium, Colombia

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

El Meson Summer Harvest, Colombia

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

El Progreso, Colombia

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

Finca Concepcion, Guatemala

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

Gesha Village Estate Lot 54, Ethiopia

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

Grandes Maestros del Arte Wixárika: Acervo Negrín

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

Guadalupe Miramar, Mexico

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

Hejrat Al Ain, Yemen

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

Jardines del Eden Red Sidra, Colombia

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

Kanzu Medium, Rwanda

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

Kanzu, Rwanda

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

Kerehaklu Estate, India

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

La Minita, Costa Rica

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

Las Afiladeras, Ecuador

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

Las Flores Java Experimental, Colombia

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

Llaqta Pata, Peru

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

Mamuto AA, Kenya

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

Mamuto AB Medium, Kenya

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

Mamuto 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 Small Farmer Lots, Guatemala

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

Tenejapa Medium, Mexico

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

Wadi Al-Sail Z110, Yemen

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

Worka Chelbessa Medium, Ethiopia

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

Worka Chelbessa, Ethiopia

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

Yulnimox, Guatemala

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

Colombia Decaf

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

Colombia Edgar Heladio Ossa

From Huila's high-altitude farms at 1700m elevation, Edgar Heladio Ossa grows Caturra and Castillo varieties that thrive in the region's cool microclimates. The fully washed process highlights clean, crisp fruit character: bright pineapple and red apple acidity balanced by subtle caramel sweetness. This is a textbook Colombian expression—well-defined, approachable, and proof that the country's diverse terroirs yield far more than generic smoothness.

Colombia Luis Alberto Jojoa

Luis Alberto Jojoa grows Pink Bourbon at 1,750 meters in Huila, Colombia's premier coffee region. The fully washed process highlights the variety's inherent brightness, bringing forward blood orange acidity and cola-like sweetness with a peach undertone. This is the kind of Colombian coffee that proves origin and variety matter—Pink Bourbon's natural complexity shines through clean preparation.

Ethiopia Musa Abalulesa

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

Honduras Byron Hernandez

This fully washed coffee from Byron Hernandez's farm in Santa Barbara, Honduras, grows at 1,820 meters elevation on Pacas variety plants. The washed processing highlights clean fruit character and floral brightness. Expect cantaloupe and raspberry with delicate honeysuckle undertones—a balanced, fruit-forward profile that rewards careful brewing.

Kenya Karimikui AB

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

BLACK BOX: The Phantom Gesha

The Phantom Geisha is a luxury riff on Huckleberry's Phantom Limb blend, sourced from Finca La Pomarrosa in Peru, where the Silva-Fernandez family recently completed their first full harvest of the Geisha variety. The coffee combines washed and natural-processed lots of this Ethiopian-origin variety, which has become legendary in Latin America for its intense floral and citrus character since dominating the Panama Cup of Excellence in 2004. Expect a complex profile of sweet fruit loops cereal, fresh raspberries, zippy limeade, and a bouquet of elderflower and St. Germaine florality. While it can work as espresso, this delicate, nuanced blend truly shines as a filter brew, showcasing both the varietal potential and the meticulous processing work from La Pomarrosa.

Blue Orchid Blend

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

Bom Senso Dark Roast

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

Civitas

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

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Flores Belas

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

HUCK x Red Rocks Sound Check Blend

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

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.

Peru El Lechero Yellow Caturra

From Finca El Lechero in Peru, this washed yellow Caturra comes from farmers Ulises Nayra and Victoria Ramos, sourced through Origin Coffee Lab. The yellow cherry mutation of Caturra—rare compared to the standard red-cherry variety—develops a distinctly floral, bright, and complex profile when processed with care. Expect cookie-like sweetness, stone fruit and currant notes, citrus acidity, and soft florals; it's elegant and approachable without the intensity of Geisha or Pink Bourbon varieties. A family operation that also grows granadilla, El Lechero stands apart from Huckleberry's other Peruvian offerings for its delicate balance and uniqueness.

Peru La Pomarrosa

From Finca La Pomarrosa in La Higuera, Northern Peru, at 1800+ meters elevation, this coffee comes from the Silva-Fernandez family and their disease-resistant Colosay Bourbon hybrid. The roaster uses a modified washed process called "fruta madura"—extended in-cherry fermentation before depulping, then prolonged underwater fermentation after—which builds complexity and body. Expect raspberry, peach, and plum with caramel and pastry notes, balanced by a syrupy mouthfeel and pronounced sweetness. This is a partnership coffee with a young, experimental producer (Merci Fernandez) who manages Origin Coffee Lab's Colosay operation and continues advancing quality across their network.

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.

Timor-Leste Lacau

From the Letefoho district's Lacau Farmers Group in Ducurai village, this washed coffee comes from 14 organic-certified family farms in Timor-Leste. The washed process—dried in parchment rather than wet-hulled—preserves clarity and avoids the vegetal funk common in Pacific Island coffees. Huckleberry tastes chocolate chip cookies, golden raisins, apricots, and a creamy macadamia-like nuttiness. It's an approachable everyday coffee that offers the nuance and balance of a refined Latin American washed, with the distinctive terroir of East Timor's highland farms.

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.

Castillo - Elixir Washed - Finca Santa Monica

Grown at 1,450–1,500 meters in Quindio's Finca Santa Monica by producer Felipe Arcila, this Castillo variety undergoes an Elixir Washed process with fruit and spices, a method that amplifies clarity and aromatic complexity. Expect vivid lemongrass and chartreuse notes alongside tropical dragon fruit character—a profile that balances herbal brightness with fruit-forward sweetness. The processing choice elevates what could be a straightforward origin into something distinctly aromatic and memorable.

Castillo - Rose Tea - Finca El Paraiso

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

Castillo - Thermal Shock Decaf - Finca El Paraiso

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

Caturra - Washed - Brisa Eterna, Alvaro Noguera

Brisa Eterna sits at 2,000 meters in Nariño's La Cocha village, where volcanic soils and channeled warm winds shape this Caturra's expression. Alvaro Noguera's washed process is meticulous: hand-picked cherries ferment whole for 24 hours in anaerobic conditions, then ferment again 18–24 hours with mucilage attached before washing and 18-day sun-drying. The result is a clean, juicy cup driven by pink-lemonade acidity, mixed berries, and grapefruit—a fruit-forward profile that balances the clarity of washed processing with vivid, separated flavors rarely achieved at this elevation.

Field Blend - Juicy Strawberry - Forest Coffee

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

Gesha - Anerobic Washed - Finca La Estrella, Carlos Estrella

Grown at 2,200 meters on Finca La Estrella in Nariño, Colombia, this Geisha was processed using a two-stage anaerobic washed method: 72 hours of whole-cherry fermentation in sealed tanks followed by a second 12-hour fermentation in dry mucilage, then washed and sun-dried. The cup opens with pronounced jasmine aromatics, transitioning into juicy green grape and bittersweet blood orange with vivid acidity and crisp, clean flavor separation. The anaerobic fermentation builds aromatic intensity while the washed process maintains transparency and precision—a refined expression of Geisha's high-elevation potential.

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 - 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 - Finca El Paraiso, Jose Gomez

Finca El Paraíso sits at 1,850 masl in Nariño's Juanambú River canyon, where producer José Ignacio Gómez cultivates Geisha for its signature fragrance and clarity. The coffee undergoes a precise two-stage, 24-hour fermentation—first whole cherry, then post-depulp with dry mucilage—under oxygen-excluded conditions, followed by complete mucilage removal and five days of sun-drying. The result is a clean, aromatic cup with distinct plum-like fruit, crisp lime acidity, and fresh floral character that showcase why Geisha thrives at altitude.

Gesha - Washed - Finca Santa Monica

Grown at 1,450–1,500 meters on Finca Santa Monica in Quindio, Colombia, this Geisha varietal showcases the brightness and complexity that elevation and terroir impart to this celebrated cultivar. The washed process strips away fruit pulp to expose the bean's inherent acidity and floral notes. Expect hibiscus florality framed by nectarine sweetness and blood orange brightness—a clean, vibrant cup that rewards the Geisha's reputation. Felipe Arcila's careful cultivation and processing make this a standout single-origin for those seeking precision and fruit-forward clarity.

Gesha - Washed - Hacienda El Obraje

Hacienda El Obraje sits on Andean slopes near Galeras volcano in Nariño at 2,200 meters, where steep terrain and cold nights stress the plants into concentration. A two-stage 60-hour fermentation—first whole-cherry, then with mucilage attached in sealed tanks—followed by controlled solar and mechanical drying preserves the washed process's clean separation. The cup leads with bright satsuma and passionfruit, carries jasmine through the aroma and finish, and builds a fine, tea-like structure with defined citrus acidity and tropical sweetness. This Geisha earned first place in the 2021 Colombia Cup of Excellence under Pablo Andrés Guerrero's meticulous ripeness selection and processing control.

Landrace - Washed - Habtamu Fekadu Aga, Goro Outgrowers

From the Chelbesa area of Yirgacheffe, Ethiopia, this coffee grows at 1,900–2,100 masl on Kurume and Dega landraces—regional varieties that contribute delicate floral and stone-fruit character. The washed process emphasizes clarity: cherry is mechanically depulped, fermented for 24 hours with minimal mucilage, hand-washed, and dried on beds for 9–12 days under careful monitoring. The cup reads as clean and transparent with honeysuckle aromatics, bright citrus, and nectarine-like sweetness, lifted acidity, light-to-medium body, and a crisp finish. Habtamu Fekadu Aga's operation prioritizes traceability through farmer receipts and invested in a Penagos pulping machine in 2022 to ensure uniform lot preparation.

Lost Origin x Don Benjie Depulped Gesha APAX Experiment Set

This set presents three sibling Geisha lots from Finca Don Benjie in Bajo Mono, Boquete, Panama (1,500 masl), each depulped and fermented in controlled conditions with identical inoculation but different water compositions. The RO lot emphasizes citrus and clean acidity, Tonik leans toward stonefruit with juiciness, and Lylac expresses berry-forward intensity—demonstrating how precise fermentation variables can reshape fruit expression while preserving Geisha's inherent clarity and structure. A rare opportunity to taste controlled experimentation in coffee and understand the mechanics of modern fermentation.

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.

Typica Mejorado - Washed - Finca El Meridiano, Mario Hervas

This Typica Mejorado comes from Finca El Meridiano in San Jose de Minas, Pichincha, grown at 1350–1500 meters elevation in Ecuador's coffee heartland. Washed processing preserves the varietal's clarity and brightness. Expect apricot stone fruit, delicate lavender florals, and a subtle huang pi (yellow peach) character that ties the profile together. A refined, aromatic cup from producer Mario Hervas.

Colombia | Fernando & Natalia Osorio

From Fernando and Natalia Osorio's 1.5-hectare farm El Manzano in Ricabrisa, Tarqui at 1900 MASL, this Castillo varietal was harvested September 1–5, 2025. The washed process—36 hours of cherry fermentation followed by 48 hours of dry fermentation before washing and raised-bed drying—yields a rich, comforting cup with creamy nougat, soft plum and fig, raisin sweetness, and subtle mint. This lot comes from an exciting, rarely-sourced Colombian growing region expanded by the Monkaaba project, making it a rewarding opportunity to revisit these producers after several years.

Colombia | Fredi & Jamie Ortega

Fredi & Jaime Ortega's El Bosquesito sits at 1850–1910 MASL in San Agustin, Huila, where a single harvest pass of Pink Bourbon was picked September 8–11, 2025. The washed process includes 32-hour dry fermentation in tiled tanks, contributing complexity and structure to the cup. This lot tastes vibrant and tropical—grape, cherry cordial, tropical citrus—with a silky body and lasting sweetness. The Ortega brothers' dedication to quality, refined over three years with Monkaaba's mentorship, shines in their microlots; this is Ilse's fourth season collaborating with them.

Colombia | Hermanos Burbano

From the Burbano brothers' new farm El Quebradon at 1950 MASL in San Agustin, Colombia, this Geisha varietal showcases the family's commitment to exotic coffee cultivation. The washed process—featuring overnight fermentation in a wooden hopper, 72-hour wet fermentation, four rinses, and 21–29 days of raised-bed drying—yields a floral, elegant cup with a slightly heavier body than typical Colombian Geishas. Expect lemon chamomile tea, elderflower, peach, and honey. The Burbano brothers' collaborative expertise and focus on quality-driven farming make this a distinctive, layered coffee worth seeking out.

Colombia | Huber Mendez

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

Colombia | Karol Ortega

Karol Ortega's Sidra comes from a tiny 0.5-hectare plot at 2,000 meters in San Agustin, Colombia, harvested October 6–11, 2025. The washed process—featuring 12-hour cherry fermentation, 36-hour seed fermentation, four water washes, and 18 days on raised beds—delivers a crisp, botanical cup. Expect zingy acidity with juniper, ginger tea, pineapple, and mango notes that reflect both the varietal's characteristic spice and the bright tropical fruit profile. This is a young farmer's breakthrough micro-lot from someone already shaping her community through coffee work.

Colombia | Reinaldo Chilito

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

Decaf Colombia | Monkaaba

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

Ethiopia | Aricha Espresso

From Aricha in Ethiopia's Yirgacheffe region at 1,950–2,200 meters, this lot arrives at the Idido washing station where farmers practice intercropping with native trees and extended fermentation traditions rooted in Gedeo culture. Washed via 48–72 hour fermentation and 10–12 day raised-bed drying, it delivers bright tangerine and lemon candy with papaya undertones, a silky mouthfeel, and a finish of black tea and vanilla. This is balanced, sweet coffee from one of the world's oldest coffee-growing regions, made by producers deeply connected to land and tradition.

Ethiopia | Chelbesa One

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

Ethiopia | Duromina

From the Duromina washing station in Agaro, Jimma region at 1850–1950 MASL, this Ethiopian Landrace is washed with precision by the Kata Maduga Cooperative. Ripe cherries are floated, depulped mechanically, soaked overnight, and dried on raised beds for 8–10 days—a clean, deliberate process that yields clarity. The cup delivers candied citrus and sweet peach with floral honey and the dense sweetness characteristic of Western Ethiopian coffees. A standout lot from a region that's been central to Ilse's sourcing since the beginning.

Ilse T-Shirt: Light Blue/Cream

Ilse T-Shirt: White/Green

Primary Espresso | Honduras

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

Burundi Yandaro

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

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 La Mina Caturra

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

Colombia Santa Barbara Pink Bourbon

Santa Bárbara in Timbío, Cauca grows Pink Bourbon at 1,850 meters—a variety prized for its distinctive salmon-pink cherries and complex genetics bridging Colombian Bourbon and Ethiopian landraces. The washed process with oxidation and chamber drying preserves bright acidity and clarity. Expect red currant, mandarin orange, and clove notes that highlight the variety's aromatic complexity. This second harvest from the Ruiz family's emerging farm represents a rare opportunity to experience one of specialty coffee's most intriguing modern varieties.

Ethiopia Gesha Village Narsha Natural 7oz

This is Gesha Village's Narsha lot, grown in Bench Maji near the Gori Gesha forest where the variety was first catalogued in 1931. The coffee was selectively harvested and sun-dried on raised beds with meticulous care, preserving the original Gesha genetics and terroir expression. Expect strawberry, pineapple, and violet notes—a vibrant, fruit-forward profile that reflects the variety's Ethiopian roots rather than its better-known Panamanian iterations. Direct Trade partners since 2012, Intelligentsia sources this from one of the smallest and most historically significant plots on Gesha Village Coffee Estate.

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.

Honduras La Tortuga

La Tortuga comes from La Paz in Marcala, Honduras, grown at 1,650–1,900 meters elevation by Marysabel Caballero and Moises Herrera, who have been refining their craft for three decades. The washed process and raised-bed drying emphasize clarity and brightness in the cup. Expect apple, baked citrus, and toffee—a profile that reflects both the terroir and the meticulous processing that has made Honduras a world-class coffee origin. This is coffee from a Direct Trade partner since 2003, backed by multigenerational commitment to quality.

Sapsucker Espresso

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

Summer Solstice Blend

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

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

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

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.

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

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

Coffee racemosa Natural - Colette Tracy - South Africa

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

Condor Decaf, Colombia

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

Dinkinesh: Duromina

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

Don't Forget to Look at the Moon

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

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

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

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

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

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

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

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

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

Edwin Enrique Noreña Competition Box Set - Colombia

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

Fugi Ikizere Women - Washed - Rwanda

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

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

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

Jaguar

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

Kinmuga Peaberry, Papua New Guinea

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

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

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

Marigu Estate AB, Kenya

Marigu Estate sits at 2,200 MASL in Kiambaa, Kiambu County, Kenya's Central Region, on a 120-acre Rainforest Alliance–certified farm that grows both coffee and tea. The washed process emphasizes Kenya's signature profile: ripe cherries are hand-sorted, fermented, washed, then soaked for 18–24 hours in fresh water to build clarity and structure, followed by slow two-week drying on raised African beds. Expect black currant, blueberry jam, pomegranate, and lemon frosting—a vibrant, zingy cup with exceptional clarity rare in AB-grade lots. This coffee was selected at the 2025 EXPO through Utake Coffee's Mbula Musau, a quality-control leader supporting small Kenyan farmholders outside typical multinational export channels.

Mauricio Shattah - Maragogype Nuruk Fermentation - Colombia

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

Mokha Java

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

Mujeres Divinas - Colombia

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

Positive Pressure

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

Royal 7

Royal 7 is Little Waves Coffee's inaugural dark roast, a blend of American coffees developed to highlight dark chocolate, molasses, and nutty characteristics with a full mouthfeel. Named in honor of the seven young activists who led the first sit-in at Durham's Royal Ice Cream Parlor in 1960, this coffee connects to a pivotal moment in the civil rights movement. Each bag supports Feed Durham, a mutual aid collective nourishing the local Black community through grassroots food programs. It's a coffee that delivers classic dark roast comfort while funding meaningful community work.

St. Al's Cold Brew Blend

St. Al's pairs equal parts Peruvian and Colombian coffees to build a full-bodied, low-acid profile ideal for cold brewing. The blend's chocolate-forward character and rich mouthfeel shine when steeped slowly—Little Waves recommends a Toddy Brewer to unlock its depth. This is whole bean coffee designed for at-home cold brewing, not a ready-made concentrate. Note that component origins rotate seasonally, so flavor nuances may shift.

STANDART X LWCR - Río Dulce Gesha - José Julián Giraldo, Cafe 1959 - Colombia

José Julián Giraldo's Río Dulce Geisha grows at 2,050 MASL on Finca Las Marias in Pijao, Quindío, on Colombia's Eastern Andes. The washed process is unusually controlled: hand-picked ripe cherry ferments in a refrigerated room, then pulps and rests again before a multi-tier drying protocol that moves the coffee from sun-exposed beds to shade, followed by hermetically sealed fermentation and final slow drying to 10.5% moisture. The result is delicate and bright—candied lemon, papaya, dried mango, white florals, and tea-like clarity. This is the culmination of José's decade-long Geisha selection work and his studied approach to pH, temperature, and cherry ripeness, making it a standout expression of varietal and process precision.

Ternura

Ternura is a seasonal Colombian blend designed to evoke comfort and nostalgia. The composition shifts with the harvest, but always centers on Colombian coffee's natural sweetness. Notes of strawberry jam, waffle cone, and chocolate cake create a full-bodied, syrupy cup that shines with milk. This is coffee built for indulgence—perfect for espresso or filter brewing.

Tierra de Mi Padre: Mujeres de Cofradía y Malinal, Natural, Mexico

Tierra de Mi Padre celebrates two women's producer groups in El Malinal, Cofradia de Chocolon, Nayarit, Mexico, grown at 900 meters elevation. The natural process brings out vibrant pear, raspberry, and green grape alongside hazelnut—bright and complex. A multi-varietal blend (Typica, Sarchimor, Mundo Novo, Bourbon, Catuai, Caturra, Costa Rica) that rewards clarity in pourovers or acidity-forward espresso pulls. This lot represents the direct impact of roaster-producer relationships: the second group organized specifically after seeing the first women's lot succeed in specialty markets.

Tierra de Mi Padre: Mujeres de La Yerba, Natural, Mexico

From La Yerba in Nayarit, Mexico—a region with deep personal significance to Little Waves' owner—this naturally processed coffee grows at 1,025 meters and is produced by the women of Grupo Terruño Nayarita. The natural process brings vibrant fruit forward: green apple and strawberry streusel on the nose, red grape and macadamia in the finish. A multi-varietal blend (Sarchimor, Bourbon, Catuai, Mundo Novo, Caturra, Typica) that brews clean and sweet as a pourover, or punchy with acidity as espresso. Seven years of direct relationship and 100% traceability make this a coffee rooted in community and ancestral connection.

20th Anniversary Blend

Olympia's 20th Anniversary blend brings together the coffees that have defined their two decades of roasting: washed Ethiopians contribute brightness and florality, natural-process Ethiopians add jammy complexity, and Colombian coffees provide balanced sweetness. Expect citrus, berries, and milk chocolate in the cup—a harmonious blend that showcases the roaster's sourcing philosophy and their commitment to community.

Big Truck

Olympia Coffee's original flagship blend combines carefully sourced lots from Colombia and Ethiopia into a versatile coffee that performs well across all brewing techniques. The combination of these two origins creates a balanced profile with chocolate and caramel sweetness complemented by berry notes. Medium roasted (Agtron 66), Big Truck is designed for approachability and consistency, making it an ideal daily driver whether you're using a Kalita Wave or any other brewer.

Burundi Mikuba Micro Lot 7

From Long Miles Coffee at Heza Station in Burundi, this washed micro lot delivers the clarity and brightness that full washing brings to highlight the origin's best characteristics. Expect bright citrus and stone fruit with delicate floral undertones in every cup. This is a showcase for Burundi's potential—clean, elegant, and refined.

Colombia Amparo Pajoy Good Food Award Winner

From San Sebastian De La Plata, Colombia, this washed coffee earned a Good Food Award for both flavor and sustainability practices. Farmer Amparo Pajoy, a long-time trusted producer, brings deep commitment to quality and community development to every harvest. Expect brown sugar sweetness, milk chocolate body, and bright apple acidity—a balanced, approachable cup that reflects both meticulous processing and the farmer's dedication to continuous improvement.

Colombia Gutierrez Gesha 48 Hour Natural

From the Gutierrez family's La Estrella farm in Huila, Colombia, this Geisha varietal was processed by roaster Oliver Stormshak using a bespoke 48-hour anaerobic dry method—a technique that amplifies fermentation and creates layered complexity. The extended anaerobic treatment builds a distinctly wine-forward character with powerful, concentrated flavors. This is a limited-lot expression of one of Colombia's finest Geisha coffees, crafted with precision from processing through roasting.