Colombian anaerobic co-ferment with orange and pineapple creates tangerine, citrus, and floral notes.
Three roasts layered for espresso: dark Black Condor base with bright watermelon Caturra and tangerine co-ferment from Colombia.
Colombian Sidra with bubblegum and banana notes from a cutting-edge co-ferment with citrus and cacao yeast extracts.
Colombian blend of watermelon and strawberry lots with bright, candy-forward fruit and salt-water taffy sweetness.
Decaf strawberry co-ferment with chocolate-cherry sweetness and jammy fruit intensity.
Blackberry co-ferment with honeysuckle and grape notes—complex, evolving with each sip.
Four Colombian co-ferments blended for strawberry, banana cake, and yogurt sweetness—a playful summer fruit explosion.
Anaerobic-fermented Colombian blend delivering strawberry shortcake nostalgia: sweet cake, bright berries, creamy vanilla.
Strawberry jam and milk chocolate blend uniting washed Ethiopian clarity with Colombian co-ferment innovation.
Castillo variety co-fermented with strawberries and yeast delivers strawberry, custard, and vanilla in an unusually approachable coferment.
Washed Colombian Castillo fermented with strawberry delivers vibrant strawberry and tropical fruit notes.
Swiss-Water decaf co-ferment from Colombia with melon sweetness and candy-forward notes.
Pink Starburst and soft florals dominate this co-fermented Colombian blend from emerging producers.