Heart Coffee Roasters

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.

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

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.

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

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.

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

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