A note about processing methods…
Washed (wet process)
Washed process is the more common processing method. Unless otherwise indicated, all our coffees are washed process. This means that after the berries are picked the fruit is removed from the seed via highly turbulent water and stone channels. The seeds are further processed and dried on their own.
vs.
NAtural (dry process)
Natural process coffees involve letting the berry and the seeds dry together and separating the fruit from the seed after the drying process has occurred. This yields an intensely fruit-forward cup of coffee. They often have flavor notes like blueberry pancakes and strawberry wafer cookies. These notes are not subtle, they are very pronounced.
bean menu below…
Colombia Bochica
Roast: Medium
Taste:
Brown Sugar, Candied Orange, Chocolate Wafer. This coffee had loads of cocoa and rich milk chocolate. It lends itself well as both a drip/pour over coffee as well as a single origin espresso. Very versatile and crowd-pleasing.
About:
Colombia Bochica is sourced from smallholder farmers in Colombia’s renowned coffee-growing regions, including Huila, Cauca, Nariño, and Tolima. These producers belong to cooperatives and associations that prioritize traceability, quality, and sustainability. Coffee is processed using the traditional fully washed method: ripe cherry is selectively handpicked and pulped on the farm, then fermented in tanks for 26 to 36 hours. After fermentation, the parchment is washed in clean water and dried on parabolic beds for up to 20 days. The result is a clean, balanced cup with round body, bright acidity, chocolate sweetness, and fruit-forward notes. Close collaboration throughout the supply chain ensures consistency across harvests while supporting farmer livelihoods and community projects, such as clean water initiatives.
Ethiopia limmu kossa washed
Roast: Light
Taste:
Floral, bright, citric. Notes of bergamot and Meyer lemon with wildflower honey sweetness. A dynamic and interesting cup with layers of complex flavor. Ethiopian coffees tend to be some of the most genetically diverse which manifests in very complex and dynamic flavor profiles.
About:
Limmu Kossa Estate is a large, family-owned farm located in the Jimma Zone of the Oromia Region in Ethiopia. The farm was established in the year 2000, and currently produces coffee on 356 hectares across two farms, employing around 700 people during harvest. Limmu Kossa is committed to using modern and environmentally responsible farming techniques to produce high-quality coffee. The farm employs an exemplary agroforestry system making use of the shade of original, indigenous forest species. Additionally, Limmu Kossa is active in their surrounding community, constructing an 8km dry weather road and three classrooms at the local elementary school.
decaf colombia magia del campo
Roast: Light
Taste:
Silky body with notes of vanilla custard, orange marmalade, and caramel. This coffee works well as both espresso and drip.
About:
Tolima, Colombia has been known more for violence in recent decades than specialty coffee. That narrative is changing with the dedicated work of producer groups like ASOPEP which has, against all odds, become one of the most professionalized cooperatives in the region offering consistent, world-class coffees year after year. Not content with just producing excellent coffee, ASOPEP is also a force for good in the region.
Ethiopia shanta golba natural
Roast: Light
Taste:
Creamy mouthfeel with notes of boysenberry, lavender, and Madagascar vanilla. This is a dry process coffee so those flavor notes are pretty distinguished. You will be able to perceive these flavors.
About:
Ethiopia Shanta Golba Natural is an organically produced, naturally processed coffee produced by over 1200 small-holder farmers living around the town of Daya Bensa in the Sidama region. This coffee was sourced by our partners at Unravel Coffee Merchants and Ardent Coffee export who are pillars in the community—they have built a road to aid in transportation, a local elementary school, an orphanage for children in the community, and the Shanta Golba washing station. Additionally, Ardent provides agronomy training, cherry harvesting, and healthcare for all of the workers at the washing station. Shanta Golba is truly a special place where the feelings of kindness and gratitude are visceral, and where the soil is revered for providing farmers both food and their livelihoods.
Guatemala flor de maiz
Roast: Medium
Taste:
This coffee is very approachable. It has a rich body with lots of perceived sweetness. It has notes of toasted almond, milk chocolate, and vanilla. It is outstanding as espresso and great as a full-bodied cup of brewed coffee as well.
About:
Guatemala Flor de Maiz comes from a Maya Ixil cooperative in Villa Hortensia Antigua, founded in 2002 through a land credit program. Members grow coffee alongside corn and vegetables, handpicking ripe cherry and processing it on-farm before delivering parchment to a central warehouse. The cooperative built a school, housing, and a watershed forest reserve to support its community. Flor de Maíz represents both quality coffee and collective resilience—grown at altitude, fully washed, and sun-dried with care by smallholder families working together.