This washed Geisha variety produced by Juan Ramon Alvarado at 1650M that produces a light, bright bean at a medium roast. Notes of Apricot, Jasmine and Lemon highlight this bean. Alvarado focuses on Eco-friendly land management, adhering to the strict ecological standard in Costa Rica.

Anaerobic processing develops a unique series of acids which add complexity to the bean. A light, bright bean best at light to medium roasts highlight cinnamon, blackberry, spice and fruit notes

This community grown crop comes from the Beneficio San Diego, Costa Rica's most innovative coffee mill. This bean follows the Honey process which leaves the mucilage on the bean during the drying process. This allows more natural sugars with the bean that creates a unique roast and enhances the sweetness of the coffee. Light and medium roast create a bright cup with fruit notes where darker roasts really bring out the chocolate and caramel flavors.

A really excellent light roast, the honey process brings out the honey and herb flavors. Medium roasts bring out more tea flavors with a note of orange. From the heart of the Tarrazzu region, it is one of the best beans of the 2024 crop.

This coffee is grown at a high altitude (1200M) at an Ecolodge with a sustainable farm. The honey processed beans offer a more potent offering with a malty, sweet brew at a medium roasts. Darker roasts

Very versatile bean from the Cerrado region of Brazil. The highest grade of Brazilian beans, roasts are lively and sweet. All roast highlight different flavors, with the darker roast being very popular. These low altitude beans produce an excellent body, smooth finish and sweet taste

A very fresh and tasty Brazil! Best from medium to dark roasts. Lighter roasts show a sweet edge with lemon, floral & soft fruit, contrasted by a nuttier (almond like) darker undertone. With a little setup, the tones will combine to provide hints of caramel, a very tasty cup especially for the price. Too close to first crack will throw some herbal tones, but not far after first crack it will taste clean and defined. Medium roasts are richer, more of a developed chocolaty tone and decently less nutty; mutes up the sour floral edge, retains a little hint of soft fruit as the cup cools. Fairly neutral tasting and very chuggable. Darker promotes a thicker body and introduces a slightly bitter contrast.

Doña Marta and her family started their small coffee farm, Fazenda Sítio Cabeceira, on property inherited by their parents. Their family has a history of growing coffee in this region that stretches back to before there were access roads, and transported their coffee from the farm by packhorse and cart. Bittersweet and creamy-textured, chocolate protein shake, intimations of amaretto, winey blackberry, raw pistachio nut, almond milk, Matcha powder, rustic cocoa, and hint of spiced rum. Highlights best in Darker roasts