Ripe berry aroma. Flavors of star fruit, watermelon and caramelized sugar.
 
On the volcanic slopes of Lake Atitlán, this coffee is washed and sun dried employing the traditional method. Grown at 1600 meters above sea level these bourbon, caturra, and catuai varietals benefit greatly from the magma collapse that occurred there 80,000 years ago and formed Lake Atitlán. The soil left by this collapse is nutrient rich and highly fertile, ripe for growing coffee.

Best of Panama 2010 Auction Lot. Limited quantity available of this small lot.
 
Red raspberry aroma. Effervescent with notes of lime, ripe bing cherry and bittersweet chocolate.
 
Caturra & Typica varietals. Grown at 1750 masl. Rainforest Alliance Certified. Read more about the Carmen Estate here.

Jammy aroma. Flavors of strawberry, red plum and papaya.
 
From the Central Highlands, 1750 meters above sea level comes our new Kenyan coffee. The Fairview Estate is a very well established farm growing coffee for over 80 years. On this 300 acre farm overseen by Mr. Kimata, our lot, of the SL-28 variety, is a very specific portion; only the peaberries! After being washed and de-pulped our lot is collected over three individual sortings two mechanically and one by hand. A fourth sorting also happens on the drying beds to remove any defects while the coffee is still in parchment. The Fairview Estate pays attention to every detail of the process from irrigation and fertilization to the well being of the employees.
 
Utz Certified.

Floral aroma with flavors like peach, apricot, green apple and baking chocolate.
 
Finca El Carmen was founded by the Alfaro family in the mid-19th century. The Estate is located within the Mesoamerican Life Corridor System – a sanctuary for many species of fauna.
 
Naturally fermented, fully washed and sun-dried on clay patios. Bourbon varietal, shade-grown at 1300 masl.

Milk chocolate aroma leads to a sweet clean cup.
 
Virmax Relationship coffee. Washed and dried in the traditional method, the coffee is then gathered from different farms working collectively as Las Serranias and taken to Descafecol, in Manizales, to undergo the decaffeination process. The coffee is treated using the Ethyl acetate method. Ethyl acetate is a naturally occurring sugar in fruits and is naturally found in coffee. The Ethyl acetate used for our coffee is derived from cane sugar.

Our signature house blend that develops and changes seasonally.
 
Current components are:
Fazenda Monte Alegre (Brazil), Finca Monte Canet (Costa Rica) and Finca Liquidambar (Guatemala).
 
Strawberry candy aroma with a sweet lemon brightness.
 
History of the Heartbreaker:  Cheryl once described a macchiato as a “heartbreaker”…as in it was so delicious, it melted or broke her heart. When we had our espresso-naming contest, Liam remembered this and shouted out “heartbreaker.” He won a Chemex, and we won the name.

Spearmint & peppermint. Caffeine-free.

Cave-aged. Sherry fragrance & earthy finish.

Black tea blended with organic oil of bergamot.

Lemon verbena, lemongrass, ginger & honeybush. Caffeine-free.

White peony, osmanthus blossoms & peach essence.

Sencha with toasted rice kernels.

Assam with cardamom, cinnamon,ginger, cloves & spices.

Smooth, clean-taste, with a bit of natural sweetness at the finish. Single-garden direct, sustainable, organic.