Acid: medium-high
Body: full
Texture: champagne mousse
Flavor Profile: A complex and layered blend of coffees ideal for drinking straight or pairing with milk. Black cherry, meyer lemon, and strawberry are supported by sweet graham cracker and tamarind. The finish features hints of cocoa nib, tobacco, and baking spice. Sourced from direct relationship farms in Central America, South America, and Africa. This balanced and complete coffee is blended with respect to the history and tradition of old world espresso while embracing modern practices of ethical, transparent, and relationship focused sourcing.

Acid: medium-low
Body: full
Texture: maple syrup
Flavor Profile: A clean and well rounded coffee intended as an easy daily drinker. The slightly darker roast profile allows this coffee to pair exceptionally well with cream and sugar. Flavors of orange and dried cherry are supported by layers of dark brown sugar, dried fig, and milk chocolate. Hints of tobacco, oak, and white pepper appear in the finish. Sourced from direct relationship farms in Central and South America

Acid: low
Body: medium-full
Texture: grape juice
Flavor Profile: Clean and straightforward multipurpose decaffeinated coffee.  Excellent for drip, pour-over, or as espresso.  Orange, lemon zest, and raspberry are supported by bittersweet chocolate and hazelnut with hints of smoke appearing in the finish. 100% Swiss Water Process.

Acid: medium plus
Body: medium
Texture: chocolate milk
Flavor Profile: Super sweet and complex with aromas of cacao nib and cherry hard candy. Mango sorbet and fresh mandarin orange zest are supported by hazelnut truffle and brown sugar. Originally a rice farm, Sitio Baixadão began cultivating coffee in 1996. A meticulous focus on quality and selectively hand harvested coffees has allowed Sabastião Afonso da Sliva to become one of the most respected producers in Brazil, having twice placed first in the Brazil Cup of Excellence competition. Sitio Baixadão is just one of many small lots of coffee grown and harvested by Familia Afonso Cafes Especiais, an operation run by the Afonso family. Natural process yellow catuai cultivar. 1250 masl

Acid: high
Body: medium
Texture: sweet cream
Flavor Profile: A juicy and floral offering from our direct relationship partners at the Long Miles Coffee Project. Highlights of pomegranate, cherry, and red seed fruits are supported by sweet cream, blueberry yogurt, and floral rose hip. The coffee growing region of Burundi is divided into a multitude of distinct hills. Planted in 1933, Mikuba means 'the hill that cannot be divided'. Burundi is one of the most rurally dense countries in the world and Mikuba is no exception, housing 232 farmers and only accessible via 'moto' or bicycle. Washed jackson and bourbon cultivars. 1927 masl

Acid: medium-plus
Body: medium
Texture: lemonade
Flavor Profile: A vibrant and complex coffee. Pink lemonade and fresh grapefruit are supported by elderflower, lime zest, and a subtle hint of pine. The finish is long, clean, and juicy. This unique lot of coffee is grown by farmer Segundo Delfin Lasso at finca El Diviso in the small town of San Adolfo. Washed and sun dried bourbon cultivar. 1520 masl.

Acid: medium plus
Body: medium plus
Texture: orange juice
Flavor Profile: Complex and easy drinking. Lime zest, orange, and plum are supported by layers of caramel, milk chocolate, and roasted peanut. Situated on the northern slope of the Santa Ana volcano, Finca El Manzano is part of Cuatro M Cafes, a family owned coffee producer operated by Emilio Lopez Diaz. Cuatro M has been our direct relationship partner since 2008. Washed pacamara and bourbon cultivars. 1300-1550 masl

Acid: medium plus
Body: low
Texture: green tea
Flavor Profile: A soft and floral coffee from Yirgacheffe. Sweet peach, lemon zest, and jasmine tea are supported by subtle flavors of caramel and green apple with a hint of tea leaf tannin. Ethiopia is the birthplace of coffee, with cultivation beginning in the 9^th century. This offering is a prime example of one of the most classic coffees in the world. Sourced from smallholder farms around the town of Kochere and hand sorted for quality. Washed and sun dried heirloom varietal. 1800-2000 masl

Acid: high
Body: medium
Texture: apple juice
Flavor Profile: Incredibly bright and vibrant coffee with aromas of honeydew and cocoa. Flavors of caramelized pineapple, fresh hops, pine, and raspberry are supported by hints of brown sugar and apple cider vinegar. Finca El Platanillo is a family run farm in operation since 1977. A stron focus on environmental stewardship has led to both Rain Forest Alliance and Climate Friendly certifications. Tha farm also founded the Nuevo Platanillo school to provide internet access and computer education to children in the community. Fully washed Gesha varietal dried on patio. 1000-1450 masl.