Acid: medium-high
Body: full
Texture: champagne mousse, syrupy
Flavor Profile: layers of flavor and texture starting with a sweet meyer lemon acidity, black cherry and marionberry fruitiness in deep tamarind chocolate liquor with spicy cardamom, clove and fresh tobacco mixed in.  Bridging the gap between the old world and new with direct source relationships, high elevation coffees, and blending for balance in a complete espresso.

Acid: medium-low
Body: full
Texture: orange juice, velvet
Flavor Profile: Soft, light but refreshing acidity; just enough to be present and provide for a clean finish.  Hint of cherry flavor with lots of deeply caramelized sugar and chocolate.  Slightly darker roast profile than our S.O. coffees to give a velvet mouth feel and weight without drying or going smoky.  Intended as a well rounded everyday coffee.  Directly sourced blend from 5 producers in El Cedral and El Cielito districts.  Elevation range from 900 to 1200 meters.  Bourbon, Pacas, and Lempira cultivars.  Depulped, washed and sun-dried on raised beds and patios at the farms, parchment removal and sorting done at Beneficio.

Acid: low
Body: medium-full
Texture: grape juice, powderry nutskin
Flavor Profile: simple and straightforward 100% Brazil Swiss Water Process. Hinting of orange on the low mellow acidity, lots of caramel in a slightly gritty texture, little smoke and lots of chocolate. Utilitarian workhorse for drip, pour-over or as an excellent old world espresso.

Acid: medium plus
Body: medium
Texture: black tea with milk
Flavor Profile: a soft and balanced blend of two day lots from Carmo de Minas. Aromas of tangerine and cocoa come through on the grind. In the cup, orange zest and lemon acidity are supported by complex layers of hazelnut truffle and toasted marshmallow. Farmers Sergio and Pedro are cousins and represent our primary relationship in Brazil. The blend incorporates natural processed coffee from Canaan and pulped natural from Condado. Yellow and red bourbon, catuai, and acaia cultivars. Elevation ranges from 1000-1250masl.

Acid: high
Body: medium
Texture: sweet cream
Flavor Profile: sweet red seed fruits, cherry, and pomegranate. The acid profile also features some floral rose-hip adding to the juicy fruit. Ultra clean texture with a soft creamy body. The finish remains long and refreshing displaying all of the above traits. Direct relationship, Long Miles Coffee Project. Bourbon and Jackson cultivars, fully washed. Elevation of 1927 masl. Mikuba means “hill that cannot be divided.” It was planted in 1933. The hill houses 232 farmers and is fairly remote, only accessible by “moto” or bicycle.

Acid: medium
Body: medium
Texture: cream
Flavor Profile: A balanced and juicy gesha from Huila.  Lively fruit punch and watermelon blend perfectly with strawberry and tropical fruit.  The acidity is balanced by delicate honey sweetness and supported by a round and pillowy soft body.  The finish is long and clean.  Natural sun dried gesha cultivar.

Acid: medium plus
Body: medium plus
Texture: clean orange juice, apple skin
Flavor Profile: Juicy sweet lime and orange acidity with a small hint of lime rind texture, caramel and peanuts in the middle, with plum and an interesting rooibos herbal character new to this season's harvest.  Pacamara and Bourbon Cultivars, washed process.  Elevations range from 1300 to 1550 meters at Finca El Manzano.  The Beneficio is also located at the farm.  Cuatro M is family owned, operated by Emilio Lopez Diaz.  Relationship coffee since 2008.  El Manzano is situated on the northern slopes of the Santa Ana Volcano.

Acid: medium plus
Body: low - medium
Texture: herbal tea, rose water
Flavor Profile: prototypical Yirgacheffe coffee again!  Very floral spring Lilac and Daphne aromas, Jasmine and Lemongrass juicy sweet acid flavors.  This season’s offering shows a different sweetness with caramel apple and cinnamon as well.  More developed sugars combine with the juicy acidity to leave a cleaner length to the finish with just a hint of tea leaf tannin.  Kochere district lies in the Borena zone, 25 miles southwest of Yirgacheffe town, between northern Amaro Gayo and Fisahagentet.  Heirloom varietals, elevation of 1800 to 2000 meters, fully washed and dried on raised solar beds.  Additional hand sorting leave this coffee impeccably free of defects.  Second year relationship coffee.

Acid: medium-plus
Body: medium
Texture: sweetened iced tea
Flavor Profile: 9A bright, clean, and eazy drinking coffee. Sweet and juicy tangerine is supported by toffee and buttery caramel with bittersweet bakers chocolate on the finish. Finca Twi' Ha is a small 5 acre farm which has been owned and operated by three generations of the Gomez family. This coffee was washed processed using natural spring water from the farm. Pache verde, caturra, and bourbon cultivars. 1550-1900 masl.

Acid: high
Body: medium plus
Texture: mainly clean and juicy, pepper finish Flavor
Flavor Profile: sweet juicy peach and tropical fruit . Bright sweet acidity gives it a long and mouth-watering finish. An aromatic of fresh cut dry cedar shows in the middle followed by a spicy but subtle cayenne pepper on the finish . This coffee is exclusively ours, 6th year relationship coffee. Bourbon and Pacas cultivars, Las Flores ranges from 1570 to 1700 meters. Benigno Mejia, producer. Depulped, washed and solar bed dried on his property.

Acid: medium plus
Body: medium
Texture: cream
Flavor Profile: Complex coffee highlighted by bright and sweet flavors of strawberry jam, red apple hard candy, and fresh vanilla bean.  Subtle hints of cinnamon and milk chocolate come through on the finish.  Sourced from Rayaan Mill, a tiny group with the intent of bringing this exotic and often volatile coffee to the world.  Historically, microlots have not been available from Yemeni producers due to lack of interest.  Rayaan is empowering these individual producers by forging relationships, processing their small lots, and exporting them independently.  Elevation of 1675-1755 masl, heirloom typical varietals.  Traditional natural patio drying followed by washing after depulping.