Acid: medium-high
Body: full
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.

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Acid: medium-low
Body: full
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

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Acid: low
Body: medium-full
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.

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Acid: medium plus
Body: medium
Flavor Profile: Sweet, bright, and complex. Strawberry, dried mango, and mandarin orange zest are supported by layers of milk chocolate and roasted hazelnut. Originally a rice farm, Sitio Baixadão began cultivating coffee in 1995. A meticulous focus on quality and selectively hand harvested coffees has allowed Sabastião Afonso da Silva and his son Hellison Afonso to become to 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, and operation run by the Afonso family. Natural process yellow catuai cultivar. 1200 masl.

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Acid: high
Body: medium
Flavor Profile: A bright and sweet offering from our long-time relationship partners at the Long Miles Coffee Project. Blueberry, raspberry, and sweet cream are supported by milk chocolate with hints of honey and cinnamon. The coffee growing region of Burundi is divided into a multitude of distinct hills.  Farmers on Gitwe grow a diversity of crops ranging from coffee and tea to sweet potatoes, maize, banana, cassava, beans, and cabbage. Burundi is one of the most rurally dense countries in the world and Gitwe is no exception, housing 637 farmers who tend to an average of only 60 coffee trees each.  Washed jackson and bourbon cultivars. 1900-2100 masl

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Acid: High
Body: Medium plus
Flavor Profile: Bright, clean, and complex. Raspberry, brown sugar, and cinnamon are supported by sweet dried cherry and milk chocolate. Finca Campo Amor is a multi-generational farm operated by our longtime relationship partners Cafe Oro Molido, a family owned coffee company that prides itself on prioritizing the welfare of all its workers. Oro Molido provides free access to healthcare and education support, as well as exceptional specailty coffee, on all their farms. Washed Colombia and Castillo cultivars. 1250-1750 masl.

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Acid: medium plus
Body: low
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

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Acid: high
Body: medium plus
Flavor Profile: Bright, complex, and full bodied. Raspberry, orange zest, and cinnamon candy are supported by vanilla, honey, and cherry cola with just a hint of sweet sundried tomato. Part of the Othaya farmer Co-op, Rukira factory lies at the base of Mt. Kenya. Rukira has 800 members who all actively vote on representation, marketing and milling contracts, and profit allocation. Each farmer only harvests roughly enough coffee cherry to produce 30kg of exportable green coffee. The Co-op allows farmers to band together in order to protect themselves from the difficulties of smallholder coffee production. Washed and sun dried Sl28, Sl34, Ruiru 11, and Batian cultivars. 1700-1800 masl

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