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.

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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

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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.

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Acid: high
Body: medium
Texture: apple cider
Flavor Profile: Bright, sweet, and complex. Fresh mango, papaya, and mandarin orange are supported by layers of milk chocolate demerara sugar with hints of roasted hazelnut on the finish. Founded in 1954, Rancho São Benedito has been continuously operated by matriarch Mariana de Carvalho Junquiera and her four children. The Junquiera family is tireless in their pursuit of quality, with coffees from São Benedito having been finalists in Brazil's Cup of Excellence seven times since 2002. The accolades are combined with a community oriented approach to environmental and societal sustainability. Natural sun dried yellow catuai cultivar. 1150masl

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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.

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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

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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

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