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: High
Body: Medium plus
Texture: Cherry cola
Flavor Profile: sweet, juicy, creamy, and herbal. Deep red grape and orange acidity. The sugars round out nicely like cherry cola. The body is creamy and clean allowing for a long finish with herbal hints of oregano and sage. Finca Campo Amor overlooks the central portion of the Cauca river valley. Selecto 3 faces east and is ironically at the lowest elevation of the farm at 1350 to 1450 meters. Its unique micro-climate yields the results above. Tiny lot with small yield annually which we buy entirely. 4C, Rainforest Alliance, FLO, and Coffee Practices certifications. Washed Colombia and Castillo cultivars.

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: 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: low
Body: medium
Texture: root beer
Flavor Profile: Soft baked apple and dried red seed fruit with aromas of fresh leather, yellow apple, and chocolate. Body is supported by bakers chocolate and toffee sweetness with cranberry tannins and root beer barrel candy coming through on the finish. This community lot was produced by 9 smallholder farmers from the town of Flor de Selva. They all belong to ‘Finca Santuario SA’, a collection of small farms that prioritize quality, conservation, biodiversity, and sustainable practices. Red caturra, Bourbon, and Pache varietals 1,850-2,050 masl. Fully washed and dried in a solar tent.

Acid: medium plus
Body: medium plus
Texture: honey syrup
Flavor Profile: Super round and soft bodied coffee with bright notes of raspberry, orange zest, and sweet cherry tomato. Finish is savory and herbal with a hint of Fernet Branca. Mlama farm is located on a Mesa at the base of Mt. Kilimanjaro, situated at 1380masl, the highest elevation allowed for cultivation by the Tanzanian government. Primary drying is sun, followed by slack combustion for final moisture levelling. Bourbon and Kent varietals. Rainforest Alliance and Utz certifications.