This is a natural processed coffee grown between 1890-1910 masl. Even being a light roast, the cup is incredibly smooth, balanced, and rich, with notes of caramel, juniper berry, fig, and a soft, sweet citrus acidity.
Roast Level: Light
Showing 13–24 of 25 results
From our friends at Limma Kossa Estate, this is a washed and sun dried coffee grown in the heart of Ethiopia’s Jimma region which is host to vast forests with countless wild coffee varietals. This coffee has been consistently incredible year after year. Full-bodied with a rich, clean cup. Delicately complex notes of molasses and sweet malt, sweet apricot, and dried raspberry.
Roast Level: Lighter
Campesinos Ecológicos de la Sierra Madre de Chiapas (CESMACH) farmers live in the buffer zone of the El Triunfo biosphere reserve where organic coffee farming is one of the few sanctioned activities in the delicate cloud forest habitat. We have been working with for several years and are excited about this newest crop. Full body, low acidity. Maple sugar sweetness, molasses, and apricot.
Roast Level: Medium
Grown in the high mountains of central Colombia, this is an easy love. The Asprasar cooperative has achieved several certifications including: organic, NOP, EU, Jas, FLO, Rainforest Alliance, UTZ, and Manos de Mujer. With 91 members and two quality control laboratories at their collection points, this coop is focused on high quality coffees.
Though not a dark roast this coffee that has inherently dark, heavy tones. It is very full-bodied and has a rustic silkiness, akin to well sorted lodge in the remote forest. Milk chocolate, black berry, and a hint of tamarind with a mild stone fruit acidity.
Roast level: Lighter
This coffee is grown in the mountains outside Cusco, Peru. High elevation (1880-2220 masl) and great soil result in a naturally sweet coffee with notes of cane sugar, stone fruit, cocoa, & a mild pineapple acidity. It’s a straightforward coffee that is incredibly easy to love.