Ecuador La Papaya Oak Barrel Anaerobic - Cafes OnlyThis Typica variety from Juan Pea undergoes a distinctive limited oxygen fermentation process in Ecuadorian rum barrels. The outcome is a coffee rich in natural sugars and fruit esters derived from the long fermentation of coffee cherries. In the cup, these characteristics manifest as raw wine and ripe berries, making this offering particularly appealing to lovers of fruit forward coffees.

100% Cotton

and this year did not disappoint

then immediately hand-rolled into a ball shape

and Sandra Garcia is a standout among the group

Condor Ridge’s Caturra is grown in Southern California

this natural from Kagunyu is tropical fruit laden

and an expanded 100 gram catch cup for batch brews

Onyx Tealight - 15 Sachets

Honestly we don't know but we bet they all drink delicious specialty coffee

The Lasso family have taken their Sidra variety and accentuated the fruited characteristics and the acidity through their thermal-shock processing

we've prepared the same coffee in two ways

Our sole micro-lot from Ecuador this year is one of the most sugar dense coffees we’ve found