About our Roasts
All of our coffees are roasted to optimize the unique flavors and character of the growing region and process. This typically results in coffees that are considered light roasts (excluding espresso).
Costa Rica San Diego Tarrazú Natural Anaerobic is a vibrant, fruit-forward light roast showcasing the expressive character of anaerobic fermentation. Grown at high elevation in Tarrazú, this coffee offers bright notes of raspberry, star fruit, and hibiscus, balanced by subtle cocoa nib and black tea.
Roasted lightly to preserve its lively acidity and layered sweetness, the cup is clean, complex, and wine-like with a delicate body and long, aromatic finish. A great choice for pour-over, drip, or anyone who enjoys adventurous coffees with pronounced fruit and floral character.
Grown in the highlands of Uganda’s Rwenzori region near Kasese, this naturally processed coffee is roasted light to preserve its vibrant fruit character, sweetness, and complexity.
The natural process helps develop a pronounced berry-forward profile, with ripe fruit sweetness and a fuller, more expressive cup than a typical washed coffee. A light roast keeps that fruit character lively while allowing the coffee’s natural sweetness and clean acidity to remain at the forefront.
Expect a bright, juicy cup with notes of ripe blackberry, blueberry, red berries, and stone fruit, complemented by a honey-like sweetness and a smooth, lingering finish.
The Nicaragua La Bastilla Geisha Natural SHG EP is a highly acclaimed, fruit-forward specialty micro-lot. Grown at the Finca La Bastilla estate in Jinotega at 1,300–1,500 meters, this specific natural process highlights the Geisha varietal’s floral aromatics and natural sweetness, delivering vibrant tasting notes of tropical fruits, strawberry, and cherry.
The Huipiles regional blend is a showcase that encapsulates the rich, complex flavors signature of the Huehuetenango Department. Many small communities coexist here, each with its own traditions that are reflected in its huipil design, a traditional garment with multiple panels stitched together. Each embroidered pattern is geography-specific, and the complexities of these designs are represented in the Huipiles regional blend. In the cup, a medium body with medium acidity is highlighted by sweet and aromatic notes of milk chocolate, vanilla, brown spices, pear, and pecan.
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All of our coffees are roasted to optimize the unique flavors and character of the growing region and process. This typically results in coffees that are considered light roasts (excluding espresso).