Bold, fruit-forward, and intensely aromatic, this experimental-process coffee from La Bastilla showcases the depth and complexity that controlled fermentation can bring to a high-grown Nicaraguan coffee.

Produced at La Bastilla Estate in the highlands of Nicaragua, this SHG EP lot undergoes an anaerobic yeast fermentation, where freshly harvested coffee cherries are fermented in a controlled, oxygen-restricted environment with selected yeast cultures. This process enhances sweetness, fruit character, and aromatic intensity while maintaining a clean and structured cup.

The result is a vibrant coffee with layers of ripe tropical fruit, dark berries, wine-like sweetness, and rich cocoa, complemented by a juicy acidity and lingering finish. Its fermentation character adds depth without overwhelming the natural qualities of the coffee.

Tasting Notes: Tropical Fruit • Dark Berry • Cocoa • Wine-Like Sweetness
Process: Anaerobic Yeast Fermentation
Origin: Nicaragua
Producer: La Bastilla Estate
Grade: SHG EP

A distinctive and expressive single-origin coffee for those who enjoy adventurous processing, pronounced fruit character, and a complex, sweet cup.

Bright, floral, and exceptionally clean, this washed Ethiopian coffee showcases the classic elegance that makes Yirgacheffe one of the world’s most celebrated coffee-growing regions.

Grown at elevations of approximately 1,950–2,200 meters in the Chelbesa area of Ethiopia’s Gedeo Zone, this Grade 1 lot is produced by smallholder farmers and processed at the Chelbesa Washing Station. The high elevation and cool growing conditions allow the coffee cherries to mature slowly, developing pronounced sweetness, vibrant acidity, and remarkable clarity.

The traditional washed process highlights delicate notes of apricot, lemon, pomegranate, and honey, layered with fragrant florals and a light, tea-like body. The cup is crisp and lively with a clean finish that keeps the fruit and floral character front and center.

Tasting Notes: Apricot • Lemon • Pomegranate • Honey • Floral
Process: Washed
Region: Yirgacheffe, Gedeo Zone, Ethiopia
Elevation: 1,950–2,200 MASL
Varieties: Wolisho & Dega

A refined and expressive Ethiopian coffee for anyone who enjoys bright acidity, delicate florals, and a clean, fruit-forward cup.

Roasted specifically for espresso, this Costa Rican natural anaerobic from San Diego in Tarrazú delivers a vibrant, fruit-forward shot with layers of raspberry, tropical fruit, and wine-like sweetness, balanced by cocoa nib and black tea. The anaerobic fermentation amplifies the coffee’s fruit character and complexity, while the espresso roast adds body, sweetness, and a smooth chocolate-toned finish.

Expect a syrupy espresso with bright fruit acidity when served straight, while milk brings forward the cocoa and ripe berry sweetness for a rich, balanced cappuccino or latte.

A vibrant and expressive Ethiopian coffee from the high elevations of Bombe, Sidama. Grown by smallholder farmers at 1,950–2,150 meters and processed at the Ayla Washing Station, this coffee showcases the intense fruit character, floral aromatics, and refined sweetness that make coffees from Sidama so distinctive.

This lot undergoes an improved natural process in which carefully selected coffee cherries are soaked for 12 hours before being slowly dried on raised beds. The extended, controlled drying process helps build sweetness while preserving clarity and complexity in the finished cup.

Roasted light to highlight its natural character, Ayla Bombe opens with juicy tropical fruit and blackberry, followed by ripe plum and grapefruit. A rich honey-like sweetness carries through the cup, while delicate rose florals provide an aromatic, elegant finish.

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.