A delicate and elegant Brazilian coffee with notes of floral jasmine, apricot, peach, tropical fruit, honey, and toffee. Grown at Fazenda Lagoinha in Carmo de Cachoeira, this anaerobic natural Yellow Bourbon showcases both refined sweetness and a clean, silky finish—a true expression of thoughtful farming and careful fermentation.
Planadas – Washed
A vibrant washed coffee from the highlands of Tolima, Colombia, with notes of cranberries, red currants, and red apples, balanced by caramel sweetness, floral jasmine, and a touch of chocolatey depth. Produced by former combatants turned coffee growers, this lot is as meaningful as it is delicious.
Diego Bermudez – Thermal Shock Washed
A vibrant Colombian coffee with experimental washed thermal shock processing by Diego Samuel Bermudez. This Castillo lot delivers rich notes of spiced gingerbread, ripe fig, and smooth chocolate. Creamy body, sweet finish—like a sip of tiramisu. Perfect for both filter and espresso.
Mesina – Ethiopia
A vibrant and fruit-forward coffee with intense berry and tropical notes. Expect flavors of strawberry, blueberry, and mango, layered with hints of floral honey and milk chocolate. The body is medium and creamy, with a lively acidity and a juicy, lingering finish.
Limu – Ethiopia
A bright, clean cup with pronounced citrus and floral notes. Expect flavors of lemon zest, bergamot, and jasmine, complemented by a delicate sweetness reminiscent of honey and peach. Medium body with a silky mouthfeel and a lingering, refreshing finish.
Julio Madrid – Nitro Caturra
A vibrant and clean cup from the highlands of Risaralda, this Caturra lot underwent an innovative Nitro Washed fermentation developed by Julio Quinceno. By combining yeast cultures, nitrogen injection, and controlled temperature shifts, the result is a juicy and candy-like profile with notes of honeydew melon, strawberry, vanilla, and watermelon. High-impact processing meets surprising clarity in this sweet, fruit-forward coffee.
Montanas de Oro – Lavado Crema
Medium body and acidity, with notes of chocolate, vanilla, and floral undertones—crafted using the Lavado Crema (washed) process to bring out the coffee’s natural sweetness and balance.
Jairo Arcila – Honey Lychee
Sweet and intense with notes of lychee, cacao powder, and floral undertones—crafted through a 72-hour dry anaerobic fermentation with lychee and wine yeast, followed by honey processing and raised-bed drying.
Amandin – Experimental Blend
The Amandin Blend is a sophisticated specialty coffee with a refined profile featuring notes of gingerbread, coffee rum, and blueberries, wrapped in a layer of milk chocolate. This blend is sweet, accessible, and offers a complex yet approachable coffee experience.