A masterful expression of luxury in speciality coffee. Rich in notes of Milk Chocolate, Fresh Fig and Cognac.

• Variety - Red & Yellow Caturra

• Process - Natural Anaerobic Fermentation (48-60 Hour)

• Region - Tolima, Colombia

• Farm - Vergel Estate

• Elevation - 1350masl*

This coffee took an intensive trip through 48 to 60-hours of anaerobic fermentation. Subjected to intermittent drying, moisture levels were altered to increase complexity in the cup. Finally, the coffee is stored in silos with controlled moisture levels for up to 45 days to fully express the potential of the coffee.

*Meters Above Sea Level

Sweet, Bright and Nutty. A classic coffee profile with note of Praline, Light Florals and Sweet Citrus.

• Variety - Red Bourbon

• Process - Washed

• Region - Santa Ana Volcano, El Salvador

• Farm - El Borbollon

• Elevation - 1300 - 1400 masl

*Meters Above Sea Level

A bright, tropical, fruit-forward coffee with creamy strawberry notes. A summer essential!

• Variety - Heirloom

• Process - Natural

• Region - Guji, Ethiopia

• Elevation - 1700masl*

Ripe coffee cherries are dried in the sun on patios and raised beds for around 15 days depending on the weather. This sun-drying process allows for many of the sugars in the cherry pulp to transfer into the bean, presenting in the cup as complex tropical fruit flavours. Once the ideal moisture content is reached the dried cherries are rested in a cool environment before being hulled, graded and handpicked. 

*Meters Above Sea Level