Sample Pack
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About the region
Comayagua is the most productive and most varied of Honduras' 15 coffee-producing regions, home to farms spanning nearly every possible microclimate. This is a community lot built from many contributing smallholders, including growers like Alfonso Ramos, who has farmed coffee for decades and helps farmers in remote parts of the region reach the market and negotiate fair prices.
About the region
Pitalito sits in Huila, with a humid climate and steady temperatures around 18–21°C that dip to 12–14°C in the cooler months, adding seasonal variation that builds complexity in the cup. Huila is celebrated for a delicate profile, bright acidity, sweetness, and a fragrant aroma, grown on rich volcanic soil near the equator.
About the region
Chelbesa's coffee grows shade-covered beneath a dense, layered semi-forest canopy in one of Yirgacheffe's most respected producing areas. The smallholder gardens around it are dominated by ancient landrace varieties, often organic by default, tended by farmers who intercrop food alongside coffee. In the natural process, only the ripest cherries are picked and dried whole with the fruit intact, turned regularly for airflow and even drying, a slow method that can run up to four weeks and is where the spice character develops.
About the region
Tarrazú is Costa Rica's most famous and highest-producing coffee region, awarded Denomination of Origin status for a distinctive cup marked by fine acidity and full body. Farms here average around three hectares, and cherry is delivered to the San Diego wet mill, the most modern mill in the country, where lots are selected on farm condition and cherry ripeness. The honey process originated in Costa Rica: some or all of the mucilage is left on the parchment through drying, lending a sweetness closer to a natural while keeping the brightness of a washed.
Our coffee is ethically-sourced, specialty grade coffee beans
Our beans are air-roasted for a smooth, never-bitter flavor.
Each bag is freshly roasted within 2 days of your purchase to ensure maximum flavor.
We use an electric fluid-bed (air) roasting process that lifts and roasts the beans on a stream of hot air instead of tumbling them in a hot metal drum.
During the roast, the chaff naturally separates and is removed before it can add harsh notes to the coffee. This helps prevent bitter, smoky flavors and keeps the cup clean and smooth.
What this means for you in your cup: