The first release in our Specialty Series is this Ethiopia Hambela. This one leans fully into fermentation. Sweet, expressive, and unapologetically fun. In the cup it’s dessert-forward and fruit-heavy, with a sweetness that stays clean and refreshing rather than overwhelming. It’s low density, so we approached roasting gently and it paid off. On bar it’s easy to dial and consistently delicious, shining as both pour over and espresso. If you’re into coffees that push boundaries without losing the plot, this one’s worth your attention.

This blend is 70% natural Ethiopia Guji and 30% washed Brazil. The Guji brings vibrant fruit, with notes of cherry cola and ripe plum, while the Brazil provides structure with brown sugar sweetness, low acidity, and a lingering dark chocolate finish. Together they create a rich, syrupy espresso with dense crema and enough complexity to enjoy on its own or paired with milk.

These come from family farms organized through the Subak Abian, a cooperative tradition rooted in over 1,000 years of community-driven agriculture. The natural process here was born of necessity: water scarcity pushed a shift to drying whole cherries on raised beds, and the results speak for themselves. Juicy and bright up front, with a warm spice that adds just enough depth to the finish. Tasting notes of raspberry, cinnamon, mango.

This coffee comes from family-owned farms in Cauca, Colombia, connected through the Cooperativa del Sur del Cauca (COSURCA). The cooperative unites 11 community groups, providing shared access to processing, quality control, and export through its central dry mill and cupping lab. Beyond coffee, COSURCA invests in the long-term success of its members through financing, technical training, education, and community programs that strengthen household incomes and improve quality of life for farming families.

Most people look west when they think of Guatemalan coffee. This one comes from Santa Rosa in the country's southeast, a quieter region of small farming communities where most producers work just a few acres. It's sourced through San Miguel, an exporter committed to investing in overlooked regions and helping farmers improve cultivation, cherry selection, and overall quality. In the cup, El Canchon is bright yet balanced. Expect notes of green apple, chocolate, and lime zest, supported by a clean structure and a crisp, refreshing finish. It's a thoughtful expression of a region that's only beginning to receive the recognition it deserves.

This decaf blend combines coffees from Ethiopia + Peru, decaffeinated using the Swiss Water Process, a 100% chemical-free method that removes 99.9% of the caffeine while keeping the coffee’s character intact. What’s left in the cup is what matters: a sweet, balanced coffee with notes of milk chocolate, dried fruit, and soft citrus, backed by a smooth body and clean finish. Brightness and nuance come from the Ethiopia, while the Peru adds structure and everyday drinkability.