Our go-to standard for espresso (and our cold brew) is comprised of 70% natural Ethiopia and 30% pulped natural Brazil.

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 connected through Cooperativa del Sur del Cauca (COSURCA) in Cauca, Colombia. The cooperative brings together 11 community groups across the region, providing shared access to processing, quality control, and export through its central dry mill and cupping lab. Beyond coffee, COSURCA supports producers with financing, training, and community programs focused on long-term stability—investing in education, income diversification, and everyday quality of life for farming families.

Most people look west when they think of Guatemala coffee. This one comes from the southeast, in Santa Rosa—a quieter region made up of small farming communities working plots that average just a few acres. It’s sourced through San Miguel, an exporter actively investing in overlooked regions and helping producers improve farm management and cherry selection. In the cup, El Canchon is bright but grounded. We tasted green apple, chocolate, and lime zest, with a clean structure and an easy, refreshing finish. A thoughtful expression of a region that’s just starting to get the attention it deserves.

This water-processed decaf is from Colombia and tastes great in any brew method. The water process ensures that up to 99.9% of caffeine is removed through a safe method without the use of alcohol or harmful chemicals.