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

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.

Santa Maria de Dota is home to one of Costa Rica’s finest cooperatives, Coopedota. CoopeDota strives to maintain a diversified business model selling roasted coffee for national consumption, operating a coffee shop and hardware store, and providing guided tours of coffee farms. CoopeDota is also recognized as the world's first carbon neutral coffee producer. Their mill is specifically designed for sorting high quality micro-lots, which helps to improve quality, increase earnings from coffee sales, and strengthen producer livelihoods.

This natural lot comes from smallholder farmers in Hambela, a district in Ethiopia’s Guji region known for producing coffees with serious clarity and depth. Grown at high elevations on volcanic soil, these coffees tend to show vibrant fruit without tipping into chaos—and this one hits that balance nicely. Cherries are dried whole in the sun, allowing the sugars from the fruit to slowly work their way into the bean. The result is a cup that’s sweet, layered, and surprisingly approachable. On the table, we tasted bright clementine, blueberry pancakes, and raw sugar, with a soft sweetness that carries through the finish.

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.