Our coffee varieties
Costa Rica
Naranjo
Body
Acidity
Sweetness
Processing: Washed
Variety: Caturra
Producer: Eduardo Gurdian
Origin: Naranjo, Costa Rica
Profile and flavor: Known for its medium acidity and subtle sweetness. Offers a tantalizing taste of nuts and summer fruits, perfectly complemented by a touch of dark chocolate.
Costa Rica
Tarrazu
Body
Acidity
Sweetness
Processing: Honey
Variety: Catuai
Producer: Eduardo Gurdian
Origin: Tarrazu, Costa Rica
Profile and flavor: Costa Rica’s most known coffee region. A perfect harmony of ripe berries and tropical fruits, with a delicate touch of milk chocolate that provides a smooth finish.
Ecuador
Pichincha
Body
Acidity
Sweetness
Processing: Natural
Variety: Bourbon
Producer: Galo Morales
Origin: Pichincha, Ecuador
Profile and flavor: Known for its complex acidity, and fruity notes, with a sweet dark chocolate finish. Pichincha is a volcanic soil region that gives this coffee a unique flavor.
Bolivia
Nor Yungas
Body
Acidity
Sweetness
Processing: Red Honey
Variety: Red Catuai
Producer: Carmelo Yurjas
Origin: Nor Yungas, Bolivia
Profile and flavor: Bold flavor notes of honey and Earl Grey tea, lead to a unique fruity aftertaste. The altitude from the Andes gives the beans its complex and rich acidity.
The journey to that perfect cup starts with the core of the coffee plant - the coffee seed. We source specialty green coffee beans directly from select farms across the globe, ensuring a positive impact on both quality and origin communities. *
