Roast Level: Medium

Tasting Notes:Dark chocolate, almonds, panela rich body, and citrus bittersweetness

Enjoy as: Espresso/Drinks + French Press + Chemex + Moka/Turkish +Drip + Cold Brew. 

Roast Level: Medium 

Tasting Notes: Dark chocolate, almonds, panela rich body, and citrus bittersweetness

Enjoy as: Espresso/Drinks + French Press + Chemex + Moka/Turkish + Drip + Cold Brew.

Roast Level: Dark

Tasting Notes: Dark chocolate, strong sweet bitterness, Well balanced, Medium bodied and bright. 

Enjoy as : Espresso/Drinks + Chemex + Moka/Turkish + Drip

Roast Level: Light-Medium

Tasting Notes: Sweet and Floral notes, Milk Chocolate and watermelon. 

 Enjoy as : French Press + Chemex + Drip + Cold Brew

Pink bourbon El Rubi Farm coffee is a varietal of Arabica coffee beans, generally more difficult to produce since it is susceptible to disease and pests; but to our delight we found this young coffee farmer in Huila-Colombia who is producing this extraordinary product for you to explore a new level of coffee.

Roast Level: Medium

Tasting Notes: Smooth, caramelized sugar and all-spice with a hint of golden raisins, rich cocoa complexity with notes of spice, vanilla, and oak come into play.

Enjoy as : French Press + Chemex + Drip + Espresso (only, no milk)

This is a specialty coffee from Colombia; aged in rum barrels at 2100 meters above sea level . 

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Roast Level: Medium

Tasting Notes: Dried ripe stone Aromas, Maple syrup, Caramel notes, Rich body, and bitter sweetness. 

Enjoy as: Espresso/Drinks + French Press + Drip + Cold Brew

In honey processing the skin is removed but the mucilage is left on the seed to dry. It is the sticky texture and the golden amber color of the mucilage reminiscent of honey that led coffee producers to name this method the honey process.

SORRY THIS ITEM OUT OF STOCK 

Roast Level: Medium

Tasting Notes: Tropical mango, peaches, and cranberry like Wine fruit Jam Acidity. 

Enjoy as: French Press + Chemex + Drip + Cold Brew

The natural process, also known as the dry process, is a back-to-basics approach that stems from Ethiopia. The fruit is left on the bean, and there’s little disruption to the coffee while it dries. It requires dedication, constant monitoring, and appropriate climatic conditions to ensure the drying of the fruit and seed in time.