Curated origins and beans matched to your palates. Your next great cup is here.
Yirgacheffe
The birthplace of coffee. Yirgacheffe is where you'll find the most expressive, aromatic light roasts on earth. Best brewed on your Chemex with a medium-coarse grind at 200°F.
Complex layers that unfold like a fine wine — citrus brightness gives way to subtle earthy depth.
The quintessential bright, floral cup. Jasmine and blueberry notes that sing in a pour over.
Huila
Huila produces some of Colombia's finest specialty lots. Expect clean sweetness, balanced acidity, and incredible versatility across brew methods.
Rich chocolate backbone with structured acidity — the Pinot Noir of coffees. Elegant and balanced.
Naturally sweet with stone fruit notes. Beautiful clarity in a pour over, silky in a latte.
Boquete (Gesha)
Gesha (or Geisha) variety from Panama is considered one of the world's most exquisite coffees. Worth the splurge for a special coffee date. Brew it gently on Chemex — let it speak.
The grand cru of coffee. Jasmine, bergamot, and tropical complexity — like a Montrachet in your cup.
Delicate jasmine florals with passionfruit sweetness. Ethereally beautiful and impossible to forget.
Marcala
Honduras is an underrated origin producing exceptional specialty coffee. Marcala region delivers consistent quality with a warm, chocolatey character perfect for daily drinking.
Dark chocolate and honey with an earthy foundation — structured, warm, and contemplative. The Burgundy connection is real here.
Honey sweetness and subtle fruit notes. Approachable yet interesting, great as both black and latte.
Nyeri / Kirinyaga
Kenyan coffees from the central highlands are legendary for their intensity and berry-forward profiles. The SL-28 and SL-34 cultivars produce some of the most complex cups available.
Blackcurrant and wine-like acidity — the closest coffee gets to a Gevrey-Chambertin. Bold, structured, unforgettable.
Vibrant berry explosion — raspberry, blackcurrant, and a sparkling citrus finish. Bright and alive.
Antigua / Huehuetenango
Volcanic soil and high altitude create coffees with remarkable depth. Antigua is the classic, while Huehuetenango offers more fruit-forward options at extreme elevations.
Dark chocolate, baking spice, and subtle smokiness — rich and complex with volcanic terroir character.
Plum and dark cherry sweetness with a spiced finish. Beautiful depth that works wonderfully in a latte.