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Gedeo & Sidama · Washed
Jasmine, bergamot, and bright stone fruit with tea-like clarity.
Southern Highlands · Washed
Caramel, red apple, and gentle citrus with balanced sweetness.
Nyeri & Kirinyaga · Double Washed
Blackcurrant, tomato, and juicy acidity with syrupy body.
Antigua & Huehuetenango · Washed
Dark chocolate, hazelnut, and honey sweetness with full body.
Chiriquí Highlands · Washed
Jasmine, mango, and tea-like elegance with luminous acidity.
Sumatra & Java · Wet-Hulled
Cedar, dark cocoa, and earthy depth with low acidity.
Sul de Minas & Mogiana · —
Rolling, low-altitude fazendas producing mostly natural and pulped-natural lots at scale.
Huila & Cauca · —
Tarrazú & West Valley · —
Volcanic soil micro-mills experimenting with honey and black-honey processing.
Santa Ana & Chalatenango · —
Shade-grown Bourbon and Pacas farms on the slopes of the Santa Ana and Apaneca volcanic range.
Boquete & Volcán · —
Nyamasheke & Huye · —
High-altitude lakeside hills known for meticulously washed, fully-washed Bourbon lots.
Clarity and nuance. Full control over every variable.
Pressure, precision, and the foundation of café culture.
Full-bodied immersion with rich oils and depth.
Versatile, fast, and endlessly experiment-friendly.
Slow extraction for smooth, low-acid refreshment.
Theatrical vacuum brewing with exceptional clarity.
