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Our house blend of washed Central American and natural Ethiopian lots, roasted for espresso and just as good in a drip cone.
A yellow honey-processed lot from a single farm two valleys over, dried on raised beds and roasted light for filter.
A natural-process heirloom lot from the Yirgacheffe highlands, floral and unmistakably fruity from the first sip.
A red honey lot with the deepest sweetness on our shelf, roasted a touch darker for people who take coffee with milk.
A shade-grown Nicaraguan lot from the Jinotega highlands, washed and roasted medium for an everyday cup with real depth.
Experience the Nicaragua Whole Bean's exquisite flavor: a washed high-altitude lot sold as whole beans, never pre-ground.
Three 250g bags, one from each of the origins we are pouring this month, packed in a box that fits a letterbox.
Twenty-five dollars to spend on anything we make, on a card that does not expire and does not need an app.