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CHANGE SETTINGS
Each of our artisan’s creations offers a unique taste profile as distinctive, complex and subtle as
fine wines.

We’ve created the new black taste wheel to help you explore these profiles,
and discover those that give you the most pleasure.
 
La Serrania Decaf
Acidity
Medium / Low
Bitterness
Low
Body
Syrupy
Origin
Pitalito,
Huila, Colombia
Processing
Washed, Dried on Raised
Beds & E.A. Sugar Cane
Decaffeination
Variety
Caturra,
Castillo & Colombia
Producer
50 Growers from the
Pitalito Municipality
Altitude
1,500 - 1,750 MASL
 
Mandalay espresso
Acidity
Low
Bitterness
Medium
Body
Full
Origin
Shane State,
Myanmar
Processing
Natural
Variety
Various
Producer
Mandalay Smallholders
Altitude
1,650 MASL
 
Vunga
Acidity
Low
Bitterness
Medium
Body
Rich
Origin
Nyabihu, Rwanda
Processing
NATURAL
& RED HONEY
Variety
Red Bourbon
Producer
Vunga Smallholders
Altitude
1,650 & 2,000 MASL
 
Nacimiento
Acidity
Light
Bitterness
Well Balanced
Body
Full
Origin
EL CIELTO,
SANTA BARBARA,
HONDURAS
Processing
Washed
Variety
Pacas
Producer
Jobneel
Caceres Dios
Altitude
1,600 – 1,700 MASL
 
Black Honey
Acidity
Low
Bitterness
Medium
Body
Balanced
Origin
GERBOTA, ETHIOPIA
& COMASOGUA, EL SALVADOR
Processing
NATURAL
& RED HONEY
Variety
BOURBON
& PACAS
Producer
VARIOUS SMALL FARMS,
GERBOTA YIRGOCHEFFE
& SINGLE ESTATE,
URRUTIA FAMILY
Altitude
2,200 & 1,100 MASL
 
Cerro De Jesus
Acidity
Low
Bitterness
High
Body
Balanced
Origin
Jalapa,
Nicaragua
Processing
14 to 24 hours dry
fermentation, washed
and graded in channels
then dried under shaded
raised beds.
Variety
Caturra,
Catuaí & Tekisic
Producer
Bing Kirk
at Cerro de Jesus
Altitude
1,300 MASL – 1,500 MASL
 
Amaca Los Anayes
Acidity
Low
Bitterness
Medium
Body
Balanced
Origin
Cauca, Colombia
Processing
Washed
Variety
Castillo
Producer
AMACA
Altitude
1,750 MASL