Guatalón / Kveik

The return of an experimental series exploring the influence of beer yeast on coffee fermentation. A two-stage fermentation and souring process creates a complex cup profile with striking fruit intensity.

A full-bodied blend bringing together coffees from El Salvador and Brazil. Rich, boozy fruit notes are balanced by layers of winter spice, creating a rounded, warming cup with mulled wine character.

A blend featuring washed Castillo and Red Catuai varieties from Nicaragua and Colombia, with chocolate, caramel, vanilla, and peach notes.

A regional blend from farmers and producer associations across Tolima, one of Colombia's most renowned coffee-growing regions. Years of refinement in natural processing unlock vivid tropical fruit character and boozy complexity.