Honey Process Coffee Beans

A Mexican black honey Gesha roasted for filter, with orange zest brightness, butterscotch sweetness, and honeysuckle florals.

An anoxic honey processed Indonesian filter roast with cola sweetness, wine gum fruit, and soft spice.

A Brazilian honey processed omni roast built for espresso or filter, with a smooth profile of milk chocolate, nougat, and hazelnut.

A honey processed Rwandan filter roast with pear sweetness, blackberry fruit, and clove spice.

A honey processed Costa Rican coffee currently featuring La Cumbre in Tarrazu. Red apple, chocolate, and caramel notes give this cooperative-focused blend a sweet, full-bodied profile.

A black honey Red Catuai from Gregorio Espinoza at Finca Voller in Pasco, Peru. Red apple, citrus, and dark chocolate notes give it a sweet, structured cup.

An anaerobic honey Excelsa from local communities in Nzara and Yambio County, South Sudan, naturally lower in caffeine with chamomile, chestnut, and honey notes.

An Ijabo Youth Project lot from Rwanda with syrupy sweetness, candied peel, pear drops, and medjool date character.

A honey processed Red Bourbon from Girukwishaka Etienne in Burundi's Kayanza region, grown at 1,800-2,000 masl. Glace cherry, blackcurrant, and brown sugar notes give it rich sweetness and bright fruit.

A washed coffee grown in Peru by Simon Brown and Merlith Cruz from Ethiopian varieties. Apricot, red fruit, jasmine and rose aromas sit over a rich honey-like sweetness.

Penny Rock is Red Bank's dependable seasonal espresso, selected to stay comforting and crowd-pleasing as crops change. Milk chocolate, honeycomb, and almond notes work well both straight and with milk.

A summer blend of Sitio Da Torre from Brazil and Altamira de Chirripo from Costa Rica, built for refreshing iced brews with chocolate-covered ice cream sweetness.

A black honey hoppy fermentation Sudan Rume from Edwin Norena at Campo Hermoso in Colombia, with fresh botanicals, raspberries, and vanilla.

An extremely light honey processed Geisha from Mi Reyna in Peru, grown at 1650 MASL with a focused dried pineapple profile.

A honey processed Costa Rican coffee with honey, peach, and almond notes, roasted for a bright, complex cup.

Aquiares Estate sits on the slopes of the Turrialba volcano, Costa Rica’s hidden coffee gem. Home to both coffee and community, the farm has become a model for sustainable production, environmental research, and long-term thinking. This lot is a Mariana F1 hybrid, grown at Aquiares Estate and processed using the Red Honey method. After the cherry skin is removed, the mucilage is left intact as the coffee dries on raised beds for 18 to 24 days. The result is a coffee shaped by careful farming, patient processing, and one of Costa Rica’s most progressive estates.