Moonroast Coffee Beans

A washed Colombian coffee from San Sebastian in Cauca with plum, caramel, and nutmeg notes.

A bright blend of Peru San Ignacio and Colombia San Sebastian with chocolate orange, dates, and black cherry notes.

A washed Ethiopian coffee from Beshasha in Jimma with apricot, almond, and treacle sweetness.

A classic Brazilian blend from Cerrado with Belgian brown sugar, cocoa, and hazelnut notes, built for a smooth espresso cup.

Grown on the western slopes of Colombia’s Andean Cordillera, this lot comes from Jairo López Agudelo’s family farm in Sardineros, Quindío a department that, despite being Colombia’s smallest, helped establish the country’s reputation for standout coffees. Sitting around 1,450 masl, the farm focuses on quality-first production from a single estate, with Castillo as the primary varietal and harvests typically running March–May and September–November. Origin Colombia Subregion Sardineros, Buena Vista, Quindio Harvest Season 2024/25 Producer Type Single Estate Farm Name Finca El Roble Processing Natural / Dry Process Processing Description 3 day anaeorbic fermentation natural Growing Altitude 1450m

A half-caffeine blend of Colombia San Sebastian and Decaf Colombia Popayan, bringing milk chocolate, caramel, and pecan notes with a gentler caffeine kick.

A seasonal blend of Peru San Ignacio and Ethiopia Beshasha, combining dried apricot, honey, and forest fruit notes.

A fuller-bodied blend of Brazil Bossa Nova and Ethiopia Chelbesa with malted milk chocolate, toasted nuts, and sultana notes.

A Brazil and Colombia blend with chocolate mousse, stone fruit, and pecan notes, roasted for a smooth everyday cup.

A natural coffee from Agri Evolve in Uganda's Rwenzori Mountains, grown at 1,700 masl from SL-14 and SL-28. Cantaloupe melon, chamomile, and agave syrup notes make it bright, sweet, and gently floral.