Origin Coffee Roasters Coffee Beans

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

A Colombian sugarcane-process decaf from a women producers group in Caldas. Apple, chocolate, and caramel notes keep the cup balanced, sweet, and approachable.

A natural Brazilian coffee from four women-led farms in Sul de Minas, grown at 1,000-1,280 masl. Apricot, hazelnut, and milk chocolate notes make it sweet, bold, and comforting.

A naturally processed Gesha with notes of tart raspberry and elderflower, with soft, chocolate-coated raisin sweetness. From regenerative agriculture pioneers, the Ocampo family in Colombia. Released alongside its washed counterpart, Calliandra.

A standout washed Gesha, defined by an exceptionally clean, floral cup. Produced by the Ocampo family in Colombia, this release offers a bright, refreshing counterpoint to its naturally processed counterpart, Black Cedar.

A naturally processed Yellow Catuai from Carmen Lucia Chaves de Brito in Tres Pontas, Sul de Minas. Raisin, hazelnut and milk chocolate notes create a rounded Brazilian espresso transported by sail.

A washed Caturra from Clever Delgado Torres in Huabal, Jaen, Cajamarca. Nectarine, red grape, and lime notes create a rounded Peruvian cup with juicy fruit and a clean finish.

A washed Red Bourbon from Prosper Merimee in Burundi's Muyinga District. Blackcurrant, rhubarb, and dark chocolate notes bring bright acidity, dark fruit, and an elegant finish.

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 Red Catuai from the Mierisch family in Jinotega, Nicaragua. Green apple, prune and roasted hazelnut notes make Los Altos smooth, sweet and approachable.

Kenyan coffee season returns with a bright, aromatic lot cultivated the heart of the country. Washed processing showcases the lively acidity and juicy citrus notes that coffee from this region is renowned for.

A seasonal espresso from Burundi's Muyinga District, built around washed Red Bourbon from Prosper Merimee. Orange, raspberry, and ginger notes make it bright, expressive, and lively in the cup.

A washed Gesha from Claudia Colmenares in Tena, Cundinamarca, grown at 1,875 masl. Pomegranate, blueberry, and blood orange notes give this Colombian lot a vivid fruit-forward profile.

A traditional espresso blend combining coffees from Brazil, Nicaragua, and Papua New Guinea. Dark chocolate, fudge, and brown sugar notes bring low acidity, rich mouthfeel, and a bold cup.

A washed Tanzanian coffee from the Umalila cooperative in the Southern Highlands. Raspberry, blood orange, and honey notes make it bright, silky, and well suited to filter brewing.