Round Hill Roastery Coffee Beans

A washed Peruvian coffee from the Andean highlands around Jaen in Cajamarca, combining Bourbon, Catimor and Typica grown between 1,700 and 1,900 masl. It reflects the region's smallholder farming traditions and high-altitude precision.

A natural Ethiopian coffee from Bombe in Sidama, grown by smallholders at 1,900-2,400 masl. Indigenous heirloom varieties and slow drying create a concentrated, expressive cup with high-altitude fruit sweetness.

Circles comes from Fazenda Trapia in the Mantiqueira de Minas region, where Yellow Bourbon is naturally processed at around 1,200 masl. It is a steady, approachable coffee shaped by mountain-grown sweetness and careful farm work.

A Colombian decaf from Huila, grown by smallholder farmers around 1,700 masl and decaffeinated using the sugarcane EA process. It keeps the structure and sweetness of the region while offering a caffeine-free cup.

A washed Kenyan coffee from Kaganda Factory in Murang'a, grown at 1,800 masl from SL28, SL34, Ruiru 11, and Batian. Smallholder production and careful sorting shape a clean, structured cup.

A washed Pink Bourbon from Maria Damaris Medina and Wilson Villaquira at Santa Elena in Huila, Colombia. Grown at around 1,800 masl, it reflects their focus on quality over volume and the careful renewal of the farm.

A washed Heirloom lot from smallholders around the Alemayehu Tilahun Washing Station in Lalesa, Gedeb. Shade-grown at around 2,150 masl, it carries the slow-maturing clarity associated with the area's semi-forest farming.

A washed Caturra, Bourbon and Catuai lot from Sotero Cano's Los Nisperos farm in Huehuetenango. Grown between 1,570 and 1,650 masl, it comes from a small family-run farm with decades of coffee experience.

Unit Fourteen is a washed Peruvian coffee from the highlands around Jaen in Cajamarca, bringing together Bourbon, Catimor and Typica varieties. High elevation and smallholder production give it a clean, dependable profile for everyday brewing.