What we're roasting

From Valles de Cajamarca, a producer association of about 45 farms around San Ignacio, Peru. This washed coffee is grown at 1,600 MASL from Catimor, Caturra, Bourbon, Typica, Catuai, and Gesha varieties, with notes of pomegranate, fig, and honey.

Coffee from Cauca, Colombia!

A naturally processed Colombia-variety coffee from Paola and Carlos Trujillo's family-run Finca Patio Bonito in Caldono, Cauca, grown at 1,700 MASL. Expect blackberry, cherry, and milk chocolate notes.

Comforting and easy-drinking, Cristal brings together coffees from smallholder farms across Mexico's growing regions, including Veracruz, Oaxaca, and Chiapas. The cup balances brown sugar and cocoa sweetness with a hint of amaretto and mellow cooked citrus. Grower: Various smallholder farms Process: Washed Varieties: Bourbon, Typica, Mundo Novo Elevation: 1000-1800 MASL Harvest: November-March

Growers - Various Smallholders Process - Washed & Sugarcane Decaffeination Varietal - Caturra, Castillo

This might be our favorite coffee of the year. Sourced through our partners at Cereza Coffee, this limited-edition lot comes from the Rogicha drying station in Ethiopia’s Guji Zone—an area known for sky-high elevation, meticulous hand-picking, and slow natural processing that brings incredible depth to the cup. The result is a coffee that’s beautifully balanced with layers of flavor that continue to unfold as it cools. Expect pear, vanilla, and lemon peel, wrapped in the clarity and sweetness Guji is known for. This one has been shining on Chemex at home—where the thicker filter brings extra definition and lets every note come through cleanly. We only have a small amount of this lot, sourced through a new direct-trade partnership that allows us to work closely with producers long before harvest. When it’s gone, it’s gone until next season. Tasting Notes: Pear, Vanilla, Lemon Peel Process: Natural Varietal: Heirloom Elevation: 2200 MASL Origin: Rogicha Kebele, Guji Zone, Ethiopia A cup that tastes like discovery—crafted with care and meant to be shared.

From Huehuetenango, Guatemala, this washed coffee comes from CODECH, an organization in Concepcion Huista made up of 10 member groups and 476 producers. Grown at 1,400-2,200 MASL, it combines Bourbon, Catimor, Caturra, Maragogype, and Pache varieties with notes of oak, baked apple, and almond.

From La Bastilla Coffee Estates in Jinotega, Nicaragua, this naturally processed Geisha grows at 1,200 MASL. Expect a bright, herbal cup with notes of pomegranate, basil, and black tea.

Coffee from Kayanza, Burundi!

Colombian coffee co-fermented with wine yeast and peaches.

Arasu Family Farm Tamil Nadu, India Rice Krispie • Marshmallow • Almond For the first time in our history, we’re sharing a coffee from India. But what makes this one special isn’t just the origin. It’s the relationship. This coffee comes from Arasu Family Farm, a fourth-generation, women-owned estate in Tamil Nadu led by Latha Arasu. Coffee here isn’t grown as a monoculture or a single cash crop. It’s part of a living ecosystem — shaded by native trees, growing alongside pepper, cardamom, and fruit. The result is a cup that feels intentional and steady. Expect sweetness up front — Rice Krispie and marshmallow — with a clean almond finish. It’s structured, comforting, and quietly precise. Much of the quality on this farm comes from decisions made tree by tree, day by day. Selective hand-picking. Careful processing. Generations of experience. Workers who have known this land — and this family — for decades. This lot was chosen blind by our cupping team, like every coffee we release. What deepened our connection was the proximity. Nimal Arasu cupped coffee with us in Minneapolis before carrying that perspective back home. Every bag represents years of effort, patience, and responsibility — passed from one generation to the next. Want to go deeper? Learn more about this coffee and the people behind it →