Origin N° I Sidama
ethiopia
Where coffee began, and where it still tastes most itself.
- Region
- Sidama
- Altitude
- 1,800 – 2,200 m
- Process
- Natural (dry)
- Roast
- Light
- Tasting notes
- Bright citrus, jasmine florals, silky body, honey finish
Our Coffees
Six single origins.
Tasting notes, altitude and processing method for every coffee we carry.
Origin N° II Huila/Cauca
colombia
Familiar without being ordinary.
- Region
- Huila/Cauca
- Altitude
- 1,200 – 1,800 m
- Process
- Washed
- Roast
- Light-Medium
- Tasting notes
- Caramel sweetness, red apple, almond
Origin N° III Huehuetenango/Antigua
guatemala
The cup for a cold morning and a slow sit.
- Region
- Huehuetenango/Antigua
- Altitude
- 1,500 – 2,000 m
- Process
- Washed
- Roast
- Light-Medium
- Tasting notes
- Dark chocolate, subtle spice, balanced body
Origin N° IV Cerrado
brazil
A place to return to when coffee should recede into the conversation.
- Region
- Cerrado
- Altitude
- 900 – 1,400 m
- Process
- Pulped natural (semi-washed)
- Roast
- Medium
- Tasting notes
- Nutty, smooth, low acidity, milk-chocolate finish
Origin N° V Amazonas
peru
A quiet confidence, the way the farmers describe their own work.
- Region
- Amazonas
- Altitude
- 1,500 – 1,550 m
- Process
- Washed
- Roast
- Light-Medium
- Tasting notes
- Sweet cocoa, roasted almond, gentle citrus
Decaf
Origin N° VI Mandhelingo
indonesia - decaf
Coffee after dinner, without apologizing.
- Region
- Mandhelingo
- Altitude
- 1,200 – 1,600 m
- Process
- Semi-washed · Swiss Water Decaf
- Roast
- Medium-Dark
- Tasting notes
- Earthy, full-bodied, dark cocoa, tobacco
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