Nestled in the Acatenango region of Guatemala, Santa Felisa Estate has been cultivating exceptional coffees for generations. This Typica variety, processed using the rare White Honey method, captures the estate’s signature precision and artistry. The cup opens with bright tropical fruit and red berry notes, grounded by a balanced chocolate body. Elegant and complex, it reflects both the terroir and the patient craftsmanship that define Santa Felisa — a coffee as refined as it is expressive
Notes: White Honey, Tropical Fruit, Red Fruit, Chocolate.
Origin: Guatemala
Process: White Honey
Cultivar: TYPICA
Region/altitude: ACATENANGO, 1500 MASL
Farm: SANTA FELISA ESTATE
Who says decaf can’t be delicious? This carefully crafted blend of washed coffees from Central and South America brings together sweetness and depth in perfect harmony. A silky crema leads into notes of red fruit, caramel, and chocolate—proof that flavor and balance don’t need caffeine to shine
Notes: Red Fruit, Carmel, and Chocolate
Origin: Central & South America
Process: Washed
Cultivar: N/A
Region/altitude: N/A
Farm: N/A
Our Standard Roast for Espresso celebrates balance and depth. Crafted from hand-selected beans from the Pacific Rim and Central & South America, this wet-hulled and washed blend unites two worlds of flavor — the bold richness of dark chocolate and earthy undertones with the brightness of caramel and citrus. The result is a syrupy, full-bodied cup that shines as espresso or cappuccino. A whisper of spice lingers on the finish, reminding you why one sip is never enough.
Notes: Chocolate, Carmel, Spice
Origin: Pacific Rim and Central & South America growing regions
Process: Wet-Hulled & Washed
Cultivar: N/A
Region/Altitude: N/A
Farm: N/A
From the lush highlands of Sidama, Ethiopia, comes a coffee that tells a story in every sip. Local farmers handpick ripe cherries and sun-dry them on raised beds for nearly three weeks — a slow, intentional process that draws out vivid notes of blueberry, gentle florals, and a rich molasses sweetness. The result is a cup that feels both lively and comforting, celebrating the artistry and tradition that make Ethiopian coffee world-renowned.
Notes: Blueberry, warm spices, Molasses
Origin: Ethiopia
Process: Natural
Cultivar: N/A
Region/altitude: Sidama, 1850 – 1950 MASL
Farm: Ardi
Grown by José Arnold Paz Mejía on the verdant hills of Honduras, this washed single origin reflects both craftsmanship and terroir. Its smooth, velvety body introduces flavors of sweet citrus and roasted nuts, unfolding into a bright yet refined acidity that charms the tongue. Each sip captures the essence of its origin — vibrant, balanced, and full of quiet elegance.
Notes: Citrus, Nuts
Origin: Honduras
Process: Washed
Cultivar: CATURRA, CATUAI
Region/altitude: SANTA BARBARA, 1500 MASL
Farm: FINCA SAN JOSE
Crafted as a tribute to harmony and contrast, this espresso blend unites Ethiopia’s famed Yirgacheffe — known for its floral clarity and bright citrus — with Sumatra’s Royal Badger, celebrated for its earthy complexity and spice. Through the wet-hulled (Giling Basah) and washed processes, these two coffees find perfect balance: the Yirgacheffe’s lively acidity transforms into silky cherry tones, grounded by Sumatra’s baking spice and syrupy molasses sweetness. The result is a bold yet refined espresso that lingers long after the last sip.
Notes: Red Cherry, Molasses, Chocolate, Baking Spices
Origin: Ethiopia & Sumatra
Process: Wet-Hulled (Giling Basah) & Washed
Cultivar: N/A
Region/altitude: N/A
Farm: N/A
From the misty highlands of Sumatra, the Royal Badger showcases the island’s signature Giling Basah process — a method that imparts unmistakable depth and warmth. Each cup opens with the aroma of maple syrup and cedar, unfolding into notes of spice and floral sweetness. The body is dense and velvety, yet the finish remains clean, long, and softly acidic. It’s a coffee that captures the earthy soul of Sumatra — bold, complex, and beautifully balanced.
Notes: spicy sweetness, maple syrup, and cedar
Origin: Sumatra
Process: WET-HULLED (GILING BASAH
Cultivar: N/A
Region/altitude: LINTONG, SUMATRA, 1200 – 1500 MASL
Farm: N/A
Like its name, Exodus Java is a story of movement and meaning — a journey from darkness into light, from labor into rest. This blend brings together beans that symbolize resilience and renewal, roasted to unveil notes of dark chocolate, spice, and a grounding sweetness. Whether sipped in solitude or shared in fellowship, Exodus Java invites you to pause, reflect, and find purpose in every pour.
Notes: Creamy Floral
Origin: Africa & Indonesia
Process: Mixed
Cultivar: N/A
Region/altitude: N/A
Farm: N/A
Grown on the family-run Finca Tasta in the mountains of Peru, this Honey-processed Caturra captures the heart of careful, small-lot farming. By leaving part of the coffee cherry’s natural mucilage—the “honey”—on during drying, the farmers create a cup that’s rich with golden sweetness, soft stone fruit, and gentle cocoa notes. Smooth and elegant, it’s a joy on its own and even more fun to taste beside its natural-processed counterpart, revealing how processing alone can shape such distinct character.
Notes: Honey, Fruit Cocoa
Origin: Peru
Process: Honey
Cultivar: Caturra
Region/altitude: LLAYLLA-SATIPO PROVINCE, 1400 – 1650 MASL
Farm: Finca Tasta