Our Menu
A collection of our current coffees — no matter your brew method, indulge in flavor profiles like no other.
Costa Rica
Variety: Villalobos
Process: Black Honey, Altitude 1673 MASL
Black honey process is a complex coffee drying method where depulped beans are dried with the mucilage layer fully intact, creating a rich, full-bodied cup with deep sweetness, fruit notes, and a syrupy quality. This process involves significant time, attention, and labor to prevent spoilage and achieve the desired flavor profile.
Light
Dark
West Valley, Costa Rica – Finca San Cristóbal
Dry Wine, Fruity, Sweet Sugar Cane
Ethiopia Dark Roast
The Mokamba is a blend of coffees from three regions. Primarily, it’s coffee from Kambata — a region known for the production of ginger — blended with special preparations from Sidamo and also Wolyata. The cherries, Arabica heirlooms, are farmed at altitudes ranging from 1,500 to 1,800 masl.
After harvesting, which takes place between October and December, the cherries are patio dried. The three green coffees are carefully balanced to create a harmonious natural–process profile, with hints of sweet berry, grape and chocolate, as well as a creamy body.
Light
Dark
Kambata, Sidamo, Wolyata
Bakers chocolate, dark fruit, red wine and creamy body
Ethiopia – Decaf
Varietal: Heirloom, Natural, Swiss Water Process
Altitude/Soil: 2000/Volcanic
Light
Dark
Limu
Blackberry, Blueberry, Chocolate
Kenya
Tasting Notes: Mandarin, Red Wine, Black Currants
Mutheka Estate Farm is located in Nyeri
Grade AA Estate Coffee
Natural Sun Dried, Altitude 2100, Volcanic Soil
Light
Dark
Mutheka Estate Farm in Nyeri
Mandarin, Red Wine, Black Currants
Colombia
La Suiza is a Colombian single-origin coffee also known as Café de Mujer (women’s coffee) Lost Coffee. The coffee is grown and managed by two sisters who inherited their father’s farm and continued his legacy Lost Coffee in the Caldas region of Colombia.
Tasting Notes: Bakers Chocolate, Orange Citrus, and Caramel
Altitude 1,500 masl
Farm: La Suiza
Varietal: Washed
Light
Dark
Caldas Region – La Suiza
Bakers Chocolate, Citrus, and Cloves
Ethiopian Mokamba
The Mokamba is a blend of coffees from three regions. Primarily, it’s coffee from Kambata — a region known for the production of ginger — blended with special preparations from Sidamo and also Wolyata. The cherries, Arabica heirlooms, are farmed at altitudes ranging from 1,500 to 1,800 masl.
Light
Dark
Kambata, Sidamo, Wolyata
Creamy Chocolate and Sweet Red Wine
Ethiopian Yirgacheffe
Grade 1, Yirgacheffe varietal known for its unique natural processing method. This exceptional coffee enchants with a perfumed floral aroma, a rich complexity of fruity flavors, and a creamy body that harmoniously balances its character.
Light
Dark
Yirgacheffe
Cantaloupe, Mango, Sweet Citrus
Purchase
Reviews
Colombia
La Suiza is a Colombian single-origin coffee also known as Café de Mujer (women’s coffee) Lost Coffee. The coffee is grown and managed by two sisters who inherited their father’s farm and continued his legacy Lost Coffee in the Caldas region of Colombia.
Tasting Notes: Bakers Chocolate, Orange Citrus, and Honey
Altitude 1,500 masl
Farm: La Suiza
Varietal: Washed
Light
Dark
Caldas Region – La Suiza
Chocolate, Tangerine, Honey
Purchase
Reviews
Honduran Red Catai
The Mierisch family has been producing coffee for over 110 years, making them one of the oldest coffee farming families in the country. Their coffees are well recognized around the world with back to back 1st place at the Cup or Excellence in Honduras.
Light
Dark
Fincas Mierisch – Cerro Azul
Chocolate, Tangerine, Brown Sugar
From unique varietals to adventurous flavors, we are always looking to add to our collection. Make sure to check back often so you don’t miss out!