Single origin coffees rotate seasonally, so get them while they’re here!
Staple blends are available year round.
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Purple Collection
Profile : Berries, Grapes, Syrupy
Tasting Notes: mango, papaya, blueberry
Farm: Aquiares Estate
Origin: Turrialba, Cartago Province
Process: Anaerobic Natural
Variety: Centroamericano
Altitude: 1200-1400m
As one of the oldest coffee farms in Costa Rica, Aquiares Estate has history. It’s modern incarnation began in the 1970s when the Robelo family purchased and transformed the farm into what it is today. Innovation and sustainability underscore Aquiares’ entire ethos, from developing new climate change resistant varieties, to experimenting with new processing methods, to achieving Carbon Neutral status. This lot is 100% Centroamericano - a hybrid of the Ethiopian landrace variety Sudan Rume and the pest resistant Sarchimor. Each year we buy 4 processing methods of the Centro to showcase the impact of different fermentation styles. This anaerobic natural is syrupy, funky, and chock-full of tropical aromas. We’re talking dark berries, papaya, mango, and a hint of cacao nib in the finish. One for the lovers of funk and fruit!
(300g - Whole Beans)
Tasting Notes: berry syrup, caramel brittle, poached pear
Origin: Finca La Quebrada, Buesaco, Nariño
Producer: Dayana and Edgar Rivadeneira
Process: Washed
Variety: Variedad Colombia and Caturra
Altitude: 2100m
(300g - Whole beans)
We’ve been buying coffee from Dayana Rivadeneira every year since 2021, and this year we were offered an additional father-daughter blend of her and her dad’s coffees. Dayana grew up helping out on her family’s coffee farm just outside of Buesaco, although in those days they were primarily growing coffee for the commodity market. In her teens, she enrolled in a barista course to deepen her knowledge of coffee. There, she met Frank Torres - a local producer and coffee processing specialist. He mentored her through her first harvest of specialty coffee, which she harvested and processed at just 19 years old. Her farm, Finca La Quebrada, is part of the same plot her family cultivated when she was growing up. Five years later, she’s mentoring her parents as they transition to specialty coffee in the hopes of increasing their farm revenues. This lot is a blend of her coffee and her father Edgar’s. Compared to her solo coffee, this one is more mellow and syrupy - reminding us of berries, crunchy caramel, and rich poached pears.
Tasting Notes: Melon, Blackberry, Nougat
Origin: Tapachula, Chiapas
Exported by L15N
Process: Natural
Variety: Catuai
(300g - Whole beans)
Red
Collection
Profile : Stonefruits, Red Fruits, Juicy
Tasting Notes: pear, vanilla, graham cracker
Origin: El Escobal, Mataquescuintla
Producer: Reyes Torres
Process: Washed
Variety: Pache San Ramon
Altitude: 1600m
Reyes Torres is part of Café Colis Resistencia, a group of coffee producers who have organized in peaceful opposition to the expansion of the El Escobal silver mine. Despite ongoing intimidation and violence, the group have remained steadfast in their assertion of the rights of the indigenous Xinka people to receive due process and consultation. In addition to their activism and land defence, they manage coffee farms as their primary source of income. Led by local farmer Alex Reynoso, the group has made strides in improving their quality and building networks with buyers in North America. Drew Johnson from Bows Coffee in Victoria created a makeshift “buying group” of BC roasters to pool our volume and buy coffee from the Mataquescuintla group. We were part of the first container in 2019, and have bought coffee from Reyes and Abel ever since. Reyes’ coffee is consistently sweet and clean, on the slightly fruiter side compared to Abel’s.
(300g - Whole beans)
Tasting Notes: sponge cake, vanilla cream, dried apricot
Origin: Smallholders in Caranavi
Process: Honey
Variety: Peaberry Caturra
Altitude: 1600-1750m
(300g - Whole beans)
Tasting Notes: raspberry lemonade, passionfruit, light florals
Origin: Finca La Quebrada, Buesaco, Nariño
Producer: Dayana Rivadeneira
Process: Washed
Variety: Caturra
Altitude: 2100m
(300g - Whole beans)
Yellow
Collection
Profile :
Florals, Citrus, Delicate
Tasting Notes: strawberry, earl grey tea, blood orange
Origin: Bruselas, Huila
Producers: Viviana Realpe, Jose Uribe Lasso and Luis Octavio
Process: Anaerobic Washed
Variety: Pink Bourbon
Altitude: 1700-1800m
(300g - Whole beans)
Tasting Notes: meringue, dried date, jasmine
Origin: Finca La Pradera, Dipilto
Producer: David Ariel Lovo
Process: Washed
Variety: Gesha
Altitude: 1200-1500m
(300g - Whole beans)
Brown
Collection
Profile :
Chocolate, Nutty, Rich
Tasting Notes: sponge toffee, baker’s chocolate, hazelnut
Origin: Nuevo Oriente, Guatemala
Exported by Onyx Coffee
Process: Washed
Variety: Bourbon, Caturra, Catuaí
(300g - Whole beans)
Tasting Notes: butterscotch, milk chocolate raisin
Origin: El Escobal, Mataquescuintla
Producer: Abel Ortiz
Process: Washed
Variety: Pache San Ramon
Altitude: 1600m
(300g - Whole beans)
Tasting Notes: cocoa, marzipan, orange zest
Origin: Jaén, Cajamarca
Grown by Jaén smallholder producers, and exported by Origin Coffee Lab
Process: Washed
Variety: Catuaí, Bourbon, and Typica
(300g - Whole beans)
CHERRY
BOMB
Collection
Experience unique
and outstanding varieties
The Cherry Bomb Series is an ode to crisp and clean single-variety lots. Our hope is that each volume in the series will showcase an articulate, complex, and delicious expression of our favourite coffee varieties. These cherries are the bomb, and we think you’ll agree ;)
Tasting Notes: Passionfruit, pomelo, bergamot, melon
Origin: San Agustin, Huila
Producer: Farid Muñoz
Process: Washed
Variety: Pink Bourbon
Altitude: 1650m
(300g - Whole beans)
Description: Farid Muñoz is a young farmer in the Monkaaba producers group in San Agustín, Huila. We’ve bought a couple coffees from Monkaaba over the years, and their forward-thinking ethos shines through in every cup. It’s clear these are driven farmers who are motivated to perfecting their farming and processing practices to produce world class micro lots.
Having been raised by coffee farmers, Farid has worked this plot of land his whole life. When he was graduating high school in 2019, his parents decided to gift him half a hectare of land to reward him for the years of work he’d contributed to the family farm. The only thing is, they did it as a surprise. They’d told him they were renovating a section of the farm, and only after they’d planted 2500 Pink Bourbon trees did they reveal that this new plot would be his. Despite some mixed emotions, Farid dove head first into farm management, dedicating himself deeper to the craft. We’re beyond impressed with the results, this lot is clean, sweet, and so complex. Happy sipping!
The Cherry Bomb Series is an ode to crisp and clean single-variety lots. Our hope is that each volume in the series will showcase an articulate, complex, and delicious expression of our favourite coffee varieties. These cherries are the bomb, and we think you’ll agree ;)
Tasting Notes: Laffy Taffy, pineapple, lychee
Origin: Turrialba, Cartago Province
Farm: Aquires Estate
Process: Eucalyptus Co-Ferment
Variety: Centroamericano
Altitude: 1200-1400m
(300g - Whole beans)
Description: Each year we get 4 processing methods of Centroamericano from Aquiares Estate; washed, honey, natural, and an experimental process. The team at Aquiares are constantly thinking up new fermentation methods, and this co-ferment definitely breaks the mold. They began growing various herbs on the farm to create an alternative revenue stream from wellness products like creams, essential oils. A couple years ago, they tested out using these herbs in the fermentation of their coffee. For this one they took the eucalyptus cuttings and steeped it in water, making a sort of kombucha starter. They then used this herbal microbial tincture to inoculate the tanks they used to ferment their coffee seeds. The result is surprising, because it doesn’t taste anything like eucalyptus. The cup is sweet, lush, and tropical, reminding us of candy (Laffy Taffy comes to mind) and juicy frutis like pineapple and lychee.
The Cherry Bomb Series is an ode to crisp and clean single-variety lots. Our hope is that each volume in the series will showcase an articulate, complex, and delicious expression of our favourite coffee varieties. These cherries are the bomb, and we think you’ll agree ;)
Tasting Notes: Apricot, Jelly Donut, Rose Water, Citrus Zest
Origin: Bruselas, Huila
Producer: Ildefonso Cordoba
Process: Washed Anaerobic
Variety: Bourbon Ají
Altitude: 1800m
(300g - Whole beans)
Description:
Our third year in a row buying this spectacular coffee, Ildefonso Córdoba is part of Los Guácharos, a group of quality-oriented producers based in Bruselas, Huila. Ildefonso is the group’s seed guru, growing and distributing seedlings of unique varieties from his germinator. This lot is composed entirely of Bourbon Aji, a new variety that identified in Bruselas. Much like Pink Bourbon, it’s a bit of a misnomer, as genetic testing revealed that this is an Ethiopian landrace, and not a Bourbon. Producers noticed the cherries present a slight spiciness, and pickers even report that their fingertips tingle when they pick the fruit! Hence the name - aji (chili). You won’t find any pepper in the cup however, this coffee presents more similarly to Gesha. Layered fruit and floral aromas, a lasting sweetness, and mind-boggling complexity. Ildefonso processes with both a 60-hr whole cherry fermentation, and then a roughly 70-hour fermentation of the pulped seeds in sealed barrels. Overall, this is one of the most unique Colombian coffees we’ve tried in recent memory.
Blends
Collection
Espresso & Filter Blends
Profile : Sweet, Balanced, Timeless
Tasting Notes: Chocolate, Dried Fruits, Almonds
Region: Ethiopia, Mexico, Guatemala
As our flagship blend, the Bluebird has everything we would want in a daily driver. Velvety chocolate body with a nutty, caramelly finish all tied beautifully together by a dried fruit sweetness. This blend is ideal for those looking for balance in their coffee – rich undertones complemented by sweet, berry notes. Not too dark, and not too light, this is the Goldilocks of blends.
(300g - Whole Beans)
Tasting Notes: Caramilk Bar, Nougat, Almond
Region: South and Central America
As a sweet and balanced daily driver, this blend full of chocolatey goodness. The Fresh Tracks is one of our mainstays because it has something for everyone, offering up almond and milk chocolate undertones, with rich caramelly sweetness
(300g - Whole Beans)
Tasting Notes: Bittersweet Chocolate + Dark Caramel
Region: Mexico and Guatemala
For those who aren't into the crazy fruity coffees and just want rich chocolatey goodness. The darkest coffee on our menu (though not your typical oily dark roast) expect full-bodied, low-acidity cups that will pair great with dairy/milk alternatives. Brew it however you like, and drink it with whoever you like - the Northern Comfort is our versatile crowd-pleaser.
(300g - Whole Beans)
Decaf
Collection
Decaf and Half Caf Blend
Profile : Versatile, Easy-Drinking
Tasting Notes: milk chocolate, orange zest, sticky toffee
Origin: Buesaco, Nariño
Producer: Smallholder farmers
Process: Washed and EA Decaf
Variety: Castillo, Colombia, Caturra
Altitude: 1900m
(300g - Whole beans)
Tasting Notes: melon, dried cherry, caramel
Origins: Colombia and Mexico
Process: Washed and EA Decaf
Altitude: 1900m
(300g - Whole beans)