Collection: Coffee Archive

An exacting honey process leads to an intense sweetness and delicate floral aromatics in this Typica by Francisco Mena

The first time we have purchased coffee from Cafeólogo’s farm in Chiapas, with this wildly complex natural Marsellesa

The return of Cafeólogo’s project in Chiapas, Mexico, with a crisp washed lot from the San Pedro community mill

A sweet and ripe honey Parainema, produced by Erin Moreno in the Santa Barbara region of Honduras.

Our fourth year working with the Sagastume family in Santa Barbara, Honduras, with a crisp and clean washed Parainema

Crisp redcurrant, black tea and caramel in this washed lot by The Long Miles Coffee Project in Kayanza, Burundi

A ripe and tropical fruit driven cup, produced by Moplaco on their Kawo Kamin farm, and processed at their Sheka mill. 

A deeply fruity natural Pacamara by three-time Cup of Excellence winner Raul Rivera, with a complex chocolate finish. 

A soft and fresh washed process Pacamara lot from three time Cup of Excellence winner Raul Rivera in El Salvador.  

A soft and clean example of Burundian coffee, with delicate black tea and dried apricot notes