Collection: Coffee Archive

A rich natural Paraíso from Flavio Guimarães, on his regenerative agriculture project in the Cerrado Mineiro region.

Chocolate bar from a lot produced in the Chanthaburi region of Thailand; 144 hours of fermentation lead to bright notes of lime and dried berries. 

Our tenth year working with Mauricio Vindas, with a delicately floral washed Typica.

A dense and juicy washed Caturra, grown above 2000 masl on the highest slopes of the Carmen Estate in Volcán, Panama. 

Our tenth year working with Mauricio Vindas; this lot has crisp notes of red berries. 

Our tenth year purchasing the lot which started our relationship with Mauricio, the clean and elegant natural Catuai.

Crisp red berries are balanced by a juicy sweetness in this fresh and tea-like lot from northeastern Kirinyaga. 

Contents 
Oma Natural, Steeped bag - 6 units of approx. 15g (6 x 0.53oz)

About the coffee 
A delicately floral Gesha 1931 grown on the Oma plot of Gesha Village; the careful natural process enhances sweet notes of stone fruit

Contents 
La Colina, Steeped bag - 6 units of approx. 15g (6 x 0.53oz)

About the coffee 
This washed Geisha by Antonio Medina showcases complex white florals, before a soft cup reminiscent of sweet lemon curd

Contents 
Danche Natural, Steeped bag - 6 units of approx. 15g (6 x 0.53oz)

About the coffee 
Danche has a rich and ripe sweetness, reminiscent of strawberry and milk chocolate, underpinning the aromatic top notes of bergamot and black tea.