Grown in the volcanic soils of Bali's Kintamani Highlands, this certified organic bean is hand-picked, wet-hulled, and sun-dried on raised beds. Aroma of strawberry and tropical fruit, with flavors of chocolate, vanilla, and gentle spice. Thick, syrupy body that shines light or dark — a rare bean that rewards experimenting with your roast. Best results in medium to dark roast.

From the high-altitude growing region of Huila-Neiva, Colombia, this medium roast opens with a soft, sweet aroma and delivers layered notes of fruit, chocolate, and caramel. Smooth and balanced with a clean finish — an easy everyday drinker that never gets old. Best result in medium to dark roast.

Lemon blossom and black pepper fragrance followed by the aroma of goldenberry. Flavors of mango, lemon and floral with a sweet lingering aftertaste of matcha, raw cocoa, watermelon and white grape. Mild to bright acidity of citric and malic acids with a juicy mouthfeel and medium body. Best results in light to medium roast.

Decaffeinated using the natural sugarcane process — no harsh chemicals, just clean extraction that preserves the bean’s full character. Expect cocoa butter and cherry on the nose, with flavors of fudge, vanilla, and cocoa butter, finishing with orange and cherry. Heavy body, juicy mouthfeel, and medium malic acidity. All the complexity, none of the caffeine. Best result in medium to dark roast.

Sourced from a collective of 18 women-owned farms in Huehuetenango, Guatemala. Fragrance and aroma of dark chocolate and orange, with flavors of chocolate, nougat, and praline. Finishes with red fruit and orange notes, medium citric acidity, creamy mouthfeel and medium body. A cup with a great story behind every sip. Best result in medium to dark roasts.