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-Honduras- wine yeast ferment
Barolo is our first release of the year, a small-lot stunner from our longtime friend and producer Moises Hidardo Hernandez in Mercedes, Ocotepeque, Honduras.
-costa rica- anaerobic natural
After selective cherry picking, the coffee undergoes an anaerobic fermentation with mossto: a sweet pulp concentrate from previously fermented batches. The result is a complex and juicy cup buzzing with notes of mulling spices, rum raisin & holiday cheer!
-ETHIOPIA-RAKO YIRGACHEFFE WET
This lot brims with luminous citrus fruit, a whisper of ginger, and a smooth milk chocolate undertone that’s both grounding and elegant. Its creamy texture unfolds into notes of lime zest, hazelnut, and caramel custard, with bursts of fresh berries
- El Salvador - finca san jose
From the volcanic soils of Apaneca-Ilamatepec comes this vibrant expression of classic Salvadoran terroir.
Grown by Gloria Rodriguez.
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