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Vine & Chocolate
A new blend crafted to seduce the cup and stir the soul. Built on the beautifully wild Barolo and a low-toned Brazilian lot for fudge and richness, then finished with a duo of Ethiopians for fragrance, sweetness, and that kiss of florality.
-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
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