HOLY MOUNTAIN

TWELVE YEARS ASCENDING THE HOLY MOUNTAIN

Every year, we take it further.

What began as a wild idea, blending unexpected origins, species, and processes, has grown into something of a ritual. A coffee that challenges assumptions, rewards curiosity, and keeps evolving.

Twelve years in, and we’re still climbing.

The Components

🔺 Kunjin Wet Process – Papua New Guinea
The foundation. Savory, structured, and quietly complex. It lays the groundwork for everything that follows.

🔺 Parainema Barolo – Honduras
A relationship-driven experiment years in the making. This Parainema lot, shaped by Barolo yeast fermentation, brings depth, vibrancy, and a charged, almost electric lift.

🔺 Napo Payamino Dry Process Robusta – Ecuador
A revelation from the Amazon. A Taza Dorada winner that continues to redefine expectations. Dense, thick, and layered, this is robusta as a true texture contributor.

The Cup

This year lands with presence.

On the nose, warm and inviting, think vanilla, toasted nuts, a hint of pecan pie. The first sip opens bright: citrus, blood orange, and soft florals. As it settles, lemon verbena and kumquat glide into a creamy mid-palate.

Then it deepens.

Dark chocolate, black sesame, Brazil nut, a touch of licorice, and a subtle rye-like spice. The body builds, thick and velvety, coating the palate in waves.

And then comes that shift.

That unmistakable moment where you realize this isn’t just coffee. It’s something else entirely.

Brew & Awaken

Pour-over highlights the lift and aromatics.
French press dives into weight and depth.
Espresso pulls it together into a dense, silky expression.
Cold brew turns it into something powerful and immersive.

However you approach it, this is a coffee that demands your attention.

Twelve years in, and Holy Mountain remains what it’s always been:

An exploration.
A challenge.
A celebration of what coffee can become.

We’re honored to share the climb with you.