EXPLORER SERIES

We're always exploring delicious new coffees, and these are some of our new favorites!  Featuring bright, complex and flavorful washed coffees, the EXPLORER SERIES delivers you our favorite finds from the world's finest producing nations.  

Costa Rica has a long history of producing some of the world's finest coffees.  This one from the Santa Rosa farm in the Tarrazu region is a perfect example of the country's coffee excellence.  

Santa Rosa 1900 is named in honour of their local town, Santa Rosa, and 1900 is the elevation of the farm and micro-mill. Sitting atop a mountain at 1900 meters above sea level and stretches up to 2000m, it is one of the most elevated in Costa Rica. 

Located above 1900m, the Santa Rosa farm has access to a plentiful supply of fresh water, which is particularly ideal for producing fully washed process coffees.  This selection is clean and complex with bright natural notes of apricot, clementine and nuts. 

This natural process selection from the Kerinci farm in Indonesia's West Sumatra region is another of our great finds.  We located it during a cupping of nearly 50 coffees sourced from around the world, and it stood out as a team favorite.  

Located in an area teeming with volcanoes, Kerinci features rich volcanic soil that is vegetatively nurturing and excellent for farming coffee.  That connection between soil and bean is abundantly clear when you take your first sip and experience delightful comforting complexity.  

We roasted medium to capture this coffee's warm natural flavors.  Look forward to enjoying delicious notes of blackberry, mango and passion fruit.  Enjoy!

We're thrilled to include our first great find from the rugged mountains of Peru's Cusco coffee region.  This cup is absolutely delicious, balanced and pleasingly nuanced!  Cusco's highland producers are largely smallholder farmers, each with an average farm size under five acres.  Thus the farmers are intimately connected to their coffees.  We roasted medium-light to capture this coffee's delightful natural hazelnut, caramel and black plum notes.  Enjoy!

Explorer Series features our favorite coffee finds from some of the industry's finest producing nations. We're particularly excited about his one from Ethiopia. Located in the distinguished Guji region at an altitude over 2200m, nestled between the Yirgacheffe and Sidamo regions, these coffees are delicately fruit-toned, crisp and aromatic. We roasted this selection light to maximize its delicious natural blueberry, peach and bergamot notes. 

Known for its ideal soil and sloping geography, the Huila region produces some of Colombia's most complex, naturally flavorful coffees.  At an altitude of 1,250-2000m and an ideal climate with consistent rainfall, this region is perfectly situated for producing high-quality coffees.  We roasted our selection medium in order to tease out its comforting chocolate, caramel and nutty flavors.  Enjoy a cup with a slice of banana bread, or simply enjoy it on its own. 

Boquete is Panama's best-known producing region in part because of its ideal mountainous topography, and because the area produces truly wonderful coffees. Panama's finest coffees tend to be citrusy, light bodied and complex. Roasted medium, our selection from Boquete Lily offers delightfully bright notes of lime intertwined with sweet and comforting moments of melon and tea. This is a great coffee for an afternoon break. Enjoy it with shortbread cookies or flakey croissants. 

Known for being coffee's birthplace, Ethiopia produces some of the world's most sought after coffees. This one from the Guji region is pleasantly bright with comforting notes of chamomile, tangerine and lemon peel. Enjoy it with a slice of buttery toast. 

SMALLER THE BETTER

Coffee was introduced to Kenya in the late 1800s by French missionaries who are believed to have brought Bourbon variety trees from Réunion, an island in the Indian Ocean off the eastern coast of Madagascar.  At the onset Kenyan coffees were produced on large estates, however today cooperatives of small producers are quite common.  

VOLCANIC SOIL MEETS SL VARIETIES

Located in central Kenya, the Nyeri region hosts an extinct volcano appropriately named, Mount Kenya.  As a result, the area's red volcanic soil produces some of Kenya's best coffees.  As mentioned above, the Kenyan coffee industry began with the Bourbon variety, however today SL-28 and SL-34 varieties make up the majority of the country's high-quality coffee.  SL varieties are known for their full body in addition to complex characteristics and delicious fruit, floral and spice flavors.  

NATURALLY SWEET & REFRESHING

Well-known for their bright flavor profiles, Kenyan coffees are naturally sweet and have a juicy acidity that can impart a rather refreshing quality.  We roasted this one medium to tap into its distinctively warm character.  Look forward to enjoying notes of hibiscus, cranberry and orange peel, to name a few.