EXPLORER SERIES

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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.  

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.