New Arrivals Available Now!

The Process Variety combines five of our delicious special process coffees plus an additional complimentary one into this fantastic set.  This is truly a wonderful selection of coffees that represent some of the industry's best origins and most interesting processing methods, including winey-natural, anaerobic honey and 72hrs fermentation, to name a few.  Coffees processed by these unique methods are known to have deliciously vibrant profiles that are rich with natural fruit notes, as well as delightful moments of wine, tea, candy and more.  This is a must try selection for any coffee lover!

JESUITS TO JUAN VALDEZ & BEYOND

It is thought that coffee was introduced to Colombia by the Jesuits in the 1700s.  Later in the mid-1900s Juan Valdez and his mule became the country's coffee icon.  Anyone who drank coffee recognized Juan's image.  Today the country has several well-defined coffee regions that produce an impressive variety of coffees ranging from full-bodied and heavy to vibrant and fruity.  

NATIONAL COFFEE RESEARCH CENTRE

Located high in central Colombia between 1,700 - 2,100m, the Villamaria region exists as part of Caldas, a region known for growing some of the best coffees in the country.  This area is also home to the nation's National Coffee Research Centre, which may explain how local farmers are successfully exploring unique process methods.

72 HRS FERMENTATION NATURAL

After being hand picked, ripe red coffee cherries are fermented in a temperature and ph-controlled space for 72 hours, which is 24-48hrs longer than usual.  As a result, coffees processed by this method lean deliciously into winey and stone fruit notes.  We roasted medium-light in order to maintain much of the bean's natural flavor.  Look forward to enjoying a profile that includes black currant, cherry and winey notes, to name a few.

Available in each box of The Process Variety.

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 black currant, blood orange and red tea, to name a few.