Collection: Single Origin Coffee Beans

HALLOWEEN MYSTERY BOX 📦 🎃  We’re officially in the spooky season, which means our Halloween Mystery Boxes ARE BACK 😀 Our Single Origin Box is $100 and gets you $160+ YOUR MYSTERY BOX COULD BE FILLED WITH THE FOLLOWING COFFEE, KEEP CUPS, MERCH, COLD BREW CONCENTRATE, BREWING EQUIPMENT AND MUCH MORE  

Jairo Arcila Peach Co-Ferment Individual Drip Bags This single origin coffee from Jairo Arcila in Colombia is a Peach Co-Ferment, this is perfect for the black coffee drinker. Specialty Coffee without equipment. Jairo Arcila Peach Co-Ferment 10 X 11 Gram Bags Perfect for: -Camping -On The Go-For Home-Those Wanting To Switch From Instant Coffee  

Colombia Rocket Flower 250g Tin The process of the Rocket Flower coffee from El Paseo farm in Nariño begins with the careful selection of ripe Caturra cherries, ensuring exceptional quality. The cherries undergo a 36-hour pre-fermentation in cherry, followed by a floating and disinfection process using sea salt at 2% of the total water in the hopper. The beans are then subjected to anaerobic fermentation in stainless steel tanks with regulated relief valves. After moving to a second hopper and being pulped, leachates are collected and 200 liters are used per fermentation tank with the additions of enzymes to promote an specific floral profile. Each tank, holding up to 2,800 kilos of coffee, ferments the coffee for 6 days, developing a complex flavor profile. The beans are then mechanically dried in a silo for 2-3 days at temperatures below 38 degrees, ensuring ideal moisture levels. A 15-day stabilization period follows, guaranteeing the consistency and quality of the coffee. This meticulous process results in a flavor profile rich with notes of lemongrass, citric acid, citrus, cocoa, coffee blossom, floral, orange, and sweet aromatics, making Rocket Flower coffee a standout selection. Tasting Notes: Frootloops Rock Melon & Orange Zest Region: Colombia Buesaco Narino Process: Washed Anaerobic Farm: El Paseo

Jairo Arcila Gesha 250g Tin  Jairo, and the team of pickers selectively harvest only the ripest cherries. The cherries are then transported to Santa Mónica sorting area, where the team meticulously hand-sorts and float them to eliminate any low-density, underripe, or defective beans. Once sorted, the coffee cherries are packaged in grain pro bags and transported to Cofinet's processing center, La Pradera. Once at La Pradera, we continue with our quality protocols of sorting. We start by placing coffee cherries in water tanks to float them and to remove any low-density beans and external material. Afterwards, the cherries undergo a 30-hour underwater fermentation— a critical step that enhances the coffee's flavor profile. We do this controlled fermentation process as it allows the sugars, organic acids, and other compounds within the cherries to break down gradually, stimulating the development of a delicate yet interesting profile. The 30-hour fermentation period is carefully calibrated to strike the perfect balance between developing flavor complexity and preserving the coffee's inherent qualities. This results in a harmonious balance of sweetness and acidity, giving our washed coffees a bright and lively character. Tasting Notes Lemongrass, Lime, Raisins & Black Tea

PINK BOURBON 250g Omni Roast Naza Indigenous Community The Naza Indigenous Community is a group dedicated to continuously improving their agricultural processes, working collaboratively with a strong commitment to quality. Located in Gaitania, Tolima, their farms are situated at altitudes ranging from 1,600 to 2,000 meters above sea level, allowing them to produce coffees with unique cup profiles. Some community members have participated in various coffee processing trainings, and they are the ones responsible for the entire production cycle. With their expertise, they carry out meticulous coffee processing, from homogeneous harvesting to controlled fermentations, achieving significant differences in cup quality and offering exceptional profiles that reflect the care and dedication put into every bean Producer: Indigenous Community "Naza" Origin: Colombia Varietal: Pink Bourbon Region: Gaitania, Tolima Altitude: 1600- 2000 MASL Tasting Notes Raspberry, Hibiscus, Honey & Chocolate

YIRGACHEFFE ANAEROBIC NATURAL 250g Tin Yirgacheffe is a renowned coffee growing region in the Gedeo zone of southern Ethiopia and home to some of the most sought-after and celebrated coffees in the world. The region is characterised by coffee grown at high elevations which allows for a longer maturity period. In turn this allows for an increase in the development of sugars and acids, increasing the complexity of the final coffee. This specific lot was produced by the Lalesa Coffee Drying Station, together with smallholder coffee growers based in and around the villages of Hurea, Haloberiti and Udeyi in the Gedeo Zone, Gedeb district, Yirgacheffe. Quality cherries are selected from 115 growers living in the area who cultivate coffee from small plots of land alongside food crops. Varietal: Mixed heirloom Ethiopia lanarace Process: Anaerobic Naturall Region: Yirgacheffe, Gedeb, Worka Hurea Altitude: 2200MASL Tasting Notes Stewed Berries, Red Liquorice, Floral & Dark Choc

Luz Helena Salaza Luz Helena, and the team of pickers selectively harvest only the ripest cherries. The cherriesare then transported to Maracay sorting area, where the team meticulously hand-sorts andfloat them to eliminate any low-density, underripe, or defective beans. Then, the cherriesare transported to our processing center, La Pradera, in Grainpro bags or suitablecontainers to preserve their freshness.​Upon arrival, we continue with our rigorous quality protocols. The cherries are placed inwater tanks to float them, removing any low-density beans and external material. Thewater used in this stage is recycled for more baches that require floating.Once this water is no longer suitable to be used for floating, it is filtered through a series ofspecialized tanks before being irrigated into vetiver grass beds and is released as oxygen.This natural filtration process purifies the water, ensuring no contaminated water isdischarged from our processing center and maintaining an environmentally sustainableoperation

CHELBESA DANCHE RED HONEY Yirgacheffe is a renowned coffee growing region in the Gedeo zone of southern Ethiopia and home to some of the most sort after and celebrated coffees in the world. The region is characterised by coffee grown at high elevations which allows for a longer maturity period. In turn this allows for an increase in the development of sugars and acids, increasing the complexity of the final coffee. Handpicked ripe cherries are delivered to the Danche washing station. Beans are selected by measuring the percentage of sugar using a refractometer. Floaters are then removed. After the beans are fermented for 48 hours, the fresh cherries are partially de-pulped, leaving most of the mucilage to dry on the beans, leading to a fuller-bodied coffee. The cherries are then laid on partially raised African beds. The beans are turned frequently to ensure steady drying until its moisture content reaches 11.5% in 14-18 days. Varietal: Mixed heirloom Ethiopian landrace: Kurume, Vera, wolisho Process: Red Honey Region: Yirgacheffe, Gedeb, Chelbesa Danche Tasting Notes Floral, Peach, Black Tea & Dates

Ethiopia Rachia WashedOmni Roast, Great for Pour Over & Espresso. Tasting Notes of Lemonade, Yellow Peach & Mandarin.Region: Idido, Yirgacheffe Varietal: HeirloomProcess: Washed Elevation 2200 MASL