Gone Cold

This is Jose’s first time producing coffee at Finca Soledad using a processing method entirely of his own design. He named this lot Zero, marking the beginning of a new series of processing experiments. In the cup we find blackcurrant jam, pomegranate, and a lingering floral finish reminiscent of…

This is our second year working with Digna's Lost Origin coffee. This lot is thoughtfully crafted, specifically made with tremendous care and intentionality for our collaboration with Motors. In the cup we find strawberry Jolly Rancher, jasmine, and rose. Each box is hand-painted, making each one…

One of the longest harvest seasons we have ever seen in Urrao has also been one of the most exceptional for quality. This encore harvest delivery from David Berrio came as a wonderful surprise. In the cup we find peach, melon, red tea, and lovely florality.

Blanca Ligia Riascos has produced an exceptional Gesha from one of the more remote growing regions in Colombia: Nariño. In the cup we find lovely florality, citrus, and peach.

This is our last Peru SL9* of this season. These coffees have completely redefined the global coffee landscape for us and have emphatically put Peru on the map as being capable of producing some of the best coffees in the world. In the cup we find a more fruit-forward and jammy profile of yellow…

We do not currently buy much coffee from San Adolfo, but this lot from Susan Meneses is a standout. We look forward to visiting and learning more on our next trip to Huila. In this cup we find hibiscus, blueberry, and finger lime.

This lot is the main SL* separation from Gerald's main plot of Kambarare. Gerald is one of the most impressive Kenyan producers we have met, and this is his second year working with us on the Retro 1984 project. It is an honor to continue working with this separation. In the cup we find hibiscus,…

Carmen Montoya produced the first Chiroso that we ever tasted from Urrao a number of years ago. Her coffee sparked our curiosity about this variety and region, and it feels like a full circle to have the opportunity to work with her coffee again. In the cup we find plum, mulberry, and candied lemon.

This is our second year working with coffee from Sike Bokasso. Guji has had an unbelievable year, and we are thrilled to welcome this coffee back to the menu. In the cup we find watermelon, peach, and lemongrass.

This is a separation of only the highest elevation cherry from around Harmufo. We have been interested in this area for some time, and our exporting partner, SNAP, graciously helped make this lot possible. In the cup we find lemon candy, ripe stone fruit, and honeydew.

We started focusing a little more on the region of Santa Maria in Huila last year. Guiliar Cuéllar is a new producer for us, and we are eager to see this region continue to grow. In the cup we find lemonade, fresh blueberry, and subtle florality.

This is our third year having the privilege of working with Kamavindi’s Gesha separation, and we are delighted to share it exclusively with our subscribers. We continue to learn a great deal about this particular plot and variety. This year's selection leans in a more botanical direction. In the…

This is our first year working with Abraham Armijos. Mejorado has long been one of our favorite varieties to work with in Ecuador, and this is an exceptional expression of the variety. In the cup we find lemon zest, peach, and wild strawberry.

We have been working with the Kamwangi site for a number of years now, and it continues to produce some of the highest-quality coffees in all of Kenya. In the cup we find cranberry, raspberry, and rose hips.

We are pleased to welcome Yabitu Koba back to our lineup. It has been a few years since we purchased a coffee from the south of Ethiopia. Uraga used to play an extremely important role in our coffee sourcing, and it is gratifying to be working within the area again. In the cup we find peach candy,…

Pepe and Jose created this special lot after cupping through many selections to assemble the best of what Putushio produced this year. In the cup we find orange blossom, mandarin, and cooked pear.

The third and final harvest pass of William Ortiz's Chiroso closes out our first year working with his coffees—and they have, without question, been some of the best coffees of the year. In the cup we find a softer yet complex tropical profile with melon and lime.

Our first year working with Manuel Dota marks a continuation of our very small but compelling project in southern Ecuador. As always, the selection is very, very small, but we hope the size of these lots will grow with time. In the cup we find a classic Sidra profile of dragon fruit, eucalyptus,…

This is our first year working with Héctor's coffee. Part of our ongoing project to explore the Chiroso variety, this lot comes specifically from Urrao. In the cup we find a bright tropical profile with melon and soft florals.

This is a continuation of our exploration of a new processing and separation protocol that we developed with our partners in Ethiopia this year. This lot was made with cherry from a site we used to work with years ago and has some of the highest-elevation coffee in Uraga. In the cup we find ripe…