Indonesia
Indonesian coffee is known for its full body, low acidity, and earthy notes. Grown across islands like Sumatra, Java, and Sulawesi, its diverse volcanic soils and unique wet-hulling process contribute to its rich and distinctive profile.
Particulars
Flavor Notes
Ripe Grapes,Dried Fruits,Plum
Barrel Age
Process
1,500-1700 MASL
Elevation
Ateng Sigararutang
Variety
Filter Roast
Roast profile
About this Coffee
This lot is produced from Ateng and Sigararutang varieties grown at 1,500–1,700 meters above sea level in Pegasing Village, located in the Aceh region of Sumatra, Indonesia. The coffee undergoes a barrel-aged process, beginning with 72 hours of fermentation with whole cherries and added yeast, followed by 108 hours of anaerobic fermentation. The Pegasing region offers ideal growing conditions with cool temperatures (15–20°C) and nutrient-rich volcanic soil. Coffee farming is the primary livelihood for the community, with 95% of residents engaged in cultivation across more than 4,000 hectares of farmland.
A Note on Ground Coffee
For the best flavor, grind your coffee just before brewing. Pre-ground coffee can lose aroma and taste due to oxidation, and results may vary with water quality, brewing method, grind size, and technique. Freshly ground coffee delivers the cup as your roaster intended. Please note: Ground coffee is non-refundable.
Colombia
Graceful and bold—Colombian coffee embodies the majesty and resilience of the Condor soaring over the
Andes.
Particulars
Flavor Notes
Stone fruit, Dark Chocolate, Caramel, Toasted Oak and Spice
Anaerobic
Process
1800 masl
Elevation
Red and Yellow Caturra
Variety
Espresso Roast
Roast profile
About this Coffee
El Eden is a microlot produced from Red and Yellow Caturra varieties grown at 1,350 meters above sea level at El Vergel Estate in Fresno, Tolima, Colombia. The process begins with the selection of ripe cherries, which undergo a 48 to 60-hour anaerobic fermentation in sealed tanks, enhancing their flavor profile. Drying begins on raised beds under sun cover ("Marquesina") until the cherries reach 30% moisture. They are then moved to circular mechanical dryers operated below 45°C to reduce moisture to 16%–18%. A pre-stabilization stall follows to intensify flavors before drying is completed, after which the beans are stabilized in GrainPro bags for 45 days to ensure consistency and flavor development.
A Note on Ground Coffee
For the best flavor, grind your coffee just before brewing. Pre-ground coffee can lose aroma and taste due to oxidation, and results may vary with water quality, brewing method, grind size, and technique. Freshly ground coffee delivers the cup as your roaster intended. Please note: Ground coffee is non-refundable.
Colombia
Graceful and bold—Colombian coffee embodies the majesty and resilience of the Condor soaring over the
Andes.
Particulars
Flavor Notes
Pineapple, Riped Mango, White tea and Pomelo
Co-fermentation
Process
1,600m
Elevation
Purple Caturra
Variety
Rodrigo Sanchez
Producer
About this Coffee
Grown at Finca Monteblanco by third-generation coffee farmer Rodrigo Sanchez Valencia, this Purple Caturra coffee undergoes a unique co-fermentation process. The cherries are first inoculated with a blend of lactobacillus, saccharomyces, and cerevisiae bacteria, followed by the addition of pineapples and a sugar-rich mixture to feed fermentation. The coffee is then sealed and fermented for 8 days, after which it is pulped and added back to the fermented fruit mixture for an additional 180 hours. Finally, the coffee is washed and dried on parabolic beds for 20-25 days, resulting in a cup with vibrant fruity notes and layered sweetness.
A Note on Ground Coffee
For the best flavor, grind your coffee just before brewing. Pre-ground coffee can lose aroma and taste due to oxidation, and results may vary with water quality, brewing method, grind size, and technique. Freshly ground coffee delivers the cup as your roaster intended. Please note: Ground coffee is non-refundable.
