Roasts

Piendamó sits high in Cauca, where the Castillo varietal ripens slowly and evenly. Washed and dried on covered beds, it lands full-bodied and rounded — chocolate and coconut with a honeyed sweetness that lingers. Built for espresso, forgiving enough for anything.

15 MOVING TOTES, 15 LABELS, AND 1 DOLLY

From smallholder farms across the Huila plateau, where cool nights slow the cherry and concentrate the sugars. It opens with red apple and cherry, settles into panela sweetness, and finishes bright and clean. The most approachable coffee we roast — and the easiest to brew badly, so mind the ratio.

Shade-grown under the Guatemalan highlands and washed at the mill the same afternoon it is picked. Expect cocoa and caramel with a twist of orange peel, carried by a creamy body that holds up beautifully to milk. A quietly classic cup.

A classic representation of the Yirgacheffe terroir. The profile opens with intense aromas of jasmine and honeysuckle, transitioning into a bright, clean cup defined by notes of bergamot and fresh lemon zest. The finish is long and tea-like, reminiscent of an Earl Grey infusion.

Picked by the Ortiz family on the Ecuadorian slopes and dried in thin layers to protect its delicacy. Light, crisp and unexpectedly sweet: melon and panela with a cooling hierbabuena note on the finish. A coffee that tastes like altitude.

From the Kochere district, where smallholders deliver cherry to a station that ferments in small, obsessive lots. Floral to the point of perfume — orange blossom and stone fruit over a silky, tea-like body that stays clean to the last sip.

Grown in the shadow of three volcanoes, where mineral soil and cool nights build a dense, sweet cherry. Dried whole on patios for three weeks, it lands rich and jammy — red fruit and cocoa nib with a long, rounded finish.

Kenyan SL28 from the red soils of Nyeri, double-washed the way the region has done it for decades. Ferociously bright — blackcurrant and grapefruit with a dry, wine-like structure that rewards a careful pour.