Produits

Costa Rica La Gladiola Tarrazu is a premier single-origin coffee sourced from the western portion of the celebrated Tarrazu valley. The fruit is meticulously selected from specific farmers and processed at the Beneficio del Rio Tarrazu mill, ensuring total separation from other regional trademarks. Roasted to a refined medium level, this washed-process selection offers a perfectly balanced cup with a smooth, medium body. The aroma is characterized by citrus and mild cocoa, while the palate delivers a sophisticated flavor profile defined by toasted almond, milk chocolate, and subtle nutty sweetness. This foundational selection reflects the heritage of one of Costa Rica's most prestigious microclimates. Developed to highlight its natural acidity and creamy texture, it provides a consistent and aromatic cup suitable for versatile brewing methods, including traditional drip and pour-over. This offering represents a focused and pure taste of high-altitude Costa Rican coffee, delivering a smooth and velvety experience that is both approachable and satisfying.

Costa Rica La Gladiola Tarrazu is a premier single-origin coffee sourced from the western portion of the celebrated Tarrazu valley. The fruit is meticulously selected from specific farmers and processed at the Beneficio del Rio Tarrazu mill, ensuring total separation from other regional trademarks. Roasted to a refined dark level, this washed-process selection transforms its inherent citrus brightness into a deep, syrupy sweetness. The aroma is rich with notes of caramelized sugar and dark cocoa, while the palate delivers a sophisticated flavor profile defined by toasted almond, baker's chocolate, and a smooth, buttery texture. This foundational selection reflects the heritage of one of Costa Rica's most prestigious microclimates. Developed to highlight its bold body and low bitterness at deeper development stages, it provides a consistent and aromatic cup suitable for versatile brewing methods, including rich espresso. This offering represents a focused and pure taste of high-altitude Costa Rican coffee, delivering a smooth and velvety experience that is both robust and satisfying.

Sourced exclusively from selected independent smallholders in the western reaches of the renowned Tarrazú Valley, this exceptional lot represents a highly focused regional cultivation standard. Harvested cherries are delivered directly to the estate mill, Beneficio del Río Tarrazú, where the crop is carefully kept separate from other trademarked inventory to preserve its strict trace identity. Cultivated up to eighteen hundred meters above sea level, the high-altitude volcanic landscape yields highly uniform Caturra and Catuai seeds. Ideally optimized to thrive under precise thermal configurations, this dense inventory performs beautifully as a bright morning filter pour-over or a crisp, brilliantly clean single-origin espresso extraction that captures the distinct, high-alpine clarity of the valley.

Costa Rica has long been associated with meticulous coffee production, and the Tres Rios region is one of its most established growing areas, known for consistent quality and careful processing. La Magnolia comes from Tres Rios and is produced by the same group connected to La Minita in Tarrazú, a name often associated with disciplined milling standards and dependable lot selection. This coffee is a washed selection grown at 1,200 to 1,650 masl, where elevation supports steady ripening and a structured cup. Built from classic Central American varieties Caturra and Catuai, it reflects the region’s emphasis on cleanliness and balance. Washed processing highlights clarity and sweetness by removing fruit before drying, allowing the underlying character of the coffee to show with precision. Roasted to a medium dark profile, it’s designed for customers who want a richer, more comforting cup while keeping the clean finish and aromatic lift that make Costa Rican coffees easy to drink across everyday brew methods.

La Minita helped set Costa Rica’s modern quality bar—rigorous picking, immaculate washed milling, and lot separation that became the Tarrazú gold standard. On steep volcanic slopes, cool nights and dry harvest winds slow ripening and protect delicate aromatics. Kept at a measured medium, this lot opens with milk chocolate and cane‑caramel over a clean cocoa frame. A fine line of orange zest and gentle stone fruit brings lift without sharpness. The mouthfeel lands satin‑smooth and cohesive; acidity reads medium and tidy. Expect a precise, cocoa‑perfumed finish that showcases why La Minita remains a benchmark for clean, sweet Central American coffee.

In the Cibao highlands, families like the Ramírez clan helped revive Dominican specialty coffee by tightening picking, washed processing, and slow mountain drying. Ocean breezes meet cool valley nights here, stretching ripening and protecting fragile aromatics. Kept light in the roaster, this Organic lot shows crystalline clarity: lemon zest and white grape sparkle over a honeyed core, framed by jasmine and cane sugar. Texture lands silky and tea‑like, acidity reads bright and crisp yet neatly composed, and the finish is clear, sweet, and floral‑citrus lifted—an elegant snapshot of the DR’s high‑island terroir when handled with care.

On the volcanic cordillera of Apaneca‑Ilamatepec, farms like La Esperanza helped revive El Salvador’s quality reputation after decades of upheaval—replanting Bourbon and Pacas, tightening selective picking, and investing in clean washed milling. SHG density from these high slopes tolerates deeper roasting without collapsing sweetness. Taken dark with an extended Maillard, the cup settles into bittersweet chocolate and molasses, with toffee and roasted‑walnut tones anchoring the mid‑palate. Acidity falls to a soft, integrated hum; texture turns heavy and coating. Expect a measured, chocolate‑sweet finish that reflects disciplined wet‑mill practice and Rainforest Alliance standards—comforting, polished, and steady.

Indulge in the exceptional taste of Ethiopia with our Adame Gorbota G1, Yirgacheffe coffee. Hand-picked for only the finest cherries, this coffee is dried for 21 days in the sun, resulting in flavors of black cherry, Meyer lemon, and tangerine. Expertly milled and processed, this coffee promises a delightful experience for your palate. The Yirgacheffe region is renowned for its unique coffee profiles, featuring bright acidity and complex flavors. Carefully processed at the Gerbota Suka Washing Station, each bean embodies the rich heritage and dedication of Ethiopian coffee farmers.

Bioya is a natural processed heirloom lot from Ethiopia’s Yirgacheffe region, built around the traditional approach of drying coffee in fruit to develop deeper sweetness and a more expressive character. Natural processing often emphasizes fragrance and roundness, and it can add a sense of richness even when the roast stays light. This coffee is grown at 1,720 masl and roasted to a light profile to keep the cup vivid and articulate, with a clean structure and an elegant finish. It is designed for drinkers who enjoy lighter roasts that still feel complete rather than thin. As a single origin arabica coffee, it is a strong choice for pour over, batch brew, and other filter methods where clarity and aroma can show clearly. It also works well iced when you want a lighter profile that stays crisp and refreshing. Bioya is a great option for customers looking for a bright, modern style coffee that feels polished.

Guji’s high forests helped shape coffee’s earliest cultivation; families here still handpick at altitude and deliver cherries to community mills like Buku Sayisa for meticulous Grade 1 prep. Raised‑bed drying under thin shade preserves floral volatiles and a citrus–honey line while slow night air tightens structure. Kept at light–medium, the roast protects top‑end aroma yet builds a gentle caramel base: lemon zest and sweet citrus glide over red‑berry and stone‑fruit hints, with jasmine and wildflower in the nose. Acidity is lively but clean, texture lands silky and tea‑like, and the finish is bright‑sweet with blossom and citrus that linger with poise.

This single-origin lot originates from the highly elevated Kochere district, a small coffee-producing territory situated within the prominent Southern Nations, Nationalities, and Peoples Region of southern Ethiopia. Local smallholder families manually cultivate indigenous heirloom cultivars across small plots distributed throughout this mountainous zone. Upon harvesting, producers transport their ripe cherries to centralized municipal washing stations for wet processing. This technical handling relies on local water sources to meticulously strip away fruit pulp before the dense seeds undergo controlled patio drying. The regional topography provides exceptionally mineral-rich, iron-dense acidic soil qualities that fundamentally dictate uniform plant development.

In Ethiopia’s Sidama region, Daye Bensa Coffee was founded in 2006 by Asefa Dukamo and his brother Mulugeta, building a processing network designed to move coffee efficiently while protecting quality at each stage. With multiple washing stations and dry mills, the group is able to handle cherry in a timely way—an important advantage during peak harvest when delays can flatten flavor. This Durato Bombe lot is collected from hundreds of small farmers connected to the village of Durato Bombe in the Bensa Woreda of the Sidama Zone, an area that shares its name with the mountain where the coffee is grown. Processed naturally, whole cherries are sun-dried—often up to about two weeks—allowing the fruit to shape sweetness and deepen complexity before the coffee is milled and prepared for export. Roasted to a medium level, this coffee is designed to balance clarity with richness, offering a profile that feels sweet and layered without becoming heavy. It’s a strong choice for customers who want Ethiopia’s natural-process character in a cup that remains composed, versatile, and consistently expressive across brew methods.

Gedeb is part of the broader Yirgacheffe landscape in southern Ethiopia, an area known for high elevation coffees and a tradition of heirloom cultivation that can produce remarkable aromatic range. This Worka Sakaro G1 lot is natural processed and grown at 2,000 to 2,200 masl, where cooler temperatures can support slower development and a more layered structure. Natural processing keeps the coffee in fruit as it dries, a method that can build sweetness and aromatic intensity when the lot is well prepared. Roasted light, the goal is to preserve lift and definition while keeping the cup clean and articulate. This is a coffee that rewards careful brewing, especially pour over and other filter methods where structure and aroma can show clearly. It can also make a bright, modern espresso for drinkers who prefer clarity over roast weight. If you enjoy coffees that feel expressive and distinctive but still refined and a balanced experience.

Gedeb is part of the broader Yirgacheffe area in southern Ethiopia, a landscape known for high elevation growing conditions and coffees that can show remarkable fragrance and layered structure. This Worka Sakaro G1 lot is a natural processed heirloom coffee grown at 2,000 to 2,200 masl, where cooler temperatures can support slower development and a more refined density. Natural processing keeps the coffee in fruit as it dries, a method that can build sweetness and aromatic intensity while still allowing the cup to finish clean when the lot is well prepared. Roasted to a light medium profile, the intent is clarity with presence: a cup that feels lifted and articulate, but not thin. This is an excellent choice for pour over and other filter methods where definition matters, and it can also make a bright, modern espresso for drinkers who prefer structure and clarity over roast weight. Gedeb coffees are often chosen by customers who want something expressive and distinctive, and this lot is positioned to deliver that experience in a refined way.

Konga is a well-known area within Ethiopia’s Yirgacheffe region, valued for coffees that show clarity and finesse. This Konga G2 lot is washed and grown at 2,000 to 2,200 masl, where high elevation conditions support slower development and a more layered structure. Washed processing emphasizes cleanliness and definition, making it a strong fit for drinkers who value precision in the cup. Roasted to a light medium profile, the intent is balance: bright and clean, but still complete and composed. This is an excellent choice for pour over and other filter methods where clarity matters, and it can also make a lighter espresso for customers who prefer lift and structure over heavier roast development. Konga is a smart pick when you want a coffee that feels refined and articulate, with a finish that stays crisp and elegant.