⋆ Featured Single Origin

Farm vs. Regional Select – You might notice a farm name or sometimes “Regional Select” in producer name.

Many of our offerings are from farms that are traceable, microlot sources and represent the highest quality coffee – reflecting both exceptional craftsmanship and the premium prices paid to the producers. Regional Selects are also high quality coffees, showcasing a region’s ideal growing conditions, reflecting the distinct microclimates that makes their coffees so unique. They often feature a mix of heirloom varieties, and smallholder cooperatives dedicated to quality and organic farming.

Coffee processing is a factor in defining a coffee’s flavor, body, and character. It’s the step that transforms the coffee cherry into the dried bean we roast and brew, and it greatly influences how it tastes. Along with variety, soil, and climate, processing helps explain why coffees from different regions, or sometimes even the same farm, can have such distinct flavor profiles.

• Washed (aka Wet Process): Coffee cherry is removed before drying; produces a clean, bright cup with crisp acidity.
• Natural (aka Dry Process): Dried in the fruit; results in a sweet, fruity, full-bodied flavor.
• Wet-Hulled (Giling Basah): Common in Indonesia; yields an earthy, heavy-bodied coffee with low acidity.
• Anaerobic (aka an Experimental Process): Fermented in sealed tanks; develops complex, wine-like flavors.
• Honey: Combined elements of both washed and natural methods, creating a sweeter, wine-like profile.
• Mountain Water Process / Swiss Water Process – chemical free, better tasting decaf.