Single Origin Favorites Sample Pack

Roast: Medium
Tasting Profile: Elegant, smooth cup with cocoa notes.
Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio
Variety: Catuai and Mundo Novo
Region:Parana and Sao Paulo Brazil
Altitude: 750-1050 M
Soil Type: Volcanic Loam
Process: Pulped natural and dried in the Sun

Medium Roast Elegant and refined, this Catuai and Mundo Novo blend from Fazenda Santa Barbara delivers a smooth cup with subtle cocoa undertones. Grown at 750–1050m in volcanic loam soil, the pulped natural process creates a balanced, sophisticated profile.

Roast: Medium
Tasting Profile: Dried orange, berry, chocolate
Grower: Smallholder farmers from Medellin
Variety: Castillo, Caturra, Colombia, & Typica
Region: Medellin, Antioquia, Colombia
Altitude: 1300-1500 M
Soil Type: Volcanic Loam
Process: Fully washed and dried in solar dryers to protect the coffee from rain.

Medium Roast From smallholder farmers in Medellin's volcanic highlands (1300–1500m), this blend of Castillo, Caturra, Colombia, and Typica varieties presents dried orange, berry, and chocolate notes. Solar-dried for optimal flavor preservation. 

Roast: Medium
Tasting Profile: Sweet apple, raisin, honey
Grower: Micro farms in Alajuela
Variety: Caturra & Catuai
Region: Alajuela, Costa Rica
Altitude: 1300-1445 M
Soil Type: Volcanic Loam
Process: Eco-pulped and dried in the sun.

Medium Roast Micro-farmed in Alajuela's rich volcanic soil, this Caturra and Catuai blend offers delicate notes of sweet apple, raisin, and honey. Eco-pulped and sun-dried to preserve its nuanced sweetness.

Ethiopia
Roast: Med-light
Tasting Profile: Milk chocolate, fruity, caramel
Grower: Smallholder farmers from thee Sidama zone.
Variety: Indigenous Heirloom Cultivars
Region: Sidama Zone, Ethiopia
Altitude: 1700-1900 M
Soil Type: Nitisols
Process: Full natural, sorted by hand. Dried on raised beds.

Medium-Light Roast Hand-sorted indigenous heirloom cultivars from Sidama's high-altitude farms (1700–1900m) deliver milk chocolate, fruity, and caramel notes. Natural processing on raised beds creates exceptional complexity.

Roast: Medium-dark
Tasting Profile: Caramel, spice, brown sugar.
Grower: 1500 grower/members from Cafe Organics Marcala
Variety: Bourbon, Catuai, Caturra, Lempira, & Typica
Region: Marcala, La Paz, Honduras
Altitude: 1300-1700 M
Soil Type: Clay Minerals
Process: Fully washed and sun dried.

Medium-Dark Roast Sourced from 1500 cooperative growers in Marcala, this diverse blend of Bourbon, Catuai, Caturra, Lempira, and Typica presents caramel, spice, and brown sugar. Fully washed and sun-dried for bold character.

Roast: Medium-light
Tasting Profile: Pear, floral, jasmine, strawberry.
Grower: Small cooperative farmers in the Mbeya area
Variety: Bourbon & Kent
Region: Mbeya Region of Tanzania
Altitude: 1200-1900 M
Soil Type: Clay Minerals
Process: Fully washed and dried on raised beds

Medium-Light Roast Cooperative farmers in Mbeya's elevated terroir (1200–1900m) produce Bourbon and Kent varieties with pear, floral, jasmine, and strawberry notes. Washed and raised-bed dried for clarity and elegance.