Cordillera de Fuego is an anaerobic processed coffeed where precision meets innovation. Handpicked at peak ripeness with a brix degree (a measurement of sugar content) near 26, mature cherries undergo meticulous depulping and fermentation in an oxygen-free environment. This unique process enhances the coffee's flavor with a blend of lactic and malic acids, defining its intricate cup profile. Finally, the coffee is sun-dried to perfection.
Read MoreIntroducing the exquisite coffee from Refisa Washing Station, located in Nensebo woreda, Oromia, Ethiopia. This is one of those coffees that will stick in your memories and that you'll tell stories about later when you think of some of the better coffee experiences you've had.
Read MoreFinca Angamaza—a coffee from producer Angel Capa Carrion in Ecuador that’s passionately both grown and processed at a very high elevation, truly making this coffee shine and sparkle with immense sweetness. It’s the kind of coffee that you will think back to later in the day, long after you have your last sip in the cup.
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