Coffee + Tea

Colombian producer Andres Cardona is known for his inventive and experimental processing. For this Purple Honey lot, the coffee was fermented with sugar cane honey for 96 hours before being dried, creating a unique enhanced sweetness. We tasted blueberry, grape, and cacao nibs.

🌎 Origin: Antioquia, Colombia

🍯 Process: Natural Honey Co-Ferment

🔬 Variety: Castillo, Colombia

⛰️ Elevation: 1,650 MASL

🔥 Roast: Light

⚖️ Bag Size: 8oz (227g)

Little Wolf carries this blend year round and to say we're thankful for that is an understatement. This blend of two Colombia coffees offers a comforting mix of chocolate and sweet strawberries-- think of it as a strawberry milkshake in a cup. We tasted roasted peanuts and hazelnuts, cherry, and juicy orange acidity.

Rich with a smooth chocolatey mouth feel and ripe cherry acidity, this full-bodied blend offers a little bit of something for everyone to enjoy. Richly sweet, fruit-toned and chocolaty.

Sourced from one of Western Ethiopia’s oldest and most famous farmer cooperatives, Nano Challa, Passenger’s Agaro is a Fellow-favorite. We shared it last year on our super-curated coffee service Fellow Drops, and this year’s roast is another lemon-sweet winner. It starts with a sweet aroma, then sips like apple pie with a generous squeeze of juicy Meyer lemon in the mix.

This is a stellar natural process coffee, grown by smallholder farmers in Ethiopia’s acclaimed Guji Zone. Cat & Cloud’s blueberry tasting note is right on the money. We also tasted sugar, black tea, slight florals, a sparkling grapefruit acidity, and a tea-like body.

The community of Chelbessa is in Ethiopia's Yirgacheffe region, an origin known for its ethereal, floral-tasting coffees. Yirgacheffe is one of the first regions in Ethiopia to begin washing coffee with the traditional method used today by many high-quality producers. Parlor Coffee's roast of this fully washed lot brews a silken cup laden with notes of honey and bergamot: a wonderfully clean and comforting everyday drinker.

Armando Leivas grows his coffee in the Nuevo Oriente region of Guatemala just above the border with Honduras, where volcanic soil yields a dynamic flavor profile. We tasted cacao nibs, creamy cashew, and orange peel.

🌎 Origin: Zacapa, Guatemala

💦 Process: Washed

🔬 Variety: Caturra

⛰️ Elevation: 1,500 MASL

🔥 Roast: Medium-Dark

⚖️ Bag Size: 8oz (227g)

The Angel Wings blend is a combination of beans on seasonal rotation at Proud Mary Coffee. While the coffees change regularly the recipe and roast development keep flavors consistent: big buttery caramels, toffee and butterscotch tones that pair great with milk and are just as delicious black. We tasted sweet citrus, delicate chamomile, a red tea mouthfeel, and a clear citrus acidity.

This blend is a natural processed Ethiopian that offers a punchy taste that combines especially well with an espresso-based beverage. One of the few things more powerful and more glorious than this hazelnut and orange goodness is the heart behind it. Feast's importer gives 1% of every sale to charity to support surrounding communities so you can feel good about every sip.

Dead Reckoning is Corvus's main espresso blend in their cafes. Its current composition uses a Guatemalan coffee from the Huehuetenango region as the chocolatey base, and Ethiopian natural and washed coffees for structured acidity and fruit-forward sweetness. The result is an approachable espresso which appeals to coffee connoisseurs and everyday drinkers alike. We tasted berry, chocolate, and sweet lemon.

Halcyon is blended with coffees from Latin America for milk chocolate notes and African coffees for a subtle dried fruit sweetness. This creates a full bodied, balanced, and deeply sweet cup that's consistently good for brewed coffee or espresso, especially if you prefer chocolate dominant coffees. We tasted round, sweet melon and milk chocolate.

This coffee is a beautiful easy-sipper from Colombia’s mountainous Tolima region, that Estellar founder Alejandra likes to drink every morning. We tasted brown sugar, stone fruit, and nutty almond.

🌎 Origin: Tolima, Colombia

💦 Process: Washed

🔬 Variety: Caturra

⛰️ Elevation: 1,850 MASL

🔥 Roast: Light-Medium

⚖️ Bag Size: 300 g (10.5 oz)

This natural process coffee comes from the Suke Quto farm which is at the forefront of Ethiopia’s regenerative organic agriculture movement. It went through the chemical-free Swiss Water decaffeination process to retain its beautiful flavors from Ethiopia’s Guji Zone. We tasted mango, coconut, and muscovado sugar.

🌍Origin: Guji, Ethiopia

🌞 Process: Natural + Swiss Water Decaf

🔬 Variety: Kurume, Welicho, Ethiopia Heirloom

⛰️ Elevation: 1,800 - 2,200 MASL

🔥 Roast: Medium

⚖️ Bag Size: 250 g (8.8 oz)

Utopian is dedicated to creating a sustainable supply chain, and this blend combines two Latin American coffees that are Regenerative Organic Certified: the highest standard for organic agriculture. It’s warm and toasty, but not overly so, with notes of palo santo, campfire 'mallows, Mrs. Buttersworth

🌎 Origin: Nicaragua and Peru

🔬 Variety: Catimor, Catuai, Parainema, Caturra, Pache, Typica

⛰️ Elevation: 1,700 - 1,990 MASL

🔥 Roast: Dark

⚖️ Bag Size: 10.93 oz

To create Decaf Asterisk, Olympia works with Colombia's San Sebastian Project, which develops lasting, quality-focused relationships between farmer and roaster. Olympia’s team samples hundreds of coffees every week throughout the two growing seasons in La Plata and make multiple farm visits each year. This lot was processed at the Colombian Decaf Plant, La Serrania, where they use raw sugar converted to Ethyl Acetate to extract the caffeine from the coffee. The result is a flavorful cup of milk chocolate, marshmallow, and graham cracker.