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This semi-washed coffee has all the luxurious mouthfeel of a classic Geisha: delicately sweet and juicy with soft and lingering aftertaste. We tasted red apple, bergamot, marshmallow, and almond butter.

❤️‍🩹 Net proceeds go to WalkGood LA - providing support for those affected by the LA fires.

🌎 Origin: Western Valley, Costa Rica

🍯 Process: Semi-Washed

🔬 Variety: Geisha

⛰️ Elevation: 1,600 - 1,800 MASL

🔥 Roast: Light

⚖️ Bag Size: 250 g (8.8 oz)

Santi Marisol Juan Ramirez is a member of the Jovemcafe women’s group, which supports women who own small farms in remote parts of Huehuetenango. Santi processes her coffee herself, using a manual de-pulper at her family’s wet mill, and Whiptail purchased her entire harvest for this Drop. We tasted rose, pineapple, watermelon, strawberry water, and yellow peach.

🌎 Origin: Huehuetenango, Guatemala

💦 Process: Washed

🔬 Variety: Caturra, Bourbon

⛰️ Elevation: 1,500 - 1,700 MASL

🔥 Roast: Light

⚖️ Bag Size: 10 oz (285 g)

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.

The Elida Estate is one of the most legendary farms in Panama, and this Catuai lot was processed with their unique ASD (anaerobic slow dry) method. It was first anaerobically fermented for five days before being dried for 45-60 days, a far longer drying time than a traditional natural process. The result is a luxurious cup of red rose, white grape, and Ferrero Rocher.

🌎 Origin: Boquete, Panama

⚗️ Process: Natural ASD

🔬 Variety: Catuai

⛰️ Elevation: 1,670 - 1,825 MASL

🔥 Roast: Light

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.

Gabriel Castaño is hailed as the "godfather of Pink Bourbon" for helping popularize the delicious varietal in Huila, Colombia. His years of expertise shines through in this lot, which went through 48 hours of anaerobic fermentation before being fully washed. We tasted raspberry, cherry, hibiscus, papaya, a sparkling tangerine acidity, a smooth tea-like body, and a lingering spiced orange finish. Learn more about Black & White Coffee here!

🌎 Origin: Huila, Colombia

💦 Process: Anaerobic Washed

🔬 Varietal: Pink Bourbon

⛰️ Elevation: 1,700 MASL

Grown at high altitudes in the iron-rich soils of Ethiopia’s Gedeo Zone, this coffee went through anaerobic natural processing, fermented for 120 hours in an oxygen-free environment then sundried for 15-18 days, bringing out an intense fruitiness.

We tasted strawberry jam, kiwi, rose, white grape, blueberry, honey, and sweet orange liqueur (Grand Marnier, anyone?), along with a punchy body and a sparkling Meyer lemon acidity.

🌍 Origin: Gedeo Zone, Ethiopia

⚗️ Process: Anaerobic Natural

🔬 Varietal: Heirloom

⛰ Elevation: 1,850 - 2,150 MASL

This coffee was grown in Tima, a sub-kebele in the Shakisso district of Guji, where ample rainfall and high altitudes produce some of Ethiopia’s finest coffees. We tasted strawberry, honeysuckle, tangerine, red cherry, and candy sweetness throughout, with a silky body, a sparkly citrus acidity, and a lime hard candy finish. Delish!

🌍 Origin: Guji, Ethiopia

🌞 Process: Natural

🔬 Varietal: Gibirinna 74110

⛰️ Elevation: 2,180 MASL

The smell from Dandelion’s chocolate factory trickles into the office here at Fellow (they’re just across the street) and their signature hot chocolate is unmissable. Made from just two ingredients, 70% Ecuador single origin chocolate and organic cane sugar, it’s thick, rich, and profoundly chocolatey and comes beautifully packaged in a glass vial.

⚖️ Size: 5.6 oz (160 g)

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)

We recently held a brewing contest using our Aiden Precision Coffee Maker and asked SF’s Excelsior Coffee to come to us with a blend for contestants to use: something you can pull different flavors from, depending on how you brew it. It was such a hit that we’re sharing it here. It’s a five-part blend and the secret sauce is a coffee from Yemen which is rarely seen in the US market. We tasted hazelnut wafers, milk chocolate, jasmine, and berries.

🌎 Origin: Ethiopia, Colombia, Mexico, Brazil, Yemen

🔥 Roast: Light-Medium

⚖️ Bag Size: 10 oz

Founded by two U.S. Barista Champs, Black & White are famous for their experimental blends that push the boundaries of what coffee can be. Our last drop from them was our most popular coffee of the year and this unique blend is another knockout. Carefully designed to evoke the nostalgic sweetness of grape soda, it combines coffees from Colombia and Ethiopia. We tasted grape candy, mango, and berry jam.

🌎 Origin: Colombia & Ethiopia

🌞 Process: Advanced

🔬 Variety: Various

🔥 Roast: Medium-Light

⚖️ Bag Size: 12 oz (340 g)

This coffee is an incredible example of what processing can do to flavor. It tastes like it was co-fermented with fruit, but was actually anaerobically fermented and then thermally shocked with cold water. We tasted rum, pineapple, coconut cream, pistachio nougat, and manuka honey.

🌎 Origin: Minas Gerais, Brazil

⚗️ Process: Experimental

🔬 Variety: Red Catuai

⛰️ Elevation: 960 - 1,040 MASL

🔥 Roast: Medium-Light

⚖️ Bag Size: 250 g (8.8 oz)

Saint Frank has been working with Las Nieves for more than a decade, and year after year their washed Pacas is a beautiful example of the lush Santa Bárbara terroir. We tasted mixed berries, citrus, and a juniper finish.

🌎Origin: Santa Bárbara, Honduras

💦 Process: Washed

🔬 Variety: Red & Yellow Pacas

⛰️ Elevation: 1,700 MASL

🔥 Roast: Light-Medium

⚖️ Bag Size: 10 oz (283 g)

Since launching as a pop-up in 2015, North Carolina’s HEX has become one of the U.S.’s most consistently delicious roasters. They sourced this coffee with Ture Waji, known colloquially as the “King of Guji” for his focus on quality and traceability. We tasted coffee blossom, gooseberry, and roasted strawberry.

🌍Origin: Guji, Ethiopia

🌞 Process: Natural

🔬 Variety: Gibirinna 74110, Serto 74112

⛰️ Elevation: 2,000 - 2,150 MASL

🔥 Roast: Light

⚖️ Bag Size: 10 oz (285 g)