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This coffee is a 100% Caturra lot of coffee from producer Benjamin Lopez. Benjamin keeps an extremely biodiverse farm, with a plethora of other fruit trees (banana, avocado, and peach) throughout the coffee shrubs. This keeps his soil high in organic matter and rich in ground cover.

After picking the ripe cherries by hand, Benjamin allows for the coffee to ferment in the cherry for 48 hours in a zero oxygen environment before depulping and washing. This process gives his coffee a clean, but unique and bright flavor profile.

Fellow Ski Club Beanie

This selection comes from a small regional group of producers delivering to the Chelbessa washing station, which consistently produces some of the finest Ethiopian coffees. The coffee cherries were hand-picked at peak ripeness, floated to further remove defects, de-pulped, and fermented underwater for 36 hours, before being dried on raised beds for 10-14 days. Expect intoxicating florals, watermelon, peach, and lively citrus acidity.

This coffee is a collaboration between Nestor Lasso from El Diviso and Jhoan Vergara from Las Flores farm. They used their state-of-the-art microbiology lab to develop a unique washing process, isolating the coffee’s most active microorganisms and adding them to the fermentation phase. The result is smooth, super-expressive, and very structured. We tasted grape soda, lime, cotton candy, sweet licorice, orange blossom, and a hint of sweet spice, with a clean body and a sparkling grape acidity.

🌎 Origin: Huila, Colombia

💦 Process: Washed

🔬 Varietal: Red Bourbon

⛰ Elevation: 1,750 MASL

⚖️ Bag Size: 10 oz

Around 2,000 smallholder farmers send their cherries for processing at the Kainamui factory, situated in Kirinyaga County on the slopes of Mount Kenya. This coffee went through Kenya’s double washing process in which after the cherries are washed, they enter soaking tanks for 24 hours allowing amino acids and proteins in each bean to develop, resulting in more acidity and complex fruit flavors. We tasted a jammy cup of berries, grapefruit, and stone fruit.

Bold Bean developed this dark blend for its brewing versatility, and Supernova really shines as cold brew or espresso, bringing out a rich syrupy sweetness. We tasted 70% dark chocolate, licorice, strawberry, a hint of marshmallow, and a mild stone fruit acidity.

Brandywine believe creativity and coffee are intertwined, and this beautifully balanced Rwanda comes with a “haiku while you brew” prompt. Expect notes of plum, soft berries, passionfruit, nougat, and pure imagination.

🌍 Origin: Nyamasheke, Rwanda

🌞 Process: Natural

🔬 Variety: Bourbon

⛰️ Elevation: 1,800 - 2,100 MASL

🔥 Roast: Light

⚖️ Bag Size: 12 oz (340 g)

SF’s Sightglass is a staple at Fellow HQ with their consistently tasty offerings. They chose sweet, full-bodied coffees for this blend which respond well to a dark roast, without compromising their nuanced flavors. We tasted cocoa, toffee, graham cracker, and a sweet, lasting finish.

🌎 Origin: Central & South America

💦 Process: Washed

🔬 Variety: Various

🔥 Roast: Dark

⚖️ Bag Size: 12 oz

This elegant coffee is a group effort from farmers in the kebeles of Tima in Guji, Ethiopia. Most of the cherries are Gibrinna 74110 and Serto 74112, high quality varieties from the forests of Illubabor, precisely dried in very thin layers for 15-20 days to bring out a stunning clarity of flavor. We tasted blackberry, citrus, apricot, and a beautiful floral sweetness.

🌍 Origin: Guji, Ethiopia

💦 Process: Washed

🔬 Variety: Landrace

⛰️ Elevation: 2,200 MASL

🔥 Roast: Light

⚖️ Bag Size: 250 g (8.8 oz)

Portrait is an Atlanta-based, Black-owned roaster on a mission to pour a new narrative for coffee. They created Funkonia with THE COLOR, a multidisciplinary artist and one of the founders of the Black Trans-led mutual aid organization FOR OUR SIBS. Grown around the Humere Washing Station in Rwanda, it went through 72 hours of low-oxygen whole cherry fermentation, bringing out a wild and intense fruity sweetness. We tasted mixed berry jam, grape candy, nectarine, and florals.

🌍 Origin: Humere, Rwanda

⚗️ Process: Low-Oxygen Natural

🔬 Variety: Red Bourbon

⛰️ Elevation: 1,550 - 1,850 MASL

🔥 Roast: Medium

⚖️ Bag Size: 310 g (10.9 oz)

Producer Jairo Arcilo has been experimenting with alternative fermentation methods to impart unique flavor profiles in his coffees. This lot was anaerobically fermented with lychees and wine yeast, then dried with trace amounts of fruit left on, classifying it as a honey process. We tasted mango, lychee, candied tropical fruit, pink florals, tamarind candy, Sunny-D, a juicy mouthfeel, and a sweet tangerine acidity.

🌎 Origin: Quindio, Colombia

🍯 Process: Honey

🔬 Variety: Castillo

⛰️ Elevation: 1,423 - 1,501 MASL

🔥 Roast: Medium-Light

⚖️ Bag Size: 12 oz

Gabriel Castaño helped popularize Pink Bourbon in Huila, Colombia after he began cultivating the uniquely expressive variety 13 years ago. Gabriel’s processing includes an extended 90 hour fermentation, enhancing and intensifying the vibrant flavors in this microlot. We tasted tropical fruit, citrus, and a silky mouthfeel.

🌎 Origin: Huila Colombia

💦 Process: Washed w/ Extended Fermentation

🔬 Variety: Pink Bourbon

⛰️ Elevation: 1,620 MASL

🔥 Roast: Light

⚖️ Bag Size: 8 oz

This stellar microlot comes from a group of smallholder farmers on Mikuba Hill, Burundi and was processed at the Long Miles Project's Heza Station. It was pulped and anaerobically fermented before drying in the sun. The result is an intense and juicy sweetness, sun-baked right into the bean. We tasted stone fruit, pear, chamomile, wildflower, and wild honey.

🌍 Origin: Kayanza, Burundi

🍯 Process: Anaerobic Honey

🔬 Variety: Bourbon

⛰️ Elevation: 1,800 MASL

🔥 Roast: Light

⚖️ Bag Size: 12 oz (340 g)

This lot comes from the Cyesha Washing Station, where volcanic soils and high elevation create exceptional flavors. Look for sweet yet subtle notes of cranberry, raisin, and clementine.

🌍 Origin: Nyamasheke, Rwanda

🌞 Process: Natural

🔬 Variety: Bourbon

⛰️ Elevation: 1,550 - 1,800 MASL

🔥 Roast: Light

⚖️ Bag Size: 12 oz (340 g)

Founded by two U.S. Barista Champs, Black & White are famous for their experimental blends that push the boundaries of what coffee can be. For this blend they combined four coffees, including unique co-fermented and yeast inoculated lots, to create the distinct flavors of the Painkiller cocktail. We tasted coconut cream, key lime, passionfruit, and dark rum. Cheers!

🌎 Origin: Various

🌞 Process: Advanced

🔬 Variety: Pink Bourbon, Castillo

🔥 Roast: Medium-Light

⚖️ Bag Size: 12 oz (340 g)