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282 products
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This natural process lot was grown at high elevations around Buliye Village in Hambela, where warm days and cool nights create small, dense cherries with a concentrated sweetness. We tasted sweet red fruit, warm spices, floral tea, a clean delicate body, and cacao as it cooled.
🌍 Origin: Guji, Ethiopia
🌞 Process: Natural
🔬 Variety: Heirloom
⛰️ Elevation: 2,200 MASL
🔥 Roast: Light
⚖️ Bag Size: 8 oz
The Ratnagiri Estate is managed by Ashok Patre who is dedicated to bringing innovative processing methods to Indian coffees. This Catuai lot went through a unique 72-hour symbiotic fermentation with yeast and lactic acid bacteria, bringing out layers of complexity and depth. We tasted bubblegum, jasmine, ube, and peony.
🌏 Origin: Karnataka, India
⚗️ Process: Washed & Anaerobic
🔬 Variety: Catuai, Cauvery
⛰️ Elevation: 1,350 MASL
🔥 Roast: Light
⚖️ Bag Size: 12 oz
Wilton Benitez is a chemical engineer turned coffee producer who operates a microbiology lab on his family-run Granja 92 farm. This Caturra lot went through two anaerobic fermentation phases: first in the cherry with a yeast inoculation, then pulped with mucilage under strict processing protocols. We tasted lychee, ripe banana, mango, and pineapple.
🌎 Origin: Cauca, Colombia
⚗️ Process: Advanced Anaerobic Fermentation
🔬 Variety: Caturra
⛰️ Elevation: 1,900 MASL
🔥 Roast: Light-medium
⚖️ Bag Size: 250 g (8.8 oz)
A former chemical engineer, Wilton Benitez is among Colombia’s most innovative and acclaimed producers. This Gesha lot went through 52 hours of anaerobic yeast fermentation before being subjected to thermal shock: exposed to high and then low temperatures to bring out unique flavors and aromas. We tasted ripe tropical fruit, red tea, passionfruit, jasmine, and a punchy key lime acidity.
🌎 Origin: Cauca, Colombia
⚗️ Process: Anaerobic Yeast Fermentation
🔬 Variety: Gesha
⛰️ Elevation: 1,950 MASL
🔥 Roast: Light
⚖️ Bag Size: 8 oz
This lot comes from Gargari village near the city of Gedeb in Yirgacheffe and consists of the unique Kurume variety. Kurume is a subvariety of Ethiopian heirloom, known for its tiny, dense beans and exceptional cup quality. We tasted sweet cream, apricot, deep red berries, and berry dark chocolate.
🌍 Origin: Yirgacheffe, Ethiopia
🌞 Process: Natural
🔬 Variety: Kurume
⛰️ Elevation: 1,983 MASL
🔥 Roast: Light
⚖️ Bag Size: 10 oz (285 g)
This coffee comes from the Banko Taratu processing site, which sources cherries from farms at some of the loftiest elevations in Ethiopia: up to 2,300 MASL. At this altitude, cherries ripen slowly, forming complex flavors, and this lot was anaerobically fermented to further develop them. We tasted all the berries—strawberry, blackberry, blueberry, raspberry—plus bright apricot, and a beautiful orange citrus.
🌍 Origin: Yirgacheffe, Ethiopia
⚗️ Process: Natural Anaerobic
🔬 Variety: Heirloom
⛰️ Elevation: 1,900 - 2,300 MASL
🔥 Roast: Medium-Light
⚖️ Bag Size: 310 g (10.9 oz)
Tim Wendelboe has been buying coffee from the Kapsokisio cooperative since 2012, and, after falling in love with their coffees, raised money to help them build new drying beds. 90% of this lot consists of the unique K7 variety, which gives it a distinctly crisp and fruity flavor. We tasted rose hip, hibiscus, and red berries.
🌍 Origin: Mt. Elgon, Kenya
💦 Process: Washed
🔬 Variety: K7, SL28, Sl34
⛰️ Elevation: 1,800 - 2,000 MASL
🔥 Roast: Light
⚖️ Bag Size: 250 g (8.8 oz)
The Kamwangi Coffee Factory processes cherries from 1,500 smallholder farmers who grow coffee on the mineral-rich slopes of Mount Kenya. AA is the highest grade given to Kenyan coffees, and this lot was processed by the traditional double washing method, resulting in super vibrant and clean coffees. It’s got a deep sweetness, a velvety body, complex fruit notes, and lively spices. We tasted peach sherbet, ginger, and kumquat.
🌍 Origin: Kirinyaga, Kenya
💦 Process: Washed
🔬 Variety: SL-28, Ruiri 11, Batian
⛰️ Elevation: 1,100 - 1,800 MASL
🔥 Roast: Light-Medium
⚖️ Bag Size: 10 oz
Anabella Meneses is a fourth generation producer and a Cup of Excellence winner. This natural process lot is a beautiful showcase of her expertise, delivering vibrant tropical fruit and a syrupy finish. We tasted prune, pineapple, tropical fruits, and tons of sweetness!
🌎 Origin: Acatenango, Guatemala
🌞 Process: Natural
🔬 Variety: Yellow Catuai
⛰️ Elevation: 1,550 MASL
🔥 Roast: Light
⚖️ Bag Size: 11 oz (310 g)
Berkeley-based Hydrangea specialize in sourcing unusual fruit-forward coffees. This lot went through a unique wine-inspired “bio innovation” process. The cherries were placed in clay pots buried in the forest floor and anaerobically fermented with an organic microbial-rich compost that was created to enhance the coffee’s flavor profile, before being washed and dried. We tasted a zesty cup of citrus, blueberry, and orange rind.
🌎 Origin: Cundinamarca, Colombia
⚗️ Process: Bio Innovation Washed
🔬 Variety: Castillo
⛰️ Elevation: 1,450 MASL
🔥 Roast: Light
⚖️ Bag Size: 8 oz (227 g)
This is the third lot that Prodigal has secured from farmer and producer Wilder Lazo, specially air-freighted to ensure freshness. Chiroso is a rare variety with a distinctly complex profile, and this lot was anaerobically fermented to bring out rich fruits and maximize cleanliness. We tasted a jammy cup of tropical fruit, cherry, caramelized sugar, and a bright acidity.
🌎 Origin: Huila, Colombia
⚗️ Process: Anaerobic Washed
🔬 Variety: Chiroso
⛰️ Elevation: 1,480 - 1,550 MASL
🔥 Roast: Light
⚖️ Bag Size: 250 g (8.8 oz)
Oreti is one of the few remaining private coffee estates in Kenya, a 90 acre plot resting on a ridge below the Aberdare Mountains. Established in 1946, the estate is run by fifth generation producer Boyce Harries and continues to deliver spectacular coffees. AA is the largest bean size in Kenyan coffee, prized for crisp acidity and complex flavors. We tasted honeysuckle, jasmine, currant, chamomile, and sweet barley tea.
🌍 Origin: Thika Plateau, Kenya
💦 Process: Washed
🔬 Variety: SL28, SL34
⛰️ Elevation: 1,524 MASL
🔥 Roast: Medium
⚖️ Bag Size: 250 g (8.8 oz)
Olympia has worked with Amparo Pajoy since she started producing coffee 14 years ago on her farm in San Sebastian De La Plata. This award-winning coffee marks a very special achievement for Amparo and we’re delighted to share it with you exclusively here. We tasted brown sugar, milk chocolate, and apple.
🌎 Origin: Huila, Colombia
💦 Process: Washed
🔬 Variety: Caturra, Colombia, Arusi
⛰️ Elevation: 1,800 MASL
🔥 Roast: Medium
⚖️ Bag Size: 12 oz (340 g)
Sightglass has worked with producer David Muñoz for nearly a decade and they reserved this lot exclusively for Fellow Drops. David’s coffee has placed in Honduras’s Cup of Excellence and this is the first time Sightglass has purchased from his Las Flores parcel. We tasted chocolate cookie, citrus, pink florals, and stone fruit.
🌎 Origin: Santa Barbara, Honduras
💦 Process: Washed
🔬 Variety: Pacas
⛰️ Elevation: 1,550 - 1,600 MASL
🔥 Roast: Medium-Light
⚖️ Bag Size: 12 oz
La Esperanza is a small experimental research farm that’s at the forefront of Guatemala’s sustainable farming movement. This coffee was shade-grown using regenerative organic agricultural practices and the results are beautifully sweet. We tasted creme brûlée, toffee, candied citrus, and a caramel finish.
🌎 Origin: Antigua, Guatemala
💦 Process: Washed
🔬 Variety: Bourbon
⛰️ Elevation: 1,500MASL
🔥 Roast: Medium-Light
⚖️ Bag Size: 250 g (8.8 oz)