Our Fall Coffee Collection welcomes the season with caramel sweetness, rich chocolate, and layers of fruit and warm spice. This fall, we feature two coffees from El Salvador, both grown at the family owned Miravalles farm. Our medium roast Pacamara offers honey sweetness and gentle citrus, while our dark roast Cuscatleco brings deeper cocoa flavors and rustic dried fruit. Gold Dot Espresso #1 completes the collection with a creamy texture and chocolate and berry notes.
Sweet and gently bright, this washed Pacamara offers caramel and honey notes accented by lime and delicate herbal tones. Dark sugar sweetness gives the cup a rounded foundation, while hints of lemon tea provide a refreshing lift. Roasted to a medium profile, its juicy body and balanced acidity highlight the coffee’s layered sweetness and subtle citrus character.
Tasting Notes: Caramel, Honey, Lime, Dark Sugar, Lemon Tea
We will be shipping out our Ethiopia Guji Gerba Dogo for all new medium roast fall subscriptions. Please see bean description below.
Rich and aromatic, this naturally processed coffee brings together bittersweet chocolate, dried prune, and palm sugar sweetness. Dried with the fruit surrounding the bean, it develops a distinctive richness that carries beautifully into a darker roast. At our chosen roast level, the beans develop a light sheen of natural oils, giving them a lustrous finish characteristic of darker roasts. A full body and gentle acidity provide depth, while hints of raisin and cinnamon add warmth as the cup cools.
Tasting Notes: Dark Chocolate, Dried Prune, Palm Sugar, Raisin, Cinnamon
Welcome back GD#1!
A blend of washed and naturally processed Ethiopian coffees, Gold Dot Espresso #1 offers a creamy espresso with layers of dark chocolate and sweet berry. Raspberry and chocolate ganache form the heart of the cup, while hints of citrus and cinnamon add lift and warmth. Its velvety texture and lingering bittersweet finish make a satisfying straight espresso, with rich cocoa flavors that also complement milk.
Tasting Notes: Dark Chocolate, Raspberry, Chocolate Ganache, Citrus, Cinnamon
Accordion pane cBright and expressive, this Ethiopian coffee offers layers of berry sweetness, lively citrus, and delicate floral notes. Flavors of blackberry, strawberry, and citrus are balanced by hints of jasmine and subtle spice, creating a cup that is both vibrant and refined. A juicy acidity and clean finish allow the coffee's complexity to shine from the first sip to the last.
Roasted to a medium profile, this coffee highlights the unique character of the Guji region, showcasing its fruit forward sweetness and elegant floral aroma.
Tasting Notes: Blackberry, Strawberry, Citrus, Jasmine, Sweet Spiceontent
Clean and articulate, this certified organic washed Gesha leads with light jasmine florals and softly rounded sweetness. Orchard fruits, pear and apple, sit at the center of the cup, accented by a gentle lift of dried orange peel. As it cools, the profile leans into green herbal tones: lemongrass, green tea, and a faint suggestion of lemon balm and blackberry leaf. The finish carries a subtle, pleasant bitterness at the tip of the tongue that keeps the sweetness in balance.
Guardian del Bosque is the 11.5-hectare farm of Ronal Carranza Montenegro, situated at 1600 meters above sea level in Lonya Grande. Planted in several varieties including Gesha, the farm reflects careful stewardship and ongoing experimentation. Ronal is a longtime member of JUMARP (Asociación de Productores Cafetaleros Juan Marco El Palto), whose work at the farm level — from post-harvest best practices to improved drying environments — has helped producers secure organic and Fair Trade certifications, ensuring premium pricing and long-term sustainability.
High in the forested hills of Ethiopia’s Guji Zone, the Shonora family has been crafting beautiful coffees for decades. Their Suke Quto site, tucked among farms at 1800–2200 meters, serves as a gathering point for smallholder growers—most tending less than a hectare of coffee passed down through generations. These tiny family plots produce cherries that are handpicked, carried down winding dirt paths, and delivered to the Shonora brothers, who continue the legacy started by their father, now 83 years old.
The result of this partnership is a natural-processed coffee bursting with life. This lot is a powerhouse Guji natural: intensely aromatic and overflowing with fruit. Expect bright strawberry, ripe blueberry, and dried stone fruits layered with tangy tamarind and the warm comfort of chai spices and cinnamon. A whisper of fresh rue herb adds a unique, almost wild character that reminds you exactly where this coffee comes from—deep, old Guji soil.
Roasted to a light dark roast , this Rwanda develops rich notes of dark chocolate, fig, and strawberry jam while still holding onto hints of blueberry and ripe fruit. The cup is full bodied and smooth with a deep sweetness that carries through each sip. As it cools, layers of date, cocoa, and cooked fruit emerge, creating a balanced and satisfying finish.
This is a fruit forward coffee with the comfort of a darker roast, offering both richness and complexity in the cup.
Tasting Notes: Dark Chocolate, Strawberry Jam, Fig, Date, Blueberry
Comforting and structured, this honey process Brazil opens with notes of honey and natural sugars layered over barley malt and soft dried apple. Chocolate builds steadily through the cup with impressions of semi-sweet cocoa, raw cacao, and a gentle cinnamon-laced bitterness that adds depth without overpowering. The body is creamy and full, carrying a warm spiced sweetness reminiscent of brown sugar and baked pastry.
This lot comes from Santa Rita de Cássia Farm, owned and operated by Carlos Henrique and his daughter Dani Alkmin. Carlos purchased the farm in 1983 and has gradually expanded it to 78 hectares across the sloping hills of the Serra da Mantiqueira, ranging from 910 to 1250 meters above sea level.
Processed as a honey, the outer cherry is removed while a generous layer of mucilage remains during drying. That extended fruit contact contributes to the coffee’s rounded sweetness and composed structure. For Brazil, and especially for a honey process, this lot feels refined and balanced, lightly fruited and chocolate-driven with steady, natural sweetness.
It works beautifully as a single origin espresso while remaining balanced and satisfying as a brewed cup.
In the misty highlands of Aceh, small farms spanning 1300–1600 meters produce some of Sumatra’s most distinctive coffees. Among them is the work of Mr. Aulia, a small-scale, quality-focused collector in the Bebesen and Kute Panang districts. His operation is intimate — a few bags at a time, processed by hand with his family — allowing for unusually careful sorting and attention to detail. Older long-berry varieties such as Abyssinia, Ateng, and Tim Tim are wet-hulled with precision, yielding a cup that is dense, sweet, and impressively clean for this traditional method.
This lot reflects that craft: carefully prepared, thoughtfully dried, and full of the rustic depth that defines Aceh’s highland coffee.
In the cup, this dark-roast Giling Basah offering is bold, earthy-sweet, and deeply aromatic. Expect a slow-building tapestry of flavor:
blackstrap molasses, palm sugar, cooked fruit, stewed plum, citrus peel, rustic coconut, and bittersweet dark chocolate.
Underneath, a backbone of forest spice, green herbs, and woodsy earth anchors the sweetness in true Sumatran character. As it cools, the deeper tones swell — peppery cacao, tobacco warmth, inky body, and a long, lingering, slightly smoky finish.
Roasted deep for maximum chocolate intensity and spice-driven richness, this coffee delivers a syrupy, powerful cup ideal for dark-roast lovers and espresso drinkers alike.
A layered, soulful expression of Aceh’s terroir — rustic, sweet, complex, and unforgettable.
High in the rugged mountains surrounding Sana’a, the tiny farming community of Bani Matari produces one of Yemen’s most celebrated coffees. Grown at breathtaking elevations of 2000–2400 meters, the coffee trees here feel more like ancient fruit orchards than typical farms — tall, old-growth, and nurtured by families who have passed their craft down through generations.
This particular lot comes through Fatoum Muslot, who continues her family’s coffee legacy begun in the 1950s. Through close relationships with roughly 100 local farmers, her team hand-selects and carefully prepares small quantities of coffee grown on plots less than half a hectare. Thanks to meticulous sorting and modern Ecotact storage (rare in Yemen), this year’s Matari arrives beautifully clean and vibrant — a standout example of what this historic region can produce.
In the cup, Mokha Matari is bold, deeply aromatic, and wonderfully complex. Expect a tapestry of rustic sweetness and fragrant spice woven through every sip:
date bar, ripe blueberry, pumpkin bread, pistachio, dried stone fruit, tangy tamarind, and bittersweet cocoa, all lifted by warming notes of Chai spice, cinnamon, Garam Masala, anise, mace, and aromatic wood. As it cools, darker undertones emerge — pipe tobacco, pepper cask, barley malt, and hints of dried fig — creating a layered, lingering finish that defines classic Yemeni coffee.
A rare taste of Yemen’s heritage, history, and high-altitude terroir — rich, wild, and unforgettable.