• Tolima, Colombia
• Carbonic Maceration with Lixiviates
• Red Bourbon Varietal

From El Vergel Estate in Tolima, Colombia. This coffee underwent an 84-hour fermentation in steel tanks with added lixiviates, a coffee by-product containing a microbial population. Imported by our friends at Forest Coffee.

• Aquiares, Costa Rica
• Anaerobic Natural
• Marsellesa & Red Obata Varietal

Imported by our friends at Balzac Brothers, this coffee hailed from Aquiares in the Turrialba region of Costa Rica. We were amazed by how fragrant this coffee was during grinding. Notes of strawberry jam and sparkling lime soda highlighted the cup.

• Yirgacheffe, Ethiopia
• Natural Process
• Heirloom Varietals

This was a spectacularly light and crisp natural Ethiopian. Intense citrusy notes, it reminded us of lemon-lime soda with a notable effervescence. This coffee was imported by our friends at Coffee Quest.

• Finca La Roca, Colombia
• Natural Anaerobic Process
• Tabi Varietal

From mastermind Jorge Elías Rojas in Tolima, Colombia, this coffee underwent a process that Jorge calls "Pink Joy". This involves a 96-hour anaerobic fermentation, followed by a 15-day sun drying session.