• 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.

• 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.