Finca La Suiza is the first El Salvadorian coffee we've ever sold, and has left us wondering why we've held out for so long. Grown by Carlos and Julia Menendez in the Santa Ana region of El Salvador and washed processed using an innovative, frictionless washing technique, La Suiza offers a unique cup with a floral aroma giving way to a touch of crisp acidity, notes of berry flavor, and hints of spice.

We're very excited to bring you Costa Rican a micro-lot from the same Chacon family whose coffee we've been proudly serving for over a year. The Perla Negra is naturally-processed and expertly-roasted to bring out an intensely nutty aroma that opens up with a surprisingly fruity taste.

A cooperative from a small village in the Huehuetenango region of Western Guatemala allows us to bring you this exceptional coffee. It stars with a floral aroma before hitting you with rich, prominent notes of chocolate and hazelnut with subtle hints of cinnamon and mango. Its dark chocolate aftertaste will stay with you for a while.

Located around the Gombe Stream National Park (made famous by Jane Goodall’s groundbreaking chimpanzee research), the farms of the Kanyovu collective have improved their coffee from commodity-grade to some of the best in all of Africa. This medium-light roast starts with a floral aroma and excites throughout with a citrusy, bright flavor. We love it so much that we’ve started to serve it as our first single-origin espresso.