Brazil Legender Especial
Brazil Legender Especial from $12.99
Rich, caramel aroma cascades into a smooth wave of baker's chocolate, exotic fruit and macadamia nut. Legender Especial is a blend of coffees grown in the unique micro-regions of Machado, Poco Fundo and Campestre, located in Minas Gerais State, Brazil. Whereas most coffee regions in Brazil are well-known for large coffee plantations in big farms, Legender Especial goes in the opposite direction, consisting of small farms called sitios. Notes: Baker's chocolate, exotic fruit, macadamia nut Origin: Minas Gerais, Brazil Process: Natural Medium Roast Level
Colombia Arboleda
Colombia Arboleda from $14.99
Colombia Arboleda Origin: Nariño, Colombia Process: Washed Roast Level: Medium Notes: Dried blueberry, cherry, caramel, tropical punch Description: This Colombia comes to us from a small group of 18 producers in the Arboleda area in Nariño. The cup is wildly complex and simply delicious. It has a modest and sweet body with heavy notes of caramel and cane sugar. Beyond that, the coffee has a extremely juicy finish, especially after allowing it to cool. On the tasting table we got notes of dried blueberries, cherry, tropical punch, salted butter, raspberry, and lemon curd -- oh my! There's a mild but prominent acidity that is perfect for a summer morning. Try it as a Chemex or as a espresso over ice.
Ethiopia Yirgacheffe
Ethiopia Yirgacheffe from $14.99
Our single origin coffees are ever-evolving season to season, depending on region, process and environmental factors.  Located in Gedeo zone of the Gedeb district, Worka Chelbesa is one of the finest coffee producing areas within the famous Gedeb Woreda. Known for its dense layered semi-forest vegetation structure with false banana trees providing shade for coffee plantings, Chelbesa is a great example of an ideal coffee growing envirionment. SNAP Specialty Coffee built their new wet mill in 2019 in a small hamlet called Danche within the Chelbesa Village with the goal of purchasing exclusively red cherries from the nearby farmers. Their ambition became a reality after completion of the project. The fermentation tanks of the wet mill were constructed from ceramic for its ability to retain heat, which helps bring clarity to the coffee by increasing speed up fermentation. Coffee Name: Ethiopia Yirgacheffe Origin: Gedeb Region, Ethiopia Roast Level: Light Process: Washed Notes: Lemonade, lime, golden kiwi, oolong tea
Mexico La Aurora
Mexico La Aurora from $13.99
Origin: Oaxaca, Mexico Roast Level: Medium Process: Washed Notes: Dark chocolate, dried cherry, roasted almonds, all spice Background: La Aurora coffee comes from Sierra Norte, Oaxaca, on Mexico's Pacific Coast. Small farms of 2 to 4 hectares produce coffee under the natural shade of the jungle and allow them access to minerally rich soil while protecting the region's biodiversity. The micro-climate of Sierra Norte, between Sierra Central and Sierra Cosolapa on the Pacific coast of Mexico, allows for a slow maturation of the cherry. In combination with a slow fermentation process, a fully washed process, and sun-dried in patios, the result is a sweet profile with rich chocolate notes, vanilla, and a clean finish. Previously offered as a Coffee Club exclusive (brought back by popular demand, this time for all to try!), discover for yourself the kinds of elegant, complex coffees that you can have access to by becoming a subscriber! 
Papua New Guinea Sigri Estate
Papua New Guinea Sigri Estate from $13.99
Notes: Dark chocolate, almond, cedar, earthy, red wine Origin: Wahgi Valley, Papua New Guinea Process: Washed Medium Roast Description: This fresh crop Papua New Guinea has a bold and syrupy body that finishes with a red wine acidity; ideal for the fall and winter season or as a cold brew. On the table we got strong notes of cedar, dark chocolate, almond, dry red wine, and an aroma of soil after a fresh rainfall.  Background: Coffees bearing the Sigri name are grown at a minimum of 1550 MASL. Sigri Coffees are washed Arabica coffees and undergo a rigorous wet factory process. Quality control begins in the field; each and every coffee cherry is hand-picked, carefully checked for uniformity, and must be red and fully ripe. This attention to detail when picking the coffee cherry allows for the correct balance of sugar and acid within the cherry. The selected cherry is then pulped on the day of picking (which is rare in Papua New Guinea and the greater Indonesian region).  At Sigri Estate, the fermentation process takes place over a period of three days and is divided every 24 hours by a washing. This follows a total immersion in water for an additional day. After the 24 hours of submersion, the green coffee goes through a careful conditioning of 21 days followed by hulling, grading, color sorting and finally hand sorting. Each of these steps combined with rigorous quality control before picking produces some of the best green coffee beans from Papua New Guinea.