This complex coffee comes straight from a farm in the Tarrazú region in Costa Rica. This region enjoys both high altitude and soil which is nutrient rich with traces of volcanic ash which bestows deep complex flavors while balancing acidity.The farm owner, Luis Eduardo Campos, purchased his property in 1984 and has been cultivating coffee beans with unique characteristics ever since. For the past 10 years Luis has been experimenting with different processing methods. He uses an anaerobic processing method for this special coffee.When these coffee cherries are ripe, they are handpicked and de-pulped before being placed in stainless steel tanks where the coffee goes through a quick fermentation and then allowed to dry in the sun.This truly is an exceptional coffee, and we can't wait to see what Luis comes up with next.

Origin: Tarrazú, Costa Rica
Producer: Luis Eduardo Campos, Cordilla del Fuego
Processing: Anerobic
Variety: Caturra, Catuia
Altitude: 1600ft - 1750ft

This offering hales from the vibrant country Kenya. Known for its stunning landscapes, diverse wildlife, and a rich cultural heritage, Kenya is a perfect place for Kichwa Tembo coffee to thrive. Kitchwa Tembo means “Elephant Head” in Swahili. A name that embodies this the spirit of this distinct coffee.Grown in fertile soil at an optimal altitude, these beans are picked at peak ripeness to ensure premium flavor and aroma. This is a well balanced coffee with strong bold flavors. While savoring a cup, you may notice floral undertones with just a hint of chocolate.Join us in celebrating “Elephant Head, a coffee as bold and strong as the majestic animal which shares its name. This cup will sweep you off to a taste safari!

Origin: Kenya
Processing: Washed
Variety: Batian, SL28, SL34, Ruiru 11
Altitude: 1220ft - 2300ft

Ethiopia has a deep and rich history when it comes to coffee and this decaffeinated option offers that rich history in a coffee for our decaf friends.This coffee was decaffeinated which means almost 0 caffeine in this cup to enjoy whenever you want throughout the day without having to worry about being up all night. Even though the caffeine has been removed, all the flavor you would expect from an Ethiopian coffee is still there.

Origin: Ethiopia
Processing: Decaf
Variety: Heirloom varieties
Altitude: 1700ft - 2200ft

This coffee comes from the Cesmach Cooperative that has almost 500 active farmers that supply their coffee. This shows a great picture of what coffee tastes like for the region and is in one of the most diverse forest reserve areas in the world and also contains the world's largest cloud forest. Its a great coffee and something we are considering adding to our main coffees.


Origin: Mexico
Region: Chiapas
Farm: Cesmach Cooperative
Processing Washed
Variety: Bourbon, Typica, Mundo Novo
Altitude: 1200ft - 1750ft

There are some very large differences in taste between light, medium and dark roast. The coffees will taste different depending on the country or origin and the way the coffee was processed, but the below are some quick descriptors for what the different roast levels will taste like.

Light: Higher acidity, more fruit forward, overall a brighter cup of coffee.

Medium: low to moderate acidity, much sweeter like caramel and maple syrup, more roasted flavor.

Dark: very low to no acidity, less sweet than medium, dark chocolate flavors, much more of a roasted flavor.

Similar to wine, the country that the coffee comes from can have a huge impact on the overall flavor of the coffee. From the fruit forward and berry flavors you can expect from an Ethiopian coffee, to Thai coffee where you can expect some more spice and chocolate flavors. The terroir of the place the coffee grows changes the flavor significantly.

This depends on what you are using to brew your coffee! Next to the grind options when you are making your choice, there is an example of what kind of brewer would work best for the grind option you are choosing.

This can depend on how roasted the coffee is. Light roasted coffees will generally last longer and actually will taste the best about two weeks after the roast date. Dark roast on the other hand should be enjoyed within the two to three after the coffee is roasted.

If you do not like the coffee for whatever reason, you can request a full refund within 30 days! No questions asked, just give us a call or email and we will give you the full refund.