La Pradera (the farm this coffee is from) has just the absolute ideal altitude and climate (rain shadow) for growing coffee. From the very highest point of the farm, they grew only red bourbon varietal trees, processed the coffee by hand, and vacuum packed them on site.

This coffee is a honey processed coffee, meaning they leave a bit of the fruit on the bean while it is drying. This process gives the coffee a unique sweetness. Honey processed Costa Rican coffees are a personal favorite of mine, if you have never had one before, you don’t want to miss out on it! No matter how you brew your coffee, this one will do well. However, I think it truly shines as a pour over or espresso.

Tasting Notes: Red Apple, Agave, Juicy

Roast: Medium
Process: Red Honey
Elevation: 1950 MASL
Variety: Caturra, Catuai

Sourced from the southwestern Chikmagalur district––the coffee capital of India––the Mysore bean produces rich flavor and a decadent finish.

Tasting Notes: Baker’s Chocolate, Graham Crackers, Nutmeg
Roast Level: Medium
Process: Washed
Altitude: 1350 MASL
Varietal: Cauvery, S.9

This coffee is a blend from various coffee producers across Tanzania in the Kilimanjaro and Arusha regions. These groups come from districts in Kilimanjaro such as Hai and Moshi Rural district, in addition the coffee was also sourced from Meru district close to the town of Arusha. The producers of this coffee have farms between 1-2 hectares in size and intercrop with bananas and avocado.

Tasting Notes: Brown Sugar, Black Tea, Citrus and Berries

Process: Washed

Altitude: 1100-1700 MASL

Variety: Bourbon, N39, Kent, Comfact, Nyasa