Moxie Coffee Co.

Sugarcane EA Decaf process

Sugarcane EA decaf from The Coffee Quest in Colombia. Caturra, Castillo, and Colombia varietals.

Washed process

Named after Nevado del Huila volcano. Caturra, Colombia, and Castillo varietals with malic acidity and dark chocolate undertone.

Dbl. Fermentation Thermal Shock Washed process

Pink Bourbon from Wilton Benitez at Granja Paraiso 92. Double fermentation thermal shock washed at 1900 masl.

Thermal Shock Washed process

Castillo by Diego Bermudez. 72-hour anaerobic fermentation, pulped, 36-hour tank fermentation with thermal shock finish.

Thermal Shock Washed process

Geisha by Diego Bermudez using bio-reactor fermentation. Gold Medal at the Global Coffee Awards, experimental filter category.

Washed process

Rotating lots from the CODECH cooperative in Huehuetenango. Bourbon field blend roasted for espresso with chocolate and nougat.

Thermal Shock Washed process

Aji Bourbon (Ethiopian Landrace mutation) from Nestor and Adrian Lasso at El Diviso. Their Ombligon was used by the U.S. Barista Champion.

Washed process

Bourbon and Caturra by Rosalio Domingo from CODECH co-op in Concepcion Huista. 2nd place in 2023 CODECH competition, 1750 masl.

Carbonic Maceration Natural process

Green Tip Geisha from Jamison Savage at Finca Deborah. Carbonic maceration natural, 1850-2300 masl. Sold in 80g tins.

Carbonic Maceration Cascara Infused Washed process

Geisha from Finca Deborah. Whole cherries infused with cascara under CO2 pressure, then washed. 1900 masl. Sold in 80g tins.

Washed process

Heirloom varietal from Chelbesa smallholders in Gedeb, Yirgacheffe. Grown at 1900-2200 masl, from a washing station built in 2019.