Marlette's Coffee Company

Natural process

A natural from smallholder farms in Brazil's Cerrado, grown at 1,200 m. Nutty and excellent as drip, with cocoa, almond and vanilla bean.

Natural process

A natural Bourbon from Kinama Hill grown at 1,650 m, fruit forward with rich bittersweet depth. Fantastic as espresso.

Sugarcane Decaf (EA) process

A sugarcane (EA) decaf from smallholder farms in Huila, with balanced sweetness, a lively finish, honey, green apple and graham cracker.

Anaerobic, Washed process

An anaerobic Caturra grown by Carlos Fernández Morera at Finca El Diamante. A must for cinnamon lovers, with vanilla and passion fruit.

Natural process

A natural from Tarrazú smallholders, processed at the San Diego Mill and grown at 1,200 to 1,750 m, with panela, tropical fruit and spice.

Natural process

A natural heirloom coffee from Dambi Uddo in Guji, grown at 1,850 to 2,200 m. A wild dry-process espresso pull with berry, floral and lime.

Washed process

An organic washed coffee from the Buture Cooperative at 2,200 m, with rounded sweetness, juicy body and a gentle citrus lift.

Washed process

An organic washed coffee from the Geruke Cooperative at 2,015 m, with a syrupy body, gentle fruit, vanilla cake and maple syrup.

A balanced blend of Ethiopia, Nicaragua and West Java, crafted for all roast levels and brew methods, with chocolate, caramel and cherry.

Washed process

An organic washed coffee from the Finca Churupampa Cooperative in Cajamarca, grown at 1,500 to 1,750 m, with cocoa and baked apple.

A full-bodied blend of Nicaragua, Colombia and West Java, with a heavy chocolate body, subtle sweetness and a nutty, pastry finish.

Wet Hulled process

An organic wet-hulled Gayo coffee from the Koperasi cooperative in Aceh Tengah, with gentle earthy notes, rounded body, brownie and plum.