Inspired Coffee Roasters - North Park

Honey process

Peaberries sorted from Long Miles microlots. The selection reads clean and tea-like, and the honey process adds sweetness without burying the fruit.

Honey process

A collective of farmers in Tablon de Gomez, honey processed with a 48 hour fermentation in mucilage and dried slowly.

Honey with strawberry co-fermentation process

An extended anaerobic fermentation with yeast and natural strawberry, pushing the boundaries of what Colombian processing can do.

Tropical Natural Anaerobic Co-Ferment process

Purple Caturra from Finca Monteblanco, where Rodrigo Sanchez Valencia works the frontiers of fermentation without burying the bean.

Washed process

Pacas and Bourbon grown under native shade at Las Lomas, a farm the Alvarez family has worked for nearly seven decades.

Dry Process process

A natural from the Guji highlands, grown by smallholders around Buku Abel. Ripe tropical fruit meets warming spice and bittersweet cocoa.

Washed process

Grown at Pacavita in western Honduras by Silvestre Vasquez and Joel Lopez, sun dried through a clear dry season.

The Muse blend plus three rotating single origins. Where they suggest starting if you are new to them.

Three rotating limited release single origins, chosen for contrast. The adventurous end of the range without picking each bag yourself.

Washed process

From Finca Las Chicharras in the Chiapas highlands, dried on raised beds in temperature controlled greenhouses.

The house blend and the one they reach for most. Bright berry lift over milk chocolate sweetness, built to be versatile rather than showy.

Anaerobic process

An anaerobic natural from the Kigezi Highlands, grown by 300 smallholder farmers. Berry sweetness meets red wine, citrus and warming spice.