94 Celcius

Natural, Co-fermented process

Castillo from Carolina Ramírez at Finca Guayacanes, 1,550 m, co-fermented 140 hours with mandarin leaves and bitter orange. For filter or espresso.

Espresso blend of 70% Brazil (Poliana Pereira, Fazenda Chapadão) and 30% washed Peru (Nima Aleydy Juarez, El Roble). Sweet and chocolatey, good with milk.

Washed process

Washed JARC 74112 and landraces from about 1,500 smallholders at the Keramo Adara station, grown above 2,300 m. A light roast for filter.

Anaerobic Washed process

Anaerobic washed Caturra from Carmela Uduviri and Juana Gonzales in Caranavi, Bolivia, 1,600 m, roasted medium dark for espresso.

Washed process

Washed coffee from Wilton Benitez at Finca El Macarena, Cauca, grown at 2,200 m. For filter or espresso.

Strawberry Co-fermented process

Catuai, Caturra and Bourbon Rose from Brayan Alvear's collective in San Adolfo, Huila, fermented anaerobically with dehydrated strawberries.

Espresso blend: 85% washed Colombian Recruitment Lot from young Andean producers, 15% Sebastián Ramírez's red fruit co-fermented lot.

Honey process

Honey process JARC 74158, 74112 and 74110 from the Osolo station in Guji, grown at 2,240 to 2,280 m. For filter.

Sugarcane Decaf process

Red and yellow Caturra from Elias and Shady Bayter at Finca El Vergel, Tolima, 1,550 m, decaffeinated with the sugarcane process.

Co-fermented process

Halloween blend of co-fermented Colombia (Finca El Placer), honey Bolivia (Mamani farm) and washed Honduras (Las Flores).

Washed process

Washed Colombia (Wilton Benitez, Finca El Macarena) and Honduras (Sara Priscila Cerrato, Finca Las Penas). A fuller-bodied filter blend that also works as espresso.