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Costa Rica Volcan Azul Alejo Castro Caturra Natural
Green Apple, Apricot, Almond
TASTING MENU -
Now Available Daily!
Variety: Caturra
Process: Natural
Drying: Patio, 13-15 Days
Farm: Volcan Azul
Producer: Alejo Castro
Elevation: 1500 MASL
Region: West Valley
Origin: Costa Rica
Alejo's family has been growing specialty coffee since the early 1900s, with a mission to improve quality while making a positive environmental impact. Their farm benefits from fertile volcanic soil and meticulous processing, producing award-winning coffees.
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Terroir maintenance is key—Alejo tailors his approach based on land conditions, conducts soil analysis, and plants new varietals annually. He also protects rainforests, avoids pesticides, and cultivates honey and shade trees.
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We’ve worked with Alejo’s coffees for many seasons and admire his dedication to quality and sustainability. His coffees are always exceptional in texture, and mysteriously delicious. This Caturra Natural is a trusty and quality cup with a delicate, easygoing profile.
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Kenya Mumwe Mahiga Double Fermentation Double Washed
Plum, Candied Orange, Cherry Tomato
Varieties: SL-28, SL-34, Ruiru 11, Batian
Process: Double Fermentation (12hr + 12-36hr), Double Washed
Drying: Raised African Beds
Soil: Volcanic
Producers: 400 smallholders around Mahiga factory
Elevation: 1700-1890 MASL
Region: Mumwe, Nyeri
Origin: Kenya
Mt. Kenya, Africa’s second-highest peak, dominates Kenya’s Central Province, where high-elevation, mineral-rich soils produce some of the world’s best coffees. Nyeri, one of six central counties extending from the mountain, is especially renowned.
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Kenya’s coffee sector thrives on a cooperative system, with farmers managing production, marketing, and profit allocation. Othaya Farmers Cooperative Society, including Mahiga Factory, is one of the largest, with 19 factories and over 14,000 members. Kenya is also known for meticulous processing—coffee is carefully sorted, washed multiple times with fresh river water, and conditioned at high elevations, ensuring exceptional quality.
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This coffee is mindblowingly sweet. Its flavor profile is complex, well-balanced with plenty of plesant and interesting citrusy acids.
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Colombia Paradise Pink Bourbon Inoculated Anaerobic Washed
Strawberry, Pink Grapefruit, Rose, Vanilla
Variety: Pink Bourbon
Process: Inoculated with Saccharomyces Pastorianus; Double Anaerobic Washed
Fermentation: Anaerobic - Two Stages: 96hr and 48hr
Producer: Wilton Benitez
Farm: Granja Paraiso 92
Elevation: 1900 MASL
Region: Cauca
Country: Colombia
Every month, we bring on 3 new coffees in our lineup, serving them on Tasting Menu, which include Flight of 3 Coffees 1 Way, or Flight of 1 Coffee 3 Ways! These coffees are designed each month to broaden our coffee journey, to experience a wide spectrum of flavours that coffee can achieve from its origin, variety, and processes!
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COFFEES OF THE MONTH - MAR 2025
Wilton Benitez is a Colombian coffee producer specialized in experimental processing. El Paraíso 92 is a family farm that uses innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. The farm also houses a processing plant, microbiology lab and quality lab, for careful management of conditions to guide decisions throughout the processing stages, resulting in great quality control in their production.
This Pink Bourbon is inoculated with Saccharomyces Pastorianus, enhancing its floral and strawberry notes. A longtime favorite, it excels in pourover, espresso, milk drink, and both hot and cold signature beverages - versatile and consistently delightful!