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Forest importers present this coffee from Moises Chaguala's La Maria farm in Huila, Colombia. Together, they experiment with natural processing methods. This Aji Bourbon undergoes an 84-hour water submersion, 16-day drying, and a final stage in a mechanical silo, resulting in a stable and unique flavor profile.

Taste: Raisin, Chocolate, Molasses

Processing: Washed

Origin: Colombia

Variety: Aji Bourbo

From the family-run Finca Monteblanco in Huila,
Colombia, Rodrigo Sanchez Valencia produces this washed tropical nectar. Using
Bourbon Caturra, the coffee undergoes a unique fermentation process with
coconut, banana, and citrus fruits, resulting in tasting notes of coconut,
banana milkshake, and pineapple juice.

Taste: Coconut Banana Milkshake Pineapple Juice
Processing: Washed
Origin: Colombia
Variety: Caturra Bourbon

A rare delight from Papua New Guinea, sourced from Kindeng Dry Mill. A blend from approximately 1500 small farmers in Kindeng and Arufa communities.
Expect sandy loam and clayey soil, meticulous processing, and drying on raised beds. Simone from Café Imports introduces this exceptional coffee with a unique flavor profile.

Taste: Currant, Oolong tea, Kumquat
Processing: Natural
Origin: Papua New Guinea
Variety: Bourbon, Arusha, Typica

Jose Yovany
Rodriguez, a Honduran coffee expert since 1985, brings a comforting and
exciting coffee experience. Nordic Approach, known for exploring new
regions, discovered this gem in Intibuca. Expect silky textures, sweet
caramel, blackberry juiciness, and crisp red apple notes.

Taste: Caramel, Blackberry, Red Apple
Processing: Washed
Origin: Honduras
Variety: Catuai