Six of our most popular single-origin coffees, each in a 2oz sample pack. Six countries, six growing regions, six distinct cups — a complete tour of what specialty coffee can be. Brazil Santos — Medium RoastSmall to medium family farms in Sul de Minas, grown at 950–1,100 meters on volcanic loam soil. Naturally processed and sun-dried. Notes of mandarin orange, chocolate, and smooth sweetness — approachable, balanced, and quietly satisfying. Read more about the Brazil farm → Colombia — Medium RoastSourced from Cafe del Macizo and smallholder growers in Planadas, Tolima, grown at 1,500–2,100 meters. Fully washed and sun-dried. Notes of dark chocolate, mango, and peach — vibrant, fruit-forward, and complex. Read more about the Colombia farm → Costa Rica — Medium-Light RoastSourced from Coopetarrazu, a cooperative in San Marcos de Tarrazú, grown at 1,300–1,600 meters on volcanic loam soil. Washed and sun-dried. Notes of pineapple juice, blackberry, and almond — bright, clean, and beautifully structured. Read more about the Costa Rica farm → Ethiopia — Medium-Light RoastSourced from smallholder farmers in the Sidama Zone, grown at 1,700–1,900 meters on nitisol soils. Full natural process, sorted by hand and dried on raised beds. Notes of milk chocolate, fruity brightness, and caramel — layered, aromatic, and unmistakably Ethiopian. Read more about the Ethiopia farm → Honduras — Medium-Dark RoastSourced from the COHORSIL cooperative in Cerro Azul, grown at 1,200–1,600 meters on clay mineral soils. Fully washed and sun-dried. Notes of apple, dark chocolate, and nuts — rich, grounded, and satisfying. Read more about the Honduras farm → Tanzania — Medium-Light RoastSourced from small cooperative farmers in the Mbeya Region, grown at 1,200–1,900 meters on clay mineral soils. Fully washed and dried on raised beds. Notes of pear, floral jasmine, and strawberry — delicate, aromatic, and elegantly complex. Read more about the Tanzania farm →
