5 products
Sort by:
5 products
Variety: Gesha
Region: Cusco, Peru
Altitude: 2,150 Meters Above Sea Level
Process: Washed
Harvest: October 2025
Notes: Jasmine, Apricot & Pear.
This Gesha variety coffee is sourced from the Cusco region of Peru, grown at an altitude of 2,150 meters. It is a washed coffee that offers an elegant and clean cup profile. Tasting notes include jasmine, apricot, pear, white flowers, sweet lime, panela, and apple. The coffee is characterized by a viscous body that remains light on the finish.
Farm: Santa Juana
Region: Puno, Inambari, Peru
Altitude: 2,000 Meters Above Sea Level
Process: Washed
Harvest: September 2025
Notes: Grape, Currant Jam & Cacao.
Joaquin Lipa's Bourbon is an all-around fantastic coffee. His coffee is bigger on the body, medium+ sweetness & an acidity that lightly sparkles. In the cup we get notes of juicy dark fruit like Malbec grape, currant, pluot, blueberry and the like. It's a layered profile with a well rounded and full feel hinting at cacao with a tropical perk. Mr. Joaquin Lipa is presenting a very good example of Bourbon near its best.
Variety: SL9
Region: Inkawasi, Cusco, Peru
Altitude: 2,150 Meters Above Sea Level
Process: Washed
Harvest: October 2025
Notes: Berries, Grapes & Orange.
Isaac Espinoza has cultivated a memorable and uniquely berry forward Inca Gesha. Also known as SL9, this variety is Gesha-like in stature and cup profile. This coffee is similar with berry fruits and floral flourishes akin to Ethiopian Landrace characteristics. In the cup we get notes of silky berries, melon, golden grape, coffee blossom and more. This is a complex and fun coffee to experience with any brew style.
Mr. Isaac was one of the first coffee farmers to set up a coffee plantation and beneficio in Inkawasi. His coffee farm has inspired many other farmers to make their own coffee enterprises happen, now his district is making a name for themselves in specialty coffee for their quality. I am thrilled to share Don Isaac Espinoza Inca Gesha with you.
Variety: Pink Boubon
Region: Huila, Colombia
Altitude: 1,600 Meters Above Sea Level
Process: Washed
Harvest: August 2025
Notes: Tropical Stonefruit
This Pink Bourbon coffee is produced by Erick Bravo at Finca El Chaferote in San Agustín, Huila, Colombia, at an altitude of 1,600 meters. The coffee is washed and undergoes a 48-hour fermentation in cherry followed by a 36-hour dry-ferment after de-pulping. It features a big body with a viscous sweetness, delicate acidity, and flavor notes of kiwi, tropical stone fruit, and cane sugar. This well-rounded coffee is suitable for all brewing methods.
Region: Kyanza, Burundi
Altitude: 18-2100 Meters Above Sea Level
Process: Washed
Harvest: June 2025
Notes: Candied Plum, Citrus & Quince.
It has been a brilliant year for Burundian coffee and Busambo's production is one of our favorites of the season. This is our sweetest Red Bourbon lot selection from Kayanza with a super bright & clean acidity. In the cup we get an array of sunshine with notes of loquat, apple, apricot, pink grapefruit, candied plum, complex sweetness & undertones of dried fruit and cacao. A complex and glossy cup that has a fun dynamic hot to cool.