Since its rapid proliferation throughout coffee producing countries all over the world, it has been fascinating to taste how the Geisha variety is interpreted through the lens of different terroir and processing.
This is an especially interesting example in that Costa Ricas micro milling abilities allow so much more control from beginning to end for the producer. We had certainly not tasted a honey processed Geisha up until this point but we're glad that Roger has chosen to present the coffee this way. At his farm he has installed an eco-pulper and dries the majority of his coffees on raised African beds.
Roger purchased Santa Teresa six years ago and is producing coffee on just 9 of the 60 hectares of this property, as the majority is protected forest.
Apart from a wide range of exotic coffee varietals, Roger is also growing avocados and is working towards becoming carbon neutral as part of a government program for agriculture and sustainability named Bandera Azul.
This coffee is complex and well structured with dark stone fruit tones and aromatic violet florals.
Santa Maria de Dota
Light (ideal for filter brewing or very adventurous espresso)
Plum & Almonds
Having spent some time living in Andean Ecuador, only a few hundred kilometers south from where finca Los Idolos is located in Nariño, Colombia in the south western corner of Colombia, I am reminded of the immense variety of geography, climates, ecosystems, and subsequent biodiversity of this area of the world. This coffee from Edgar Meneses at Finca Los Idolos has a plum-like acidity, gentle sweetness, and is well balanced by an almond and creamy yet clear and clean body.
Honey & Rose
That feeling when it’s still a little brisk outside, and you can’t help but sit in the bright sunshine, letting it warm you after the long dark winter. That is what this coffee is — it’s highly anticipated springtime, finally right around the corner. This cup contains honey sticky sweetness and rose; it’s balanced with a hint of refreshing bitters.
Everyone has their favorite. Be it Kvik Lunsj, Firkløver, or Helnøtt, we all have that one particular Norwegian chocolate bar that we gravitate towards. This tasty coffee from Finca Los Pirineos in El Salvador is those of you who can’t get enough Fruktnøtt in your life.
Dried Apricot & Spices
A wintry perfection of dried fruits and cardamom spice. Just what you need to warm up in cozy comfort.
Star Anise & Dark Syrup
Another stunning coffee from the Caballero Collective in Honduras. This coffee has the best of both worlds, with a lot of brightness and a lovely, full, syrupy body.
Milk chocolate & wild berries
Sold out. This gorgeous coffee from Honduras has so much to give.