Coffee Beans

ONYX COFFEE   

UGANDA LONG MILES LUNAR STATION NATURAL (10 oz)

This out-of-this-world offering returns by way of Long Miles Coffee. With the hard-earned knowledge they've gleaned from years of work in Burundi, they ventured into the Rwenzori Mountains to develop a new project in this little explored producing country. This natural is produced with the production team from Long Miles Burundi, in collaboration with the producers of this area.

Notes of: Rose, Cranberry, Milk Chocolate, Plum

COSTA RICA LAS LAJAS ANAEROBIC HONEY (10 oz)

This deeply sweet microlot comes to us from our friends at Las Lajas. The proprietary "Yellow Diamond" honey process involves complex extended fermentation and drying curves, yielding complexity and tart acidity in the cup. We consider this lot to be experimental for its innovative anaerobic processing, bringing forward a deep sweetness and vibrant acidity, reminiscent of berries and dark chocolate.

Notes of: Candied Lemon, Cacao, Mixed Berries, Round

KENYA ELSHADAI COFFEE ESTATE NATURAL (10 oz)

This natural lot from Elshadai Estate in Kiambu County may mark the farm’s final harvest, as rising land value near Nairobi threatens its future. Discovered by Kenyan coffee professional Judy Murimi, the coffee underwent an estimated two-day anaerobic fermentation before drying on raised beds. With layered sweetness and gentle fruit complexity, it offers a compelling profile while being a tribute to a disappearing coffee landscape.

Notes of: Dark Chocolate, Melon, Blackberry, Raisin

SEBASTIAN RAMIREZ WHITE HONEY GESHA

There are two mountain ranges spanning from the north border of Colombia to the South where it meets Ecuador. Nestled within the Occidental range, you’ll find some of the world's best coffees growing within Quindio. One producer contributing to this high reputation is Sebastian Ramirez, a fourth-generation producer and owner of El Placer Farms, an experimental commercial project where he produces amazing coffees. Within his tenure of growing coffee, Sebastian has planted Gesha, Red, Pink & Yellow Bourbon, as well as Wush Wush. His focus is not only on growing exotic varieties, but also on processing and extended fermentations. Sebastian controls variables like temperature and PH during his limited oxygen fermentation, and he also adds a mosto, a glucose-laden liquid that is left from the anaerobic fermentation of coffee cherries. The addition of this liquid innoculates the fermentation process with the dominate yeast and bacteria from the last fermentation, ideally creating a homogenous profile across processing.

Notes of: Jasmine, Pineapple, Lime, Manuka Honey

ETHIOPIA BOCHESA NATURAL

Bochesa is a high-elevation processing site set at 2,200 meters in Arbegona, a remote district in the Sidama highlands where altitude and isolation yield exceptional clarity in cup quality. Established in 2014, the station was named after the nearby Bochesa kebele, but its identity was shaped by a local founder whose role in formalizing the site gave permanence to what was once a loosely defined growing community.

Notes of: Tangerine, Honey Pastry, Plum, Vanilla

HONDURAS SAGASTUME FAMILY NATURAL

The Parainema variety is incredibly unique, and this natural-processed lot comes from Adan and Kilverth Sagastume, a father-and-son duo farming in Honduras’s Santa Barbara region. Sourced through our partnership with Benjamin Paz, this lot reflects a new generation of post-harvest experimentation in a region long known for its washed coffees. With layered fruit, sweetness, and structure, it highlights the Sagastumes’ deep roots and evolving perspective on coffee.

Notes of: Sweet Plantain, Blackberry, Cacao Nib, Molasses