This coffee from Costa Rica is harvested from November to March by hand and undergoes a thermal treatment by the inventor of the Thermico process, Luis Eduardo Campos. It has a bright acidity and a light body.

Roast level: Light
Flavors: Black Cherries & Praline Chocolate
Region: Costa Rica - Tarrazú
Farm: Cordillera del Fuego
Altitude: 1.600m - 1.750m
Variety: Caturra & Catuai
Process: Thermic
Perfect for: Pour-over, drip, french press

This coffee from Guatemala is harvested from December until March by hand. It has a bright acidity which gives it a crisp taste and a medium body.

Roast level: Medium
Flavors: Dark chocolate, butterscotch
Region: Guatemala - Cubulco, Baja Verapaz
Farm: Various women producers
Altitude: 1.600m - 1.800m
Variety: Catuai, Pache-San Ramon, Sarchimor, Bourbon, Caturra
Process: Washed
Perfect for: Pour-over, drip, french press, moka pot, espresso machine

This coffee from Nicaragua is harvested from December until March by hand and is fermented in tanks without oxygen which gives the coffee a lot of fruity flavors. It has a medium acidity and a light body.

Roast level: Light
Flavors: Tropical Fruit, White Grape, Dried Fruit & Lychee
Region: Nicaragua - Jinotega
Farm: La Bastilla Coffee Estates
Altitude: 1.300m - 1.500m
Variety: Caturra, Red & Yellow Catuai, Parainema, Java, SL28, Geisha
Process: Anaerobic
Label: Rainforest Alliance
Perfect for: Pour-over, drip, french press

This coffee from Nicaragua is harvested from December to March by hand and is dried naturally. It has a medium mild and a medium body.

Roast level: Light
Flavors: Berries, Chocolate & Cantaloupe
Region: Nicaragua - Jinotega
Farm: La Bastilla Coffee Estates
Altitude: 1.300m - 1.500m
Variety: Caturra, Red & Yellow Catuai, Parainema, Java, SL28, Geisha
Process: Natural
Label: Rainforest Alliance
Perfect for: Pour-over, drip, french press

This coffee from Colombia is harvested from March to June by hand. It has a medium acidity and a medium body, making it a perfect allrounder.

Roast level: Medium
Flavors: Caramel, chocolate, citrus & roasted nuts
Region: Colombia - Huila
Farm: Various small family-owned farms
Altitude: 1.500m - 1.800m
Variety: Caturra, Castillo & Colombia
Process: Washed
Perfect for: Drip, french press, pour-over, espresso

This coffee from Mexico is harvested from December until March by hand. It has a mild acidity and a medium body which makes it smooth and easy to enjoy coffee.

Roast level: Medium Dark
Flavours: Chocolate, Nougat & Stone Fruit
Region: Mexico, Veracruz
Farm: Descamex, Various smallholders
Altitude: 1.200 - 1.600m
Variety: Tipica, Bourbon & Caturra
Process: Washed & Water Process Decaffeination
Perfect for: Drip, Pourover, French Press, Espresso, Moka Pot

This coffee from Brazil is harvested from July to September. Because coffee farms in Brazil are situated on high-altitude plateaus, they can be harvested with machines instead of by hand. It has a mild acidity and a medium body which makes it a nice all-around coffee that is smooth and recognizable.

Roast level: Medium Dark
Flavours: Dark Chocolate, Granola, Molasses & Peanuts
Region: Brazil- Cerrado
Farm: 12 regional farms
Altitude: 1.200m
Variety: Mundo Novo, Red & Yellow Catuai, Topazio, Catucai, Acaia
Process: Natural
Perfect for: Espresso, moka pot, drip, pour-over

This coffee from Peru is harvested from June to October by hand. It has a medium acidity and a medium body.

Roast level: Medium
Flavors: Cherries, Almonds, Figs & Red Grapes
Region: Peru - Junin
Farm: Various small farmers
Altitude: 1.200m - 1.750m
Variety: Caturra, Bourbon, Typica, Pache & Catimor
Process: Washed
Label: USDA Organic certified
Perfect for: Pour-over, drip, french press, moka pot, espresso machine