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Papua New Guinea Siane Chimbu Washed
Walnut, Molasses, Chrysanthemum Tea
TASTING MENU -
Now Available Daily!
Variety: Bourbon and Typica
Process: Fully washed and dried in the sun
Producer: Siane Organic Agriculture Cooperative
Elevation: 1350 masl
Region: Chimbu Province
Origin: Papua New Guinea
This coffee is sourced from farms organized around the Siane Organic Agriculture Cooperative (SOAC) located in the Chuave district within the province of Chimbu, Papua New Guinea. SOAC accesses the international coffee markets for farmers, creating greater earning capacity from direct trade relationships. They also assist farmers with financing, coffee quality improvement, organic certification, and community based projects that promote gender equality and education.
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This is a coffee that does good, and tastes good! In this comfort offering, we have a cup that celebrates the fall with a little more warmth in its flavour character - with notes of walnut, molasses, and chrysanthemum tea.
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Colombia Sebastian Ramirez Geisha White Honey with Carbonic Maceration
Green Apple Candy, Orange Chiffon Cake, Earl Grey
Variety: Geisha
Process: Anaerobic Carbonic Maceration White Honey
Fermentation: 48hr anaerobic with CO2 injection
Producer: Sebastian Ramirez
Farm: Finca El Placer
Elevation: 1750 - 2000 MASL
Region: Quindio
Origin: Colombia
Sebastián Ramírez grew up in Quindío, Colombia, a region deeply rooted in coffee tradition. He’s a fourth-generation coffee grower who, six years ago, chose to step away from law studies to carry forward his father’s work at El Placer, their 14-hectare farm in the village of Buenos Aires de Calarcá. At 1,750–2,000 meters above sea level and shaded by native trees, the farm is a place where coffee thrives. Today, Sebastián is dedicated to continuing his family’s legacy—nurturing El Placer and sharing coffees that reflect both place and passion.
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The Geisha White Honey CM coffee beans are processed with great care and attention to detail. The cherries are collected and sorted to ensure 95% reaches ideal ripeness. The beans then undergo anaerobic fermentation in 200-liter tanks at a constant temperature of 18°C, with CO2 injection and submersion in water with an oxygen pump for 48 hours. After fermentation, the beans undergo a two-phase drying process, which is carefully controlled and slowed down using shade netting.
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The result is a crisp, sweet cup filled with floral and fruit notes, with the elegance of an afternoon tea in a blooming garden.
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Costa Rica Lica Torres SL-28 Natural
Pineapple, Fruit Punch, Chocolate, Watermelon
Variety: SL-28
Process: Natural
Drying: After handpick, dried on raised beds until moisture reaches 15-20%; cherries are rested for a week and dried on concrete beds until moisture reaches 10-15%
Producer: Lica Torres
Farm: Cerro Buena Vista
Elevation: 1500 MASL
Region: Brunca
Country: Costa Rica
Every month, we bring on 3 new coffees in our lineup, serving them on Tasting Menu, which include Flight of 3 Coffees 1 Way, or Flight of 1 Coffee 3 Ways! These coffees are designed each month to broaden our coffee journey, to experience a wide spectrum of flavours that coffee can achieve from its origin, variety, and processes!
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COFFEES OF THE MONTH - OCT 2025
Located at the foot of Chirripo Volcano, the 3-hectare farm owned by Lica Torres and his family is one of only a few such courageous endeavours in Brunca, the southernmost growing region in Costa Rica. Conditions there aren't exactly idyllic: the soil is rocky, the incline steep, and the weather is often either a little too hot or a little too cold to grow any particular crop with tremendous success. Lica's father initially planted pine trees on the farm, but farming wood is a slow-going process that doesn't yield dividends very quickly.
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In 2020, Lica began to notice other families in the area growing coffee with some success, and he had just been introduced to a new, experimental hybrid variety called Milenio, which was being planted at lower elevations in Brunca. Lica decided to take a big risk and plant Milenio trees on his farm, which sits between 1500–1600 MASL. The result looked promising even after the first year, and Lica has since endeavored to cultivate other coffee varieties at elevation - bringing us this beautifully fruity SL-28 from his farm.
