-
Bolivia Yulissa Chambi Red Catuai Washed
White Tea, Sweet Cream Cupcake, Silky
TASTING MENU -
Now Available Daily!
Variety: Red Catuai
Process: Fully washed; after a brief 72 hour anaerobic ripening, then coffee is depulped, fermented, and washed
Drying: Sundried on patio raised beds
Elevation: 1525 MASL
Producer: Yulissa Chambi
Region: San Lorenzo, Caranavi province, La Paz department
Origin: Bolivia
Coffee has been in Bolivia for hundreds of years, but now a new generation of coffee farmers dedicated to producing high-quality coffee are taking the stage in Bolivia.
Yulissa Chambi is a young and accomplished Bolivian coffee professional -- her coffee journey began when she was barely out of secondary school, captivated by the bubbling specialty coffee culture in the city. It was 2019 when she decided it was time to reinvigorate the forgotten family farm as the coffee industry boomed. After planting coffee on 7 hectares, she dedicated herself to producing coffee the best way possible. In the process she also set to learning the rest of the value chain, from milling to roasting and barismo: the art and practice of being a barista. She later became the National Aeropress Champion. Her coffee is limited and highly sought after locally thanks to her rapid ascent in Bolivia’s national specialty scene.
-
Tanzania Neel & Kavita Simba Washed
Jasmine, Almond, Fruit & Nut Chocolate
Variety: Simba
Process: Washed
Elevation: 1650 - 1800 MASL
Producer: Neel & Kavita Vohora
Farm: Gaia Estate
Region:Karatu District, Arusha Region,
Origin: Tanzania
Under the watchful guidance of sibling team Neel and Kavita Vohora, the Edelweiss and Gaia farms have begun to blossom from well-managed estate farms, spanning 1000 acres across multiple ridges of the Ngorongoro caldera in northern Tanzania, into an innovative and genre-defying coffee enterprise
Neel and Kavita’s interpretation of this emblematic Tanzanian washed lot showcases the distinctive Simba variety, prized in specialty coffee for its complex and savory character. Expect notes of miso, maple syrup, and kettle corn, layered with fresh botanical herbs, delicate florals, zesty brightness, and a silky, buttery texture.
Simba gained recognition through barista competitions for its unique flavor profile and remains relatively rare in commercial volumes. We love this coffee for its sweet and savory complexity, floral accents, and luxurious texture. It’s a beautiful expression of what makes Simba so sought after.
-
Colombia Granje Paraiso 92 Wilton Benitez Yellow Bourbon Inoculated Anaerobic Washed
Guava, Green Apple Candy, Kiwi, Tangerine
Variety: Yellow Bourbon
Process: Inoculated Anaerobic Washed
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: Wilton Benitez
Farm: Granja Paraiso 92
Elevation: 1500 MASL
Region: Cauca
Country: Colombia
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!
COFFEES OF THE MONTH - SEP 2026
Wilton Benitez is a Colombian coffee producer specialized in experimental processing. El Paraíso 92 is a family farm that uses innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. The farm also houses a processing plant, microbiology lab and quality lab, for careful management of conditions to guide decisions throughout the processing stages, resulting in great quality control in their production.
Wilton never stops experimenting with new processes and yeast strain cultivation, and studying their impact on coffee quality and flavours. His passion for continuous learning is bound to bring him great success -- yet he generously shares his processes with producers, helping them achieve better quality, hence marketablity of their coffees.
