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Ecuador La Papaya Typica Mejorado Anaerobic Washed
Orange Creamsicle, Peach, Ramune Soda
TASTING MENU -
Now Available Daily!
Variety: Typica Mejorado
Process: Anaerobic Washed
Farm: Hacienda La Papaya
Producer: Juan Peña
Elevation: 2000 MASL
Region: Saraguro, Loja
Origin: Ecuador
Juan Peña is one of Ecuador's most renowned specialty coffee producers. He has been recognized for many top producer awards in Ecuador and throughout the world. His coffee has also been featured in many Barista Competitions. We have taken his coffees to participate in competition also, as all the coffees from La Papaya have been amongst the highest qualities and most interesting textures we have come across. This coffee is from our reserve collection, roasted in mini batches for serving exclusively in-store, on the May Tasting Menu.
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Costa Rica Corazón de Jesús Geisha Anaerobic Natural
White Floral, Fresh Apricot, Cotton Candy
Variety: Geisha
Process: Anaerobic Natural (reposado 12hr, 48hr anerobic chamber)
Drying: Raised African Beds, 38 days
Producer: Jhon Alvarado
Elevation: 1950 MASL
Region: Brunca, Chirripo
Origin: Costa Rica
In the highlands of Costa Rica’s Brunca region at 1950m, Jhon Alvarado Abarca and his sons cultivate coffee with dedication and vibrant spirit. Several of Jhon’s siblings also farm nearby, and together the family manages 16 hectares across four farms, producing up to 800 bags in a strong harvest year.
This Geisha lot undergoes an “reposado” stage—resting overnight in grain pro bags after harvest and washing—followed by a 48-hour anaerobic fermentation to develop its unique profile.
The Alvarado Fonseca family built their Corazón de Jesús (Heart of Jesus) micromill under immense time and financial pressure, just ahead of harvest. Its name reflects the heart and effort poured into its creation. Brunca is one of Costa Rica’s eight regions, each with distinct coffee character.
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Colombia Paradise Typica Inoculated Anaerobic Washed
Jasmine, Green Apple Candy, Yuzu, Apricot Jam
Variety: Typica
Process: Inoculated with Saccharomyces Pastorianus; Double Anaerobic Washed
Fermentation: Anaerobic - Two Stages: 48hr and 68hr
Producer: Wilton Benitez
Farm: Granja Paraiso 92
Region: Cauca
Country: Colombia
Elevation: 1900 MASL
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 - MAY 2025
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.
Like the well-adored Paradise Pink Bourbon, this Typica variety has been inoculated with a specific yeast, Saccharomyces Pastorianus, which degrade the mucilege into pleasant and mouthwatering acids to give the coffee a prominent floral and fruity character!