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This specialty-grade, 100% Arabica coffee originates from Latin America and features a mixed varietal composition. Processed using the Mountain Water Process (MWP), this decaffeinated coffee achieves 99% caffeine removal via water and coffee solids, preserving original flavor compounds. Grown at elevations between 1200-1800 meters, it exhibits medium acidity and body with medium/high sweetness. Best suited for medium roasts and drip or French press brewing.

Yirgathon Espresso features Ethiopian Yirgacheffe beans, processed using both washed and natural methods, formulated for light roast espresso. Additional beans contributing chocolate notes create a balanced profile. Roasted to a light degree—dropped near the end of the first crack—this blend exhibits bright acidity and a developed body. The resulting espresso is designed to integrate well with milk and sweeteners, maintaining a clean finish. It is intended for those who prefer a lighter roast character.

This specialty grade, 100% Arabica coffee originates from Latin America and is entirely decaffeinated. Processed as a blend of mixed varietals, it’s designed for consistent quality and “jitter free” enjoyment. The coffee exhibits a medium body and sweetness, with low acidity. A medium roast highlights nuanced characteristics often described alongside mocha and butterscotch, making it suitable for any brewing method. It represents a current harvest selection.

Timor coffees, originating from Indonesia, are gaining recognition for their full body and lower acidity. This particular lot undergoes a water-processed decaffeination—utilizing no chemical solvents—to retain much of the bean's original character. Commonly exhibiting characteristics like dark chocolate and dried fruit undertones, these beans provide a bold, nearly caffeine-free experience for those seeking a robust Indonesian coffee. It’s a fully caffeinated variety that's become widely enjoyed.

Fazenda São José, located in Perdões, Minas Gerais, Brazil’s Campo das Vertentes microregion at 1,000 meters, has been a family operation since 1963. The 240-hectare farm cultivates varieties including Yellow Bourbon, Catuaí, and Mundo Novo. Since 2017, controlled fermentations have been employed, enhancing quality and traceability. The farm is Rainforest Alliance certified and utilizes sustainable practices—including solar power—spanning over 15 years. It’s committed to exceeding Brazilian conservation standards.

This bundle features three distinct coffees. Nicaragua’s Selva Negra is a honey-processed 100% Arabica, primarily Bourbon and Typica varietals, grown at high altitude in volcanic soil. Colombia’s Huila Gigante is washed, supporting local cooperatives focused on sustainable practices. Rwanda’s Dukunde Kawa Mbilima comes from a women-farmers cooperative near gorilla habitats, also washed, and boasts smaller bean size requiring attentive roasting.