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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.

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.

Grown over 1000 meters in the mountains of Nicaragua, this Arabica coffee benefits from a washed processing method and a dense bean structure, lending to versatile roasting profiles. Cultivation began in the mid-1800s, with the region facing historical trade disruptions. Produced at La Finca, a Young Life Camp and Farm, the coffee contributes directly to supporting Nicaraguan youth programs; profits fund camp attendance for local students. It exhibits a medium body, and a crisp acidity.

This coffee originates from a collective of farmers, harvested between May and October. Details regarding specific growing elevations or varietals are not currently available. The “Farmers Collective” approach suggests a collaborative effort amongst multiple smallholder farms, potentially blending diverse micro-lots. Further information concerning processing methods—washed, natural, or honey—is needed to fully characterize the bean’s development. The harvest window indicates a seasonal availability linked to the region’s climate.