Elevation: 2350 - 2450m 

Variety: Red Bourbon 

Process: Washed

Picked at peak ripeness, the fruit of this coffee produces high quality beans with wonderfully complex flavors. Our roaster Dylan loved roasting this coffee. He said, “when coffee grows in higher altitudes, the bean is more dense and has longer to grow and mature, bringing out more complex sugars and flavors.” When we cupped this coffee we loved the green apple notes and the palatable acidity reminiscent of a mandarin orange. The notes of black currant created perfect balance in the body of the coffee. Check it out here.

Elevation: 1900 - 2100m

Variety: Red and Yellow Bourbon, Typica, Red and Yellow Caturra, Catimor

Process: Washed, 24-36 hr dry ferment, patio dried

This coffee grows in the ideal micro-climate, just where the sun hits first every morning in the valley, alongside passionfruit, hot peppers, and avocados. This coffee has vibrant notes of tropical fruit with cane sugar sweetness. Some tasters even said like Fruit Loop Cereal! The notes of papaya and mango lend a very pleasing acidity to the mouthfeel of this coffee. Check it out here.