Seasonal Offerings

Select Single Origins

Most coffee-producing countries have only one specific harvest season per year. It’s our mission to introduce our friends and customers to the freshest coffees possible.

We launched the Seasonal Offerings in order to highlight our favorite coffees at their peak of quality. The unique and amazing flavors change from origin to origin so we carefully profile roast every coffee to highlight its strengths. Like fine wine, coffee from one region can change from year to year so we constantly taste new coffees to showcase.

We are pleased to bring you a list of offerings that will be ever evolving and expanding.

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  • Indonesia
    Gayo MTN, Sumatra
    fairtrade / organic

    Heavy body filled with sweet notes of raisins and yams. Subtle hints of black pepper with a smokey dark chocolate finish.

    Region Aceh
    Varietal Ateng
    Process Semi-dry
    Elevation 1500 meters
    Harvest Season October - March
    Roast Temperature 430 degrees F
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  • Guatemala - Finca La Providencia
    Micro Milled

    Highly floral, with flavours of walnuts, caramel and cloves. Round buttery mouth feel with a lingering sweet after taste.

    Region San Pedro Necta, Huehuetenango
    Varietal Catuai, Caturra
    Process Washed
    Elevation 1321 M
    Harvest Season - January – April
    Roast Temperature 425 degrees F
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  • Ethiopia
    Sidama Union
    fairtrade / organic

    This classic Ethiopian profile emits strawberry fragrances and segues deliciously into flavours of Blueberries and Rainier Cherries, finishing with a heavy buttery body.

    Farm/Co-op Sidama Union
    Varietal Heirloom Ethiopian Cultivar
    Process Natural Dry
    Elevation 1800 - 2200 M
    Harvest Season October - January
    Roast Temperature 432 degrees F
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  • Ethioia, Yirgacheffe - Oromia Co-operative
    fairtrade / organic

    Rose petal and lemon blossom scents lead to flavours of Concord grape and cashew nut, with a lingering Cocoa bean finish.

    Farm/Co-op Oromia Farmer's Union
    Region Yirga Cheffe district
    Varietal Local Yirga Cheffe cultivars
    Process Washed
    Elevation 1828 M
    Harvest Season November - February
    Roast Temperature 423 degrees F
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  • Nicaragua
    Limoncillo Estate
     

    Intensely aromatic, with cherry and brandy notes on both the nose and in the cup. Hints of papaya and mango finish this full bodied coffee.

    Farm/Co-op Nicaragua - Limoncillo Estate
    Varietal 100% Pacamara Cultivar
    Process Dry Process
    Elevation 840 - 1200 M
    Harvest Season November - February
    Roast Temperature 423 degrees F
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  • Brazil - Moreninha
    Formosa
    Special Raisin Processed

    This unique style of coffee is processed by allowing the ripe fruit of the coffee cherry to naturally dry while still on the tree, producing more sugars and therefore a sweeter and fruitier profile. Bold intense dark chocolate, died peaches, heavy body.

    Region Serra do Salitre
    Varietal Mundo Novo, Catui
    Process Raisin
    Roast Temperature 424 degrees F
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  • Kenya AA – Micro lot
    Auction Lot P

    Purchased by way of auction, this delicate coffee came from a micro lot which yielded only thirty sacks of green beans.

    Sweet floral and citrus scents segue into cup flavours of Pummelo Grapefruit, and rich Dark Chocolate.

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