April Coffee Roasters

From Jose Roberto Monterroso Pineda at Finca El Morito in Guatemala's Jalapa department. Balanced sweetness and body with bright citrus acidity — a clean, structured Pacamara that showcases the variety without any off-notes.

Nougat, grapefruit & citrus

A limited lot from Diego de la Cerda's El Socorro farm in Palencia, Guatemala. High sweetness and vibrant acidity with delicate notes of nectarine, honey, and jasmine — a textbook expression of washed Geisha refined in the hands of a meticulous producer.

Nectarine, honey & jasmine

From Diego de la Cerda's El Socorro farm in Palencia. The Maracaturra — a Maragogype × Caturra hybrid — delivers a full body with soft acidity, peachy sweetness, and delicate floral notes. Clean and expressive across filter and espresso.

Peach, nougat & florals

From Viktor Barrera at Finca El Tesoro in Palestina, Huila. Maximum sweetness with bright acidity and a floral complexity that defines washed Pink Bourbon at its finest — honey-like body, lemon candy brightness, and an elegant lingering finish.

Honey, candied lemon & florals

Certified organic from Ismael Sarango's farm in La Coipa, Cajamarca. The Marshell variety — rare outside Peru — produces a rich, sweet cup with milk chocolate body, dark sugar sweetness, and dried raisin notes. A comforting, well-rounded coffee.

Milk chocolate, muscovado & raisins

From Peter Mbature's Kamavindi Estate in Embu — an estate that cultivates SL34 alongside SL28, Ruiru 11, and even 300 Gesha trees. Bright berry acidity with stone fruit depth, medium body, and the structured complexity Kenya does best.

Berries, red apple & plum

Certified organic from the Kayon Mountain Cooperative in Ethiopia's Oromia region. Natural-processed heirloom varieties with rich fig sweetness, red grape complexity, and floral top notes. A versatile omni-roast that works beautifully for both filter and espresso.

Fig, red grape & florals

From Tadesse Hanka in Bombe, Bensa — one of Sidama's most celebrated sub-regions. The Krume 74158 variety delivers a vibrant, citrus-forward cup with delicate florals and stone fruit sweetness. Clean, precise, and deeply aromatic.

Citrus, floral & stone fruit

From Alejo Castro's Volcan Azul farm in Alajuela — one of Costa Rica's most innovative producers. A natural-processed SL28 (a Kenyan variety grown in Costa Rica) with warm red fruit sweetness, gentle spice, and a round, cooked apple body.

Red fruits, brown spice & cooked apple