Boo Coffee Roasters

Grown and milled by the Ramirez-Navarro family at their own micro-mill.

Red Plum, Cherry, Gooseberry, Dark Chocolate

Banko Chelchele processing site, working with a community of smallholder farmers.

Pineapple, Passion Fruit, Blueberry Jam, Cacao Nibs

Raro Boda Wet Mill, operated under SNAP Specialty Coffee (founded by Negusse Debela Weldyes); sourced through The Coffee Quest.

Dried Apricot, Lemonade, Berries, Earl Grey

Kii Washing Station, at the foot of Mount Kenya in the Embu region — one of three factories run by the Rungeto Farmers Cooperative Society (founded 1958, 3,000+ smallholder members). Cherry is grown on rich volcanic soils at altitude, typically shade-grown under avocado and macadamia.

Blackcurrant, Blueberry, Pomegranate, Rosehip

Blend of Brazil — Fazenda Jaguara Yellow Catuai (Natural) and Guatemala — Atitlan Pasajquim Cooperative (Washed).

Dark Chocolate, Milky Chocolate, Caramel, Brown Sugar

A constantly shifting mix of leftover roasted-coffee scraps, seasonal remnants, and test roasts that would otherwise go unused — composition changes with every batch.

Fruity, everyday-friendly (varies by batch)

Produced by La Tribu, a group of 65 women producers.

Orange, Almond, Milk Chocolate, Stone Fruit

Producer: Wilder Lazo, with Segundo Lazo and Heiner Lasso.

Strawberry Ice Cream, Pineapple Juice, Raspberry

Blend of Brazil (Cerrado, Daterra) and Ethiopia (Gedeb, Lalesa Washing Station), sourced via Falcon Coffees and Ephtah Specialty Coffee.

Milk Chocolate, Marzipan, Orange Zest, Dried Berries