Wide Awake Coffee

Wide Awake's primary decaf, sourced since 2020 from the El Carmen association of 60 small-scale farmers. Sugarcane decaffeination preserves sweetness and clarity while gently removing caffeine, giving a clean, balanced cup that works for espresso or filter.

Raisin, Vanilla, Maple syrup

A jammy, fruity washed coffee from the Aricha Adorsi washing station, which sources cherry from over 1,000 smallholder farmers and pays a premium for riper picking. Cherry is sorted and dried on raised beds to 12.5% humidity, giving a sweet, floral cup.

Apricot, Tangerine, Honey, Elderflower

An espresso blend combining a creamy Brazilian base from Fazenda Nunes with Colombian brightness from five handpicked, washed lots around Santa Maria. Mellow and chocolate-driven with orange sweetness, mild acidity and a delicate finish — versatile with or without milk.

Milk chocolate, Almond, Orange

A classic espresso blend from Wide Awake's Brazilian partners, combining fourth-generation farm Santa Hedwirges with Fazenda Nunes. Full-bodied with low acidity and a clean finish, built for milk drinks or a standalone shot.

Chocolate, Caramel, Hazelnut

Grown by Jhon Silva on roughly 4 hectares in remote Queromarca, sourced via the Finca Churupampa cooperative. A 24-hour cherry rest, 36 hours in drying tents, and ~22 days on raised beds produce a clean, comforting filter cup.

Red apple, Honey, Chamomile

From the Ngaratua Estate, an 18-hectare family farm run by Peterson Muthathai and his wife Purity. Slow maturation at altitude builds dense, complex beans, discovered on a 2025 cupping trip — bright, layered, and fruity in the cup.

Stonefruit, Oolong, Raspberry

From Finca Bethel, a 19-hectare family farm owned by David Fernando Vargas in Pitalito. Cherries undergo strict double selection before a 30-hour fermentation and slow shed drying of up to 17 days, producing a sweet and mellow espresso.

Red apple, Speculoos, Milk chocolate

A decaf from Siete Soles, a drying site run by Yonatan Gonzalez in partnership with Cuatro Vientos. Cherry is slowly dried under a shaded structure before sugarcane decaffeination, keeping the fruity, vibrant character of the neighboring farms' hillside cherry.

Strawberry, Lemongrass, Hazelnut

A rare nanolot from Julio Ullauri's El Rocío farm in the Pichincha cloud forest, where he manages every step of production himself. Anaerobic washed processing gives a bright, tea-like, clean and delicate cup, roasted specifically for filter brewing.

Lime, Quince, Oolong

Grown by Graciela Espinoza and sourced through Finca Churupampa. Cool temperatures and a slow ripening period build complexity, with only the ripest cherries selected and slowly dried on raised beds for a sweet, fruity filter cup.

Strawberry, Orange, Yellow kiwi, Cacao

From Hacienda Sonora, a 100-hectare, hydroelectric-powered farm at the base of Poás Volcano run by Alberto Guardia. Coffee grows under native shade before selective hand harvest and natural drying on raised beds, giving a bright, fruity cup.

Raspberry, Grapefruit, Dark chocolate

A delicate, floral coffee from El Placer farm in Huila, run by fourth-generation grower Sebastian Ramirez. High altitude allows slow cherry development, with only the ripest cherries selected and carefully washed for a light, clean cup.

Chrysanthemum, Marshmallow root, Lime