Fortitude Coffee

Sourced through Raw Material's Villamaria Project from Corozal — literally "Cold Lands", the highest-elevation area of Villamaria. Processed at the Jamaica drying station (1,300m), which works with 30–50 families from higher-elevation farms using Nuna dehydrators to carefully manage temperature and humidity. Crisp red apple acidity with deep, molasses-like sweetness. Source: fortitudecoffee.com

Red Apple · Molasses · Honey

Decaffeinated using ethyl acetate derived from fermented sugarcane — a compound also naturally occurring in bananas and beer. Beans are steamed to increase porosity, submerged in the solvent to remove 97% of caffeine, then steamed again to clear residual traces, leaving under 30ppm. A clean, sweet cup with caramel and honey leading into a smooth chocolate finish — among the finest decafs Fortitude has tasted. 2025 harvest. Source: fortitudecoffee.com

Caramel · Apple · Cocoa

Grown by Mario Hervas at Finca Meridiano, established in 2011 and now dedicating 95% of production to this Typica Mejorado varietal, a hybrid believed to descend from Bourbon and Ethiopian Heirloom stock. An almost sparkling, lemonade-like cup with strawberry, raspberry and a lemon-sherbet finish. Source: fortitudecoffee.com

Pink Lemonade · Strawberry · Sherbet

From Roiber Becerra's family-run Peruvian farm, which pairs exceptional coffee production with active reforestation. This natural-processed Geisha is intensely juicy and citrus-forward, with blood orange and ripe stone fruit up front and a delicate, jasmine-like floral finish. Source: fortitudecoffee.com

Blood Orange · Stone Fruit · Jasmine

Fortitude's house blend pairs two of their single origins: 75% La Palma, a washed Castillo from the Villamaria Project in Colombia, for texture, balance and richness, and 25% Gatubu AA from Kenya's Iyego cooperative for vibrant acidity. A complex everyday coffee with real depth.

Sweet, vibrant, balanced

A fully washed AA lot from around 600 farmers delivering to the Gatubu factory of the Iyego cooperative in Muranga County, on the volcanic foothills of Mount Kenya. Cherries are pulped, fermented 12-48 hours, washed and dried slowly. Zesty and juicy: blackcurrant and lime over dark molasses sweetness and a syrupy body. 2025 harvest.

Blackcurrant, molasses, lime

A natural Catiope-55 from Hacienda Venecia, a farm of more than 100 years near Manizales and the Los Nevados National Park. Catiope-55 is a hardy hybrid of Sarchimor and Ethiopian heirloom developed for local conditions, part of the farm's work on climate-resilient varieties. Papaya, red apple and golden syrup.

Papaya, red apple, golden syrup

The Water Pillow anoxic method from Shyira station applied to a natural: cherries ferment sealed in water before drying in the fruit. A clean, wine-like cup full of dark fruit with a sweet, jammy aftertaste. 2025 harvest, Red Bourbon.

Plums, port wine, jam

Fortitude's seventh year buying from Shyira, a station built in 2017 at 2,000 m that collects cherry grown at 2,000-2,400 m, some of the highest in Rwanda. This lot is fermented with the low-cost Water Pillow method developed with Raw Material and Muraho Trading: cherries sealed in water under plastic sheeting. Clean and refined, with soft melon and lychee acidity and honey sweetness.

Lychee, mango, honey

The natural-processed counterpart to Fortitude's washed Shyira lot, from the same station established in 2017 at 2000m and benefiting from high elevation and proximity to a river. Juicy and vibrant, with blackberry sweetness and bright red-apple acidity. Source: fortitudecoffee.com

Blackberry · Red Apple · Vanilla

Fortitude's seventh consecutive year buying from Shyira — a washing station established in 2017 at 2000m, sourcing cherry from producers up to 2400 MASL. A partnership between Raw Material and the locally based Muharo Trading Company has driven ongoing quality and infrastructure gains. Clean and refined, with vibrant stone-fruit sweetness and sparkling citrus acidity. Source: fortitudecoffee.com

Nectarine · Citrus · Maple Syrup