Kafiex Roasters

Sweet, balanced, and richly comforting, this naturally processed Red Catuaí comes from member farms of the Cocarive Cooperative in Mantiqueira de Minas, Brazil. Grown between 1,000 and 1,300 meters above sea level in volcanic ash soils, this coffee offers a smooth, rounded cup with cocoa and caramel at the center, complemented by berry sweetness and a gentle cardamom-like spice. Source: kafiex.com (roaster’s own copy).

Semi-Sweet Chocolate, Toasted Nuts, Brown Sugar

Sweet orange, peach, and tropical fruit come together in Nativo Nogales, a Caturra coffee from the Hernández family at Los Nogales in Colombia. Our light roast brings forward brown sugar sweetness, gentle acidity, and an inviting fruit character that makes this Reserve release easy to enjoy every day. Berry-like aromas greet you in the dry grounds, followed by sweet citrus and peach in the cup. The acidity is mild but present, with a pleasant finish that invites another sip. Source: kafiex.com (roaster’s own copy).

Sweet Orange, Peach, Tropical

Smooth, sweet, and remarkably clean, this Swiss Water decaf from Caldas, Colombia delivers the comforting richness of Colombian coffee without the caffeine. Produced by the Cooperativa de Caficultores de Anserma, this fully washed coffee is decaffeinated in British Columbia using the Swiss Water Process. Expect milk chocolate, caramel, and warming spices in a balanced cup with medium body and low perceived acidity. Source: kafiex.com (roaster’s own copy).

Milk Chocolate • Caramel • Warming Spices

Smooth, sweet, and made for everyday brewing, Esther Short is our signature filter blend and the standard drip coffee served at both Kafiex cafés in Vancouver, Washington. This fixed blend combines two washed coffees from Colombia and Mexico, using the same coffees featured in our single-origin offerings. Each component is roasted separately before blending, allowing us to develop its individual sweetness, body, and structure. Source: kafiex.com (roaster’s own copy).

Milk Chocolate, Caramel

Blueberry and strawberry lead this vibrant, candy-sweet natural Ethiopia, offering an unmistakably fruit-forward cup with impressive clarity. This Grade 1 microlot comes from smallholder farmers surrounding the Banko Gotiti processing station in Gedeb, within southern Ethiopia’s Gedeo Zone. A 24-hour cold-water fermentation followed by extended raised-bed drying develops vivid berry character while preserving a clean, lingering sweetness. Source: kafiex.com (roaster’s own copy).

Blueberry, Strawberry

Passion fruit, florals, and candied blueberry come together in Logan, a Castillo and Caturra lot from producer Julio Cesar Madrid at Finca Milán in Colombia. This Reserve release explores the farm’s innovative approach to cultured fermentation through a distinctly tropical, berry-forward cup. Logan is processed with selected yeast cultures, yellow fruits, and berries during fermentation before being washed and dried. The process gives this coffee its own identity alongside Maypop, another Finca Milán offering in our Reserve collection. Source: kafiex.com (roaster’s own copy).

Passion Fruit, Floral, Candied Blueberry

Sweet, full-bodied, and beautifully balanced, Kundalini is the house espresso at Kafiex Coffee Lab in downtown Vancouver, Washington. This fixed two-coffee blend brings together Brazil and Colombia, using the same coffees featured in our single-origin offerings. The Colombian component is washed, while the Brazilian component is naturally processed. Each coffee is roasted separately before blending, allowing us to develop its sweetness, body, and structure individually. Source: kafiex.com (roaster’s own copy).

Brown Sugar, Cocoa

Loud, candy-sweet, and unapologetically fruit-driven, this Caturra from Sebastián Ramírez’s El Placer delivers an intensely expressive cup built around red-fruit sweetness. This experimental co-ferment combines controlled fermentation with wine yeast, fruit sugars, and strawberry-driven inputs to create remarkable aromatic intensity and a jammy, confectionary profile. In the cup, expect dark cherry soda, strawberry compote, and Red Tootsie Pop, with a juicy structure and a lingering sweet finish. Source: kafiex.com (roaster’s own copy).

Dark Cherry Soda, Strawberry Compote, Red Tootsie Pop

Deep, refined, and richly sweet, Tapasya is a washed Colombian coffee developed as our darkest roast without becoming bitter, smoky, or ashy. Sourced through the Popayán Reserve Program in Cauca, this coffee is grown by approximately 75 producers at elevations between 1,500 and 2,070 meters. Our Medium-Dark roast develops notes of dark chocolate and toffee nut while preserving the coffee’s natural sweetness, structure, and clean finish. Source: kafiex.com (roaster’s own copy).

Dark Chocolate, Toffee Nut

This fixed three-component blend brings together coffees from Mexico, Brazil, and Colombia, using the same coffees featured in our single-origin lineup. Each component is roasted separately before blending, allowing us to develop its sweetness, body, and structure individually. Roasted to a Medium+ level, Three Amigos delivers chocolate and butterscotch sweetness, supported by black cherry and a full, velvety body. Its low perceived acidity creates a smooth and comforting profile, whether served as espresso, paired with milk, or brewed as French press or drip coffee. Source: kafiex.com (roaster’s own copy).

Chocolate, Butterscotch, Black Cherry

Vibrant, balanced, and created as a tribute to our hometown of Vancouver, Washington. Vancouver Blend combines a washed Pink Bourbon from Colombia with a natural coffee from Ethiopia. Each component is roasted separately before blending, creating a light-bodied cup with layered sweetness, clarity, and a lively finish. Source: kafiex.com (roaster’s own copy).

Caramel Apple • Chocolate • Sweet Tangerine