Arnulfo Leguizamo, the owner of Finca La Primavera, is a leader in Colombia who supports his fellow farmers in the region to improve their quality. This coffee has toffee, cane sugar, and cashew flavors with a super juicy and tart finish.
We think this coffee shines in an Aeropress, but a pourover or french press are a good second choice.
Region: San Agustín, Huila
Altitude: 1840 Meters
This offering from Colombia is the result of a special project meant to highlight the unique characteristics of microlots in the Huila region. These characteristics come through as a distinct, tangy berry flavor that is rounded out by the rich, chocolatey, classic Colombian character.
We enjoy this coffee in a variety of brewing methods, but it really shines in a french press. An Aeropress or pourover method will bring out more of the herbal, tangy notes.
Farm: Multiple Famers
Variety: Caturra and Colombia
Altitude: 1500–1700 Meters
Process: Washed and Sun Dried
This certified organic coffee from Lake Kivu in Rwanda has a strong chocolate taste and heavy body. The climate of the lake and the volcanic soil come together in some magical way to make deep cherry fruit tones in this flavorful bean.
Region: Lake Kivu – Nyamyumba
Farm: Kabirizi washing station
Variety: Bourbon Mayaguez
Altitude: 1800 Meters
Process: Fully washed and dried on raised beds
Tarrazu is sourced from a group of small coffee growers that have come together to offer the best micro lots of the Tarrazu region. We found this to be a very balanced coffee that is a perfect daily drinker, with pulped fruit notes and a smooth creamy body. We’ve found this coffee to be very consistent across drip, pour over, and immersion methods.
Farm: Farmer Cooperative in Tarrazu
Variety: Caturra and others
Altitude: 1400 – 1700 Meters