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We love the regular offering from the Mina Rica farm, so when Carolina Posada mentioned they have a naturally processed offering, of course we had to try it! This coffee is one of my personal favorites, although I'm typically fond of coffees from this...

Here by popular demand, Indonesia Sumatra Mandheling GR1 is just into the dark roast realm. With tasting notes of cedar, baker's chocolate, and various spices, this coffee is notorious for its low acidity and earthy taste.  Elevation: 1,000 to 1,600...

Of the decaffeination processes out there, we stand by the Swiss/Mountain Water Process, which uses water and carbon filters; not chemicals. "Seasonal" Decaf is seasonal because of market changes and origin sourcing, although it will remain constant with...

Ethiopia Yirgacheffe is one of my all-time favorite coffees, if not my most favorite. This high altitude African coffee is known for its floral, fruity, and sweet profile. After roasting and grinding this coffee, it gives off a strong chocolate-covered...