Featured Coffees

Marcala Farm Project 72 Hour Double Fermentation Natural

Nougat, pink guava, coriander and Rosé

$8.00 - $15.00

Introducing the latest addition to our menu - the Marcala Farm Project's 72 Hour Double Fermentation Natural, sourced from our friends at De La Finca Coffee importers. You'll find a perfect balance of rich, well rounded body and fruity flavors in this Honduran coffee - a truly delightful tasting experience.

A rich, nutty sweetness reminds us of a Snickers bar on the cupping table, while a pink guava note brings in a subtle fruitiness. We found some complementary earthy, herb-like notes – citrusy, slightly leafy, and with a hint of spice or pepper. The finish is pleasantly dry with a refreshing aftertaste, like a splash of Rosé.

Ethiopia: Guji Tsebel Washed

Jasmine blossom, lilac, lemon sugar and white peach

$8.00 - $16.00

It's our pleasure to present Tsebel - a washed blend of Guji, Typica and Heirloom varieties sourced by the team at Catalyst Trade from smallholders in the Hambela Wamena district of the Guji zone.

We've really been looking forward to bringing some coffees from Catalyst Trade to our menu - they're Ethiopian-American owned, woman-led coffee importers driven by a dedication to sustainability, equality and innovation.

.."everyone who works in coffee deserves to experience the rewards of their labor through increased quality of life and more equitable profit distribution."

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It's our pleasure to present Tsebel - a washed blend of Guji, Typica, and Heirloom varieties sourced by the team at Catalyst Trade from smallholders in the Hambela Wamena district of the Guji zone.

We've really been looking forward to bringing some coffees from Catalyst Trade to our menu - they're Ethiopian-American owned, woman-led coffee importers driven by a dedication to sustainability, equality and innovation.

.."everyone who works in coffee deserves to experience the rewards of their labor through increased quality of life and more equitable profit distribution."

A cornerstone of Catalyst's responsible sourcing program, Tsebel represents the collaboration of many hands throughout the coffee supply chain. This particular lot was sourced from long-time Catalyst partner Aklilu Kassa, whose family owns or supports a wide network of washing stations and farms in the Guji zone. Tsebel is Catalyst Trade's custom organic blend of washed coffees from these sites, developed with a specific flavor profile in mind - the classic "Washed Ethiopia" moment, giving lively citrus and bright fruit with delicate florals.

El Salvador: Los Pirineos Honey Bourbon

Candied cherry, toasted sesame and orange zest

$12.50

Among the newest in our lineup of coffees is a delicious Bourbon varietal from Los Pirineos farm in El Salvador. Produced by Diego Baraona — a fifth-generation coffee producer carrying on the tradition and legacy of over 130 years of experience cultivated by his family.

We find some truly unique flavors in this coffee - it’s warming, like mulled spices with candied cherry, toasted sesame, and sweet buttery chick-o-stick candies complemented by juicy orange acidity.

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Baraona’s farm at Los Pirineos is situated on the flanks of a lone volcano at a height of 1400 meters above sea level. This particular location offers a unique microclimate, with sunny days and chilly breezes, making the area perfect for growing, processing, and drying coffee. Diego has made excellent use of this climate by positioning his raised drying beds between two peaks, which creates a wind tunnel through which a breeze regularly blows. The beds are exposed to the sun for twelve hours every day, and the constant wind controls the temperature, making it the perfect place to grow honey and natural coffees.

Quality is paramount at Los Pirineos, but Diego also considers social and environmental responsibilities. All of the water used in production and processing of the coffee comes from collected rainwater. Bees are also raised here for honey production and for their numerous benefits to the area's ecosystem. Around 60 people are employed by Diego on the farm, and he makes an effort to ensure that those who harvest the coffee are also working on other tasks there throughout the year for reliable and sustainable labor.

This lot of Bourbon coffee underwent Black Honey processing. After harvest, ripe cherries are pulped and the mucilage is left intact. Pulped coffee is then spread in a thin layer on shaded raised drying beds. The shade provides an extended drying time relative to other honey processes used at Los Pirineos - coffee is dried for about 25 days until reaching the optimal humidity.