Toblerone, marshmallow, orange zest and toasty hazelnut
Roast Level
The newest coffee on our menu comes from the Red 5 de Diciembre network, a collective of 1,420 smallholders in the Sierra Mazateca region of Oaxaca, Mexico.
Careful selective harvesting and a 24-hour fermentation give this coffee a refined traditional flavor profile - a balanced cup with tasting notes of Toblerone-like milk chocolate, marshmallow and lively orange zest.
Maximino Palacios and his wife Marlene are perfectionists when it comes to coffee quality at their farm, Santa Adela. Through a strong partnership with Gold Mountain Coffee Growers, they're able to continue innovating with experimental processes like this carbonic maceration microlot - a multi-time Golden Bean Award-winning coffee.
Maximino's carbonic maceration lot is a perfect example of the delicious flavor potential this experimental processing method can bring to the cup, with rich red apple body, rosy florals, sweetness like red gummy bears and a juicy, quenching mouthfeel.
Strawberry, white grape, passion fruit, and jasmine
Roast Level
We were introduced to this exceptional coffee by Benjamin and Bethanie at Gold Mountain Coffee Growers - a direct-trade cooperative of Nicaraguan specialty farms. This nanolot is a naturally processed Maragogype varietal, renowned for its exceptionally large beans and intense flavor potential.
This high-quality, low-yield lot rivals the esteemed Panamanian Geisha naturals found at auctions - a distinctive, delicate cup profile and a truly memorable coffee experience.