Coffee
rooted in
curiosity
and ^✶community^✶

Heirloom varieties from the district right next door to Uraga Gogogu, our last light roast. This lot runs through Dame Dabaye, a washing station pulling from smallholder farms around 1,800m. Same zone, same process, completely different cup: Uraga Gogogu was floral tea, this one runs rounder and sweeter. Loved the last one? This is worth comparing.

Run by husband and wife Luis Duarte and Tete Chacón, near the Santa Ana volcano. It used to be two neighboring farms reunited under one name after they married. This lot is Yellow Bourbon grown between 1250 and 1550m, high enough to build real depth in the cup.

Caturra and Catuaí, cousins of the Bourbon in our last medium roast and varieties Costa Rican farmers have relied on for decades. This lot sits at almost 1,900 meters, then gets processed at a mill in San Marcos de Tarrazú. The high altitude creates more depth in the cup. Balanced and familiar: chocolate, toasted nut, a mild sweetness that holds up nicely at medium roast. A cup daily drinkers will keep coming back for.