Luis Anibal - Vila Betulia

"Molases, Condensed Milk, Blackerries, with Citric Acidity"

This Caturron micro-lot was exposed to aerobic fermentation for a minimum of 24 hours. It was then placed in grain pro bags for 50 hours with care taken to ensure temperatures stayed below 22 degrees. Finally, the coffee was pulped, gently washed, and placed on raised beds until ideal moisture content was achieved.

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Peach Bomb!

This limited edition lot was grown by the increasingly famous Jairo Arcila at his Santa Mónica farm in the Quindio region of Colombia.

To begin processing, Jairo takes ripe cherries, places them in GrainPro bags, and adds a generous serving of wine, yeast, and dehydrated peaches. This beautiful mixture then undergoes a dry anaerobic fermentation for 72 hours. After fermentation, the cherries are pulped and spread across raised beds with more peaches to dry.

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Wholesale Coffee

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We value relationships, those nurtured with established wholesale partners and those built with our coffee producers at origin - we like to think we are the last link in connecting the coffee chain from seed to cup.    

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Coffee Journal

Showcasing Mullingar Town

Showcasing Mullingar Town

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