Highlighting notes of strawberry, floral honey, and stone fruit, DOUBLESTAR presents a fruity and bold roasting profile perfect for espresso, pour over and everything in between.

Boasting rich notes of chocolate, plums, and blood orange, EARTHSHINE provides a harmonious multi-origin blend of balanced sweetness.

With tasting notes of raw sugar, hibiscus and apricot, NEBULA showcases elements of floral tea like aromatics accompanied by a syrupy body and stone fruit like acidity.

High in the foothills of Costa Rica’s Poás volcano, Doña Francisca and Oscar Chacón are reimagining what espresso can taste like. As third-generation producers and founders of the Las Lajas micromill, they’ve built their reputation on precision, patience, and care for the land. Their Cumbres del Poás lot comes from the volcanic slopes that surround their home, where rich soil and cool elevation create the foundation for clean sweetness and bold character. The Chacón family handpicks cherries at peak ripeness, guided by brix readings that measure natural sugar content. Instead of washing, they rely on carefully controlled natural processes that conserve water and preserve depth. The result is a structured espresso that layers ripe fruit and caramelized sweetness with the clarity only volcanic soil can produce, a signature of Las Lajas and the next generation of Costa Rican excellence.

Ethiopia is where coffee’s story begins. It’s one of the few places on Earth where coffee still grows wild, rooted in rich volcanic soil and surrounded by unmatched genetic diversity. That’s what gives Ethiopian coffees their incredible range of character, vibrant, complex, and alive with flavor. At Tracon’s Worka Sakaro station, smallholder farmers bring in perfectly ripe cherries by hand. Each one is carefully sorted before entering stainless steel canisters for a 4-5 day anaerobic fermentation. Inside, oxygen fades, pressure builds, and the coffee develops its signature intensity. Once the cherries reach the right moisture level, they move to raised African beds to sun-dry for up to 18 days, locking in deep fruit character and layered sweetness. The result is a coffee that feels both ancient and new a true expression of Ethiopia’s wild origin energy.