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.

Like its cosmic namesake, it’s built on convergence, layered stone fruit at the front, blackberry depth through the middle, and a honeysuckle lift that lingers long after the last sip. Roasted light-medium to preserve clarity and vibrant acidity, it delivers a structured, high-definition cup with a clean extraction window for pour over and drip, while maintaining enough sweetness and balance to shine as a modern espresso.

Kanzu Station comes from the Kanzu Community in Rwanda, where cherries are grown at 1,800 meters above sea level and processed naturally — dried slowly on raised beds, whole cherry, to let the fruit sugars work their way into the bean. It's a process that rewards patience, and here it shows: this lot is loud with fruit in a way washed Rwandan coffees rarely are.

We built this one for espresso. Pulled as a shot, the raspberry hits first — sharp and jammy, not shy about it — before easing into a crisp red apple acidity that keeps the cup lively rather than heavy. It finishes long and dark, with a baker's chocolate note that rounds everything out and lingers on the palate well after the cup's empty. The body is syrupy, the kind that holds up in milk without disappearing, but it's just as compelling pulled short and sipped black.

This is a coffee that tastes like where it's from: high-grown, carefully dried, and grown by a community that's been refining natural process work into something distinctive.

El Porvenir isn't new to us, it's one of the coffees we look forward to most, and one we bring back seasonally whenever Juan Jimenez's harvest comes in. Grown at 1,800 masl on Farm El Porvenir in Huila, this washed lot is a reliable standout year after year, and this season is no exception.

Washed processing here means clarity: none of the funk of a natural, just a clean, precise read on what this farm and this elevation can do. Up front, there's an unmistakable bubblegum sweetness, playful, not cloying, that gives way to bright tangerine acidity through the middle of the cup. The finish is where it settles into something more grounded: panela, that unrefined cane sugar sweetness so common in Colombian coffees done right, rounded out by a crisp apple note that lingers.

We roast this one for filter and pourover, where its clarity and brightness get room to breathe. It's the kind of coffee that reminds you why washed Colombian lots from a good farm, in a good year, are worth waiting for.