Sergio Aranda - Finca Anaya - Huila, Colombia

Sergio Dario Aranda Gomez has been growing coffee in San Adolfo for more than fifteen years, and Finca Anaya sits at 1,600 meters between two ranges of the Andes. This lot is Ombligon, co-fermented with strawberry, and it is the loudest coffee we have ever put in a bag.

Reminds us of the bottom of a cereal bowl. Berry Cap’n Crunch, Trix, the marshmallows in Lucky Charms, strawberry fruit roll-ups. We opened the cooling tray on the first batch and the whole roastery smelled like a Saturday morning in 1994. It is uncanny.

Limited release. Fall only. Ally sold out at origin, so when this one is gone we cannot get more.

We Taste: Strawberry Cereal Milk - Fruit Leather - Cream

Process: Washed Co-Ferment - Strawberry

Producer: Sergio Dario Aranda Gomez

Farm: Finca Anaya

Region: San Adolfo, Acevedo - Huila, Colombia

Variety: Ombligon

Altitude: 1,600 meters

Edison Argote • Quebraditas Farm • Huila, Colombia

Edison Argote brings us one of the most playful coffees we’ve tasted this year—a watermelon co-ferment that somehow feels both wildly expressive and surprisingly elegant. By combining watermelon pulp, fruit extract, and selected yeasts during fermentation, Quebraditas Farm creates a cup that’s juicy, aromatic, and unlike anything else on our menu.

Think watermelon agua fresca on a hot summer afternoon, delicate floral notes drifting through the cup, and a bright pink lemonade finish that lingers long after the last sip. It’s vibrant without being overwhelming, experimental without losing its sense of place, and the kind of coffee that makes people stop mid-sip and ask, “Wait… what is this?”

Limited release. Summer only. Best enjoyed with curiosity.

We Taste: Watermelon Agua Fresca · Rosewater · Pink Lemonade

Process: Watermelon Co-Ferment · Yeast-Assisted Fermentation

Producer: Edison Argote

Farm: Quebraditas Farm

Origin: Huila, Colombia

About the Process

This coffee begins with high-quality Colombian coffee cherries from Quebraditas Farm. During fermentation, watermelon pulp and fruit extract are introduced alongside selected yeast cultures that help guide and enhance the process. The result is a coffee that amplifies fruit character while maintaining balance, sweetness, and clarity in the cup.

Rather than masking the coffee’s natural qualities, the fermentation creates a layered experience where juicy fruit, floral aromatics, and citrus-like brightness work together to create something memorable.

Expect a cup that is refreshing, expressive, and unmistakably summer.

From the lush slopes of Turrialba, Costa Rica, this washed coffee from Aquiares Estate is the kind of cup we love for its balance, sweetness, and quiet depth. Grown on one of Costa Rica’s most respected coffee farms, this lot brings together clean structure, soft fruit, and a comforting sweetness that feels familiar but still expressive.

Roasted to a medium profile, this coffee opens with notes of chocolate wafer, vanilla cream, and golden raisin, settling into a smooth, rounded finish with gentle sweetness and a clean, approachable body. It’s rich enough to shine as espresso, but still clear and sweet as a drip coffee or pour over.

We taste: Chocolate Wafer · Vanilla Cream · Golden Raisin

Origin:

• Region: Turrialba, Costa Rica

• Producer: Aquiares Estate

• Process: Washed

• Roast: Medium

• Best for: Espresso · Drip · Pour Over

Use:

Designed as an all-purpose medium roast, Costa Rica Aquiares is sweet, smooth, and easy to enjoy every day. As drip coffee, it carries a soft chocolate sweetness with a touch of dried fruit. As espresso, it becomes round and creamy with notes of vanilla, wafer cookie, and golden raisin — balanced, comforting, and quietly elegant.

From the highlands of Santa Barbara, Honduras, this washed coffee from El Pino is the kind of cup we love for its balance, sweetness, and quiet complexity. Grown in one of Honduras’ most celebrated coffee-producing regions, this lot brings together clean fruit character, soft citrus, and a comforting sweetness that feels approachable across brew methods.

Roasted to a medium profile, this coffee opens with notes of tangerine, honey, and brown sugar, settling into a smooth finish of chocolate and gentle florals. It’s bright enough to stay expressive as a drip coffee, but developed enough to shine as espresso — sweet, round, and easy to enjoy every day.

We taste: Tangerine · Honey · Brown Sugar · Chocolate

Origin:

• Region: Santa Barbara, Honduras

• Producer: El Pino

• Process: Washed

• Roast: Medium

• Best for: Espresso · Drip · Pour Over

Use:

Designed as an all-purpose medium roast, Honduras El Pino is beautiful as a daily drip coffee, offering honeyed sweetness, soft citrus, and a clean chocolate finish. As espresso, it becomes round and sweet with notes of orange, brown sugar, and cocoa — balanced, comforting, and quietly expressive.