Come for the coffee.
Stay for the art.

Toffee · Milk chocolate · Mandarin orange

A beautifully balanced Costa Rican coffee with sweet citrus acidity, rich toffee-like sweetness, and a smooth chocolate finish. Comforting and full of character, with a clarity that makes it an especially lovely everyday filter coffee.

Washed Catuai from the Granos al Cielo micromill.

From the Koke and Birbes Kela washing stations in the Yirgacheffe district of Ethiopia’s Gedeo Zone, where around 1,200 smallholder farmers bring their cherries. Grown at 1,800 metres among heirloom varieties, picked only at peak ripeness.

This is a honey process, which means the cherries ferment whole for two days before pulping, then dry on raised beds with the mucilage still on. The result is a cup that keeps Yirgacheffe’s floral lift but gains sweetness and body from the extra contact. Jasmine up front, soft stone fruit behind it, and a honeyed finish.

We taste: Jasmine · Apricot · Honey

Region: Yirgacheffe, Gedeo Zone

Producers: Around 1,200 smallholder farmers

Variety: Kurume, Dega, Wolisho

Process: Honey

Altitude: 1,800 MASL

Roast: Light to medium

Best for: Pour Over · Drip

From Nhot Ou, a district in the far north of Laos where the land climbs toward the Chinese border. Smallholder farmers grow Typica and Catimor here between 800 and 1,350 metres, high enough that the cherries ripen slowly and the beans come in dense.

Washed and dried with care, it cups quiet and round. Cocoa first, then caramelized sugar, with a roasted peanut note underneath and a silky, low-acid finish. It is the kind of coffee that doesn’t ask anything of you, and it is just as good cold as it is hot.

We taste: Cocoa · Caramelized Sugar · Toasted Peanut

Region: Nhot Ou, Northern Laos

Producers: Smallholder farmers

Variety: Typica, Catimor

Process: Washed

Altitude: 800–1,350 MASL

Roast: Medium

Best for: Drip · Cold Brew · Espresso

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 Candy - Honeydew - Sweet 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