• 1910

  

  This medium-roast coffee features fruit-forward notes with a smooth finish, suitable for everyday drinking and for those exploring flavored coffees.

• Wallenford

  

  Sourced from Jamaica’s Blue Mountains, this single-origin coffee is defined by mild acidity and a clean structure, reflecting the characteristics commonly associated with the region’s coffee.

• Matari

  

  Produced using traditional Yemeni methods, this coffee has a fuller body shaped by natural processing techniques and a medium-dark roast profile.

• Yirgacheffe

  

  This Ethiopian coffee is grown at high altitude and produced using heirloom varieties commonly cultivated in the region, with growing conditions shaped by elevation and climate.

• Kahwa

  

  This decaffeinated coffee is processed using a natural carbon dioxide method, allowing it to retain structure, restrained acidity and cocoa-leaning notes.

• Mombasa

  

  This blended coffee combines African and Asian origins and is roasted to achieve balance and consistency across batches.