Our Beans
We source single-origin coffees from small Mexican farms — each one tells a story of its land, its varietal, and the people behind it.
Bruselas Lemongrass
Colombia, Bruselas, Huila
A Gesha grown by Jhonatan Gasca at Finca Bella Vista in Bruselas, Huila, and roasted in Paris by KB Roasters. The thermal-shock anaerobic profile came from a rainy harvest when the whole lot had to come down at once — 30% half-ripe pinton cherries, 70% fully ripe.
Cacao Concordia
Mexico, La Concordia, Chiapas
A washed coffee from La Concordia, Chiapas with notes of cacao and caramel, rounded with piloncillo and a hint of macadamia.
Nayarit Caramel
Mexico, Nayarit
A honey-processed coffee from Nayarit's Finca Khalid, with sweet caramel and piloncillo notes complemented by red fruits and a buttery texture of pecan and almonds.
Eloxochitlán Cherries
Mexico, Eloxochitlán, OAX
A washed coffee from Eloxochitlán, Oaxaca with delicate floral and red fruit notes, rounded with cacao.
Zoquiapam Peaches
Mexico, San Lucas Zoquiapam, OAX
A high-altitude washed coffee from Zoquiapam, Oaxaca with stone fruit and nut notes, accented with cacao.
Yajalón Red Fruits
Mexico, Yajalón, CHI
A natural coffee from Yajalón, Chiapas with vibrant red and yellow fruit notes, complemented by smooth cacao.
Cacao Maragogipe
Chiapas, Mexico, Jaltenango
A washed Maragogype from Finca las Chicharras in highland Chiapas — refined and clean, leaning into deep cacao, black tea, and dark chocolate.
Morena Misantla
Mexico, Villanueva, Misantla, Veracruz
A washed coffee from Finca El Cachichin in Sierra de Misantla, Veracruz — earthy and grounded, with brown sugar, cocoa, and a quiet nuttiness.
Yajalón Red Wine
Mexico, Yajalón, CHI
A natural coffee from Yajalón, Chiapas with intense fermented red fruit notes and sweet candy.