El Mandarino Natural is an outstanding Arabica coffee of the Parainema variety, grown by Rosy Dariela Mancía and her husband Roy in the lush, mountainous landscapes of southwestern Honduras. This specialty microlot stands out for its Anaerobic Natural processing, a meticulous method that gives the coffee its vibrant character and expressive sweetness. During the controlled fermentation of whole coffee cherries, the beans develop a fruity, complex aroma profile with distinct notes of orange, apple, cherry, and a gentle hint of caramel. To bring out the full depth of these flavors, we recommend brewing it as a filter coffee, in an AeroPress©, or as a Turbo Shot.

Gitesi Peaberry stands out as a rare coffee made from the Red Bourbon variety and processed by Aimé Gahizi and the team at Gitesi Coffee. It is grown in the highlands above Lake Kivu, where the climate is relatively mild.

The result is a sweet and delicate flavor profile that will infuse a moment of joy into your day.