Teodoro Mulatillo grows coffee on about 5.5 hectares of his farmland in the Cajamarca region of Peru, where he has a mix of coffee varieties planted. His coffees are harvested ripe and depulped either the same day or the following day, then fermented for 20–30 hours before being washed three times. It takes about 30 days to dry the beans on raised beds under a cover of shade.
This only slightly roasted coffee is for those who are already in the know of "white coffee" and would like a little extra jolt of caffeine and don't care for... View full product details
BOLD A more roast forward approach to our organic Sumatra. A darker roast profile brings out flavors of tobacco, cedar and smoke with big body and low acidity. Region: IndonesiaProcess:... View full product details
BOLD A true testament to how roasting can change the flavor of coffee, our french roast is a brilliantly dark, delicious offering. Flavors of walnut, cedar and smoke with a... View full product details
BOLD Developed primarily for espresso, this blend offers a mild acidity and heavy body. Notes of caramel, nutmeg and a long smoky finish. Region: Indonesia, South AmericaProcess: Washed, Wet HulledTasting... View full product details