Tasting Notes: Elevate the everyday with a beautiful blend of brown sugar, stone fruits, and nutty almond.

Our coffee is an invitation. An invitation to explore and identify your own experience with flavor. Taste something different? Why not take a look at the flavor wheel, and try to identify the different notes that best represent your own experience?


Rioblanco, Tolima

Tolima is a treasured coffee-producing region in the center-west of Colombia along the eastern flank of the Andes. The mountainous area reaches elevations as high as 17000 ft above sea level and includes a wide variety of microclimates that make it incredibly biodiverse. Coffee in Tolima tends to be grown by small, family farmers with a strong focus on quality and innovation; the result is a sumptuous coffee known for its sweet, exotic notes. But perhaps the most praiseworthy part of the region is the producers’ focus on both the quality of the coffee that ends up in your cup, as well as the wellbeing and progress of their niche coffee-growing community.



Caturra is one of the most well-known, natural mutations of the Bourbon varietal. It’s celebrated for its crisp, complex, and sweet flavors and its well-balanced profile often makes it an easy crowd-pleaser.


Coffee cherries are 48 hours fermented in plastic tanks, then the are de-pulped and 12 hours fermented in open tanks and finally 24 hours more. Drying under the sun for 18 days on the marquesinas.


Light Medium

Brew Guide

Pour Over

For pour over coffee, a recommended ratio is 1:16, which means using 1 gram of coffee grounds for every 16 grams of water. Approximately 3 tablespoons of coffee for every 10 ounces of water. This ratio provides a well-balanced brew with optimal extraction, while still allowing for personal taste preferences. Here is a breakdown of the ratio:

Dose: 12g

Ratio: 1:16

Water: 200g at 200°F

Grind: medium-fine grind size

Bloom: 50g / wait 40 sec

Pours : 3x50g

Target End Time: 2:30-3:30

Heater water to 200°F and rinse your filter before putting your coffee grounds in. Fully saturate your coffee grounds with 50g of water, wait 40 seconds for the bloom. After the bloom continue your circle pour ending slowly in the center 3 x 50g. Finish the brew with a total brew time in 2:30-3:30 min.

Take a moment, smell the aroma of all the flavors, decant and enjoy.

French Press Recipe

Ratio: 1:12.5

Dose: 40g

Water: 500g at 205°F

 1. Pour the water first

2. Put the coffee and stir

3. At 1min30, break the crust and stir

4. At 2:45, scoop out floating grounds

5. At 3:30, plunge/press slowly

 Take a moment, smell, decant and enjoy.