The same Typica from Hacienda La Papaya processed three different ways, washed, natural, and anerobic natural. Processing is becoming increasingly recognized as more than just a set of steps to get coffee into an exportable and roast-able state. What's now clear is that producers' approaches to processing tremendously impacts coffee quality but is also a factor that can set coffees apart, making good coffees into exceptional coffees. Trying coffees side by side is one of the best ways to grow your appreciation and enjoyment of coffee, especially when all of those coffees are outstanding but sill have noticeable differences. We can't think of a better experience than these three coffees from Juan Peña.

This anerobic natural process Typica has the juiciness of the non-anerobic La Papaya typica, with bubblegum sweetness and strawberry notes to it, but as it cools it gets richer and deeper with subtle wine-likeness and cherry character.

Explosively juicy-sweet and fruity, this is a coffee that's easy to drink fast but is certainly worth savoring. It's a candy sweetness that comes through first as a juicy, watermelon flavor along with a still sweet limeade acidity.

This multi-layered coffee reveals the complexity that Ecuador's Typica variety has to offer. With cleanness serving as a white canvas, florality stands out first when the cup is hot, complimented by clementine-like citrus sweetness as it cools. Finally, delicate woodsy-berry notes (blackberry) harmonize with the earlier notes, creating a coffee that's worth pausing for every sip.

A clean natural when hot, this single farm coffee develops deeper and deeper flavors as it cools. The cup starts with stone fruits and that evolve into richer berry notes and a dry red wine character with a slight chocolate note as well.

This catuai from Jose Enamorado has a delightful tropical fruit character, in flavor, sweetness, and acidity. It's complex and balanced as filter coffee and also stands out as a bright espresso.

The careful management of a spontaneous fermentation of this coffee after its fruit was removed has produced a coffee that is clean yet delicoiusly rich with a creamy vanilla ice cream mouth feel, a coriander-like delicate citrus note, and earl grey tea flavors

This parainema from Anael Enamorado is a very complex cup, with a fruit cocktail of flavor but many more dimensions underneath it including some savory and spice notes. It's great as a filter cup and explodes as an espresso.

This small-batch La Barba coffee has been brewed hot and made cold in seconds utilizing Snapchill Technology. We can now present our coffees cold—without dilution, oxidation, or additives. Shelf stable, refrigerate after opening.

When you source coffees it's usually a disappoint to come across a decaf on the cupping table. Not with Atunkaa. It's a good tasting coffee in its own right, that just happens to be decaf. It's also farm level traceable, which is uncommon among coffees in general but practically unheard of with decaf.