Roasted by a perfectionist (Joel) on Loring S15 (dialed in & saved for perfect consistency), & sold by a perfectionist (Brandon). It bothers us if:

• the coffees taste profiles aren’t perfect.
• If there is 1 imperfectly roasted bean in your bag.
• If your eyes don’t roll on the first sip.

In general regenerative & organic coffees have a richer, more complex flavor profile due to the more natural growing conditions and soil nutrients.

• Nutrition:
• more vitamins
• more minerals
• more micronutrients
• and more antioxidants
• Lower acidity = easier for sensitive stomachs.
• No chemicals: grown without synthetic pesticides or fertilizers which reduces exposure to harmful chemicals for us & the farmers, through the soil & water.

We meticulously source our coffee to:

• improve the lives of coffee farmers, their families, & their communities, by paying them more than most (respecting their craft & hard work).
• enhance soil health, restore the ecosystem & biodiversity.
• reduce carbon, conserve water, & reduce deforestation.

We only partner with farmers who match our sustainability values to make the world a better place.

We also roast with a Loring S15 because it reduces fuel-savings by 80% and reduces greenhouse gases as compared to conventional roasters.

Mexico offers an abundance of both Fair Trade- and organic-certified coffees, especially in areas like Oaxaca, Veracruz, and Chiapas, strongly influenced by the indigenous groups and cultures which have long been the driving force behind smallholders’ embrace of organic practices, in line with traditional growing philosophies.

This coffee growths in an area in Chiapas inhabited mostly by indigenous Tzeltal people. In Yajalon, organic farming is a tradition. Most farmers are using the coffee cherry pulp as fertilizer, with leaves and ash mixed in for nitrogen. This is a wet process: after pulping, the green seeds are fermented overnight, to break down the mucilage that will be washed away. Then, the coffee beans are dried on a patio or raised beds.

• Origin: Mexico Chiapas, Yajalon, in theTulijá Tzeltal Chol region
• Altitude: 1300-1700m
• Process: Organically grown, washed process
• Variety: Bourbon, Pacamara, Marsellesa
• Notes: Buttery caramel, dried fruit, cocoa nibs
• Roast Level: Medium

Duvan Rene Higuita and his family share a passion for organic coffee, and produced in their farm in Antioquia, this exquisite offering, with the specific characteristics of a nice anaerobic fermentation.

• Origin: Colombia – Antioquia – Calcedo
• Altitude 1300-1700m
• Process: Organically grown, washed, sun dried, anaerobic (180 hours of fermentation)
• Variety: Caturro, Castillo, Colombia
• Notes: Chocolate, red grape, cherry, pineapple, milk chocolate, floral
• Roast Level: Medium

Maria is the owner of three coffee farms going up in the mountains around her home. The ripe cherry’s go through a double fermentation (120 hours 15-20 days).

• Origin: Peru, Cajamarca, La Coipa
• Altitude: 1800-1870m
• Process: Organically grown, washed, & natural
• Variety: Bourbon
• Notes: Dates, plum, white flowers, grape, lime
• Farm: El Limon
• Roast Level: Medium

Tomas processes the ripe cherries through a double fermentation (48 hours each), then sun dry the coffee for 20-25 days.

• Origin: Peru, Cajamarca, La Coipa
• Altitude: 1850m
• Process: Organically grown, washed, & natural
• Variety: Yellow Caturra
• Farm:El Cedro
• Notes: Mandarin, grape, white chocolate, raspberry, blueberry
• Roast Level: Medium

The coffee is hand picked by Jorge, his family and neighbors, then goes through a double fermentation (72 hours as whole cherries, then 48 hours pulped) before being washed and sun-dried for 25-30 days.

• Origin: Peru, Cajamarca, La Coipa
• Process: Organically grown, washed, & natural
• Variety: Red Caturra
• Farm: La Lima
• Notes: Cherry, pink grapefruit, lime, wine
• Roast Level: Medium

The Swiss decaf method is one of the gentler processes, using only water and no solvents to remove 99.9% of the caffeinee, and leaving some of the volatile compounds that affect flavor and aroma intact.

This decaf originated from the Dabessa coffee farm, located near the village of Wolenso, in Limu Kossa region. This 150 hectare farm and processing site is owned by the Dabessa family, who produces both dry process and fully washed coffees. This lot is a dry process coffee, where the whole cherry is laid to dry on raised beds and not removed until both fruit and seed are down to 10-11% moisture.

• Origin: Ethiopia, Wolenso
• Process: Organically grown. Natural dry process, follow by Swiss Water Process for decaffeination.
• Variety: Ethiopian heirloom cultivars
• Notes: Brown sugar, honey, cocoa, berries
• Roast Level: Medium

A custom blend designed at ZunZun, with organically grown coffees from rainforest countries. Colombian beans give their best chocolaty tones, and the beans from Sumatra add the earthy and fruity notes.

• Origin: Columbia + Sumatra
• Process: Organically grown. Various.
• Notes: Caramel, vanilla, date, sweet mandarin
• Roast Level: Medium to dark