Program: Regional Select

The Regional Select program was designed to showcase the distinct flavor profiles that arise from the diverse microclimates of the regions where we source our green coffee. Factors like wind patterns, soil composition, sunlight, elevation, and other local environmental conditions play a significant role in shaping the flavor differences between, for example, Northern and Southern Colombian coffees, or between Colombian and Kenyan coffees.

For our Regional Select offerings, we prioritize cup quality and unique character, aiming to capture a true "taste of place" while ensuring availability and value. These coffees are carefully blended from lots scoring between 84 and 87 on our 100-point cupping scale. While they offer regional and often microregional traceability, they are not limited to a specific farm or producer.

Process Variety Elevation Region Country Harvest

Colombia regional select washed

Process: Washed 

Colombia is best-known for its Washed coffees. While the processing details might vary slightly from farm to farm or by association, generally the coffee is picked ripe and depulped the same day, then given an open-air fermentation in tanks or buckets for anywhere between 12–36 hours. The coffee is washed clean of its mucilage before being dried either on patios, in parabolic dryers, solar driers, or mechanically. Some Washed coffees in Colombia are mechanically demucilaged.

Ethiopian beans are elegant and unique.

Among coffee-producing countries, Ethiopia holds near-legendary status not only because it’s the “birthplace” of Arabica coffee, but also because it is simply unlike every other place in the coffee world. Unlike the vast majority of coffee-growing countries, the plant was not introduced as a cash crop through colonization. Instead, growing, processing, and drinking coffee is part of the everyday way of life, and has been for centuries since the trees were discovered growing wild in forests and eventually cultivated for household use and commercial sale.The majority of Ethiopia’s farmers are smallholders and sustenance farmers, with less than 1 hectare of land apiece.

  • This coffee bean is designed to be a great workhorse offering from Brazil that makes it a key components of our staple blends. We cup for nuttiness, lemon-like acidity, and a heavy body. With this Brazilian coffee bean we add a reliable and flavorful taste to both of our blends.

  • Process Variety

    Elevation Country Harvest

    Natural

  • Process: Natural 

    Brazilian Naturals are picked either selectively by hand or strip-picked by hand or mechanically for more commercial quality. They are then typically spread to dry on patios or, in the production of some specialty coffees, dried on raised beds. Drying can take 20–25 days, depending on the weather.
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