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Where this coffee comes from. The farm is a starting point for learning about its growers, growing environment, and production story.

A reference used to identify and trace this batch of coffee. One farm can produce several lots; the reference is not a quality score.

The cultivated variety of the coffee tree. It can influence flavor potential, while growing conditions, processing, roasting, and brewing also shape the cup.

How the coffee fruit is handled after harvest, including removing its outer layers and drying. The recorded details above describe this lot; a process name alone does not guarantee a particular flavor.

Washed: the skin and most fruit flesh are removed, and the sticky mucilage is removed through steps that may include fermentation and washing, before drying. Exact practices vary by producer.

Where this coffee comes from. The farm is a starting point for learning about its growers, growing environment, and production story.

A reference used to identify and trace this batch of coffee. One farm can produce several lots; the reference is not a quality score.

The cultivated variety of the coffee tree. It can influence flavor potential, while growing conditions, processing, roasting, and brewing also shape the cup.

How the coffee fruit is handled after harvest, including removing its outer layers and drying. The recorded details above describe this lot; a process name alone does not guarantee a particular flavor.

Washed: the skin and most fruit flesh are removed, and the sticky mucilage is removed through steps that may include fermentation and washing, before drying. Exact practices vary by producer.

Where this coffee comes from. The farm is a starting point for learning about its growers, growing environment, and production story.

A reference used to identify and trace this batch of coffee. One farm can produce several lots; the reference is not a quality score.

The cultivated variety of the coffee tree. It can influence flavor potential, while growing conditions, processing, roasting, and brewing also shape the cup.

How the coffee fruit is handled after harvest, including removing its outer layers and drying. The recorded details above describe this lot; a process name alone does not guarantee a particular flavor.

Natural: typically, the whole coffee fruit is dried before the dried outer layers are removed. Additional labels such as Waterfall or DF refer to the producer's specific process and need their own production details.

Where this coffee comes from. The farm is a starting point for learning about its growers, growing environment, and production story.

A reference used to identify and trace this batch of coffee. One farm can produce several lots; the reference is not a quality score.

The cultivated variety of the coffee tree. It can influence flavor potential, while growing conditions, processing, roasting, and brewing also shape the cup.

How the coffee fruit is handled after harvest, including removing its outer layers and drying. The recorded details above describe this lot; a process name alone does not guarantee a particular flavor.

Washed: the skin and most fruit flesh are removed, and the sticky mucilage is removed through steps that may include fermentation and washing, before drying. Exact practices vary by producer.

Where this coffee comes from. The farm is a starting point for learning about its growers, growing environment, and production story.

A reference used to identify and trace this batch of coffee. One farm can produce several lots; the reference is not a quality score.

The cultivated variety of the coffee tree. It can influence flavor potential, while growing conditions, processing, roasting, and brewing also shape the cup.

How the coffee fruit is handled after harvest, including removing its outer layers and drying. The recorded details above describe this lot; a process name alone does not guarantee a particular flavor.

Natural: typically, the whole coffee fruit is dried before the dried outer layers are removed. Additional labels such as Waterfall or DF refer to the producer's specific process and need their own production details.

Where this coffee comes from. The farm is a starting point for learning about its growers, growing environment, and production story.

A reference used to identify and trace this batch of coffee. One farm can produce several lots; the reference is not a quality score.

The cultivated variety of the coffee tree. It can influence flavor potential, while growing conditions, processing, roasting, and brewing also shape the cup.

How the coffee fruit is handled after harvest, including removing its outer layers and drying. The recorded details above describe this lot; a process name alone does not guarantee a particular flavor.

Honey: the skin is removed and some sticky mucilage is retained during drying. The name does not mean honey was added, or that the coffee must taste like honey.