Kanna - Explorer Series
Kanna - Explorer Series
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Shipping, Pickups & Returns
Shipping, Pickups & Returns
Coffee is shipped on Thursdays.
Shipping is $7 flate rate for the USA.
Free shipping on orders over $70.
Please allow 1-2 days for West Coast, 2-4 days for Midwest and 3-5 days for the East coast. USPS recommends allowing extra time for shipping during the holidays.
We have a pickup location in downtown Hillsboro at Willow & Ash.You can pick up your coffee on Fridays from 10am to 6pm. You can select this option at checkout. Orders placed by end of day Wednesday are delivered Thursday, for pickup on Friday or any day thereafter. We will email you when your order is ready for pickup.
We also have a pickup location in downtown Forest Grove at Guidetti's Marketplace. You can pick up your coffee on Fridays(or after Fridays) from 10am to 7pm. You can select this option at checkout. Orders placed by end of day Wednesday are delivered on Thursday, for pickup on Friday or any day thereafter. We will email you when your order is ready for pickup.
We do not stock grinders, we special order them. Please allow 1-3 days for processing. Our grinders ship UPS Ground, allow 1-5 busniess days for shipping. All Baratza grinders come with a 1 year limited warranty.
The 15% discount for signing up for our newsletter does not apply to grinders.
We do not accept returns on our coffee beans. If your coffee was damaged during shipping or if you are unhappy with your coffee please contact us at vik@vikroasters.com so we can make it right.
Kanna (Can-nuh)
Mexico - Finca Fatima - Natural
We really enjoy the fruity notes in this delicious Mexican natural processed coffee. It's got real depth, with notes of strawberry, tropical fruit and a hint of nutmeg.
Ideal for pour over, drip and French press.
Whole Bean
Roast level: Medium
Region: Veracruz
Altitude: 1200-1350
Process: Natural
Variety: Garnica, Marseilles, Typica
Farm/Producer: Finca Fatima, Ernesto Perez & Givette Perez Orea
Finca Fátima has been in the Perez family for nearly a century. Today, third-generation producers Ernesto Perez and his sister, Givette Perez Orea, carry forward that legacy on their 20-hectare farm in Coatepec, Veracruz—one of Mexico’s oldest and most historically significant coffee-growing regions, and the place where Arabica coffee first took root in the country. Sitting at 1,250 meters above sea level, the estate focuses on small, premium lots of Criolla, Typica, and Geisha, guided by meticulous agronomy and a willingness to innovate in processing.
This lot is naturally processed, dried whole in the cherry so the fruit’s sugars can fully infuse the seed during fermentation and drying. The result is a cup with layered complexity and vivid fruit expression. Expect bright notes of strawberry and tropical fruit, with a hint of nutmeg. It’s a striking, expressive coffee that reflects Finca Fátima’s commitment to quality and experimentation.
Mexico’s coffee history dates back to the late 18th century, with Veracruz playing a foundational role in the country’s coffee identity. Long known for producing balanced, sweet, and complex coffees, the region has faced its share of challenges—from leaf rust to volatile markets. Still, producers like those at Finca Fátima continue to push forward, investing in specialty production and exploring new processing techniques. Coffees like this Natural from Veracruz underscore Mexico’s growing presence on the global specialty stage—and make a compelling case for what’s possible here today.
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Peru Cajamarca - Extended Fermentation - Washed
We liked the fruity notes of this coffee and how clean it is. It's juicy and pleasant to sip.
Black cherry, honey, strawberry.
Ideal for pour over, drip and French press. We also think it makes a great cold brew!
Whole Bean
Roast level: Medium
Region/Area: Cajamarca, San Jose De Lourdes
Altitude: 1800m
Process: Extended Fermentation - Washed
Variety: Caturra
Farm/Producer: Eli Chilcon Flores
This lot comes from the La Montaña farm, a 4-hectare plot run by producer Eli Chilcon and his family. The farm is situated at 1800 metres above sea level and is planted exclusively with Caturra. Climate change and fluctuating temperatures are increasingly causing problems for plots at this altitude. Droughts have become more frequent, so one of the key ways to mitigate risks from climate impacts has been the installation of shade trees around the growing areas, as well as effective irrigation systems and fertilizer dispersal to maintain soil health. Following the harvest months of July to October, the picked cherries are rested before being pulped and rested again for 48 hours. They are then washed and dried for a period of around 14 days before being prepared for storage.
The extended fermentation process is a subset of the washed coffees, where the beans are left to ferment longer than the normal day or so. This process requires closer monitoring because it can ruin the coffee if not managed properly. Once it's fermented, it is washed and dried.
This kind of fermentation offers producers a way to produce distinctive flavours and elevate their cup scores, achieving higher prices for their coffees, without requiring a big investment. The process brings out deeper, more complex flavours.
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Nicaragua - La Bastilla - Natural
For the third year in a row we have this wonderful coffee from La Bastilla Coffee Estates. Pleasant and fruity, it shines in pour over coffee makers like the V60 and Chemex, but is also perfect for drip or the French press. We might also be tempted to try it in our cold brew maker.
Ripe strawberry, raspberry, refreshing.
Ideal for pour over, drip and French press.
Whole Bean
Roast level: Medium / Light
Region/Area: Jinotega
Altitude: 1300 - 1500m
Process: Natural
Variety: Caturra, catuai
Farm/Producer: La Bastille Coffee Estates
La Bastilla's staff diligently selects only the ripest coffee cherries for Natural (dry) processing. This requires planning since drying naturals is a slow process. Coffee cherries are dried whole, without removing any of the fruit. During this stage, the coffee is turned regularly to increase airflow, support even drying, and prevent spoilage.
After the cherries have been dried, the seeds (or coffee beans) are removed from the fruit and prepared for export. The team at La Bastilla strives for strong berry notes and uses a proprietary process that is a "trade secret" of the La Bastilla mill.
La Bastilla Coffee Estates, located in the north-east region of Jinotega, NIcaragua, is renowned for its coffee. Surrounded by the natural reserve Cerro Datanli El Diablo, just a few kilometers from Lago de Apanas, Finca La Bastilla is a tropical paradise for the fauna and flora founded on deep, favorable volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence. On its two farms, Finca La Bastilla and Finca Santa Luz, the estate employs around 50 permanent and up to 600 temporary employees during the harvest season.
Micro-farms have been created throughout the estate, so that each coffee can express its full potential in accordance with the different microclimates. Each farm is further divided into lots. Lots are differentiated at the micro-farm level, but also by the variety of the coffee and the altitude.
Additionally, La Bastilla owns its own micro-mill. Every coffee is wet-milled and dry-milled with care. Between coffee varieties and its ability to control processing, La Bastilla is capable of producing more than 150 micro-lot coffees, including bespoke offerings upon request.
Nicaraguan coffee has deep roots in the country’s history and economy. Despite decades of political and environmental challenges, Nicaragua remains one of the world’s top Arabica producers. Coffee farming supports over 330,000 people, with key growing regions including Jinotega, Matagalpa, and Nueva Segovia.
Today, both large estates and smallholders contribute to Nicaragua’s diverse coffee landscape. Estates like La Bastilla showcase the country's potential with micro-lot precision, sustainable processing, and innovative fermentation methods.
