Kanna - Explorer Series

Kanna (Can-nuh)

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Costa Rica, Tarrazú - Lactic Anaerobic Fermentation Process

This process begins with a carefully hand-sorted selection of super-ripe coffee cherries with a high Brix score and optimal sugar content, which feeds the anaerobic process. No water is used during the fermentation stage, and the sugars are transformed into lactic acid, intensifying aromas and sweetness and translating into unique flavors in the brewed coffee. Once the lactic anaerobic fermentation process is complete, the coffee is 100% sun-dried to maintain quality.

The result of all this is juicy coffee with notes of hibiscus and cherry. We think this one is perfect for drip, pour over and cold brew.

Whole Bean - 12oz

Roast level: Medium

Region: Tarrazú

Altitude: 1450-1750m

Process: Lactic Anaerobic Fermentation

Variety: 

Caturra and Catuai

Farm/Producer: Beneficio San Diego Mill

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Brazil, Fazenda Cachoeira Paraiso, Natural

Since the 1900s, the Barbosa family have been the stewards of Fazenda Cachoeira Paraiso in Carmo do Paranaíba. The estate is approaching a new era with the 5th generation of Barbosa producers. Danilo Barbosa works with his sons Vitor Marceloand Sérgio Ricardo, to continue supplying the best coffee they can. Together, the family works with their extended team to cultivate 490 hectares of coffee farmland and over 186 hectares of nature reservation. 

The Barbosa family has always concentrated its efforts on improving production, management, agriculture technologies, and nature conservation. From the curation of viable varietals to the moment of harvest and then to processing and transport, they closely maintain high standards strengthened by generations of expertise in quality control and innovation.

This coffee is a natural processed microlot. We selected it for its lovely strawberry notes and mellow feel. It's a wonderful pour over/drip coffee, and when made cold brewed/iced it's like a refreshing summer beverage. 

Whole Bean - 12oz

Roast level: Medium

Region: Cerrado Mineiro

Altitude: 1100m

Process: Natural

Variety: Catuai

Farm/Producer: Fazenda Cachoeira Paraiso, Danilo Barbosa

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Nicaragua Jinotega, La Bastilla, Washed

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. 

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.

We fell for the peach notes in this coffee but it also has nice taste of chocolate and almond. We had a natural from La Bastilla last summer and this one is different but just as enjoyable. This one suits most brewing methods.

Whole Bean - 12oz

Roast level: Medium

Region: Jinotega

Altitude: 1300-1500m

Process: Washed

Variety: Centroamericano

Farm/Producer: La Bastilla Coffee Estates