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 a juicy coffee with notes of hibiscus, strawberries and stone fruit. 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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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 have been roasting a natural coffee from Nicaragua for our limited edition series and now we have a washed coffee from the same estate, La Bastilla. This one is soft and gentle with tasting notes of vanilla, golden raisin and it has a tea like quality. We really enjoy it in our V60 pour over set up and think it’s perfect for drip as well. 

Whole Bean - 12oz

Roast level: Medium

Region: Jinotega

Altitude: 1300-1500m

Process: Washed

Variety: Centroamericano

Farm/Producer: La Bastilla Coffee Estates

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Costa Rica, La Pastora, Honey

We have always enjoyed honey process coffees, especially the Costa Rican ones. After all, the honey process originated in Costa Rica. It's called the honey process because some of mucilage is left on the bean and it tends to get sticky. 

Located in Santa Maria de Dota, Finca La Pastora has been in the same family for over 60 years. In 2011, the farm built its own micromill. La Pastora processes the coffees in many ways that highlight the differences of each process. 

We fell in love with this coffee for it's nice and pleasant feel; it's mellow and balanced but has lovely cherry notes. We think it shines in pour over setups, drip and cold brew. 

Whole Bean - 12oz

Roast level: Medium

Region: Santa Maria de Dota

Altitude: 1700-2000m

Process: Honey 

Variety: Caturra, Yellow and Red Catuai, Typica

Farm/Producer: La Pastora