Kanna - Explorer Series

Kanna (Can-nuh)

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Peru Cusco Incahuasi - Natural

We really like how this coffee is fruity, but also incredibly balanced and round. It shines in pour over/drip and french press and makes a very refreshing cold brew. 

Guava, papaya, brown sugar.

Whole Bean 

Roast level: Medium

Region/Area: Cusco

Altitude: 1800 - 2500m

Process: Natural

Variety: Caturra, bourbon, pache

Farm/Producer: Various producers, Incahuasi Valley Agrarian Coffee Cooperative

The Incahuasi Valley Agrarian Coffee Cooperative (CACVI), established on January 21, 2005, unites 550 smallholder farmers across 13 committees; each producer maintains an average of 2 hectares of coffee plantings. Each regional committee has a centralized processing plant for ripe cherry coffee, featuring 8 wet processing stations and 580 African-style raised beds for drying. These producer-members of the cooperative are largely indigenous farmers who maintain Incan traditions like Ayny (mutual aid) and Minka (community work). Grown under shade with irrigation and soil conservation practices, this high-altitude Arabica coffee (1800-2500 meters) meets strict sustainability standards; the cooperative maintains a number of certifications. After harvest, ripe cherry is sorted via floation and then fermented in plastic bags for 55 hours before being laid out to dry on raised beds. 

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Costa Rica -La Pastora - Honey

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

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. 

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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.