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acidity Vibrant
Speaks to the level of vibrancy on your palate.
elevation 1760MASL
Speaks to flavor and organic acid development in coffee. Higher = more.
harvest Summer 2024
Speaks to freshness and quality. Most coffees taste best within a year of harvest.
roast Light
Speaks to the lightness or darkness of the roast. Most of our coffees fall on the lighter side of the spectrum.
process Washed
Speaks to how the producer refined the whole, ripe berry down to a dried seed.
cultivar Colombia, Caturra, Tabi, Bourbon
Speaks to the genetics and quality potential of a coffee plant.
Yaqueline Hernandez has been surrounded by coffee her whole life. A third-generation coffee producer, her parents and grandparents taught her the the ins and outs of farming at a young age. To build upon her generational knowledge, Yaqueline pursued a coffee technician degree at a local university. After graduating, she honed her cupping skills working at a cooperative on the Caribbean coast before serving as a field technician at a cooperative in Antioquia.
When she returned home to Huila, Yaqueline pulled from her experience to improve her family's farm, leading to higher cup quality and increased income for her family. She has taught neighbors and extended family to process coffee using new methods. Her efforts led to the founding of a farmers' group, providing employment for her sisters, neighbors, and extended family.
We're very excited to support Yaqueline as she continues to grow and, in turn, support her family and neighbors. Get dialed into yuzu and cinnamon by starting with a 1:16.5 brew ratio, filtered water at 202-204℉, a medium grind, and a 3-3.5 minute brew cycle.
Mass Appeal
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