Seasonal coffees
Summer 2026 Collection
Seven batches from South America are arriving on our menu for a limited time. Their unique profiles and sought-after tasting notes will infuse warmth, personality, and refinement into your coffee rituals.
MILK CHOCOLATE + HAZELNUT + GRAHAM COOKIE
Paulo Da Silva Jr
This coffee from Sítio Cajarana is the fruit of four generations of expertise. Grown at high altitude in the Mantiqueira de Minas region, Paulo Da Silva Jr.'s batch benefited from a slow mechanical drying process that enhances the complexity and sweetness of the bean.
Paulo Junior da Silva now manages the farm alongside his father, Paulo Sergio. The adventure began in 1980 under the guidance of Paulo Junior's grandfather, Mr. Divino, who passed on to them a legacy imbued with simplicity and a deep respect for the land.
Varieties: Red Catuaí, Red CatucaíNatural process
The region's high altitude slows down the ripening of the cherries. During this period, the sugars and acids develop fully, enhancing the clarity and depth of this coffee with its pronounced complexity.
70% chocolate + marmalade + natural wine
Francy Castillo
A trained agronomist, Francy Castillo manages the El Ubérrimo farm in the heart of the volcanic soils of Nariño. Thanks to a late harvest and meticulous fermentation, she has crafted this light-bodied, smooth coffee, whose bold profile evokes the complexity of a natural wine.
Francy and her four sisters grew up helping their parents on their coffee farm, which inspired her to specialize in agronomy to support and manage the family business. She pursued university studies online while working on the family farm.
Variety: Caturra, ColombiaNatural process
The Caturra and Colombia varieties both offer high-quality, approachable, and balanced coffees, with a sweetness that evokes fruity notes.
PAPAYA + POMEGRANATE + HIBISCUS
Frank Torres
A proud heir to Finca La Indonesia, Frank Torres crafts this Pink Bourbon imbued with purity and the natural sweetness of the fruit. Fermented using Frank's innovative "Natural Hidrohoney" process, this coffee offers a full-bodied and enveloping cup.
Frank comes from a family with a long tradition in coffee. His grandfather, Marco Antonio Torres, was one of the first to cultivate coffee in La Unión more than 80 years ago. His extensive experience allowed him to push the boundaries of coffee processing and make his plantation one of the most unique and innovative in Colombia.
Variety: Pink BourbonHydro-Honey Process
After a late harvest and rigorous sorting, the cherries undergo a 48- to 64-hour fermentation in total immersion. This scientifically controlled process enhances the unique aromatic complexity of this coffee.
Raspberry jam + grapefruit + fruit candy
Las Moras
Renowned for their rich coffee heritage and optimal growing conditions, the volcanic highlands of Pitalito are the source of this Colombian blend with its exceptional clarity and full body.
Harvested and processed with the utmost care, the Las Moras regional blend reveals a lively and balanced acidity, a smooth and nuanced body, and an impression of Pitalito's distinctive terroir, reflecting both tradition and quality.
Variety : Caturra, ColombiaNatural process
The Colombia Excelso Las Moras is processed using a rigorous three-step method designed to enhance both its refinement and complexity: washing and selecting the cherries, oxidation and pulping, and mechanical drying.
Almond + pear + jasmine
Mavila Peralta
Mavila Peralta cultivates her Catuaí plots with meticulous care. She uses fermentation in cement barrels to enrich the aromatic profile of the bean, offering a cup that captures all the richness of the Amazon.
A second-generation producer whose coffee farm is located in the remote village of El Laurel, near Jaén, in northern Peru, she works closely with her brother, who also cultivates a neighboring plot.
Variety: CatuaiWashed process
Mavila harvests her coffee cherries at the optimal point of ripeness and carefully sorts them before subjecting them to a fermentation process in cement barrels to develop their complex aromas.
Cherry blossom + pink grapefruit + banana
Oscar & Angie Hernandez
The Nogales Group, led by Oscar & Angie Hernandez, combines family heritage with innovation. In their quest for perfection, they are reimagining specialty coffee with expertise and precision. This naturally decaffeinated batch, grown on their own farm, offers a vibrant and indulgent experience.
Over the past two decades, they have deepened their knowledge of fermentation, launched pioneering projects, and created unique products. Each initiative reflects their commitment to creativity, sustainability, and people.
Variety: CaturraDecaf with must process
Once dried and hulled, the coffee beans are soaked in hot water for several hours, as the heat facilitates caffeine extraction. A natural solvent, derived from the pulp or hull of the coffee, is then added to the soaking solution to further aid in caffeine removal.
Milk chocolate + rhubarb tart + mandarin
Yonal Fernandez
At the top of the La Mandarina plot, Yonal Fernández and his wife Imelda cultivate this Bourbon, whose finesse perfectly embodies the Peruvian terroir. Discover a cup of great clarity, both clean and expressive.
A dedicated producer behind Finca El Barejón, Yonal combines traditional methods with a practical and thoughtful approach to coffee production. His passion for coffee and his commitment to continuous improvement make him a remarkable producer in the region.
Variety: BourbonWashed process
Bourbon is a variety renowned for its exceptional and consistent quality, making it a prized choice for roasters and consumers alike. It thrives at high altitudes in volcanic soils, producing small, dense cherries that ripen quickly.
