Tropical Coffees

For drinkers who think specialty coffee tastes burnt. For skeptics. For anyone who liked Fruity & Sweet and wants the next step up.

The collection most likely to win over someone new to specialty coffee. The fruit comes from extended drying — a winemaking-adjacent technique that has reshaped specialty over the last decade. Holds flavor longer than Fruity & Sweet (3-4 weeks past roast still reads sweet).

Most often from Colombia (Huila, Cauca), Costa Rica, Ethiopia, and increasingly Indonesia and Brazil. Long, controlled drying keeps the cherry sugars on the bean.