Elevating the Coffee Ritual
Artisanal roasts, meticulously curated for the discerning palate.
Featured Roasts
This is a high-intervention anaerobic natural coffee, co-fermented with lemongrass, from Chelchele, Ethiopia, produced by smallholder farmers organized around the Banko Chelchele washing station and EDN.
The flavor profile is sparkling and herb-forward, opening with notes of 7Up and honeydew, layered with sweet caramel, dates, and pickled ginger. The finish lingers with floral tea, goji berry, red currant, and plum.
Altitude: 1950-2300 MASL
Cultivars: Regional Cultivars 74110, 74112
Process: Anaerobic Co-Fermented Natural with Lemongrass
Tasting Notes: Lemongrass, Blueberry, Jammy, Marzipan, Nectarine
250g Bag
Although this lychee infused coffee is one of the crazier coffees to cross our paths, the green specs are well within normal ranges. A testament to the hard work of the Central Sumatera Coffee team. Density is slightly below average with moisture content and water activity in the little bit above average ranges. Screen size is evenly spread out from 17-20, which is on the larger side. While this coffee has some of the highest intervention available to coffee, it is well taken care of every step of the way. Even in its unroasted form you can smell a distinct lychee flavor coming from the coffee.
Altitude: 1,442 MASL
Cultivar: Typica
Process: Wet-Hulled (Hybrid)
Flavors: Lychee, Honey, Orange Zest, Black Cherry, Black Tea, Rose Water
250g Bag
Our Philosophy
Born from a reverence for provenance, each roast narrates the landscape and culture from which it emerged.
We honor craft through rigorous selection, restrained roast profiles, and a relentless pursuit of clarity in the cup. Learn More
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