Roaster
All Roasters
A Matter of Concrete (A.M.O.C)
April Coffee Roasters
Datura
DAK Coffee Roasters
Hydrangea Coffee Roasters
Manhattan Coffee Roasters
Native - Diego Bermudez
Nomad Coffee
Onyx Coffee
Prolog Coffee
September Coffee
Sey Coffee
TANAT Coffee Roasters (Formerly KAWA)
Black & White Roasters
Goût & Co Roasters
Koppi Roasters
Swerl Coffee Roasters
Moonwake Coffee Roasters
Tim Wendelboe
Coffee Variety
All Varieties and Blends
Sidra & Wush Wush
Typica
Caturra
Gesha
Ethiopian Heirloom
Mixed (AA)
Caturra & Catuai
Tabi
SL34 (AA)
SL28
74112 & 74110
Gesha 1931
74158
Red Bourbon
Geisha
Walisho & Dega
Field Blend
Sudan Rume
Pink Bourbon
Ethiopian Landraces
SL-34, SL-28, Ruiru-11, Batian
Typica Mejorado
Castillo
Mixed AA
Typica Mejorada
Red Pacamara
Colombia
Gesha & Catuai
Red Catuai
Catuai & Red Bourbon
Supremo
Yellow Catuai
Bourbon Aji
Abbysinia
Ombligon
JARC 74158
SL-28, SL-34, Batian, Ruiru11
SL14 & SL28
Pache
74110 & 74112
Caturra, Castillo
Mixed Blend
Parainema
74158, 74165, 74110, 74112
SL28, SL34, Ruiru11, Batian
Roast Recency
All Roast Dates
Standard - 0-6 Weeks off Roast
Rested - 7-12 Weeks off Roast
Super Rest - 12+ Weeks off Roast
Long Rested - 15th April Roast
Super Rested - 12+ Weeks off Roast
Process
All
Yeast Inoculated Thermal Shock, Washed
Anaerobic Natural
Washed, Yeast Innoculated Thermal Shock
Anaerobic Washed
Double Washed Anaerobic
Semi-Washed
Washed + EA Decaffeination
Natural Co-Ferment
Yeast Inoculated, Natural
Advanced Natural
Natural Anaerobic
Selection Box
Yellow Honey
ASd Natural
Mosto Anaerobic Natural
Hybrid Washed
Anaerobic Slow Dry (ASD)
Carbonic Maceration, Natural
Lactic
Yeast Innoculated, Anaerobic Natural
Co-Ferment, Honey
Advanced Fermentation, Natural
Golden Honey
Mixed Blend
Yeast Inoculated, Washed
Cold Press, Washed
Thermal Shock, Natural
Experimental Washed
Red Honey
Co-Ferment, Washed
Natural Double Phase Anaerobic + Gesha Mosto
White Honey
Double Anaerobic Thermal Shock
Special Fermentation Washed
Carbonic Maceration, Washed
Nitrogen Macerated, Natural
Anaerobic Co-Ferment
Nuruk Anaerobic Natural
Dry-Ferment Washed
Bio-Innovation Washed
Gold Grand Cru
Carbonic Maceration Natural
Double Fermentation Thermal Shock
Oxidator Washed
Anaerobic & Washed
Anaerobic Honey
Washed & Honey
Wave Honey
Sous-Vide
Symbiotic
Anti-Maceration
Extended Fermentation, Natural
Oxidative, Natural
Enzyflow Natural
Honey & Anaerobic
Lactic Anaerobic with Thermal Shock
Co-Ferment Anaerobic Washed
Dry Washed
Co-Ferment, Anaerobic Washed
Washed & Natural
Lactic Washed
Ty-Oxy Washed
Experimental Honey + Co-Ferment
Warm Anaerobic
Culture Washed
White Honey + CM
Thermal Shock Decaf
Yeast Inoculated, Sugarcane decaffeination
Zeolite (El Paraiso Special)
Co-Ferment (Dried Fruit & Cinnamon)
Anaerobic Washed, Thermal Shock
Double Fermentation, Washed
Black Honey
Champagne Yeast Inoculated, Anaerobic Natural
ASD - Anaerobic Slow Dry
Anaerobic Natural in Mosto
Culturing
Anaerobic Culturing
Washed Hybrid
Honey Lactofermentation
Thermal Shock Anaerobic
Carbonic Maceration, Honey
Anaerobic Slow Dry, Natural
Black Cherry, Natural
Double Anaerobic Natural
Anaerobic Co-Ferment (Cinnamon)
Advanced Washed
Washed & Co-Ferment
Co-Ferment (Lychee)
Huver Castillo - Anaerobic Honey Gesha
Dark Room Dried
Experimental Blend
Co-Ferment & Washed
Oak Barrel, Anaerobic Natural
Mixed Processing
Washed Thermal Shock
Advanced Co-Ferment
Warm Red Honey
K72 Washed
Dark Room Dried, Washed
Mosto Thermal Shock Washed
TyOxidator
Yeast Anaerobic Washed
Oxidation Washed
Double Anaerobic Washed
White Honey Washed
Florcita Double Honey
Honey Swiss Water Decaffeination