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
Gesha
Tabi
Chiroso
Pink Bourbon
Field Blend
Ombligon
Ethiopian Heirloom
Local Landraces
SL34, SL28
Ethiopian Landrace
Geisha
Catimor
Kurume & Dega
Sudan Rume
Castillo
Ethiopian Landraces
Caturra
Wush Wush
Typica Mejorada
Red Pacamara
Colombia
Mixed Blend
F1 (Sarchimor x Sudan Rume)
74110
74110 & 74158
Red Bourbon
Caturra & Bourbon
Red Catuai
Aruzi
74110 & 74112
Batian, Ruiru 11, SL28, SL34
Castillo & Typica
Caturra, Castillo
Mixed SL
Various
Typica Mejorado
Orange Bourbon
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
Advanced Fermentation
Co-Ferment, Washed
Anaerobic Natural, Decaf
Yeast Semi-Anaerobic Natural
Mixed Blend
Yeast Innoculated, Anaerobic Natural
Co-Ferment, Honey
Advanced Fermentation, Natural
Golden Honey
Yeast Inoculated, Washed
Cold Press, Washed
Thermal Shock, Natural
Double Anaerobic Thermal Shock
Anaerobic Yeast Washed
Anaerobic Co-Ferment
Mora Azul Co-fermented Washed
Red Honey
Special Fermentation Washed
Natural Double Phase Anaerobic + Gesha Mosto
White Honey
Carbonic Maceration, Washed
Nitrogen Macerated, Natural
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
Washed & Natural
Dry Washed
Co-Ferment, Anaerobic Washed
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
Tyoxy Washed
Black Honey
Yeast Innoculated, Washed
Semi Washed
Champagne Yeast Inoculated, Anaerobic Natural
ASD - Anaerobic Slow Dry
Anaerobic Natural in Mosto
Culturing
Anaerobic Culturing
Washed Hybrid
Honey Lactofermentation
Thermal Shock Anaerobic
Various
Anaerobic White Honey
Yeast-Inoculated, Thermal Shock
Sugar Cane EA Decaf
Advanced Washed
Washed | Co-ferment (Dragonfruit)
Anaerobic Co-Ferment (Cinnamon)
Carbonic Maceration, Honey
Anaerobic Slow Dry, Natural
Black Cherry, Natural
Double Anaerobic Natural
Washed & Co-Ferment
Co-Ferment (Lychee)
Huver Castillo - Anaerobic Honey Gesha
Dark Room Dried
Experimental Blend
Warm Red Honey
K72 Washed
Orange Washed
Yeast Anaerobic Washed
Double Anaerobic Washed
Mosto Thermal Shock Washed
Dark Room Dried, Washed
TyOxidator
Oxidation Washed
White Honey Washed
Florcita Double Honey
Honey Swiss Water Decaffeination