Roaster’s Choice - Single Origin

Coffee Passport

Embark on a monthly journey through the world of coffee. Each month, you’ll discover a new single-origin selection from a different growing region. We’ll spend three months exploring one continent at a time—for example, three unique coffees from Central America, then three from Africa, then three from Asia. This guided approach gives subscribers a structured way to compare and appreciate the diverse flavors each continent has to offer.

Now Shipping June Roaster's Choice: Don Arturo's Honduras Pacamara Double Fermentation

Origin: Marcala Region, Honduras (4,600 ft)

Processing: Double Fermentation Washed

Tasting Notes: Citrus, Florals, Chocolate, Fermented Fruit

Profile: Bright, aromatic, lightly fruit-forward, clean finish

About This Coffee: This month’s Roaster’s Choice is a shade-grown Pacamara from the Marcala Region of Honduras, grown on the farm of Don Arturo, an American expat and retired U.S. Air Force veteran who planted this variety for its quality and aromatic character.

The coffee is processed using a traditional washed method with a unique twist: a double fermentation. First, the cherries are submerged in water with beer yeast for three days. After that, the fruit is removed and the coffee continues fermenting in parchment for two more days before being hand washed, sun dried, and rested.

In the cup, this Pacamara carries the character Marcala is known for: citrus, florals, and chocolate, with a subtle fruit complexity from the fermentation. We roast it to keep the cup clean and expressive while still giving it enough sweetness and body to stay approachable.

Now Shipping May Roaster's Choice: Ethiopia Guji Dogo Sodu G2 Washed 

• Origin: Guji Zone, Oromia (1800-2200 masl)

• Processing: Washed

• Tasting Notes: Crisp Lemon, Wild Jasmine, Raw Honey, Chocolate

• Profile: Striking acidity, clean body

About This Coffee: This is a high-altitude powerhouse. The Ethiopia Guji Dogo Sodu brings sharp, wild citrus and floral notes, anchored by a deep honey and chocolate base.

To lock in this complexity, we run a tight, high-heat profile on our carbon steel drum. This intense roasting approach perfectly preserves the bean's striking acidity and origin characteristics without muddying the cup. It’s clean, bright, and unapologetically complex.

April’s Coffee: El Salvador Santa Ana Washed SHG EP Grown in the volcanic highlands of Santa Ana, El Salvador, this washed-processed coffee is a classic, deeply sweet expression of traditional Bourbon and Pacas varietals. Roasted to a rich medium, it highlights heavy-hitting notes of dark chocolate, caramel, and toasted almond, supported by a thick, syrupy body and a crisp red apple finish.

Region: Santa Ana, El Salvador 

Altitude: 1100-1600 masl (SHG / Strictly High Grown)

Processing: Washed

Body: Heavy & Syrupy

Acidity: Crisp & Clean

March’s Coffee: Nicaragua La Bastilla Natural SHG EP

Grown at La Bastilla Estate in the highlands of Nicaragua, this natural-processed coffee is a vibrant expression of careful cultivation and sun-dried processing. Roasted to a light-medium, it highlights notes of ripe berries and cocoa with a subtle touch of tropical sweetness, supported by a rounded body and a smooth, lingering finish.

Region: Nicaragua
Altitude: SHG (Strictly High Grown)
Processing: Natural
Body: Rounded
Acidity: Bright & Balanced

February’s Coffee: Costa Rica Montano Micro Mill “Jaguar”

Produced at the Montano Micro Mill in Costa Rica, this anaerobic honey-processed coffee is a refined expression of careful fermentation and high-altitude growing conditions. Roasted to a light-medium, it showcases layered sweetness with notes of ripe fruit and honey, supported by a silky body and a clean, elegant finish.

Region: Costa Rica
Altitude: SHB (Strictly Hard Bean)
Processing: Anaerobic Honey
Body: Silky
Acidity: Bright & Balanced

December’s Coffee: Peru - San José de Lourdes

Grown in the highlands of northern Peru, this washed coffee from San José de Lourdes is a clean, balanced example of Peruvian terroir. Roasted to a smooth medium, it highlights notes of dark chocolate and brown sugar with a touch of pecan, offering a round, comforting cup.

Region: San José de Lourdes, Cajamarca, Peru
Altitude: 5200–5900 Feet
Processing: Washed
Body: Medium
Acidity: Mild & Balanced

November’s Coffee: Colombia Huila Pitalito “El Tiple” Supremo

A prime example of Colombian coffee, sourced from small farms in Colombia’s renowned Huila region, this washed coffee offers a classic balance of sweetness and structure. Roasted to a smooth medium, it highlights notes of milk chocolate, caramel, and a touch of citrus brightness for a clean, rounded cup.

Region: Huila, Pitalito, Colombia
Altitude: 4300–5900 Feet
Processing: Washed
Body: Heavy
Acidity: Bright & Balanced

Octobers Coffee: Brazilian Bom Jesus

This is a single-estate coffee from Brazil’s Alta Mogiana region. Naturally processed and roasted to a smooth medium, it delivers notes of chocolate, caramel and hazelnut.

• Region: Alta Mogiana, São Paulo, Brazil

• Altitude: 3300-3900 Feet

• Processing: Natural

• Body: Thick 

• Acidity: Low