Single Origin Expedition

Six origins. Six distinct coffees. One trip around the world.

Coffee doesn't taste the same everywhere, and that's the point.

The Single Origin Expedition brings together six individually packaged coffees from Brazil, Colombia, Costa Rica, Ethiopia, Honduras, and Tanzania. Each stop has its own character, shaped by where it's grown, how it's processed, and the coffee itself.

Brew them side by side. Work your way around the map. Argue about which one is best. Or just enjoy finding out what your cup of coffee actually tastes like.

No passport required. Just pick a place to start.

YOUR EXPEDITION INCLUDES:

Brazil — Smooth and elegant with cocoa notes
Colombia — Dried orange, berry, and chocolate
Costa Rica — Sweet apple, raisin, and honey
Ethiopia — Milk chocolate, fruit, and caramel
Honduras — Caramel, spice, and brown sugar
Tanzania — Pear, floral, jasmine, and strawberry

FIELD NOTES:

Brazil Santos

Roast: Medium
Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio
Variety: Catuai and Mundo Novo
Region: Parana and Sao Paulo, Brazil
Altitude: 750–1050 m
Soil Type: Volcanic Loam
Process: Pulped natural and dried in the sun

Colombia

Roast: Medium
Grower: Smallholder farmers from Medellin
Variety: Castillo, Caturra, Colombia, & Typica
Region: Medellin, Antioquia, Colombia
Altitude: 1300–1500 m
Soil Type: Volcanic Loam
Process: Fully washed and dried in solar dryers to protect the coffee from rain

Costa Rica

Roast: Medium
Grower: Micro farms in Alajuela
Variety: Caturra & Catuai
Region: Alajuela, Costa Rica
Altitude: 1300–1445 m
Soil Type: Volcanic Loam
Process: Eco-pulped and dried in the sun

Ethiopia

Roast: Medium-Light
Grower: Smallholder farmers from the Sidama Zone
Variety: Indigenous Heirloom Cultivars
Region: Sidama Zone, Ethiopia
Altitude: 1700–1900 m
Soil Type: Nitisols
Process: Full natural, sorted by hand and dried on raised beds

Honduras

Roast: Medium-Dark
Grower: 1,500 growers/members from Cafe Organics Marcala
Variety: Bourbon, Catuai, Caturra, Lempira, & Typica
Region: Marcala, La Paz, Honduras
Altitude: 1300–1700 m
Soil Type: Clay Minerals
Process: Fully washed and sun dried

Tanzania

Roast: Medium-Light
Grower: Small cooperative farmers in the Mbeya area
Variety: Bourbon & Kent
Region: Mbeya Region of Tanzania
Altitude: 1200–1900 m
Soil Type: Clay Minerals
Process: Fully washed and dried on raised beds