Elevator Coffee

Costa Rica, El Indio

We are excited to have another coffee comes from our friends at . El Indio is a fully washed coffee comes from San Marcos, in the Tarrazu region of Costa Rica. This coffee is very approachable yet complex and is delicious as a pour over, and fantastic in a latte.

We taste flavors that remind us of milk chocolate, orange, and walnut.

Another fantastic coffee just hit the menu from one of our favorite farms. This is our final lot from La Bastilla estate of the season, and our 3rd Gesha release. We have offered this coffee in the past and it was one of our most popular Gesha releases!

If you are looking for a special coffee without all of the intensity of naturals , we recommend trying this one. It features layers of fruit flavors, balanced acidity, and lovely aromatics. It's an elegant coffee that works as a great counterpoint to our punchy Colombian options.

New Year/ New Coffees!

We have a very limited offering we are excited to share with you, a Gesha from Victor Bermudez in Huila Colombia!

For this Gesha lot, Victor carefully picks cherries over three days, and mixes the cherries from the last day of picking with the cherries that have begun the fermentation process a day and two earlier.
From there, he floats ripe cherries to remove defects, then de-pulps and ferments submerged in water in a sealed container for three days. The coffee is washed twice and dried slowly for 15–20 days, depending on weather conditions.

Flavors remind us of lavender, mandarin, honey

This coffee is one of our lightest roasts and feel it needs a little time to really open up. We recommend waiting at least 10 days after roasting to enjoy.