Go Get Em Tiger

Roast level

Key Lime, Custard, Grahm Cracker

Produced at the Goro Site washing station, this coffee reflects Habtamu Fekadu Aga’s focus on careful processing and long-term farm quality. After harvest, the coffee is fermented for 24 hours with 10% of the mucilage intact, then hand-washed and dried on raised beds for 8–12 days. Drying takes place out of direct sunlight to prevent scorching and encourage a slow, even finish. The station also supports farmers with agronomy education centered on organic methods, shade growing, and regenerative practices that help improve both coffee quality and environmental health

Our signature espresso blend: full of depth and chocolate, tailored to express complexity and comfort in any milk beverage or rise to the occasion as a straight shot

Placer de LA Tarde is the rare decaf coffee that actually tastes delicious. This classic-profile Colombia coffee nuanced as a filter coffee and sturdy as an espresso with milk. Look for a full body and notes of caramel and baking chocolate

A vibrant and fruit-forward coffee from Colombia built around one of the country’s most distinctive emerging varieties. Most closely associated with Huila, Ombligon is known for its unusual bean shape and intensely expressive cup profile. This lot opens with the crisp brightness of green apple, followed by juicy raspberry and the deep, wine-like sweetness of black currant. The result is a lively, aromatic cup with layered acidity and a clean, lingering finish

A bold, chocolate-forward coffee with notes of dark chocolate, brown sugar, and vanilla. Roasted for versatility, it performs beautifully as espresso, drip, or cold brews and pairs especially well with milk