THIS IS A PREORDER ITEM. ROAST + SHIPS JAN 22nd 2026.
Throughout the year, we set aside 40 kilos of our six favourite coffees, vacuum-sealed them, and froze them to preserve their peak freshness and quality. Some were full-menu seasonal releases, some were single origins, and others were exclusive drops for our coffee club members. The resulting two best-of boxes represent the highlights of a year of coffee sourcing and roast profiling.
One box is our Best of Blends tasting pack, featuring 3 of our favourite seasonal blends from throughout the year, and the other is our Best of Single Origins, featuring 3 of our favourite single-origin releases throughout the year. Each box has three bags of our favourite coffees. Quantities are very minimal. Only 100 of each box are available. Make sure you act fast and reserve yours now!!
The Best of 2025 Single Origin Tasting Pack is a Preorder. Each coffee was vacuum sealed and frozen in green form, will be thawed out pre-roast and then roasted and shipped out the week of January 22nd, 2026
***Please Note: If you purchase the Best of Box with other items, they will ship together on January 22nd, 2026.
WHAT'S IN THE BOX?
COLOMBIA GRANJA EL PARAÍSO 92 LOT 1
Easily our best coffee of the year!!! This coffee club gem, from Wilton Benetez's Granja El Paraiso 92, feels subtle, juicy, and layered with potent notes of sweet red berry and vanilla pastry. Jammy undertones of grenadine and a dominant, cooked-apple, honey-like sweetness.
Wilton Benitez is the owner of Granja El Paraíso-92, an innovative coffee farm located in the Cauca region of Colombia. Wilton is well-known for growing different coffee varietals and pioneering new processing methods in the area. Before becoming recognized as a "coffee pioneer," Wilton was a trained chemical engineer. He has since channelled his scientific expertise into his lifelong passion for cultivating coffee by applying it to his fermentations, growing and processing methods.
Granja Paraíso 92 is a family-owned farm that employs innovative farming practices, including terraces, drip irrigation, shading, and laboratory nutrition analysis, all aimed at producing a special coffee. The farm features a processing plant, microbiology lab, and quality lab. They are capable of producing coffees through various processes, such as washed, natural, honey, and anaerobic methods (both using single and double fermentations).
Situated near the equator in Piendamó, near the Puracé Volcano, this microregion is known for a high amount of sunlight, which allows it to grow at high elevations around 1950 MASL. It also has volcanic soil, due to the nearby Puracé Volcano, which provides rich nutrients that enhance the coffee's growing conditions.
ETHIOPIA HAMASHO NATURAL
As long as we can keep sourcing this coffee, it will likely stay among the best of the year. Ethiopia Hamasho is grown by 1500 smallholder producers at a staggering 2060 meters above sea level, high in the Bombe mountains and delivering their cherry to be processed at Daye Bensa's Hamasho Washing Station. This lot feels jammy, fruity, and vibrant, like a quart of fresh wild blueberries, a mixed-berry strudel for breakfast, and eating a red velvet cupcake with lavender icing while rollerblading along the lake.
The coffees are incredibly dense due to the extremely high altitudes, with a heavy concentration reflecting slow maturation. Once freshly picked, the Natural Hamasho lot comprises well-selected, ripe cherries. The cherry is floated upon reception to remove any low-quality cherry, then dried on African beds for 16 to 21 days.
GUATEMALA FINCA CANLAJ
Another returning classic, this was an absolute go-to most mornings. This lot feels warm, homely, and nostalgic, like a cherry cola, warming your hands around a big mug brimming with hot apple cider, an apricot strudel with fresh apricot jam inside, and a crisp Winter morning walk with the sun peaking through the forest.
Diego comes from a long line of coffee growers and lives with his grandparents, who have been deeply involved in the family's trade. His grandfather, a former migrant labourer, learned about caring for coffee plants while working on coffee farms along the Guatemalan coast. He passed on his expertise to his children, but there was little demand for high-quality coffee at the time.
Driven by his passion for coffee, Diego pursued further education in agronomy and post-harvest processing best practices. The El Sendero Cooperative recognized his expertise and recruited him as a coffee agronomist. Together with other members, Diego has made substantial contributions to improving the cooperative's coffee quality. El Sendero's mission is to provide support and valuable information to coffee producers in Concepcion Huista, in the Huehuetenango region. Since its inception in 2016, the cooperative has expanded to include 196 coffee-producing members, strongly emphasizing gender equality and support for young producers.
Following the harvest, the coffee beans undergo a meticulous process that truly reflects the dedication of the coffee producers. The beans are de-pulped and left to ferment for 12-18 hours, then washed and soaked in clean water for an additional 12 hours before drying. The drying process, spanning 5-6 sunny days, involves the entire family, who turn the coffee every hour on the patio for even, thorough drying.
***Please Note: If you purchase the Best of Box with other items, they will ship together on January 20th, 2025.
