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Inspired by the centuries-old tradition of Trappist ale. This medium-dark roast draws you into rich, malty depths with notes of malted grain, dates, and almonds, echoing the warmth of the monastery’s quiet halls. Crafted through a co-fermentation process that enhances complexity, it invites you to pause, reflect, and savor the moment. Perfect for those seeking something profound and intentional.

• Tasting Notes: Malted Grain, Dates, Almond
• Process Method: Co-Fermentation
• Roast Profile: Medium-Dark
• Variatal: Brazil 

Colombia Asobombo has distinct notes of dark cherry and chocolate, complemented by a creamy body. At light roast, the cup is expressive, highlighting milk chocolate, maraschino cherry, citrus, and honey. The medium roast balances bold fruit with deeper chocolate, nougat, and a heavier body.

• Tasting Notes: Cherry, Dark Chocolate, Nougat
• Process Method: Washed
• Roast Profile: Medium
• Cultivar: Bourbon, Castillo, Caturra, and Colombia

The Colombian Department of Huila is located in the southern portion of the country where the Central and Eastern ranges of the Andes mountains converge. Huila’s capitol city of Neiva is dry, flat, and desert-like, markedly different from the coffee regions further south.

• Tasting Notes: Milk chocolate, Cherry, and Plum.
• Process Method: Washed
• Roast Profile: Light
• Varieties: Caturra, Castillo, and, Colombia