Limited releases. No restocks.
Built around opportunity, not schedule. These are rare coffees, experimental releases, and one-time lots that don’t come back. Once a drop sells out, it’s over. If you miss it, you wait.
MEXICO ANAEROBIC DRAGON
From the coastal highlands of Tepic, Nayarit, this natural anaerobic lot is grown by smallholder producers in a region shaped by volcanic soil, ocean air, and dense forest. The combination of elevation, climate, and careful cultivation creates the foundation for a coffee that’s both vibrant and complex.
After harvest, the cherries undergo an anaerobic fermentation—sealed in oxygen-free environments to intensify sweetness and push fruit character forward. The result is a cup that’s layered and expressive, with tropical fruit, berry-like acidity, and warm spice balanced by a clean structure and natural sugar sweetness.
Roasted light to highlight clarity and brightness, this coffee delivers notes of hibiscus, ripe papaya, and cane sugar, backed by deeper tones of stone fruit, brown spice, and subtle chocolate. It’s a profile that feels both wild and refined—built for pour over, but dynamic enough to stand out as a single origin espresso.
Limited release • once it’s gone, it’s gone
How Drops Work
Drops are built around opportunity, not schedule. Each release is driven by what becomes available—rare coffees, limited lots, and experimental processes like barrel aging or co-fermentation. They run once. When they sell out, they’re done.
Why These Releases Exist
- Rare coffees that aren’t consistently available.
- High-end lots like Kona, Jamaica Blue Mountain, and Geishas.
- Experimental processes and finished releases.
- If you miss it, you wait for the next opportunity.
2026 Drops Archive
Once a drop sells out, it lives here.
MEXICO ANAEROBIC DRAGON
Cinco de Mayo • Light Roast
Irish Whiskey Barrel Aged
Barrel Aged • Medium Roast
HEARTBREAK RESERVE - Nicaragua La Bastilla Anaerobic
Valentine's Day • Light Roast