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Tasting note
Pineapple
Coffees with notes of Pineapple.
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All origins
Antioquia
Bensa
Boquete
Bruselas
Burundi
Caicedo
Caicedonia
Cajamarca
Cañas Verdes
Cauca
Cauca, Colombia
Chelbesa
Chiang Rai
Chiapas
China
Chiriquí
Colasay
Colombia
Costa Rica
Danche
Ecuador
El Cielito
Embu
Ethiopia
Finca Monteblanco
Finca Potosi
Gedeb
Gedio Zone
Granja Paraíso 92, Cauca, Colombia
Guatemala
Honduras
Huila
Inkawasi
Kenya
Khun Lao
La Estrella
La Florida
La Plata
Loja
Mercedes, Ocotepeque
Mexico
Monteblanco
Murago
Narino
Ngozi
Palencia
Palestina
Panama
Panimaquib
Peru
Pichincha
Pie Del Cerro
Quindio Department
Risaralda
San Adolfo
Santa Barbara
Santa Rosa de Cabal
Saraguro
Sierra Negra, Mexico
Tarrazu
Thailand
Uraga
Valle del Cauca
Volcan
Wush Wush, Ethiopia
Yirgacheffe
Yunnan
All roasts
espresso
light
Light
Light to very light
medium
Medium - Light
Nordic Light
Ultra Light
All processes
Advanced Anaerobic Washed with Thermal Shock
anaerobic natural
Anaerobic Natural
Anaerobic Washed
Black Honey (carbonic maceration lactic fermentation)
classic washed
Co-ferment
Cold Room Natural
Double Anaerobic Thermal Shock
Double Honey
fermented for three days in a pit in the ground lined with enset leaves
Honey
Mango Washed
multi-stage, extended fermentation washed
Natural
Natural — 33 days drying in dark room (March 1 – April 3, 2026)
Natural + Thermal Shock
Natural Double Phase Anaerobic + Geisha Mosto
Passionfruit Co-fermented Washed
Pineapple Fermentation Process
Precursor Amplification Natural, Enzyflow Honey, Cascade Fermentation
Special Prep Washed
Strawberry Soursop Coferment, Honeyed Banana Coferment
Tamarindo Culi Co-Ferment Washed
washed
Washed
Washed + Thermal Shock
Washed and Honey
Washed Co-Fermentation with Pineapple
Washed: 48hrs held in cherry underwater in barrels, then fully drained and left to dry ferment further for another 48hrs, then fully washed and dried on raised beds for 10-15 days
yellow honey
Yellow Honey
Available
· 26
Sold out
· 28