our coffees
Our latest light roast offering comes to us from Jose Ignacio Gomez’s farm located in Vereda el Naranjal in the Nariño department of Colombia. Paraiso’s Caturra variety of coffee grows at altitudes of 1900 meters above sea level and sees an average rainfall of 1800mm per year. Jose grew up in a coffee producing family and has developed a good palate and an eye for good coffee. He grows coffee on six and a half hectares alongside oranges, lemons, and avocados. During the harvest, he, his family, and team of trained harvesters hand pick the ripe red cherry and process the harvest in their own micro wet mill on the farm.
Several years ago, Jose Ignacio built a custom solar dryer on the farm near the wet mill. Three tiers of raised drying beds are arranged under the plastic roof, which allows light to enter and the farm’s crosswinds to control the temperature by passing through the open ends of the dryer.
When coffee is first harvested, in the case of Naturals, or dried, in the case of Honey and Washed lots, it is placed on the lowest bed. As it dries, it is moved to the top tier, where it remains until it reaches the desired humidity and is ready to be transferred to the bodega storage area for a period of rest prior to export known as reposo, when all the flavors that will be perceived in the cup stabilize. Carlos Alberto is Finca El Paraiso’s farm manager and a childhood friend of Jose’s. Carlos is in charge of monitoring the drying process and moving the coffees between tiers as the drying process progresses. This lot of Castillo Natural was dried for approximately 20 days.
Nariño is one of Colombia’s 32 Departments. It shares a southern border with Ecuador and is home to thousands of smallholder coffee producing families. Colombia’s three ranges of Andean mountains converge in Nariño, presenting ideal altitudes and fertile soil for high grown Arabica production.
Nariño’s particular geography and proximity to coastal and land borders have historically transformed it into a corridor for illicit trade routes, resulting in unwarranted violence against residents of remote mountain farms. Today, thanks to the particularly resilient and fearless spirit of Nariño’s farmers, the small region is a respected nucleus of coffee innovation.
We’ve roasted this bean to reveal notes of bubble gum, guava, and cocoa nibs which makes it the perfect bean for all brewing methods from espresso to cold brew. Bright and fruity, this bean is the perfect summer sipper!
Colombia Field Blend brings together coffees from dedicated smallholder producers in San Agustín, Huila, through the Monkaaba initiative — a collaborative project focused on producer empowerment, education, and long-term sustainability. Led by producer and cupper Esnaider Ortega Gomez, Monkaaba works closely with growers throughout the region to improve coffee quality, strengthen market access, and build more meaningful relationships across the coffee supply chain.
This lot features coffee from Sonia Bolaños of El Limón farm in Sevilla, San Agustín, Huila. Sonia began working in coffee production at just 14 years old, helping support her family by working as a picker on neighbouring farms before eventually building a life and career alongside her husband, Deimar Muñoz. Today, she manages her 3-hectare farm at 1780 MASL, cultivating Pink Bourbon and producing carefully washed coffees that showcase the vibrant character of the region.
Roasted to a smooth medium profile, Colombia Field Blend offers a comforting and balanced cup with tasting notes of caramel, cherry, and subtle liquorice sweetness. A rich body and gentle brightness create an approachable everyday coffee with layered complexity and a clean finish.
Sourced from high-elevation farms with a focus on quality, education, and producer collaboration, this coffee reflects both the richness of Huila’s landscape and the people behind every harvest. More than just a blend, Colombia Field Blend represents a shared commitment to transparency, sustainability, and creating lasting opportunities for producers throughout the region.
Brazil Fazenda Barinas comes from Fazenda Barinas, a family-run estate in the Cerrado Mineiro region of Minas Gerais, an area known for its consistent climate, defined seasons, and exceptional specialty coffee production. Grown and produced by Marcio Borges and his family, this coffee reflects generations of experience and a careful, quality-driven approach to farming.
This lot features the Topázio varietal and is processed using a natural fermented method, allowing the coffee’s inherent sweetness and fruit character to develop fully. Controlled fermentation enhances complexity while maintaining balance and structure in the cup.
Expect a smooth, rounded profile with notes of milk chocolate and nougat, complemented by a gentle lemon brightness that lifts the sweetness without overpowering it. The cup finishes clean with a full, silky body and a lingering, dessert-like sweetness.
Brazil Fazenda Barinas is an approachable yet expressive coffee — equally at home as a comforting espresso or a balanced filter brew.
Sourced through Royal Coffee, this lot reflects the precision and care of globally curated specialty coffees, selected for both clarity and character.
In the cup, expect a layered and comforting profile. Golden honey sweetness leads, followed by rich cacao depth, while a bright citrus lift brings clarity and structure to the finish. The result is a coffee that is both easy-drinking and expressive, with a clean, lingering sweetness.
This coffee shines across multiple brew methods, offering clarity as a filter and depth as espresso. It’s a versatile selection designed for roasters and cafés looking to showcase a coffee that is both distinctive and reliable.
This is a cup that unfolds with intention—starting with the soft, rounded sweetness of honey, moving into velvety cacao, and finishing with a spark of citrus brightness that keeps everything lively. It’s comforting and familiar, yet vibrant enough to keep you coming back for another sip.
Grown in Brazil’s renowned Mogiana region—nestled along the border of São Paulo and Minas Gerais—this coffee reflects one of the country’s most celebrated growing areas. Known for its rolling hills, rich red soil, and ideal climate, Mogiana consistently produces coffees that are sweet, balanced, and approachable, with a smooth, rounded body.
This lot is composed of the Bourbon varietal, one of the most historically significant types of Coffea arabica. First cultivated on Réunion Island and later spread throughout Latin America, Bourbon is prized in specialty coffee for its exceptional cup quality, sweetness
This isn’t a regular Dark Roast, it’s a cool Dark Roast.
Our ode to dark roast is a little bit smoky, a lot a bit tasty, and has all the integrity and flavour you’ve come to expect from a Good Grief coffee. A blend of seasonal beans, the Dark Roast will satisfy drinkers without leaving the bitterness of a traditional French Roast behind. It’s perfectly balanced notes of molasses, baking spice, and caramel make it suitable for both filter coffee and espresso, and everything in between. Although roasted a bit darker than our standard coffee, the nuance of the beans still shines through giving the drinker a delicious mouthful of caffeinated goodness, sip after sip.
