A medium roast that is full bodied and very easy to work with. Works great with or without milk, this coffee is an all rounder with a bit of oomph.

Wonderfully balanced. Enjoy with or without milk.

This coffee is perfect for any time of day. It possesses all the flavours we love to experience when we drink coffee.

Taste: Cocoa/hazelnut/sweet stone fruit/mild acidity/good body

Origin: Costa Rica/Guatemala/Colombia

Process: Fully washed/washed      

Roast type: Espresso

Roasted in Melbourne

The mountain water process decaffeination is a natural process where clear water from the glaciers of Pico Orizaba in Mexico is used to extract the caffeine. The beans are immersed in the water where the coffee oils and the caffeine float in a solution. Then the solution is filtered to remove the caffeine and the water which contains the coffee oils and elements of flavour so that, during the extraction of the caffeine the beans maintain their original components. the coffee beans obtained are 99.9% caffeine free.

Taste: brown sugar, nutty aroma with a sweet smooth lingering finish.

Origin: Mexico

Varietal: Caturra/Bourbon/Mundo Nova              

Process: Mountain Water Decaffeination

Roast Type: Espresso

Roasted in Melbourne

Taste: Dried fig, Mango, Milk Chocolate, Nectarine, soft tropical fruits.

Region: Chirripo-Brunca, San Jeronimo

Process: Natural

Varietal: Caturra, Catuai

Altitude: 1450-1850 masl

Roast Type: Espresso

Background: Toboba in Spanish is the name of a type of snake that is abundant at the farm, therefore the farm was named La Toboba in 1968. These snakes are not dangerous and it is common to find between 10 to 20 every harvest. They are always relocated to the forest located adjacent to the farm.