Regional Coffees 

Our Regional Coffees represent what we believe to be great expressions of the qualities and flavours associated with the Single Origin Coffee's local growing environment, the processing methods used and the commitment to quality of our producing partners.

REGIONAL COFFEE, $7.50

Ton Nam, Thailand

This coffee comes from a farm on Doi Pangkhon mountain in an area known as "Ton Nam," meaning "headwater." It’s one of the highest elevation farms in the region, run by 38-year-old Inthirit “Kon Pangkhon” Wuiyaku, the village head of Doi Pangkhon. His practices nurture the soil and trees without chemical intervention, allowing the cherries to develop qualities characteristic of the land. In this cup, we taste Brown Sugar, Stonefruit, Berry.

REGIONAL COFFEE, $7.50

Nano Chala, Ethiopia

The Nano Chala washing station has transformed from a modest operation into a key player in the coffee world. Established in 2015 in the Oromia region by the Katamuduga Union—committed to uplifting local farmers—the station embodies community and sustainability, growing alongside the land and its people. For long-time drinkers, chances are, you’ve enjoyed Nano Chala coffee from before. In this cup, we taste Black Tea, Lime, Citrus.

UnCommon Coffees

Our UnCommon Coffees take things a step further, exploring unique varietals, experimental processing methods and high scoring micro-lot coffees with the aim of introducing new ways of experiencing coffee and satisfying the adventurous among us.

UNCOMMON COFFEE, $8.50

Mae Chedi, Thailand

The Chiang Mai variety in this lot is a local hybrid—a cross between SL28, Caturra, and Hibrido de Timor. In the region, tea has long been fermented anaerobically, a method that limits oxygen exposure to enhance flavour through natural microbial processes. Drawing from this tradition, Mae Chedi farmers apply a similar approach to coffee processing. In this cup, we taste Loquat Pear, Lychee, Stewed Fruit

UNCOMMON COFFEE, $8.50

Huai Chomphu, Thailand

The varietals grown in Huai Chomphu are as interesting as the process. A mix of Typica, Catuai, Chiang Mai, and SJ133 varietals are cultivated here. This combination of varietals and the unique processing methods gives the coffee from Huai Chomphu its distinctive flavour—one that carries the legacy of the land and its people. In this cup, we taste Stewed Fruit, Hawflake Sweet, Brown Sugar.