This coffee is a honey-processed lot from the Tarrazú region of Costa Rica, grown by various smallholders at elevations between 1,200 and 1,750 meters. Processed at the San Diego Mill, this coffee features a blend of Caturra and Catuai varieties. It offers a sweet, balanced, and approachable profile with distinct tasting notes of milk chocolate, raspberry, and warming spice. This light-roast coffee is noted for its clarity and polished sweetness, making it well-suited for filter brewing methods.
Kafiex is a micro roastery based in Vancouver, Washington, roasting small batches of specialty coffee with a focus on microlots and competition grade lots. The company operates two downtown Vancouver locations: a Coffee Lab dedicated to roasting and tasting, and a Gastro Café serving food alongside coffee. In 2026, Roast Magazine named Kafiex its Micro Roaster of the Year, recognizing a journey that started at farmers markets and grew through international competitions. Sustainable sourcing is central to the operation, and a Coffee Club offers members curated selections, in store tastings, and exclusive sensory events.
