Single Origin Favorites Sample Pack

Single Origin Favorites Sample Pack is an invitation into the inner chamber of origin, a curated set of (6) 2oz offerings drawn from some of the most compelling coffees in the Devil’s Lantern collection. Each pack reveals a different geography, mood, and expression in the cup, allowing you to move from the cocoa-toned grace of Brazil Santos to the dried orange, berry, and chocolate notes of Colombia, then into the honeyed brightness of Costa Rica. From there, the path opens further: Ethiopia brings milk chocolate, fruit, and caramel in a lighter, more radiant register; Honduras settles into caramel, spice, and brown sugar with a darker, slow-burning warmth; and Tanzania offers a finer, more lifted composition of pear, jasmine, strawberry, and soft florals.

This is not simply a sampler. It is a guided passage through six distinct terroirs, each shaped by altitude, soil, cultivar, and process, each offering its own rhythm, sweetness, and afterimage. Some cups arrive soft and golden, others more resinous or bright, but together they form a collection of breadth and atmosphere, designed for those who appreciate difference, nuance, and the quiet pleasure of discovery. For the curious drinker, the devoted ritualist, or anyone seeking the most revealing way into our single origin line, this set is a refined introduction touched with shadow and intent.

Roast: Medium
Tasting Profile: Elegant, smooth cup with cocoa notes.
Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio
Variety: Catuai and Mundo Novo
Region: Parana and Sao Paulo Brazil
Altitude: 750-1050 M
Soil Type: Volcanic Loam
Process: Pulped natural and dried in the Sun

Roast: Medium
Tasting Profile: Dried orange, berry, chocolate
Grower: Smallholder farmers from Medellin
Variety: Castillo, Caturra, Colombia, & Typica
Region: Medellin, Antioquia, Colombia
Altitude: 1300-1500 M
Soil Type: Volcanic Loam
Process: Fully washed and dried in solar dryers to protect the coffee from rain.

Roast: Medium
Tasting Profile: Sweet apple, raisin, honey
Grower: Micro farms in Alajuela
Variety: Caturra & Catuai
Region: Alajuela, Costa Rica
Altitude: 1300-1445 M
Soil Type: Volcanic Loam
Process: Eco-pulped and dried in the sun.

Ethiopia
Roast: Med-light
Tasting Profile: Milk chocolate, fruity, caramel
Grower: Smallholder farmers from thee Sidama zone.
Variety: Indigenous Heirloom Cultivars
Region: Sidama Zone, Ethiopia
Altitude: 1700-1900 M
Soil Type: Nitisols
Process: Full natural, sorted by hand. Dried on raised beds.

Roast: Medium-dark
Tasting Profile: Caramel, spice, brown sugar.
Grower: 1500 grower/members from Cafe Organics Marcala
Variety: Bourbon, Catuai, Caturra, Lempira, & Typica
Region: Marcala, La Paz, Honduras
Altitude: 1300-1700 M
Soil Type: Clay Minerals
Process: Fully washed and sun dried.

Roast: Medium-light
Tasting Profile: Pear, floral, jasmine, strawberry.
Grower: Small cooperative farmers in the Mbeya area
Variety: Bourbon & Kent
Region: Mbeya Region of Tanzania
Altitude: 1200-1900 M
Soil Type: Clay Minerals
Process: Fully washed and dried on raised beds