Every new coffee arrival is an opportunity to slow down and reflect on why we choose certain coffees in the first place. This February, our selection was guided by a simple but intentional idea: something for everyone.
From clean, floral cups with high clarity to bolder, heavier coffees shaped by more progressive processing styles, this lineup reflects the wide spectrum of how people enjoy filter coffee today.
A Range of Processing, A Range of Experiences
Coffee processing plays a huge role in shaping flavour. It is where sweetness is developed, acidity is refined, and character begins to take form.
For this release, we intentionally selected coffees that showcase different approaches to processing. Some lean toward clarity and elegance, others explore depth, richness, and fermentation-driven flavours. Together, they create a lineup that invites exploration without alienation.
The February Filter Lineup
Colombia – Risaralda, Finca Milan
Culturing Nitro Process
This coffee represents the most experimental side of our February selection. Culturing nitro processing is an advanced anaerobic method where coffee is fermented in a sealed, nitrogen-filled tank. Specific bacteria are introduced intentionally to guide flavour development. In this case, watermelon and coffee are co-fermented together.
The result is expressive but surprisingly clean, with flavours reminiscent of watermelon candy, fresh cantaloupe, and guava. It is bold, playful, and perfect for those curious about modern fermentation techniques.
Ethiopia – Sidama, Bensa
Chilaka Honey Process by Tamiru Tadesse
Chilaka is a carefully controlled honey processing style developed by producer Tamiru Tadesse. The coffee cherry skin is removed, but part of the mucilage is left on during drying. Fermentation is closely managed to preserve floral aromatics and clarity.
This coffee delivers an elegant and aromatic cup with notes of ruby grapefruit, jasmine, stone fruits, and honey. Clean, expressive, and refined, it is a beautiful representation of Ethiopian filter coffee.
Costa Rica – Tarazú, Don Eli
Yabai Double Anaerobic Natural
“Yabai” refers to a two-stage anaerobic fermentation process. The coffee undergoes fermentation twice in oxygen-free environments before being dried naturally with the fruit intact. This approach builds complexity while maintaining balance and structure.
In the cup, expect white wine acidity, muscat grapes, and poached pear, offering depth without overwhelming fermentation character. This coffee sits comfortably between traditional and experimental.
Nicaragua – Matagalpa, Finca El Limoncillo
Red Honey Process
In a red honey process, around 50 to 75 percent of the coffee’s mucilage is left on the bean during drying. The “red” refers to the amount of sugar remaining, placing it between washed and natural processing.
The result is a coffee with rounded sweetness and vibrant fruit notes. Expect flavours of pineapple, passionfruit, and honey, making this an approachable yet lively daily filter option.
Honduras – Masaguara
Sherry Whiskey Barrel Aged Fermentation
This coffee explores a completely different direction. After fermentation, the coffee is aged in used sherry whiskey barrels, allowing it to absorb aromatic compounds from the wood and spirit residues.
The cup is deep and warming, with notes of whiskey, vanilla, milk chocolate, and honey. Fuller-bodied and lingering, it is ideal for drinkers who enjoy richness and intensity in their filter coffee.
Coffee That Meets You Where You Are
What excites us most about this February selection is not any single coffee, but the range they create together.
If you enjoy clarity, florals, and brightness, there are coffees here for you. If you prefer sweetness, body, and bold flavours shaped by fermentation, there are coffees here for you too.
Each coffee was roasted with the intention of balance and transparency, allowing the origin and processing to speak naturally in the cup.
February’s coffees are now available in-store and online.
Take your time with them. Brew them side by side. Discover what resonates with you.
Because great coffee is not about chasing one perfect flavour.
It is about finding your flavour.