New Products

Discover the vibrant, intensely fruity, and complex profile of our Ethiopia Guji Uraga Mehbuba's Natural Processed green coffee beans. Sourced from the high-altitude Guji Zone and produced by Mehbuba Seid Abdella, this coffee is celebrated for its lush fruit clarity and unique complexity. Cupping Notes: Flavor: Expect an explosion of ripe fruit notes like peach and blackberry pie, balanced by the rich nuttiness of macadamia. The profile is lifted by a delicate floral-herbaceous nuance such as verbena or lemongrass. Body: Juicy and balanced, with a syrupy mouthfeel typical of a high-quality natural. Acidity: Lively and complex acidity, contributing to its vibrant cup. Aroma: Inviting aromas of peach, vanilla, and lemon zest. Origin: Haro Adam, Uraga, Guji Zone, Ethiopia Altitude: 6,000 - 7,550 feet (~1,830 - 2,300 masl) Varietal: Landrace (Heirloom Ethiopian varieties) & JRAC Process: Natural Key points about Mehbuba’s Guji Uraga Natural: Producer: Mehbuba Seid Abdella, an inspiring female producer who owns and operates her own washing and processing station (Himma PLC). Terroir: The extreme high altitude of the Guji Zone (reaching up to 2,300 meters) and meticulous processing contribute to the coffee's intense sweetness and complex flavor. Natural Process: This method of drying the whole cherry on raised beds amplifies the inherent fruity characteristics, resulting in the vibrant "berry-bomb" profile Guji is famous for.  

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Discover the vibrant and pioneering profile of our Ethiopia Kaffa Dehab’s Diamond Natural Processed green coffee beans. Sourced from the female-managed farm of Dehab Mesfin Bitewlign within the UNESCO Kaffa Forest Biosphere, this coffee is a celebrated "berry bomb" known for its intense fruit clarity. Cupping Notes: Flavor: An intense, fruit-forward profile bursting with strawberry, blackberry, and red grape. Complex secondary notes of apricot, black currant, and grapefruit are wrapped in a sweet spice finish of clove. Body: A syrupy, smooth, and silky body that is lush without being heavy. Aroma/Acidity: Expect high, bright acidity balanced by fragrant hibiscus and chamomile florals. Cup Score: 86 Origin: Kaffa Zone, Bonga Woreda, Ethiopia (UNESCO Kaffa Forest Biosphere) Altitude: 1,800 to 1,880 meters above sea level Varietal: Arabica Heirloom Bourbon (various indigenous varieties) Process: Natural (dried on raised beds), Grade 1 Key points about Dehab’s Diamond: Producer: Dehab Mesfin Bitewlign is an acclaimed producer who champions sustainable farming within the protected Kaffa Forest. The farm is 100% female-managed. Process: The meticulous Natural process enhances the inherent sweetness and fruitiness of the Ethiopian heirloom varietals, resulting in an exceptionally clean and bright fruit profile.

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HEFE produces classic banana and clove notes for traditional Hefeweizen Contributes to a smooth body, persistent haze, and high drinkability Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 59-77°F HEFE is a top-fermenting dry yeast, crafted specifically for wheat beers. It produces the hallmark banana and clove aromas expected in traditional Hefeweizen styles, with a clean, smooth finish and excellent drinkability. HEFE produces bright, refreshing wheat beers with pronounced banana notes (isoamyl acetate) at the higher end of its temperature range. Subtle clove character (4-vinyl guaiacol) at the lower end. Expect a smooth body and a persistent, signature haze. Fermentation Temperature: 59-77°F (15-25°C), optimal range 64-72°F (18-22°C) Attenuation: 80–91% Alcohol Tolerance: Up to 10% ABV Flocculation: Low Direct Pitch: No rehydration needed Reliable & Consistent: Every batch undergoes PCR testing for quality control High Cell Count: 15g per sachet (over 36% more than standard 11g dry yeast packs) Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Like all CellarScience yeasts, HEFE offers professional-grade performance for both homebrewers and craft brewers, delivering exceptional quality at an unbeatable value.  

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RØKKAR was selected for its clean performance, fast maturation, and balanced fruit character Handles up to 15% ABV and is suitable for IPAs, Stouts, Porters, and even Belgian-style ales Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 65-95°F RØKKAR is a Norwegian kveik ale yeast selected for its clean performance, fast maturation, and balanced fruit character. It delivers rapid, thorough fermentations with a soft tropical ester profile that complements modern hop-forward styles. RØKKAR’s high flocculation produces exceptional clarity, and its natural efficiency often brings beers to a polished, drinkable state 1–2x faster than standard ale strains, especially in high-gravity beers. Capable of reaching up to 15% ABV, RØKKAR adapts easily to a wide range of styles from Hazy IPAs and Pale Ales to robust Stouts, Porters, and Belgian-inspired strong ales. Flocculation: High – forms a dense yeast cake for improved clarity Fast Conditioning: Typically 1–2x faster to a drinkable state than conventional ale strains, especially in high-gravity beers Fermentation Temperature: 65–95°F (18–35°C) Alcohol Tolerance: up to 15% ABV Apparent Attenuation: ~75–83% Direct Pitch: No rehydration required Quality Control: Every batch PCR-verified for purity and consistency High Cell Count: 15 g per sachet (≈ 36% more than standard 11 g dry yeast packs) Dosage: One sachet treats 5–6 gal (19–23 L). For larger batches, use 2–3 g/gal (0.5–0.8 g/L). When in doubt, round up to the next full sachet. Like all CellarScience yeasts, RØKKAR provides professional-grade results for both home and craft brewers—offering clean fermentation, quick maturation, and exceptional value.  

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MAISON is a Belgian yeast strain designed for a wide range of Belgian-style beers including Belgian Blondes, Witbiers, Dubbels, Tripels, and Quads Produces classic fruit esters alongside subtle clove and spice phenolics, achieving the perfect balance of fruit and spice for authentic Belgian character Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 64-75°F MAISON is your go-to Belgian yeast strain, crafted for a wide range of Belgian-style beers including Belgian Blondes, Witbiers, Dubbels, Tripels, and Quads. MAISON ferments effectively across a broad temperature range, producing an expressive yet refined balance of esters and phenols typical of classic Belgian fermentations. At higher temperatures (around 75°F / 24°C), expect robust flavor development, featuring moderately sweet malt supported by bright fruit esters such as ethyl hexanoate (pear, apple) and isoamyl acetate (banana). These are complemented by gentle clove-like phenols (4-vinyl guaiacol) and subtle notes of white pepper and coriander seed, creating a complex yet clean Belgian profile. At lower temperatures (around 64°F / 18°C), MAISON presents these same characteristics with greater restraint—producing a more nuanced and elegant fermentation signature. The fruit esters become softer and more floral, while phenolic spice is dialed back, allowing malt sweetness and smoothness to shine through. Flavor Profile: Moderately sweet malt with notes of pear, soft apple, banana, clove, white pepper, and a touch of toasted-bread malt character. Primary Compounds: Balanced production of ethyl hexanoate and isoamyl acetate, with light phenolic expression from 4-vinyl guaiacol for a classic Belgian balance of fruit and spice. Flocculation: Low to Medium Fermentation Range: 64–75°F (18–24°C) Alcohol Tolerance: 12% ABV Apparent Attenuation: ~75–80% Direct Pitch: No rehydration necessary Reliable & Consistent: Every batch undergoes PCR testing for verified strain purity and performance consistency High Cell Count: 15 g per sachet — over 36% more yeast than standard 11 g packs Versatile for All Brewers: Ideal for both homebrewers and professional craft brewers seeking authentic Belgian flavor with modern reliability Dosage: One sachet treats a 5–6 gal (19–23 L) batch. For larger batches, use 2–3 g/gal (0.5–0.8 g/L). We recommend rounding up by one full sachet for consistency. Like all CellarScience yeast strains, MAISON offers professional-grade performance and precision delivering consistent results, expressive flavor, and exceptional value.    

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BIG BEN allows your malt and hop flavors to shine with its neutral profile Ideal for a wide variety of styles including Pale Ales, ESBS, IPAs, Porters, Stouts, Blonde Ales, and Amber Ales Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 59-72°F BIG BEN, just like its iconic namesake, is big in all the right ways. Known for its exceptional flocculation, this yeast settles quickly, leaving your beer bright and clear. BIG BEN is proudly malt-forward, allowing your grain bill and chosen ingredients to truly shine through. Its neutral profile enhances malt sweetness and hop character without imposing its own flavors, resulting in clean, crisp beers with remarkable clarity. Its high flocculation contributes significantly to its clarity, rapidly settling and making it ideal for styles where visual appeal matters, such as Pale Ales, ESBS, IPAs, Porters, Stouts, Blonde Ales, and Amber Ales. BIG BEN also boasts impressive alcohol tolerance, comfortably fermenting beers up to 12% ABV, making it suitable for both session ales and higher-gravity brews. Efficient and reliable, BIG BEN consistently achieves attenuation rates up to 82%. It comfortably ferments across a wide temperature range of 55°F to 78°F, making it versatile for various ale styles. Exceptional flocculation for bright, clear beer Malt-forward character that lets your grain bill shine Neutral profile enhances malt sweetness and hop character Ideal for: Pale Ales, IPAs, Porters, Stouts, Blonde Ales, Amber Ales Alcohol Tolerance: 12% ABV Attenuation: Approximately 75- 82% Fermentation Range: 59-72°F (15-22°C) Direct Pitch: No rehydration needed Reliable & Consistent: Every batch undergoes PCR testing for quality High Cell Count: 15g per sachet—over 36% more than standard 11g dry yeast packs Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly Like all CellarScience yeast, BIG BEN offers professional-grade performance for both homebrewers and craft brewers at an unbeatable value.   

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NE HAZY is a low-flocculating, biotransformative yeast designed for NE-style hazy beers Enhances mouthfeel, turbidity, and hop aroma, creating a juicy, pillowy body and stable haze perfect for Hazy IPAs and juicy doubles Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 62-75°F NE HAZY – The Yeast for Hazy, Juicy Beers NE HAZY is our specialized ale yeast for New England style (NE) hazy beers. If you’re looking to craft a juicy, flavor-packed brew with a lasting, stable haze, this strain has you covered. This low-flocculating, biotransformative strain enhances mouthfeel and turbidity through its interaction with glycoproteins and hop compounds, making it ideal for NEIPAs, Hazy IPAs, Pale Ales, and Juicy Doubles. During fermentation, it releases mannoproteins, a class of glycoproteins from its cell walls that create a soft, pillowy body while reinforcing haze stability.  NE HAZY actively participates in biotransformation, modifying hop-derived polyphenols and interacting with protein-rich compounds from wheat and oats. This process forms stable protein-polyphenol complexes that lock haze into suspension and intensify the beer’s juicy, full-bodied character. The result is an exceptionally stable haze, smooth-drinking beer with elevated mouthfeel, hop saturation, and tropical fruit expression. It ferments cleanly across a wide temperature range (62–75°F / 17–24°C) and is pressure-tolerant up to 12 PSI, making it highly versatile for a variety of brewhouse setups. Amplifies Hop Aroma & Flavor: Boosts tropical and citrus notes for NE-style juiciness Enhances Juicy Character: Transforms hop precursors into free thiols like grapefruit, passionfruit, guava, pineapple, peach, apricot, tangerine, and lime Boosts Haze Stability: Builds durable haze through glycoprotein and polyphenol interactions Flexible Fermentation: Performs across 62–75°F (17–24°C); pressure-tolerant to 12 PSI Robust & Reliable: Medium-low flocculation, consistent haze retention Attenuation: ~75–80% Alcohol Tolerance: 12% ABV Direct Pitch: No rehydration needed Quality Control: Every batch PCR-verified for purity and consistency High Cell Count: 15 g per sachet — over 36% more than standard 11 g dry yeast packs Dosage One sachet treats 5–6 gal (19–23 L). For larger batches, use 2–3 g/gal (0.5–0.8 g/L). Round up to the next full sachet rather than measuring precisely. Like all CellarScience yeasts, NE HAZY delivers professional-grade performance for both homebrewers and craft brewers producing the saturated, juicy haze that defines the modern New England IPA.  

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JUNGLE produces intense notes of guava, passion fruit, and mango, specializing in hop biotransformation to boost fruity hop character Performs reliably across a wide temperature range and tolerates up to 15% ABV and 12 PSI of pressure Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 65-90°F JUNGLE is a high performance ale yeast strain that specializes in massive fruity esters.  It produces a distinct guava, passion fruit and mango aroma. This strain excels at biotransformation, enhancing hop character when paired with big dry-hop additions—select a fruity hop variety to maximize its potential. JUNGLE thrives in a wide fermentation temperature range, ensuring minimal risk of off-flavors even at high temperatures or with temperature fluctuations. It’s also extremely robust, capable of tolerating alcohol levels up to 15% ABV and fermenting under pressure up to 12 PSI. With accelerated maturation, JUNGLE delivers a drinkable beer in just days, making it an ideal choice for both pros and homebrewers alike. Biotransformation Powerhouse: Maximizes hop aroma and flavor Fast Fermentation & Maturation: Drinkable beer in just days Wide Temperature Tolerance: Ferments cleanly across a broad temperature range 65-90°F (18-32°C) Attenuation: 73-80% Alcohol Tolerance: Up to 15% ABV Pressure-Tolerant: Ferments under pressure up to 12 PSI Direct Pitch: No rehydration needed Reliable & Consistent: Every batch undergoes PCR testing for quality assurance High Cell Count: 15g per sachet, over 36% more than standard 11g dry yeast packs Versatile for Homebrewers & Pros: Professional-grade performance at an unbeatable value Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Like all CellarScience yeasts, JUNGLE offers professional-grade performance for both homebrewers and craft brewers, delivering exceptional quality at an unbeatable value.

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VELO delivers rapid fermentation while maintaining a clean, neutral profile Excels across a broad temperature range, perfect for diverse styles Hard Seltzer ready — highly efficient at metabolizing simple sugars with minimal off-flavors (low fusel/sulfur) Use as a dependable house strain for hop-forward ales, crisp pseudo-lagers, and seltzers Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 60-94°F VELO — Clean, Fast, and Incredibly Versatile VELO is a high-performance ale yeast selected for speed, flavor neutrality, and wide temperature tolerance. In internal sensory comparisons, VELO's ester suppression and clean finish were on par with CellarScience CALI, while offering faster kinetics and a broader thermal window. It’s a dependable house strain across styles capable in hop-forward ales and crisp pseudo-lagers and excels in hard seltzers thanks to efficient simple-sugar metabolism with low fusel and sulfur byproduct when supported by a complete nutrient regimen. Why It Works in Seltzers Sugar washes contain little to no FAN, vitamins, minerals, or lipids. VELO maintains a neutral profile in these low-nitrogen environments when paired with proper yeast nutrients (FAN sources, vitamins, and zinc), yielding a clean, polish-ready base that needs minimal post-treatment. Its reliable attenuation and restrained byproducts help flavor additions shine without harsh edges. Technical Attributes Neutral & Clean: Ester/phenol expression held low; on par with CellarScience Cali in internal sensory for cleanliness and balance. Fast Fermentation: Wraps primary quickly, reducing tank residency and tightening production schedules. Wide Temp Range: Performs cleanly from 60–94 °F (16–34 °C) with minimal off-flavors—useful where tight temperature control isn’t feasible. Pressure-Ready: Stable up to 12 PSI, ideal for closed or spunded ferments. Hop-Smart: Preserves hop brightness in modern IPAs while remaining tidy in low-IBU and malt-forward beers. High Attenuation: ~75–83 % for a dry, polished finish; alcohol tolerance up to 10 % ABV with full nutrient support. Medium–High Flocculation: Drops bright post-fermentation while staying in suspension long enough to finish cleanly. Thermotolerant Physiology: Robust stress response (e.g., trehalose storage) supports clean performance at elevated temperatures. Specifications: Fermentation Temperature: 60–94°F (16–34°C) Apparent Attenuation: ~75–83 % Alcohol Tolerance: up to 10 % ABV (with complete nutrient regimen) Flocculation: Medium–High Pressure Tolerance: up to 12 PSI Format: 15 g high-cell-count sachet (≈ 36 % more than standard 11 g) Direct Pitch: No rehydration required Quality Control: Every batch PCR-verified for purity and consistency Applications Clean ales and pseudo-lagers • West Coast/Cali-style IPAs • Pale & session ales • Kölsch-like ferments • Hard seltzers and other sugar-based ferments Dosage Homebrew: One 15 g sachet treats 5–6 gal (19–23 L). Scale-up: Use 2–3 g/gal (0.5–0.8 g/L). When scaling, round up to the next full sachet for consistency. VELO is the practical house strain for clean results on a tight timeline—neutral like CALI, ferments fast, handles a wide temperature range, and produces a polished finish in beer and seltzer when paired with appropriate nutrients.

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WEST COAST is a refined evolution of the classic American ale strain engineered for modern brewing while honoring its proven roots Clean, versatile, and reliable, it’s ideal for brewers seeking subtle depth without compromising balance at an unbeatable value Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 59-72°F WEST COAST is a refined evolution of the classic American ale strain engineered for modern brewing while honoring its proven roots. It delivers the same clean, dependable performance as CALI, with just a trace of fruit character that lends a quiet depth to the final beer. This nuance stays well in the background, complementing rather than competing with hops or malt. Ideal as a house strain, WEST COAST can refresh a Flagship recipe or anchor a new one, offering robust, reliable fermentations every time. Designed for simplicity, it can be pitched directly into wort no oxygenation or rehydration required. Flocculation: Medium to High Fermentation: Range: 59-72ºF (15-22°C) Attenuation: Approximately 75–84% Alcohol Tolerance: 10% ABV Direct Pitch: No rehydration needed Reliable & Consistent: Every batch undergoes PCR testing for quality High Cell Count: 15g per sachet—over 36% more than standard 11g dry yeast packs Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Like all CellarScience yeast, WEST COAST offers professional-grade performance for both homebrewers and craft brewers at an unbeatable value. If you love the clean versatility of CALI but want a touch more character, West Coast  is your next go-to strain.  

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Coming soon! The FermZilla All Rounder Easy-Grip Pressure Fermenter Starter Kit is now available for pre-order. Place your order now and we will automatically ship it to you when it's available. The current estimated availability is late March. Crystal Clear super smooth PET makes fermenting and cleaning super easy Pressurizable for fermentation and closed transfer to your keg Includes BlowTie spunding valve kit, red & yellow carbonation caps, and floating dip tube as standard The FermZilla 30L All Rounder is the perfect fermentation vessel that can be used for fermenting under pressure, carbonating, and dispensing.  It's far more capable than the FermZilla Flat Bottom but less complicated and less expensive than the FermZilla Tri-Conical fermenter. The key differences are that the All Rounder can be pressurized, unlike the Flat Bottom, but it does not have a dump valve like the FermZilla Tri-Conical. The FermZilla All Rounder Easy-Grip model comes packed with accessories so you can take full advantage of this pressurizable fermenter on day one. The new stock standard includes Easy-Grip threaded lid ring, BlowTie spunding valve with integrated pressure gauge, ball lock carbonation caps for the lid, and floating dip tube kit with weighted filter.  What's Included: FermZilla 30L All Rounder Fermenter Hex Base with 24 x Sticky Dots (pre-attached) Easy-Grip Threaded Lid Ring Integrated Gauge BlowTie Kit Spunding Valve (0-15 psi) Silicone Dip Tube Kit with Yellow Weighted Filter and SS Float Red & Yellow Carbonation Caps Adhesive Thermometer Graduation Sticker Specs: 30 L (7.9 gal) Total Volume Pressure Rated to 2.5 Bar (36.2 psi) Height in Stand - 23" Tank Diameter - 14"  Lid - 28 mm PCO 1881 threads Temperature Rating: When not under pressure, do not expose to liquids above 131°F When under pressure, do not expose to any temperatures above 95°F* *Please note that the temperature rating for the FermZilla tank is lower when using it under pressure. When not under pressure, it is perfectly safe to transfer wort into the tank below 131°F or to use hot liquids below this temp for cleaning. When under pressure, make sure to keep your fermentation temperature below 95°F and keep the fermenter in an environment that is below 95°F ambient. This is especially important when fermenting with kveik yeast. These strains are known to ferment hot if no temperature control is being used. Exceeding the temperature rating may compromise the tank, leading to a shorter life span or sudden failure to maintain pressure. Even with proper use, we recommend replacing the tank every two years. Kegland Part number: KL47272 NOTE: FermZilla tanks are marked with a manufacturer’s “expiry date”. This does not indicate that the tank is bad after this date; it simply indicates that a hydro test may be in order. 2 years after production and every 2 years after first use, it is recommended that the tank be hydro tested to ensure the tank is holding pressure. Hydro test instructions are available below. You will also need the D1072 Green PRV to perform the test. If you do not plan to pressurize the fermenter, the test is not necessary.  

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Rwanda – Bwishaza Kungahara Process Trio (Washed • Natural • Carbonic) These are three distinct expressions of the same Kungahara foundation from Rwanda, Bourbon grown at 1,650–1,800 m (5,413–5,906 ft), released as separate process lots. It is genuinely rare to have coffee of this quality from the same origin offered in three unique processing methods, and for anyone roasting coffee, this is an unusually clean way to explore and understand what washed, natural, and carbonic processing actually mean in the cup. The washed version nails the “clean and sweet” lane without turning thin or sour, starting bright and getting deeper and more syrupy as it cools with grape jelly, black currant, and honey sweetness and a gentle rooibos like finish that keeps everything crisp and tidy (Grape jelly • Sweet black tea • Black currant • Honey). The natural is the same lot in a rounder, fruitier, more juicy form, with ripe fruit sweetness up front, a deeper jammy middle, and a finish that stays surprisingly clean for a natural, think apricot, blueberry, melon, and a light black licorice/anise accent that adds depth without turning funky (Apricot • Blueberry • Melon • Black licorice). And the carbonic is the wild card in the best way, leaning into bigger aromatics and a juicier, more candy like fruit character while staying intentional (not chaotic), with apricot, tart rhubarb like sparkle, melon sweetness, and a lemon lime pop that lifts the finish and keeps it from going heavy (Apricot • Rhubarb • Melon • Lemon lime), and last year this exceptional green scored 95 points from Coffee Review and was chosen the No. 12 best coffee of 2025 Washed tasting notes: Grape jelly • Sweet black tea • Black currant • Honey Natural tasting notes: Apricot • Blueberry • Melon • Black licorice Carbonic tasting notes: Apricot • Rhubarb • Melon • Lemon lime Across the trio, the washed lot is the trustworthy “anchor” you can build a lineup around, clean enough to showcase nuance, structured enough to add sweetness, clarity, and a tidy finish in blends without hijacking the cup, while the natural is the more expressive sibling with more fruit, more sweetness, and more aroma that stays controlled and “put together,” and the carbonic is high impact without being a total science project: carbonic coffees can go “funk first” fast, but this one stays surprisingly polished, sweet, bright, and loud in the aromatics, without getting overly boozy or weird. All three tend to reward a careful, lighter roast: keep them clean for clarity and lift, and if you push too far you start trading those high notes for heavier, muddier or muted flavors. Bwishaza washing station + women led impact: Kungahara is a women’s group within the Bwishaza cooperative, formed with outside support to help women producers strengthen quality, consistency, and market access. Their coffee is processed through Bwishaza’s quality infrastructure (including the washing station for washed lots), where careful sorting and controlled processing support the clean, consistent profiles Rwanda is known for. Just as important, premiums tied to women grown lots are designed to flow back into the group and the community, supporting training, ongoing quality improvements, and shared projects like collectively managed coffee land, including paying down the loan on a shared plot the women planted and farm together.  

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Rwanda – Bwishaza Kungahara (Carbonic) This is the “wild card” version of Kungahara in the best way. The carbonic process leans into bigger aromatics and a juicier, more candy-like fruit character than the washed lot, while still keeping enough structure to feel intentional (not chaotic). Expect apricot, tart rhubarb-like sparkle, melon sweetness, and a lemon-lime pop that lifts the finish and keeps it from going heavy. Last year this exceptional green scored 95 points from Coffee Review and was chosen. One of the 12 best coffee of 2025! Selection Note: Selected through direct sourcing and rigorous cupping, then released as distinct process lots from the same foundation. If you try more than one version, you’ll taste how much the process alone can change the cup. Origin: Rwanda Process: Carbonic Variety: Bourbon Elevation: 1,650–1,800 m (5,413–5,906 ft) Tasting notes: Apricot • Rhubarb • Melon • Lemon-lime What we love about this lot is how high-impact it is without being a total science project. Carbonic coffees can go “funk-first” fast, but this one stays surprisingly polished—sweet, bright, and loud in the aromatics, without getting overly boozy or weird. A true anchor coffee (just a different kind of anchor): This is an awesome “anchor” when you want a blend to feel more alive it can bring sweetness and explosive aromatics while still holding the cup together. And if you’re playing with funkier coffees, this one can be the fun part without taking over the whole show. It also pairs especially well with a clean, fully washed coffee as a way to keep the final cup pretty and structured. This one tends to reward a careful, lighter roast. Keep it clean and you get that bright fruit + citrus lift; push it too far and you’ll start trading those high notes for heavier, muted flavors. Bwishaza washing station + women-led impact: Kungahara is a women’s group within the Bwishaza cooperative, formed with outside support to help women producers strengthen quality, consistency, and market access. Their coffee is processed through Bwishaza’s quality infrastructure (including the washing station for washed lots), where careful sorting and controlled processing support the clean, consistent profiles Rwanda is known for. Just as important, premiums tied to women-grown lots are designed to flow back into the group and the community—supporting training, ongoing quality improvements, and shared projects like collectively managed coffee land, including paying down the loan on a shared plot the women planted and farm together.  

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Rwanda – Bwishaza Kungahara (Natural) This is the same Kungahara lot you love, just in natural form so the cup leans rounder, fruitier, and more juicy than the washed version. Expect ripe fruit sweetness up front, a deeper jammy middle, and a finish that stays surprisingly clean for a natural. Think apricot, blueberry, melon, and a light black-licorice/anise accent that adds depth without turning funky. Selection Note: Selected through direct sourcing and rigorous cupping, then released as distinct process lots from the same foundation. If you try more than one version, you’ll taste how much the process alone can change the cup. Origin: Rwanda Process: Natural Variety: Bourbon Elevation: 1,650–1,800 m (5,413–5,906 ft) Tasting Notes: Apricot • Blueberry • Melon • Black licorice Where the washed lot is all about crisp structure and clarity, this natural version is the more expressive sibling more fruit, more sweetness, more aroma. It’s still controlled and “put together,” but you can tell the process is doing more of the talking. This is also one we like to treat as a lighter-roast coffee. Keep it clean and you get bright fruit and candy-like sweetness; push it too dark and you’ll start trading those top notes for heavier, muddier flavors. In other words: it can absolutely be an anchor coffee, but it anchors best when you let it stay lively either as a fruit-forward single origin, or as the sweet backbone in a blend where you want roundness and aromatics without the cup turning chaotic. Bwishaza washing station + women-led impact: Kungahara is a women’s group within the Bwishaza cooperative, formed with outside support to help women producers strengthen quality, consistency, and market access. Their coffee is processed through Bwishaza’s quality infrastructure (including the washing station for washed lots), where careful sorting and controlled processing support the clean, consistent profiles Rwanda is known for. Just as important, premiums tied to women-grown lots are designed to flow back into the group and the community—supporting training, ongoing quality improvements, and shared projects like collectively managed coffee land, including paying down the loan on a shared plot the women planted and farm together.    

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Rwanda – Bwishaza Kungahara (Washed) This is a washed Rwanda that nails the “clean and sweet” lane without turning thin or sour. It’s bright up front, then gets deeper and more syrupy as it cools. Expect grape jelly, black currant, and honey sweetness, with a gentle rooibos-like finish that keeps everything crisp and tidy. Selection Note:  Selected through direct sourcing and rigorous cupping, then released as distinct process lots from the same foundation. If you try more than one version, you’ll taste how much the process alone can change the cup. Origin: Rwanda Process: Washed Variety: Bourbon Elevation: 1,650–1,800 m (5,413–5,906 ft) Tasting Notes: Grape jelly • Sweet black tea • Black currant • Honey What we love about this lot is how trustworthy it is. It’s an easy coffee to learn on and an easy coffee to love, the kind that rewards a careful, lighter roast with extra clarity, but still holds together without getting fussy. If you’re experimenting with Rwanda this season, this is the one I’d start with. An “anchor” Rwanda (and why that matters): This is the coffee you can build a lineup around. It’s clean enough to showcase nuance as a single origin, but structured enough to work as an anchor component in blends adding sweetness, clarity, and a tidy finish without hijacking the cup. It also plays especially well alongside funkier lots (like carbonic/anaerobic styles) when you want the blend to feel more “pretty” than chaotic. Bwishaza washing station + women-led impact: Kungahara is a women’s group within the Bwishaza cooperative, formed with outside support to help women producers strengthen quality, consistency, and market access. Their coffee is processed through Bwishaza’s quality infrastructure (including the washing station for washed lots), where careful sorting and controlled processing support the clean, consistent profiles Rwanda is known for. Just as important, premiums tied to women-grown lots are designed to flow back into the group and the community—supporting training, ongoing quality improvements, and shared projects like collectively managed coffee land, including paying down the loan on a shared plot the women planted and farm together.  

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Coming soon! The Euro 30 is now available for pre-order. Place your order now and we will automatically ship it to you when it's available. The current estimated availability is June 2026. Self-priming flexible impeller pump for moving wine or juice Stainless steel pump head with 1.5" tri-clamp connections On/off switch for easy operation 19.8 gallons per minute flow rate Stainless bypass for reducing flow rate Made in Italy by EnoItalia The Euro 30 is a great versatile winery pump for all around cellar needs.  The sanitary connections are 1.5" TC to allow for easy hook up of hoses, filters, fillers, you name it. With the included SS Bypass, you can reduce flow rates up to 25%.  SS head means easy maintenance, and a power switch on the body keeps all necessary controls conveniently accessible. Features: Flow rate is 19.8 gpm Max Pressure: 40 PSI (2.8 BAR) 1.5" Tri-Clover inlet and outlet 1.5 HP motor Self-priming Recommended temperature range: 40 - 150°F (5 - 65°C) SS Bypass for reducing flow SS head w/ flexible impeller 110V   

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Coming soon! The 40-Plate 20x20 Plate Filter is now available for pre-order. Place your order now and we will automatically ship it to you when it's available. The current estimated availability is June 2026. Rolling cart plate filter for wine or oil Plates made from food-grade PPA Built-in ENOS 20 centrifugal pump Stainless ball valve and sample tap 1,500L/h wine filtering capacity Made in Italy by EnoItalia Made from AISI 304 stainless steel with 20x20 food-grade PPA filter plates (40 plates). Includes EURO 20 flexible impeller pump. Mounted to trolley cart with rolling casters. Features: Stainless ball valve Stainless sample tap Pressure gauge Wine Capacity: 900-1500 L/h (237-396 gal/h) Oil Capacity: 900 L/h (237 gal/h) Pump Barbs: 20 mm (0.78") Dimensions: 23.6" L x 19.7" W x 29.5" H Weight: 108 lbs 110V  

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Coming soon! The 10-Plate 20x20 Plate Filter is now available for pre-order. Place your order now and we will automatically ship it to you when it's available. The current estimated availability is June 2026. Rolling cart plate filter for wine or oil Plates made from food-grade PPA Built-in ENOS 20 centrifugal pump Stainless ball valve and sample tap 280L/h wine filtering capacity Made in Italy by EnoItalia Made from AISI 304 stainless steel with 20x20 food-grade PPA filter plates (10 plates). Includes ENOS 20 pump with stainless body and impeller. Mounted to trolley cart with rolling casters. Features: Stainless ball valve Stainless sample tap Pressure gauge Wine Capacity: 130-280 L/h (34-73 gal/h) Oil Capacity: 130 L/h (34 gal/h) Pump Barbs: 20 mm (0.78") Dimensions: 23.6" L x 19.7" W x 29.5" H Weight: 70.5 lbs 110V  

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Coming soon! The Benchtop Plate Filter is now available for pre-order. Place your order now and we will automatically ship it to you when it's available. The current estimated availability is June 2026. Benchtop plate filter for wine or oil Plates made from food-grade PPA Built-in ENOS 20 centrifugal pump Stainless ball valve and sample tap 280L/h wine filtering capacity Made in Italy by EnoItalia Benchtop style wine plate filter made from AISI 304 stainless steel with 20x20 food-grade PPA filter plates (10 plates). Includes ENOS 20 centrifugal pump. Features: Stainless ball valve Stainless sample tap Pressure gauge Wine Capacity: 130-280 L/h (34-73 gal/h) Oil Capacity: 130 L/h (34 gal/h) Dimensions: 23.6" L x 12.9" W x 17.3" H Weight: 64 lbs 110V  

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Coming soon! The 20-Plate 20x20 Plate Filter is now available for pre-order. Place your order now and we will automatically ship it to you when it's available. The current estimated availability is June 2026. Rolling cart plate filter for wine or oil Plates made from food-grade PPA Built-in ENOS 20 centrifugal pump Stainless ball valve and sample tap 900L/h wine filtering capacity Made in Italy by EnoItalia Made from AISI 304 stainless steel with 20x20 food-grade PPA filter plates (20 plates). Includes ENOS 20 pump with stainless body and impeller. Mounted to trolley cart with rolling casters. Features: Stainless ball valve Stainless sample tap Pressure gauge Wine Capacity: 600-900 L/h (158-237 gal/h) Oil Capacity: 600 L/h (158 gal/h) Pump Barbs: 20 mm (0.78") Dimensions: 23.6" L x 19.7" W x 29.5" H Weight: 79 lbs 110V  

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Discover the classic, versatile, and approachable profile of our Brazil Salmo Plus Natural green coffee beans. A consistent crowd favorite, this natural-processed blend from the Cerrado region delivers the quintessential Brazilian cup profile—sweet, nutty, and easy-drinking. Cupping Notes: Flavor: Expect a sweet and comforting profile often likened to a Reese’s peanut butter cup, with dominant notes of milk chocolate and roasted peanuts. A pleasant raisin fruitiness rounds out the sweetness. Body: This coffee has a light body, providing a gentle and clean mouthfeel. Acidity: Mild and balanced acidity, contributing to its overall smoothness. Origin: Cerrado region, Minas Gerais, Brazil Altitude: Around 1200 meters (Cerrado altitudes range from 900 to 1250masl) Varietal: Mundo Novo, Catuai Red and Yellow, Topazio, Catucai, Acaia Process: Natural  

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Discover the classic, dependable, and robust profile of our Nicaragua Jinotega Marimba SHG/EP, Wet Processed green coffee beans. Sourced from the high-altitude Jinotega region, these Strictly High Grown (SHG) and European Prepared (EP) beans offer a full-bodied cup with deep chocolate and nutty characteristics. Cupping Notes: Flavor: Expect a rich and satisfying cup dominated by dark chocolate and walnut. Sweet notes of raisin and stone fruit are balanced by a hint of citrus acidity, providing complexity to the finish. Body: A heavy and smooth body that provides a comforting, lingering mouthfeel. Acidity: Medium acidity, which is bright enough to balance the heavy body and rich flavors. Origin: Jinotega, Nicaragua Altitude: 1300-1700 meters above sea level Varietal: Caturra, Catuai, Typica, Catimor Process: Washed (Wet Processed)

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Prevents leaks and spills when disconnected, ideal for pressurized systems Handles both hot and sub-zero fluids, from hot transfers to sub-zero glycol mixtures (-40°F to 280°F) Made with high-strength, chemically resistant polyketone plastic body, 316 stainless steel spring, and EPDM O-ring for long-lasting performance JoinTech Connectors offer a premium quick-disconnect solution for high and low-temperature beverage handling. These fittings are suitable for a wide range of applications, from hot transfers to sub-zero glycol mixtures. The connectors feature an automatic shut-off valve that prevents flow when disconnected, making them ideal for hoses used with pumps or glycol systems. Features: Durable, UV-stable black design Automatic shut-off valve Vacuum rating of 60 psi Connections: JoinTech Male QD 1/2" Barb Materials: Body: High-strength, chemically resistant polyketone plastic Spring: 316 stainless steel O-ring: EPDM Specifications: Operating pressure: Vacuum to 60 psi Temperature tolerance: -40°F to 280°F (-40°C to 138°C) Flow path: 3/8" KegLand Part Number: KL50746

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