Natalia Lezama Ramirez pushes boundaries with experimental processing in Colombia, including anaerobic natural Gesha.

Start with the basics • read our coffee 101 article

More information about our Coffees from Natalia Lezama Ramirez collection.

Natalia Lezama brings innovation and experimentation to coffee farming in Colombia. Her anaerobic natural Geisha represents a deliberate choice to use fermentation methods that amplify the coffee's inherent complexity. This is coffee made by someone thinking deeply about process and willing to push beyond what's conventional.

Her coffees taste distinctive and crafted. They don't taste like anyone else's work because they're not. Natalia approaches coffee as an opportunity for creative expression, grounded in agricultural skill and commitment to quality.

Natalia's anaerobic natural Geisha is available now, bringing complex fermentation character and delicate florality from her Colombian farm.

The Coffee Journey

Explore all that goes into your morning cup

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Variety

Coffee Varieties Guide

Like apples, coffee has thousands of varieties with unique flavors. Explore Arabica cultivars from Gesha to Bourbon and how genetics shape your perfect cup.

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Multiple houses amongst a specialty coffee farm

Origin

Coffee Terroir Guide

Origin is one of three pillars determining coffee's taste, alongside roasting and brewing. From variety selection to elevation, processing to country culture, every decision at origin shapes your cup. Here's how terroir transforms seeds into distinctive flavors.

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Yellow barrels with white lids on a stone floor, with people and bottles in the background.

Processing

Coffee Processing Guide

How specialty coffee goes from cherry to green bean—hand-picking, sorting, fighting pests and disease, and the processing methods that shape flavor.

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Coffee beans roasting in a fluid bed roaster at Sagebrush Coffee in Chandler, Arizona

Roast

Coffee Roasting Overview

Coffee roasting isn't just about turning beans brown—it's a complex process of chemistry, timing, and heat that creates over 800 flavor compounds from a simple green seed. Understanding this transformation reveals why your morning cup tastes the way it does.

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sagebrush coffee pour over bar with a barista measuring specialty coffee beans on a scale

Brew

Coffee Brewing Basics

Everything that goes into great coffee comes down to the brew. Here's what matters most: grind size, water temperature, and brewing method.

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