Coffee Pods

We now offer our roasted coffee in 100%-compostable coffee pods for use in Keurig-style brewers. Each pack comes with 12 pods separately packaged in compostable pouches that has been nitrogen flushed to maintain freshness. We offer our Oro Blend, PNG Dark and Sugarcane Decaf coffees, separately or in variety packs.

Check out these independent, unsolicited reviews of our pods by Distilled Brewed & Reviewed:

• Oro Blend pod review: https://www.youtube.com/watch?v=AFlwYlE7eG4
• PNG Dark pod review: https://www.youtube.com/watch?v=Ud1u8SRsl0E

Pink Paragon
par·a·gon: a person or thing viewed as a model of excellence. Our roaster blended our fruity Pink Borbon Punch with our velvety Brazil Diamond to achieve a cup with low acidity, a supple texture and a sweet finish, sure to please a discriminating palate.
Regions: Huila, Colombia and Minas Gerais, Brazil
Producers: Various
Farm: Various
Altitude: 1100-1800m
Process: Natural anaerobic and natural
Variety: Blend
Exporter: Forest Collective and Sucafina Specialty

PNG Dark
These beans are grown in coffee gardens across the Papua New Guinea highlands. Farmers pulp their cherry and then ferment them for approximately 36 hours. We take this bean to a second crack for a dark roast that achieves a smokey profile with mellow acidity and a bold finish.
Region: Papua New Guinea Highlands
Producers: Various
Farms: Various
Altitude: 1700-1850 m
Process: Washed
Variety: Arusha, Borbon, Mundo Novo, Typica
Exporter: Sucafina Specialty

Sugarcane Decaf
This is the decaf you drink because it tastes so good, not because you have to. Unlike many decaffeinated varieties, which use cheaper, lower quality beans, the growers at the El Vergel estate have created a high-quality decaf, one that uses a blend of hand-picked red and yellow caturra beans, which are then sugarcane-processed to remove most of the caffeine without sacrificing the coffee’s natural sweetness.
Region: Tolima, Colombia
Producers: Elias and Shady Bayter
Farm: El Vergel
Trail: Piedra Grande
Altitude: 1500m
Process: EA sugarcane decaffeination
Varieties: Red and yellow caturra
Exporter: Forest Collective

Timana Red
This bright coffee is a collaboration among four different growers, all from the town of Timana. Together, they developed a process with a 24-hour fermentation, followed by drying in the sun, gathering all the batches and blending them. This process highlights the sweetness of this origin.
Region: Huila
Producer: Duver Samboni, Mercedes Rojas, Reinel Perdomo, and Don Ovidio Ascencio
Farm: Four different farms
Altitude: 1400-1900m
Process: Washed
Variety: Blend
Exporter: Forest Collective

Pink Paragon: A lighter roast with tasting notes of blackberry, hazelnut, brown sugar and orange zest, this playful blend has low acidity, a supple texture and a sweet finish.
PNG Dark: Mellow acidity; buttery texture; dark chocolate; almond; cedar; bold finish
Sugarcane Decaf: Well balanced; medium body; cherry; caramel; cinnamon; almond; milk chocolate; slightly sweet finish
Timana Red: Balanced sweetness; syrupy body; almond; clove; red apple; chocolate; mellow acidity