APRIL 2026
Order cut-off date March 21st
WEEK ONE | COLOMBIA SEBASTIAN RAMIREZ ANTLER SPECIALTY GOODS
Origin: Colombia
Region: Quindio
Farm: Development Lot
Process: Extended Ferment
Roast: Light
Notes: Merlot, Strawberries, Florals
Our guest coffee this month is roasted by the delightful Antler Specialty Goods, based in Henderson, Kentucky. Grown & processed in Quindio, Colombia, care has been given to this coffee every step of the way.
Antler Specialty Goods is led by Annalisa & Hunter Thewis, good friends of our roasting team. Annalisa & Hunter moved to Henderson a few years ago (a neighboring city to us here in Evansville, IN) & have quickly become a community staple through their pursuit of "getting great coffee into good hand."
This coffee reflects that pursuit: excellent in quality, experimental in flavor, focused on the people. Oh-so-sweet with a kiss of wine-like acidity, this coffee was produced by fourth-generation farmer Sebastian Ramirez with Unblended (a coffee company doing some great work).
Enjoy. For brewing instructions, click here.
WEEK TWO | COLOMBIA KING ARTHUR GESHA HONEY MOON COFFEE CO.
Origin: Colombia
Region: Antioquia
Process: Two 90-hour fermentations, then dried as a honey-processed coffee
Roast: Light
Flavor Profile:
Peaches · Honeysuckle · Tangerine
A gentle contrast to Antler Specialty Goods' developmental lot, we’re featuring our own Colombia King Arthur Gesha, roasted by Honey Moon Coffee Co.
Behind King Arthur is Elkin Arcila, an innovative grower who has redefined his family’s tradition with a passion for specialty Colombian coffee.
He invests deeply in agronomy, advanced processing, and community training. In 2017, Elkin founded a barista school in Támesis, where 15 to 20 students are trained every year. His vision creates opportunities for the next generation while raising the bar for quality and sustainability.
On his farm “Puerto Arturo”, Elkin consistently achieves remarkable results, with King Arthur Geisha scoring between 89 and 90 points. Blessed with natural mineral springs and a unique terroir, his farm is the perfect setting for this one-of-a-kind coffee.
For brewing instructions, visit our guide here.
RITUAL BLENDS
The two become one.
The blends aren’t meant to hide the origins — they’re meant to highlight them.
By shifting the ratio, you’ll experience how balance, sweetness, and structure evolve in the cup.
WEEK THREE 70% Sebastian Ramirez | 30% King Arthur Geisha
Sebastian Ramirez takes the lead here with it's punchy profile, while you might find the Geisha bringing a hidden softness to the cup.
Taste and observe. Take in the warmth.
Each week, try to notice which coffee reveals itself first. Perhaps you'll find new flavors amplified by the contrasting coffees.
And of course, ask yourself: Do you like this?
WEEK FOUR 30% Sebastian Ramirez | 70% King Arthur Geisha
Taste and observe.
The roles reverse yet again. In this ritual, the higher ratio of King Arthur Geisha in the cup focuses the senses in a subtler way.
Savor those sips. Try to catch the subtle flavors revealing themselves in the ebb and flow of each sip.
Which cup did you prefer? Where do you and your spouse differ?