This Gesha undergoes an intricate sequence of controlled oxidation, anaerobic fermentation, and immersion with mossto, the juice collected during coffee fermentation. Every stage asks something different of the fruit, exploring the expressive potential of a variety celebrated for its floral aromatics and delicate complexity.

Cherry, raspberry, and rich cacao bring serious dessert energy to this extraordinary decaf from Néstor Lasso. Meticulous fermentation and sugarcane decaffeination deliver a syrupy, expressive cup. Add milk for raspberry mocha vibes. Share it after dinner, if it lasts that long.

Fourteen years of Chromatic and a little magic in the mix give rise to a playful cup with plenty to explore, made to celebrate everyone who’s helped us keep this thing going since 2012.

From the misty forests of Oaxaca’s Sierra Sur, Yogondoy brings together smallholder grown Pluma coffee and an extended fermentation wet process. The result is honey sweet, with a silky flow that lives up to the community’s Zapotec name: River of Bees.

If you didn’t know, Chromatic Coffee hand stamps each and every bag of coffee sold, front and back. The Chromatic Plate is there for it all and its legacy deserves a spotlight