12 years in. Still climbing.

Bright citrus. Soft florals.

Then it drops into dark chocolate, black sesame, and spice.

Thick. Layered. Evolving.

Rosalio grows coffee in the highlands near the Salvadoran border, where cool mountain air and rich soils create ideal conditions for slow cherry development and expressive flavor.

A new blend crafted to seduce the cup and stir the soul. Built on the beautifully wild Barolo and a low-toned Brazilian lot for fudge and richness, then finished with a duo of Ethiopians for fragrance, sweetness, and that kiss of florality.

Barolo is our first release of the year, a small-lot stunner from our longtime friend and producer Moises Hidardo Hernandez in Mercedes, Ocotepeque, Honduras.