A dark roast coffee from La Cumbre, a family farm in Los Santos, Costa Rica, operated by farmer Minor Jimenez. This Catuai variety is processed using the Washed Reposado method and roasted dark. The coffee displays notes of cherry, roasted walnut, and dark chocolate with a classic dark roast mouthfeel.
Chris Soper, Rob Touchstone, and Charlie Dillingham founded The Well Coffeehouse in Nashville in 2012 as a registered 501(c)(3) nonprofit, with the mission of turning coffee into water. All profits from coffee sales fund clean water projects, and since founding the organization has completed 77 water projects across 24 countries, impacting over 145,000 people. The idea originated from a missional living class at Lipscomb University. The Well roasts specialty coffee in small batches, sourcing from ethical partnerships in Ethiopia, Colombia, and Brazil. It is one of the few roasteries in the country where every cup sold directly funds access to clean drinking water.
