Nordic Brew Lab

Karen Burbano learned the craft from her father, Don José, whose deep passion for specialty coffee shaped her understanding of every step of production. Don José was the first in his family to move into specialty coffee, and his commitment to quality has been passed on to Karen - from precise cherry selection and fermentation to careful drying, hand-sorting, and storage.

This Pink Bourbon is harvested at peak ripeness every 15 days, fermented overnight, and depulped into a fermenting mass over 3–4 days. Once harvesting is complete, the coffee ferments under water for 48 hours, then is rinsed and dried in a solar dryer for 18–20 days, resulting in a clean, expressive cup that reflects both tradition and careful craftsmanship.

Expect a juicy cup bursting with notes of bright red berries and rose hips with an aromatic finish. 

Tasting Notes: Rose hips | Red Berries| Aromatic

La Lia is a family-owned farm and micro mill in Tarrazú, Costa Rica, run by brothers Luis and Oscar Monge Ureña. The farm has been in the family for nearly 70 years, and since taking over in 2008, the brothers have focused on quality-driven, small-lot production at elevations up to 2,100 masl. Coffee is handpicked and carefully sorted by experienced families who return each harvest, ensuring consistent excellence year after year.

This Geisha underwent a reposado (cherry-rested) process, in which freshly harvested cherries were rested for two days before being depulped, rinsed, and dried, allowing sugars and aromatics to develop more fully.

Expect a floral and distinct cup with notes of juicy raspberries and delicate lemon-tea. 

Tasting Notes: Raspberries | Lemon-Tea | Floral

La Divina Providencia is run by Roberto Ulloa in the Apaneca–Ilamatepec range of western El Salvador, where he farms SL28, Bourbon, Geisha, and Pacamara in a diverse, forest-based system rooted in early Salvadoran coffee history. Working without monoculture and relying on manual, low-intervention methods, Roberto prioritizes ecological balance, varietal separation, and deep hands-on knowledge at every stage.

This SL28, often called “Kenya Bourbon” locally, is fully washed, with cherries depulped immediately and fermented for around 48 hours before thorough washing to remove all mucilage. The careful, manual processing results in a clean, crisp cup with Bourbon-like structure and lifted red fruit character, showing notes of dark chocolate, cranberry, and caramel.

Expect a clean and crisp cup with enhanced notes of cranberries and deep notes of dark chocolate and caramel. 

Tasting Notes: Dark Chocolate | Cranberries | Caramel

Finca Santa Elisa is a large estate in Guatemala’s Acatenango region, near San Pedro Yepocapa, on the slopes of the Acatenango and Fuego volcanoes. Spanning 506 hectares, with 360 planted in coffee, the farm is a major local employer with over 300 workers.  Led by producer Josue Morales, the farm now focuses on quality-driven production and varietal experimentation, including this Geisha lot, now in its second year.

This washed Geisha was processed at Beneficio La Esperanza (Los Volcanes mill) in Antigua, where extra care is required due to frequent volcanic ash from Volcán de Fuego that can coat the cherries. Thorough washing ensures clean processing and clarity in the cup.

Expect a delicate and aromatic cup with notes of sweet peaches, bright citrus, and a floral finish.

Tasting Notes: Peach | Citrus | Floral