The bag I sell the most of and the one I drink every morning. A washed Colombia from Huila that I buy through a small importer in Seattle who publishes what the farmer was paid, which not many of them do. Roasted to just past first crack. It is not a light roast and it is not trying to taste like a fruit. It tastes like brown sugar, a little cocoa, and a clean finish, and it works as espresso at 18 in and 38 out in about 29 seconds, and it works in a drip machine your parents gave you. I roast Monday and Tuesday on a one-kilo drum, which means about thirty pounds a week total across everything. Bags go out with the roast date stamped on them, not a best-by date, because a best-by date on coffee is a marketing decision. Whole bean only. I will not grind it for you and I will explain why at length if you ask. Twelve ounces. Pickup in Sellwood or shipping anywhere in the lower 48.