Below you will find a list of our current coffee offerings. We update our offerings as new coffees become available. Sign up for our mailing list to receive updates and offers. For information on best practices when brewing our coffee, please feel free to contact us.

Espresso Blend

Acid: medium-high
Body: full
Texture: champagne mousse, syrupy
Flavor Profile: layers of flavor and texture starting with a sweet meyer lemon acidity, black cherry and marionberry fruitiness in deep tamarind chocolate liquor with spicy cardamom, clove and fresh tobacco mixed in.  Bridging the gap between the old world and new with direct source relationships, high elevation coffees, and blending for balance in a complete espresso.

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Drip Blend

Acid: medium-low
Body: full
Texture: orange juice, velvet
Flavor Profile: Soft, light but refreshing acidity-just enough to be present and provide for a clean finish. Hint of cherry flavor with lots of deeply carmelized sugar and chocolate. Slightly darker roast profile than our S.O. coffees to give a velvet mouth feel and weight without drying or going smoky. A well rounded everyday coffee.

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Decaf Blend

Acid: low
Body: medium-full
Texture: grape juice, powderry nutskin
Flavor Profile: simple and straightforward 100% Brazil Swiss Water Process. Hinting of orange on the low mellow acidity, lots of caramel in a slightly gritty texture, little smoke and lots of chocolate. Utilitarian workhorse for drip, pour-over or as an excellent old world espresso.

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Burundi Mikuba

Kayanza Province

Acid: high
Body: medium
Texture: sweet cream
Flavor Profile: sweet red seed fruits, cherry, and pomegranate. The acid profile also features some floral rose-hip adding to the juicy fruit. Ultra clean texture with a soft creamy body. The finish remains long and refreshing displaying all of the above traits. Direct relationship, Long Miles Coffee Project. Bourbon and Jackson cultivars, fully washed. Elevation of 1927 masl. Mikuba means “hill that cannot be divided.” It was planted in 1933. The hill houses 232 farmers and is fairly remote, only accessible by “moto” or bicycle.

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Colombia Copalito

San Adolfo, Huila

Acid: medium
Body: medium
Texture: cream
Flavor Profile: A balanced and juicy gesha from Huila.  Lively fruit punch and watermelon blend perfectly with strawberry and tropical fruit.  The acidity is balanced by delicate honey sweetness and supported by a round and pillowy soft body.  The finish is long and clean.  Natural sun dried gesha cultivar.

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El Salvador el Manzano

Santa Ana

Acid: medium plus
Body: medium plus
Texture: clean orange juice, apple skin
Flavor Profile: Juicy sweet lime and orange acidity with a small hint of lime rind texture, caramel and peanuts in the middle, with plum and an interesting rooibos herbal character new to this season's harvest.  Pacamara and Bourbon Cultivars, washed process.  Elevations range from 1300 to 1550 meters at Finca El Manzano.  The Beneficio is also located at the farm.  Cuatro M is family owned, operated by Emilio Lopez Diaz.  Relationship coffee since 2008.  El Manzano is situated on the northern slopes of the Santa Ana Volcano.

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Ethiopia Yirgacheffe

Kochere Grade 1

Acid: medium plus
Body: low - medium
Texture: herbal tea, rose water
Flavor Profile: prototypical Yirgacheffe coffee again!  Very floral spring Lilac and Daphne aromas, Jasmine and Lemongrass juicy sweet acid flavors.  This season’s offering shows a different sweetness with caramel apple and cinnamon as well.  More developed sugars combine with the juicy acidity to leave a cleaner length to the finish with just a hint of tea leaf tannin.  Kochere district lies in the Borena zone, 25 miles southwest of Yirgacheffe town, between northern Amaro Gayo and Fisahagentet.  Heirloom varietals, elevation of 1800 to 2000 meters, fully washed and dried on raised solar beds.  Additional hand sorting leave this coffee impeccably free of defects.  Second year relationship coffee.

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Guatemala La Aurora

Fraijanes

Acid: medium plus
Body: medium
Texture: iced tea
Flavor Profile: A coffee perfect for everyday drinking. Ripe pear and lemon zest are supported by carmelly baked apple and butterscotch. Milk chocolate and toasted marshmallow appear on the finish. The Calderon family have been growing coffee since 1885. The current owner of the farm, Victor Calderon, represents the fifth generation managing Finca La Pia. The farm is certified by the Guatemalan Institute for Forest Protection and produces a diversity of crops including avocado and native fruits. Washed Bourbon and Caturra cultivars. 1700-1800 masl

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Honduras Benigno Mejia

Las Flores, Santa Barbara

Acid: high
Body: medium plus
Texture: mainly clean and juicy, pepper finish Flavor
Flavor Profile: sweet juicy peach and tropical fruit . Bright sweet acidity gives it a long and mouth-watering finish. An aromatic of fresh cut dry cedar shows in the middle followed by a spicy but subtle cayenne pepper on the finish . This coffee is exclusively ours, 6th year relationship coffee. Bourbon and Pacas cultivars, Las Flores ranges from 1570 to 1700 meters. Benigno Mejia, producer. Depulped, washed and solar bed dried on his property.

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Kenya Kambiri

Nandi County, Western Kenya

Acid: high
Body: medium
Texture: whole milk
Flavor Profile: Bright, clean, and aromatic. Tart red apple acidity is supported by dried cherry, plum, and a complex herbal character. The finish is long with notes of sweet cream and cinnamon candy. Kambiri is a small farm owned and operated by Decimah Mmayi, a second generation coffee farmer whose family has grown coffee in Kambiri town since the early 1960’s. The first seedlings planted at Kambiri were a gift to Decimah by her father shortly before his passing. Washed processed SL28 and Ruiru 11 cultivars dried on raised beds. 1700 masl.

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