FIND YOUR FLAVOR
Not sure which one to try? Start with what fits your taste.
Colombia — Buesaco, Maricela Ordoñez
This microlot shows exceptional clarity even at a dark roast. Expect aromatic sweetness with caramel, bright green-apple and rose-hip accents, and a subtle English Breakfast–style tea notes leading to a refined, sweet finish. At darker roast levels it develops rich, caramelized character. Think of smoky‑sweet burnt toffee. We found its best balance between 22–24% roast development, which is pretty difficult to achieve while staying away from French roast and preserving the flavor.
Ethiopia Dry Process Buno Dambi Uddo
Flavorful fruit and berry notes, fragrant aromatic hints, and a bittersweet layer that's easily developed with roast. Blueberry, natural dried fruits, marmalade, twist of citrus, black forest cake.
Rwanda Rusizi Mushaka
A cup with layered sweetness and thick body, mildly bright accents that hint at citrus when roasted light, and syrupy bittersweets at darker levels. Honey, black tea, malted grains, spiced cocoa. Good for espresso.
Colombia Productores de Pitalito
Crowd-pleasing bittersweet tones in the middle roasts, caramel-accented chocolate, malted cocoa powder, dried orange, hazelnut, and moderate level of acidity.
Costa Rica Anaerobic Dry Process Higuito
We are excited about this one! We love port wines, so when this bean was discovered and we found a way to roast out wine like flavors we knew we had a win. Intense anaerobic profile with rustic, fermented aroma. Winey fruit flavors by a bittersweet backdrop layer. Notes of honey mead, burnt sugar, Port wine, rustic dark cocoa. This farm is at an elevation of 5,400 feet on the coastal range of Costa Rica. If you like port wines or any desert wine, we highly suggest this one. Try it black with a cheesecake after dinner, you will not be disappointed.
Yup, that is our actual coffee roaster in the background!
Colombia — Buesaco, Maricela Ordoñez
This microlot shows exceptional clarity even at a dark roast. Expect aromatic sweetness with caramel, bright green-apple and rose-hip accents, and a subtle English Breakfast–style tea notes leading to a refined, sweet finish. At darker roast levels it develops rich, caramelized character. Think of smoky‑sweet burnt toffee. We found its best balance between 22–24% roast development, which is pretty difficult to achieve while staying away from French roast and preserving the flavor.