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Our roasts
Every coffee we sell has been tasted multiple times before it leaves our roastery. If it's in our catalog, we believe in it.
Floral and bright, with jasmine, blueberry, and lemon zest. Perfect filter coffee.
Dark cherry, chocolate, and brown sugar. Grown at 1900m in Huila. Dense and syrupy.
Bold and smoky. Deep cocoa, roasted almond, earthy finish. Ideal for espresso.
Intense blackcurrant acidity, juicy tomato, and a clean, tea-like body. A classic Kenyan cup.
Smooth and mellow. Hazelnut, milk chocolate, and caramel. A crowd-pleasing everyday espresso.
Rich, heavy-bodied, and deeply earthy. Cedar, dark chocolate, and herb. Exceptional in a French press.
Delicate and complex. Red apple, peach, and white flower. A beautifully transparent Rwandan.
Chemically-free decaffeination via the Swiss Water Process. Warm toffee, red plum, and gentle nougat.
Honey process brings out ripe apricot, honey, and a creamy almond milk finish. Balanced and approachable.
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