Showing 1–16 of 21 results

  • Adenisa

    San Pedro La Laguna, Guatemala
    $18.25 | 12 oz bag

    Nestled on the southwestern shore of Lake Atitlán in the municipality of San Pedro La Laguna, ADENISA is a small association of 43 coffee farmers. Working in the shadows of Volcán San Pedro, farmers collect coffee cherries on slopes ranging from 1,610 to 2,100 meters above sea level and bring it to a central mill for processing. Farmers grow mostly Caturra and some Bourbon and Pache varieties, making this super crisp coffee taste like apple and dried fruit.

  • Apollo

    $15.75 | 12 oz bag – or subscribe and get 10% off

    We are transfixed by Ethiopian coffees—Ethiopia is the birthplace of coffee, after all. And we are inspired by their floral, citrusy bright notes for the coffees that we use in Apollo.

  • Big Trouble

    $15.25 | 12 oz bag – or subscribe and get 10% off

    Big Trouble offers nutty, caramel flavors people know and love, which may seem easy—and our goal is to make it easy to enjoy in any brewer—but it's actually one of the most challenging for us, because clean, sweet, low-acidity coffees from small-scale farms can be elusive.

  • Buchiro

    South Kivu, Democratic Republic of the Congo
    $19.00 | 12 oz bag

    The challenges of working in the Democratic Republic of the Congo can be staggering at times, however, so is the potential to produce staggering coffee quality in this Central African nation. This organic coffee comes to us from the Buchiro washing station found on the shores of beautiful Lake Kivu. Buchiro—which is run by the Muungano Cooperative—could not be better positioned to execute the potential quality we are talking about. Rich volcanic soils, local Bourbon varieties, and breathtaking elevations converge in this selection to bring vibrant flavors of clementine, black tea, and green grape.

  • Dido Birre – Natural Sundried

    Kochere, Ethiopia

    Single-Farmer Lot
    Dido Birre started farming coffee in 1962 on two hectares of land that he inherited from his family. Over the past 56 years he has invested in quality improvement, purchased more land, and built new infrastructure. Dido actively manages a total of 6.5 hectares in the villages of Biloya and Ononcho in the Kochere woreda of the Gedeo Zone, Ethiopia. His meticulous farming and processing techniques yield some of the best examples of natural sundried coffees from the area. Expect notes of dried blueberry, vanilla, and pastry.

  • Fast Forward

    $15.00 | 12 oz bag – or subscribe and get 10% off

    In Fast Forward, we offer similar coffees from different harvest periods, making it easy to enjoy fresh coffees throughout the year. And Fast Forward allows us to evolve by working with emerging coffee projects.

  • New

    Finca Kilimanjaro

    Santa Ana, El Salvador

    Single-Farm Lot
    Aida Batlle has always been eager to experiment with her coffees, which makes working with her a never-ending and rewarding learning experience for us. She is recognized throughout the coffee world for creating great coffees through her dedication to careful processing, and Finca Kilimanjaro represents this fine attunement to quality. This coffee continues to be the best and most distinct coffee we taste from El Salvador with notes of white grape, vanilla, and citrus.

  • Finca Kilimanjaro – Processing Set

    Santa Ana, El Salvador
    $30.00 | three 4 oz bags

    Aida Batlle has always been eager to experiment with her coffees, which makes working with her a never-ending and rewarding learning experience. She is recognized throughout the coffee world as a pioneer, and these examples of various processing styles exhibit that notion. In this set, the same coffee—Finca Kilimanjaro—is presented in three different processing styles and allows you to experience not only how processing affects coffee, but how high-quality processing affects high-quality coffee. We are grateful for Aida’s unending dedication to quality and collaborative experimentation which continues to create some of the best examples of coffees from El Salvador we have tasted.

  • Forty-Six

    $15.25 | 12 oz bag – or subscribe and get 10% off

    Reclaiming dark roasts from the realm of less-than-great coffee, we take some of our best and roast them with care in Forty-Six to create something complex, sweet, clean, smoky, and nuanced. This coffee was originally recipe #46; hence the name.

  • Hologram

    $15.25 | 12 oz bag – or subscribe and get 10% off

    Hologram is our update of the classic Mocha Java flavor profile. Fruit-forward and chocolatey coffees combine to create something distinctly complex.

  • Idido

    Yirgacheffe, Ethiopia
    $19.00 | 12 oz bag

    The Idido cooperative is located just east of the small, bustling town of Yirgacheffe, Ethiopia. Its members’ farms are situated throughout seven communities in some of the highest-altitude coffee growing areas in the region. We work closely with this organic cooperative year after year to select their best coffees, which are known for their sweet and delicate flavors. Look for floral, melon, and citrus notes.

  • New


    Latin America, Ethiopia, Kenya
    $18.25 | 12 oz box

    Limited-Release Winter Blend
    Each year as the holidays approach, we create a special, limited-edition winter blend dedicated to celebration and good cheer. We earmark $1 from each pound of Iridescent sold for a special project fund. The themes of those projects vary year-to-year, but the overall concept stays the same—a focus on increasing the resilience of coffee farmers and their communities. This year, we’re using the Iridescent money to fund three projects that will increase farmers' access to the market. Iridescent offers an approachable flavor profile that is still complex with sweet notes of chocolate and berry.

  • Jabanto – Natural Sundried

    Kochere, Ethiopia
    $19.00 | 12 oz bag

    Established in 2018, the Jabanto group is made up of 29 small-scale coffee farmers from the Kochere and Yirgacheffe woredas in the Gedeo Zone in Ethiopia. After changes to the Ethiopian coffee market in 2017, these farmers, among hundreds of other small-scale coffee farmers, were permitted to sell their coffee directly on national and international markets. Most of these farmers produce natural sundried coffee. For this lot, coffees from four neighboring kebeles in Kochere were combined—Biloya, Buno, Kore, and Ononcho. These farmers are experts in post-harvest processing techniques that resulted in flavors of raspberry, pastry, and citrus.

  • Sale!


    Central and Eastern Regions, Kenya
    $20.75 $19.75 | 12 oz bag

    Through a project initiated by Counter Culture, small-farm owners in different parts of Kenya's growing regions started working together to discuss and test new techniques to improve the quality of their coffee. These historically independent growers chose the name Kushikamana, which means “connected” in Swahili, to represent the unity of their group. This selection has a classic profile of coffees from Kenya—blackcurrant, citrus, and savory notes—but with a clarity not found in many Kenyan coffees.

  • New

    La Golondrina

    Timbio, Colombia

    The Orgánica cooperative in the region of Cauca, Colombia, has been producing coffee for our La Golondrina offering since 2007. Over the years, they have shown that they are one of the strongest organizations we work with—they consistently produce one of the best organic coffees in Colombia. The resulting coffee has layered flavors of milk chocolate, cherry, and nut.

  • Ngarutua

    Embu, Kenya

    The Muthathai family—owners of Ngarutua—have been growing coffee on the slopes of Mount Kenya since 1958. Today, Peterson and Purity Muthathai run the farm with the help of their children, and they all work together to refine processing and improve quality. Their work is exemplified in this selection and the coffee is highlighted with a silky body and vibrant notes of pomegranate and citrus.