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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.
In the summer of 2010, we introduced Apollo as a "seasonal espresso" with the goal of creating an espresso-brewing–friendly coffee with the best possible coffees of the moment with less focus on trying to make it taste exactly the same all of the time—all the while using freshly harvested coffees.
In the beginning, the idea of Apollo was somewhat radical, especially looking back on how cautiously we introduced the idea that it could be from a single origin "some day"—a concept which now seems so familiar to us as to be unremarkable.
In light of our #AnyCoffeeAnyBrew approach, we've updated how we talk about Apollo—no more reference to "espresso" here—but some things remain the same. Apollo will always be clean and bright. Specific flavors (e.g. citrus, floral, honey, etc.) will change with the seasons, but the thing that will never change is the clarity of the coffee.