ALL coffees
Coffee is roasted and shipped on Tuesdays. Orders must be placed before midnight on Monday for coffee to be shipped on Tuesday.
You can pay a flat $7 for shipping or enter discount code LOCALPICKUP if you would rather pick up at one of our cafes.
Whole Bean Coffee
[TAN-ZUH-NEE-YUH • KILL-AH-MIN-JAR-OH • PEE-BARE-EE]
Process: Washed
Baked Apple, Cinnamon, Cocoa
Apple juice sweetness and tartness, with the warmth of cinnamon and cocoa.
This coffee is a blend of peaberries from smallholder farmers from various villages and washing stations in Tanzania's southern highlands.Most farmers in this region grow a few different cultivars, including N 39 and KP 423, two Tanzania-specific varieties. The way this lot was created was by sorting out the peaberries from 4-5 different washing stations to create a full lot of peaberries as opposed to the usual mixed lots. Farmers in this region typically harvest coffee in the morning and deliver their cherries in the afternoon, starting at around 3 pm. The depulpers get turned on soon after that, with lots being depulped and prepared for fermentation from 3:30 pm all the way to midnight. The coffees are graded after being depulped and are separated into different channels, where they will head to tanks to soak for 10-12 hours. They are washed clean of mucilage and then spread to dry for 9-14 days.
Whole Bean Coffee
[EETH-EE-OPE-YA • KIH-BEH-DEH • GUH-NAH-LEH]
Process: Natural
Cherry Turnover, Granola, Black Tea
Much like the sweet pastry, this natural process coffee has that tartness of a cherry filling complemented by a sugary sweetness, and the body of black tea.
Thirty-one years ago, a 46-year-old farmer walked more than a day on foot from his village to Yirgacheffe for a Bible study trip and came home with coffee seedlings tucked under his arm. At the time, everyone in Buku said the land was too cold for coffee. Kebede Genale planted them anyway.
His first attempt failed. So did the next. But he kept going, learning everything he could from his church community in Yirgacheffe, quietly experimenting in his garden while the rest of the region looked on. Eventually, something remarkable happened: the seedlings took. Mr. Genale became the first farmer in the entire Buku region and possibly all of Hambella to successfully grow coffee at altitude.
Now 77, he still walks his land with an energy that puts most people half his age to shame. His farm spans over 20 hectares, perched at 2,200 meters where mornings arrive cold and frost isn't uncommon. Those long, chilly nights slow the drying process to 16 days or more, and that patience is exactly what makes his coffee so special. The cherries have time to deepen, to sweeten, to become something worth waiting for.
What ends up in your cup is vivid and generous: ripe berries, a ribbon of dark chocolate, and the kind of clarity that only comes from truly high-altitude fruit. Mr. Genale has competed in the Cup of Excellence and reached the top 40. We think that's just the beginning of the recognition he deserves.
Whole Bean Coffee
[KUH-LUM-BEE-YUH • BWEH-SAK-OH]
Process: Washed
Strawberry, Chamomile, Caramel
Bright and fresh cup, strawberry sweetness with a tea-like body. Caramel undertones.
Sourced from the elevated terrains of Buesaco, Nariño in southern Colombia, this exquisite coffee is cultivated at over 2,000 meters above sea level on average. Buesaco's unique geographic and climatic conditions, characterized by volcanic soil and an average temperature of 18.6 °C, provide an optimal environment for producing coffee with a distinct mild taste, high acidity, and sweet notes.
The region’s coffee cultivation heritage dates back to the 18th century, growing over time to become an integral part of the local cultural, economic, and social fabric. With its first international exposure in the early 20th century, Buesaco. Nariño's coffee has since been celebrated in the specialty coffee segment worldwide for its unparalleled quality, cultivated in the unique environmental conditions of the region.
Whole Bean Coffee
[KEN-YUH • MOO-EE-NAH-MEE • ES-TATE]
Process: Washed
Raspberry, Clove, Clementine
Wild cup, super juicy and bright. Raspberry and Clementine acidity.
After returning to his childhood home near Eldoret in 2015, Stephen Nendela and his mother converted their six-acre sugarcane plot to coffee. The success of that first microlot led him to purchase a neglected 17-acre farm in the cool Cherengany Hills, reviving it as Nawiri—known locally as Muinami, his family name meaning “those who work.”
When his coffee lost money at auction in 2020, then earned a premium the next year, Stephen sought answers, tracing the buyer and hearing simply, “Your coffee is good.” The remark proved catalytic. Today his experimental honeys, naturals, and extended-washed lots rank among Western Kenya’s best.
At Muinami, visitors are invited to plant a tree instead of signing a guestbook, a gesture that mirrors Stephen’s approach to coffee—patient, grounded, and generative. Bees hum in the shade of acacias, crested cranes return with the rains, and the farm’s name, Nawiri—prosperity—feels less aspirational than descriptive.
Whole Bean Coffee
Dark Chocolate, Brown Sugar, Blackberry
Bloom is our seasonal filter blend
Crafted with filter brewing in mind, perfect for your home coffee pot or manual pour over brewing
Decaffeinated Whole Bean Coffee
[DEE-CAF • KUH-LUM-BEE-YUH]
Process: Washed
Toffee, Almond, Lime
Ethyl acetate is an occurring ester (present in bananas and also as a by-product of fermented sugars) that is used as a solvent to bond with and remove caffeine from green coffee.
Just because it doesn't have caffeine doesn't mean it can't be fun. This Colombia coffee offers smooth notes of toffee and lime-candy sweetness.
Ethyl acetate is an occurring ester (present in bananas and also as a by-product of fermented sugars) that is used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces. The coffee is then dried and polished for export.
Whole Bean Coffee
Toffee, Chocolate, Almond
Indeed is our seasonal espresso blend. We use this blend in all our lattes at all our cafes. It is specifically crafted to pair well with milk or alt milk. It is excellent as stand alone espresso too.
Whole Bean Coffee
[MEX-A-KOH • KREE-STAHL]
Process: Washed
Granola, Raisin, Dark Chocolate
Smooth and chocolatey cup with a raisin sweetness. Clean, straight-forward easy to drink coffee that everyone will love.
Cristal represents an amalgam of coffees from across Mexico’s growing regions, including Veracruz, Oaxaca, and Chiapas.
Whole Bean Coffee
[KEN-YUH • KAH-MOON-DOO]
Process: Natural
Blackberry, Honey, Raspberry
Light and sweet, Blackberry acidity, honey and raspberry sweetness.
This natural-processed lot is from Kamundu Estate in Kiambu, Kenya. Kamundu is a 155ha coffee farm first established by British colonists but is now one of 6 estates owned and operated by Sasini, a publicly listed company with a majority Kenyan ownership.
Sasini’s estates have long placed an emphasis on equity and community. In the case of the estates’ workers, this involves the provision of living quarters and early child education. They have also been able to invest further in the local primary school, Njenga Karume. This has principally been through the building of a new computer lab to equip students with the IT skillset to maximise their opportunities in an increasingly digital world.
3 - 4 oz Sample bags of our favorite coffees. The coffees will vary depending on what we have in stock, but we will always send you our favorite!
You can pay a flat $7 for shipping or enter discount code LOCALPICKUP if you would rather pick up at one of our cafes.
Can’t find the coffee you are looking for? Look it up in the Coffee Archive