Limited Roast - Light

COLOMBIA - CARBONIC MACERATION CO-FERMENT

It’s back - the most popular coffee out of all the extremely special lots we’ve offered from Edwin Noreña! Kandy Krush is a Carbonic Maceration Co-Ferment with raspberries, strawberries, and wine yeast, and yes, it is just as wild as it sounds. Somehow Edwin’s processing magic gives his coffees extremely intense fruit flavors without any hint of funk or booze. This one tastes like extra sweet Concord grape juice, guava candy, and strawberry jam. Truly out of this world!

PRODUCER:
Edwin Enrique Noreña
ORIGIN:
Finca Campo Hermoso-Quindio
VARIETY:
Red Bourbon
ELEVATION:
1,550 masl
PROCESS:
Carbonic Maceration Co-Ferment with raspberries, strawberries, and wine yeast
HARVEST:
Spring 2026
TASTING:
Grape juice & strawberry jam, otherworldly

IMPORTANT INFO ON BLACK LABEL COFFEE SHIPMENTS:
Black Label coffees only roast and ship on Tuesdays (any order that includes a Black Label coffee will get shipped the following Tuesday).

Light Roast - Limited Release

ETHIOPIA

Hello! This is the highest elevation coffee we’ve ever had, and only a tiny amount of it was produced. It ticks all the boxes - it’s an exceptional variety (a mix of heirlooms, including the prized 74158), grown at high elevation, in great soil, with great weather, and expert farming practices. While the honey processing adds a bit of body and sweetness, really there are no tricks with the processing here. Agena is Ethiopian coffee at its absolute finest; it’s incredibly aromatic and floral, with plenty of sweet berry and honeydew notes.

FARMERS:
500 small-holders
PRODUCER:
Karamo Coffee
ORIGIN:
Heri Agena, Bura, Sidama
ELEVATION:
2,380 - 2,500 masl
VARIETIES:
Heirloom, including 74158
PROCESSING:
Honey
HARVEST:
Spring 2026
TASTING:
Blueberry juice & hibiscus, jammy

IMPORTANT INFO ON BLACK LABEL COFFEE SHIPMENTS:
Black Label coffees only roast and ship on Tuesdays (any order that includes a Black Label coffee will get shipped the following Tuesday).

Light Roast - Limited Roast

KENYA

Kamwangi AA is what Kenyan coffee is all about - a zippy, loud profile featuring blackberry, pomegranate, grapefruit, plum, and brown sugar flavor notes. Although climate change has shifted the traditional timeline of the Kenyan harvest, the quality this year is particularly good so we are thrilled to have this one on the menu. We hope you enjoy it as much as we do.

PRODUCER:
2,200 small-holders
ORIGIN:
Ngariama, Kirinyaga
VARIETIES:
SL 28, Ruiru 11, Batian
ELEVATION:
1,100 - 1,800 masl 
PROCESS:
Washed, Dried on Raised Beds
HARVEST:
December 2025 - January 2026
TASTING:
Blackberry & pomegranate, zippy

Medium Roast

MEXICO

This is the perfect coffee for those of you who don’t want the bitterness of darker roasts but also don’t want a particularly fruit-forward flavor profile. Coffee is hugely important in Chiapas, a region that is still nearly 50%-populated by the indigenous populations. Although we are not USDA-certified, this coffee is 100% organic thanks to the traditional growing practices in the region. We taste notes of milk chocolate, toffee, nougat, and a hint of apricot too. Honestly, what more could you ask for from a medium roast?

PRODUCER:
Various smallholders
ORIGIN:
Chiapas
VARIETIES:
Caturra, Costa Rica, Marsellesa, & Typica
ELEVATION:
1,200 - 1,800 masl
PROCESS:
Washed, with 12-17 hours fermentation prior to de-pulping
HARVEST:
Winter 2025 - Spring 2026
TASTING:
Milk chocolate & apricot, dependable

Light Roast - Limited Release

ETHIOPIA

The high altitude, fertile soil, ancient heirloom varieties, and the generational agricultural expertise in Guji combine to produce a truly special coffee. We absolutely LOVE when a washed Ethiopian coffee has this magical lemon-lime kind of flavor profile with an almost effervescent texture, like soda. Does it remind you of Sprite? It sure does for us! Mulish is a new washing station for us and we are thrilled to be able to share this one with you.

FARMERS:
880 small-holders
PRODUCER:
Faisal Abdush
ORIGIN:
Mulish Washing Station (near Shakiso), Guji Zone, Oromia
VARIETIES:
Ethiopian Heirlooms
ELEVATION:
1,800 - 1,950 masl
PROCESS:
Washed
HARVEST:
October - December 2025
TASTING:
Lemon-lime soda & jasmine, smooth

Light Roast - Limited Roast

COLOMBIA

It’s back! We’ve missed El Chaferote these past few years but are thrilled to have it available again this season. This Pink Bourbon is a particularly fun one as while it is a “washed” coffee, there was a 48 hour fermentation in cherry after harvest, followed by a 36 hour dry fermentation after de-pulping, which amps up the fruity notes. We taste tangy grapefruit, blackberry, and flowers. Great complexity and sweetness to complement the acidity!

PRODUCER:
Erick Bravo
ORIGIN:
San Agustín, Huila
VARIETY:
Pink Bourbon
ELEVATION:
1,550 masl
PROCESS:
Washed, after 48 hours ferment in cherry and 36 additional hours dry-ferment after de-pulping
HARVEST:
Winter 2025 - Spring 2026
TASTING:
Grapefruit & rose, juicy

Staple - Medium Roast Espresso Blend

AFRICAN & SOUTH AMERICAN

If “Old School” means rich, smooth, nuanced, aromatic, sweet, and easy-to-dial-in espresso shots, we’ll take it! This 60% Brazil, 40% Ethiopia espresso blend features notes of milk chocolate, vanilla, and peach and we can’t think of a better choice for your hopper whether you’re drinking straight spro or adding milk/alt.

ORIGIN: 
60% Minas Gerais, Brazil; 40% Guji, Ethiopia
VARIETIES:
Yellow Catuai, Mundo Novo, Red Catuai, Heirloom
ELEVATION:
1,100 - 2,000 masl 
PROCESSES: 
Pulped Natural & Washed
HARVEST:
Fall & Winter 2022/Spring 2023
TASTING:
Milk chocolate & peach, silky

Staple - Medium Roast Blend

CENTRAL & SOUTH AMERICAN

If you’re looking for some goodness in your coffee–look no further! Our house blend is approachable, rich, and full of flavor, thanks to the Central and South American coffees that we use. No bitterness here, just good vibes.

TASTING:
Dark chocolate & molasses, nostalgic
ORIGINS:
50% Nariño, Colombia; 50% Minas Gerais, Brazil
VARIETIES:
mixed
ELEVATION:
1,450 - 2,000 masl
PROCESSES:
Washed

Staple - Light Roast Blend

AFRICAN & SOUTH AMERICAN

This light roast house blend packs a big punch! Stimulus is balanced, bright, and sweet, with the delicious flavors we have come to know and love from coffee–brown sugar, caramel, toasted nuts, and more. 

TASTING:
Chocolate orange & French toast, crisp
ORIGINS:
67% Nariño, Colombia; 33% Guji, Ethiopia
VARIETIES:
Caturra, Colombia, Castillo, Heirloom
ELEVATION:
1,700 - 2,101 masl
PROCESS:
Washed

Staple - Dark Roast Blend

CENTRAL & SOUTH AMERICAN

If you’re looking for coffee that tastes like, well, coffee–then look no further! Dark Vibes is as bold and roasty as the name suggests, with hints of chocolate and spices to keep it sweet. 

TASTING:
Cacao nibs & toasted cloves, smokey velvet.
ORIGINS:
100% Honduras Café Organico Marcala, S.A. (COMSA) *
VARIETIES:
mixed (Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica)
ELEVATION:
1,300 - 1,700 masl
PROCESS:
Washed

Roaster’s Choice

We'll ship you three 4 oz sample bags (113g each, 340g total) of our choosing.

Staple - Light Roast

COLOMBIA

We’ve raised the bar on decaf coffee! This is a fully washed, EA Sugarcane decaf from one of our favorite growing regions in Colombia - you may recognize “El Nevado del Huila” as we often have the caffeinated version as a single origin offering. It tastes about as close to the real deal as you can possibly get: there’s great sweetness and a balanced acidity. Enjoy!

TASTING:
Caramel & milk chocolate, chill
GROWERS:
Smallholder farms
ORIGIN:
Huila
VARIETIES:
Castillo, Colombia, Caturra
ELEVATION:
1,600 - 1,900 meters above sea level
HARVEST:
Spring 2025
PROCESS:
Fully washed, Sugarcane (EA) Decaffeination