FIND YOUR FLAVOR
Not sure which one to try? Start with what fits your taste.
Colombia — Buesaco, Maricela Ordoñez
This microlot shows exceptional clarity even at a dark roast. Expect aromatic sweetness with caramel, bright green-apple and rose-hip accents, and a subtle English Breakfast–style tea notes leading to a refined, sweet finish. At darker roast levels it develops rich, caramelized character. Think of smoky‑sweet burnt toffee. We found its best balance between 22–24% roast development, which is pretty difficult to achieve while staying away from French roast and preserving the flavor.
Ethiopia Dry Process Buno Dambi Uddo
Flavorful fruit and berry notes, fragrant aromatic hints, and a bittersweet layer that's easily developed with roast. Blueberry, natural dried fruits, marmalade, twist of citrus, black forest cake.
Rwanda Milles Collines Peaberry
Syrupy sweet at range of roasts, brightly accented top notes, mouth-pleasing texture, and spiced finish. Caramel, semi-sweet chocolate, and cinnamon. The cup aroma is also quite nice, a coriander note brought to mind the spiced sweetness of a Belgium white beer.
Honduras El Sauce Alejandro Guzman
Middle roasts pull together a mix of dense, dark roast tones, soft acidity, and savory accents. Notes of burnt sugar, high % dark chocolate, toffee peanut, sea salt chocolate brownie.
Costa Rica Anaerobic Dry Process Higuito
We are excited about this one! We love port wines, so when this bean was discovered and we found a way to roast out wine like flavors we knew we had a win. Intense anaerobic profile with rustic, fermented aroma. Winey fruit flavors by a bittersweet backdrop layer. Notes of honey mead, burnt sugar, Port wine, rustic dark cocoa. This farm is at an elevation of 5,400 feet on the coastal range of Costa Rica. If you like port wines or any desert wine, we highly suggest this one. Try it black with a cheesecake after dinner, you will not be disappointed.
Yup, that is our actual coffee roaster in the background!