Celebrated as an exceptionally smooth, low-acidity crowd-pleaser packed with rich milk chocolate, hazelnut, & caramel sweetness. A very good smooth cup of Coffee, makes for a great daily drinker!

A dark roast deepens those chocolate and nutty tones while maintaining a smooth, full body.

A high-elevation, specialty natural-processed bean. Elevated Brazilian cup that’s sweet caramel, toffee, & a touch of citric brightness upfront, while maintaining a smooth, nutty & milk chocolate base with a medium acidity. The Natural processing (Beans dried in the Coffee Cherry), give this bean an extra sweetness.

This bean makes for a Great Cold Brew. Read more about how to make a Cold Brew at home here.

As a natural processed coffee, a light roast highlights fruity, complex fermentation and heavy sweetness. However, taking it into a darker territory yields a rich, low-acid, velvety shot or cup driven by dark chocolate, roasted nuts, and dried fruit flavors.

The quintessential “Classic Colombian” everyday cup. Celebrated for its low acidity, full body, exceptionally clean finish, & rich undertones of toasted walnut, sweet caramel, & milk chocolate. A consistently good, easy-drinking cup, that’s hard to beat. If you want a little more adventure in your cup, but still keeping that smooth crowd-pleasing classic flavor, give our Honduras Single-Origin a try.

Light roasts emphasize crisp stone-fruit acidity and citrus notes, while dark roasts transform it into a rich, caramel-heavy, classic cocoa profile.

Grown at high altitudes between three volcanoes. A delicate interplay between lemony/citrusy floral notes & rich, smooth chocolate. This is a perfect Light or Medium Roast bean to pull out the flavors, and a tad on the acidic side (especially on a light roast). If your not a fan of acidic coffees (think refreshing tartness of a fresh fruit), we would steer you toward the safer routes such as our Honduras in a medium or dark roast.

From the famous Kona region of Hawaii. Exceptionally smooth with very low acidity & zero harsh bitterness. Milk chocolate, roasted nuts, subtle brown sugar & delicate floral aromas.

A light roast preserves the delicate floral notes, bright acidity, and nuanced winemaking characteristics without baking away its prized flavor complexity.

A medium light roast reduces the acidity while still keeping many of the prized Kona flavors.