Roasting exquisite coffee

This balanced, floral-toned, elegantly fruity anaerobic honey Colombia dazzles with rich aromatics and an inviting complexity throughout the cup.

A compelling classic Kenya profile that hits all the senses with rich sweetness, juicy tartness, deep savoriness, and a bit of umami, too.

The epitome of classic Ethiopia: Stone fruit and cocoa nib serve as a base for complex citrus, sweet herb and rich nut tones — a very pretty, bright and juicy washed cup.

Fruit-centered, richly chocolaty. Berry melange, chocolate fudge, pink peppercorn, lemon balm, candied violet in aroma and cup. in aroma and cup. Tart, winey acidity; very full, syrupy-smooth mouthfeel. Resonant, long, flavor-saturated finish.

A beautiful expression of Rwanda Bourbon in all its carbonic-maceration glory: look for notes of sweet-tart stone fruit, citrusy herbs, and resiny aromatic wood.

SL28 is a variety of Arabica typically grown in Kenya; this Costa Rica version retains the varietal character’s phosphoric acidity and nuanced flavor profile.

This Costa Rica natural displays notes of tropical fruit, crisp cacao, and sweet herbs alongside a throughline of spice-toned florals.

A coffee you won’t see often in U.S. shops, this anaerobic Venezuela has a wide-ranging complexity and offers a unique sensory experience through all the basic tastes (sweet, salty, tart, bitter and umami). Crisply sweet-savory. Hop flowers, date, marjoram, satsuma mandarin, salted caramel in aroma and cup. Gently brisk, bittersweet acidity; crisp, velvety mouthfeel. Crisp, sweet-savory finish centered around notes of hop flowers and salted caramel.