This lot comes from the Uraga district in Guji, known for high altitudes and young coffee trees. Only recently have farmers been able to cultivate coffee at such elevations. Ture buys cherries from about 110 smallholder farmers in this village and processes them at Dida Hora. Import partner Firaol Ahmed at MOII coffee loved this coffee for its sweetness and smooth, tea-like body. In the cup, we taste lemon meringue, raspberry, and caramel.
Equator Coffees teamed up with Chef Chris Cosentino to create The All-Rounder Blend, a versatile coffee built for espresso or pour-over. Expect a rich, complex cup with notes of dark chocolate, passion fruit, and caramel. Each bag supports the NorCal Interscholastic Cycling League, a nonprofit empowering Northern California students through interscholastic cycling.
Edin Lopez is one of the many farmers who deliver coffee to Beneficio San Vicente in Santa Barbara, Honduras. While relatively new to coffee farming, Edin and his family are dedicated to making superb coffee. In this exemplary selection of fully washed pacas, we’re tasting milk chocolate, hazelnut, red apple, and apricot.
Taste the harmony of spring with our Songbird Seasonal Blend a symphony in every sip. This elegant blend brings together Orange Bourbon Anaerobic Natural, Panama Catuai Natural, and a Washed Mexico. Bright notes of Fuji apple, green grape, and apricot unfold into undertones of sweet stone fruit and delicate florals. Crafted with care, Songbird is more than coffee; it’s a melody in every cup.
Sure Thing is comfort with a little something extra. Cocoa butter and pecan pie bring warmth and richness, while fresh figs add a gentle lift of fruit. It’s balanced, smooth, and quietly expressive: an easy yes, every time.The coffee in Sure Thing right now comes from a small group of amazing people in the El Cielito & El Cedral regions of Honduras.
Onyx Coffee Lab: Geometry
It’s our answer for everything and has two of our favorite coffees—a washed processed Ethiopian & Colombian. This blend has become one of our favorite coffees. We love it as a filter coffee, and we love it as espresso. And not only does is it taste great as either but it’s easy to dial in as espresso or filter.
Madcap Coffee: Eureka
Tasting Notes: Black Cherry, Chocolate, Orange Zest
Region | Central or South America + Ethiopia
Processing | Washed
Body | Full
Olympia Coffee’s original flagship blend.Flavors of chocolate, caramel, and berries.
Carefully and ethically sourced lots from Colombia and Ethiopia combine to create a coffee perfect for all brew methods.
A trifecta of washed coffees from three regions: 37% Costa Rica La Hilda and 37% Colombia Popayán Reserve, pre-roast blended with 25% organic Ethiopia Tega & Tula Estate added post-roast. A light roast with warm, layered depth. Tasting notes of citrus and dried berry, giving way to hints of raisin and chocolate, with a gentle roasty finish.
One sip and you’ll see why we’re so excited about this unusual natural coffee from Java. Besides the novelty of this process for the region, Java Garut offers a complex cup, with flavors of passion fruit, kiwi, papaya, and sugarcane.This lot comes from a collection of small farmers in Garut Regency, West Java, and coffee varietals include Catimor and Typica — grown in volcanic loam soil at an altitude of around 4,000 feet.
With a delicate structure that reminds us of spun sugar, each sip reveals more of the juicy white peach and candied lime sweetness. A soft, tea-like body and a clean finish makes each cup simply delightful. Founded by Moplaco in 2012, Bensa Segera is a pristine washing station in Ethiopia’s Sidama region. Our team visited the station early last year, and the meticulous processing was some of the best we’ve ever seen.
Ethiopia · Guji · Benti Nenka Natural: Sourced from ~700 smallholder farmers growing heirloom varieties at 1,900–2,250 masl. Carefully handpicked and dried on raised beds for up to 20 days, this natural process enhances sweetness and layered fruit character. A clean, expressive cup showcasing the vibrant complexity of Guji’s highlands.
This coffee has a lot going on with tropical fruit up front (pineapple, subtle grapefruit), a delicate rose note, and a full body. It has an ever-so-slight funkiness from the carbonic maceration process but is a very well rounded cup.
Plum madness from Diego Bermudez! Inside the pixelated box is a sweet, fruity coffee with flavors of red plum, raspberry, panela, and honey.
Wilder brings together yeast-inoculated Colombian coffees with a washed Ethiopian heirloom to push sweetness and amplify aromatics without losing structure. Designed with a clear sensory goal in mind, the blend balances fermentation-driven intensity with clarity and intention, resulting in a cup that is bold, expressive, and deliberately memorable.
A washed Java variety from Finca Rosita in Illimani, Bolivia. Finca Rosita is located in the Illimani community in the gorgeous region of Caranavi, Bolivia. The farm covers 32 hectares, solely dedicated to coffee cultivation. Finca Rosita grows a variety of coffee varieties, including Java, Catuai, Geisha, Typica, and Pink Bourbon, all carefully tended under ideal conditions provided by the farm and its microclimate.
This blend was crafted to pair uniquely with the sweet characteristics of milk and cream. A resonant body and deep fruity acidity helps this coffee stay structured when sipped “con latte”. Taste molasses, pecan and hints of banana in this Golden Bean North America medal-winning coffee. We love this blend for its versatility so brew in the style of your preference.Primary Origins: Peru | El Salvador | Uganda
