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What we're roasting
Every coffee here is roasted at our Uptown roastery and chosen blind, by taste. This is the current lineup: it rotates as harvests come and go, so check back often.
Find your color
Every bag carries a color label. The color is your starting point: it points to a broad flavor family so you can find coffees you'll love. The origin, process, and tasting notes on each coffee help you pinpoint exactly what's next. Read more about the colors →
Green
Rich / Nutty / Chocolatey / Familiar
Full-bodied with a balanced profile. Nutty sweetness and dark chocolate notes mingle with a subtle bitterness, like a well-made bar of chocolate. Comforting, steady, and versatile: these shine as espresso with milk, cold brew, or your daily drip.
For: Something satisfying and dependable, with enough depth to stay interesting.
See green coffees ↓Blue
Approachable / Rounded / Welcoming
Our most brewed coffees in our cafés. Steady, clear, and balanced: easy to enjoy while still offering layers for those who look for them.
For: The everyday drinker, the curious newcomer, and everyone in between.
See blue coffees ↓Red
Fruit-Forward / Crisp / Refreshing
Bright and lively. Natural sweetness and acidity take the spotlight, with notes of berries, citrus, or tropical fruit and a clean, refreshing finish.
For: Complexity, curiosity, and a little surprise.
See red coffees ↓White
Relational / Limited / Story-Driven
Often from direct relationships, small farms, or unique processing methods. Rare in quantity and rich in meaning, these coffees are as much about connection as flavor.
For: Anyone who values the story as much as the taste.
See white coffees ↓Not sure where to start? Green and blue are the crowd-pleasers.
Green label
Rich / Nutty / Chocolatey / Familiar
Cristal, Mexico
$20.19Comforting and easy-drinking, Cristal brings together coffees from smallholder farms across Mexico's growing regions, including Veracruz, Oaxaca, and Chiapas. The cup balances brown sugar and cocoa sweetness with a hint of amaretto and mellow cooked citrus. Grower: Various smallholder farms Process: Washed Varieties: Bourbon, Typica, Mundo Novo Elevation: 1000-1800 MASL Harvest: November-March
Blue label
Approachable / Rounded / Welcoming
Cajamarca, Peru
$20.73From Valles de Cajamarca, a producer association of about 45 farms around San Ignacio, Peru. This washed coffee is grown at 1,600 MASL from Catimor, Caturra, Bourbon, Typica, Catuai, and Gesha varieties, with notes of pomegranate, fig, and honey.
Central Valley, Costa Rica
$23.91Honey processed coffee from Las Lajas Micromill in Costa Rica's Central Valley. Notes of cocoa, apricot, and hazelnut. Grown at 1,400–1,600 MASL from common Costa Rican varieties.
Decaf Colombia
$24.90Growers - Various Smallholders Process - Washed & Sugarcane Decaffeination Varietal - Caturra, Castillo
Red label
Fruit-Forward / Crisp / Refreshing
Huehuetenango, Guatemala
$22.02From Huehuetenango, Guatemala, this washed coffee comes from CODECH, an organization in Concepcion Huista made up of 10 member groups and 476 producers. Grown at 1,400-2,200 MASL, it combines Bourbon, Catimor, Caturra, Maragogype, and Pache varieties with notes of oak, baked apple, and almond.
Western Highlands, Papua New Guinea
$25.80White label
Relational / Limited / Story-Driven
Cauca, Colombia
$16.61A naturally processed Colombia-variety coffee from Paola and Carlos Trujillo's family-run Finca Patio Bonito in Caldono, Cauca, grown at 1,700 MASL. Expect blackberry, cherry, and milk chocolate notes.
Guji Ethiopia
$20.52This might be our favorite coffee of the year. Sourced through our partners at Cereza Coffee, this limited-edition lot comes from the Rogicha drying station in Ethiopia’s Guji Zone—an area known for sky-high elevation, meticulous hand-picking, and slow natural processing that brings incredible depth to the cup. The result is a coffee that’s beautifully balanced with layers of flavor that continue to unfold as it cools. Expect pear, vanilla, and lemon peel, wrapped in the clarity and sweetness Guji is known for. This one has been shining on Chemex at home—where the thicker filter brings extra definition and lets every note come through cleanly. We only have a small amount of this lot, sourced through a new direct-trade partnership that allows us to work closely with producers long before harvest. When it’s gone, it’s gone until next season. Tasting Notes: Pear, Vanilla, Lemon Peel Process: Natural Varietal: Heirloom Elevation: 2200 MASL Origin: Rogicha Kebele, Guji Zone, Ethiopia A cup that tastes like discovery—crafted with care and meant to be shared.
Jinotega, Nicaragua
$22.69From La Bastilla Coffee Estates in Jinotega, Nicaragua, this naturally processed Geisha grows at 1,200 MASL. Expect a bright, herbal cup with notes of pomegranate, basil, and black tea.
Frequently asked questions
Is this mold-free coffee?
"Mold-free coffee" is not an official certification. It's mainly a marketing phrase.
We take green-coffee quality and storage seriously. Our coffees come through importers we trust, get inspected for quality, stay in dry storage, and roast at temperatures that destroy active mold. The more specific concern people usually mean is mycotoxins, which can develop if green coffee is dried or stored poorly. Good sourcing and storage are the real protection.
We don't put "mold-free" on the bag. The phrase doesn't have one meaning — it might mean no visible mold, no living mold, a sample tested for one mycotoxin, or just ordinary quality practices. Without specific lab results, it doesn't tell you much.
What we do instead: buy good green coffee, reject lots with quality or storage problems, keep coffee dry, keep the roastery clean, roast at temperatures that eliminate active mold, and pay attention to freshness, packaging, and handling. Those are the fundamentals that actually protect the cup.
Does roasting remove mold?
The heat of roasting destroys living mold. It can also reduce some compounds mold leaves behind. It may not remove every trace if green coffee was badly contaminated before it reached us. Roasting is not meant to rescue poorly handled green coffee.
That's why sourcing, drying, transportation, and storage matter first. We inspect lots, keep coffee dry, and reject coffee with visible quality or storage problems before it ever hits the roaster.
How do you choose the coffee?
By taste. We cup coffees blind: no farm name, no price, no story until after we've decided what actually tastes best. Flavor comes first. Then we look at origin, process, and whether the relationship is one we can keep building.
Why do you roast light?
Burn the bean, lose the story. We're not trying to make coffee taste like us. We're trying to let it taste like where it came from. Push a roast far enough and every coffee starts tasting the same: smoke, char, burnt sugar. Light roasting is restraint. The coffee stays visible.
How fresh is it?
Every coffee on this page is roasted at our Uptown roastery. Freshness is the point. Coffee has a window, not an expiration date, so we roast in small amounts and keep the lineup moving with the harvest. Grab a bag at any café or order online and we'll ship it to you.
Take some home
Grab a bag at any café, or order online and we'll ship it to you.
Coffee that supports a live program →