The Lineup.
Seven single-origin roasts that earn their place every day. Sourced through specialty channels, shipped within days of roasting, never sat on a shelf for a season.
Ethiopia Natural
Light Roast · Blueberry. Jasmine. Ripe Stone Fruit. This is the coffee that ruins other coffees for you. Wild, jammy, almost too fruity — like someone dumped a fistful of berries in your mug and dared you to call it coffee. Dried in the sun with the cherry still on, it shows up loud: blueberry up front, jasmine on the finish, a sweetness you don't sugar your way into. Best black, in something thin-walled, before anyone else is awake. If you've been quietly bored by your morning brew, this is the wake-up call. For anyone who thinks coffee should taste like something. — Yirgacheffe, Ethiopia · Whole Bean
from $22
Colombia
Medium Roast · Caramel. Milk Chocolate. Orange Zest. The one you keep coming back to. Smooth, balanced, dialed-in — caramel sweetness, a clean chocolate base, a little orange peel keeping things interesting. Nothing flashy, nothing trying to prove a point. Just a really, really good cup of coffee from beans grown high enough to know what they're doing. Brews well however you're making it: pour-over on a slow Sunday, drip on a real morning, espresso when you mean it. It's the daily driver every shelf needs — the one that earns its spot by never letting you down. For anyone who wants their default to be excellent. — Huila, Colombia · Whole Bean
from $22
Costa Rica
Light-Medium Roast · Honey. Brown Sugar. Citrus. Toffee. The coffee that came home with us. Honey-processed in the Tarrazu hills, where the cherry sweetens on the bean before it ever sees heat. Sweet, clean, citrus-bright, with a toffee finish that lingers like a good conversation. Brews beautifully across methods, but rewards a slow pour-over with all of its detail. For anyone who wants the cup that makes them slow down at sip three. — Tarrazu, Costa Rica · Whole Bean · Limited Release
from $26
Honduras
Medium Roast · Brown Sugar. Toasted Almond. Red Apple. Sweet, smooth, criminally easy to drink. Brown sugar pulls through every sip, almond keeps it grounded, a little red-apple acidity stops it from getting boring. This is the coffee for the second cup — when you're past wake-up mode and into actually enjoying it. Pairs with everything: the slow morning, the working morning, the pastry you definitely earned. No tricks, no fireworks, just sweetness and depth in a cup that drinks itself. For people who like their coffee sweet without doing a thing to it. — Marcala, Honduras · Whole Bean
from $22
Tanzania
Medium Roast · Black Currant. Dark Chocolate. Citrus Zest. Loud. Bright. A little bit of an attitude problem, in the best way. Tanzania doesn't whisper — black currant up top, dark chocolate underneath, citrus cutting through the whole thing. It's the coffee equivalent of someone walking into a room and changing the temperature. Best in a pour-over, where the brightness has space to do its job, but it won't sulk in a French press either. This isn't your background-noise coffee. This is the cup you actually pay attention to — the one that keeps you honest. For drinkers who want their morning to taste like it has an opinion. — Mbeya, Tanzania · Whole Bean
from $22
Bali Blue
Medium Roast · Citrus. Cane Sugar. Warm Spice. Grown on a volcano. Tastes like it. Bali is syrupy, low-acid, and a little exotic without trying — citrus brightness, raw cane sugar sweetness, a whisper of warm spice on the back end. It's the cup that makes you slow down at sip three and actually notice what's in your hand. Grown on Indonesian volcanic soil alongside citrus trees and chilies — and you can taste every bit of that. Brews beautifully across methods, but treats a French press especially well. For drinkers who want something different without anything weird about it. — Kintamani, Indonesia · Whole Bean
from $24
Brazil Santos
Medium-Dark Roast · Dark Chocolate. Roasted Hazelnut. Caramel. The smooth one. Low acidity, deep chocolate body, a roasted-nut finish that lingers like it knows what it's doing. Brazil is what happens when a coffee decides it doesn't need to fight you to be good. Drinks like a hug — full-bodied, sweet, easy on an empty stomach, devastating with cream. Built for espresso (it's basically what you've been drinking in every shop you love), but holds its own anywhere. The kind of bag you finish faster than you meant to and immediately reorder. For anyone who thinks great coffee shouldn't make you work for it. — Minas Gerais, Brazil · Whole Bean
from $22