All Coffees

Washed and dried on traditional drying beds, our Kenya Nyeri Rukira AA is a classic example of a Kenyan coffee: full of berry and dried fruit flavors with an unbelievable complexity. Newton Ndiritu, Rukira Factory Chairman at the time and a pioneer of Specialty Coffee in Kenya, gave us a special tour of their facility back when we began our partnership with this cooperative in 2014. We have bought coffee from Rukira every single year since, strictly trading through the not-for-profit Kenyan...

Don Fernando has spent the past 35 years building up his family farm to produce environmentally friendly, socially conscious, and delicious specialty coffees. We are honored to be developing new direct trade relationships to bring more exciting coffees to you. Learn more about Fernando De Jesus Echavarria here. Region: Vereda El Calvario, Fredonia Antioquia Elevation: 1660-1900m Process: Washed Farmer: Fernando De Jesus Echavarria Variety: Colombia, Caturra We Taste: Green Apple, Pecan,...

This remarkable coffee carries the distinctive blueberry flavor that is the unique hallmark of Ethiopian natural coffee. About 700 family farmers contribute the coffee that they grow in the small community of Dumerso, in Ethiopia’s renowned Yirgacheffe coffee region. For this natural-process coffee, local community members work collaboratively to sort and dry the ripe coffee cherries on raised beds that allow air to circulate. The coffee dries complete with pulp and peel, for 15 days,...

This coffee comes from one of the most scenic coffee farms we have ever visited in the mountainous highlands of Guatemala, and the quality of the cup lives up to its dramatic origin. Finca Rosma has impressed us with their innovation and dedication to perfection in coffee cultivation, and we are excited to share this phenomenal coffee with you. We've worked with Fredy Morales for since 2014. Find out more about him and Finca Rosma here. Region: San Pedro Necta, Huehuetenango Elevation:...

We take a team of our baristas to visit this farm each year because we are so impressed with the Villatoro family’s coffee production. They have built a wet mill, a road that connects the rural community to the nearest paved road, and every roof in the family village of Hoja Blanca doubles as a drying patio. We are so excited to see this farm experiment with natural process coffee. Having partnered with them for over six years, it is a delight to watch the Villatoro family continually improve...

Hubert Nicolas and his family are third generation coffee farmers. His grandparents started the farm “La Pila,” which is named for the three crystal clear springs in the forest around the farm. These springs once provided clean drinking water for the whole area, and people still use them to cool off on hot days. Hubert has managed the farm for 15 years, with a total of three hectares of Parainema and Icatu coffee plants and two hectares of natural forest. Parainema is a variety of coffee that...

Sweet, bright, and inviting, our favorite breakfast blend is the best way to greet your day. Fresh crop Central American and East African coffees roasted medium light. Light bodied, vibrant and floral with notes of citrus and milk chocolate. Roast Level: Medium-Light (Agtron: 70) ...

Our house espresso blend is a mixture of a direct trade Guatemala (57%), a natural Ethiopia (30%), and a direct trade Kenya (13%). Delicious and complex on its own but bold enough for people who prefer their coffee the Milky Way. A washed Guatemala forms the sweet chocolate backbone of this blend while the natural Ethiopia lends berry notes. A touch of Kenyan coffee rounds it off with just the right amount of body and acidity. This versatile blend also tastes great when brewed as drip coffee...

Molly, our first roaster, helped us start roasting in 2008. This medium roasted blend is an ode to that machine. It marries one of our direct trade coffees from Guatemala with the best of our current rotation of Central and South American coffees. A halfway point between the light and bright Sunrise and the bold Emerald City. Roast Level: Medium (Agtron: 64) ...

The house blend at our cafe locations. Emerald City is bold and accessible with notes of dark chocolate and stone fruit; this is a classic cup of coffee composed of direct trade Guatemalan & Kenyan coffees. We roast the Guatemala medium-dark so it can stand up to milk. The Kenya lends brightness and complexity to keep it interesting for those who prefer their coffee black. Roast Level: Medium-Dark (Agtron: 62) ...

Seattle Strong is our best shot at a dark roasted coffee made to appeal to anyone who craves French, Italian or Viennese roasts. Big, full-bodied, and nuanced you will find notes of dark chocolate, caramel, and tobacco. If you love strong, dark coffee, this blend of 100% direct trade Latin America coffee is seriously for you!  Roast Level: Dark (Agtron: 50) ...

Our best decaf has garnered a few awards. It’s unlikely you’ll know it’s decaf because it is so delicious. The reason for this is that we only use coffee decaffeinated with the Swiss Water Process. Swiss Water Process is an innovative method of decaffeination that removes 99.9 percent of caffeine without the use of chemical solvents. As a result, the coffee remains delicious and complex – but without caffeine! In the cup you’ll find a syrupy mouthfeel with notes of honey, cocoa, and tangerine...

If you’d like to donate to help cover the cost of giving a bag of coffee to someone in need, please add this contribution to your cart. Thank you! Our Pay It Forward program works with local partners to provide a free bag of coffee to hospitality workers who have been laid off.