Hate getting stuck with a bag of unloved beans? That will never happen here, as we offer sample sizes of all roasts. Try our whole bean samples to see which you'll like best.
Martin Tapias's
This vibrant and balanced cup with lingering notes of cantaloupe, clementine, and red grapes comes from the Campo Alegre farm, located in the Antioquia region of Colombia, the birthplace of the country's coffee industry.
2oz | $2
Pablo Bonilla's
This complex blend of juicy clementines, tart cranberries, and ripe pomegranate hails from Don Mayo micro mill, among the oldest in Tarrazu region of Costa Rica, owned by Hector Bonilla and family.
2oz | $3
Gabriel Cadavid's
Complex and lingering flavors of cantaloupe, nectarine and citrus emanate and get magnified as this coffee cools. It hails from Finca El Pilar in the Antioquia region of Colombia.
2oz | $2.5
Edinson Villa Loayza's
Monobamba is a mountainous region where the Amazon jungle meets the Andes. Its altitude and climate are ideal for cultivating great coffee. This coffee is clean, bright, vibrant, and complex, with notes of tangerine, concord grapes and currants.
2oz | $2
Edinson Villa Loayza's
Fans of dark roast coffee, rejoice. This Peruvian blend brims with bittersweet notes of chocolate and caramel, toasted walnut, and rich molasses.
2oz | $1
Edinson Villa Loayza's
Heirloom variety Gesha with Caturra processed in the traditional wet (washed) fermentation method. The cup is notably bright with notes of citrus, red apples, and grapes.
2oz | $2.5
Eivy Monroy's
These Geisha beans had undergone a mix of both aerobic and anaerobic processes to achieve their superb taste. They were first stored in anaerobic condition (no oxygen) for 126 hours, then fermented in the open air for 52 hours.
2oz | $4
Edinson Villa Loayza's
This is a naturally processed coffee, whereby the cherries are allowed to dry and ferment in their "natural" state. The result is a geyser of lush tropical flavors: mango, passionfruit and papaya.
2oz | $1
Ephrem Kebede's
Nestled in the lush landscapes of the Limu region, this coffee is a testament to the rich terroir and meticulous craftsmanship that define Ethiopian coffee culture: layers of fruit and floral notes, including citrus, hibiscus, passion fruit, and ripe raspberry.
2oz | $3
Edinson Villa Loayza's
Monobamba is a mountainous region where the Amazon jungle meets the Andes. Its altitude and climate are ideal for cultivating great coffee. This coffee is clean, bright, vibrant, and complex, with notes of tangerine, concord grapes and currants.
2oz | $2
Pablo Bonilla's
Fruit forward anaerobic coffee, enticingly complex and low in acidity with hints of juicy mango, passion fruit and tamarind.
2oz | $3
Oumer Derbaye's
Nensebo is a coffee-growing region located in Sidamo, a well-established and renowned coffee-producing part of Ethiopia. Elevate your coffee experience with an enchanting medley of cranberry, raspberry, white peaches, sugar cane and tamarind flavors.
2oz | $3
Abdul Wahid's
A water-processed Decaf whose taste rivals non-treated coffees. The cup is bursting with flavor, connoting lush notes of lemon, red berries, semisweet chocolate and lingering notes of tropical fruit.
2oz | $2
Antonio Barrantes Zuniga's
This solid, well balanced cup with lingering notes of citrus, red apple, and pear comes from Cafetalera Herbazu, one of the three narrow geographical areas that in recent years have produced the best lots of high-quality Costa Rica coffee.
2oz | $3
Antonio Barrantes Zuniga's
Yellow honey coffee is made using exceedingly ripe (purple in color) cherries, which are de-pulped and dried on African beds. This results in a balanced, clean, and superb cup of coffee that delights with hints of lychee, papaya and black currants.
2oz | $2
