1/5/26

Methodical’s Colombia Willow is the kind of coffee that makes us do the annoying thing where we stop mid-sip and start pointing at the cup like it just told a joke. It’s a natural + experimental community lot from the Young Producer Program in Antioquia & Quindío, built from small, ferment-forward lots so young producers can keep experimenting and you still get a reliably delicious profile all year. In the cup, expect a bright, fruit-forward ride—stone fruit and berries up front, a rounded cho...

1/12/26 • washed

We picked Torque’s Star Maya H16 from Alejandro Martínez because it’s the kind of “wait…Mexico can taste like that?” coffee that makes us start rambling to whoever’s nearby. Veracruz is North America, not Central America, and the cup proves it—black grape (with a little green-grape snap), chocolate malt, and sweet almond, all landing crisp, clean, and stupid sweet…with no citrusy squeal and no baker’s-chocolate bite. Part of what makes this lot so special is the variety: Starmaya, a newer F1 hy...

1/19/26 • natural

Thread Coffee’s Ethiopia Telamo is the kind of bag you open and immediately stick your nose in like a cartoon character floating toward a pie (no judgment—this is correct procedure). It’s a medium-roast, organic natural from the Telamo Cooperative in Sidama, and drying the beans inside the cherry is exactly why it tastes so joyfully sweet: blueberry jumps out first, wild cherry follows, jasmine keeps it lifted, and a cozy cacao finish ties it all together. It’s bright without being sharp, fruity...

1/26/26

2/2/26 • natural

I am absolutely vibrating with excitement to get this week’s selection into your hands. We’re diving deep into the Cajamarca region of Peru with Yamón Natural, and honestly, it’s a masterclass in processing. This isn't your typical "earthy" Peru; because it’s a natural process, we’re seeing those high-altitude Bourbon and Caturra densities shine through with a wild, fruit-forward complexity. At an elevation that pushes the limits of the Andean peaks, the slow cherry maturation has gifted us a cu...

2/9/26 • Anaerobic natural

Get ready to clear some space on your bar because this week’s feature is a total heavy hitter. We’re diving into a stunning Anaerobic Natural from El Ocotal in the Santa Barbara region of Honduras. This isn't just any lot; it’s a masterclass in the Parainema variety, grown at 1,500 meters by third-generation producer Yeltsin Sagastume. Thanks to the meticulous matchmaking of Ben Paz at San Vicente, we’ve secured a coffee that perfectly captures the magic of the El Dorado microclimate. Expect a p...

2/16/26 • natural

Hey there, coffee family! I am beyond stoked to share this week’s feature with you. We’re heading to the high-altitude heaven of the Guji zone to visit our friends Ismel Hassen and his family at the Kayon Mountain Farm. This organic lot is a total "microlot" darling, grown between 1,900 and 2,200 meters where the thin air and sandy, clay loam soil force those heirloom cherries to develop some seriously dense sugars. This is a natural process stunner that underwent a meticulous 12 to 20-day slow ...

2/23/26 • washed

Hey there, coffee family! Strap in, because this week we’re traveling to the rugged, breathtaking peaks of Nariño, Colombia, to visit the Urbano family in the tiny community of La Cueva. This isn’t just coffee; it’s a masterclass in high-altitude stewardship. Grown at 1750 MASL amidst a lush ecosystem of avocado and lemon trees, these Castilla and Colombia varieties benefit from an incredible microclimate that pushes the cherry maturation to its limit. The Urbano brothers—Hernan, Elier, and Napo...

3/2/26 • washed

What’s up, coffee family! We are beyond stoked to get this week’s selection into your hands. Coming to us from the lush Jinotega region of Nicaragua, Finca El Mirador is a masterclass in what happens when a unique microclimate meets absolute resilience. Producers Jose Francisco and Emma have cultivated something truly magical here. Because of the heavy cloud cover and cooler-than-average temps at 1400 MASL, these cherries undergo a prolonged maturation cycle, allowing the seeds to gorge on nutri...

3/9/26 • washed

Hey there, coffee fam! Get ready to clear some space on your bar because this week’s feature is a total heavy-hitter from the rugged highlands of Huehuetenango. We’re diving into a stunning washed lot from Silvestre Velasquez at Rancho las Vegas. Grown at a staggering 2000 MASL, this coffee is a masterclass in high-altitude density and clarity. Because of those chilly nights and the slow cherry maturation at that elevation, the acidity is sparkling and refined—think a bright, crisp malic lift th...

3/16/26 • washed

Get ready to recalibrate your palate because this week we’re diving into a stunningly clean expression of Peruvian terroir with Yuraq Yaku. Sourced from Finca Los Angeles in the high-altitude Cusco region (sitting pretty at 1,700 masl), this is a 100% Bourbon varietal that reminds us why we fell in love with single-origin beans in the first place. Being a fully washed process, the clarity here is off the charts. We’re seeing a beautiful architectural acidity—think bright, crisp tartaric notes th...

3/23/26 • washed

This week we are heading to the legendary hills of Huila, Colombia, to experience a cup that defines "cleanliness and clarity." This offering comes from Faiber Bolaños, a third-generation producer who isn’t just a farmer—he’s a cupper and roaster for the Los Naranjos cooperative. That deep technical knowledge of the final cup really shines through in this lot from his farm, La Esperanza. While Faiber grows "trendy" varieties like Gesha, this 100% Caturra lot is a beautiful reminder of why we fel...

3/30/26

Listen up, coffee crew—this week we are sipping on a true labor of love from the remote peaks of Lempira, Honduras. Agua Fria, sourced by our friends at Alma Coffee, comes from farmer Sergio Molina, whose infectious optimism is as legendary as his high-altitude plots. Growing at a dizzying 1,900–2,000 MASL, these beans are incredibly dense and small, a classic sign of slow cherry maturation that packs in massive complexity. Because the village is so isolated, the journey to fetch this harvest ta...

4/6/26 • double natural

Hold onto your hats, coffee family, because this week we are featuring a literal trophy-winner. Drink Coffee Do Stuff has absolutely outdone themselves with the Ethiopia Yirgacheffe Supernatural, a 2025 Good Food Awards Finalist that is, quite frankly, in a league of its own. Sourced from the legendary Banko Chelchele Kebele at a dizzying 7,500 feet, this coffee undergoes a specialized "supernatural" processing method where cherries are fermented in carbon fiber drums for 10 days. This extended ...

4/13/26 • Natural

Get ready, coffee family, because we are blasting off with the latest star in Rowster Coffee’s "Stellar Series." This Colombia Pink Bourbon Natural is exactly why we get out of bed in the morning—it’s experimental, rare, and meticulously hand-roasted in Grand Rapids to showcase one of the most exciting varietals in the industry right now. The Pink Bourbon is a natural hybrid of Red and Yellow Bourbon, but it behaves more like a high-end Ethiopian landrace, offering a genetic complexity that is r...

4/20/26 • natural

Get ready to clear some space on your bar because we’ve got a total heavy-hitter arriving this week from our good friends Ricardo and Kate Ariz. Hailing from the lush Apaneca Llamatepec region of El Salvador, this El Aguila Pacamara is a masterclass in what happens when high-altitude terroir meets meticulous processing. Since it’s a Pacamara—that gorgeous, oversized hybrid we all know and love—expect a cup that is absolutely booming with character. This lot was honey-processed, striking that per...

4/27/26

5/4/26 • Washed

Hey there, coffee family! Get ready to clear some space on your bar because this week we are diving into something truly spectacular from the Northern Province of Zambia. We’re featuring the Kateshi Estate AA Top Lot, and let me tell you, this washed process beauty is a masterclass in vibrance. Right off the bat, the dry aroma hits with a crispness that sets the stage for a seriously complex cup. Because it's grown at 1300 MASL and comprises a unique blend of Castillo, F6, and Cat129, the densit...

5/11/26 • natural

Grab your favorite mug and get ready, because this week we are diving head-first into a total flavor powerhouse from the Guji zone. We just landed a fresh batch of the Natural Ethiopia Guji Gigesa, and let me tell you, the terroir is absolutely singing in this lot. Sourced from the high-altitude red clay soils near Shakiso, this heirloom variety has benefited from that sweet 2000 MASL elevation, allowing for a dense bean structure and a complex, slow-maturation profile. On the cupping table, we ...

5/18/26 • washed

Friends, I am beyond stoked to get this bag into your hands. This week, we’re venturing into the rugged Santa Barbara region of Honduras to visit the high-altitude slopes of La Sierra. Sitting at a staggering 1,600+ MASL, this 100% Pacas lot is a testament to what meticulous processing can achieve. On the cupping table, this coffee absolutely shimmered. It leads with a vibrant, sparkling acidity—think fresh pomegranate—that immediately evolves into a zesty lime citrus. But don't let the brightne...

5/25/26 • Honey

We are bursting with excitement this week because we just bagged an absolute unicorn for your hoppers. We are headed straight to the Central Valley of Costa Rica for a stunning light roast from the legendary Las Lajas Micromill, crafted by pioneer producers Oscar and Francisca Chacón. This lot features the Sarchimor variety grown at 1,400–1,600 meters, and it undergoes a grueling, highly monitored Black Honey process. By leaving 100% of the mucilage intact and rotating the drying parchment only ...

6/1/26

6/8/26 • 9.8

We are incredibly excited to drop this week’s feature into your hoppers—an absolute gem of a washed coffee coming to us from Backstory Coffee Roasters: the Burundi Gakenke. Sourced from the lush highlands of Kayanza in northern Burundi, this coffee represents the collective hard work of over 2,660 smallholder farmers. Cultivated between 1650–1950 MASL, these farmers grow beautiful Bourbon varietal coffee alongside sustaining crops like bananas, yams, and cassava on micro-plots that are often ju...

6/15/26 • 120 Hour Dry Anaerobic Fermentation, Sun Dried On Raised Beds

We are beyond stoked to welcome an absolute unicorn to your hoppers this week: the Ethiopia Wush Wush from the award-winning team at Black Oak Coffee Roasters. Cultivated by the incredible Mamush Kabtimer in the lush Oromia region, this lot is grown at a staggering elevation of 6,900 to 7,600 feet. But the real magic of this coffee lies in the processing—a meticulous 120-hour dry anaerobic fermentation before being sun-dried on raised beds. By sealing the whole cherries in an oxygen-free environ...

6/22/26

We are absolutely thrilled to drop a beautifully comforting, crowd-pleasing feature into your hoppers this week: the Brazil Cerrado from the incredible team at Queen City Coffee Roasters. Sourced from the expansive, sun-baked plains of the Cerrado region in Brazil, this natural-processed lot of Mundo Novo and Catui varietals is cultivated at a classic elevation of 915 to 1,219 MASL. While we love our wild, high-elevation fruit bombs, this medium-dark roast is an absolute masterclass in executing...

6/29/26 • Mosto Anaerobic

We are absolutely buzzing to drop a truly wild, punchy brew into your hoppers this week: Three Keys Coffee’s "Stardust." Themed after the iconic jazz standard, this light roast is an absolute masterpiece of modern coffee science and terroir. Sourced from the nutrient-rich volcanic soils of the El Vergel Estate on the slopes of El Ruiz in Tolima, Colombia, this lot is cultivated at a solid 1,450 MASL. What gets us incredibly excited is the meticulous processing of this Red and Yellow Caturra crop...

7/6/26 • natural • 9.8

We are absolutely thrilled to drop this phenomenal seasonal feature into your hoppers: De Fer’s "Flower Show," a mind-blowing natural from Dumerso, Ethiopia. Cultivated at a staggering 1900–2200 MASL, this light roast perfectly captures everything we relentlessly chase in a fruit-forward single origin. The natural processing here is pristine—drying the coffee cherry whole around the seed to impart a massive depth of sweetness and wildly expressive aromatics without a hint of muddy ferment.It fla...

7/13/26

We are absolutely buzzing to share a spectacular medium roast with you this week: the Isaias Fernandez from the incredible team at Little Amps Coffee Roasters. Sourced from the lush micro-climates of Las Flores, Santa Barbara in Honduras, this lot is cultivated by Isaias and his family at their stunning 10-hectare farm, Finca el Ocotillo, sitting at a towering elevation of 1,720 MASL. What gets us so excited about this specific harvest is the meticulous attention to the Parainema variety, which ...

7/20/26 • natural

Get ready, because this week we are dropping an absolute unicorn into your hoppers: the Kalle Natural from the Shankar family estate in Chickmagalur, India. Grown under a remarkably dense poly-culture shade canopy high up in the Western Ghat mountains at an elevation of 3,800 to 4,400 masl, this lot completely rewrites the playbook on South Asian coffee. India is traditionally famous for its washed or monsooned coffees, so getting our hands on a meticulously sun-dried natural of this caliber is ...

7/27/26

We are thrilled to showcase a brilliantly executed daily driver from our friends at Velodrome Coffee Company. This week, we're diving into "One Speed," a phenomenal washed medium roast sourced directly from the renowned Sigri Estate in the Western Highlands of Papua New Guinea. Cultivated at a solid 1,550 meters above sea level, these beans benefit from an ideal microclimate that fosters exceptional cellular density and structural integrity. The meticulous washed processing translates into a bea...

8/3/26

We are beyond stoked to share our latest obsession from the iconic Los Santos region: a breathtaking washed lot from the high-altitude volcanic slopes of Tarrazú, Costa Rica. Grown at a soaring 1,700 meters above sea level, these meticulously cultivated Caturra and Catuai varieties represent everything we love about pristine Central American terroir. Because of the extreme elevation and cool mountain nights, the cherry maturation is drawn out, packing incredible cellular density into every seed....

8/10/26

Get ready to clear your grinder hoppers, because this week we are incredibly hyped to share a pristine offering from our friends at ReAnimator Coffee: the Mexico Cosautlan. Hailing from the lush, high-elevation montane central zone of Veracruz, this beautiful washed lot is a masterclass in what Mexican terroir can deliver when cultivated and processed with absolute precision. The high altitudes in this specific microclimate force a slow maturation of the cherry, resulting in incredibly dense see...

8/17/26 • Double Anaerobic

Get ready to have your minds blown by this week's drop: Torque Coffee's Colombia Bombón Plus, hailing from the soaring high-elevation terroir of Acevedo, Huila. Producers Jhoan Vergara and Nestor Lasso are absolute wizards pushing the boundaries at the Peñas Blancas processing center, and this double anaerobic masterpiece proves exactly why their coffees are dominating global competitions right now. They threw whole cherries into stainless steel tanks for a 72-hour anaerobic fermentation, depulp...

8/24/26

We are absolutely hyped to share an incredibly rare gem this week that completely redefines what we expect from Southeast Asian terroir: the Lam Dong Anaerobic Natural from Vietnam. Produced by the smallholder farmers of the Dung K'NO Commune in the Central Highlands, this stunning lot is grown at a staggering 4,900 to 5,000 feet. This high elevation forces a slow cherry maturation, packing insane cellular density into every seed before they undergo a meticulous anaerobic natural processing. The...

8/31/26

Prepare your palates, because this week we are thrilled to feature the El Salvador Las Delicias. Sourced directly from the legendary Menendez Estates, this pristine washed Bourbon lot is cultivated at a lofty 1,700 meters along the forested slopes of an extinct volcano. That striking elevation and nutrient-rich volcanic soil force the coffee cherries into a prolonged maturation cycle, building exceptional cellular density and complex sugar chains within the seed. Because it undergoes a meticulou...

9/7/26

Nestled high in the towering peaks of Huehuetenango, Guatemala, this Strictly Hard Bean (SHB) harvest is cultivated at a breathtaking 1,600 to 1,900 meters above sea level. Those extreme elevations and dramatic diurnal temperature shifts stall the cherry’s ripening cycle, forcing the plant to pack immense cellular density and complex sugar chains into every single seed. Because it undergoes a meticulously clean washed process at the wet mill, that dense terroir is fully preserved, offering us a ...

9/14/26

Get ready to have your palates absolutely wrecked (in the best way possible) by this week’s drop: the Hingakawa. Cultivated at a staggering 1,700–2,200 MASL in Rwanda’s Gakenke District, this fully washed Red Bourbon is a masterclass in terroir. The women-owned Hingakawa cooperative meticulously hand-sorts this lot, yielding a remarkably clean, defect-free cup that highlights a classic Rwandan wine-like acidity without the aggressive sharpness you might find in some East African counterparts. On...

9/21/26 • natural

Hey Angel's Cup family! We are beyond stoked to drop this week's absolute stunner on your brew bars: the Ethiopia Ardi Natural from Blossom Coffee Roasters. As fellow coffee nerds, you know how tricky it is to find a naturally processed Ethiopian lot that delivers a massive fruit-forward punch without stepping into that muddy, over-fermented territory. Grown in the nutrient-dense soils of the Sidama region at a soaring 1,900 masl, these meticulously sorted cherries were sun-dried on raised beds ...

9/28/26 • black honey

Get ready to reset your palate this week, because we’ve pulled something truly dazzling out of the vault from Rowster Coffee: a black honey lot straight out of Huehuetenango, Guatemala. Grown at Finca La Bolsa between 1,300 and 1,600 meters, these cherries matured at a crawl in high-altitude limestone soils before undergoing an intense, high-mucilage black honey process. The result in the cup is sheer magic. Right off the first sip, you’re greeted with sparkling, clean citric acidity reminiscent...

10/5/26 • White Honey

Hey Angel's Cup fam! Get your kettles ready because this week we are thrilled to share an absolute banger : a stunning light roast from the Cerro San Luis Micromill in Costa Rica's West Valley. Grown in the cool, sugar-concentrating microclimates of Grecia at an impressive 1,200 to 1,900 MASL, this lot is a masterclass in intentional agronomy from the Delgado family. They took an SL-28—a prized Kenyan cultivar famous for its complexity—and ran it through their proprietary "White Honey" process. ...

10/12/26 • experimental

Get ready to elevate your morning ritual because this week we are featuring an absolute crown jewel from our dear friend Pedro Turcios up in the highlands of Marcala, Honduras. Grown at a soaring 1,650 meters, this microlot utilizes the rare Arara Amarillo varietal subjected to a mind-blowing experimental fermentation protocol featuring champagne yeast before being fully washed. The result in the cup is nothing short of transcendent, opening with a vibrant, effervescent pop of champagne and tart...

10/19/26 • washed

Hey Angel’s Cup family! Get those kettles heated up because we’ve got an absolute stunner hitting your mailboxes this week. We are heading down to the heavily wooded canopy of Oaxaca, Mexico—specifically the Sochiapam municipality—to feature a meticulously washed gem that perfectly showcases why this terroir is having a major moment. Grown at a staggering 1,700 to 1,900 MASL, this lot is a gorgeous traditional field blend of Pluma, Typica, Bourbon, and Mundo Novo. The precise fermentation and pr...

10/26/26 • Red Honey

Hey Angel’s Cup family! Get your grinders dialed in, because this week we are thrilled to feature a coffee that feels like a thrilling glimpse into the future of agronomy. We’re heading to the volcanic slopes of Turrialba, Cartago in Costa Rica, specifically the renowned Aquiares Estate sitting at a beautiful 1,200 to 1,400 MASL. Third-generation producer Diego Robelo has put together the "Jardín" lot, an experimental, wildly nerdy field blend of tiny lots including Gesha, SL-28, Typica, and the...

11/2/26

11/9/26

11/16/26

11/23/26 • natural

I am absolutely vibrating with excitement to get this week’s selection into your hands. We’re diving deep into the Cajamarca region of Peru with Yamón Natural, and honestly, it’s a masterclass in processing. This isn't your typical "earthy" Peru; because it’s a natural process, we’re seeing those high-altitude Bourbon and Caturra densities shine through with a wild, fruit-forward complexity. At an elevation that pushes the limits of the Andean peaks, the slow cherry maturation has gifted us a cu...

date

1/5/26

Three Keys’ Steamin’ Sumatra hits like a bass line you can feel in your chest—dark, velvety, and alive with volcanic soul. Sourced from the Takengon Highlands in Aceh, this Mandheling Grade 1 beauty channels the island’s geothermal punch straight into your mug. Expect that unmistakable Sumatra depth: herbal, woody, clean-earthy, and warmly spicy, like rain-soaked cedar and clove drifting from a slow burn. The Giling Basah (wet-hulled) process gives it that signature body—dense, syrupy, and reson...

1/12/26

Three Keys’ Steamin’ Sumatra hits like a bass line you can feel in your chest—dark, velvety, and alive with volcanic soul. Sourced from the Takengon Highlands in Aceh, this Mandheling Grade 1 beauty channels the island’s geothermal punch straight into your mug. Expect that unmistakable Sumatra depth: herbal, woody, clean-earthy, and warmly spicy, like rain-soaked cedar and clove drifting from a slow burn. The Giling Basah (wet-hulled) process gives it that signature body—dense, syrupy, and reson...

1/19/26

1/26/26

2/2/26

2/9/26

2/16/26

2/23/26

3/2/26

3/9/26

3/16/26

We’ve got a real treat for you that might raise a few eyebrows initially. You know we’re usually single-origin purists, chasing that specific micro-lot acidity and terroir. But every once in a while, a blend comes along that’s so masterfully executed it demands a spot in your hopper. Enter Wagon Wheel! This isn't your average "charcoal" French Roast; this is a masterclass in Maillard reaction and second-crack control. We’re looking at a profile that's unapologetically dark and complex, pushing t...

3/23/26

We’ve got a real treat for you that might raise a few eyebrows initially. You know we’re usually single-origin purists, chasing that specific micro-lot acidity and terroir. But every once in a while, a blend comes along that’s so masterfully executed it demands a spot in your hopper. Enter Wagon Wheel! This isn't your average "charcoal" French Roast; this is a masterclass in Maillard reaction and second-crack control. We’re looking at a profile that's unapologetically dark and complex, pushing t...

3/30/26

We’ve got a real treat for you that might raise a few eyebrows initially. You know we’re usually single-origin purists, chasing that specific micro-lot acidity and terroir. But every once in a while, a blend comes along that’s so masterfully executed it demands a spot in your hopper. Enter Wagon Wheel! This isn't your average "charcoal" French Roast; this is a masterclass in Maillard reaction and second-crack control. We’re looking at a profile that's unapologetically dark and complex, pushing t...

4/6/26

We’ve got a real treat for you that might raise a few eyebrows initially. You know we’re usually single-origin purists, chasing that specific micro-lot acidity and terroir. But every once in a while, a blend comes along that’s so masterfully executed it demands a spot in your hopper. Enter Wagon Wheel! This isn't your average "charcoal" French Roast; this is a masterclass in Maillard reaction and second-crack control. We’re looking at a profile that's unapologetically dark and complex, pushing t...

4/13/26

This week, we’re pulling something truly special from the archives of Alma Coffee Roasters: the Honduras Enchanted. There is something inherently soulful about a farm-to-cup story that starts at Finca Terrerito in Copán. Because Alma owns the vertical supply chain—from the 400ft deep water well to the final export—the quality control on this wet-washed lot is staggering. While many dark roasts hide defects behind the flame, Enchanted uses its roast profile to polish a high-quality Honduran seed....

4/20/26

This week, we’re pulling something truly special from the archives of Alma Coffee Roasters: the Honduras Enchanted. There is something inherently soulful about a farm-to-cup story that starts at Finca Terrerito in Copán. Because Alma owns the vertical supply chain—from the 400ft deep water well to the final export—the quality control on this wet-washed lot is staggering. While many dark roasts hide defects behind the flame, Enchanted uses its roast profile to polish a high-quality Honduran seed....

4/27/26

This week, we’re pulling something truly special from the archives of Alma Coffee Roasters: the Honduras Enchanted. There is something inherently soulful about a farm-to-cup story that starts at Finca Terrerito in Copán. Because Alma owns the vertical supply chain—from the 400ft deep water well to the final export—the quality control on this wet-washed lot is staggering. While many dark roasts hide defects behind the flame, Enchanted uses its roast profile to polish a high-quality Honduran seed....

5/4/26

This week, we’re pulling something truly special from the archives of Alma Coffee Roasters: the Honduras Enchanted. There is something inherently soulful about a farm-to-cup story that starts at Finca Terrerito in Copán. Because Alma owns the vertical supply chain—from the 400ft deep water well to the final export—the quality control on this wet-washed lot is staggering. While many dark roasts hide defects behind the flame, Enchanted uses its roast profile to polish a high-quality Honduran seed....

5/11/26

5/18/26 • washed

Hey there, coffee family! Strap in, because this week we’re traveling to the rugged, breathtaking peaks of Nariño, Colombia, to visit the Urbano family in the tiny community of La Cueva. This isn’t just coffee; it’s a masterclass in high-altitude stewardship. Grown at 1750 MASL amidst a lush ecosystem of avocado and lemon trees, these Castilla and Colombia varieties benefit from an incredible microclimate that pushes the cherry maturation to its limit. The Urbano brothers—Hernan, Elier, and Napo...

5/25/26 • washed

Hey there, coffee family! Strap in, because this week we’re traveling to the rugged, breathtaking peaks of Nariño, Colombia, to visit the Urbano family in the tiny community of La Cueva. This isn’t just coffee; it’s a masterclass in high-altitude stewardship. Grown at 1750 MASL amidst a lush ecosystem of avocado and lemon trees, these Castilla and Colombia varieties benefit from an incredible microclimate that pushes the cherry maturation to its limit. The Urbano brothers—Hernan, Elier, and Napo...

6/1/26 • washed

Hey there, coffee family! Strap in, because this week we’re traveling to the rugged, breathtaking peaks of Nariño, Colombia, to visit the Urbano family in the tiny community of La Cueva. This isn’t just coffee; it’s a masterclass in high-altitude stewardship. Grown at 1750 MASL amidst a lush ecosystem of avocado and lemon trees, these Castilla and Colombia varieties benefit from an incredible microclimate that pushes the cherry maturation to its limit. The Urbano brothers—Hernan, Elier, and Napo...

6/8/26 • Natural

We are diving deep into the soul of Little Amps today with a roast that’s basically a legend in its own right: Ethiopia Dark Star. This isn't just a nostalgic nod to their roots; it’s a masterclass in how a "darker" profile can still showcase incredible terroir. By focusing strictly on Natural process lots from Guji, specifically the high-performance 74110 and 74112 cultivars, they’ve managed to create something that feels like a warm hug but hits with the complexity of a world-class single orig...

6/15/26 • Natural

We are diving deep into the soul of Little Amps today with a roast that’s basically a legend in its own right: Ethiopia Dark Star. This isn't just a nostalgic nod to their roots; it’s a masterclass in how a "darker" profile can still showcase incredible terroir. By focusing strictly on Natural process lots from Guji, specifically the high-performance 74110 and 74112 cultivars, they’ve managed to create something that feels like a warm hug but hits with the complexity of a world-class single orig...

6/22/26 • Natural

We are diving deep into the soul of Little Amps today with a roast that’s basically a legend in its own right: Ethiopia Dark Star. This isn't just a nostalgic nod to their roots; it’s a masterclass in how a "darker" profile can still showcase incredible terroir. By focusing strictly on Natural process lots from Guji, specifically the high-performance 74110 and 74112 cultivars, they’ve managed to create something that feels like a warm hug but hits with the complexity of a world-class single orig...

6/29/26 • Natural

We are diving deep into the soul of Little Amps today with a roast that’s basically a legend in its own right: Ethiopia Dark Star. This isn't just a nostalgic nod to their roots; it’s a masterclass in how a "darker" profile can still showcase incredible terroir. By focusing strictly on Natural process lots from Guji, specifically the high-performance 74110 and 74112 cultivars, they’ve managed to create something that feels like a warm hug but hits with the complexity of a world-class single orig...

7/6/26

For all of you who relentlessly chase that bold, oily, and unapologetically rich cup, we are beyond stoked to announce a brand new relationship with Top of the Mornin’ Coffee, and we couldn't be more excited to start featuring some of their fun, exceptionally crafted roasts! We are kicking things off with their "Midnight Oil," a stunning 100% Arabica lot sourced from the lush growing regions of Honduras. Cultivated at a solid 1400 MASL, this bean is pushed deep into the roast cycle, taken right ...

7/13/26

For all of you who relentlessly chase that bold, oily, and unapologetically rich cup, we are beyond stoked to announce a brand new relationship with Top of the Mornin’ Coffee, and we couldn't be more excited to start featuring some of their fun, exceptionally crafted roasts! We are kicking things off with their "Midnight Oil," a stunning 100% Arabica lot sourced from the lush growing regions of Honduras. Cultivated at a solid 1400 MASL, this bean is pushed deep into the roast cycle, taken right ...

7/20/26

For all of you who relentlessly chase that bold, oily, and unapologetically rich cup, we are beyond stoked to announce a brand new relationship with Top of the Mornin’ Coffee, and we couldn't be more excited to start featuring some of their fun, exceptionally crafted roasts! We are kicking things off with their "Midnight Oil," a stunning 100% Arabica lot sourced from the lush growing regions of Honduras. Cultivated at a solid 1400 MASL, this bean is pushed deep into the roast cycle, taken right ...

7/27/26

For all of you who relentlessly chase that bold, oily, and unapologetically rich cup, we are beyond stoked to announce a brand new relationship with Top of the Mornin’ Coffee, and we couldn't be more excited to start featuring some of their fun, exceptionally crafted roasts! We are kicking things off with their "Midnight Oil," a stunning 100% Arabica lot sourced from the lush growing regions of Honduras. Cultivated at a solid 1400 MASL, this bean is pushed deep into the roast cycle, taken right ...

8/3/26

8/10/26

8/17/26

8/24/26

8/31/26

We are absolutely buzzing to introduce this week’s phenomenal dark roast feature straight from Olancho, Honduras. This beautiful lot comes to us via BECASA, an incredible exporter based in Campamento that has been partnering with local producers since 2010. Cultivated in a stunning terroir with elevations spanning 900–1,200 masl for High Grown (HG) lots and pushing past 1,300 masl for Strictly High Grown (SHG) harvests, this coffee is a testament to what altitude and careful agronomy can achieve...

9/7/26

We are absolutely buzzing to introduce this week’s phenomenal dark roast feature straight from Olancho, Honduras. This beautiful lot comes to us via BECASA, an incredible exporter based in Campamento that has been partnering with local producers since 2010. Cultivated in a stunning terroir with elevations spanning 900–1,200 masl for High Grown (HG) lots and pushing past 1,300 masl for Strictly High Grown (SHG) harvests, this coffee is a testament to what altitude and careful agronomy can achieve...

9/14/26

We are absolutely buzzing to introduce this week’s phenomenal dark roast feature straight from Olancho, Honduras. This beautiful lot comes to us via BECASA, an incredible exporter based in Campamento that has been partnering with local producers since 2010. Cultivated in a stunning terroir with elevations spanning 900–1,200 masl for High Grown (HG) lots and pushing past 1,300 masl for Strictly High Grown (SHG) harvests, this coffee is a testament to what altitude and careful agronomy can achieve...

9/21/26

We are absolutely buzzing to introduce this week’s phenomenal dark roast feature straight from Olancho, Honduras. This beautiful lot comes to us via BECASA, an incredible exporter based in Campamento that has been partnering with local producers since 2010. Cultivated in a stunning terroir with elevations spanning 900–1,200 masl for High Grown (HG) lots and pushing past 1,300 masl for Strictly High Grown (SHG) harvests, this coffee is a testament to what altitude and careful agronomy can achieve...

9/28/26

Get your favorite mugs ready because this week we are thrilled to drop an absolute stunner from Rowster Coffee: their Sumatra Aceh. Sourced from the lush, high-altitude microclimates of the Aceh region—grown at a solid 1,200 to 1,600 MASL—this wet-hulled beauty is a dream come true for our dark roast devotees. If you’ve been hunting for a profoundly low-acid profile that doesn't compromise on terroir-driven complexity, this is your jam. The mouthfeel is remarkably heavy and syrupy, offering a ri...

10/5/26

Get your favorite mugs ready because this week we are thrilled to drop an absolute stunner from Rowster Coffee: their Sumatra Aceh. Sourced from the lush, high-altitude microclimates of the Aceh region—grown at a solid 1,200 to 1,600 MASL—this wet-hulled beauty is a dream come true for our dark roast devotees. If you’ve been hunting for a profoundly low-acid profile that doesn't compromise on terroir-driven complexity, this is your jam. The mouthfeel is remarkably heavy and syrupy, offering a ri...

10/12/26

Get your favorite mugs ready because this week we are thrilled to drop an absolute stunner from Rowster Coffee: their Sumatra Aceh. Sourced from the lush, high-altitude microclimates of the Aceh region—grown at a solid 1,200 to 1,600 MASL—this wet-hulled beauty is a dream come true for our dark roast devotees. If you’ve been hunting for a profoundly low-acid profile that doesn't compromise on terroir-driven complexity, this is your jam. The mouthfeel is remarkably heavy and syrupy, offering a ri...

10/19/26

Get your favorite mugs ready because this week we are thrilled to drop an absolute stunner from Rowster Coffee: their Sumatra Aceh. Sourced from the lush, high-altitude microclimates of the Aceh region—grown at a solid 1,200 to 1,600 MASL—this wet-hulled beauty is a dream come true for our dark roast devotees. If you’ve been hunting for a profoundly low-acid profile that doesn't compromise on terroir-driven complexity, this is your jam. The mouthfeel is remarkably heavy and syrupy, offering a ri...

10/26/26