This Week's Coffees

Costa Rica

Goshen · Week of 10/26/26 · Rated 9.6/10

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 rust-resistant IPR 107. By subjecting this genetically diverse harvest to a meticulous 20-26 day Red Honey fermentation and drying it on parabolic raised African beds, Diego has struck a masterful balance. The mucilage left on the parchment imparts a profound, structured sweetness to the profile while maintaining a pristine, terroir-driven clarity. It’s a trailblazing Costa Rican cup that easily earned a stellar 9.6 rating on our table, and we cannot wait for you to experience this level of processing innovation.

On the cupping table, this Red Honey process immediately bursts with an incredibly vibrant, malic acidity reminiscent of tart dried cranberries and juicy red grapes. But what truly sets this profile apart is the mouthfeel—it coats the palate with an exceptionally silky, vanilla-whipped-cream body that perfectly anchors those sparkling, tart fruit notes. To coax the absolute best extraction out of these delicate varietals, I highly recommend throwing this on a conical brewer like a V60 or a Chemex. Try a 1:16 ratio with your water temperature right around 202°F to preserve the delicate aromatics without extracting any astringency from the honey processing. Give it a slightly extended 45-second bloom to fully saturate that dense cellular structure, pour slow, and get ready to geek out over one of the most dynamic, sweet, and wonderfully complex cups we’ve tasted all season!

Brazil After Party

Cat and Cloud · Week of 10/26/26

Mexico

Brandywine · Week of 10/19/26 · Rated 9.7/10

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 pristine washed processing employed by these quality-first producers yield an incredibly clean cup that allows the intrinsic character of the land to shine without any muddy interference. It’s a beautiful testament to the shift toward selective harvesting in the region, and seeing this level of agronomic dedication result in such a pristine extraction just makes my heart sing.

On the cupping table, this lot is a total comfort-cup powerhouse that earns a massive 9.7 rating from us. Right off the break, the aromatics pull you into a deeply sweet profile dominated by rich milk chocolate and caramelized brown sugar, seamlessly anchored by a creamy macadamia nut finish. The mouthfeel is incredibly lush and velvety, coating the palate with a heavy, syrupy weight, while the acidity remains elegantly restrained—think a soft, malic structure that provides just enough crisp brightness to keep the cup dynamic. To coax out that profound sweetness and structured body, I highly recommend throwing this on a flat-bottom brewer like a Kalita Wave. Try a 1:16 ratio using water right off the boil to properly extract these dense, high-elevation beans, aiming for a 3-minute total drawdown. Dial your grind in, and get ready for an elevated daily drinker you won't want to put down!

Sumatra Aceh

Rowster · Week of 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 rich, full-bodied tactile experience that coats the palate and lingers beautifully. It's the exact kind of dense, chewy cup that reminds us why we fell in love with Indonesian coffees in the first place.

The flavor profile opens with a bold punch of dark chocolate and that signature Sumatran smoky earthiness, which quickly yields to a surprising, jammy sweetness characterized by black cherry and dark berries. As the cup cools, you'll catch delicate, sweet undertones of vanilla that perfectly round out the roast development. To get the most uniform extraction and really highlight those heavy coffee oils, we highly recommend tossing this into a French Press or dialing it in on a classic Batch Brew. The full immersion of the French press will let those insoluble solids shine, pulling out the ultimate decadent morning cup. Happy brewing, friends!

Honduras Pedro Turcios

Dynamite · Week of 10/12/26 · Rated 9.7/10

Sumatra Aceh

Rowster · Week of 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 rich, full-bodied tactile experience that coats the palate and lingers beautifully. It's the exact kind of dense, chewy cup that reminds us why we fell in love with Indonesian coffees in the first place.

The flavor profile opens with a bold punch of dark chocolate and that signature Sumatran smoky earthiness, which quickly yields to a surprising, jammy sweetness characterized by black cherry and dark berries. As the cup cools, you'll catch delicate, sweet undertones of vanilla that perfectly round out the roast development. To get the most uniform extraction and really highlight those heavy coffee oils, we highly recommend tossing this into a French Press or dialing it in on a classic Batch Brew. The full immersion of the French press will let those insoluble solids shine, pulling out the ultimate decadent morning cup. Happy brewing, friends!

Costa Rica

Sunergos · Week of 10/5/26 · Rated 9.6/10

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. By leaving just a delicate amount of mucilage on the parchment before drying on raised beds, they managed to perfectly protect the cultivar's inherent genetic clarity rather than letting the processing ferment compete with it. The result is a profoundly clean, terroir-driven cup that we simply can't stop drinking. The profile is exceptionally fruity and expressive, immediately greeting the palate with a sparkling, malic acidity that brings incredible structure to the cup. You'll catch vivid, high-clarity notes of tart cherry and concentrated dried fruit, which seamlessly transition into a sweet, lingering maple syrup finish. The mouthfeel is elegantly tea-like and delicate, characteristic of a meticulously processed light roast SL-28. To really make those nuanced fruit notes pop and maximize that pristine cup clarity, we highly recommend dialing this in on a V60 or Kalita Wave. A clean paper filter pour-over will perfectly highlight the brilliant, crisp acidity of this West Valley gem. Happy brewing, friends!

Sumatra Aceh

Rowster · Week of 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 rich, full-bodied tactile experience that coats the palate and lingers beautifully. It's the exact kind of dense, chewy cup that reminds us why we fell in love with Indonesian coffees in the first place.

The flavor profile opens with a bold punch of dark chocolate and that signature Sumatran smoky earthiness, which quickly yields to a surprising, jammy sweetness characterized by black cherry and dark berries. As the cup cools, you'll catch delicate, sweet undertones of vanilla that perfectly round out the roast development. To get the most uniform extraction and really highlight those heavy coffee oils, we highly recommend tossing this into a French Press or dialing it in on a classic Batch Brew. The full immersion of the French press will let those insoluble solids shine, pulling out the ultimate decadent morning cup. Happy brewing, friends!

Guatemala Finca La Bolsa

Rowster · Week of 9/28/26 · Rated 9.8/10

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 of candied Meyer lemon, which immediately gives way to lush, ripe strawberry and delicate floral hibiscus. Because of that heavy mucilage fermentation, the tactile experience is standout—a silky, velvet mouthfeel carrying a rounded peach juiciness that settles into a rich, lingering caramel finish.

To let this complex micro-lot truly express its terroir, we recommend pulling out your favorite flat-bottom dripper (like a Kalita Wave) or an Origami with cone filters to accentuate both its vibrant fruit separation and dense sweetness. Dose around a 1:16.5 ratio using water right off the boil at 205°F to ensure you’re pulling out those layered stone fruits without masking the crisp acidity. A gentle three-pour structure keeps turbulence low and clarity sky-high, letting that delicate balance of punchy berry and deep confectionary sugars shine through to the very last drop. Brew a cup, take your time with the aroma as it cools, and enjoy the ride!

Sumatra Aceh

Rowster · Week of 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 rich, full-bodied tactile experience that coats the palate and lingers beautifully. It's the exact kind of dense, chewy cup that reminds us why we fell in love with Indonesian coffees in the first place.

The flavor profile opens with a bold punch of dark chocolate and that signature Sumatran smoky earthiness, which quickly yields to a surprising, jammy sweetness characterized by black cherry and dark berries. As the cup cools, you'll catch delicate, sweet undertones of vanilla that perfectly round out the roast development. To get the most uniform extraction and really highlight those heavy coffee oils, we highly recommend tossing this into a French Press or dialing it in on a classic Batch Brew. The full immersion of the French press will let those insoluble solids shine, pulling out the ultimate decadent morning cup. Happy brewing, friends!

Ethiopia Ardi

Blossom · Week of 9/21/26 · Rated 9.7/10

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 to perfectly lock in the terroir. We’re especially thrilled with how the roaster handled the development in the drum; it is a beautifully dialed-in medium roast that brings out a deep, robust sweetness—definitely distinct from lighter, more tea-like offerings like their Lulada. It’s a pristine expression of processing parameters done right, and we can't wait for you to experience this vibrant harvest.

On the cupping table, this profile is a total fruit bomb anchored by an elegant, heavy structure. The first sip opens up with expressive tasting notes of black cherries and concord grapes, backed by a crisp malic acidity that keeps the cup exceptionally bright. The mouthfeel is incredibly juicy and syrupy, leaving a lingering, floral sweetness that coats the palate. To get the highest extraction yield and really highlight those volatile aromatics, we highly recommend throwing this on a flat-bottom dripper, like a Kalita Wave or an Orea V4. Aim for a 1:16 ratio, push your water temperature to around 92°C (198°F), and give it a slightly longer 45-second bloom phase to thoroughly degas the coffee bed. We are officially scoring this stellar cup a massive 9.7/10. Get those kettles heated up, friends—this is one morning ritual you won't want to miss!

Honduras Steadfast

Copa Vida · Week of 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. What makes this producer network truly special is their holistic approach to sustainability—they actively train farmers to repurpose coffee husks as fertilizer, rigorously protect local water resources, and advocate for greater participation for women throughout the production chain.

In the cup, this dark roast profile is incredibly rich but remarkably lifted. The extraction yields a heavy, syrupy mouthfeel and a deep chocolate sweetness right up front, which is beautifully pierced by a crisp, malic-like acidity. That brightness reveals vibrant notes of ripe cherry through the center of the palate before tapering off into a highly complex, dry sandalwood finish. To really maximize that dense body and pull out the nuances of the aromatic wood notes, it dials in perfectly as a full-immersion French Press or pulled as a tight, slow-flowing espresso at a 1:1.5 ratio. It’s an exceptionally balanced, developed profile that easily earns a 9.7 rating on our scale. Grab your favorite kettle, warm up those burrs, and get ready for a stellar morning extraction!

Rwanda Hingakawa

Thread · Week of 9/14/26 · Rated 9.6/10

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 the cupping table, this light roast explodes with a complex, sweet-tart profile. Expect massive hits of black currant and bright orange up front, rounded out by a lush tropical fruit sweetness and a whisper of hibiscus. The mouthfeel is notably silky, coasting into a juicy, lingering finish. Because of the dense cellular structure developed in that mineral-rich volcanic soil, you’ll want to push your extraction just a bit to really unlock those vibrant floral and citrus notes hidden inside this bag of perfection. We highly recommend dialing this in on a conical pour-over setup like a V60 or a Chemex. Try pushing a slightly finer grind than your standard drip, aiming for a 1:15 ratio with your kettle right off the boil (around 205°F–208°F) to maximize the solubility of those lighter-roasted compounds and highlight that layered acidity. We are so incredibly stoked to share this flawlessly executed, deeply meaningful coffee with you all. Grab your favorite mug, dial in your burrs, and let’s get brewing, friends!

Honduras Steadfast

Copa Vida · Week of 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. What makes this producer network truly special is their holistic approach to sustainability—they actively train farmers to repurpose coffee husks as fertilizer, rigorously protect local water resources, and advocate for greater participation for women throughout the production chain.

In the cup, this dark roast profile is incredibly rich but remarkably lifted. The extraction yields a heavy, syrupy mouthfeel and a deep chocolate sweetness right up front, which is beautifully pierced by a crisp, malic-like acidity. That brightness reveals vibrant notes of ripe cherry through the center of the palate before tapering off into a highly complex, dry sandalwood finish. To really maximize that dense body and pull out the nuances of the aromatic wood notes, it dials in perfectly as a full-immersion French Press or pulled as a tight, slow-flowing espresso at a 1:1.5 ratio. It’s an exceptionally balanced, developed profile that easily earns a 9.7 rating on our scale. Grab your favorite kettle, warm up those burrs, and get ready for a stellar morning extraction!

Guatemala Concepcion Huista

cooperative · Week of 9/7/26 · Rated 9.7/10

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 highly soluble, structurally brilliant green coffee that develops flawlessly in the drum. As you take that very first sip, you will immediately notice a lush, weighty mouthfeel that blankets the palate in a decadent pool of dark chocolate and warm baking spices. Just as that heavy, grounding sweetness settles in, a remarkably juicy malic acidity emerges—reminiscent of crisp green apple and sweet plum—providing a stunning structural vibrance that keeps the finish immaculately clean. To perfectly balance those deep browning reactions with the lively fruit notes, we strongly encourage reaching for a flat-bottom brewer like an Orea V3 or a Kalita Wave. Try targeting a precise 1:16 ratio with your kettle holding steady at 205°F, and dial in a medium grind to encourage a steady, uniform drawdown through the slurry. This specific brewer geometry minimizes bypass and ensures a perfectly even extraction yield, beautifully amplifying that creamy body while retaining every ounce of cup clarity.

Honduras Steadfast

Copa Vida · Week of 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. What makes this producer network truly special is their holistic approach to sustainability—they actively train farmers to repurpose coffee husks as fertilizer, rigorously protect local water resources, and advocate for greater participation for women throughout the production chain.

In the cup, this dark roast profile is incredibly rich but remarkably lifted. The extraction yields a heavy, syrupy mouthfeel and a deep chocolate sweetness right up front, which is beautifully pierced by a crisp, malic-like acidity. That brightness reveals vibrant notes of ripe cherry through the center of the palate before tapering off into a highly complex, dry sandalwood finish. To really maximize that dense body and pull out the nuances of the aromatic wood notes, it dials in perfectly as a full-immersion French Press or pulled as a tight, slow-flowing espresso at a 1:1.5 ratio. It’s an exceptionally balanced, developed profile that easily earns a 9.7 rating on our scale. Grab your favorite kettle, warm up those burrs, and get ready for a stellar morning extraction!

El Salvador Finca Las Delicias

Evans Brothers · Week of 8/31/26 · Rated 9.7/10

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 meticulous washed process, the resulting cup offers stunning structural clarity, allowing the terroir to shine through beautifully without any muddy interference. In the mug, this beautifully developed roast offers a wonderfully plush, velvety mouthfeel that delivers deep, comforting layers of toasted hazelnut and sweet milk chocolate right off the bat. As the cup cools, a lively citric vibrance and notes of ripe cherry emerge, perfectly cutting through those rich browning sugars to provide a remarkably clean, crisp finish. Because this medium roast boasts fantastic solubility thanks to an extended Maillard development in the roaster, we suggest reaching for a versatile brewer like an AeroPress or a conical V60. Try a 1:16 ratio using a medium-fine grind and water at about 203°F. This moderate temperature and flow dynamic will ensure an even extraction across the slurry, wonderfully amplifying that heavy chocolate body while keeping the bright cherry aromatics fully intact. Fire up those kettles; you are in for an absolutely stellar morning brew!

Honduras Steadfast

Copa Vida · Week of 8/31/26 · Rated 9.8/10

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. What makes this producer network truly special is their holistic approach to sustainability—they actively train farmers to repurpose coffee husks as fertilizer, rigorously protect local water resources, and advocate for greater participation for women throughout the production chain.

In the cup, this dark roast profile is incredibly rich but remarkably lifted. The extraction yields a heavy, syrupy mouthfeel and a deep chocolate sweetness right up front, which is beautifully pierced by a crisp, malic-like acidity. That brightness reveals vibrant notes of ripe cherry through the center of the palate before tapering off into a highly complex, dry sandalwood finish. To really maximize that dense body and pull out the nuances of the aromatic wood notes, it dials in perfectly as a full-immersion French Press or pulled as a tight, slow-flowing espresso at a 1:1.5 ratio. It’s an exceptionally balanced, developed profile that easily earns a 9.7 rating on our scale. Grab your favorite kettle, warm up those burrs, and get ready for a stellar morning extraction!

Vietnam Lam Dong

Black Oak · Week of 8/24/26 · Rated 9.8/10

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 resulting light roast profile is a beautifully wild, fruit-forward masterpiece. In the cup, we are tasting an explosion of bright strawberry and rich cherry liquor, giving way to an incredibly sweet mid-palate of ripe banana. The acidity is brilliantly complex—a lively, sparkling tartaric and malic brightness from those red fruit notes that provides perfect structure against the intense sweetness. When this brew hits your palate, expect a remarkably pillowy, viscous mouthfeel that gracefully carries warm notes of cacao nibs and toasted marshmallow straight through a long, lingering finish. It is a deeply complex, unrefined natural sweetness that completely steals the show—pure, water-soluble aromatic brilliance that feels wonderfully heavy in the cup without any artificial or cloying qualities. Grab your gooseneck kettles, dial in those burrs, and get ready for a seriously exceptional morning ritual—happy brewing, friends!

Brazil Extra Dark

Queen City · Week of 8/24/26

Colombia Bombon Plus

Torque · Week of 8/17/26 · Rated 9.9/10

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, depulped them for a second oxygen-free stage, and then gently dried them using large dehumidifiers to lock in every single volatile aromatic. This meticulous processing yields a wildly experimental, fruit-forward cup that completely redefines Colombian sweetness. Torque applied a brilliant "Plus" light roast profile here, intentionally stretching out the Maillard phase in the drum to crank up the caramelization without baking out the origin characteristics. The result in the cup is an intensely viscous, syrupy mouthfeel bursting with deep brown sugar and rich stone fruit, all perfectly balanced by a bright, tropical acidity that just dances on the palate. To get the absolute most out of these complex aromatics and high-altitude density, we highly suggest brewing this on a conical pour-over like a V60. Push your extraction a bit with water right off the boil (around 208°F) and use a slightly finer grind than your standard light roast to really emphasize that heavy body and pull out those vibrant tropical notes. Trust us, this is an extraction you're going to want to savor—happy brewing, friends!

Brazil Extra Dark

Queen City · Week of 8/17/26

Mexico Cosatlan

reanimator · Week of 8/10/26 · Rated 9.5/10

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 seeds that take to a light roast profile like a dream. In the cup, we are tasting a deeply complex flavor profile bursting with vibrant dried cherry and rich date, all perfectly anchored by a heavy, natural, unrefined brown sugar sweetness that completely steals the show. It’s a gorgeous, comfort-forward profile with impeccable clarity.

When this brew hits your palate, expect a beautifully round, syrupy mouthfeel that carries that deep, unrefined sweetness straight through to a long, lingering finish. The acidity is perfectly dialed—think of a gentle, sparkling malic tartness from those cherry notes that provides just enough structure and vibrance without ever becoming overly sharp. To pull the absolute best extraction out of these dense little flavor bombs, we highly suggest brewing this on a conical pour-over setup like a Hario V60. We’ve been loving a strict 1:17 coffee-to-water ratio with water just off the boil (around 205°F) and a medium-fine grind; this specific geometry and recipe will brilliantly highlight that rich brown sugar base while articulating every nuance of the dried fruit aromatics. Grab your gooseneck kettles, dial in those burrs, and get ready for a seriously exceptional morning ritual—happy brewing, friends!

Brazil Extra Dark

Queen City · Week of 8/10/26

Costa Rica Tarrazu

Copa Vida · Week of 8/3/26 · Rated 9.6/10

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. In the cup, it is an absolute masterclass in balance and clarity. We're tasting a vibrant burst of crisp grapefruit and red apple, deeply anchored by a rich, natural panela and milk chocolate sweetness. When this brew hits your palate, expect a remarkably well-rounded, creamy mouthfeel that carries those warm, toasted cashew and nougat notes all the way through a lingering finish. The acidity is textbook Costa Rican—a lively, sparkling citric and malic brightness that provides brilliant structure without ever feeling sharp or astringent. To pull the absolute best extraction out of these dense little beans, we highly suggest brewing this on a flat-bottom dripper like a Kalita Wave. We recommend a 1:16 ratio using water right around 205°F and a medium-fine grind; this specific geometry will beautifully enhance that syrupy body while ensuring an even, controlled extraction of those complex browning sugars. Grab your gooseneck kettles, dial in those burrs, and get ready for a seriously exceptional morning ritual—happy brewing, friends!

Brazil Extra Dark

Queen City · Week of 8/3/26 · Rated 9.7/10

PNG One Speed

Velodrome · Week of 7/27/26 · Rated 9.6/10

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 beautifully transparent cup profile that leans heavily into comforting browning reactions while preserving its unique island terroir. In the mug, One Speed delivers an incredibly plush, velvety mouthfeel that carries deep, warming notes of toasted hazelnut and sweet milk chocolate right down the center of the palate. What keeps this profile from feeling too heavy is a wonderfully gentle, rounded malic acidity—think of the soft brightness of a baked red apple—that provides just enough structure to keep each sip engaging. Because this medium roast boasts excellent solubility, you don't need extreme temperatures to coax out the good stuff. We highly recommend tossing this into a classic immersion setup like a French Press or an AeroPress. Opt for a 1:15 ratio with water slightly off the boil, right around 200°F, and a medium-coarse grind. This lower-agitation approach will perfectly amplify that rich, syrupy body while extracting a delightfully sweet, chocolate-forward yield without a hint of harsh bypass. Get those kettles ready for a truly exceptional morning staple!

Honduras Midnight Oil

Top Of the Morning · Week of 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 to the edge of second crack to develop those heavy, comforting sugars our dark roast devotees absolutely live for. It is a masterful execution of a classic dark profile that perfectly balances bold intensity with high-quality specialty sourcing.

When you dial this one in, expect an exceptionally full-bodied, viscous mouthfeel that immediately coats the palate with a rich, heavy base of dark baker's chocolate. Because the roast development is pushed so deep, the acidity is beautifully muted and rounded, making way for a huge, syrupy mid-palate of toffee sweetness that tapers off into a remarkably smooth, roasted nut finish. To get the absolute highest extraction of those dense, chocolatey solubles and really highlight that oily, heavy tactile experience, we highly recommend pulling this as a tight espresso or plunging it in an immersion brewer like a French Press. If you go the French Press route, use a coarse, uniform grind and tighten your water-to-coffee ratio to around 1:15 with your water temperature slightly lower (around 200°F) to ensure a sweet, heavy cup without any bitter over-extraction. Get ready for an absolute powerhouse of a morning cup—happy brewing, friends!

India Kalle

Barrington · Week of 7/20/26 · Rated 9.8/10

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 a massive treat. The Shankar family’s dedication to biodiversity translates directly into the cherry development, yielding a fruit-forward complexity that rivals some of the most highly sought-after Ethiopian naturals. We are beyond excited for you to experience this paradigm-shifter!

In the cup, this medium roast is an absolute fruit bomb, defined by a deeply saturated mouthfeel and a vibrant, sparkling malic acidity that instantly lights up the palate. You can expect a wildly dynamic profile bursting with sticky strawberry syrup, crisp green apple, and tropical star fruit, all grounded by a beautifully complex, spicy sarsaparilla finish. To really articulate that clean fruit clarity and keep those complex sugars from muddying the cup, I highly recommend throwing this on a conical dripper like a V60. Try dialing in a 1:16 ratio—around 20g of medium-fine coffee to 320g of water at 205°F—aiming for a 2:45 to 3:00 minute total drawdown.

Honduras Midnight Oil

Top Of the Morning · Week of 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 to the edge of second crack to develop those heavy, comforting sugars our dark roast devotees absolutely live for. It is a masterful execution of a classic dark profile that perfectly balances bold intensity with high-quality specialty sourcing.

When you dial this one in, expect an exceptionally full-bodied, viscous mouthfeel that immediately coats the palate with a rich, heavy base of dark baker's chocolate. Because the roast development is pushed so deep, the acidity is beautifully muted and rounded, making way for a huge, syrupy mid-palate of toffee sweetness that tapers off into a remarkably smooth, roasted nut finish. To get the absolute highest extraction of those dense, chocolatey solubles and really highlight that oily, heavy tactile experience, we highly recommend pulling this as a tight espresso or plunging it in an immersion brewer like a French Press. If you go the French Press route, use a coarse, uniform grind and tighten your water-to-coffee ratio to around 1:15 with your water temperature slightly lower (around 200°F) to ensure a sweet, heavy cup without any bitter over-extraction. Get ready for an absolute powerhouse of a morning cup—happy brewing, friends!

Honduras Isaias Fernandez

Little Amps · Week of 7/13/26 · Rated 9.6/10

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 is famous for its vibrant, complex cup profile. After harvest, the cherry is depulped and the parchment undergoes a controlled 24-hour dry fermentation before being triple-washed and solar-dried for 10 days. This incredibly precise processing yields a phenomenally transparent, terroir-driven cup that perfectly bridges comforting sweetness and vibrant origin character. When you dial this beauty in, expect a brilliantly structured, crisp malic acidity right up front that drinks exactly like a fresh green apple, closely followed by a zesty, vibrant pop of lemon. Because of that perfectly developed medium roast profile, the mouthfeel is wonderfully round and syrupy, anchoring those high-flying fruit notes with a deeply comforting, lingering finish of rich caramel. To coax out that flawless balance of bright acidity and sugar browning without muddying the clarity, we highly recommend brewing this on a conical pour-over setup like a V60 or a Chemex. Try a 1:16 dose-to-yield ratio with a medium-fine grind, and drop your water temperature just a touch to around 202°F to ensure you highlight that bright green apple snap without over-extracting the caramelized sugars. Get ready for a remarkably balanced morning ritual, and happy brewing!

Honduras Midnight Oil

Top Of the Morning · Week of 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 to the edge of second crack to develop those heavy, comforting sugars our dark roast devotees absolutely live for. It is a masterful execution of a classic dark profile that perfectly balances bold intensity with high-quality specialty sourcing.

When you dial this one in, expect an exceptionally full-bodied, viscous mouthfeel that immediately coats the palate with a rich, heavy base of dark baker's chocolate. Because the roast development is pushed so deep, the acidity is beautifully muted and rounded, making way for a huge, syrupy mid-palate of toffee sweetness that tapers off into a remarkably smooth, roasted nut finish. To get the absolute highest extraction of those dense, chocolatey solubles and really highlight that oily, heavy tactile experience, we highly recommend pulling this as a tight espresso or plunging it in an immersion brewer like a French Press. If you go the French Press route, use a coarse, uniform grind and tighten your water-to-coffee ratio to around 1:15 with your water temperature slightly lower (around 200°F) to ensure a sweet, heavy cup without any bitter over-extraction. Get ready for an absolute powerhouse of a morning cup—happy brewing, friends!

Ethiopia Flower Show

DeFer · Week of 7/6/26 · Rated 9.8/10

We are absolutely buzzing to welcome the season with a breathtaking drop that you are going to obsess over: Flower Show. Sourced from the legendary Dumerso micro-region in Yirgacheffe, Ethiopia, this phenomenal lot is cultivated by producers Hirut and Mahder Berhanu at a towering elevation of 1,900 to 2,200 MASL. This specific release features a meticulously executed natural process that perfectly captures the untamed beauty of Ethiopian landrace varietals without a hint of muddy ferment. It is an incredibly dynamic, terroir-driven light roast that beautifully shifts in complexity as it cools.

When you dial this beauty in, the aromatic bloom instantly fills the room with fragrant honeysuckle and delicate rose florals. In the cup, expect an ultra-soft, refined acidity that perfectly structures a vibrant, juicy burst of white peach and sweet blackberry. Because of that delicate light roast and high-elevation density, the mouthfeel is wonderfully clean and elegant, tapering off into a beautifully perfumed Earl Grey tea finish. To coax out every drop of those complex spring florals and maximize cup clarity, we highly recommend brewing this on a conical pour-over setup like a V60. Try a 1:16 dose-to-yield ratio with your water right around 205°F to fully extract those delicate, tightly wound sugars without overpowering that tea-like body.

Honduras Midnight Oil

Top Of the Morning · Week of 7/6/26 · Rated 9.6/10

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 to the edge of second crack to develop those heavy, comforting sugars our dark roast devotees absolutely live for. It is a masterful execution of a classic dark profile that perfectly balances bold intensity with high-quality specialty sourcing.

When you dial this one in, expect an exceptionally full-bodied, viscous mouthfeel that immediately coats the palate with a rich, heavy base of dark baker's chocolate. Because the roast development is pushed so deep, the acidity is beautifully muted and rounded, making way for a huge, syrupy mid-palate of toffee sweetness that tapers off into a remarkably smooth, roasted nut finish. To get the absolute highest extraction of those dense, chocolatey solubles and really highlight that oily, heavy tactile experience, we highly recommend pulling this as a tight espresso or plunging it in an immersion brewer like a French Press. If you go the French Press route, use a coarse, uniform grind and tighten your water-to-coffee ratio to around 1:15 with your water temperature slightly lower (around 200°F) to ensure a sweet, heavy cup without any bitter over-extraction. Get ready for an absolute powerhouse of a morning cup—happy brewing, friends!

Colombia Stardust

Three Keys · Week of 6/29/26 · Rated 9.8/10

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. The producers utilized a highly technical yeast-inoculated Mosto Anaerobic fermentation alongside a thermal shock phase. By introducing specific wild yeasts into oxygen-free tanks and meticulously controlling the pH, the yeast metabolized the cherry sugars into highly volatile terpenes, eventually moving to an intermittent drying schedule in climate-controlled silos to lock in specific vanillin molecules. It is an astonishing display of experimental processing mastery.

When you finally dial this beauty in, expect the Caturra beans to deliver an exceptionally heavy, syrupy, and almost dessert-like mouthfeel that perfectly anchors its vibrant, complex acidity. The flavor profile is uniquely savory-sweet, hitting the palate immediately with a juicy burst of tropical fruit. As the cup develops, those yeast-driven terpenes reveal an incredible, aromatic mid-palate of coriander seed, which seamlessly smooths out into a creamy, luscious vanilla finish. To get the absolute most out of this highly technical seed without muddying the clarity, we recommend reaching for a conical dripper like a Hario V60. Stick to a 1:16 dose-to-yield ratio with a medium-coarse grind to maintain a fast, clean drawdown. Crucially, keep your water temperature strictly capped at 202°F (94.4°C)—boiling water will scorch those delicate, aromatic terpenes and cause the finish to taste unpleasantly woody or bitter. Get ready for a wildly complex morning ritual, and happy brewing!

Ethiopia Dark Star

Little Amps · Week of 6/29/26

For our dark roast lovers who want a cup with serious depth and character, we are absolutely thrilled to drop this week’s feature into your hoppers: "Dark Star" from Little Amps Coffee Roasters. This isn’t your average dark roast; it is a phenomenal, naturally processed Ethiopian coffee sourced from the Guji zone, grown at a towering elevation of 2,300 MASL! Cultivated by Mayola Coffee, this lot features the Gibirinna 74110 and Serto 74112 varietals. The roasters have masterfully pushed the development cycle a touch further than usual to craft a reliably bold, heavy-hitting profile while preserving the exquisite fruit characteristics of a high-elevation natural. It is a brilliant collision of rich, dark roast development and sweet origin complexity.

When you dial this one in, expect an intensely jammy, heavy mouthfeel that immediately wraps the palate in a dense layer of dark baker's chocolate. Because of the deeper roast profile, the inherent citric acidity of the Ethiopian seed is beautifully rounded and muted, seamlessly giving way to a massive, syrupy mid-palate bursting with sweet, cooked berries. The finish is remarkably smooth and deeply comforting, lingering long after the last sip. To coax out the absolute best of those rich, dense solubles and amplify that jammy body, we highly recommend brewing this on an immersion setup like an AeroPress or pulling it as a viscous, punchy espresso. If you go with the AeroPress, use a slightly coarser grind and keep your water temperature right around 200°F to ensure you’re pulling all that sweet berry goodness without any bitter over-extraction. Get ready for an unforgettably rich morning ritual—happy brewing, friends!

Brazil Cerrado

Queen City · Week of 6/22/26 · Rated 9.6/10

We are beyond stoked to share something special with our dark-roast loving family this week: a custom Extra Dark Brazil Cerrado crafted by the roasting wizards at Queen City Coffee Roasters. Sourced from the sun-drenched, rolling plateaus of Brazil’s Cerrado region, this dry-processed lot of Mundo Novo and Catuai varietals grows at a classic elevation of 915 to 1,219 MASL—an altitude that lays the foundation for a dense, structurally sweet seed. While many roasters shy away from taking specialty lots deep into second crack, Queen City has delivered an absolute masterclass in roast development here. By extending the post-crack development time with precision, they’ve caramelized the inherent fruit sugars into rich, complex roast tones without sacrificing the bean's clean, regional identity or tipping into bitter ashiness.

When you dial this beauty into your daily ritual, expect a cup with massive tactile weight and a velvety, syrupy mouthfeel that coats the palate from the first sip. Because of the lower-altitude Brazilian terroir and the deep roast degree, acidity is virtually non-existent—soft, beautifully muted, and completely out of the way so the heavy-hitting solubles can shine. Your palate will be greeted by commanding notes of 85% baker's chocolate and dark molasses, supported by a savory, toasted walnut mid-palate that lingers in a sweet, clean finish. To celebrate all those rich, lipid-heavy oils and maximize body, we love brewing this as a full-immersion French Press or pulling it as a viscous, tiger-mottled espresso, though it also makes for a bulletproof morning drip or an ultra-smooth, chocolate-milk-reminiscent cold brew. We can't wait for you to get this in your cup—happy brewing, friends!

Ethiopia Dark Star

Little Amps · Week of 6/22/26

For our dark roast lovers who want a cup with serious depth and character, we are absolutely thrilled to drop this week’s feature into your hoppers: "Dark Star" from Little Amps Coffee Roasters. This isn’t your average dark roast; it is a phenomenal, naturally processed Ethiopian coffee sourced from the Guji zone, grown at a towering elevation of 2,300 MASL! Cultivated by Mayola Coffee, this lot features the Gibirinna 74110 and Serto 74112 varietals. The roasters have masterfully pushed the development cycle a touch further than usual to craft a reliably bold, heavy-hitting profile while preserving the exquisite fruit characteristics of a high-elevation natural. It is a brilliant collision of rich, dark roast development and sweet origin complexity.

When you dial this one in, expect an intensely jammy, heavy mouthfeel that immediately wraps the palate in a dense layer of dark baker's chocolate. Because of the deeper roast profile, the inherent citric acidity of the Ethiopian seed is beautifully rounded and muted, seamlessly giving way to a massive, syrupy mid-palate bursting with sweet, cooked berries. The finish is remarkably smooth and deeply comforting, lingering long after the last sip. To coax out the absolute best of those rich, dense solubles and amplify that jammy body, we highly recommend brewing this on an immersion setup like an AeroPress or pulling it as a viscous, punchy espresso. If you go with the AeroPress, use a slightly coarser grind and keep your water temperature right around 200°F to ensure you’re pulling all that sweet berry goodness without any bitter over-extraction. Get ready for an unforgettably rich morning ritual—happy brewing, friends!

Ethiopia Wush Wush

Black Oak · Week of 6/15/26 · Rated 9.9/10

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 environment for five solid days, the roasters turbocharged the development of complex sugars and organic acids. This precise, extended fermentation completely avoids any muddy funk, instead offering an astonishingly clean, wildly expressive cup that safely secures a massive 9.9/10 on our cupping table!

When you dial this beauty in, the aromatic bloom instantly fills the room with intoxicating notes of honeysuckle and sweet apple blossom. In the cup, expect a brilliantly structured, wine-like tartaric acidity that drinks exactly like a vibrant, fruity sangria—a direct result of that anaerobic environment. The mouthfeel is wonderfully syrupy and viscous, creating a heavy foundation for huge, muddled dark berry and black cherry flavors that slowly taper off into a deeply comforting dark chocolate finish. Because this light-roast profile is so delicate and packed with tightly wound, high-elevation solubles, we highly recommend brewing this on a conical pour-over setup like a V60. Try a 1:16.5 dose-to-yield ratio with your water temperature right around 205°F to ensure you extract every drop of that complex, zesty fruit character without pulling any astringency. Happy brewing, friends!

Ethiopia Dark Star

Little Amps · Week of 6/15/26

For our dark roast lovers who want a cup with serious depth and character, we are absolutely thrilled to drop this week’s feature into your hoppers: "Dark Star" from Little Amps Coffee Roasters. This isn’t your average dark roast; it is a phenomenal, naturally processed Ethiopian coffee sourced from the Guji zone, grown at a towering elevation of 2,300 MASL! Cultivated by Mayola Coffee, this lot features the Gibirinna 74110 and Serto 74112 varietals. The roasters have masterfully pushed the development cycle a touch further than usual to craft a reliably bold, heavy-hitting profile while preserving the exquisite fruit characteristics of a high-elevation natural. It is a brilliant collision of rich, dark roast development and sweet origin complexity.

When you dial this one in, expect an intensely jammy, heavy mouthfeel that immediately wraps the palate in a dense layer of dark baker's chocolate. Because of the deeper roast profile, the inherent citric acidity of the Ethiopian seed is beautifully rounded and muted, seamlessly giving way to a massive, syrupy mid-palate bursting with sweet, cooked berries. The finish is remarkably smooth and deeply comforting, lingering long after the last sip. To coax out the absolute best of those rich, dense solubles and amplify that jammy body, we highly recommend brewing this on an immersion setup like an AeroPress or pulling it as a viscous, punchy espresso. If you go with the AeroPress, use a slightly coarser grind and keep your water temperature right around 200°F to ensure you’re pulling all that sweet berry goodness without any bitter over-extraction. Get ready for an unforgettably rich morning ritual—happy brewing, friends!

Burundi

BackStory · Week of 6/8/26 · Rated 9.8/10

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 just a quarter-acre in size. What makes this lot so incredibly special is the meticulous processing at the legendary Gakenke Washing Station. It undergoes a rigorous multi-stage washing process—including a 12-hour dry fermentation, multiple mountain water soaks, and careful density sorting—before being dried on raised beds. The result is a cup of astonishing clarity and sweetness on our cupping table!

When you dial this one in, the Bourbon varietal’s renowned sweetness is front and center. Expect a beautifully silky, elegant mouthfeel right out of the gate. The acidity here is delightfully tart and malic, hitting the palate with a crisp, vibrant note of fresh green apple. As the cup cools and opens up, it transitions into deeper, darker fruit notes of ripe plum and sweet raisin, all anchored by a rich, deeply comforting finish of caramelized burnt sugar.

Ethiopia Dark Star

Little Amps · Week of 6/8/26 · Rated 9.7/10

For our dark roast lovers who want a cup with serious depth and character, we are absolutely thrilled to drop this week’s feature into your hoppers: "Dark Star" from Little Amps Coffee Roasters. This isn’t your average dark roast; it is a phenomenal, naturally processed Ethiopian coffee sourced from the Guji zone, grown at a towering elevation of 2,300 MASL! Cultivated by Mayola Coffee, this lot features the Gibirinna 74110 and Serto 74112 varietals. The roasters have masterfully pushed the development cycle a touch further than usual to craft a reliably bold, heavy-hitting profile while preserving the exquisite fruit characteristics of a high-elevation natural. It is a brilliant collision of rich, dark roast development and sweet origin complexity.

When you dial this one in, expect an intensely jammy, heavy mouthfeel that immediately wraps the palate in a dense layer of dark baker's chocolate. Because of the deeper roast profile, the inherent citric acidity of the Ethiopian seed is beautifully rounded and muted, seamlessly giving way to a massive, syrupy mid-palate bursting with sweet, cooked berries. The finish is remarkably smooth and deeply comforting, lingering long after the last sip. To coax out the absolute best of those rich, dense solubles and amplify that jammy body, we highly recommend brewing this on an immersion setup like an AeroPress or pulling it as a viscous, punchy espresso. If you go with the AeroPress, use a slightly coarser grind and keep your water temperature right around 200°F to ensure you’re pulling all that sweet berry goodness without any bitter over-extraction. Get ready for an unforgettably rich morning ritual—happy brewing, friends!

Rwanda Peaberry

Dynamite Roasting Co. · Week of 6/1/26 · Rated 9.6/10

We are absolutely thrilled to welcome the season with a vibrant cup that we couldn’t wait to share with you: Spring Seasonal—a spectacular Bourbon Peaberry from the Women Coffee Extension (WCE) in Rwanda. Sourced from the Mbizi Coffee Washing Station in the Western Province's Karongi District, this fully washed, sun-dried organic lot is cultivated at a staggering 1700–2200 MASL. What makes this coffee so deeply special, beyond its impeccable terroir, is the profound impact of the WCE. Founded by Aline Christine and Odette Uwamariya, this cooperative empowers over 700 female specialty producers through agricultural education, healthcare, and community programs. The result is an exceptionally pristine green coffee that bursts with intention, care, and absolute brilliance.

On the cupping table, this light roast absolutely sang. As soon as the bloom begins, you are greeted with an intoxicating aromatic cloud of floral vanilla. In the cup, expect a brilliantly structured, bright malic acidity that translates into a vibrant burst of juicy peach on the palate. Because these are dense, high-elevation peaberries, the mouthfeel is wonderfully elegant and tea-like, tapering off into a crisp, remarkably dry finish that keeps your palate clean and ready for the next sip. To get the absolute most out of this fruit-forward profile and maximize cup clarity, I highly recommend reaching for a conical pour-over like a V60. Try a 1:16 dose-to-yield ratio with your water temperature right around 205°F to ensure you're fully extracting those complex, tightly wound sugars.

Colombia

Cooperative · Week of 6/1/26

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 Napoleon—utilize a precise 15–17 hour fermentation in cement tanks, which really hones in on that sparkling, transparent profile we crave in a classic washed Nariño. Because of the extreme terrain (shoutout to Napoleon for manually hauling sacks to the road!), the beans are remarkably dense, translating to a cup with serious structural integrity and a vibrant, zesty citric acidity that dances across the palate.

In the cup, this lot is an absolute powerhouse of clarity and terroir. You’re going to experience a silky, tea-like mouthfeel that carries a refined sweetness reminiscent of raw panela and honeyed stone fruit. Thanks to that intercropping, there’s a faint, beautiful whisper of lemon zest on the finish that keeps the cup incredibly crisp. For all my fellow extraction geeks, I’d recommend a 1:17 brew ratio on a flat-bottom dripper (like a Kalita Wave) to really highlight the floral aromatics and maintain that elegant transparency. Keep your water around 205°F to fully engage those complex sugars without over-extracting the delicate acids. This is a soul-satisfying brew that perfectly captures the peace and dedication of the La Cueva community.

Costa Rica

Evans Brothers · Week of 5/25/26 · Rated 9.7/10

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 once a day, the Chacóns deliberately extend the drying time. This drives a complex ambient fermentation that forces rich sugars deep into the seed, yielding a cup with a jaw-dropping, syrupy depth and a velvety mouthfeel that feels like pure luxury on the palate.

On the cupping table, this coffee absolutely sings with a brilliant balance of clean terroir and heavy sweetness. Your first sip greets you with a sparkling, zesty wave of citrus zest acidity before diving into a lush core of sweet fruits, caramelized brown sugar, and a complex, boozy hint of premium Kahlúa. Because this selection is packed with soluble sugars and boasts such a plush body, it is an absolute superstar on a flat-bottom brewer like a Kalita Wave. We recommend pushing your extraction efficiency with a 1:15 ratio, a medium-fine grind, and water at 204°F. Use steady pulse pours to keep the thermal mass stable, perfectly amplifying those rich, molasses-like sugars while letting that vibrant citrus zest dance right over the top. Happy brewing, friends!

Colombia

Cooperative · Week of 5/25/26

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 Napoleon—utilize a precise 15–17 hour fermentation in cement tanks, which really hones in on that sparkling, transparent profile we crave in a classic washed Nariño. Because of the extreme terrain (shoutout to Napoleon for manually hauling sacks to the road!), the beans are remarkably dense, translating to a cup with serious structural integrity and a vibrant, zesty citric acidity that dances across the palate.

In the cup, this lot is an absolute powerhouse of clarity and terroir. You’re going to experience a silky, tea-like mouthfeel that carries a refined sweetness reminiscent of raw panela and honeyed stone fruit. Thanks to that intercropping, there’s a faint, beautiful whisper of lemon zest on the finish that keeps the cup incredibly crisp. For all my fellow extraction geeks, I’d recommend a 1:17 brew ratio on a flat-bottom dripper (like a Kalita Wave) to really highlight the floral aromatics and maintain that elegant transparency. Keep your water around 205°F to fully engage those complex sugars without over-extracting the delicate acids. This is a soul-satisfying brew that perfectly captures the peace and dedication of the La Cueva community.

Honduras La Sierra

Bolt · Week of 5/18/26 · Rated 9.8/10

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 brightness fool you; it’s anchored by a deep, silky milk chocolate finish that creates a beautifully structured, complex profile. The mouthfeel is refined and tea-like, offering a clean, elegant transparency that allows the terroir to really sing.

To my fellow brewing nerds: because this coffee is so high-grown and dense, it loves a bit of extra energy. I recommend a V60 or Chemex to highlight that pomegranate-like malic acidity. Aim for a slightly coarser grind and a water temperature around 205°F to ensure you’re pulling out those nuanced floral and fruit notes without over-extracting the delicate body. This isn't just a morning cup; it’s a journey through the cloud forests of Honduras. We see our subscribers as family, and honestly, sharing a lot this special feels like inviting you over for a private cupping session.

Colombia

Cooperative · Week of 5/18/26

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 Napoleon—utilize a precise 15–17 hour fermentation in cement tanks, which really hones in on that sparkling, transparent profile we crave in a classic washed Nariño. Because of the extreme terrain (shoutout to Napoleon for manually hauling sacks to the road!), the beans are remarkably dense, translating to a cup with serious structural integrity and a vibrant, zesty citric acidity that dances across the palate.

In the cup, this lot is an absolute powerhouse of clarity and terroir. You’re going to experience a silky, tea-like mouthfeel that carries a refined sweetness reminiscent of raw panela and honeyed stone fruit. Thanks to that intercropping, there’s a faint, beautiful whisper of lemon zest on the finish that keeps the cup incredibly crisp. For all my fellow extraction geeks, I’d recommend a 1:17 brew ratio on a flat-bottom dripper (like a Kalita Wave) to really highlight the floral aromatics and maintain that elegant transparency. Keep your water around 205°F to fully engage those complex sugars without over-extracting the delicate acids. This is a soul-satisfying brew that perfectly captures the peace and dedication of the La Cueva community.

Ethiopia Gigesa

Copa Vida · Week of 5/11/26 · Rated 9.8/10

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 were blown away by the expressive aromatics—it’s like walking through a sun-drenched berry patch.

When you take that first sip, expect a luscious, jammy mouthfeel that perfectly carries the heavy notes of strawberry tart and brown sugar. The natural processing here is masterfully executed; it’s clean, vibrant, and offers a refined, phosphoric-like acidity that reminds us of stewed citrus. For the best experience, I’m recommending a V60 pour-over with a slightly coarser grind and a 1:16 ratio to really let those delicate floral undertones breathe. This is a high-octane "experience" roast that highlights exactly why we love Ethiopian naturals. Trust me, your palate is going to thank you for this one.

Colombia Totality

Cooperative · Week of 5/11/26 · Rated 9.8/10

Zambia Kateshi Estate

land and water · Week of 5/4/26 · Rated 9.6/10

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 density of these beans has locked in a sparkling, malic acidity that reminds me of a tart green apple snapping on the palate. It’s got this incredible "Limeade" finish that lingers just long enough to make you crave the next sip.

The mouthfeel here is what really separates the pros from the amateurs—it’s remarkably juicy, almost like biting into a ripe Thompson grape or a fuzzy kiwi. To really let those delicate nuances shine, I’m recommending a V60 or Chemex brew using a slightly coarser grind and a 1:16 ratio to highlight that transparent, tea-like clarity. Beyond the sensory experience, you’re drinking history; Kateshi was the pioneer of Zambian coffee back in '72, and their commitment to the local community and breaking gender norms is as bold as their flavor profile. This is a bright, clean, and ethically powerhouse roast. Enjoy the exploration!

Honduras Enchanted

Alma · Week of 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. It’s a "clean" dark roast—an oxymoron to some, but a revelation to those who know how difficult it is to achieve a bold profile without a hint of carbon or unwanted astringency.

On the palate, this is pure decadence. Expect a velvety, creamy mouthfeel that carries heavy-hitting notes of molasses and toasted pecans. The dark chocolate finish isn't bitter; it’s more like a rich, melted ganache that lingers beautifully. With an elevation of 1,000 masl, the bean density allows for a porous structure that absolutely soaks up water, making it a dream for full-immersion brewing. I highly recommend reaching for your French Press here. Use a coarse grind and a slightly shorter brew time to highlight that incredible sweetness. If you’re a fan of a splash of cream, this is the one—the lipid structure of the milk binds perfectly with the molasses notes to create something that tastes like a liquid dessert.

Overall Rating: 9.7/10

guatemalaFinca El Tarro

Brio · Week of 4/27/26 · Rated 9.7/10

Honduras Enchanted

Alma · Week of 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. It’s a "clean" dark roast—an oxymoron to some, but a revelation to those who know how difficult it is to achieve a bold profile without a hint of carbon or unwanted astringency.

On the palate, this is pure decadence. Expect a velvety, creamy mouthfeel that carries heavy-hitting notes of molasses and toasted pecans. The dark chocolate finish isn't bitter; it’s more like a rich, melted ganache that lingers beautifully. With an elevation of 1,000 masl, the bean density allows for a porous structure that absolutely soaks up water, making it a dream for full-immersion brewing. I highly recommend reaching for your French Press here. Use a coarse grind and a slightly shorter brew time to highlight that incredible sweetness. If you’re a fan of a splash of cream, this is the one—the lipid structure of the milk binds perfectly with the molasses notes to create something that tastes like a liquid dessert.

Overall Rating: 9.7/10

El Salvador Pacamara

Wild Gift · Week of 4/20/26 · Rated 9.8/10

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 perfect, sweet-spot balance between the clarity of a washed coffee and the funky, fruit-forward intensity of a natural.

The first thing you’ll notice is the vibrant, malic acidity that reminds us of crisp grapes, quickly unfolding into a lush, jammy heart of ripe strawberry and black cherry. The mouthfeel is incredibly silky, coating the palate with a honeyed sweetness that lingers long after the sip. To really let those complex esters shine, I recommend a precision pour-over—aim for a slightly coarser grind to navigate those large Pacamara beans and a 1:16 ratio. It’ll highlight that sparkling acidity while keeping the body elegant and structured. We are so stoked for you to brew this one!

Honduras Enchanted

Alma · Week of 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. It’s a "clean" dark roast—an oxymoron to some, but a revelation to those who know how difficult it is to achieve a bold profile without a hint of carbon or unwanted astringency.

On the palate, this is pure decadence. Expect a velvety, creamy mouthfeel that carries heavy-hitting notes of molasses and toasted pecans. The dark chocolate finish isn't bitter; it’s more like a rich, melted ganache that lingers beautifully. With an elevation of 1,000 masl, the bean density allows for a porous structure that absolutely soaks up water, making it a dream for full-immersion brewing. I highly recommend reaching for your French Press here. Use a coarse grind and a slightly shorter brew time to highlight that incredible sweetness. If you’re a fan of a splash of cream, this is the one—the lipid structure of the milk binds perfectly with the molasses notes to create something that tastes like a liquid dessert.

Overall Rating: 9.7/10

Colombia Pink Bourbon

Rowster · Week of 4/13/26 · Rated 9.8/10

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 rare for the Huila region. Because this is a Natural process lot, those sugars have been vibrating against the seed during drying, resulting in a light roast that is pulsing with character and a clean, vibrant acidity that dances across the tongue.

The flavor profile here is an absolute trip. You’re going to find a sophisticated, cooked cranberry tartness that is perfectly balanced by a unique kola nut spice and a deep, honeyed sweetness. The mouthfeel is surprisingly structured for a light roast—silky and refined, but with enough weight to carry that complex, sugary finish. To really unlock the "Stellar" qualities of this micro-lot, I’d suggest a 1:16 ratio on a V60 using water around 94°C (201°F). A slightly higher temperature will help extract those dense, sweetness-heavy compounds tucked inside the Pink Bourbon’s tight cellular structure. This is a high-definition brew that hits all the right notes for the adventurous palate.

Overall Rating: 9.8/10

Honduras Enchanted

Alma · Week of 4/13/26 · Rated 9.7/10

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. It’s a "clean" dark roast—an oxymoron to some, but a revelation to those who know how difficult it is to achieve a bold profile without a hint of carbon or unwanted astringency.

On the palate, this is pure decadence. Expect a velvety, creamy mouthfeel that carries heavy-hitting notes of molasses and toasted pecans. The dark chocolate finish isn't bitter; it’s more like a rich, melted ganache that lingers beautifully. With an elevation of 1,000 masl, the bean density allows for a porous structure that absolutely soaks up water, making it a dream for full-immersion brewing. I highly recommend reaching for your French Press here. Use a coarse grind and a slightly shorter brew time to highlight that incredible sweetness. If you’re a fan of a splash of cream, this is the one—the lipid structure of the milk binds perfectly with the molasses notes to create something that tastes like a liquid dessert.

Overall Rating: 9.7/10

Ethiopia Supernatural

Drink coffee Do Stuff · Week of 4/6/26 · Rated 9.8/10

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 anaerobic-style environment drives the sugar development into overdrive, resulting in a cup that is high-definition and wildly expressive. This is the kind of "bottle-of-wine-energy" coffee that reminds us why we fell in love with the bean in the first place.

The flavor profile here is nothing short of a sensory explosion. On the first sip, you’re hit with a vibrant bouquet of rose florals and ripe strawberry, followed by a lush, creamy body that mimics nectarine folded into heavy cream. Despite the intensity of the fruit, the finish is remarkably clean, leaving a lingering powdered sugar sweetness on the palate. The acidity is bright yet elegant—think of the sparkling clarity of a stone fruit compote. To do this lot justice, I recommend a V60 or Chemex at a 1:17 ratio. Use a slightly coarser grind and a gentle pour to let those delicate florals and layered sugars fully unfurl. This isn't just a morning brew; it’s a masterclass in modern processing.

Overall Rating: 9.9/10

Wagon Wheel

Black Oak · Week of 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 the limits of development without sacrificing the structural integrity of the bean. Expect a heavy, syrupy mouthfeel that coats the palate, delivering intense notes of molten molasses, volcanic ash, and a bittersweet cacao finish that lingers long after the sip.

Despite the intensity of the roast, the "Wagon Wheel" manages to maintain a sophisticated balance, trading high-frequency citric acidity for a deep, resonant phosphoric-style backbone. It’s bold, potent, and frankly, a bit of a rebel. To really let this beast shine, I recommend sticking to a precise 16:1 ratio using a medium-fine grind on your burr set. If you’re feeling adventurous, try it in a French Press to lean into that full-bodied, oils-and-all texture, or keep it to a drip for a cleaner look at those browned sugar undertones. It’s the kind of cup that reminds you why dark roasts became a classic in the first place—smooth, smoky, and soulful.

Honduras Agua Fria

Alma · Week of 3/30/26 · Rated 9.7/10

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 takes eight hours on rugged terrain, but one sip of this Fully Washed gem makes the trek feel like a walk in the park. This isn't your typical Central American profile; it is a vibrant, fruit-forward powerhouse that completely recalibrates what we expect from Honduran terroir.

On the cupping table, this light-medium roast is an absolute "juice bomb." The acidity is bright and phosphoric, reminiscent of sparkling citrus and tart plum, while the mouthfeel remains silky and sweet, like liquid honey. Expect a sophisticated layered profile: deep notes of black cherry and grape transition into a warm, comforting finish of brown sugar and baking spices (think freshly grated cinnamon). The floral aromatics are surprisingly delicate, floating over a complex stone fruit base. For this one, I’m leaning toward an AeroPress or a Chemex—the paper filter will help highlight that sparkling clarity and separate those tropical top notes from the rich, sugary finish. It’s a stellar example of how meticulous "wet-wash" processing can yield a cup this clean yet this "fruity."

Wagon Wheel

Black Oak · Week of 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 the limits of development without sacrificing the structural integrity of the bean. Expect a heavy, syrupy mouthfeel that coats the palate, delivering intense notes of molten molasses, volcanic ash, and a bittersweet cacao finish that lingers long after the sip.

Despite the intensity of the roast, the "Wagon Wheel" manages to maintain a sophisticated balance, trading high-frequency citric acidity for a deep, resonant phosphoric-style backbone. It’s bold, potent, and frankly, a bit of a rebel. To really let this beast shine, I recommend sticking to a precise 16:1 ratio using a medium-fine grind on your burr set. If you’re feeling adventurous, try it in a French Press to lean into that full-bodied, oils-and-all texture, or keep it to a drip for a cleaner look at those browned sugar undertones. It’s the kind of cup that reminds you why dark roasts became a classic in the first place—smooth, smoky, and soulful.

Colombia Faiber Bolaños

Backstory · Week of 3/23/26 · Rated 9.6/10

Wagon Wheel

Black Oak · Week of 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 the limits of development without sacrificing the structural integrity of the bean. Expect a heavy, syrupy mouthfeel that coats the palate, delivering intense notes of molten molasses, volcanic ash, and a bittersweet cacao finish that lingers long after the sip.

Despite the intensity of the roast, the "Wagon Wheel" manages to maintain a sophisticated balance, trading high-frequency citric acidity for a deep, resonant phosphoric-style backbone. It’s bold, potent, and frankly, a bit of a rebel. To really let this beast shine, I recommend sticking to a precise 16:1 ratio using a medium-fine grind on your burr set. If you’re feeling adventurous, try it in a French Press to lean into that full-bodied, oils-and-all texture, or keep it to a drip for a cleaner look at those browned sugar undertones. It’s the kind of cup that reminds you why dark roasts became a classic in the first place—smooth, smoky, and soulful.

Peru Yauraq Yaku

ReAnimator · Week of 3/16/26 · Rated 9.7/10

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 that structure the cup without being overbearing. It’s a "workhorse" in the sense that its solubility is dialed in perfectly, making it incredibly forgiving whether you’re pushing a high-extraction pour-over or dialing in a nuanced modern espresso.

On the sensory side, this roast is pure decadence. The mouthfeel is plush and velvety, serving as the perfect canvas for a profile that leads with rich fudge brownie sweetness. As the cup cools, you’ll start to notice those sophisticated secondary notes: a warm hum of baking spice and a vibrant, succulent cherry finish that provides a lovely top-note contrast to the heavier sugars. It’s layered, balanced, and honestly, a bit of a showstopper. For the best results, I’d recommend a V60 or Kalita Wave to really let those delicate aromatics breathe, but don't be afraid to throw it in an AeroPress if you want to emphasize that chewy brownie texture.

Wagon Wheel

Black Oak · Week of 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 the limits of development without sacrificing the structural integrity of the bean. Expect a heavy, syrupy mouthfeel that coats the palate, delivering intense notes of molten molasses, volcanic ash, and a bittersweet cacao finish that lingers long after the sip.

Despite the intensity of the roast, the "Wagon Wheel" manages to maintain a sophisticated balance, trading high-frequency citric acidity for a deep, resonant phosphoric-style backbone. It’s bold, potent, and frankly, a bit of a rebel. To really let this beast shine, I recommend sticking to a precise 16:1 ratio using a medium-fine grind on your burr set. If you’re feeling adventurous, try it in a French Press to lean into that full-bodied, oils-and-all texture, or keep it to a drip for a cleaner look at those browned sugar undertones. It’s the kind of cup that reminds you why dark roasts became a classic in the first place—smooth, smoky, and soulful.

Guatemala Silvestre Velasquez

Creation · Week of 3/9/26 · Rated 9.8/10

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 that perfectly balances the deeper sugar browning notes. The mouthfeel is where it really gets us; it’s got this velvety, plush weight that reminds us of a melted chocolate truffle, coating the palate and lingering long after the sip.

In the cup, expect a beautiful complexity that showcases Silvestre’s meticulous processing. The aromatics scream toasted marshmallow, leading into a flavor profile dominated by rich cocoa and a very distinct, concentrated sweetness of dried strawberry. To really let those delicate esters shine, we recommend brewing this on a V60 or any conical dripper. Keep your water temp around 208°F to fully extract those complex acids, and try a slightly coarser grind to keep the finish clean and vibrant. This is a sophisticated, soulful roast that highlights everything we love about the Huehuetenango terroir.

Honduras Marcala Dark

Dynamite · Week of 3/9/26

This week, we are diving into something truly indulgent for the dark roast lovers in the group. We’re featuring a spectacular organic and Fair Trade lot from Marcala, Honduras, and let me tell you—the second you crack this bag open, those beans are absolutely stunning. They are roasted deep, dark, and oily, shimmering with those beautiful surface lipids that promise a massive, heavy-bodied experience. Grown at elevations between 1,300 and 1,500 meters by the legendary COMSA cooperative, these Caturra and Catimor varieties have developed a dense cellular structure that stands up perfectly to the high thermal energy of a dark roast profile. We’re talking about a cup that feels like a warm hug on a cold morning; it’s incredibly viscous with a round, creamy mouthfeel that just hangs out on your palate.

In the cup, this Marcala is a masterclass in Maillard reaction and caramelization. You’re going to get these deep, soul-warming notes of dark baker’s chocolate and toasted pecans, rounded out by a subtle, honeyed sweetness that keeps the finish remarkably smooth. Because the acidity is so integrated and low, this is the perfect candidate for your French Press or even an old-school moka pot. To really lean into that "glossy bean" energy, I’d recommend a slightly coarser grind and a shorter brew time to highlight the richness without over-extracting any bitterness. It reminds me of sitting by a campfire with a heavy mug in hand—pure, unadulterated comfort. Enjoy this one, friends; it’s a total crowd-pleaser!

Nicaragua El Mirador

Copper Horse · Week of 3/2/26 · Rated 9.7/10

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 nutrients and develop incredible density. This lot features a blend of Caturra and Pacamara—and for the gearheads out there, you know that Pacamara influence usually brings a savory-sweet complexity and a distinctively elegant structure that really shines in a fully washed process.

On the cupping table, this coffee is a total shapeshifter. When hot, the tactile experience is incredibly plush, but as it hits that "prime drinking temperature," the complexity just explodes. We’re talking about a deep, vinous black cherry acidity perfectly integrated with a heavy, sugary sweetness reminiscent of the caramelized top of a crème brûlée. It’s exceptionally clean with a transparent finish that speaks to the meticulous processing at El Mirador. To really unlock those delicate esters and the subtle cooling curve transitions, we recommend a Chemex or a high-clarity flat-bottom brewer. Aim for a 1:16 ratio and keep your extraction even to let that silky mouthfeel take center stage. This isn’t just a morning cup; it’s a tribute to hard work and a debt-free future for a beautiful farming family.

Honduras Marcala Dark

Dynamite · Week of 3/2/26

This week, we are diving into something truly indulgent for the dark roast lovers in the group. We’re featuring a spectacular organic and Fair Trade lot from Marcala, Honduras, and let me tell you—the second you crack this bag open, those beans are absolutely stunning. They are roasted deep, dark, and oily, shimmering with those beautiful surface lipids that promise a massive, heavy-bodied experience. Grown at elevations between 1,300 and 1,500 meters by the legendary COMSA cooperative, these Caturra and Catimor varieties have developed a dense cellular structure that stands up perfectly to the high thermal energy of a dark roast profile. We’re talking about a cup that feels like a warm hug on a cold morning; it’s incredibly viscous with a round, creamy mouthfeel that just hangs out on your palate.

In the cup, this Marcala is a masterclass in Maillard reaction and caramelization. You’re going to get these deep, soul-warming notes of dark baker’s chocolate and toasted pecans, rounded out by a subtle, honeyed sweetness that keeps the finish remarkably smooth. Because the acidity is so integrated and low, this is the perfect candidate for your French Press or even an old-school moka pot. To really lean into that "glossy bean" energy, I’d recommend a slightly coarser grind and a shorter brew time to highlight the richness without over-extracting any bitterness. It reminds me of sitting by a campfire with a heavy mug in hand—pure, unadulterated comfort. Enjoy this one, friends; it’s a total crowd-pleaser!

Colombia Familia Urbano

Cooperative · Week of 2/23/26 · Rated 9.6/10

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 Napoleon—utilize a precise 15–17 hour fermentation in cement tanks, which really hones in on that sparkling, transparent profile we crave in a classic washed Nariño. Because of the extreme terrain (shoutout to Napoleon for manually hauling sacks to the road!), the beans are remarkably dense, translating to a cup with serious structural integrity and a vibrant, zesty citric acidity that dances across the palate.

In the cup, this lot is an absolute powerhouse of clarity and terroir. You’re going to experience a silky, tea-like mouthfeel that carries a refined sweetness reminiscent of raw panela and honeyed stone fruit. Thanks to that intercropping, there’s a faint, beautiful whisper of lemon zest on the finish that keeps the cup incredibly crisp. For all my fellow extraction geeks, I’d recommend a 1:17 brew ratio on a flat-bottom dripper (like a Kalita Wave) to really highlight the floral aromatics and maintain that elegant transparency. Keep your water around 205°F to fully engage those complex sugars without over-extracting the delicate acids. This is a soul-satisfying brew that perfectly captures the peace and dedication of the La Cueva community.

Honduras Marcala Dark

Dynamite · Week of 2/23/26

This week, we are diving into something truly indulgent for the dark roast lovers in the group. We’re featuring a spectacular organic and Fair Trade lot from Marcala, Honduras, and let me tell you—the second you crack this bag open, those beans are absolutely stunning. They are roasted deep, dark, and oily, shimmering with those beautiful surface lipids that promise a massive, heavy-bodied experience. Grown at elevations between 1,300 and 1,500 meters by the legendary COMSA cooperative, these Caturra and Catimor varieties have developed a dense cellular structure that stands up perfectly to the high thermal energy of a dark roast profile. We’re talking about a cup that feels like a warm hug on a cold morning; it’s incredibly viscous with a round, creamy mouthfeel that just hangs out on your palate.

In the cup, this Marcala is a masterclass in Maillard reaction and caramelization. You’re going to get these deep, soul-warming notes of dark baker’s chocolate and toasted pecans, rounded out by a subtle, honeyed sweetness that keeps the finish remarkably smooth. Because the acidity is so integrated and low, this is the perfect candidate for your French Press or even an old-school moka pot. To really lean into that "glossy bean" energy, I’d recommend a slightly coarser grind and a shorter brew time to highlight the richness without over-extracting any bitterness. It reminds me of sitting by a campfire with a heavy mug in hand—pure, unadulterated comfort. Enjoy this one, friends; it’s a total crowd-pleaser!

Ethiopia

Evans Brothers · Week of 2/16/26 · Rated 9.7/10

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 tan on raised beds. The result? A cup that is vibrating with clarity. Expect a bouquet of jasmine on the nose that transitions into a vibrant, stone-fruit acidity reminiscent of ripe peach. The mouthfeel is where it really wins for me—it’s got this incredible syrupy, jammy weight that coats the palate, finishing with a playful, wine-like complexity and a lingering note of fresh raspberry.

To really let those floral volatiles sing and highlight that sparkling Guji terroir, I’m recommending a precision pour-over for this one. Dial in your burrs to a medium-fine setting and try a 1:16 brew ratio with water right around 202°F. If you really want to chase that "fruit bomb" profile, don't be afraid to push the extraction just a hair—this coffee has the structural integrity to handle it without losing its elegance. It’s a masterclass in what ethical, organic farming can achieve when paired with world-class processing. I’ve spent my morning cupping through this batch, and I’m confident saying it’s a definitive standout for the season. Get those kettles ready, friends; you are in for a treat!

Honduras Marcala Dark

Dynamite · Week of 2/16/26 · Rated 9.7/10

This week, we are diving into something truly indulgent for the dark roast lovers in the group. We’re featuring a spectacular organic and Fair Trade lot from Marcala, Honduras, and let me tell you—the second you crack this bag open, those beans are absolutely stunning. They are roasted deep, dark, and oily, shimmering with those beautiful surface lipids that promise a massive, heavy-bodied experience. Grown at elevations between 1,300 and 1,500 meters by the legendary COMSA cooperative, these Caturra and Catimor varieties have developed a dense cellular structure that stands up perfectly to the high thermal energy of a dark roast profile. We’re talking about a cup that feels like a warm hug on a cold morning; it’s incredibly viscous with a round, creamy mouthfeel that just hangs out on your palate.

In the cup, this Marcala is a masterclass in Maillard reaction and caramelization. You’re going to get these deep, soul-warming notes of dark baker’s chocolate and toasted pecans, rounded out by a subtle, honeyed sweetness that keeps the finish remarkably smooth. Because the acidity is so integrated and low, this is the perfect candidate for your French Press or even an old-school moka pot. To really lean into that "glossy bean" energy, I’d recommend a slightly coarser grind and a shorter brew time to highlight the richness without over-extracting any bitterness. It reminds me of sitting by a campfire with a heavy mug in hand—pure, unadulterated comfort. Enjoy this one, friends; it’s a total crowd-pleaser!

Honduras El Ocotal

Blossom · Week of 2/9/26 · Rated 9.9/10

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 profile that is absolutely vibrating with energy—the anaerobic fermentation has pushed the fruit notes into a wild, jammy territory while maintaining the structural integrity we love from high-altitude Honduran beans.

On the cupping table, this one stopped us in our tracks. The aromatics hit with an immediate punch of ripe strawberry and maraschino cherry, transitioning into a bright, citrusy orange acidity that keeps the cup incredibly lively. What really sets this lot apart is the mouthfeel; it’s got this lush, coating milk chocolate finish that provides a silky weight, balancing out that vibrant fruit. For the best experience, I’d recommend a flat-bottom dripper like a Kalita Wave to highlight that sweetness, or a V60 if you want to lean into the sparkling acidity. Keep your water temp around 208°F to really extract those complex sugars.

Ethiopia Lamprey washed

Whiptail · Week of 2/9/26

Peru Yamon

Black Oak · Week of 2/2/26 · Rated 9.8/10

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 cup with a sparkling, malic acidity reminiscent of a crisp Pink Lady apple. The mouthfeel is where it gets really sexy—expect a syrupy, coating body that transitions from bright raspberry vibrance into a deep, decadent finish of cacao nibs and molten caramel.

When you get this under the cursor of your kettle, let’s aim for a slightly tighter 1:14 brew ratio. I’ve found that keeping your strike water between 200°F–202°F really tames the top-end acidity and coaxes out that gorgeous orange blossom honey sweetness. If you’re brewing on a V60 or a Chemex, keep an eye on your drawdown; the natural sugars in this Yamón lot can lead to a beautiful, lingering "fruit covered in dark chocolate" aftertaste that stays with you long after the cup is empty. This is a sophisticated, balanced light roast that reminds us why we fell in love with specialty coffee in the first place.

Ethiopia Lamprey washed

Whiptail · Week of 2/2/26

Winter PNG

Dynamite · Week of 1/26/26 · Rated 9.7/10

Ethiopia Lamprey washed

Whiptail · Week of 1/26/26

Ethiopia Telamo

Thread · Week of 1/19/26 · Rated 9.8/10

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 without being loud—basically, Ethiopia doing that “how is this even coffee?” thing.

Behind the scenes, Telamo is part of the Sidama Coffee Farmers Cooperative Union (SCFCU)—a network created to help small farmers access markets more transparently and strengthen quality through financial and technical support. The cooperative operates multiple washing stations and a dedicated unit for natural coffees, which is a big reason this cup feels so dialed-in and consistent. Brew it as a pour-over (V60/Kalita) at 1:16, 203–205°F, medium-fine grind, with a 45–60s bloom (naturals like a little extra breathing room) and a 3:00–3:20 finish for sparkling berries and florals. Prefer cozy mode? Drip at ~60g/L gives you a juicy daily cup with that chocolatey tail that makes you go back for “one last sip” three times.

Ethiopia Lamprey washed

Whiptail · Week of 1/19/26 · Rated 9.9/10

Mexico Starmaya

Torque · Week of 1/12/26 · Rated 9.8/10

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 hybrid bred for both quality and resilience. Here’s the cool bit: most F1 hybrids are difficult (and expensive) to reproduce at scale, but Starmaya can be propagated by seed, which makes it far more accessible for farmers and a big deal for the future of high-quality, sustainable coffee. Add Alejandro’s meticulous plot-by-plot approach—planting varieties separately so he can compare performance and cup quality—and you get a coffee that’s both innovative and beautifully dialed.

Brew it to let the grape-and-malt thing strut. For filter, go pour-over at 1:16, medium-fine, 202–204°F, 40–45s bloom, aiming for ~3:00–3:15 total. If you’re pulling it as omni espresso, try 18g in → 42–48g out in ~28–32s for extra clarity and that candy-sweet finish. Fair warning: you may find yourself saying “taste this” to strangers.

Sumatra Steamin'

Three Keys · Week of 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 resonant—while the dark roast brings out the low, smoky notes that hum like a Miles Davis solo.

This is the kind of coffee that makes you slow down and nod along—it’s moody, it’s grounding, it’s pure groove. Brew it however you like: French press for that chewy, volcanic richness, espresso for smoky-sweet swagger, or drip if you want a clean, full-bodied cup that still rumbles. Steamin’ Sumatra doesn’t whisper—it plays in bold, modal tones that stay with you long after the last sip.

Colombia Willow

Methodical Coffee (NO) · Week of 1/5/26 · Rated 9.9/10

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 chocolate/cacao backbone underneath, and a finish that feels both fruity and clean (like dessert that remembered to be well-behaved).

To brew it, lean into that fruit clarity. For pour-over: 25g coffee / 400g water at 205°F—start with 50g, at 0:30 add to 250g, at 1:30 finish the pour, aiming for 3:00–3:15 total. For espresso, keep it snappy and sweet: 18g in → 38g out in ~29 seconds. This is a “rip the bag open and immediately brew something” coffee—so fair warning: you may become that person who insists everyone smell the beans before you even say hello.

Sumatra Steamin'

Three Keys · Week of 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 resonant—while the dark roast brings out the low, smoky notes that hum like a Miles Davis solo.

This is the kind of coffee that makes you slow down and nod along—it’s moody, it’s grounding, it’s pure groove. Brew it however you like: French press for that chewy, volcanic richness, espresso for smoky-sweet swagger, or drip if you want a clean, full-bodied cup that still rumbles. Steamin’ Sumatra doesn’t whisper—it plays in bold, modal tones that stay with you long after the last sip.