This product page provides instructions on how to prepare cold brew coffee, including the necessary equipment and steps for brewing.

Cold Brew

A limited roast from Ethiopia with a thick and syrupy texture. Noticeable tastes of blueberry, chocolate mousse, mango, and flowers. Grown at high altitudes, naturally processed and sun-dried. Available as a staple on the menu for three years.

Ethiopia Laayyoo Natural

Dark Vibes is a bold and roasty blend with chocolate and spices. Ideal for espresso, moka pots, French Presses, and automatic drip brewers. Brewing recommendations include using slightly cooler water and a stronger brew ratio.

Dark Vibes

This light roast house blend is balanced, bright, and sweet, offering flavors like brown sugar, caramel, and toasted nuts. It works well as an espresso or filter coffee, avoiding any roasty flavor for a pure taste.

Stimulus

Our house blend is approachable, rich, and full of flavor, thanks to Central and South American coffees. No bitterness, just good vibes. It's designed to maintain the goodness of Central and South American coffees without the bitterness.

Good Vibes

Sample pack containing three 4 oz (113g each) sample bags selected by the roaster, totaling 340g of coffee.

Sample Pack

Las Perlitas are a blend of high-scoring nano lots too small for a standard bag and microlots leftover after filling standard size bags. This honey-processed coffee mix offers super fruity notes—cranberry, red grapes, apple, mixed berries—and a pie-like sweetness.

Colombia Nariño Las Perlitas Honey

This light roast coffee originates from the Ethiopian Bombe Mountains at 2,360 meters elevation, showering your palate with sweet lemon, peach, and floral notes. It shines across various brewing methods, ideal for coffee lovers who seek a versatile and flavor-intensive experience.

Ethiopia Keramo Village

A limited release coffee with grapes and cotton candy flavor notes, resulting from the natural-processing expertise of Dona Francisca and Oscar Chacon; grown at 1,450 - 1,550 masl. This highly sweet, juicy, clean, and expressive coffee showcases the quality of SL28 variety.

Costa Rica Las Lajas SL28 Natural

The 'Old School Espresso' is a 60% Brazil, 40% Ethiopia espresso blend with a medium roast profile, featuring notes of milk chocolate, vanilla, and peach. It promises a rich, smooth, and nuanced espresso experience with an aromatic and sweet profile.

Old School Espresso

A blend of high-scoring nano lots and microlots from smallholders in Huila. An enjoyable and distinct coffee, characterized by a fruity profile with notes of raspberry jam and orange juice.

Colombia Huila Las Perlitas

The Rwanda Kanzu Natural Lot 3 is a unique coffee with bright, fruity, and sweet flavors, featuring notes of grape soda, birch beer, and a savory hint of black currant. Processed at Kanzu washing station, this coffee benefits from a misty microclimate and meticulous natural processing.

Rwanda Kanzu Natural Lot 3

The Kanzu washing station is located at an altitude of 1,900 masl in Rwanda's Nyamasheke district, processing coffee cherries meticulously to create a coffee with flavors of lime juice, raspberry, currant, tomato, and a hint of molasses in the finish.

Rwanda Kanzu Lot 18

The fifth consecutive year for El Nevado del Huila in our lineup, representing a harmonious blend of flavors with notes of sweet chocolate, apples, pear, and caramel, sourced from small farms in Huila, overcoming decades of isolation during the FARC era.

Colombia El Nevado del Huila

Finca Las Afiladeras is known for a coffee selected through blind tasting over four years. Complex processing by producer Alberto Jumbo creates a distinctive flavor profile. The coffee delivers notes of plum, black cherry, caramel, lime, tangerine, red apple, and savory nutty spice, with sweetness that intensifies as it cools.

Ecuador Finca Las Afiladeras

This floral and fruity coffee features red fruits, dark honey, guava, prickly pear, mixed berries, watermelon, and ginger florals, with hints of evergreen mint and spiced cookie at high extractions. Processed through 48-hour dry fermentation and carefully dried on raised beds.

Ecuador Finca La Reserva Sidra Honey

Ethiopia Qabballe Natural is known for its unique flavor profile influenced by the cold climate and high altitude of Teraga Village. It is meticulously processed by Sookoo Coffee with strict drying protocols and dedication to community development and sustainability.

Ethiopia Qabballe Natural

A top quality Rwandan coffee, showcasing volcanic soil, ripe cherry selection, and natural processing. With thorough sorting and drying, including turning every 30 minutes, it offers clean flavors with notes of grape, root beer-like sweet brown spices, and hints of hibiscus and licorice. Great brewed via filter or espresso.

Rwanda Cyesha Natural

A zingy coffee with bright, juicy flavors including blackberry, black currant, raspberry, lemon, and lime. Lemon-lime combo reminiscent of Sprite. Notable sweet limeade like flavor. A washed Pink Bourbon showcasing the quality from Huila.

Colombia Finca El Roble Pink Bourbon

A unique coffee from Colombia's Huila region, featuring the Gesha variety with honey anaerobic mandarin co-ferment processing. This coffee promises flavors of passion fruit, mango, and jasmine, offering a clean, aromatic, and elegant profile despite its complex processing. Limited availability.

Colombia Wilder Lazo "Gesha Spirits" Honey Anaerobic Mandarin

This special Wush Wush variation features a 3-day natural anaerobic fermentation. It is very clean for an anaerobic coffee, with minimal funk/booze. The coffee is dynamic and smooth, highlighting tones of concord grape and sangria.

Ethiopia Guji Israel Degafa Wush Wush Natural Anaerobic

Alto Inambari Reserve is highly sweet with balanced acidity. Flavors include toffee, milk chocolate, sugar cane, date syrup, almond candy, and hints of citrus. Challenges in sourcing from Puno make this coffee special. Grown at high elevations, the coffee cherries mature slowly, enhancing sweetness.

Peru Puno Alto Inambari Reserve

This coffee from Huila, Colombia underwent a 5 day anaerobic fermentation post-depulping, ensuring a taste devoid of fermenty funk. Presenting bright acidity with flavors of orange, grapefruit, and pomegranate, complemented by floral aromatics and significant sweetness.

Colombia Finca Santa Librada Pink Bourbon - Huila Mágico 2nd Place

This coffee, from the 4th annual Huila Mágico competition, is an exceptional example of a washed Pink Bourbon. With a harmonious combination of acidity and sweetness, flavors of sweet kiwi, bright grapefruit, and flowers are prominent. Grown by first-generation coffee grower Ernesto Naranjo at Finca Bella Vista in the renowned Huila region, this lot is the result of meticulous harvesting and simple yet attentive processing.

Colombia Finca Bella Vista Pink Bourbon - Huila Mágico 1st Place

This coffee from the high Andes of Cusco stands out for its use of the ancient Incan Ayni technique during harvest. It hits the palate with sugar-browning flavors such as cinnamon bun, almond brittle, creme brulee, and golden syrup. The producer consists of various small-holders employing organic practices under tree shade, contributing to the slow cherry maturation and resulting in exceptional sweetness.

Peru Cusco Kukipata

Chiroso variety, thriving in Colombia, provides a bright, round, loud brew with big acidity and sweetness. Harvested at Finca La Casita by David Berrio in Urrao, Antioquía at high altitude. Washed process with notes of citrus and apricot.

Colombia Finca La Casita Chiroso

Kamwangi AB comes from a 'factory' or washing station, known for its high-quality Kenyan lots. Coffees undergo slow drying after de-pulping and the Kenyan double-washing, resulting in a complex and vibrant flavor profile.

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