A collaboration coffee named Takara, celebrating the Australian indie artist Takara, with an Ethiopian single-origin coffee with a natural process. It showcases notes of raspberry, cherry, and soft floral undertones, reflecting the artist's mysterious and enchanting sound.

Takara

Idido coffee comes from a village in the microregion of Yirgacheffe, Ethiopia, known for the unique red-brown clay soil. The diverse flavors of this region are embodied in the Idido coffee, providing a complex cup with notes of cherry, strawberry, and plum.

Idido - Ethiopia

Nestled by Lake Kivu and Nyugwe Forest, Rwanda's Western Province boasts rich soil and high elevations, ideal for specialty coffee. Smallholders grow Bourbon cultivars, crafting unique, exceptional brews.

Kirorero - Rwanda

Element was a Gold Medal Winner at the 2016 Golden Bean Awards. It is a modern drip blend with fruity tasting notes, lively palate, and a snap of acidity. The roast is medium light, suitable for cream & sugar.

Element

Bliss is our gateway espresso, offering a balance between modern and traditional flavors. Roasted separately, this blend focuses on maximizing sweetness and minimizing acidity, with a hint of mild fruit notes, making it suitable for milk-based drinks like lattes.

Bliss

Reservoir is a traditional espresso with a smooth finish, made from lower acidity coffees to enhance sweetness and sugar caramelization during the roast process. It is ideal for those who desire a chocolaty espresso.

Reservoir

Velvet is a blend designed for a velvety texture and smooth mouthfeel, featuring full-bodied chocolate and caramel sweetness, with mild fruit notes providing a backdrop.

Velvet

Black Onyx is a dark roast coffee with a gentle roasting process that keeps the oils internal while reaching a high temperature. The result is roasty, dark caramel flavors with beans that maintain their integrity for a more stable shelf life.

Black Onyx

Maison is an easy-drinking blend with comforting, familiar flavors selected from Central and South America. Ideal for someone starting to explore beyond dark roasts, recommended for Drip.

Maison 1112

Our singular decaf offering, we've developed it through multiple iterations to withstand the decaffeination process. Our roasting approach enhances the best of these coffees for both espresso and drip.

Duomo Decaf

Santa Isabel is a third-generation coffee farm in San Cristobal, Alta Verapaz, managed by Luis “Wicho” Valdes III. Grown under macadamia trees for shade, the farm produces Caturra, Catuai, Bourbon, Sarchimor, and Obata coffee varieties.

Santa Isabel - Guatemala

El Venado is a modern coffee from Cerro San Luis Micromill, Costa Rica, featuring the SL-28 varietal and a Yellow Honey process. The coffee is bright and juicy, with fruit-forward flavors and a hint of savory umami.

El Venado - Costa Rica

Wush Wush is a natural process Ethiopian coffee with balanced and refined fruited notes. It contains flavors of raspberry, cherry, plum, and soft floral undertones, grown by smallholders around their homes and from naturally occurring coffee on the land where they live.

Wush Wush - Ethiopia

This is a classic washed process Colombian coffee from the Huila region, highlighting the complex and bright profiles of the area. Featuring a pink bourbon varietal, the light roast allows for the fruity origin characteristics to shine, ideal for pour-over brewing.

Villa Betulia - Colombia

Finca Loma Alta is operated by Ricardo Carrasco, harvesting cherries for a washed process delivering flavors of Meyer lemon, cherry, and black tea. Roasted light to preserve delicate notes, the Loma Alta offers a balanced cup. See brew guides for more home brewing information.

Loma Alta - Peru

Los Pirineos farm, operated by fifth-generation coffee producer Diego Baraona, is located in the Usulután department. It sits on the slopes of a volcano at 1400 meters above sea level, where Diego continues the family's 130+ year legacy. The featured Pacamara variety underwent a Black Honey process, taking approximately 25 days on shaded raised beds to reach ideal humidity.

Los Pirineos - El Salvador

Vibrant citrus acidity and intense flavors with hints of umami characterize this washed process lot from Kenya's mountains, produced by small-hold farmers of Mutitu factory.

Mutitu - Kenya

Kore village is where this coffee is grown within the Kochere district. Features a strong fruit tea-like note with citrus and stone fruit. Processed at the Boji washing station using spring water.

Kochere - Ethiopia

A lot by Oliver Cortez at high elevations in Huila, this natural process coffee exhibits juicy fruit tones and complexity.

El Triunfo - Colombia

Dogstar and LAMILL's signature blend promises a velvety texture and smooth taste with chocolate and caramel sweetness, enhanced by fruity undertones.

Dogstar Blend

Lelis Bandis Corrales owns and operates his two farms, Arena and Chonta, in the Andes mountains in western Peru, steeped in tradition and passion for creating superior coffee.

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Lamill Coffee

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