Coffee + Tea Shop All Coffee

This was Black & White’s first ever coffee and we can see why it’s still a beloved cafe staple today, highlighting the rich fruit notes of a classic natural process Ethiopian. This season’s offering has a sweet and slightly boozy character. We tasted mixed berries, sangria, candied orange, and peach rings, with a rosy fragrance, a sparkling tangerine acidity, and a light, syrupy body.

Monarch is our most developed roast that conveys a flavor profile that we intentionally designed to work well with milk. Cream and plant based beverages mix with ease, creating a rich, decadent flavor. It involves a natural, sugar-dense coffee that binds to the fats and creates multiple complex caramelized notes during the roasting process. Look for dark chocolate and undertones of thick winey berries. Enjoy as drip or espresso.

Fulfilled by Onyx Coffee Lab

Little Waves is a woman owned roaster. In this project they're inspired by inner child magic, Ternura (meaning tenderness in Spanish), is a blend from Mexico and Colombia that produces tasting notes like strawberry jam, chocolate cake, and waffle cone. Offering juicy stone fruit acidity, this roast starts slightly astringent and then mellow out as cooled. We also tasted strawberry, milk chocolate, roasted almonds, and plum.

PERC UP showcases one supremely balanced single-origin coffee every season. This season, Perc is proud to present Tanzania Nyasi Furaha Peaberry. Nyasi Furaha is sweet and structured with notes of brown sugar and dried cherries. It hits all the right spots on its way down your gullet. PERC UP is a perfect coffee for anyone with a pulse. We tasted raisin, green apple, sugar cane, milk chocolate, and nectarine.

Serious Black is Unity’s flagship blend, designed for use in espresso, filter, and cold brew. They combined two coffees from Colombia and Guatemala to draw out deep flavors, noting dark chocolate, a creamy texture, and a plum finish. We tasted almond, milk chocolate, and plum, with a punchy body and a juicy red apple acidity.

The Best Friends Blend is an espresso powerhouse created to expand Cat & Cloud's unique Best Friends Club, which provides additional financial support for their producer partners. Bright, lively, and crisp, this coffee packs in the tropical fruitiness, and juicy sweetness making it an absolutely incredible taste experience. It’s the kind of coffee you’d want to serve your best friend.

This year’s harvest out of La Convención, the largest province in Peru’s Cusco region, has cemented the coffee as one of Passenger’s foundational offerings. This community blend was expertly sorted from 36 smallholder farmers then washed at the newly improved wet mill, and it’s an exemplum of the signature aromatic flavors of Peruvian coffee. Sweet and buttery, we found notes of apple and toasted oats, with a citrus aroma and a tea-like body.

Ghost Rider is a blend comprised of natural processed coffees from around the world. It won the Golden Bean Award in Australia in 2013 and then went on to win three more gold medals back-to-back. Proud Mary use fresh seasonal components direct from their producer partnerships to create this blend, designed for delicious milk-based drinks. We tasted lychee, stone fruit, floral sweetness, and a delicate structure.

This Red Oolong tea is produced just once a year and is inspired by the classic Dong Ding style from the renowned Lugu growing region. This version puts a fresh spin on tradition, grown at a higher elevation and just as delicious. Coffee lovers may appreciate its long, lingering aftertaste and subtle astringency. Expect notes of pecan, dried pear, and burnt sugar.

This coffee is a 100% Caturra lot of coffee from producer Benjamin Lopez. Benjamin keeps an extremely biodiverse farm, with a plethora of other fruit trees (banana, avocado, and peach) throughout the coffee shrubs. This keeps his soil high in organic matter and rich in ground cover.

After picking the ripe cherries by hand, Benjamin allows for the coffee to ferment in the cherry for 48 hours in a zero oxygen environment before depulping and washing. This process gives his coffee a clean, but unique and bright flavor profile.

Bold Bean developed this dark blend for its brewing versatility, and Supernova really shines as cold brew or espresso, bringing out a rich syrupy sweetness. We tasted 70% dark chocolate, licorice, strawberry, a hint of marshmallow, and a mild stone fruit acidity.

Southern Weather was Onyx’s first ever blend and it’s been a foundational offering ever since: comforting, approachable, and versatile with or without milk. The blend’s composition changes with the seasons to hit Onyx’s flavor profile, presently combining sweet caramelized notes from a washed Colombian coffee and bright citrus notes from Ethiopia Chelbesa Washed. We tasted milk chocolate, prune, sugar, and green grape, with a juicy green grape acidity and a punchy body.

Based in Greenville, SC, Wimp is flipping the script on decaf coffee being for “wimps” with their vibrant offerings. Coltrane is one of their most-loved staples, decaffeinated with natural ethyl acetate to remove 97% of caffeine while retaining the coffee’s flavor and complexity. We tasted maple syrup, tangerine, and stewed apples.

🌎 Origin: Colombia

💦 Process: Washed EA Decaf

🔬 Variety: Various

⛰️ Elevation: 1,700 - 1,900 MASL

🔥 Roast: Medium

⚖️ Bag Size: 12 oz

Colombian producer Andres Cardona is known for his inventive and experimental processing. For this Purple Honey lot, the coffee was fermented with sugar cane honey for 96 hours before being dried, creating a unique enhanced sweetness. We tasted blueberry, grape, and cacao nibs.

🌎 Origin: Antioquia, Colombia

🍯 Process: Natural Honey Co-Ferment

🔬 Variety: Castillo, Colombia

⛰️ Elevation: 1,650 MASL

🔥 Roast: Light

⚖️ Bag Size: 8oz (227g)

Little Wolf carries this blend year round and to say we're thankful for that is an understatement. This blend of two Colombia coffees offers a comforting mix of chocolate and sweet strawberries-- think of it as a strawberry milkshake in a cup. We tasted roasted peanuts and hazelnuts, cherry, and juicy orange acidity.