282 products
282 products
Sort by:
Featured
Wilson Ordoñez grows the rare Orange Bourbon at his farm in Huila, Colombia, an orange-hued Bourbon mutation known for its tangerine zest, bright acidity, and tea-like texture. This washed lot went through 180 hours of fermentation, enhancing the coffee’s depth and complexity. We tasted a pop of tangerine, lychee, pineapple, strawberry sweetness, silky florals, and a creamy finish.
🌎 Origin: Huila, Colombia
💦 Process: Washed
🔬 Variety: Orange Bourbon
⛰️ Elevation: 1,850 MASL
🔥 Roast: Light
⚖️ Bag Size: 250 g (8.8 oz)
It’s rare to find an Ethiopian coffee that’s traceable to a single farm, but April is dedicated to spotlighting incredible individual producers. Regessa owns a 4 hectare farm planted exclusively with the distinctly sweet Krume 74158 variety. We tasted red fruit, florals, and candied citrus.
🌍 Origin: Sidama, Ethiopia
🌞 Process: Natural
🔬 Variety: Krume 74158
⛰️ Elevation: 2,270 MASL
🔥 Roast: Light
⚖️ Bag Size: 250 g (8.8 oz)
Passenger has worked with the Divino Niño producer group since 2018 and this coffee is a testament to their long and fruitful relationship. It’s deeply sweet and lively, with notes of cherry, marzipan, and caramel.
🌎 Origin: Huila, Colombia
💦 Process: Washed
🔬 Variety: Field Blend
⛰️ Elevation: 1,300 - 1,700 MASL
🔥 Roast: Light
⚖️ Bag Size: 250 g (8.8 oz)
This coffee is named “Ardi” after a humanoid skeleton found in the same region where it was grown: a tribute to how both coffee and humanity originated in Ethiopia. We tasted hibiscus, peaches, lychee, raspberry, blueberry, rooibos tea, a stone fruit acidity, and a creamy yet clean body. Delish!
🌍 Origin: Sidama, Ethiopia
🌞 Process: Natural
🔬 Variety: 74158, Heirloom
⛰️ Elevation: 1,920 - 2,000 MASL
🔥 Roast: Light
This celebrated lot comes from the Kieni Factory, a washing station in Kenya’s renowned Nyeri region, where high altitudes and meticulous processing create some of the most complex coffees in the world. The double fermentation process amplifies its clarity and juiciness, bringing out intense blackcurrant and blackberry notes, balanced by a crisp acidity and a lingering sweetness. Grown by 900 smallholder farmers, this coffee is intercropped with bananas, a unique practice that supports biodiversity and enhances soil health.
🌎 Origin: Nyeri, Kenya
💦 Process: Washed (Double Fermentation)
🔬 Variety: SL28, SL34, Ruiru 11, Batian
⛰️ Elevation: 1,600-1,800 MASL
🔥 Roast: Light
⚖️ Bag Size: 250 g (8.8 oz)
Savage Coffees started as a coffee farm in Panama and their deep ties to the region mean they can find the most high quality Geishas. This natural process Geisha was slow-dried using a three-tiered raised African bed system, enhancing the coffee's natural sweetness and complexity. We tasted red apple, jasmine, cinnamon, and blood orange.
🌎 Origin: Chiriqui, Panama
🌞 Process: Natural
🔬 Variety: Geisha
⛰️ Elevation: 1,800+ MASL
🔥 Roast: Light
⚖️ Bag Size: 8.8 oz
This lot consists of small Kurume cherries, a regional Ethiopian Landrace subvariety, grown at high altitude in Yirgacheffe and sun-dried at the Gutiti Washing Station for 14-20 days. We tasted an expressive cup of fresh blueberries and sweet cream, with deep floral undertones. You can expect the flavors to peak around 2-4 weeks post-roast.
🌍 Origin: Yirgacheffe, Ethiopia
🌞 Process: Natural
🔬 Variety: Kurume
⛰️ Elevation: 2,200 MASL
🔥 Roast: Light
⚖️ Bag Size: 8 oz
This coffee was grown on the Mutana hills around Burundi’s Kibira Forest, where rich, sandy soil supports a vibrant mix of crops. We tasted a silky cup of brown sugar, baked fruit, mulling spices and rooibos tea. Best brewed 3-5 weeks post-roast.
🌍 Origin: Kayanza, Burundi
💦 Process: Washed
🔬 Variety: Field Blend
⛰️ Elevation: 2,100 - 2,200 MASL
🔥 Roast: Light
⚖️ Bag Size: 250g (8.8 oz)
Black & White combined five Colombian lots to create the flavors of an iced peach tea and you’ll want to sip it all summer long. It’s 50% Caturra from superstar producer Wilton Benitez, alongside peach, strawberry, and lemon co-fermented coffees, adding juicy and tart notes to the mix. We tasted fresh peach, pink florals, stone fruit, and perfectly steeped fruit tea.
🔮Coffees used:
50% - Wilton Benitez Caturra
20% - Unblended Development
15% - Elkin Guzman Strawberry Co-Ferment
10% - Brayan Alvear Lemon Bourbon Co-Ferment
5% - Sebastian Ramirez Peach Co-Ferment
🌎 Origin: Colombia
⛰️ Elevation: 1,500 - 1,900 MASL
🔥 Roast: Light-Medium
⚖️ Bag Size: 12 oz (340 g)
Edil Quinayás has worked in coffee his entire life and received a parcel of land from the Huila government as part of a grant for indigenous communities. After planting it with Pink Bourbon trees and working for years to improve processing, Edil sent a sample to the producer-led initiative Monkaaba, and they were blown away by the quality. We tasted white and pink florals, deep red fruits, and grapefruit - a stunner!
🌎 Origin: Huila, Colombia
💦 Process: Washed
🔬 Variety: Pink Bourbon
⛰️ Elevation: 1,930 MASL
🔥 Roast: Light
⚖️ Bag Size: 250 g (8.8 oz)
Whether you're a seasoned barista or coffee curious, Stagg EKG will be your countertop partner in the pursuit of a ridiculously good cup of coffee. With precise temperature control, 1200 watts for a quick heat time, and a world of powerful features, this is the pour-over kettle perfected. Refurbished with quality and the planet in mind, our Rebrew Stagg EKG carries the same thoughtful features as the original.
Final Sale: this item may not be returned or exchanged.
Thoughtful Features:
- Precise gooseneck spout for optimal pour-over flow rate
- To-the-degree temperature control
- LCD display
- 60-minute hold mode
- Brew Stopwatch
- 0.9 L boiling capacity
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.
For this year’s Felloween installment we went back to where killer coffee all began: with a classic natural process Ethiopia. It’s frightfully fresh from the 2024 harvest and it’s light, bright, easy-drinking. We tasted a clean cup of pomegranate, cherry, and rose. Don’t miss the creepy bag art by Todd Purse!
🌍 Ooorigin: Guji, Ethiopia
🌞 Paranormal Process: Natural
🔬 Very Spooky Variety: 74158, Heirloom
⛰️ Eldritch Elevation: 1,900 - 2,020 MASL
🔥 Roast: Light
⚖️ Bag Size: 12 oz
Luis Paolo’s pioneering Sanctuario Sul farm is located at some of Brazil’s highest elevations. This lot was anaerobically fermented with a special yeast cultivated from Gesha cherries and molasses, bringing out a complex fruitiness in the coffee. We tasted blood orange, citrus, milk chocolate, and hibiscus, with a delicate, clean body.
🌎 Origin: Carmo de Minas, Brazil
⚗️ Process: Anaerobic Natural
🔬 Varietal: Sudan Rume
⛰️ Elevation: 1,200 MASL
Meet Corvo EKG, the electric kettle at the intersection of beauty and brains. Precision engineered to help you perfect your tea, coffee, hot chocolate, famous oatmeal recipe, or whatever else you need hot water for while maintaining a minimal footprint in your kitchen.
Refurbished with quality and the planet in mind, our Rebrew Corvo EKG carries the same thoughtful features as the original. Variable temperature control, 1200 watts for a quick heat time, and a world of features for ultimate control.
Final Sale: this item may not be returned or exchanged.