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282 products
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Co-founded by coffee icon and World Barista Champion James Hoffmann, Square Mile has earned a global reputation for their exceptional sourcing and roasting. This coffee delivers all the iconic Ethiopian florals and citrus acidity that makes the country’s coffees so special. We tasted blood orange, lychee, and honey sweetness.
🌍 Origin: Jimma, Ethiopia
💦 Process: Washed
🔬 Variety: JARC 74110, JARC 74112
⛰️ Elevation: 2,000 MASL
🔥 Roast: Light
⚖️ Bag Size: 350g (12.3 oz)
The Cuevitas farm is run by third-generation producer and trained agronomist Renardo Ovalle, who is dedicated to cultivating a wider range of coffee varieties. The flavor profile of this anaerobic process lot differs from what you’d expect from Guatemala. We tasted juicy guava, milk chocolate, a rich body, and a finishing touch of nougat.
🌎 Origin: Huehuetenango, Guatemala
⚗️ Process: Anaerobic Washed
🔬 Variety: San Ramon, Pacas
⛰️ Elevation: 1,750 - 2,100 MASL
🔥 Roast: Medium
⚖️ Bag Size: 12 oz
The Tumba washing station in Rwanda's mountainous Rulindo district came under new direction a few years ago by Venustre Mugraneza: a local teacher who has been systematically improving the mill to much acclaim. His quality control is evident in this cup, allowing the special terroir to shine through. We tasted Earl Grey tea, sweet lemon, honey roundness, a limelike acidity, and a tealike body.
🌍 Origin: Rulindo District, Rwanda
💦 Process: Washed
🔬 Variety: Bourbon
⛰️ Elevation: 1,825 MASL
🔥 Roast: Light
⚖️ Bag Size: 250 g (8.8 oz)
Presta worked with exporter Forest to prepare this set of three Colombian coffees, each co-fermented with a different fruit—peach, grape, and strawberry. They took a low and slow roasting approach to protect the coffees’ fresh, bright flavors and the results are unique and attention-grabbing. Enjoy three juicy, clean, and intensely fruited cups.
🌎 Origin: Huila, Colombia
🍑 Process: Peach, Grape, and Strawberry Co-Ferment
🔬 Varietal: Castillo, Colombia
⛰️ Elevation: 1,600 MASL
⚖️ Bag Size: Three 6 oz bags
BlendIn founder Weihong Zhang used this coffee to win the 2024 US Brewers Cup, a major achievement for a decaf coffee. It was uniquely processed: the beans were soaked in their own mucilage and fermented with Ethyl Acetate, gently removing caffeine and producing a fruity and floral complexity. We tasted eucalyptus, strawberry, and raspberry.
🌎 Origin: Huila, Colombia
⚗️ Process: Coffee Mucilage EA Decaf
🔬 Variety: Typica
⛰️ Elevation: 1,750 MASL
🔥 Roast: Light-Medium
⚖️ Bag Size: 10 oz
This coffee was grown by smallholder farmers on the forest-covered mountains around the Adado Washing Station, nicknamed the “Misty Mountains” for the dense fog that settles on their tree-lined slopes. This lush terroir alongside meticulous processing created a truly delightful cup. We tasted raspberry, black cherry, and milk chocolate.
🌍 Origin: Yirgacheffe, Ethiopia
🌞 Process: Natural
🔬 Variety: Heirloom
⛰️ Elevation: 1,795 - 2,150 MASL
🔥 Roast: Medium
⚖️ Bag Size: 250 g (8.8 oz)
This lot from Colombia went through a natural decaffeination process. Sugarcane molasses was fermented to produce EA (ethyl acetate), which is commonly found in wine and fruit, and this gently dissolved the caffeine while preserving the coffee’s flavor. We tasted cola, honey, and citrus.
🌎 Origin: Colombia
⚗️ Process: EA Sugarcane Decaf
⛰️ Elevation: 1,400 - 2,100 MASL
🔥 Roast: Medium
⚖️ Bag Size: 12 oz
Diomed Montano inherited part of his father’s large coffee estate in Palermo and works with a tiny crew to hand select and process cherries. This beautiful washed lot is testament to his love and attention to the land. We tasted blackberry jam, passion fruit, and almond brittle.
🌎 Origin: Huila, Colombia
💦 Process: Washed
🔬 Variety: Caturra, Castillo, Tabi
⛰️ Elevation: 1,700 MASL
🔥 Roast: Light-Medium
⚖️ Bag Size: 10.5 oz (298 g)
This lot was grown by smallholder farmers living in Shoondhisa, a small village in Ethiopia’s Guji region which is responsible for some of the country’s best natural process coffees. We tasted elegant and silky-smooth notes of mango, blueberry, and florals.
🌍 Origin: Guji, Ethiopia
🌞 Process: Natural
🔬 Variety: Gibirinna 74110, Serto 74112
⛰️ Elevation: 2,000 - 2,150 MASL
🔥 Roast: Light
⚖️ Bag Size: 350g (12.3 oz)
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
This dark roast brings new dimensions to the delicate and fruity flavors found in Rwandan coffees. Expect a full and velvety body complemented by sweet dark chocolate and dried fig.
🌍 Origin: Karongi, Rwanda
💦 Process: Washed
🔬 Variety: Bourbon, Mayaguez 71 & 139, Jackson
⛰️ Elevation: 1,500 - 2,000 MASL
🔥 Roast: Dark
⚖️ Bag Size: 12 oz
Dark Matter are Chicago’s interplanetary dealers of funky coffee, serving up unique punkadelic vibes from their bag art to their cafes. This Colombia was gently decaffeinated using the chemical-free Swiss Water process and the result is delectable. We tasted plum, dark chocolate, and florals.
🌎 Origin: Colombia
💦 Process: Swiss Water Process
🔬 Variety: Castillo
⛰️ Elevation: 1,500 - 1,800 MASL
🔥 Roast: Medium
⚖️ Bag Size: 12 oz (340 g)
Nahun Fernandez was one of the first Santa Barbara producers Proud Mary worked with back in 2012. He has since become a processing master - his honey process Parainema placed in Honduras’s Cup of Excellence in 2018 - and this season’s crop is another stunner. We tasted stone fruit, apple, and brown sugar.
🌎 Origin: Santa Barbara, Honduras
🍯 Process: Honey
🔬 Variety: Parainema
⛰️ Elevation: 1,500 - 1,580 MASL
🔥 Roast: Medium
⚖️ Bag Size: 250 g (8.8 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)
In 2023, Boram Um became the first World Barista Champion to win using a coffee produced on their family farm. After his father, the son of South Korean immigrants, purchased an abandoned coffee farm in Brazil, Borum entered the industry and is now at the forefront of elevating Brazilian coffee to the world. This round and balanced natural process was sorted both before and after roasting to ensure impeccable quality control. We tasted yellow plum, nougat, dark berries, and hazelnut.
🌎 Origin: Minas Gerais, Brazil
🌞 Process: Natural
🔬 Variety: Paraiso MG2
⛰️ Elevation: 1,200 - 1,500 MASL
🔥 Roast: Medium-Light
⚖️ Bag Size: 300 g (10.5 oz)