Roasted Hazelnut | Caramel
You don't need to know your washed from your natural. Swipe to whatever you want the cup to do for you, and we'll put three in front of you.
Swipe through the rail, tap the one that sounds right, and we'll take care of the rest.
Four estates across the Ghats, ordered by how high they sit rather than where they fall on a map. Elevation is plotted to scale.
Air cools at a steady rate as you climb. Everything below follows from that one fact.
Arabica is slow to begin with. A cold slope pushes it to the long end of that range, and the extra weeks on the branch are extra weeks of sugar going into the seed.
Slow-grown seeds end up physically denser. Graders test for it, and the top tier of the Central American scale is literally called Strictly Hard Bean.
The Specialty Coffee Association scores coffee out of 100. Eighty is the line a lot has to clear to be called specialty at all.
Every bag carries its tasting notes and roast level. If we can't tell you where it grew, we don't sell it.
Rounded, full-bodied, classic
Nutty, sweet, smooth
Warm vanilla, smooth finish
Bold, deep, strong
Mellow, caramel, gentle
Rounded, full-bodied, classic
Nutty, sweet, smooth
Warm vanilla, smooth finish
Bold, deep, strong
Mellow, caramel, gentle
“This is the first coffee I ever stopped putting sugar in. The fruit really is there, and no, you're not imagining it.”
“Ordered Monday, roasted Tuesday, brewing Thursday. I've never had coffee arrive this fresh.”
“Put the whole office on a subscription. Grind-to-brewer meant we never had to buy a grinder.”