The current lineup
Our menu changes a few times a year as harvests come in. The blends stay steady; the single origins rotate. If something sells out, it usually means we ran the bag and are waiting on the next container.
House blend
Ethiopia Sidamo + Brazil Cerrado
Brown sugar · cocoa nib · baked pear
The blend we built the shop around. Two parts washed Ethiopian for sweetness and aromatics, one part natural Brazilian for body. Excellent as drip, batch brew or the daily desk cup.
Single origin
Kochere, Yirgacheffe, Ethiopia
Jasmine · bergamot · lemon zest
Washed at the Worka Sakaro mill. We roast just past first crack to keep the florals forward — works beautifully as a V60 or a slow Chemex on a Sunday morning.
Espresso blend
Huila, Colombia + Antigua, Guatemala
Dark cocoa · molasses · walnut
Engineered for milk drinks. Dense crema, a syrupy mouthfeel and enough sweetness that you don't need to chase it with sugar. Pulls 18-in / 36-out around 27 seconds on our setup.
Single origin
Pitalito, Huila, Colombia
Red apple · maple · graham cracker
From the Bermudez family farm at 1,750 m. The honey process gives it a thicker body than the washed lots — works equally well as filter or as a softer espresso.
Single origin
Antigua, Guatemala
Milk chocolate · dried fig · almond
Our longest-running origin. Grown in volcanic soil on the Bella Vista estate. Reliable, balanced, the bag we hand to anyone who says 'I just like a regular cup'.
Decaf
Colombia · Swiss Water Process
Cocoa · brown sugar · roasted hazelnut
Chemical-free Swiss Water decaf from the same Huila valley as our honey lot. We roast it the same way as Bayou Sunrise so you can swap it in without anyone at the table noticing.
A note on ordering
We've kept the shop intentionally low-tech — give us a call, send an email, or come by the counter and we'll have your bag ready by Friday afternoon. Wholesale and standing orders use the same line.