Blends

Our house blend in single-serve capsules — the same coffee we bag, portioned for mornings when there isn't time to grind and brew.

Fits: Keurig and most K-Cup style single-serve brewers.

12 capsules per box. Also available in a 60 pack at a lower cost per cup.

Coffee blended with mushrooms and roasted medium. The lighter roast keeps more sweetness and body in the bean, which softens the earthy mushroom note rather than burying it under char — the gentler half of the pair.

Tastes like: cocoa, toasted nut, mild earth

Roast: Medium

Best for: Drip and pour-over. The better starting point if mushroom coffee is new to you.

8 oz. Also available as a dark roast for a bolder, smokier cup.

Coffee blended with mushrooms and roasted dark. The deeper roast brings out bittersweet cocoa and smoke, which does a lot to carry the earthy, savory note mushrooms bring to the cup — if you take your coffee strong and black, this is the one of the pair to pick.

Tastes like: dark chocolate, earth, smoke

Roast: Dark

Best for: French press and drip. Stands up to cream without disappearing.

8 oz. Also available as a medium roast for a lighter, sweeter cup.

Brewed coffee reduced to soluble solids, so it dissolves straight into hot water or milk. No grinder, no filter, no waiting — a cup in about ten seconds, which is the entire point.

Make it: Roughly a teaspoon per 8 oz, adjusted to taste. Dissolves in hot water or hot milk. It also stirs into cold liquid more readily than ground coffee, which makes it a shortcut for iced coffee.

Best for: Work, travel, the boat, camping — anywhere a brewer isn't practical. Also useful in the kitchen for anything calling for coffee: rubs, marinades, tiramisu, chocolate cake.

3 oz jar.

A specialty blend put together after roasting rather than before, so each component goes into the bag at the roast level that suits it. The result carries two things that usually don't sit together — a lively brightness up top and real earthy depth underneath.

Tastes like: citrus, cocoa, warm spice

Best for: Drip and pour-over, where the brightness has room to show, though the body holds up in a French press too.

Ground to order — choose your grind and bag size above.

Built for caffeine first. A specialty high-caffeine blend using robust bean origins — the kind selected for strength rather than subtlety — and roasted for a bold, heavy-bodied cup that carries the extra kick without tasting harsh.

Tastes like: bold and full-bodied, low acidity, a bittersweet finish

Best for: Drip and espresso, on the mornings that need it. Early shifts, long drives, and the second half of a double.

Noticeably higher in caffeine than our standard blends — worth knowing before you brew it at your usual strength.

Ground to order — choose your grind and bag size above.

Green coffee rested in charred oak barrels that previously held whiskey, then roasted. The porous beans pull vanilla, caramel and oak out of the wood along with the spirit's character — and the roasting drives off anything alcoholic, so there's none left in the cup.

Tastes like: oak, vanilla, dark caramel, a whisper of whiskey

Best for: French press or cold brew — both immersion methods pull the barrel notes out fully. Drink it black the first time, and if you add milk make it whole or oat so the richness has something to sit against.

Contains no alcohol.

Ground to order — choose your grind and bag size above.

A medium-roasted blend selected for cold extraction — lighter than our dark roast cold brew, so more of the bean's own sweetness survives. Cold brewing pulls out the sugars and leaves the bitterness behind, which is why it tastes nothing like iced drip coffee.

Tastes like: cocoa, caramel, a clean sweet finish

Roast: Medium

Make it: 1 cup coarse grounds to 4 cups cold water. Steep 12 to 18 hours in the fridge, then strain through a filter. Serve over ice and cut with water or milk to taste. Keeps about a week refrigerated.

Order the Coarse grind for this one — it makes a real difference. Also available as a dark roast for a heavier, smokier cup.

Drawn from Latin American, Indonesian and African coffees, each bringing something the others don't — Latin American balance, Indonesian body, African brightness — roasted to land somewhere warm and comforting rather than sharp.

Tastes like: warm, sweet and full-bodied, with a long finish

Best for: Drip by the pot, when there are people in the house. Takes cream well.

Named for the season, stocked all year — if this is the cup you want in July, you don't have to wait for December.

Ground to order — choose your grind and bag size above.

The darkest roast we offer. Taken well past second crack until the beans go oily and the origin character burns away — what's left is pure roast: bittersweet, smoky, and low in acid. This is the roast built for espresso, and it's why Italian cafés drink it.

Tastes like: dark chocolate, char, smoke

Best for: Espresso above all, and moka pot. Cuts cleanly through steamed milk, which is exactly what a cappuccino needs.

Ground to order — choose your grind and bag size above.

A blend taken well past second crack, to the point where the roast itself becomes the flavor. Smoky and bittersweet with almost no acidity left — the classic dark roast, and the one to reach for if you think most coffee tastes thin.

Tastes like: dark chocolate, smoke, char

Roast: Dark

Best for: Espresso and drip. Cuts straight through steamed milk, which is what makes it a good latte base.

Ground to order — choose your grind and bag size above. Also available as a single origin French roast.

The classic American diner cup. Roasted lighter than a café blend and built for volume and consistency rather than complexity — smooth, mildly sweet, and easy to drink all morning without the bitterness that creeps into darker roasts.

Tastes like: toasted nut, light cocoa, mild caramel

Best for: Drip, by the pot. Takes cream and sugar the way it's meant to, and pairs with anything out of a bakery case.

Ground to order — choose your grind and bag size above.

Our house breakfast blend — South American coffees roasted medium for a smooth, easy cup. Balanced rather than bright, with enough sweetness to drink black and enough body to take cream.

Tastes like: toasted nut, mild cocoa, soft caramel

Roast: Medium

Best for: Drip, by the pot. The default morning coffee for a household that can't agree on anything else.

Ground to order — choose your grind and bag size above.

Our everyday cup — a balanced blend put together to be the coffee you reach for without thinking about it. Rich enough to wake you up, smooth enough for the second and third pot.

Tastes like: dark chocolate, caramel, toasted almond

Best for: Drip and espresso. Holds up well on a warmer without turning bitter.

Ground to order — choose your grind and bag size above.

Kahawa is simply the Swahili word for coffee, and this blend is built from East African beans. That region is known for brightness and fruit — a wine-like acidity and floral lift you won't find in Latin American coffees.

Tastes like: dark berry, citrus, floral sweetness

Best for: Pour-over and drip, where the acidity has room to show. Worth the first cup black.

Ground to order — choose your grind and bag size above.

Built from Indonesian and Pacific coffees, a region that produces the heaviest cups in the world. Wet-hulled processing gives these beans a syrupy body and almost no acidity — earthy and savory where African coffees are bright.

Tastes like: cedar, dark earth, baking chocolate

Best for: French press and espresso. The low acidity makes it easy on the stomach if bright coffees give you trouble.

Ground to order — choose your grind and bag size above.

Built from Central and South American coffees — the region that set the standard for what most people expect coffee to taste like. Balanced and approachable: enough sweetness to comfort, enough acidity to stay interesting, nothing sharp at either end.

Tastes like: caramel, toasted nut, mild citrus

Best for: Drip, pour-over, French press. The blend to buy when you're serving a crowd with different tastes.

Ground to order — choose your grind and bag size above.

Both dark and medium roasted coffee in one blend — the dark side brings the backbone, the medium keeps the sweetness intact. Bold without being burnt, which is a harder balance to strike than it sounds.

Tastes like: cocoa, caramel, vanilla

Roast: Dark & medium blend

Best for: Drip by the pot, French press, and camp coffee. Strong enough that cream doesn't wash it out.

Ground to order — choose your grind and bag size above.

An espresso blend built from East African coffees — the Ethiopian, Kenyan and Tanzanian growing regions that made the continent's reputation. Most espresso blends chase chocolate and body; this one keeps the fruit, which makes for a shot that's bright and aromatic rather than heavy.

Tastes like: berry, citrus, floral sweetness

Best for: Espresso, and it makes an unusually vivid latte. Also worth trying as pour-over if you want the fruit even more forward.

Ground to order — choose your grind and bag size above.