Single Origin

Our Bali single origin in single-serve pods. Grown by smallholder farmers in Kintamani and wet-hulled — the Indonesian process that gives it a syrupy body without Sumatra's savory edge. Roasted medium-dark.

Tastes like: dark chocolate, molasses, brown sugar

Roast: Medium-dark

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

12 pods per box. Also available as whole bean or ground, in sizes from 12 oz to 12 lb.

Grown on the slopes of Mount Elgon in one of Africa's oldest coffee-growing regions. Heavier and darker than its East African neighbors — where Kenya goes bright, Uganda goes deep, with a wine-like sweetness sitting on a genuinely full body.

Tastes like: dark chocolate, dried fig, red wine

Best for: French press and espresso. The body holds up to milk better than most African coffees.

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

Our Peru single origin in single-serve pods. Grown in Piura and Amazonas by members of the Norandino cooperative, gully washed and sun dried at altitude. Roasted medium — silky and sweet, with a salted-caramel character.

Tastes like: salted caramel, silky sweetness, citrus

Roast: Medium

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

12 pods per box. Also available as whole bean or ground, in sizes from 12 oz to 12 lb.

Our Mexico single origin in single-serve pods. Grown across Chiapas and Oaxaca, fully washed and sun dried. Roasted medium — light-bodied and clean, with cinnamon warmth and a crisp green-apple acidity under the chocolate.

Tastes like: chocolate, cinnamon, green apple

Roast: Medium

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

12 pods per box. Also available as whole bean or ground, in sizes from 12 oz to 12 lb.

The benchmark African coffee, and the one people mean when they talk about acidity as a good thing. Kenyan beans are known for a sharp blackcurrant brightness backed by real body — vivid and structured rather than sour.

Tastes like: blackcurrant, grapefruit, a dry wine finish

Best for: Pour-over and drip. If you normally find coffee flat, this is the one to try.

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

Wet-hulled in Indonesia, a processing method used almost nowhere else, and the reason Sumatra tastes like nothing in the Americas. Heavy, syrupy body with almost no acidity — earthy and savory where most coffees are bright.

Tastes like: cedar, dark earth, baking chocolate

Best for: French press and espresso. The low acidity makes it a good pick if bright coffees bother your stomach.

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

A single origin taken all the way to a French roast. Where the blend is built for consistency, this one carries the body of one farm's coffee under the smoke — same dark intensity, a little more character underneath it.

Tastes like: dark chocolate, smoke, molasses

Roast: Dark

Best for: Espresso and French press. Available in coarse as well, which the blend isn't.

Ground to order — choose your grind and bag size above. Also available as a blend.

Grown by small cooperative farmers in the Mbeya region, fully washed and dried on raised beds between 1,200 and 1,900 metres. Roasted medium-light, which keeps it delicate — this is the floral, fruit-driven side of African coffee rather than the sharp side.

Tastes like: pear, jasmine, strawberry, floral

Roast: Medium-light

Best for: Pour-over above all. A gentler introduction to African coffee if Kenya runs too intense for you.

Region: Mbeya, Tanzania · Variety: Bourbon & Kent · Altitude: 1200–1900m · Soil: Clay minerals · Process: Fully washed, raised bed dried

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

The same high-altitude Andean coffee, with the caffeine taken out. Peru's naturally mild, chocolate-forward profile is what makes it such a good decaf candidate — there's no bright acidity to lose in the process, so the cup stays close to the original.

Tastes like: milk chocolate, almond, soft caramel

Best for: Evening drip and after-dinner French press. The one to reach for when you want a second pot at 9pm.

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

Grown in Piura and Amazonas by members of the Norandino cooperative, gully washed and dried in the sun at 1,100 to 1,700 metres. Roasted medium. Silky and sweet, with a salted-caramel character that sets it apart from the usual mild Andean cup.

Tastes like: salted caramel, silky sweetness, citrus

Roast: Medium

Best for: Drip and pour-over. An easy bean for people who say they don't like single origins.

Grower: Cooperativa Agrícola de Servicios Norandino · Region: Piura & Amazonas, Peru · Variety: Caturra, Bourbon, Catuai, Pache, Catimor · Altitude: 1100–1700m · Process: Gully washed, sun dried

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

Grown from Jamaica Blue Mountain seed stock brought to the highlands in the 1920s, and it shows in the cup — full-bodied and tropical, with a cocoa base under bright fruit. One of the more distinctive coffees in the Pacific.

Tastes like: cocoa, tropical fruit, brown spice

Best for: French press and drip. The body rewards a full immersion brew.

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

Grown in the volcanic highlands of Jinotega and Matagalpa. Nicaragua is one of the most balanced coffees in Central America — medium body, moderate acidity, and a nutty sweetness that never tips into sharp or heavy.

Tastes like: roasted almond, cocoa, vanilla

Best for: Drip and espresso. A reliable middle-of-the-road cup that suits a whole household.

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

Grown by farmers across Chiapas and Oaxaca at 900 to 1,000 metres, fully washed and sun dried. Roasted medium. Light-bodied and clean, with cinnamon warmth and a crisp green-apple acidity running underneath the chocolate.

Tastes like: chocolate, cinnamon, green apple

Roast: Medium

Best for: Drip and pour-over. Light enough that a heavy-handed brew will flatten it — keep the ratio honest.

Region: Chiapas & Oaxaca, Mexico · Variety: Typica, Criollo, Bourbon, Mundo Novo, Caturra · Altitude: 900–1000m · Soil: Clay minerals · Process: Fully washed, sun dried

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

Grown in Marcala, La Paz by 1,500 grower-members of Café Orgánico Marcala, fully washed and sun dried at 1,300 to 1,700 metres. Roasted medium-dark, which pushes it toward caramel and spice rather than the mild profile Honduras usually gets credit for.

Tastes like: caramel, warm spice, brown sugar

Roast: Medium-dark

Best for: Drip and French press. Enough weight to hold up to cream.

Grower: Café Orgánico Marcala · Region: Marcala, La Paz, Honduras · Variety: Bourbon, Catuai, Caturra, Lempira, Typica · Altitude: 1300–1700m · Soil: Clay minerals · Process: Fully washed, sun dried

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

Grown in volcanic soil at altitude, which is what gives Guatemalan coffee its combination of weight and brightness — full-bodied and chocolatey underneath, with a crisp apple acidity cutting through the top.

Tastes like: cocoa, green apple, warm spice

Best for: Drip and espresso. Enough body to survive milk without disappearing.

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

From the Sidama zone, grown by smallholder farmers between 1,700 and 1,900 metres — high enough that the beans mature slowly and develop real sweetness. Fully natural processed, hand sorted, dried on raised beds. Roasted med-light to keep the fruit intact.

Tastes like: milk chocolate, soft fruit, caramel

Roast: Medium-light

Best for: Pour-over and drip. Worth drinking black at least once before you add anything.

Region: Sidama Zone, Ethiopia · Variety: Indigenous heirloom cultivars · Altitude: 1700–1900m · Soil: Nitisols · Process: Full natural, hand sorted, raised bed dried

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

Grown on micro farms in Alajuela at 1,300 to 1,445 metres, eco-pulped and dried in the sun. Roasted medium. Clean and sweet in the way Costa Rica is known for — orchard fruit up front, honey underneath, and a finish that doesn't linger heavy.

Tastes like: sweet apple, raisin, honey

Roast: Medium

Best for: Pour-over and drip. Clean enough that filter brewing shows it best.

Grower: Micro farms in Alajuela · Region: Alajuela, Costa Rica · Variety: Caturra & Catuai · Altitude: 1300–1445m · Soil: Volcanic loam · Process: Eco-pulped, sun dried

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

Grown by smallholder farmers around Medellín at 1,300 to 1,500 metres, fully washed and finished in solar dryers to keep the rain off. Roasted medium, which lands it right in the balance Colombia is known for — fruit and chocolate in the same cup.

Tastes like: dried orange, berry, chocolate

Roast: Medium

Best for: Drip, pour-over, French press. The safe recommendation when you're buying for someone else.

Region: Medellín, Antioquia, Colombia · Variety: Castillo, Caturra, Colombia, Typica · Altitude: 1300–1500m · Soil: Volcanic loam · Process: Fully washed, solar dried

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

Grown across Paraná and São Paulo at 750 to 1,050 metres, pulped natural and dried in the sun. Roasted medium. Brazil's benchmark coffee and the backbone of espresso blends worldwide — elegant and smooth, with low acidity and a cocoa finish.

Tastes like: cocoa, toasted nut, brown sugar

Roast: Medium

Best for: Drip, French press, and espresso. Forgiving enough to be a good everyday bean.

Grower: Fazenda Santa Barbara, São Francisco, Santo Antonio · Region: Paraná & São Paulo, Brazil · Variety: Catuai & Mundo Novo · Altitude: 750–1050m · Soil: Volcanic loam · Process: Pulped natural, sun dried

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