Medium Sweet Roast®

Our Guji makes a cup of coffee with elegant, round acidity and lovely jammy flavors..

Delicious fruit-forward bouquet of red currant and ginger with a spiced finish.

Region: Harari
Elevation: 1900 - 2100 Meters
Process: Natural
1 lb

Preparation:
We think it is excellently prepared as a single origin espresso, Aeropress, pour over or drip coffee. It’s the perfect cozy winter brew and makes wonderful summer cold brew!

Questions about shipping and storage?FAQs here.

Medium Sweet Roast®.

An espresso named after our roaster!

Thick, lush body, full of crema. Nutty, caramel tones with a healthy amount of anisette. Rossalina is the bean you'll find pulled on the espresso machines at our wholesale accounts - she's a beauty to work with!

Region: Primarily Brazilian
1 lb

Preparation:
We love the Rossalina prepared as espresso or on the stovetop in a Moka pot. It makes a rich, full-bodied cup of drip coffee as well.

Questions about shipping and storage?FAQs here.

Medium Sweet Roast®

A classically Italian espresso.

The lush textures of this classically Italian espresso carry chocolate and caramel tones - think crème brulée with candied orange and lime peel in the finish.

*Roaster’s note: We are currently highlighting our João Marcos Espresso online and in our caffè, and we highly suggest you give it a try if our espresso is one of your favorite cups of coffee.

Region: Primarily Brazilian
1 lb

Preparation:
The Signature Espresso is by far the most versatile coffee we offer and shines beautifully in any setting! Slightly more complex than the Rossalina Espresso, it’s sure to amp up your home espresso game!

Questions about shipping and storage?FAQs here.

Medium Sweet Roast®.

A classic morning cup of coffee to brighten your day.

This brews excellently as drip coffee with notes of orange, walnut, and nutmeg — we serve it regularly in our Portland caffès.

Region: Huila (a small collection of farmers in Colombia)
Elevation: 1615 - 1675 Meters
Process: Wet
1 lb

Preparation:
We enjoy the Colombia prepared as a pour over (the tried-and-true Melitta system is our favorite), drip coffee, and French press. It also makes a sweetly complex single origin espresso!

Questions about shipping and storage?FAQs here.

"It's truly sparkly and will dance on your palate!" -Andrea Spella

On the palate, Tikal opens with crisp brightness and medium acidity — reminiscent of biting into a fresh and juicy red plum. Beneath that, you’ll find grounding chewy body layers of dark chocolate, finishing with sweet almond brûlée that lingers and invites another sip. 

It’s a cup that feels both cozy and radiant — autumn comfort wrapped in spring light. It’s a remarkable blend of varietals from different regions of Guatemala.

Medium Sweet Roast™
Region: Antigua, Atitlán, and Huehuetenango
Process: Washed
1 lb

Preparation:
The Guatemala Tikal shines as an espresso or prepared with a Moka Pot. Second best are Melita Pour over, AeroPress, and siphon pot. This is an ideal coffee for enjoying alone or with a meal.

Questions about shipping and storage?FAQs here.

Medium Sweet Roast™.

Gently decaffeinated, through a 100% chemical-free process that removes the buzz but leaves all the flavor.

With hints of caramel and chocolate, this coffee is so convincing, you won't believe it's decaf! Blend half the decaf with half regular coffee for lessened caffeine and a very enjoyable evening cup.

Medium Sweet Roast™
Region: Cerrado (Brazil)
Elevation: 915-1005 Meters
Process: Dry, Swiss Water Processed
1 lb

Preparation:
Andrea Spella carefully crafted the decaf espresso for a manual piston lever machine, but it works beautifully in any brewing method! 

Questions about shipping and storage?FAQs here.