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Brazil – Carmo de Minas
Brazil – Carmo de Minas

Sweet with grapefruit acidity and a syrup-y mouthfeel; guava, brown sugar, grape skin and vanilla tea flavors.

Burundi – Commune of Rango
Burundi – Commune of Rango

Heavy, juicy, sweet and citric with caramel, toffee, lime, and lemongrass.

Burundi Microlot
Burundi Microlot

Citric and heavy with an herbal-grapefruit aftertaste.

Colombia Hulia – Decaf
Colombia Hulia – Decaf

Mild, sweet and clean with citric acidity; graham and lemon flavors.

Democratic Republic of the Congo – Bishange Village
Democratic Republic of the Congo – Bishange Village

Tart, sweet, rich and savory with citrus fruit and floral flavors.

Ethiopia Guji
Ethiopia Guji

Sweet with tart acidity and a delicate mouthfeel; coffee cherry, cocoa and lime flavors.

Ethiopia Yirgacheffe
Ethiopia Yirgacheffe

Rich sweetness with big fruit acidity and a smooth mouthfeel; very floral with jasmine, apricot, peach, citrus fruit and an almond aftertaste.

Guatemala – El Chalum
Guatemala – El Chalum

Balanced, sweet and soft with chocolate, caramel and lemon flavors.

Guatemala San Pedro
Guatemala San Pedro

Mellow, citric and clean with toffee, almond and dark chocolate flavor with an herbal aftertaste.

Peru Lima
Peru Lima

Mellow and sweet with fruit acidity and a smooth mouthfeel; floral with toffee and citrus fruits.

Light Roast
Light Roast

Roasted just into first crack, light roasted coffee exhibits brighter, sharper flavors. The light roasting process also results in higher caffeine levels by volume (if measured by weight, there is not much difference). Recommended most for those who are experimenting with their coffee.

House Roast
House Roast

The Roast Master (yours truly) has worked with each coffee extensively, and has developed what they consider the best possible roast profile. This is usually a bell-curve into first crack, allowing the coffee to mature here for a precise amount of time, and finished before the approach towards second crack.

Dark Roast
Dark Roast

Brought all the way through second crack, dark roasted coffee will usually develop oil on the surface, with smokey carbon notes. Recommended for frigid mornings and self-analysis sessions. Note: not recommended for Ethiopian varieties.

Fine
Fine

Perfect for espresso & Turkish.

Medium
Medium

Ideal for drip, coffee pots & pour-overs.

Course
Course

Best for french press & cold brew.

Whole Bean
Whole Bean

The best way to go. It’s worth getting a grinder, we promise.

4oz
4oz
16oz
16oz
32oz
32oz
6lb
6lb
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$4.49$65.99

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Additional information

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Coffee

Brazil – Carmo de Minas, Burundi – Commune of Rango, Burundi Microlot, Colombia Hulia – Decaf, Democratic Republic of the Congo – Bishange Village, Ethiopia Guji, Ethiopia Yirgacheffe, Guatemala – El Chalum, Guatemala San Pedro, Peru Lima

Roast Level

Light Roast, House Roast, Dark Roast

Grind

Fine, Medium, Course, Whole Bean

Size

4oz, 16oz, 32oz, 6lb