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466 Coffees

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Choose from a wide variety of coffee from the top roasters in the US. All coffee is roasted to order and shipped fresh to your door.

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466 Coffees
Bom Senso
Comforting & Rich
Bom Senso
$17.40
Angel BBs
Balanced & Fruity
Angel BBs
$17.35
Space Cadet
Sweet & Smooth
Space Cadet
$17.35
West Pole Dark Roast
Comforting & Rich
West Pole Dark Roast
$17.35
Emporium House Blend
Sweet & Smooth
Emporium House Blend
$17.35
The Amsterdam
Sweet & Smooth
The Amsterdam
$17.35
Flatlander Signature Blend
Sweet & Smooth
Flatlander Signature Blend
$17.35
Lume
Sweet & Tart
Lume
$22.95
Bistro Blend
Sweet & Smooth
Bistro Blend
$17.35
Paubrasil
Sweet & Smooth
Paubrasil
$17.35
Carmela's
Sweet & Smooth
Carmela's
$17.35
Colombia
Chocolaty & Sweet
Colombia
$20.00
Suke Quto
Subtle & Delicate
Suke Quto
$24.75
Rocketeer
Comforting & Rich
Rocketeer
$17.35
Ad Astra Signature Blend
Roasty & Smoky
Ad Astra Signature Blend
$17.35
Colombia La Orquidea
Sweet & Tart
Colombia La Orquidea
$19.95
Gotham Blend
Comforting & Rich
Gotham Blend
$17.35
Two Bridges
Balanced & Fruity
Two Bridges
$17.35
Coffee Talk
From Our Coffee Expert

How is specialty coffee different from standard coffee?

Specialty coffee is a term coined by Erna Knutsen in 1974, refers to any coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal microclimates, and have distinctive and unique flavor profiles, with little to no defects.

What is third wave coffee?

We’re currently in the third wave of coffee. The first wave of American coffee culture was putting pre-ground, vacuum sealed cans in every kitchen. The second wave started in the late ‘60s with the advent of the “coffee break,” the introduction of Peet’s coffee by Alfred Peet, and carried through the invention of Starbucks. The third wave of coffee focuses on sourcing, transparency along the supply chain, nuanced flavors, and the skillset of the barista. The term “third wave” was coined by Timothy Castle in 1999. Now, third wave is synonymous with specialty coffee, and many professionals use the terms interchangeably.

What do ratings mean for coffee and who rates them?

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it's green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues, defects and taints, will lower the overall score.