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400 Coffees

All Coffee

Our 400+ specialty coffees come from the best in the nation and are roasted fresh only when you place your order! So whether you take it whole or ground, decaf or full throttle, your top-rated coffee is guaranteed a winner.

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400 Coffees
East Timor
Chocolaty & Sweet
East Timor
$0.00
La Familia Guarnizo
Sweet & Inviting
La Familia Guarnizo
$0.00
Los Gigantes, Colombia
Sweet & Tart
Los Gigantes, Colombia
$0.00
Guatemala Aragon
Sweet & Inviting
Guatemala Aragon
$0.00
Guatemala El Injerto Natural
Funky & Fruity
Guatemala El Injerto Natural
$0.00
Hudson
Roasty & Smoky
Hudson
$0.00
Colombia Huila Organic
Chocolaty & Sweet
Colombia Huila Organic
$0.00
Guatemala Hunapu
Sweet & Tart
Guatemala Hunapu
$0.00
Carmela's
Sweet & Smooth
Carmela's
$0.00
Costa Rica La Minita
Chocolaty & Sweet
Costa Rica La Minita
$0.00
Organic Colombia Fondo Paez
Sweet & Tart
Organic Colombia Fondo Paez
$0.00
Flor Del Sol Signature Blend
Sweet & Smooth
Flor Del Sol Signature Blend
$0.00
Flatlander Signature Blend
Sweet & Smooth
Flatlander Signature Blend
$0.00
Cruz del Sur
Sweet & Tart
Cruz del Sur
$0.00
Colombia San Roque
Chocolaty & Sweet
Colombia San Roque
$0.00
Italian Roast
Roasty & Smoky
Italian Roast
$0.00
Gotham Blend
Comforting & Rich
Gotham Blend
$0.00
Two Bridges
Sweet & Smooth
Two Bridges
$0.00
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.