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39 Coffees
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All Coffee

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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39 Coffees
The Amsterdam - 5 lb bag
Sweet & Smooth
The Amsterdam - 5 lb bag
$85.00
Ad Astra - 5 lb bag
Roasty & Smoky
Ad Astra - 5 lb bag
$85.00
Buena Vista - 5 lb bag
Chocolaty & Sweet
Buena Vista - 5 lb bag
$85.00
Nicaragua Jinotega Community - 5 lb bag
Sweet & Inviting
Nicaragua Jinotega Community - 5 lb bag
$85.00
Newsstand - 5 lb bag
Sweet & Smooth
Newsstand - 5 lb bag
$85.00
French Roast - 5 lb bag
Roasty & Smoky
French Roast - 5 lb bag
$75.00
The Waverly - 5 lb bag
Syrupy & Smooth
The Waverly - 5 lb bag
$85.00
Waxwing - 5 lb bag
Sweet & Smooth
Waxwing - 5 lb bag
$75.00
Happy Medium - 5 lb bag
Sweet & Smooth
Happy Medium - 5 lb bag
$75.00
All Seasons - 5 lb bag
Sweet & Smooth
All Seasons - 5 lb bag
$75.00
Old Crow Cuppa Joe - 5 lb bag
Balanced & Fruity
Old Crow Cuppa Joe - 5 lb bag
$75.00
The Daily - 5 lb bag
Sweet & Smooth
The Daily - 5 lb bag
$85.00
Mexico Oaxaca - 5 lb bag
Balanced & Fruity
Mexico Oaxaca - 5 lb bag
$75.00
Rivera - 5 lb bag
Sweet & Inviting
Rivera - 5 lb bag
$100.00
Rocketeer - 5 lb bag
Comforting & Rich
Rocketeer - 5 lb bag
$75.00
La Familia Guarnizo - 5 lb bag
Sweet & Inviting
La Familia Guarnizo - 5 lb bag
$100.00
Emporium House Blend - 5 lb bag
Sweet & Smooth
Emporium House Blend - 5 lb bag
$75.00
Dirty Bird - 5 lb bag
Roasty & Smoky
Dirty Bird - 5 lb bag
$85.00
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.