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34 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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34 Coffees
H.O.M.E.S. Blend
Roasty & Smoky
H.O.M.E.S. Blend
$17.35
Finca Cedral Alto
Sweet & Inviting
Finca Cedral Alto
$24.75
Costa Rica La Pastora
Sweet & Inviting
Costa Rica La Pastora
$18.85
Take Me Home (Costa Rica)
Sweet & Inviting
Take Me Home (Costa Rica)
$18.85
Inkwell, House Blend
Sweet & Smooth
Inkwell, House Blend
$17.35
Costa Rica
Sweet & Inviting
Costa Rica
$20.00
Costa Rica La Minita
Chocolaty & Sweet
Costa Rica La Minita
$18.85
Costa Rica Las Lajas Natural
Funky & Fruity
Costa Rica Las Lajas Natural
$29.45
Belly Warmer
Sweet & Smooth
Belly Warmer
$18.85
Espresso del Fuego
Syrupy & Smooth
Espresso del Fuego
$18.25
Tarrazu
Chocolaty & Sweet
Tarrazu
$16.50
Dharma Espresso Blend
Syrupy & Smooth
Dharma Espresso Blend
$19.45
9 to 5
Roasty & Smoky
9 to 5
$17.35
Riqueza Dark Blend
Roasty & Smoky
Riqueza Dark Blend
$19.45
Three Pillars
Comforting & Rich
Three Pillars
$19.45
Costa Rica Montes De Oro
Sweet & Inviting
Costa Rica Montes De Oro
$24.45
Snow Leopard
Sweet & Smooth
Snow Leopard
$21.20
Tarrazu Espresso
Syrupy & Smooth
Tarrazu Espresso
$16.80
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.