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171 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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171 Coffees
Colombia Maria Elsy Chavez
Sweet & Tart
Colombia Maria Elsy Chavez
$24.75
Emporium House Blend
Sweet & Smooth
Emporium House Blend
$17.35
Petunias
Sweet & Smooth
Petunias
$17.35
Ad Astra Signature Blend
Roasty & Smoky
Ad Astra Signature Blend
$17.35
The Bowery
Roasty & Smoky
The Bowery
$17.35
Los Gigantes, Colombia
Sweet & Tart
Los Gigantes, Colombia
$20.00
House Blend
Sweet & Smooth
House Blend
$17.35
Palmera
Sweet & Tart
Palmera
$21.20
Hang Tough
Comforting & Rich
Hang Tough
$21.20
Two Bridges
Sweet & Smooth
Two Bridges
$17.35
Estate La Esperanza
Funky & Fruity
Estate La Esperanza
$25.90
All Seasons Blend
Sweet & Smooth
All Seasons Blend
$17.35
West Pole Dark Roast
Comforting & Rich
West Pole Dark Roast
$17.35
Flatlander Signature Blend
Sweet & Smooth
Flatlander Signature Blend
$17.35
Rise and Shine
Roasty & Smoky
Rise and Shine
$17.35
Central Park
Comforting & Rich
Central Park
$17.35
Carmela's
Sweet & Smooth
Carmela's
$17.35
Colombia La Pradera
Sweet & Tart
Colombia La Pradera
$20.55
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.