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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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43 Coffees
Cruz del Sur
Sweet & Tart
Cruz del Sur
$0.00
4 & 20 French Roast
Comforting & Rich
4 & 20 French Roast
$0.00
Marco's
Comforting & Rich
Marco's
$0.00
Farmhouse Breakfast Blend
Balanced & Fruity
Farmhouse Breakfast Blend
$0.00
Virgil's
Roasty & Smoky
Virgil's
$0.00
Benchmark
Syrupy & Smooth
Benchmark
$0.00
Funky Chicken
Sweet & Smooth
Funky Chicken
$0.00
Monolith
Comforting & Rich
Monolith
$0.00
Bleu
Roasty & Smoky
Bleu
$0.00
Ruby's
Syrupy & Smooth
Ruby's
$0.00
The Daily
Sweet & Smooth
The Daily
$0.00
Illumination Blend
Balanced & Fruity
Illumination Blend
$0.00
The Chronic
Comforting & Rich
The Chronic
$0.00
Chronic Super Dank
Comforting & Rich
Chronic Super Dank
$0.00
El Gallo Organic Breakfast Blend
Sweet & Smooth
El Gallo Organic Breakfast Blend
$0.00
Rouge
Roasty & Smoky
Rouge
$0.00
The Waverly
Syrupy & Smooth
The Waverly
$0.00
Organic Peru Estrella Divina
Sweet & Tart
Organic Peru Estrella Divina
$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.