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29 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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29 Coffees
Honduras Edgardo Tinoco Natural
Funky & Fruity
Honduras Edgardo Tinoco Natural
$23.85
Rocketeer
Comforting & Rich
Rocketeer
$17.35
Black Velvet
Comforting & Rich
Black Velvet
$17.35
Eureka!
Sweet & Smooth
Eureka!
$20.60
71 House Blend
Sweet & Smooth
71 House Blend
$17.35
Balanced
Sweet & Smooth
Balanced
$20.00
House Blend
Sweet & Smooth
House Blend
$17.35
Old Crow Cuppa Joe
Balanced & Fruity
Old Crow Cuppa Joe
$17.35
Honduras COMSA
Sweet & Smooth
Honduras COMSA
$17.35
Honduras Miraflores
Sweet & Inviting
Honduras Miraflores
$23.85
Cold Brew
Sweet & Smooth
Cold Brew
$17.35
Organic Tanagers Song
Sweet & Smooth
Organic Tanagers Song
$20.00
Honduras Las Peñitas
Chocolaty & Sweet
Honduras Las Peñitas
$21.20
Farmhouse Breakfast Blend
Balanced & Fruity
Farmhouse Breakfast Blend
$17.35
Organic French
Roasty & Smoky
Organic French
$20.00
Diesel Dark Roast
Comforting & Rich
Diesel Dark Roast
$17.35
Snow Leopard
Sweet & Smooth
Snow Leopard
$21.20
Waxwing
Sweet & Smooth
Waxwing
$17.35
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.