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42 Coffees
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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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42 Coffees
Third Coast Espresso
Syrupy & Smooth
Third Coast Espresso
$0.00
Karmadillo Dark Espresso Blend
Comforting & Rich
Karmadillo Dark Espresso Blend
$0.00
Klatch House Espresso
Syrupy & Smooth
Klatch House Espresso
$0.00
Blackstrap Blend
Sweet & Smooth
Blackstrap Blend
$0.00
Flying Monkey Espresso
Syrupy & Smooth
Flying Monkey Espresso
$0.00
Organic Espresso
Deep & Rich
Organic Espresso
$0.00
ORG Espresso
Deep & Rich
ORG Espresso
$0.00
World's Best Espresso (WBC)
Syrupy & Smooth
World's Best Espresso (WBC)
$0.00
Blacksmith Espresso
Syrupy & Smooth
Blacksmith Espresso
$0.00
Dharma Espresso Blend
Syrupy & Smooth
Dharma Espresso Blend
$0.00
Caffe Del Sol
Syrupy & Smooth
Caffe Del Sol
$0.00
Alchemy
Syrupy & Smooth
Alchemy
$0.00
Leftist Espresso
Chocolaty & Sweet
Leftist Espresso
$0.00
Black Magic - Espresso Blend
Deep & Rich
Black Magic - Espresso Blend
$0.00
Black Cat Decaf Espresso
Syrupy & Smooth
Black Cat Decaf Espresso
$0.00
Tarrazu Espresso
Syrupy & Smooth
Tarrazu Espresso
$0.00
West Coast
Syrupy & Smooth
West Coast
$0.00
Intensi
Deep & Rich
Intensi
$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.