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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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31 Coffees
Samuel Degelo
Subtle & Delicate
Samuel Degelo
$24.15
Hartmann Honey
Sweet & Tart
Hartmann Honey
$21.20
Gorilla Summit
Funky & Fruity
Gorilla Summit
$21.20
Ethiopia - Dur Feres
Funky & Fruity
Ethiopia - Dur Feres
$21.80
La Familia Guarnizo
Sweet & Inviting
La Familia Guarnizo
$21.20
Bonita Natural
Funky & Fruity
Bonita Natural
$22.40
Beriti
Funky & Fruity
Beriti
$22.40
Ethiopia Kochere
Subtle & Delicate
Ethiopia Kochere
$19.45
El Salvador Finca El Cerro
Funky & Fruity
El Salvador Finca El Cerro
$25.90
Las Margaritas
Sweet & Tart
Las Margaritas
$25.90
Bright
Balanced & Fruity
Bright
$20.00
El Salvador Buenos Aires Natural
Chocolaty & Sweet
El Salvador Buenos Aires Natural
$21.20
Leftist Espresso
Chocolaty & Sweet
Leftist Espresso
$18.85
Zip Zinger
Balanced & Fruity
Zip Zinger
$18.85
Phantom Limb Blend
Balanced & Fruity
Phantom Limb Blend
$20.00
Bella Carmona, Guatemala
Sweet & Inviting
Bella Carmona, Guatemala
$21.50
Gesha Village 2020 Dry Processed
Subtle & Delicate
Gesha Village 2020 Dry Processed
$70.00
Balanced
Sweet & Smooth
Balanced
$20.00
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.