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402 Coffees

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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402 Coffees
Lugmapata - Ecuador
Citrusy & Tart
Lugmapata - Ecuador
$0.00
Gishamwana Island
Citrusy & Tart
Gishamwana Island
$0.00
El Tambo
Citrusy & Tart
El Tambo
$0.00
RWANDA Karambi Station, Nyamasheke
Citrusy & Tart
RWANDA Karambi Station, Nyamasheke
$0.00
Bangi Natural
Funky & Fruity
Bangi Natural
$0.00
Thunguri AA
Sweet & Tart
Thunguri AA
$0.00
Tulise Beyen Dore
Funky & Fruity
Tulise Beyen Dore
$0.00
Organic Prism Blend
Balanced & Fruity
Organic Prism Blend
$0.00
Colombia Nariño Microlot SOE
Chocolaty & Sweet
Colombia Nariño Microlot SOE
$0.00
Ethiopia Reko Yirgacheffe
Sweet & Inviting
Ethiopia Reko Yirgacheffe
$0.00
Honduras Buenos Aires
Sweet & Inviting
Honduras Buenos Aires
$0.00
Kenya Kevote
Chocolaty & Sweet
Kenya Kevote
$0.00
Thailand Doi Pangkhon Natural
Funky & Fruity
Thailand Doi Pangkhon Natural
$0.00
Costa Rica La Lia Natural
Funky & Fruity
Costa Rica La Lia Natural
$0.00
Peru Cajamarca Fair Trade Organic
Sweet & Inviting
Peru Cajamarca Fair Trade Organic
$0.00
El Salvador Los Pirineos Pacamara
Chocolaty & Sweet
El Salvador Los Pirineos Pacamara
$0.00
Mushonyi
Sweet & Inviting
Mushonyi
$0.00
Honduras Edgardo Tinoco
Sweet & Inviting
Honduras Edgardo Tinoco
$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.