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439 Coffees

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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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439 Coffees
Honduras Hernan Giron
Sweet & Inviting
Honduras Hernan Giron
$21.20
Pantan Musara
Sweet & Tart
Pantan Musara
$23.55
Guatemala
Sweet & Inviting
Guatemala
$21.60
Colombia El Girasol
Sweet & Tart
Colombia El Girasol
$22.95
Ethiopia
Subtle & Delicate
Ethiopia
$22.85
Pump House
Syrupy & Smooth
Pump House
$18.85
Kenya Kiandu
Sweet & Tart
Kenya Kiandu
$24.75
Colombia Juan Jimenez
Sweet & Inviting
Colombia Juan Jimenez
$29.45
Cafe Del Sol
Sweet & Smooth
Cafe Del Sol
$18.85
Burundi Indoto
Sweet & Tart
Burundi Indoto
$20.60
Suke Quto
Subtle & Delicate
Suke Quto
$24.75
Angel BBs
Sweet & Smooth
Angel BBs
$17.35
El Mural
Sweet & Inviting
El Mural
$21.80
Kenya Gondo Peaberry
Sweet & Tart
Kenya Gondo Peaberry
$24.75
Nicaragua Flor de Dalia Natural Fair Trade Organic
Sweet & Inviting
Nicaragua Flor de Dalia Natural Fair Trade Organic
$21.20
Halo Beriti
Sweet & Tart
Halo Beriti
$25.90
Joven Burundi Turihamwe
Sweet & Tart
Joven Burundi Turihamwe
$21.20
Little Italy Blend
Sweet & Smooth
Little Italy Blend
$18.85
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.