Why fresh roasted coffee?
Most grocery-store coffee was roasted weeks or months before it reached the shelf, and coffee starts losing its aroma and flavor soon after roasting. We don't roast your beans until you order them, so your bag arrives fresh, with the sweetness and origin flavors you can actually taste.
Roast Types
Every bag is roasted to order, so you can have it however you like it. Roast level changes a coffee more than almost anything else: lighter roasts keep the flavors of where the bean was grown, and darker roasts bring out the flavors of the roasting itself.
Light
Bright, fruity and tea-like, with the most acidity and the origin's character front and center. Best for pour-over and drip.
Try it with: Tanzania Mutwari Peaberry, Guatemala Jasmin
Medium
The balance point: sweetness, body and origin flavor all share the cup. Good for any brewer. If you're unsure, start here.
Try it with: Mexico La Laja, Costa Rica Tarrazu, House Blend
Medium-Dark
Richer and heavier, with chocolate, caramel and toffee taking over from fruit, and less acidity. Great for French press, and with milk.
Try it with: Mexico Organic, Brazil Florada
Dark
Bold and smoky, with bittersweet chocolate, a heavy body and the lowest acidity. Made for espresso and anyone who takes their coffee strong.
Try it with: Classic Espresso Blend