The House Blend is designed to be the same bag after bag. Like blended whiskey, a good coffee blend is optimized for balanced flavor and consistency.

Specialty coffee has tended to shun anything dark. With Noche Oscura we've sought to roast high quality green coffee for those who prefer a dark, bold cup. This comes straight out of our conviction that good coffee is for everyone.

Standard Espresso is a blend that elevates classic espresso characteristics as a shot or with milk. It's a benchmark, a standard, for what classic espresso should be.

We developed Deviation Espresso to give our roasters room to diverge from the expectations many have for a classic espresso, which also allows us to work with a wider array of coffees from a variety of origins for this offering.

Our first Costa Rican coffee in a long time, Finca Las Casuarias has a very clean, crisp red apple character, slightly sweet but still with a dryness to it that is also reminiscent of mild black tea. There is a subtle citrusy, berry-like acidity. All of this comes together in balance and makes a notable, yet delicate coffee.

Before we discovered Sugarcane Process decaf, we had a hard time being excited about decaf. Now we love it as much as all our other coffees.

Espresso is one of the most exciting ways try coffee. It's packed full of flavor and nuances that are constantly changing and developing. With this set, you have the opportunity to try a classic full bodied espresso along side a unique modern one.

In our pursuit of "Good Coffee for Everyone," we developed Anchor Blend to sit on the breakfast table (or at the diner) and help folks wake up with something straight forward that can go with a heavy breakfast.

Sparkly is a term we sometimes use for coffees that pop with bright fruit character or floral notes. It's a characteristic that certain Ethiopian coffees excel at and this is one. We love how the red apple sweetness persists throughout the cup as bright notes such as lemongrass and stone fruits pop with each sip.

This is one of the sweetest coffees we've ever tasted. There is a rich, syrupy body carrying reminiscent of honey and caramel with fruit notes of pear and subtle strawberry sweetness. A pistachio brightness is present as an undertone to the sweetness.

Juicy. Fruity. A hint of funk. This is a classic Ethiopian natural with a creamy mouthfeel that carries an array of fruit flavors. It's a bit in your face in a good way.

This is a unique coffee in every respect. We purchased a small amount (30kg) last year and didn't think we'd be able to get it again because the Islands' production volume is so small. However, we were able to pick up a small amount this year and once again we're in love with it as espresso. If you are an espresso person, you've got to try it. It's a great filter coffee as well, but brewed as espresso the salt and sweet character - salted caramel - persists unlike anything we've ever tried before. The uniqueness of its flavor matches its origin - the remote Galápagos Islands, which sustainably produce only a very small amount of coffee each year.

Our second year with this coffee from the Kungahara Women's Group. They consistently produced a very clean cup with sweet syrupy body and a mix of savory notes (lemongrass) and sweet undertones. We love that this coffee has a great flavor profile that you could say is all its own. It's not a Central American profile or a Kenyan character, it's Rwandan in all the best ways.

This coffee from Yirgacheffe's Gedeo Zone has a rich, creamy sweetness like a lemon drop candy that develops into delicate notes of jasmine and a fruity mango finish. It's a great coffee to sip reflectively but is still a very enjoyable cup if you're just trying to wake up.