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.

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.

This is our second year of bringing in this Tolima Coffee, Las Brisas. Once again it is a rich cup. It has a full body that doesn't come at the expense of cleanness. This year's crop is juicier with a bit more fruit character yet still very balanced with a chocolate character and subtle green apple acidity. A great single origin to have with a big breakfast or to enjoy its nuances on its own.

Delicate, yet full bodied, this Ethiopian heirloom coffee cultivated in Colombia has a pronounced florality (lime zest, mint) on the nose and when sipped. It doesn't sacrifice body however, and sweet watermelon flavor pleasantly coats the mouth. Through farming and experimental fermentation, Nestor Lasso has produced a coffee that exemplifies what makes trying new coffees so exciting.

When you source coffees it's usually a disappoint to come across a decaf on the cupping table. Not with Atunkaa. It's a good tasting coffee in its own right, that just happens to be decaf. It's also farm level traceable, which is uncommon among coffees in general but practically unheard of with decaf.

This is a complex coffee from El Salvador. Almost savory when hot, it quickly develops a pleasant, tangy acidity with strawberry notes and gains a bit of honey sweetness as it cools, mellowing out but retaining its acidity throughout.

We enjoyed this coffee so much last year we had to get more! Once again, it offers an incredibly clean cup. The flavor profile is subtle, with red apple and dried fruit flavors along with slight nougat finish. It's also a very balanced coffee, with sweetness and acidity playing well together throughout.

This Guji natural has the body, fruit character, and sweetness you want in a natural but without any funky or boozy characteristics. It has clarity and richness like few coffees we've ever tried.

This delightful coffee from Telila station is bright and acidic, with lemon and cherry notes atop of sweetness and delicate body.

This honey processed coffee from Josue Recinos has a delicate character with mild, yet present acidity that comes out in subtle hibiscus notes alongside orange and agave sweetness. It's a well balanced coffee that's easy to enjoy.

Finca La Colmenita has made a coffee that's rich without sacrificing balance or clean cup character. The richness comes through a chocolate note that is complimented by a honey sweetness and delicate plum notes.