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IT'S BACK!!! Finally available for the 2026 crop year, and just as fabulous as before. This is a crowd favorite year after year.  This cup is very thick and creamy, filled with semi-sweet chocolate and nutty tones.  A very easy to drink coffee. A hint of soft fruit can be seen, but it's pretty faint, not super noticeable until the cup cools.  Good for Espresso 

The aroma is very nutty and sweet. Medium bodied and low acidity – this is a traditional tasting Brazil – thick, creamy, nutty and semi-sweet. A sweet first taste, almost a little fruity, and then quickly turns darker-toned with a bakers chocolate and slightly toasted walnut flavor. Great blend base for espresso but many will love it as an S/O drinker. Good for Espresso 

A lovely & fresh coffee, our first new crop Peru.   Medium to low acidity, with a thicker body and mouthfeel. A wonderful more chocolaty cup that shows some nuttiness.  A smooth and rich cup, more chocolaty than nutty. Pulls a peanut brittle like tone (some may say hint of caramel), not quite candy like, more peanut than brittle but we all thought it to be a good descriptor. A good daily drinker.  Good for Espresso

 A very rich, strong and smooth cup. A cousin to Sumatra or Sulawesi coffee; Blue Moon always is a bit smoother without as much peaty earthiness, or swampy fruit. A sweeter cup for an Indo with malt, chocolate with a little traditional earthy terroir of the wet-hulled Indonesians. Fuller bodied, a little hint of acidity at a medium roast level. OUT OF STOCK

 Fully washed Bourbon from the Katanda washing station in the Isale region of North Kivu, on the edge of Virunga National Park, grown by smallholders between 1,500 and 1,800 masl on volcanic soil and dried on raised beds. Certified organic and Rainforest Alliance. A heftier cup with more rustic dark chocolate and spice notes, good body and mouthfeel with a little hint of brightness upfront at light-medium roasts, put there to remind you its still an African.  

The growing region of Huehuetenango (pronounced way-way-tenango) is on the border of Mexico and is some of our favorite Central American coffee because of its chocolate and nutty tastes. This one is from a farm called Hamacas (Hammock) which has been in the same family (Vides) for twenty years. 

This has the chocolate-nutty taste that you would expect, but also has a tangy undertone of citrus and dried fruit . Good for Espresso 

These beans are grown near a town called Sipi Falls, which is near Victoria Falls — one of the most beautiful places in the world.  Every year this crop tastes better and gets bigger.   You will have a rich mug of coffee with raisin cookie, cherry, brown sugar.  It's our favorite of all origins for a chocolate brownie tasting delicious cold brew.  Good for Espresso 

This is the original ever popular Ethiopian heirloom coffee with that “everything wonderful” flavor profile.  Our medium roasts brings some lovely balance to the cup, less aromatic than the light roasts, but you can still tell you have a nice Ethiopian with one sniff. A pinch of crispness upfront on top of a well developed chocolaty base tone.  

Indian Monsooned Malabar is a very low acidity, thick and creamy, overly earthy style cup of coffee. There is a lot of sweet tones in this cup depending on the roast and one can taste a little hint of the natural processing soft fruit tones and classic Indian spice notes.  A pretty wild cup for you stronger coffee fans or espresso heads. Good for Espresso Blends

A very nicely balanced cup. A hint of bright tangerine/orange acidity up front with some floral and soft fruit at lighter roasts, balanced by a semi-sweet nutty, chocolaty body. Expect notes of caramel, baking chocolate and orange zest with remarkable clarity and a creamy, smooth mouthfeel.  Good foe Espresso

Most Tanzanian coffee reaches the cup as a blend of many farms and varieties pooled into a single regional lot. This is the exact opposite: a single-cultivar, single-estate lot of SL-28, fully traceable to Gaia Estate on the southern rim of the Ngorongoro Crater. The beans here are unusually large and dense for East Africa, and the cup leans on bright, juicy acidity  a touch higher acidity than usual   with sweet orange and lemon brightness  over deep chocolate base.

A washed coffee from small family farms around the Musasa mill in Rwanda's Gakenke district — plots so small they're measured in coffee trees, not acres. It's grown and milled by the Dukunde Kawa Cooperative, whose workforce is more than 80% women, with earnings reinvested in healthcare, livestock, and the local environment. Clean and bright with a chocolatey base and a soft, tea-like sweetness.

A well-balanced coffee known for its syrupy heavy body structure, its low acidity, and the rich earthy/chocolaty tastes that it exudes in the cup. There are notes jasmine all over this cup overtones, a cocoa aroma, with a clean chocolaty aftertaste.  If you like a full-bodied, rich-tasting coffee, then you will not want to pass up this highly regarded offering from Sumatra!  

 Expect a complex and refined cup featuring notes of bright citrus (clementine and grapefruit) and sweet stone fruit (peach and apricot). These fruit notes are grounded by a comforting base of caramel and a clean, lingering black tea finish.  This coffee has a medium body with vibrant acidity.  It's aroma is fragrant with notes of orange blossom, sweet jasmine, and subtle brown sugar. 

 The aroma is floral and sweet like honey. A nice medium bodied, smooth & creamy cup of coffee with little stronger floral aspect, medium to low acidity. It does get a good lemongrass tone at lighter roasts with a soft fruit tone as the cup cools, crisper cup with a slight nutty tone. The cup finishes with a pleasantly surprising spiciness. This is a savory cup of coffee with wonderful complexities. 

Slightly sweet upfront with a hint of crispness balanced with a stronger toasted walnut/chocolaty undertone. A little hint of acidity at our medium roast point really creates a nicely balanced cup with a broad flavor profile.  Good for Espresso 

Marked with a pleasant acidity, not over the top but noticeable. A slight citrus note upfront with hints of red fruit that balances well with a cocoa/chocolate base note. A little nutty and spice undertone linger in the aftertaste.  Good for Espresso

This is cleaner and brighter than the heavy, earthy cup most people expect from Indonesia. When we tasted it we found a floral acidity that leans toward orange without getting fruity, good sweetness and a medium body. The finish has that classic wet hulled flavor, a little woody with a hint of almond, and it all stays clean, which is what we liked most -   brown sugar, milk chocolate and almond, soft acidity and a rounder body.  Good for Espresso 

 A clean, sweet and smooth daily drinking cup! A little fuller bodied at our medium roast level with a great balance between the slight winy/floral notes & nutty/malty darker tones.  The very sweet nutty tones come off a bit caramel like. Still plenty malty, it will linger on the tongue in the finish. Would definitely be considered low-acidity. Just a wonderful cup.

A washed Burundi from the 394 farmers of the Nyamahiti Coffee Washing Station, in Tangara (Ngozi), at 1,570 masl on volcanic soil and grown from local bourbon. A clean, medium-bodied cup that is more chocolaty than citric, with good cacao, soft floral acidity, a touch of green tea and dried apricot.   A classic example of African coffee, bold and spicey, nutty/chocolaty with some herbal overlays.  A steal at this price! Good for Espresso

This cup is nice and chocolaty, lower acidity and medium bodied with a little sweeter edge to it. Besides a chocolaty factor one will get some herbaceous nutty/caramel/floral like tones  for a fabulous cup. Good for Espresso

A true aficionado knows that espresso is an extraction method, not a roast per se. You can actually use any bean you want. However, some beans are just better for it. We recommend bolder beans like Zambia, Bolivia, Bali, Guatemala, or Nicaragua .  We then mix in some Indian Robusta (15%) to add even more earthiness and body. Plus, the Robusta creates the sumptuous crema that you expect from a great espresso, and adds the caffeine kick you need!