We’re proud to work with some of the very best coffee roasters in the world. Looking for a coffee recommendation? Seeking fresh roasted coffee? Perhaps you want to find a new coffee to order online!
Here is a list of recommended coffee offerings from our roasting partners!
Amavida Coffee Roasters
Camber Coffee Roasters
CXFFEEBLACK
Equator Coffees
Intelligentsia Coffee
Joe Coffee
Monogram Coffee
Night Swim Coffee
Olympia Coffee Roasters
Onyx Coffee Lab
Partners Coffee
PERC Coffee
Stumptown Coffee Roasters
Verve Coffee Roasters
Amavida Coffee Roasters
Amavida Coffee Roasters: Natural Bolivia AIPEP—This limited release offering is from the primary-level producer association AIPEP, located in the Yungas mountains of Bolivia. This premium lot was the product of a substantial quality project involving the construction of new drying tables. The project was fully funded by Cooperative Coffees impact fund, which is used to assist coffee farmers at origin. We found this natural processed coffee to be pleasantly dense, with notes of blueberry, grape and black tea in the cup.
Camber Coffee Roasters
Camber Coffee: Kenya Gachatha Peaberry—Our newest offering is a stunning peaberry selection that will thrill any Kenya coffee lover. Notes of tart red currant, brilliant clementine, and refreshing casaba melon make this a sweet and beautiful cup.
CXFFEEBLACK
CXFFEEBLACK: OG Guji Mane—Brought to you by an all black supply chain. Grown by black farmers in the town of Uraga in the Guji Zone of Oromia in Ethiopia, exported by Black community leaders Ture Waji, aka the “King Of Guji”and the big homie Mike Mamo of Bmore and Ethiopian acclaim through their collaborative effort, Green Spring Coffee. It was imported through the homies at Equatorial Coffee Consultants and roasted by Renata Henderson and Sydni Barnes, Black women carrying the legacy that Ethiopian women started over 2,000 year ago.
This coffee was naturally processed at a washing station in the Guji Zone of Oromia in Ethiopia, and reminds us of passionfruit, papaya, nougat, caramel and dark chocolate.
Equator Coffees
Equator Coffees: Guatemala El Injerto Ethiopia Landrace Natural—We feel very fortunate to be roasting this delicious Ethiopia Landrace Natural—another rare coffee from our friends at El Injerto in Guatemala. This natural-processed single origin is fruity, spicy, and complex with flavors of black plum, ruby port, and star anise. Reviewed by Coffee Review in September 2023, this coffee scored an incredible 94 point review!
Intelligentsia Coffee
Intelligentsia Coffee: Summer Solstice Blend—Each year Intelligentsia takes a fresh approach to their seasonal blends, curating flavors that will best evoke the spirit of the season. This year features a deliciously juicy, sweet blend of coffees from Ethiopia, Colombia, and Peru. Sip and indulge in alluring notes of blueberry, honey, and lime. Perfect for a sun-drenched Summer morning.
Joe Coffee
Joe Coffee: Colombia La Familia Guarnizo—This coffee comes to us through a strong relationship between Joe Coffee and the El Paraiso growers’ association in Huila, Colombia. This bright and light-bodied selection was grown by a special group of El Paraiso’s member farmers: the Guarnizo family. Featuring notes of stone fruit and almonds with a medium acidity, this coffee is a customer favorite.
Monogram Coffee
Monogram Coffee: Floripondio—Grown in a tropical microclimate with a distinct terroir, Floripondio is an ideal farm for experimenting with growing different varieties of coffee. It is a breathtaking farm, growing incredible coffees, and under the guidance of the Rodriguez family the coffees are grown, harvested and processed with close attention to detail every step of the way. Floripondio is a batian coco natural that has super clean and juicy flavours of plum and nougat with a creamy body.
Night Swim Coffee
Night Swim Coffee: Nano Genji #8—One of the cornerstones of the Night Swim Coffee menu are fresh Ethiopian coffees that arrive every summer from our friends at Red Fox Coffee Merchants. These historic and storied lots from the Agaro region of Ethiopia showcase the complexity, acidity, and florality that we’ve grown to expect from fresh Ethiopian coffees. We’re more thrilled than ever to offer a lot from Nano Genji – our first time buying from the co-op. Nano Genji is a part of the Kata Muduga Union, a union of 39 co-ops and washing stations that focus on quality coffees and paying dividends directly to the Union members.
Nano Genji is the sibling mill to the famed Nano Challa mill, featured on our menu last year. Historically one of the most coveted coffees in all of Western Ethiopia, Nano Challa membership did such an amazing job with production and processing that the tremendous premiums they were receiving caused their membership to swell to a level that pushed their capacity as far as it could go. In 2021, they opened Nano Genji a few miles away with brand new Penagos equipment along with dozens of drying beds to accommodate their growing membership. With 630 members between the two washing stations, they’re looking forward to continued growth and success.
This lot, #8, from Nano Genji is delicate, nuanced, expressive, and absolutely delicious. It’s reminding us of floral white tea and bergamot with a deep and lasting, caramel like sweetness.
Olympia Coffee Roasters
Olympia Coffee Roasters: Jose Hernan Salazar Aji Ethiopian Landrace—This unique coffee was produced by José Hernán Salazar, from the town of Pitalito in southern Colombia. José’s coffee was initially brought to our attention at Colombia’s Cup of Excellence competitions in 2020 and 2021, where he won 6th and 5th place respectively. This lot is what José calls the “Ají” varietal, which is the Spanish word for chili pepper. José named it after noticing the spicy smell of its cherries. These delicate chili pepper-like qualities are also subtly present in the cup, giving this coffee a truly one-of-a-kind flavor – berry, caramel, and floral.
Onyx Coffee Lab
Onyx Coffee Lab: Panama Creatvia Giovana Boutet Anaerobic—This anaerobic natural processed by our friends at Creativa Coffee District checks all the boxes we love about anaerobic processing. Layered, complex, and immensely sweet, this Catuai reminds us of ripe mangos and chocolate truffle, with the complexity and tactile of a cabernet. According to our very own production roasting assistant, this micro-lot has “just the right amount of funk.” We agree, Kenneth. We agree.
Partners Coffee
Partners Coffee: Honduras – Las Flores—Finca Las Flores is one of three farms Roger Domínguez inherited from his father, 3.5 hectares ideally located at 1,500 meters within the celebrated coffee growing community of Marcala. The farm is mostly planted with catuaí under the shade of guachipilín, banana, orange, and pepeto trees. In a sweet and nuanced cup we taste concord grapes, spiced apple cider, orange zest, and gingerbread.
PERC Coffee
PERC Coffee: Ethiopia Reko—Guess who’s back? It’s the dadgum fantabulous Ethiopia Reko, and we’re super stoked. This year’s crop is clean and bright, with soft floral notes that linger like the dang Cranberries. Your tongue will take a shvitz in flavors that remind us of honeysuckle, orange blossom, and white grape. This is an instant classic, y’all – get some!
Stumptown Coffee Roasters
Stumptown Coffee: Guatemala Semillero—Semillero was the first plot of land Luis Pedro Zelaya bought after graduating as an agronomist. It was originally intended as a seed farm, but as time went on Luis Pedro’s experiments produced more and more exquisite coffees. Today, Semillero produces some of the highest quality lots seen in the Zelaya family operation. This year’s lot is a round cup combining notes of creamy vanilla, nectarine, and plum, and it’s available exclusively to Stumptown’s Roaster’s Pick coffee subscribers.
Verve Coffee Roasters
Verve Coffee: Costa Rica Sumava Lactico Natural—Sweet Magnolia florals greet the nose at the first sip, complemented by the soft touch of White Peach. Concord Grape is woven throughout with a similar profile to natural wine, finishing the cup with a sparkling mouthfeel. Francisco Mena’s coffee has been sprinkled throughout our menu year after year, and he is someone that we are proud to partner with. His coffees have exceptionally clean profiles and are consistently high quality. A large part of his experimentation is lactic processing. The process begins with the harvest of perfectly ripe cherries. The cherries’ skin is left intact and they are placed in small bags, which are then placed into large buckets. The buckets or barrels are rotated for 36 hours to ferment, which is when the sugars from the cherry become food for the yeast and bacteria that are responsible for the fermentation. The time and attention to craft is what makes this cup so special.
