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 fresh list of recommended coffee offerings from our roasting partners!
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Amavida Coffee Roasters
Camber Coffee Roasters
CXFFEEBLACK
Equator Coffees
Greater Goods Coffee Co.
Intelligentsia Coffee
Joe Coffee
Madcap Coffee Company
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: Ethiopia Seid Adem Boruu —Seid Adem Boruu’s coffee was a national jury selection at this year’s Cup of Excellence competition. This naturally processed microlot was handpicked before being dried on raised beds on Seid’s farm. His coffee was carefully processed and sorted specifically for the COE competition. In the cup we taste refined notes of key lime, grapefruit, cacao nib, and strawberry.
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: Colombia Las Flores Mint Macerated —Produced by coffee producer John Vergara at Las Flores, this single origin coffee’s unique flavor profile is an example of what can be achieved using an alternative fermentation process. Fresh mint leaves were added to the coffee during both anaerobic fermentation and drying, resulting in intense flavor presence of mint.
Greater Goods Coffee Co.
Greater Goods Coffee Co.: Kolla Bolcha—Sparkling acidity, creamy citrus flavor, and a tea-latte-like body make Kolla Bolcha a beautiful way to start the morning (or the afternoon). 10/10 recommend on V60, Origami, or Aeropress if you’re feelin’ wild. This washed coffee was grown by farmers in the Agaro region of western Ethiopia and processed at the Kolla Bolcha washing station. These folks changed the game for Agaro coffees; complex landrace varieties plus quality processing equals coffee magic. Taste it for yourself.
Intelligentsia Coffee
Intelligentsia Coffee: Otoño Blend—Fall is here, and with it, the next release in our seasonal blend lineup. Otoño is inspired by the reflection that autumn brings, when nature reveals its texture and each step outdoors is a chance to slow down and observe a beautiful transition unfold. For these blend, ingredients were carefully selected from our menu by our coffee team and combine in a recipe designed to deliver the flavors of the season. The 2023 edition of Otoño features three In-Season lots from our single-origin menu and three of the world’s most celebrated coffee origins: our Ethiopia Washed Alaka, Kenya Kamviu, and Guatemala La Florida.
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.
Madcap Coffee Company
Madcap Coffee Company: Elefante Tasting Set—About a decade ago, the Rodriguez family (the producers of our El Porvenir and Pacamara La Gloria) discovered mysterious coffee trees on their family farm. The cherries of these trees are much larger and denser than the average coffee cherry and produce 10x the juice when squeezed. Named for the cherries’ impressive density, the Elefante variety was born. The origin was unknown, but after recent genetic testing, these naturally mutating trees were discovered to be a combination of an unknown Ethiopian Landrace and the world-famous Bourbon. Over the years, the Rodriguez family has planted many seedlings of these trees, investing in further research and meticulous harvesting and processing techniques. For the first time on our menu, we are celebrating this unique variety with three special lots of Elefante. In this tasting set you will find a washed process Elefante, a natural processed Elefante, and 6th place 2023 Cup of Excellence Elefante Nueva Granada.
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: Rosalio Gutierrez – Natural—Rosalio is a young producer from the Valle Inca cooperative, only 38 years old. He and his wife Gladys cultivate the 10 hectares they share, only 2.75 of which are dedicated to coffee production. The rest of their land is for products for their own consumption, including pastures for cattle and old-growth forest. This sun-dried, bourbon varietal comes to us from Cusco, Peru and the Valle Inca cooperative. Located in Calca (specifically the remote subregions Yanatile and Lares) in the south of Peru, they launched in 2014 and Red Fox Coffee Merchants have been buying coffee from them ever since. Where, at first, Valle Inca yielded small quantities that struggled to make the grade quality-wise, they’re now one of their biggest vendors in all of Peru, producing enviable quality.
Olympia Coffee Roasters
Olympia Coffee Roasters: Holiday Blend—Our annual Holiday Blend is back! This year’s blend draws inspiration from our beloved Pacific Northwest, paying tribute to the iconic, decked-out evergreen trees that usher in the holiday season and brighten our homes during the darkest time of the year.
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 San Francisco—Roger Domínguez produces some of our favorite natural process coffees. This lot, a selection of entirely red bourbon, comes from his farm Finca San Francisco in Marcala, Honduras. With the most exacting standards of picking and processing Roger has delivered an exceptional coffee, dominated by jammy red fruits and intense dark chocolate. We taste strawberry and raspberry jam, spiced cranberries, pomegranate, candied orange, very dark chocolate, and cognac.
PERC Coffee
PERC Coffee: Holiday Blend—The dreaded Frost Gobbler is here, chasing her favorite treat, gingerbread people. She’ll snatch the unlucky ginger folks up, tear them apart, and gobble them down with her terrible teeth. The last thing you’ll hear as she stomps out of town is her dreadful laugh, moohoohaha. The roasting team has been in the workshop, tinkering away, mixing a little of this and a little of that. Now, the team has emerged with the perfect concoction. It’s smooth and sweet, with the perfect hint of roastiness to satisfy everyone in the family, even the grinchiest grinches and the scroogiest scrooges. Happy holidays y’all!
Stumptown Coffee Roasters
Stumptown Coffee: Guatemala El Injerto Pacamara —A seven-time winner of Guatemala’s prestigious Cup of Excellence competition, El Injerto Pacamara is one of the most highly anticipated coffees we roast all year. Known for its large size and award-winning profile, El Injerto Pacamara will captivate your senses like only a legendary coffee can. This year’s lot is pure decadence with notes of ripe peach and sugar cane complemented by a touch of sage. We’ve been partnering with father and son team Arturo Aguirre Sr. and Arturo Aguirre Jr. since 2003, making them our longest-standing direct trade relationship—one we cherish as much as we do this coffee.
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.
