We get asked by friends and family where to buy coffee a lot. It’s a tough question! It’s easy to lose track of just how many incredible, fresh, vibrant coffees are out there. Every week, we ask our advertising roasting partners for coffee recommendations they’re most excited about. Here’s this week’s collection of some of the most interesting whole bean coffee offerings available from talented roasters across the globe.
Our coffee newsletter subscribers get this list each week, a few days before anyone else—check it out over at Substack.
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Phil & Sebastian This coffee is not for the faint of heart. It’s big, boozy and tropical. It comes from our friend Francisco Mena and his farm, Finca Sumava, in Costa Rica. Two cool things about this coffee: first, it’s a Milenio Variety, which is a first for us. Second, the double fermentation process, which Francisco calls Black Moon, gives this coffee its intense flavour profile. It’s an experience. |
 $21.50 CAD/200g |
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Blueprint Coffee We’re welcoming back to our coffee menu the delightful Kungahara, Rwanda. This bright, syrupy coffee brings the sweetness of caramel and sugarcane, while notes of poached pear, cinnamon spice, and dried mango add delicious complexity. A maple-syrup body keeps us coming back for sip after sip. And the brightness of lime custard brings the whole cup together in beautiful balance. |
 $22.25/10oz |
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Equator Coffees Balanced and sweet with notes of bosc pear, graham cracker, and candied orange, this light roast from 5th-generation producer Aida Batlle is a single origin we look forward to every year. Her coffee doesn’t just taste exceptional—it also supports quality, transparency, and better livelihoods for workers in the Santa Ana region. |
 $18/6oz |
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Verve Coffee This Pink Bourbon, grown at high elevation in Caldas, is carefully harvested and fully washed to preserve clarity and balance. Bright notes of apricot and ruby grapefruit are lifted by a delicate honeysuckle aroma, while precise fermentation tempers acidity and refines sweetness, highlighting the coffee’s natural elegance and clean, measured flavor. |
 $35/150g |
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Stumptown Coffee Roasters Each time Peru Churupampa returns, it arrives with something new to share—flavors shaped by the season’s unique conditions and a consistent dedication to quality. This year’s lot of Peru Churupampa is a composed cup, featuring notes of baked apple, juicy peach, and warm spice. |
 $23.00/10.5 oz |
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Heartwood Coffee Finca El Espejo is located in Santa María, Huila, Colombia, and managed by Reinel Borbon, a 48-year-old, second-generation coffee grower. The farm consists of 4 hectares of land and sits at an elevation of 1,850 masl, with around 13,000 coffee trees in production of the Pink Bourbon, Caturra, Colombia, and now Java varietals. |
 $24/10oz |
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PERC Sebastian Ramirez is totally awesome. Not only is he a cool dude, but he brings the thunder with his coffee. Cherries are fermented anaerobically for 120 hours at 18°C, depulped, thermal shocked, and fermented again for 72 hours with CO2 injection and blackberries. The coffee is then shade-dried on patios in phases to a moisture content of 10.5%.The result is intensely sweet and fruity with notes of blackberry jam, blueberry, and tupelo honey. |
 $39/8oz |
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Night Swim Coffee A washed Java variety from Finca Rosita in Illimani, Bolivia. Finca Rosita is located in the Illimani community in the gorgeous region of Caranavi, Bolivia. The farm covers 32 hectares, solely dedicated to coffee cultivation. Finca Rosita grows a variety of coffee varieties, including Java, Catuai, Geisha, Typica, and Pink Bourbon, all carefully tended under ideal conditions provided by the farm and its microclimate. |
 $27/12oz |
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La Barba Andrés Martinez has produced a delicious flavor profile in this semi-washed caturra with delicate bergamot and coriander notes alongside a sweet creaminess, hence our “London Fog” note. It also has a tropical fruit sweetness present as the creaminess persists throughout. |
 $25/12oz |
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Caffe Umbria This blend was crafted to pair uniquely with the sweet characteristics of milk and cream. A resonant body and deep fruity acidity helps this coffee stay structured when sipped “con latte”. Taste molasses, pecan and hints of banana in this Golden Bean North America medal-winning coffee. We love this blend for its versatility so brew in the style of your preference. |
 $16/12oz |
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Onyx Coffee Lab This natural lot from Elshadai Estate in Kiambu County may mark the farm’s final harvest, as rising land value near Nairobi threatens its future. Discovered by Kenyan coffee professional Judy Murimi, the coffee underwent an estimated two-day anaerobic fermentation before drying on raised beds. With layered sweetness and gentle fruit complexity, it offers a compelling profile while being a tribute to a disappearing coffee landscape. |
 $27/10oz |
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Portland Coffee Roasters Bridge Blend is a balanced 50/50 blend of coffees from Ethiopia and Peru. The Ethiopia component comes from Tega & Tula. This washed lot from Tega & Tula uses handpicked cherries that are fermented for about 60 hours, and sun-dried on raised beds. The other half of Bridge Blend is from PRONATUR in Peru, which guarantees growers organizations a secure market, a better quality of life for them and their loved ones, and socio-economic development. |
 $21/12oz |
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Partners Coffee This tiny lot comes to us from Suke Quto, our long running farm relationship in Guji, Ethiopia. Tesfaye Bekele has become a champion of sustainable agroforestry in Guji, growing coffee under tree canopy to preserve native forest. |
 $27/12oz |
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Madcap Coffee 2025 marks the 16th year Madcap has partnered with husband and wife duo Ellen and Stuart Prentice of Finca de Dios.With the help of their daughter Ashley, the Prentice family oversee a 19-hectare farm encompassing a multitude of microclimates. While Ellen handles coffee growing with her studies in agronomy, Stuart continues to innovate and make upgrades to the farm, and Ashley focuses on selling the green coffee while raising her young children. |
 $27/8oz |
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Mr. Espresso Kenya Rung’Eto Kii is the perfect cool weather coffee. It has notes of white peach, ripe pomelo, and fresh cream, with a full mouthfeel. It comes from Kii factory, a storied processing facility that has been in operation since 1965. Around 80 farmers worked together to produce this fantastic lot, grown 1,600-1,800 meters above sea level in rich, loamy clay soil. The coffee is pulped, fermented overnight, and washed in the shadow of Mt. Kenya. |
 $21/12oz |
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Presta Coffee Roasters From the highlands of San Agustín, Huila, this innovative coffee is co-fermented with dehydrated strawberries for a cup that bursts with ripe berry sweetness, silky milk chocolate, and crisp acidity. Grown at 1,750 masl by passionate local farmers, it’s vibrant, playful, and unforgettable. |
 $35/10oz |
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Olympia Coffee We secured this extraordinary coffee during a cupping competition at the SCA Expo in Houston, hosted by Caravela Coffee. Grown at Las Tres Estaciones farm, this micro-lot stood out among dozens of offerings for its clarity, sweetness, and balance, ranking in 1st place in the competition. |
 $29.95 |
