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 Lilac Dream is one of our most delicate coffees. It carries a tea-like texture, stone fruit sweetness, underlying florals, and orange juiciness. While the coffees behind the name will change, the flavour profile remains a guiding thread. These will mostly be washed coffees from East Africa, but expect a few surprises from other countries that offer this flavour profile. If you’re drawn to this style of coffee, you’ll feel right at home here. |
 $22.25 CAD/250g |
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Mr. Espresso Mr. Espresso’s Colombia La Terraza takes a classic heirloom varietal and gives it a contemporary twist. This lot of Yellow Bourbon comes from a farm deep in the Andes with three generations of knowledge and a passion for innovation. By choosing to utilize the more contemporary honey process, this coffee highlights tropical flavors reminiscent of a natural coffee, while retaining the clean flavor profile typical of a washed coffee. This melding of Yellow Bourbon crop and Honey Process creates not only fascinating play on old and new, but an outstanding cup. |
 $21/12oz. |
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Equator Coffees Mount Ijen was processed using the natural, or dry method, where the coffee cherries are left on the beans fully intact while drying on raised beds. The result is a fruit-forward profile not often seen in coffees from Indonesia, with flavors of honeydew melon, sweet cream, and red apple. |
 $24/12oz. |
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THE BARN Working closely with Moe Salaverria lets us highlight the amazing terroir of Apaneca. Moe is continually experimenting with process and varietal, delivering exciting lots season after season. This plush Pacamara is a true standout. Slowly dried in the cherry, the profile is deep with velvety sweetness – like papaya and strawberry jam. |
 €19.50/250g |
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La Barba Coffee Rarely does a coffee have the funky wine character so common with anaerobic fermentation without some amount of subtle dirtiness. This Sidra presents the cleanest wine-like note we’ve ever encountered – no dirtiness at all. As it cools melon and strawberry notes develop and balance the funk for a delightfully fruity coffee experience. |
 $30/12oz. |
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Onyx Coffee Lab Elevated by a meticulous fermentation process, this lot underwent a 48-hour dry anaerobic fermentation, during which lychees were introduced into the environment. This infusion of fresh fruit in a controlled, oxygen-free setting enhances the coffee’s aromatic complexity, imparting delicate floral and tropical nuances. Following fermentation, the coffee was washed and dried on raised beds under temperatures below 35°C, preserving its clarity and structure- expect strong notes of lychee, lime, and florals throughout. |
 $15/4oz. |
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Portland Coffee Roasters Since PCR’s start, we’ve maintained coffees in our lineup from the three main coffee-growing regions of the world: Latin America, Africa, and SE Asia. This year, our Anniversary Roast celebrates this tradition by blending unique coffees from each sector. One from Costa Rica’s Tarrazú region, one from Ethiopia’s Guji region, and one from Vietnam from the Son La Region. Some of these growing regions are familiar and traditional to our lineup, while others are new! |
 $21.00/12oz. |
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Klatch Coffee 1900 Catuai Natural is the latest from Panama’s Carmen Estate; this producer is a consistent performer in the annual “Best of Panama” competition for more than two decades, with multiple wins and top 10 finishes. We’re delighted to bring this beautifully smooth, clean natural processed coffee with just the right touch of fruitiness to the United States. A cup of this coffee opens with vibrant tropical notes notes of starfruit, hints of kiwi, and a sweet mango finish. Subtle citrus brightness lifts the profile, while sweet layers of delicate chocolate and fruit weave together in harmony. Enjoy a perfectly balanced cup with depth and complexity in every sip. |
 $25.95/310g |
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Madcap Coffee Madcap has had the honor of being Juan Angel’s sole buyer since 2014, something we were eager to establish after meeting him and seeing his dedication to producing quality coffee. Juan has a small team, including family, helping pick ripe cherries on his roughly 8 acre plot of land, often making three total passes to ensure they are harvesting as much cherry as they can. Once it is time for processing, the cherries are pulped, and left in tanks for 16 hours to dry ferment. After being washed, the coffee is transferred to raised beds to dry for around 10-15 days. Surrounded by some of the most revered coffee farms in Santa Bárbara, Juan stands tall among his peers. In his coffee, expect a clean cup with balanced acidity and sweetness, with notes of hibiscus, nectarine, and lime. |
 $24.50/8oz. |
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Stumptown Coffee Roasters An exquisite, floral-forward blend of coffees from the Huye district of Rwanda and the Tolima region of Colombia, this limited release is a botanical coffee ride blooming with delicate nuance and complexity. |
 $23/12oz. |
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Heartwood Coffee Finca La Esperanza is managed by Luis Alberto Balladarez and his family. The farm consists of 53 Ha of coffee and forest, and sits at an average elevation of 1,600 masl. With careful detail at every stage, This lot starts by bringing the cherries to the wet mill after picking. They are then floated and de-pulped, and immediately taken to Beneficio Las Segovias to be laid on African beds to dry for between 25-30 days. |
 $25/12oz. |
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PERC Prepare your dadgum tongues for another fantastic coffee from our pals at Los Nogales. This is the third coffee we’ve partnered with them on, and to tell you a secret, we’ve since sourced a fourth. That tells you how much we dig what they’re doing. This Yellow Bourbon blew us away with its sweet and effervescent acidity with flavors that remind us of mango, pineapple, peach, blood orange, and salted caramel. It’s safe to say we will be releasing many more coffees from the amazing folks at Los Nogales in the future. Get some of this banger while you can! |
 $30/12oz. |
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Dune Coffee Roasters This anaerobic Sidra from La Papaya has become a mainstay of our lineup each year, with distinctive and delightful flavors in the cup. We find a complex, berry-like acidity, as well as a sweet kiwi flavor and dark fruit flavors that remind us of summer blackberry. The texture of this coffee stands out every time as well, changing from a creamy to juicy sensation as the coffee cools. |
 $38/10oz. |
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Pachamama Coffee Pachamama Coffee is fully owned and governed by smallholder farmers in Perú, Nicaragua, Guatemala, México, and Ethiopia. This unique business model empowers farmers to maintain control and governance over their product from seed to cup, ensuring that the highest-quality coffee reaches consumers while returning all profits to the farmers themselves. |
 $19/10oz. |
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Passenger Coffee We are delighted to have producer Lucas Melo back on our Reserve Lot menu for the first time since 2018 with the release of this outstanding washed Colombia F6 variety selection from his farm, El Cairo, in Nariño, Colombia. This cup is packed with berry and tropical fruit flavors, as well as an integrated citrus acidity and deep sweetness reminiscent of vanilla and caramel, demonstrating the benefits of extremely high-elevation coffee production and the skill of this award-winning producer. |
 $21.25/250g |
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Partners Coffee Vladimir Calambás grows borbón de la montaña, a relatively unknown cultivar specific to Inzá, Cauca. Introduced to us last year by our friends at Pergamino, it appears to be a local mutation of bourbon that is well adapted to the area’s highest (and coldest) elevations. A slight departure from the citric acidity we most closely associate with Inzá, we’re tasting more berry and floral notes. Think watermelon, cherry, strawberry, and caramel. |
 $25/12oz. |
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Night Swim Coffee 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, #6, from Nano Genji is bright and refreshing, with bold citrus and fruity notes that instantly remind us of cherry-limeade from Sonic or peach green tea on a warm spring/summer day. |
 $24/12oz. |
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Sightglass Coffee Roasters Orange Blossom, Tamarind, Strawberry |
 $23/12oz. |
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Olympia Coffee Our San Sebastian Reserva, sourced from producers in San Sebastian De La Plata, Huila, features the highest-scoring lots of the season grown at lofty elevations over 1,700 meters. |
 $24/12oz. |
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Verve Coffee Roasters Juicy, jammy and expressive, this year’s AA lot from Gura is nothing short of delicious. Tropical guava notes greet your palate with the first sip, followed by a sweet strawberry and fudge finish. |
 $26/ 12oz. |
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Joe Coffee Candied Lemon, Almond Paste, Cinnamon |
 $25/12oz. |
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CXFFEEBLACK A HIGA JUNT -NATURAL RWANDA KILIMBI STATION |
 $21/8oz. |
