Coffee, Sourced

This crisp light roast features sweet aromas of candied almond and black cherry with notes of nougat, tamarind, and papaya.

This Caturra from the Flor de Mayo cooperative features a dense body with notes of cocoa and blackberries.

This coffee is produced by Maria Ramirez Vargas at her farm T’Zun-Witz in the Huehuetenango region of Guatemala.

This refined and citrus-forward coffee from Maria Reyes offers a floral-forward profile with a sophisticated, layered finish.

Maricela Esperón produces natural process coffee in Oaxaca by meticulously drying cherries on her roof over a thirty day period.

Este café Bourbon con proceso lavado destaca por sus notas a moras, mantequilla y dulzor de chocolate con leche.

This fruit-forward coffee features notes of dried blueberry, red apple, vanilla wafer, cocoa, and a lingering honeyed almond sweetness.

This fruit-forward coffee from producer Marilyn Laucata features notes of dried blueberry, red apple, vanilla wafer, cocoa, and honeyed almond.

A unique and delicious bargain blend made from high quality speciality grade coffee leftovers.

Melao is a super sweet pink bourbon coffee named after the Spanish term for brown sugar simple syrup.

This elegantly balanced coffee from producer Mercedes Flores features inviting aromas of orange marmalade, nougat, and milk chocolate.

This inviting coffee from producer Mesias Ibarra features notes of green grape, almond, milk chocolate, fresh pear, and honey-like florals.

This comforting and approachable Oaxacan single origin coffee features notes of milk chocolate, orange zest, caramel, baking spice, and dark honey.

A daily dose of enchantment, with just the right amount of pizzazz to keep things lively.

This well-balanced coffee from Puebla features notes of hazelnut, cacao nibs, baking spice, cranberry, orange zest, and red apple.

This single-varietal Geisha from Finca Chelín features a unique hydronatural process involving a slow drying cycle and an overnight cold water soak.

This single-varietal Geisha from Finca Chelín features a unique hydronatural process involving a slow drying cycle and an overnight cold water soak.

This tiny lot represents Enrique López's first harvest of the obscure Indonesian Solok varietal grown on his farm in Mexico.

This release from Chiapas, Mexico offers a smooth, creamy body with notes of dark chocolate, grapefruit, and plum.

This lot represents the first smallholder Geisha coffee sourced from members of the CEPCO cooperative in Oaxaca.

This Gesha coffee is produced by six farmers in Oaxaca’s Sierra Sur using traditional communal practices and native shade.

This solid everyday coffee offers a toasted profile with notes of pecan, nutty flavors, and cocoa.

This coffee offers classic notes of milk chocolate, caramel, and toasted flavors with a nice orange presence.

This organic Chiapas coffee from the Jovel valley offers a complex profile with notes of raw sugar, apple, and smoked chocolate.

This innovative milk pitcher features exceptional design and quality, making the creation of latte art a true pleasure.

Ein eleganter, lebendiger und aromatischer Filterkaffee aus Huila, der durch seine feinen Noten von Pfirsich, Kamille und Lemon Curd besticht.

This coffee from Chiapas is a layered, fruit-forward cup reflecting one of Mexico’s most biodiverse coffee-growing regions.

This hand-crafted decaf coffee liqueur uses flash-brewed Colombian coffee, aged rum, vanilla, and cacao for a complex, balanced flavor.

This versatile blend is excellent for cold brew, drip coffee, or pulling sweet, floral, berry and tropical fruit espresso shots.

Migration is back and ready for some delicious cold brew, drip, or espresso.

Migration 9.1 features a new washed Ethiopian coffee with notes of apricot and a sparkling lemon-lime acidity.

Dieser Espresso aus China von der Migu Estate bietet ein warmes, volles Tassenprofil mit Noten von Nougat, Rum, Rosinen und Wein.

Ein saftig-leichter Filterkaffee aus China mit Noten von süßer Schwarzkirsche, saftig-grünem Apfel und einem seidigen Mundgefühl mit Ahornsirup im Abgang.

Dieser chinesische Espresso von Li Yiling überzeugt mit Noten von Karamell, Vanille und Pflaume sowie einer einzigartigen anaeroben Fermentation.

This light filter coffee from China offers a lemony freshness, pleasant sweetness, and a slightly tart note.

This complex and comforting wet processed coffee from Burundi features notes of plum, black cherry, and black currant.

Mil Cumbres Natural Pacamara delivers a bold, full-bodied experience with rich dried fig, dark cherry, molasses sweetness, and toasted walnut.

Mil Cumbres Natural Sidra is a vibrant and expressive coffee offering juicy notes of mango, pineapple, grape-like acidity, and delicate floral undertones.

This seasonal release is inspired by the cozy and festive flavors of warm, spice-mulled wine.

The Miseducation Blend is a collaboration between Dogwood Coffee Co. and The Get Down Coffee Co. supporting Sweet Renaissance Coffee Academy.