Every coffee we roast has its own storyโshaped by where itโs grown, how itโs processed, and the roast level we choose to bring out its best flavors.
Below you will find details about our roasts and basic information about coffee beans.
What beans do we use?
Start here to find the origin of each roast, then explore the details below. Note: all the roasts listed below may not be available for purchase as they may rotate with the beans we can source. Please check our Shop tab to see what we have available today!
| Name | Specialty | Roast Level | Peru | Mexico | Honduras | Ethiopia | Colombia | Brazil |
| Undercurrent | Decaf | Dark | X | |||||
| Shoreline Shine | Light | X | ||||||
| Penokee Gold | Light | X | ||||||
| Fireside | Medium | X | ||||||
| Medium | X | |||||||
| Deer Camp | Medium | X | ||||||
| Fresh Coast | Cold Press | Medium | X | |||||
| 222 Fathoms | Dark | X | ||||||
| Polar Vortex | Espresso | Dark | X | X | X | |||
| Iron Forged | Espresso | Dark | X | X | X | |||
| Full Steam | Espresso | Dark | X | X | X |
Origin Details
We update our coffee details as crops change. If we canโt source the same beans, we choose the closest match from a nearby farm with similar characteristics. Profile links are refreshed whenever updates occur.
SingLe-Origin
Single-origin (or single-source) coffee comes from one clearly defined place. That might be a single country, a specific region, one farm, or even a small micro-lot within a farm. Single-origin coffees highlight the unique flavors of their home. Soil, climate, elevation, and processing all leave their mark, creating distinctive taste profiles. Because these coffees arenโt mixed with beans from other origins, their character can vary with the harvestโmaking them an exciting choice for anyone who loves exploring new flavor experiences.
Mexico
Origin | Mexico
Region | Chiapas
Farms | Triunfo Verde Cooperative
Process | Washed
Variety | Bourbon, Typica, Mundo Novo
Elevation | 900-1800 MASL
Cup | Cocoa with mild fruit and pecan flavors. Tart acidity and mellow sweetness.
Harvest | January – April
Roast Type | Dark
Other Attributes of the Green Bean | FTO (Fair Trade Organic)
Read More: Mexico Chiapas 22225 Profile
Peru – Decaf
Origin | Peru
Region | Cajamarca
Farms | MWP-Lima Coffee
Process | Washed
Variety | Catimore, Caturra, Bourbon, Typica
Elevation | 1650-1800 MASL
Harvest | June-September
Roast Type | Dark
Other Attributes of the Green Bean | FTO Origin Select
Read More: Peru Cajamarca Decaf 23097 Profile
Honduras
Origin | Honduras
Region | La Paz, Marcala
Farms | Women Producers (Women Cooperativa RAOS)
Process | Washed
Variety | Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira
Elevation | 1100-1700
Cup | Mild tart acidity. Mellow fresh citrus, praline, spices, and almond flavors
Harvest | December – March
Roast Type | Dark
Other Attributes of the Green Bean | FTO (Fair Trade Organic)
Read More: Honduras Marcala 20464 Profile
Ethiopia
- Country: Ethiopia
- Region: Guji
- Farm: Kayon Mountain Farm
- Process: Washed
- Variety: Heirloom Ethiopian Varieties
- Elevation: 1900-2200 MASL
- Harvest: November-January
- Read More: Ethiopia Guji 20426 Profile
Colombia
Origin | Colombia
Region | Tolima
Farms | Asociaciรณn de Productores Egolรณgicos de Planadas (ASOPEP)
Process | Washed
Variety | Castillo, Caturra, Colombia
Elevation | 1500-1900 MASL
Harvest | May-August
Cup | Dried cherry and dark chocolate with cocoa and winey acidity and good sweetness.
Roast Type | Medium
Other Attributes of the Green Bean | Organic
Read More: Colombia Tolima 23231 Profile
Brazil
Origin | Brazil
Region | Minas Gerais
Farms | Fazendas Dutra
Process | Natural
Variety | Red Catuai
Elevation | 900-1300
Cup | Mellow cocoa and pecan flavors with mild acidity.
Harvest | May-August
Roast Type | Dark
Other Attributes of the Green Bean | Organic Farm Select
Read more about the Origin Details under Our Coffee
Read More: Brazil Minas Gerais 21635 Profile
Organic Coffee
We source organic green coffee beans. While our beans meet organic standards, we have not completed formal certification, so our bags do not carry the official organic label. Rest assured, our coffees are grown and handled with the same care and practices youโd expect from certified organic beans.
A Little About Coffee
Coffee has a rich and fascinating history. Here are a few key points to get you started.
Coffee comes from the Coffea plant, a tropical evergreen shrub that thrives in warm climates.
There are many species, but the two most common are:
Arabica โ Known for sweetness, complexity, and higher acidity.
Robusta โ Higher caffeine, stronger and more bitter flavor, often used in espresso blends.
These plants grow best at specific elevations, temperatures, and soil conditions, which all influence flavor.
The plant produces small fruits called coffee cherries.
Each cherry typically has two seeds insideโthese are the coffee beans we roast. Some cherries contain only one seed (called a peaberry), which can have a slightly different flavor.
The cherry has several layersโskin, pulp, mucilage, parchmentโand how these layers are removed has a big impact on taste.
Before roasting, coffee beans are green, dense, and grassy-smelling.
They only become the fragrant, brown beans we recognize after processing and roasting.
Everything that happens before roastingโwhere the plant grows, how ripe the cherries are, and how theyโre processedโshapes the coffeeโs natural flavor.
Processing is how growers remove the fruit layers from the seed. Each method affects sweetness, acidity, and body.
Here are the major processing types:
Washed (Wet Process)
Cherries are pulped, fermented to remove mucilage, then washed clean.
Natural (Dry Process)
Whole cherries are dried in the sun before the seeds are removed.
Honey (Pulped Natural)
Cherries are pulped but dried with some sticky mucilage still attached.
Anaerobic Fermentation
Cherries or pulped beans ferment in sealed, oxygen-free tanks.
Carbonic Maceration
Inspired by winemaking; whole cherries ferment in pressurized COโ-rich tanks.
Wet-Hulled (Giling Basah)
Common in Indonesia. Parchment is removed while beans are still wet.
Experimental Methods
Producers sometimes use blends of methods (e.g., double fermentation, thermal shock, co-fermentations) to create unique flavor profiles.
Roasting transforms green coffee beans into the aromatic brown beans we grind and brew.
Light roasts highlight origin characteristicsโfloral, fruity, bright.
Medium roasts balance natural flavors with caramelization.
Dark roasts develop rich, bold, roasty notes with lower acidity.
Roasting is part science, part craft. Each batch is roasted to bring out the best in that particular coffee.
Coffee cupping is the professional method used to evaluate a coffeeโs flavor, aroma, and overall quality.
We brew small samples in a standardized way to compare coffees side by side.
Cupping helps roasters understand each coffeeโs character and determine how to roast it to bring out its best qualities.
Brewing coffee is all about extractionโthe process of pulling flavors, oils, and aromas from ground coffee using water. Different brewing methods change extraction by adjusting variables like water temperature, grind size, pressure, and contact time. Here are just a few ways to make coffee:
Pour-Over (Manual Drip Brewing)
Drip Coffee Maker (Automatic Filter Brewing)
Espresso (Pressure Extraction)
Cold Brew (Cold Extraction / Immersion Brewing)
French Press (Immersion Brewing)
AeroPress (Hybrid Pressure & Immersion Brewing)
There are countless types of coffee and just as many ways to brew it. Whether you love a bold espresso, a bright pour-over, a sweet iced drink, or something completely your ownโthereโs no โrightโ way to enjoy coffee.
Find what you love, make it how you like, and savor every cup.
