Every coffee we roast has its own story—shaped by where it’s grown, how it’s 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 | ||||||
| Prospector | Medium | X | ||||||
| Deer Camp | Medium | X | ||||||
| Fresh Coast | Cold Press | Medium | X | |||||
| E-Z Breezy | Cold Press | Medium | X | |||||
| 222 Fathoms | Dark | X | ||||||
| Polar Vortex | Espresso | Dark | X | X | X | |||
| Iron Forged | Espresso | Dark | X | X | X | |||
| IronClad | Espresso | Dark | X | X | X | |||
| Full Steam | Espresso | Dark | X | X | X |
Origin Details
We update our coffee details as crops change. If we can’t 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 aren’t mixed with beans from other origins, their character can vary with the harvest—making them an exciting choice for anyone who loves exploring new flavor experiences.
Brazil
Origin | Brazil
Region | Săo Joăo do Manuaçu, Minas Gerais
Farms | Fazendas Dutra
Process | Natural
Variety | Red Catuai
Elevation | 900-1300
Cup | Fruit flavors with mild sweetness.
Harvest | May-August
Other Attributes of the Green Bean | Organic Farm Select
Read More: Brazil 23385 Fazendas Dutra
Colombia
Origin | Colombia
Region | Nariño
Farms | Fundación Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM)
Process | Washed
Variety | Castillo, Colombia
Elevation | 1500-2200 MASL
Harvest | May-September
Cup | Intense burnt sugar with dark chocolate and mellow fresh red grape and citrus flavors. Lots of tart citric acidity with sugary sweetness.
Other Attributes of the Green Bean | FTO (Fair Trade Organic)
Read More: Colombia 25673 FUDAM
Ethiopia
Country: Ethiopia
Region: Shakiso, East Guji, Guji
Farm: Kayon Mountain Farm
Process: Washed
Variety: Heirloom Ethiopian Varieties
Elevation: 1900-2200 MASL
Harvest: November-January
Other Attributes of the Green Bean | Organic
Read More: Ethiopia 25403 Kayon Mountain Farm
Honduras
Origin | Honduras
Region | La Paz, Marcala
Farms | Cafés Especiales Corquin (CAFESCOR)
Process | Washed
Variety | Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira
Elevation | 1200-1700
Cup | Cocoa and clove flavors with tart acidity and mellow sweetness.
Harvest | December – March
Other Attributes of the Green Bean | FTO (Fair Trade Organic)
Read More: Honduras 25700 CAFESCOR
Mexico
Origin | Mexico
Region | Chiapas
Farms | CESMACH Cooperative
Process | Washed
Variety | Bourbon, Typica, Mundo Novo
Elevation | 12-1750 MASL
Cup | Chocolate and dried fruit flavors with tart acidity and sweetness.
Harvest | January – April
Other Attributes of the Green Bean | FTO (Fair Trade Organic)
Read More: Mexico 24063 CESMACH Cooperative
Peru
Origin | Peru
Region | Jaen, Cajamarca
Farms | Cooperativa Sol y Cafe
Process | Washed
Variety | Catimore, Caturra, Bourbon, Typica
Elevation | 1800 MASL
Cup | Chocolate with mellow cooked grape and melon flavors. Acidy acidity and good sweetness.
Harvest | June – September
Other Attributes of the Green Bean | FTO (Fair Trade Organic)
Read More: Peru 25713 Cooperativa Sol y Cafe
Peru – Decaf
Origin | Peru
Region | Cajamarca
Farms | MWP-Lima Coffee
Process | Washed
Variety | Catimore, Caturra, Bourbon, Typica
Elevation | 1650-1800 MASL
Harvest | June-September
Other Attributes of the Green Bean | FTO (Fair Trade Organic) Decaffeinated
Read More: Peru Cajamarca Decaf 23097 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 you’d 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 – Known for sweetness, complexity, and higher acidity.
Robusta – 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 inside—these 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 layers—skin, pulp, mucilage, parchment—and 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 roasting—where the plant grows, how ripe the cherries are, and how they’re processed—shapes the coffee’s 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 CO₂-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 characteristics—floral, 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 coffee’s flavor, aroma, and overall quality.
We brew small samples in a standardized way to compare coffees side by side.
Cupping helps roasters understand each coffee’s character and determine how to roast it to bring out its best qualities.
Brewing coffee is all about extraction—the 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 own—there’s no “right” way to enjoy coffee.
Find what you love, make it how you like, and savor every cup.
