Single Origin Coffees — Complete Origin Guide
Explore Every Single Origin Coffee
Each coffee in our single origin lineup is sourced from a specific region, grown at high elevation, and precision-roasted in small batches. Below you'll find tasting notes, roast levels, and what makes each origin unique — so you can find the cup that fits your routine.
Bali Blue — Indonesia
Flavor notes: Dark chocolate, molasses
Roast level: Medium-Dark
Best for: French press, cold brew, espresso
Process: Wet-hulled
A bold, syrupy cup with cocoa up front and a sticky sweetness that lingers. Bali Blue works well as a morning mug or a slow weekend brew, with enough body to hold up under milk but still smooth enough black.
Brazil Santos — Brazil
Flavor notes: Cocoa, toasted nut
Roast level: Medium
Best for: French press, pour-over, espresso
Process: Natural
A round, low-acid cup that feels easy on a busy morning. The beans have an even, glossy brown color with a dry aroma that leans chocolate and nut. Mellow instead of sharp — the kind of coffee you can drink all day.
Colombia — Colombia
Flavor notes: Dried orange, berry, chocolate
Roast level: Medium
Best for: Drip, pour-over, espresso
Process: Washed
Opens with bright dried orange, then settles into berry and chocolate. The medium roast keeps the cup steady and clean, with enough sweetness to hold up under milk. A versatile daily drinker.
Costa Rica — Costa Rica
Flavor notes: Sweet apple, raisin, honey
Roast level: Medium
Best for: Drip, pour-over, French press
Process: Honey
Opens with sweet apple and raisin, then settles into a warm honey finish. The fruit comes through cleanest in a drip pot or pour-over. Easy to drink but not plain — good coffee for mornings that need a little shape.
Ethiopia Natural — Ethiopia
Flavor notes: Milk chocolate, ripe fruit, caramel
Roast level: Medium-Light
Best for: Pour-over, drip, espresso
Process: Natural
The birthplace of coffee. This natural process lot opens bright with fruit, then settles into a round sweetness of milk chocolate and caramel. Fruit-forward but balanced — perfect for the first cup of the day and the slow one after lunch.
Guatemala — Guatemala
Flavor notes: Dark chocolate, bright fruit, butterscotch
Roast level: Medium
Best for: Drip, French press, moka pot
Process: Washed
Dark chocolate up front, then a flash of bright fruit and a butterscotch finish. The medium roast keeps it smooth, not heavy — depth without losing that lively edge. Best appreciated in a black cup.
Guatemala Whiskey Barrel Aged — Guatemala
Flavor notes: Cocoa, oak, soft bourbon
Roast level: Medium-Dark
Best for: Espresso, French press, cold brew
Process: Washed, then barrel-aged
Single origin Guatemala beans aged in a whiskey barrel. The cup opens with cocoa, oak, and a soft bourbon note — no flavoring added. The roast stays clean under the barrel character, with enough body to hold milk but still sharp enough black.
Honduras — Honduras
Flavor notes: Caramel, spice, brown sugar
Roast level: Medium-Dark
Best for: Drip, espresso
Process: Washed
Clean sweetness first, then a little spice at the edges. Medium-dark roasting brings out the caramel tones without burying the origin taste. Nothing sharp — just a round, steady finish that works well when you want something fuller than a light roast.
Kenya — Kenya
Flavor notes: Bright orange, lemon, floral
Roast level: Medium-Light
Best for: Pour-over, drip, French press
Process: Washed
Bright orange and lemon with a floral lift that lands clean on the tongue. The roast keeps the fruit front and center, not buried under heavy roast notes. Reach for it when you want something clear instead of dark and heavy.
Mexico — Mexico
Flavor notes: Chocolate, cinnamon, green apple
Roast level: Medium
Best for: Drip, pour-over, espresso
Process: Washed
Starts smooth and warm with a cocoa-like body, then cinnamon folds in as it cools. The green apple note keeps it lively without going sharp. The kind of coffee you can drink black, no fuss.
Nicaragua — Nicaragua
Flavor notes: Cocoa, floral, citrus
Roast level: Medium
Best for: Drip, pour-over, French press
Process: Washed
Cocoa up front, then a floral lift and a clean citrus finish. Single origin, so the cup stays clear and easy to read — smooth, not muddy. The medium roast keeps the body balanced without flattening the brighter notes.
Papua New Guinea — Papua New Guinea
Flavor notes: Caramel, honey, fruit
Roast level: Medium
Best for: Drip, French press, espresso
Process: Washed
Caramel, honey, and fruit in the cup with a clean, balanced body. You'll notice the fruit first, then that caramel-honey roundness. Good black and easy to take with milk — works from morning to afternoon.
Peru — Peru
Flavor notes: Salted caramel, silky sweet, citrus
Roast level: Medium
Best for: Drip, pour-over, French press
Process: Washed
Opens smooth with brown sugar warmth and a light snap of citrus near the end. The kind of medium roast you reach for when you want breakfast coffee that stays bright, not heavy. No rough edges — just a steady, easy pour.
Peru Decaf — Peru
Flavor notes: Caramel, smooth, citrus
Roast level: Medium (Decaffeinated)
Best for: Drip, espresso, French press
Process: Washed, decaffeinated
A medium roast decaf with soft caramel sweetness and a bright citrus finish. The single-origin beans stay clean in the cup, so it works when you want flavor without the buzz. Brew it after dinner or on a quiet morning.
Sumatra — Indonesia
Flavor notes: Dark chocolate, syrupy body
Roast level: Medium
Best for: French press, cold brew, espresso
Process: Wet-hulled (Giling Basah)
Pours heavy and smooth with low brightness and a finish that hangs around. This single origin lot brings the earthy depth Sumatra fans look for, with cocoa and a thick mouthfeel that shows up best black or with a little milk.
Tanzania — Tanzania
Flavor notes: Pear, floral jasmine, strawberry
Roast level: Medium-Light
Best for: Pour-over, drip, espresso
Process: Washed
Bright pear up front, then floral jasmine and a soft strawberry finish. A light, tea-like texture instead of heavy body. If you like coffee with fruit and flowers instead of dark smoke, this one gives you room to notice both.
Uganda — Uganda
Flavor notes: Chocolate, floral, soft fruit
Roast level: Medium
Best for: Drip, moka pot, espresso
Process: Washed
Chocolate up front, then a floral lift that stays clean. The body sits right in the middle — smooth enough for an easy morning mug and steady enough for a second pour. You'll notice cocoa, a soft fruit edge, and that light floral note most when the grind is even.
Brew Recommendations
Drip / Pour-Over: 1:16 coffee to water ratio, medium grind
French Press: 1:15 ratio, coarse grind, 4 minutes steep
Espresso: Fine grind, 18–20g in, 36–40g out in 25–30 seconds
Every bag is roasted to order for maximum freshness and aroma. Explore the full collection here.