When great coffee is part of your everyday life, it’s pretty easy to get attached. I just didn’t realize how attached I was until I moved 800 miles away.

There’s a reason Ethiopian coffees have such a strong reputation. Between the high elevations, heirloom varietals, and unique growing regions, they tend to have a character all their own. Bochessa is a great example.

Some coffees come and go, while others earn a permanent place in our memories. Finca Angamaza is one of those coffees.

Now returning for the third year in a row, this Ecuadorian coffee has become a true staff favorite and one of the coffees we look forward to most each season.

Big Juice is here, and it’s exactly what it sounds like: loud, juicy, sunshine-in-a-cup energy built for the start of summer. This is our first seasonal blend designed specifically around fruit-forward intensity, layered fermentation, and pure fruity, seasonal joy.

The first time someone explained coffee fermentation to me, I nodded politely in the way people do when they absolutely do not understand what’s happening but would still like to appear employable in a specialty coffee setting.

A naturally processed coffee is one of those things that sounds a little intimidating until you realize it’s actually pretty simple. It’s not flavored coffee, and it’s not some overly technical coffee-world secret. It’s just a different way of handling the coffee cherry after it’s picked, and it has a huge impact on how the coffee tastes in your cup.

The cup you drank this morning had a lineage. It came from a specific plant, with a genetic history, grown at an elevation, selected by the farmer for particular reasons. And almost none of that appears on the label.

The varietal of a given coffee is an entrance into the story of that lineage. 

If you’ve ever taken a sip of coffee and wondered how some people can pick out tasting notes like peach, jasmine, and caramelized sugar, you’re not alone. Tasting coffee is a skill — one that develops over time. 

We’re thrilled to share our newest single-origin release: Rung’eto Kii, a vibrant and beautifully classic Kenyan coffee from Kirinyaga. Coffees like this one remind us exactly why Kenya remains one of the most celebrated coffee origins in the world. After a few challenging years for producers, it’s exciting to see Kenya’s coffee legacy shining bright once again, and this cup captures everything we’ve been missing.