For years, decaf coffee has carried an unfair reputation. It’s often thought of as the coffee you drink when you have to skip caffeine — not the coffee you actually look forward to drinking. But we believe every coffee we roast should be exceptional, whether it fuels you or is simply meant for you to enjoy.

Fresh-crop African coffee season is one of our favorite times of year, and we're kicking it off with the return of a coffee we couldn't wait to roast again.

Say hello (again) to Gatuya AA from Muranga, Kenya.

Mel sits down with our head roaster, Keith, to have a conversation about why we do blends, how they’re dreamed up, and the reality of keeping them consistent. 

This past weekend, we celebrated Nine Years as a business. As usual, we threw a big party. Thank you to everyone who came out to have a fun time on Sunday, whether you got a Birthday Cake Latte, enjoyed something epic from one of our pop-ups, came to our roastery tour, grabbed a slice of cake, or—my personal favorite—drew your smiley face on our community self portrait. We had so much fun with you all!

I think somewhere along the way, everything just… expanded. Sizes got bigger, menus got longer, prices got higher, and the ever-so-innocent cappuccino got swept up in it all. It adapted. It stretched. It lost a bit of its sense of self.  Now it shows up rebranded, reinterpreted, and occasionally followed by the one silly question that keeps me up at night. “Hot or iced?”

Finca La Primavera is managed by Orlando Osorio, a second-generation coffee producer who grew up working alongside his parents in Huila. In 2015, he took a decisive step, purchasing his own 12-hectare farm at 1,800 meters above sea level to build something independently. Today, Orlando cultivates Colombia, Cenicafé, and F6 varieties across roughly 9,000 trees.

Through our nine-year partnership with Cafe Imports, we’re often able to taste exceptional coffees before they’re widely released. When their team shared this natural lot from Veracruz, we immediately knew it fit our style. The cup is crisp and structured, with vibrant acidity and a remarkably clean finish. It bursts with bright, fruit-forward character and lively sweetness, yet remains transparent.

There are coffees that impress on paper, and then there are coffees that stop you mid-sip. When the latest fresh-crop Ethiopia arrivals came through our friends at Crop to Cup, this lot from Nguisse Nare immediately stood out. Exceptional traceability. A remarkable score. An experimental anaerobic process executed with clear intention. But impressive details only go so far. What mattered most? The cup. And from the very first brew, it absolutely delivered.

Some coffees you admire from afar. Others you wait for. And then there are the ones that feel almost fated — the lots you’ve tasted in years past, remembered fondly, and quietly hoped would one day return to your cupping table.

For us, coffees from Long Miles Coffee have always lived in that category. Pun fully intended — we’ve been waiting long for Long Miles. And finally, the moment has arrived.