Typically referred to as flavor notes. A coffee bean has thousands of unique chemical compounds that result in many different flavors, depending on several variables. Where or when it's grown. How it's processed. How it's roasted. The type of variety. Even how it's brewed. They form the aromatics and flavors picked up during cupping sessions.

Coffee is grown all over the world. Each country produces coffee with its unique characteristics. For example coffees from Ethiopia are often considered floral and citrus-like, whereas coffees from Brazil are more mellow with a smooth body and sweeter flavors. In our label, the region refers to the area within its country. Like Yirgacheffe being a well known region in Ethiopia.

Elevation refers to the height in reference to sea level at which coffee is grown. Coffee grown at higher altitudes is considered of higher quality and have more complex flavor notes. At higher altitudes coffee tend to be more “acidic” and translate to flavors like fruits and berries. At lower altitude coffee beans tend to be more mellow with a smooth taste.

Coffee varieties are the diverse subspecies derived through selective breeding or natural selection of coffee plants. Almost all arabica coffee varieties we know and love stem from two original varieties: Typica and Bourbon. These two are at the top of the family tree from which countless of varieties exist. Each with its unique qualities & distinctions.

Cherries from a coffee plant contain seeds. Coffee processing refers to the way that seed is removed from a cherry. There are four different ways to process coffee, all of which impact the sweetness, body, and acidity of brewed coffee. Namely, washed process, natural process, honey processed and wet hulled. Each with its unique methods and processing time.

This refers to the color to which the coffee is roasted to. Typically light roasted coffees are more bright bringing out fruity and citrus-like flavors. Dark roasted coffees are more bitter, with a more roasty flavor. We prefer to roast on the lighter side, because we do not want to lose the original nuances of the grown coffee. We try to preserve these as much as we can while still roasting to a developed and balanced cup.

The roast date is more important than you might think. Coffee after roasting needs time to rest and degas. Lighter roasts needing more time to degas than darker roasts. Our bags come with a one-way degassing valve to ensure maximum freshness. We recommend a rest of five days after roasting. We ship in time to accommodate this resting time, so your coffee is ready to enjoy when it arrives at your doorstep.

Our bags are filled to 10oz (283.5g). We do this for a few reasons. The most important reason being is that we want to be able and ship your coffees for an affordable fee. The other reason is for you to be able and try a variety of coffees often. Throughout the year our collection changes and you'll be able to try multiple delicious coffees from our collection.