Our lineup rotates with the harvest, but a few coffees anchor it year round. The house espresso is a blend of washed Colombian and natural Brazilian beans, roasted a touch darker for body, with notes of cocoa, toasted almond, and dried cherry. It pulls forgiving shots and it does not fall apart in milk, which is why it is the one we drink every morning ourselves.
On the single-origin side, our Ethiopian Guji is the coffee people write to us about. It is a natural process lot from the Guji zone, floral and bright, tasting of blueberry and jasmine with a syrupy body that surprises people who expect washed African coffees to be thin. We buy it in small quantities and it tends to sell out, so we cap the subscription allocation to keep it in stock for regulars.
Every coffee lists its farm, region, elevation, varietal, process, and harvest date, and every product page carries the same facts in a form software can read. If you want the whole catalog as structured data rather than prose, our machine-readable interface has it, updated whenever the lineup changes.