Directory

Cajamarca, Peru. Cherries ferment in fruit for 48–72 hours before depulping, preserving the clean structure of a washed coffee with deeper sweetness.

Fudgy, boozy, jammy — a house favorite.

Balanced, syrupy espresso — approachable and timeless.

Anserma, Caldas, Colombia. La Palmera Estate, Mr Hat natural process, Castillo varietal. Bright, sweet and clean.

Tarrazu, Costa Rica. Beneficio San Diego. Caturra and Catuai, honey process. Balanced and sweet.

Corvus Coffee's flagship espresso blend — depth, balance, and vibrancy in the cup. A chocolatey base layered with Ethiopian natural and washed lots for structured acidity and fruit-forward sweetness, approachable for everyday drinkers and connoisseurs alike. Components: 40% Ethiopia Ayla Bombe (natural), 20% Colombia Castellana (washed), 20% Peru La Chota (washed), 20% Ethiopia Shakiso Hadeso (washed). Espresso recommendation — dose 18g ±0.2g, output 40–48g, time 24–32s, water just off boil (~200°F in Colorado). Sizes: 8oz $15, 12oz $21, 2lb $52, 5lb $123.

Valle de Cauca, Colombia. Sugarcane (EA) decaffeination. A decaf that still tastes like coffee.

Finca Deborah, Panama. Jamison Savage's cascara-infused carbonic maceration Gesha — a reserve lot on a limited roasting schedule.

Carbonic maceration Java from Diofanor at El Pijao Divisa, Colombia — 96 hours of fermentation pushed toward deeper fruit. Named one of Coffee Review's Top 50.

Apaneca-Ilamatepec, El Salvador. Jeff Holman. Bourbon, washed. Nutty, smooth and chuggable.

A collaboration with Jamison Savage, one of the world's leading producers of experimental Gesha. Two of his coffees blended and roasted into an accessible yet exceptional introduction to Gesha — and one of the finest espressos you'll ever taste.

Jimma, Ethiopia. Limu Kossa Estate. Washed process, heirloom varietals. Medium bodied with red grape and floral notes — a lovely, affordable washed Ethiopia from a family-owned estate that has built school rooms and wet mills for its community.

Huehuetenango, Guatemala. Finca El Sarral from the Vides Family. Washed process, Bourbon & Caturra varietals — chocolatey, full-bodied and a proper crowd-pleaser.

Signature espresso with citrus and dark chocolate notes.

Darker-roasted counterpart to Levity Blend, built on El Bombo co-op coffee from Colombia. Rich enough for espresso.

Washed Bourbon from smallholders in the hills surrounding Karambi Washing Station in Nyamasheke, Rwanda. A compelling expression of Rwandan terroir — clarity, vibrancy, and balance, with an added layer of sweetness. Sizes: 8oz $15, 12oz $22, 2lb $56, 5lb $131.

Rung'eto Cooperative, Kenya. Community-driven excellence from the farmers of Kii under Samuel Karanja — Kenyan coffee at its finest.

Santander, Colombia. A four-generation family farm near the Chicamocha Canyon growing Tabi under a diverse shade canopy.

Vellichor's year-round house blend: 33% Honduras COMSA Natural and 66% Colombia El Bombo Washed. Developed longer than their single origins, aiming for chocolate notes and stone fruit sweetness. Great for café or home espresso and as a rich, balanced every-morning coffee.

Shakiso Hadeso Washing Station in the Guji Zone. Tea-like delicacy and bright florals with a tropical richness specific to this corner of Ethiopia.

Seasonal peach blend built on Jairo Arcila's honey-processed peach co-ferment Castillo from Finca Santa Monica, Quindío, Colombia. Fresh peaches go into the fermentation tanks with the coffee cherry, creating an intensely fruity, juicy cup. Blended with an anaerobic washed Caturra from Aldea La Chota, Peru and a natural heirloom from Ethiopia to round the peach character into something sessionable — all the complexity of an exotic co-ferment, but approachable and easy to keep drinking. The spirit is borrowed from Belgian fruit lambic beer: refreshing, layered, easy-drinking. Sizes: 12oz $27, 2lb $70, 5lb $164.

Washed Ateng from the Sadayana Co-Op Washing Station in West Java, crafted with cherries from Indragiri, Sukasari, and Garut near the Papandayan volcano. Bright acidity, balanced sweetness, and a clean, dynamic profile — a groundbreaking departure from traditional Javan wet-hulling. Excellent for pour over: dose 20g, ratio 1:17, grind slightly finer than neutral. Sizes: 8oz $14, 12oz $20, 2lb $49, 5lb $115.

Anaerobic Pink Bourbon from Ciro Lugo's San Pedro farm in Huila, Colombia. A long anaerobic pre-fermentation makes this impossibly sweet and vibrant, yet grounded in balance and structure. Sizes: 8oz $18, 12oz $27, 2lb $69, 5lb $161.

Everyday cup — smooth caramel, toasted almond, milk chocolate.

Tumba Washing Station, Rwanda. Venuste Mugraniza rewards quality and invests in growers; the double washed process yields the brightest, juiciest Rwandan cup.

Kasese, Uganda. Smallholders with Kyagalanyi Coffee. SL14 and SL28, natural process.