Directory

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

A smooth, rich-bodied blend highlighting toffee and caramelized sugar — test-driven on a Montana backpacking trip.

Natural-processed heirloom varietals from the Banko Gotiti washing station in Gedeb, Yirgacheffe (2170 masl). Reminds us of black cherry and Haribo Goldbears.

A single-origin Guatemala coffee taken through a longer roast development for a rich dark roast.

Reminds us of - Smooth Chocolate & Sweet Berries. Queen City's flagship Double Origin coffee — quirky, layered, but always dependable. Your everyday coffee: a mix of two coffees.

Hunter Bay's take on a classic Mocha Java, created for Bernice's Bakery in Missoula and a top seller since 1992. Robust body, very low acidity.

One of Hunter Bay's best sellers — a three-coffee organic blend in a classic Vienna style, with a long finish of caramelized sugars, cocoa nibs and dried fruit.

Reminds us of - 90's Nostalgia & Your Favorite Diner. Latin American blend, dark(ish) roast — Queen City's one and only dark roast, crafted to taste like a nostalgic diner cup while meeting specialty coffee standards.

Washed Kenya AA from the Gakui Coffee Factory, Murang'a County, grown by about 1,000 smallholder farmers on the Aberdare slopes. Juicy stone fruit, honeyed sweetness and a long, clean finish. 1800 MASL · SL-28 & SL-24. 12 oz.

Reminds us of honeysuckle nectar and white grape. A fully washed field blend from husband-and-wife producers Claudia Hernandez and Juan Benitez in Santa Elena, La Paz, Honduras, grown at 1600+ masl.

Embrujo Cafe is a regenerative coffee company in Anserma producing traditional and experimental coffees. Its Mr. Hat process blends aerobic and anaerobic naturals for a bright, sweet, clean cup with mango, hibiscus, and limeade character that never tastes overly fermented.

Created for Hunter Bay's 25th anniversary and its Arvada roaster and coffee bar — balanced and bold, finishing with caramelized sugars and dried fruit.

One of Vellichor’s most popular single-origin coffees, this cup is balanced and sweet. Beneficio San Diego pairs modern milling with a focus on quality, sustainable production, and producer relationships. Its honey process leaves the coffee’s sugary mucilage in place during slow drying to develop chocolate, honey, and raspberry sweetness.

Light, well rounded with a mild acidity and a deeply pleasing licorice note. Grown at 1550–1950 masl in Dota; Caturra and Catuai. Finish of lingering licorice and citrus.

A refreshing half-caff blend for all-day sipping. Reminds us of smooth cocoa & fresh cookies.

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.

Rotating single-origin decaf — currently Palo Rosa Estate, Planadas, Tolima, decaffeinated with the natural sugarcane (EA) process. 1600 MASL · Caturra. 12 oz.

A regional blend selected from several estates in Valle del Cauca and designed to be every bit as satisfying as a caffeinated coffee, whether brewed as espresso or drip. The sugarcane process uses naturally derived ethyl acetate to remove about 97% of the caffeine while preserving flavor, yielding a sweet, balanced cup with milk chocolate and almond notes.

A decaf that actually tastes like coffee. From the highlands of Tolima, decaffeinated with sugarcane-derived ethyl acetate and spring water for a smooth, sweet cup.

Grown near Djimma in Ethiopia's Oromia region by Haileselassie Ambaye, this Grade 1 natural heirloom coffee is sun-dried on raised beds for a fruit-forward cup that is both complex and clean.

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.

The Holman family has grown coffee in Apaneca-Ilamatepec for more than 120 years. This washed Bourbon lot combines coffee from Finca Santa Isabel, Finca San Blas, and Finca Antioquita. Rainforest Alliance-certified farms, ethical employment practices, worker housing, and community facilities accompany a mild, smooth cup with walnut and citrus notes.

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.

The family-owned Limu Kossa Estate is operated by Gidey Berhe Retta, who combines long-standing agroforestry knowledge with modern processing. The estate supports nearby communities through classrooms, wet mills, and disease-resistant seedlings. This approachable washed Ethiopian coffee has red grape, floral notes, and a medium body.

Part of Hunter Bay's SOLO series. Bright, fruit forward and sweet, highlighting the fruity character of the natural process. 1600–1700 masl, heirloom cultivars, light floral finish.

A traditional French-style roast — smoky and bold yet pleasantly smooth, with a heavy smoked-cedar finish.

Natural-process Kenya variety from Cerro Verde, El Salvador. Tasting notes of blackberry, lemonade, tamarind and floral. Sizes: 8oz $18; 12oz $27; 2lb $68; 5lb $160.

Anaerobic honey Bernardina from Cerro Verde, El Salvador. Tasting notes of pineapple, lemon sherbet, green apple and cola. Currently sold out. Bag size is not specified in Corvus’s current purchase options.

Lost Coffee's house espresso, served every day at their Front Range cafés. Washed coffees from Guatemala and Colombia — chocolatey and fruit-forward for a balanced, sweet cup.

Servant's first blend — bright, juicy, delicate and floral, from washed and natural Guji coffees. 12 oz.

Washed Castillo decaffeinated with ethyl acetate derived from sugarcane. Popayán, Cauca, Colombia. Sweet and fruit-forward, remarkably clean for a decaf. Roasted by Corvus Coffee.

A classic, full-bodied Guatemalan coffee from the Vides family, whose high-altitude farms include Finca El Sarral and Finca La Bolsa. Clean and chocolate-forward with fig sweetness, it is an easy crowd-pleaser and a fine expression of Huehuetenango.

Part of Hunter Bay's SOLO series. Bursting with fruit notes and milk chocolate — clean, bright and sweet. 1700–1800 masl; Catuai, Caturra, Bourbon, Pache, San Ramon.

Roasted just a touch darker than the filter version, this espresso roast makes fantastic straight shots and Americanos. A gorgeous washed Ethiopian from producer Habtamu Fikadu Aga in Danche, Yirgacheffe — big, ripe apricot with a touch of pineapple and jasmine-like florals.

Latin American coffees for balanced milk chocolate blended with full-bodied African coffees and subtle dried fruit sweetness. Full-bodied, deeply sweet, sessionable. Roasted by Corvus Coffee.

Half the caffeine, full of flavor — the decaf portion uses the Water Process. Light yet rounded, with a lingering cola and almond finish.

Red Bourbon from Ibisi Mountain Washing Station in South Nyamagabe, fully washed and dried on raised beds for 10–14 days. Sourced through Rwanda Trading Company.

Vellichor's darker-roasted, heavy and rich counterpart to Levity Blend. Full-bodied, tasting of dark chocolate and baked brown sugar — suitable for a rich home espresso and as a full-tasting every-morning coffee. Currently 100% El Bombo Mujeres Organic, a women-produced lot supporting gender equity in coffee growing from the El Bombo co-op in Colombia. Dropped from the roaster just before second crack.

Washed Maragesha from Quindío, Colombia. Tasting notes of strawberry, peach and red wine. Reserve coffee on a limited roasting schedule. Bag size is not specified in Corvus’s current purchase options.

Servant's rotating natural Ethiopian — currently Guji Uraga from Emba Coffee. Fruity, juicy, syrupy. 1900–2200 MASL · Heirloom. 12 oz.

Double washed SL28 from the Kii factory of Rung'eto Cooperative, Kenya, led by Samuel Karanja — community-driven quality, with reinvestment through a member bank and dairy project. Kenyan coffee at its finest. Sizes: 8oz $17, 12oz $24, 2lb $62, 5lb $145.

Vellichor's favorite everyday, chuggable medium roast blend — ideal for espresso too. Milk chocolate notes and stone fruit sweetness. The current iteration is 33% Honduras COMSA Natural and 66% Colombia El Bombo Washed, a certified-organic lot where they paid a premium to support women producers and gender equity in coffee. Served daily in their book-filled coffee shops as a rich, balanced every-morning coffee.

A lighter take on Big Sky Organic using most of the same origins — soft, syrupy and easy alongside breakfast, with a nutty finish.

Hunter Bay's best-selling espresso blend in the Northern Italian style — rich caramel crema, full body and sugar-cane sweetness. Also great for drip or pour over.

Developed with Big Sky Brewing — stout but smooth and semi-sweet without lingering char.

Washed Pacas from producer Alejandro Guzman, El Dorado, Santa Barbara — named for its refreshing mountain finish. 1500 MASL. 12 oz.

Reminds us of mango & blue raspberry. 450+ smallholders // Muhari CWS, Rusizi, Western Province, Rwanda. Natural [dry] processed Red Bourbon & Jackson, 1450–1900 masl. From Gihanga Coffee and the Muhari station near the shores of Lake Kivu.

Prodigal's seasonal espresso blend of fresh Ethiopian washed and natural coffees, roasted a touch darker for espresso. Citrus and florals from the washed component and rich cherry from the natural — punchy, ripe, and great for straight shots and Americanos.

Reminds us of - Dried Fruit & Caramel. Palo Rosa Sugarcane Decaf produced by the Osorio family in the highlands of Planadas, Tolima, Colombia — decaffeinated using the natural sugarcane (EA) process, preserving sweetness, body, and complexity. Decaf without compromise.

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.

A seasonal blend of Papua New Guinea and Uganda coffees, finishing with mellow baking spice and lingering citrus. Seasonal — not available on subscription.

Single-origin Ethiopia blended with an island coffee for an exceptionally sweet, berry-forward cup.

Servant's richest, most traditional profile — currently 100% Serra Negra, a natural Brazil from Minas Gerais. 750–1100 MASL. 12 oz.

Honey-processed Parainema from Jorge Misael Ochoa Ventura, Santa Barbara — Servant's third harvest of this lot, balanced sweetness and deep fruit. 1580 MASL. 12 oz.

Natural Bourbon from Cerro Verde, El Salvador. Tasting notes of chocolate, tamarind and red apple. Sizes: 8oz $17; 12oz $25; 2lb $64; 5lb $149.

Anaerobic Pink Bourbon from Ciro Lugo's San Pedro farm in Huila, Colombia. A long anaerobic pre-fermentation produces an exceptionally sweet, vibrant coffee with balance and structure. Available in 8oz ($18), 12oz ($27), 2lb ($69), and 5lb ($161).

From Finca San Jose in Santa Rosa de Cabal, Risaralda — a family farm founded by Mr Gilberto and Mrs Fabiola on fertile Western Cordillera soils. Natural process.

Named for Missoula's smokejumpers — bold, dynamic and distinctively smoky, with a thick, full body.

Produced beneath the shadow of Cerro Chirripó, Costa Rica's highest peak, this limited-release natural-process lot of Milenio H10 comes from Don Senel Campos and his son Allan — a family Queen City has worked with for over six years. Expressive, layered, and fruit-forward.

Reminds us of - Dried Strawberries & Almond Joy. Fully washed Pink Bourbon from Sonia Bolaños in Sevilla, San Agustín, Huila, Colombia — grown at 1,780 masl. Sonia's first export of the variety to North America, introduced through Semilla.

From CoopeTarrazú, a cooperative of over 3,500 partners in San José province, grown at 1,200–1,900 meters in one of Costa Rica's most recognized coffee regions. Natural process.

A richer, robust blend built for espresso: washed Colombia (Santa Maria, Huila) with natural Ethiopia (Debakul, Jimma). 12 oz.

A limited blend of 50% Colombia Finca Monteblanco Purple Caturra Tropical Natural Co-Ferment and 50% Ethiopia Limu Kossa Washed. Vellichor’s first co-fermented coffee uses a controlled fruit culture with pineapple, cholupa, gulupa, passion fruit, molasses, and cane sugar, followed by slow drying. Blending the expressive Colombian lot with washed Ethiopian coffee creates an approachable tropical-fruit profile that also makes a wonderfully fruity cold brew.

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

Vellichor’s first Ugandan offering comes from the high slopes of the Rwenzori Mountains. Local smallholders—43% of them women—deliver selected cherries to Kyagalanyi’s washing station for slow natural drying on raised beds. The cup has vanilla aroma, light-roasted brown-sugar sweetness, a black-tea finish, and deeper berry and chocolate character.

Part of Hunter Bay's SOLO series and one of its more complex light roasts. Grown at 1300–2000 masl in Kapchorwa; SL14, SL28, Bourbon, Blue Mountain. Tea-like body.

Honey-process heirloom coffee from Wasa Station, Ethiopia. Tasting notes of candied orange, berry jam and ginger. Sizes: 8oz $18; 12oz $26; 2lb $68; 5lb $161.

Natural heirloom from Wasa Station in Sidama, Ethiopia. Assefa and his son Kenean work with neighboring farmers, give out free seedlings and run a coffee processing school. Roasted by Corvus Coffee.

Colombia, Indonesia and Ethiopia. A tribute to old-school roasting — bold and familiar, rich with baking spice and dark chocolate without being a dark roast. Roasted by Corvus Coffee.