Single Origin Favorites Sample Pack
Single Origin Favorites Sample Pack
1 Choose your grind
Not sure which grind is right for you?
Grind fresh at home for the fullest flavor. Works with any brewer — you control the grind size. Best when you have a burr grinder at home.
For French press, cold brew, and percolators. Large, chunky grounds for slow, full-bodied extraction with lower acidity.
The everyday grind. Ideal for drip coffee makers, pour-over, and AeroPress. Balanced, smooth, and consistent cup every time.
Fine and tightly packed for high-pressure brewing. Made for espresso machines and moka pots. Rich, dense, with a full crema.
2 Choose your size
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Roast: Medium
Tasting Profile: Elegant, smooth cup with cocoa notes.
Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio
Variety: Catuai and Mundo Novo
Region:Parana and Sao Paulo Brazil
Altitude: 750-1050 M
Soil Type: Volcanic Loam
Process: Pulped natural and dried in the Sun
Roast: Medium
Tasting Profile: Dried orange, berry, chocolate
Grower: Smallholder farmers from Medellin
Variety: Castillo, Caturra, Colombia, & Typica
Region: Medellin, Antioquia, Colombia
Altitude: 1300-1500 M
Soil Type: Volcanic Loam
Process: Fully washed and dried in solar dryers to protect the coffee from rain.
Roast: Medium
Tasting Profile: Sweet apple, raisin, honey
Grower: Micro farms in Alajuela
Variety: Caturra & Catuai
Region: Alajuela, Costa Rica
Altitude: 1300-1445 M
Soil Type: Volcanic Loam
Process: Eco-pulped and dried in the sun.
Ethiopia
Roast: Med-light
Tasting Profile: Milk chocolate, fruity, caramel
Grower: Smallholder farmers from thee Sidama zone.
Variety: Indigenous Heirloom Cultivars
Region: Sidama Zone, Ethiopia
Altitude: 1700-1900 M
Soil Type: Nitisols
Process: Full natural, sorted by hand. Dried on raised beds.
Honduras
Roast: Medium-dark
Tasting Profile: Caramel, spice, brown sugar.
Grower: 1500 grower/members from Cafe Organics Marcala
Variety: Bourbon, Catuai, Caturra, Lempira, & Typica
Region: Marcala, La Paz, Honduras
Altitude: 1300-1700 M
Soil Type: Clay Minerals
Process: Fully washed and sun dried.
Tanzania
Roast: Medium-light
Tasting Profile: Pear, floral, jasmine, strawberry.
Grower: Small cooperative farmers in the Mbeya area
Variety: Bourbon & Kent
Region: Mbeya Region of Tanzania
Altitude: 1200-1900 M
Soil Type: Clay Minerals
Process: Fully washed and dried on raised beds
Grind Guide
Grind Guide
Whole Bean — Grind fresh at home for the fullest flavor. Works with any brewer — you control the grind size. Best when you have a burr grinder at home.
Coarse — For French press, cold brew, and percolators. Large, chunky grounds for slow, full-bodied extraction with lower acidity.
Standard — The everyday grind. Ideal for drip coffee makers, pour-over, and AeroPress. Balanced, smooth, and consistent.
Espresso — Fine and tightly packed for high-pressure brewing. Made for espresso machines and moka pots. Rich, dense, with a full crema.
Brew Guide
Brew Guide
For the best cup, start with freshly filtered water and a clean brewer. Use 1–2 tablespoons of coffee per 6 oz of water and adjust to taste.
- Drip / Pour-Over — Standard grind, 200°F water, 1:15 ratio
- French Press — Coarse grind, 200°F water, steep 4 minutes
- Espresso — Espresso grind, 9 bars pressure, 25–30 second pull
- Cold Brew — Coarse grind, cold water, steep 12–24 hours in the fridge
Freshness & Shipping
Freshness & Shipping
Every bag ships within 1–3 business days of your order. We roast in small batches so your coffee arrives at peak freshness. Free shipping on all US orders.
For best results, use within 4 weeks of the roast date printed on your bag. Store in a cool, dry place in the resealable bag it came in.
