Best Sellers Sample Pack: 6Bean, Cowboy, Breakfast, Peru, Mexico, Bali

Our signature house blend, bold and full-bodied, designed for espresso lovers. Rich, smooth, and perfectly balanced, it delivers the quintessential dark roast experience.  House Blend. Great for Espresso meticulous blend of coffee from around the world
Roast: Dark

 

Cowboy Blend
A hearty, adventurous blend with luscious cocoa, buttery caramel, and subtle vanilla notes. Strong yet smooth, it’s perfect for those who crave depth with a touch of sweetness..  With both Dark and Medium roasted coffee. Cocoa, caramel, & vanilla tones
Roast: Dark & Medium

 

Breakfast Blend
Smooth, approachable, and bright, this South American blend awakens the senses with a gentle, satisfying cup ideal for starting the day.  House Breakfast Blend. Smooth blend of coffee from South America
Roast: Medium

Elegant and vibrant, featuring salted caramel sweetness and bright citrus undertones that create a refined, balanced experience.

• Tasting Profile: Salted caramel, silky sweet, citrus
• Grower: Cooperativa Agricola de Servicisios Norandino
• Variety: Caturra, Bourpon, Catuai, Pache, & Catimor
• Region: Piura, Amazonas, Peru
• Altitude: 1100-1700 M
• Soil Type: Clay Minerals
• Process: Gully washed and dried in the sun.
  Roast: Medium
  

Fragrant and flavorful, with rich chocolate, warm cinnamon, and crisp green apple notes that dance on the palate.

• Tasting Profile: Chocolate, cinnamon, green apple.
• Grower: Coffee growers from Chiapas and Oaxaca
• Variety: Typica, Criollo, Bourbon, Mundo Novo, Caturra
• Region: Chipias and Oaxaca, Mexico
• Altitude: 900-1000 M
• Soil Type: Clay Minerals
• Process: Fully washed and sun dried.
  Roast: Medium
  

Bali Single Origin

Deep and indulgent, showcasing dark chocolate, molasses, and brown sugar, with a luxurious, lingering finish.

• Tasting Profile: Dark chocolate, molasses, brown sugar
• Grower: Smallholder farmers from Kintamani
• Variety: Bourbon, Typica, Catimor
• Region: Kintamani, Bali, Indonesia
• Altitude: 1200-1600 M
• Soil Type: Volcanic Loam
• Process: Hand picked, wet-hulled and dried on raised beds.
  Roast: Medium/Dark