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Specialty-grade coffee tested for purity, roasted to order, and crafted for a smoother daily cup.
Coffee Flavors & Origins
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This Lion’s Mane mushroom coffee is smooth and balanced, combining rich coffee flavor with the earthy, mild taste of Lion’s Mane mushrooms. It’s easy to drink, with subtle notes that feel clean and comforting.
Lion’s Mane is known for its natural, gentle character, making this coffee feel calm and focused without overpowering the taste. The result is a smooth cup that’s approachable, grounding, and satisfying—perfect for daily enjoyment.
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Matcha is a finely ground green tea powder made from the leaves of the Camellia sinensis plant.
What it is:
The tea plants are shade-grown, which boosts chlorophyll and nutrients. The leaves are then stone-ground into a bright green powder that you whisk into water—so you drink the whole leaf, not just an infusion.Benefits:
Calm, steady energy from natural caffeine paired with L-theanine
Rich in antioxidants, especially catechins
Supports focus and clarity without the jittery crash
Smooth, earthy taste with a gentle sweetness
Matcha is simple, clean, and naturally energizing—focused energy in a cup
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A: This smooth and complex Guatemalan single origin offers rich notes of chocolate, maple, plum, apple sweetness, and black tea. With a medium body and vibrant acidity, it comes from Guatemala’s premier high-altitude regions, specifically Huehuetenango and Antigua.
Huehuetenango’s limestone-rich soils and rugged terrain develop dense, sweet coffees, while Antigua’s volcanic soil and stable climate create exceptional balance, body, and sweetness.
Grown at 1,500–2,000 MASL and processed using the washed method, this coffee showcases clarity and brightness. It’s composed of Bourbon, Typica, and Caturra varietals, delivering a distinctive profile of chocolate sweetness, fruit complexity, and a tea-like finish.
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A: This rich and balanced single origin from Chiapas features layered flavors of date, red delicious apple, molasses, and subtle grapefruit acidity.
Chiapas’ culture of organic production and cooperative farming, paired with sustainable practices, produces exceptional coffee. Sourced from La Concordia at 1,300–1,750 MASL, it’s washed processed for clarity and structure.
Composed of heritage Bourbon and Typica varietals, it balances sweetness and a clean finish, showcasing the unique characteristics of Chiapas terroir.
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A: This smooth and comforting coffee from the Cerrado region offers roasted peanut, honey, and milk chocolate notes.
Its heavy body and mild acidity make it perfect for everyday brewing. Grown at 900–1,400 MASL, it’s pulped natural processed to enhance sweetness and body.
The blend includes Catuaí, Catucaí, Catigua, and Topázio varietals, selected for their rich chocolate character, full body, and low acidity, creating the classic Brazilian profile beloved worldwide.
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A: From the renowned regions of Huila and Cauca, this coffee delivers bright cherry, grape, and plum notes balanced by rich chocolate and cane sugar sweetness.
Its round acidity and clean finish reflect Colombia’s specialty coffee excellence. Grown at 1,200–1,800 MASL, it’s washed processed for vibrant fruit notes and balanced sweetness.
This blend includes Caturra, Colombia, Castillo, Typica, and Bourbon varietals, offering a profile of vibrant fruit, chocolate richness, and cane sugar sweetness.
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A: Our medium Roast coffee is a signature four-country blend combining Brazilian chocolate richness, Colombian smoothness, Guatemalan brightness, and Ethiopian complexity.
It offers harmonious toffee, dark chocolate, and citrus notes in a perfectly balanced cup. Sourced from Brazil (Cerrado), Colombia (Huila/Cauca), Guatemala (Antigua/Huehuetenango), and Ethiopia (Guji), it includes a range of altitudes (900–2,100 MASL) and processing methods.
The blend features Ethiopian Heirloom Varietals, Caturra, Colombia, Castillo, Typica, Bourbon, Catuaí, and Mundo Novo, delivering complexity, body, and layered flavors.
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Our dark roast coffee is a bold, full-bodied dark roast featuring Brazilian beans from the Cerrado Mineiro region. It offers rich bittersweet chocolate and toasty flavors, delivering the deep, robust characteristics of a traditional French roast.
Grown at 900–1,400 MASL, the beans undergo pulped natural processing to enhance sweetness and body. Composed of Bourbon, Mundo Novo, Catuaí, Catucaí, and Catigua varietals, Bitterroot has low acidity and pronounced roasted notes for a classic dark roast experience.
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A: Our light roast coffee is a lively blend of Ethiopian, Mexican, and Brazilian beans bursting with fresh fruit and citrus flavors.
This bright, light-bodied coffee has exceptional complexity and vibrancy. Ethiopian beans (1,850–2,100 MASL) are naturally processed for juicy fruit notes, Mexican beans (1,300–1,750 MASL) are washed for clean balance, and Brazilian beans (900–1,400 MASL) are pulped natural processed for body and sweetness.
The blend includes Ethiopian Heirloom Varietals, Bourbon, Typica, Catuaí, Catucaí, and Mundo Novo, creating a layered cup with exceptional brightness and a balanced foundation.
