Products

Original 18" x 24" illustration by Knowlita of our Birmingham location. Signed & Embossed by Hand. Two color screen print with water-based Ink on 110LB cover stock recycled archival paper. Made in USA.

Notes of mango, pineapple, and spiced plum with toasted almond undertones.

Wil Armijo’s farm, El Paraíso, sits at about 1550 masl in the Los Andes subregion of the Santa Bárbara mountains. Santa Bárbara is considered to be part of the greater Montecillos region of Honduras. The mountain ’s east facing slopes rise above Lake Yojoa, the country’s largest freshwater resource. Wil washes his cherry in cement tanks for about 24 hours before rinsing. The parchment is then dried in solar dryers for about 7-10 days. Wil processes his coffee at Beneficio San Vicente, in the nearby town of Peña Blanca at the base of the mountain. Originally founded by the Paz family in the eighties, the mill has played a major role in the development of the area’s rise of specialty coffee production. Each season, San Vicente continues to promote the specialty market and form new relationships with farmers looking to enter specialty. The benefício prioritizes transparency, and connects farmers to buyers who provide competitive prices for quality coffee. Growers are included in the entire transaction, and are always welcome to participate in cuppings and other quality analysis practices. The mill supports farmers throughout the year, and as of this past harvest season has hired a full time agronomist whose main focus is farm-level and processing assistance for growers.

Choose your perfect cup! Petunias is our crowd-pleasing house blend, Misfit is roasted for a darker profile, and Pale Rider is our go-to option for decaf drinkers. 

With each order, you will receive your choice of:

• One 12 oz. Blend per month (select in dropdown)

Subscription Process

To ensure consistently fresh coffee, we process all subscription orders on a rolling basis. What does this mean?

When you sign-up, an account will be created and your card will be charged. Your subscription will be entered into production on our team's next full business day. A recurring charge and automatic purchase order will be generated each month on your sign-up date, unless you choose to skip or cancel your subscription.

At this time, we service the continental United States. Subscription customers may alter their subscription at any time by logging into their account, or by contacting customer service during business hours. We cover all monthly shipping costs for subscriptions. 

Our team roast all of our coffees to order Monday through Friday, and ship same-day from Birmingham, Alabama. Order by 12:00pm noon, CST, to guarantee your coffee is produced and shipped the following business day.

The perfect gift! The Full House bundle contains three 12 oz. bags of our most popular coffee blends: Petunias Blend (Colombia, Brazil), Misfit Blend (Latin America), and our current seasonal blend.

Please note: this bundle comes as a single shipment. If you are interested in receiving this bundle as a recurring order, please visit our subscriptions page.

For old school and new school brewers alike. Great for big families, small offices, and pot-per-day coffee drinkers. 

With each order, you will receive: 

• One 12 oz. bag of Petunias Blend (Colombia, Brazil)
• One 12 oz. bag of Misfit Blend (Latin America)
• One 12 oz. bag of our current seasonal blend

Subscription Process

To ensure consistently fresh coffee, we process all subscription orders on a rolling basis. What does this mean?

When you sign-up, an account will be created and your card will be charged. Your subscription will be entered into production on our team's next full business day. A recurring charge and automatic purchase order will be generated each month on your sign-up date, unless you choose to skip or cancel your subscription.

At this time, we service the continental United States. Subscription customers may alter their subscription at any time by logging into their account, or by contacting customer service during business hours. We cover all monthly shipping costs for subscriptions. 

Our team roast all of our coffees to order Monday through Friday, and ship same-day from Birmingham, Alabama. Order by 12:00pm noon, CST, to guarantee your coffee is produced and shipped the following business day.

Deep, juicy tones of cherry, blood orange, and grapefruit. Currant and butterscotch sweetness on the finish.

Sourced from the Kavutiri Factory near the Ena River in central Kenya. About 1,000 small scale farmers deliver cherry to the washing station for processing. The Kavutiri Factory itself was built in the mid 1960's after Kenya’s independence, as one of the earlier stations built in the region. It is centrally located and serves the surrounding regions of Embu, Kianjokomo, and Katuriri. The farmers deliver cherry to the station, where it is depulped and sent to fermentation tanks overnight. After the tanks, the coffee is soaked to remove any remaining sugar content. Water from the Ena River is used in the coffee washing process. The coffee is then sent to dry on raised beds for 7-15 days, depending on the weather.

Deep red and dark pink fruits. Think cherry, pomegranate, blood orange, and stonefruit. Dark honey, fresh fig, and currant sweetness. Buoyant lift; structured, clean, and juicy.

Kolla Bolcha is a new cooperative in Goma, a subregion of Agaro, in the the western zone of Jimma. The co-op was formed in 2016, and 2017/18 represents the membership's very first harvest processed through the cooperative. Kolla Bolcha falls under the Kata Muduga Union, and geographically lies in a portion of the forest between well-known Duromina and Hunda Oli. The membership consists of approximately 400 producers, who cultivate coffee between 1900-2200 masl. Kolla Bolcha utilizes mechanical washers to process cherry. The parchment is then soaked overnight to remove any remaining fruit from the seed, a step which contributes to the cup's super clean profile. It is then pre-dried in partial shade before being finished on raised beds.

Notes of sweet mixed citrus. Think blood orange, navel, and ruby red. Dried mango and stonefruit. Vanilla and caramel.

Nicolas Alvarado’s farm, Las Peñitas, sits high at 1800 masl in the Los Andes region of Santa Bárbara. The farm is very small, only about 1.5 ha, but is one of the highest in the area. Santa Bárbara is considered to be part of the greater Montecillos region of Honduras. The mountain’s east facing slopes rise above Lake Yojoa, the country’s largest freshwater resource. Nicolas washes his cherry in cement tanks for about 24 hours before rinsing. The parchment is then dried in solar dryers for about 7-10 days.

Nicolas processes his coffee at Beneficio San Vicente, in the nearby town of Peña Blanca at the base of the mountain. Originally founded by the Paz family in the eighties, the mill has played a major role in the development of the area’s rise of specialty coffee production. Each season, San Vicente continues to promote specialty coffee and form new relationships with farmers looking to enter the specialty market. The benefício prioritizes transparency, and connects farmers to buyers who provide competitive prices for quality coffee. Growers are included in the entire transaction, and are always welcome to participate in cuppings and other quality analysis practices. The mill supports farmers throughout the year, and as of this past harvest season has hired a full time agronomist whose main focus is farm-level and processing assistance for growers.

Tropical yellow fruit tones: mango, peach, and oolong. Dark berry and citrus. Backed by notes of cola and brown sugar.

A few years back, Jaime Muñoz purchased an empty farm plot, adjacent to two plots he manages for his family. Together, the three plots are Finca Los Primos. Jaime directs all farming, harvesting, and processing practices of Los Primos, but this lot represents the very first harvest of his own. Los Primos sits high up on the Santa Barbara mountain, at about 1760 masl. The farm’s steep slopes climb upward towards the summit and the mountain’s remaining forest. It overlooks the rooftops of El Cielito’s town center, and further cascades down towards the lake. The lake strongly influences the climate of the mountainside. Low hanging clouds roll up and down the hillsides throughout the day. The cool winds and frequent cloud coverage contribute to the region’s elongated harvest, with several pickings throughout the season. Jaime harvests cherry from March - May, and even into early June. The cherry is depulped and undergoes 12-18 hours of dry fermentation before being rinsed with fresh spring water. His washing tank and hand crank depulper are kept squeaky clean. The parchment is slowly dried in solar dryers for 7-10 days. Jaime has also planted 300 shade trees, grows culinary herbs, and has scattered peach and local avocado trees throughout the farm. They are currently in the process of complete organic conversion.

Notes of dried and preserved dark fruit with a little citrus lift. Undertones of chocolate, brown sugar, and baking spice.

The farm Miramundo is owned by Javier Fernández, and managed by Oscar Ortiz. farm is located in Pueblo Nuevo Viñas, in the Santa Rosa region of Guatemala. Although the farm is 315 hectares in total, only about 28 are under coffee cultivation. Miramundo sits between 1500 - 1700 masl, and harvest peaks in late February and early March. The cherry is processed at a neighboring farm, and the parchment is processed at Luis Pedro Zelaya’s dry mill in Antigua, Bella Vista.

Full-bodied with tones of butterscotch, praline, and toasted pecan. Warm tones and a dark chocolate finish.

We roast all of our coffees to order Monday through Friday, and ship same-day from Birmingham, Alabama. Order by 12:00pm noon, CST, to guarantee your coffee is produced and shipped the following business day.

Original 18" x 24" illustration by Knowlita of our New Orleans location. Signed & Embossed by Hand. Two color screen print with water-based Ink on 110LB cover stock recycled archival paper. Made in USA.

Red apple, caramel, and milk chocolate character. Balanced, sweet, clean, and easy-going. Rotating seasonal lots from Colombia.

Notes of fresh red cherry, toasted mixed nuts, and sweet cocoa. Smooth and velvety body with a resonant finish. Easy to drink.

Stone fruit forward profile. Notes of apricot, cherry, and mango complemented by rich tones of sweet fudge and a silky body.

Finca Carmona lies in Antigua, a region in southern Guatemala that is cradled by three volcanoes. Although ominous and powerful, the active volcanoes create mineral rich soil, and are prime areas for coffee. The powerhouse Zelaya family has been farming coffee for generations. One could say they are almost synonymous with Antigua coffee. Finca Carmona, one of many independent Zelaya operations, has been in the family since 1910, and is now owned and operated by María Zelaya.

A special collaboration with The Giving Kitchen. Drink up on this easy-going and balanced coffee from Colombia. A portion of every sale directly benefits GK and restaurant workers in crisis.

GK provides emergency assistance to restaurant workers through financial support and a network of community resources in order to build a community where crisis is met with compassion and care. And anyone can be a hero.

For more info about GK, visit www.givingkitchen.org and follow @givingkitchen.

Rotating, seasonal offerings selected by members of our team. Origin-focused and inspired by a farm to table lifestyle. 

With each order, you will receive:

• Two 12 oz. bags of varied coffees, hand-selected from our current roster of single origins. Our November 2018 Team Pick is by Chris Clevenger, our Regional Director in Alabama. We are currently featuring: Pulcal and Miramundo

Subscription Process

To ensure consistently fresh coffee, we process all subscription orders on a rolling basis. What does this mean?

When you sign-up, an account will be created and your card will be charged. Your subscription will be entered into production on our team's next full business day. A recurring charge and automatic purchase order will be generated each month on your sign-up date, unless you choose to skip or cancel your subscription.

At this time, we service the continental United States. Subscription customers may alter their subscription at any time by logging into their account, or by contacting customer service during business hours. We cover all monthly shipping costs for subscriptions. 

Our team roast all of our coffees to order Monday through Friday, and ship same-day from Birmingham, Alabama. Order by 12:00pm noon, CST, to guarantee your coffee is produced and shipped the following business day.

Peach, apricot, nectarine, and cherry. Sweet orange and bergamot. Juicy and bright with a bit of brown sugar on the finish. Fun and punchy profile to carry us through the last heatwaves of summer.

Wildcat 2018 late summer / early fall, we selected coffees from Ethiopia and Honduras. For the Ethiopia component, we chose forest grown, heirloom/landrace varieties from Yabitu Koba washing station, located in the high hills of Guji. The coffee is stonefruit forward, and gives the blend a bright, juicy, and floral character. Although harvested at the beginning of 2018, Yabitu Koba really opens up and shines during our late summer months, holding strong throughout the rest of the year.

Yabitu’s higher tones are complemented by a regional lot from El Cielito, in Santa Barbara, Honduras. El Cielito's washed catuaí and caturra gives Wildcat hints of brown sugar and preserved fruit, and a bit of stonefruit as well. El Cielito is a prime growing region, high on Santa Barbara Mountain’s eastern, lake facing slopes. Harvest occurs much later here than it does in other regions of Honduras. Sometimes the final pickings of the higher reaches of the mountain last through late May and early June.

Super sweet and silky with notes of apricot, apple, and dark berries. Lasting brown sugar finish.

The Sierra Mixteca producer association is based in Santa Maria Yucuhiti, Oaxaca, and includes about 150 farmer members. Yucuhiti lies in the Sierra Madre. It is one of the highest regions in the state, where growing altitudes top out at about 1900 masl. Coffee trees are cultivated under a thick shade canopy, and harvest peaks around January and February. Immediately after harvest, freshly picked cherries are de-pulped, and undergo overnight dry fermentation for about a day. The wet parchment is then rinsed with fresh spring water, and either dried in full sun on patios or on raised, covered beds.

San Pedro Yosotatu is a community of neighboring farmer members of the Sierra Mixteca cooperative. The community includes about 20-30 farmers, led by Madelina Lopez. To our delight, the group has maintained traditional bourbon and typica varieties, despite difficulties with coffee leaf rust. All farmers use organic practices, and most utilize worm composting methods. Some of the lots produced are so small, bulk blending is necessary. This small reserve lot from San Pedro Yosotatu represents 7 producers, and includes some of the finest coffees from this year’s harvest.