Our high quality standards and organic certification actually make it impossible for coffees with mold to even reach our cupping tables or facilities. A coffee with mold will never come close to passing through our doors, because our import partners
Thin and sour by and large = under-extraction. One first thing to check is your water temperature — water that's not hot enough will result in a more sour cup. If you use a programmable electric kettle, I'd keep it set at 203°F. If you use the stove,
They actually all work great! That’s how we roast them :). That being said, Beachwood is for sure our most popular for espresso. If you like something more classic, Italian-style, try The Alentejo. And if you want something a little more floral, try
Nothing bums us out as much as knowing our coffee or home goods arrived to you damaged. Please take photos of the box and what we shipped to you as they arrived, demonstrating the damage. Email these images to [email protected], and we can work t
Any and all of our coffees work on espresso! They're all roasted with ample development time to be soluble and easy to extract — it's just about what kind of flavors you like! For a more classic, Italian-style espresso (more chocolatey/nutty), go wit
Canyon tastes great for about three months and is still good for another three after that. It’s safe to consume after that, but a lot of the best flavors will have been lost.
Occasionally we have a supply chain delay with our green (or unroasted) coffee. As we import coffee from around the world sometimes things get held up in customs, shipping, or other parts of the import process! Feel free to reach out to us for a spec