Impresso Coffee

Named for the rattlesnakes that keep pests out of the coffee fields, a pulpy Brazil with lots of red fruit and refined sweetness. Medium body, mild acidity.

A mix of African and South American coffees, low in acidity, smooth and rich in flavor. A wonderful way to wake up no matter how you brew your morning cup.

Sugarcane process

Valle del Cauca Excelso, decaffeinated in Colombia with ethyl acetate derived from sugar cane. Richly sweet and surprisingly flavorful.

A 4-bean blend that pulls a well-balanced shot topped with rich crema. This is the blend used for every espresso drink at their cafés and catering events.

Natural process

Brazil Salmo from a co-op of 12 farmers in the Cerrado, sweet nuttiness, crisp velvety mouthfeel, mild acidity. Rich and smoky, as a French roast should be.

Washed process

A Bourbon-variety lot from Finca El Retiro del Quisaya at 1,765 masl, sweet and nutty. Heavy body, medium acidity.

Their goldilocks blend, just the right amount of body, acidity and boldness. Beans from the Americas and Indonesia, roasted medium dark. Full body, low acidity.

A 3-bean blend built specifically for cold brew, crisp, clean and complex. This is the blend behind their cold brew iced coffee. Very low acidity.