Bean Theory

Washed process

For people who like dark roast flavours without the heavy body. A medium-dark that leaves the bitterness of a true dark roast at the door.

The same blend Bean Theory uses for their own cold brew, ground for home brewing. Brewing recommendations are included in the bag.

Natural process

Their darkest roast, balanced between the bitterness of 75% dark chocolate and the sweetness of blackberry jam. Smooth and rich rather than scorched.

Honey process

An adventurous honey-processed microlot, here for a good time rather than a long one. Papaya and golden raisin over a bright pineapple acidity.

The staple blend - bright acidity at the front smoothing into caramelized sweetness, with the subtlest hint of dried plum in the cool down. Works from cold brew to espr

Natural process

The very first coffee Bean Theory bought, and still the one they call their dessert coffee. Bright winey acidity into milk chocolate covered blueberries and a sweet, sm

Ethyl Acetate process

Decaf does not mean de-flavored. Full bodied and low in acidity, with graham cracker, honey, cinnamon and roasted pecan. Ethyl acetate process.

Five 2 oz bags of whatever is in stock, rotating as the single origins rotate. The way to find your next favourite.

Natural process

The full body and earthy undertones Uganda is known for, with a sweet candy-like character from the natural process. Light roast brightness, dark roast depth.