Explore Our Coffees

COLOMBIA

Our roasting profile for Colombia results in a creamy and balanced, clean tasting cup. The finish is very smooth with notes of Dried Cherry, Almond and Milk Chocolate. We use the right timing and temperature when roasting our beans in order to get the best flavors.

Body/Acidity
Creamy & Balanced

Flavor
Dried Cherry, Almond, Milk chocolate

Region
Columbia /
Santander

Altitude
1400-1700

 

OASIS BLEND

Using coffee beans from Costa Rica, we blended light and dark roasted beans together. The end result is a medium bright cup that doesn’t lose flavor and has a juicy aftertaste.

Named after the area for its scenic and breathtaking views of Lake Travis and the Texas Hill Country, our Oasis blend is one cup of coffee we know you’ll enjoy with or without the lake view.

Body/Acidity
Juicy & Bright

Flavor
Cinnamon, Orange, Cherry, Lemon, Jasmine

Region
Variety from Costa Rica

Altitude
600-1900

Did you know?

Costa Rica has a full 25 percent of its territory under environmental protection. The coffee industry is tightly regulated, with rules prescribing that fully ripe cherries must be collected by hand and processed the same day. Mills must also comply with strict regulations governing water usage, and must compost their cherry husks and mucilage.

Costa Rica’s exacting quality requirements and diverse microclimates contribute to a variety of high-quality specialty coffees that boast a rich range of flavors and characteristics—from high acidity to sweet chocolaty and malty flavors.

SOCO BOLD

Using coffee beans from Guatemala, we blended light and dark roasted beans together. The end result is a medium bright cup that doesn’t lose flavor and has a juicy aftertaste.

Named after the area the trend SOCO (South Congress) district in Austin, we gave our boldest blend name to the hip side of town.

Body/Acidity
Balanced

Flavor
Dark Chocolate, Walnuts, hint of Sugar Cane

Region
Guatemala

Altitude
600-1900