The collection
Whole bean by default, ground to your brewer on request. All bags are 12 oz (340 g) apart from the sampler, and all are stamped with the date they came off the drum.
Cane sugar sweetness without cane sugar: caramel, toasted almond and a clean citrus finish. Roasted to the edge of first crack development so the acidity stays soft.
Roast level
Cocoa, molasses and roasted hazelnut. Heavy body, low acidity, and enough backbone that oat milk does not flatten it.
Roast level
A New Orleans idea done our way: roasted chicory root brings natural sweetness and a syrupy body while cutting caffeine roughly in half.
Roast level
Decaffeinated with water and carbon only — no methylene chloride, no ethyl acetate. Milk chocolate, red apple, and a surprisingly full body.
Roast level
Blueberry, jasmine and dark chocolate from crushed Ghanaian cacao nibs folded in after the drop. Limited to 200 bags per season.
Roast level
Four 3 oz bags — Harbor Light, Pier Nine Dark, Chicory Street and Ninth Avenue Decaf — plus a printed brew card with recipes for each.
Roast level
Reading the label
Handwritten on the base of every bag. Drip coffee peaks 4–14 days after roasting; espresso often wants 7–21.
Our scale runs 0–100, measured by drop temperature and development ratio, not by colour alone.
Measured on an 8 oz cup brewed at a 1:16 ratio. Espresso and cold brew concentrations differ — the brew card explains.
Three letters and two digits linking your bag to a specific roast curve in our log. Email it to us and we will send the graph.
Grinding
Whole bean keeps its aromatics for weeks; ground coffee starts losing them in about twenty minutes. If you own a burr grinder, take the whole bean. If you do not, we will grind on a Mahlkonig EK43 to the exact setting your brewer needs, at no extra cost.
Tell us how you brew and what you drink now. Kaycee answers every message personally, usually the same business day.