Comprised of washed Ethiopian and Kenyan coffees, Sapsucker is an espresso homage to the elegance and uniqueness of East African coffees. Bright citric acids, tamed (but not muted) by careful roasting, are predominant. Flavors layered with refined peach and apricot are accented by subtle floral aromatics and a clean, champagne-like finish.

Technical Information:

Producer: Gikanda, Shegole, Welinso Cooperatives
Region: Nyeri, Limu Kossa
Country: Kenya, Ethiopia
Elevation: 1600 – 1950 m
Harvest: November – January
Cultivar: SL-28, SL-34, indigenous

Organic Kurimi

Intense floral aromatics are typical of Ethiopia coffees, though rarely as well articulated as with this coffee. A remarkable perfume of hibiscus and rosewater on the nose leads to a delicate cup with a silky mouthfeel and soft pomegranate notes.

Technical Information:

Producer: Debello Farmer’s Cooperative
Region: Limu Kossa
Country:  Ethiopia
Elevation: 1700 – 2000 m
Harvest: December – February
Cultivar: indigenous

Black Cat Analog Espresso

This syrupy and sweet espresso blend has been the staple of our lineup since the very beginning. It is a product of intensive lot selection and close, direct work with the farmers who produce its components. The Black Cat Classic Espresso’s hallmark is its supreme balance and wonderful sweetness.

Technical Information:

Producer: Jacques Carneiro, Luiz Paulo Pereira, Roberto Irineu Marinho, Mauricio Rosales
Farm: Fazenda Santa Lucia, Fazenda Rainha, Finca Maravilla
Region: Sao Sebastiao da Grama, Carmo de Minas, Huehuetenango
Country: Brazil, Guatemala
Elevation: 1150 – 1850 m
Harvest: June – September, January – April
Cultivar: Acaia, Bourbon, Caturra, Catuai, Icatu, Mundo Novo

Analog Espresso

Full-bodied and well-rounded, this blend produces consistently sweet and chocolaty espressos that are a joy for the barista to calibrate and integrate perfectly with milk.

Technical Information

Producer: Roberto Irineu Marinho
Farm: Fazenda Rainha
Region: São Sebastião da Grama Valley
Country: Brazil
Elevation: 1150-1350
Harvest: May – September
Cultivar: Mundo Novo, Catuai, Bourbon Amarelo, Icatu, Acaia


El Diablo Dark Roast

Our flagship dark roast offers a different look at some of the coffees we have available each season.  Our Roasting Team tailors the roast to bring out dark baker’s chocolate notes  with a caramelized sweetness and softened acidity.  Lasting impressions of molasses and malted barley linger in the smoky finish.

Technical Information:

Country: Latin America
Elevation: 1500 – 1800 m
Cultivar: various