Every coffee is different! You can head over to the coffee you're interested in and check out the brew guide on that page.

Yes and no—and everything in between! While we don’t yet have the costly certification required to label our coffees “Organic,” many of our beans are grown using organic practices. Internally, we call these lots Origin Organic, but regulations prevent us from advertising them that way. The same applies to our Fairtrade-organic coffees—typically Ethiopian origins; without certification, we can’t market them as organic. We know this may not be the answer you hoped for, but please rest assured: we care deeply about what goes into our bodies and how the people who grow our coffee are treated.

Now, that's up to you! All of our coffee will default to whole bean, but you can simply change that to ground on the product page before adding to cart.

In an airtight container away from direct sunlight and heat. If freezing see this video

We typically roast on the lighter end to highlight origin characteristics, but you’ll find medium and darker roast profiles depending on the coffee. Check the product page for tasting notes and roast level. You can also head over here to understand our seismograph a bit better.

Natural process coffee keeps the entire cherry intact during drying. Instead of removing the fruit first, the whole coffee cherry is laid out to dry in the sun. As it dries, the seeds inside absorb sugars and flavors from the fruit.

Once fully dried, the fruit is removed and the beans are prepared for roasting.

Because the beans spend more time in contact with the fruit, natural coffees often have fuller body and more pronounced fruit flavors. They can taste bold, juicy, or even slightly wine-like compared to washed coffees.

Like all coffee, honey processed coffee starts as a cherry with seeds inside. After harvest, the outer skin is removed, but some of the sticky fruit layer, called mucilage, is intentionally left on the beans while they dry.

This remaining fruit adds natural sweetness and body to the coffee. The name “honey” does not mean honey is added. It refers to the sticky texture of the fruit left on the bean.

You may also hear different “colors” of honey process, such as Yellow Honey, Red Honey, or Black Honey. These colors do not refer to the color of the bean itself, but to how much fruit is left on during drying and how the coffee is dried. Generally:

• Yellow Honey: Less fruit left on the bean. Cleaner, lighter, and more delicate.
• Red Honey: Moderate fruit contact. Sweeter with more body.
• Black Honey: Most fruit left on and slower drying. Richer, heavier, and more fruit-forward.

Honey processed coffees often taste sweeter and rounder than washed coffees, with a smooth body and balanced acidity, while still remaining fairly clean in flavor.

You may also hear the term “Pulped Natural.” In most cases, pulped natural and honey process refer to the same style of processing. The term “pulped natural” is commonly used in Brazil, while “honey” is more often used in Central America. Both describe coffee where the skin is removed but some fruit is left on the bean during drying.

Coffee actually begins as a fruit. It grows on a tree as a small red or yellow cherry. Inside each cherry are usually two seeds — those seeds are what we roast and brew as coffee beans.

In the washed (or wet) process, the fruit is removed from the seeds shortly after harvest. The cherries are pulped to remove the outer skin, then the beans are fermented in water to loosen any remaining fruit before being washed clean and dried.

Because most of the fruit is removed before drying, washed coffees tend to taste clean, bright, and well-defined. Flavors are often crisp and clear, allowing you to taste the origin of the coffee more distinctly.