Collection
Coffee
The Ridge Blend
With a unique blend of coffees from Brazil and Ethiopia, we've crafted a blend that works well across all brew methods. However, it really shines as an espresso. It's smooth, well balanced with hints of pear, grape and nuts.
Roaster's Choice
For those who like surprises, this is the subscription for you! Our roasters will choose a coffee for you based on what we have in stock.
Brazil
From the Minas Gerais region of Brazil, this natural processed coffee ferments for 3 days, to break down sugars into the seed, and then is sun dried on raised beds. Café Kreyol works directly with 7 families in this region, each owning their own estate.
Ethiopia
This unique Ethiopian heirloom coffee hails from the Oromia region. Ethiopia, the birthplace of coffee, produces some of the world's best coffee each year. In our opinion, this naturally processed coffee is some of their best.
Colombia (Decaf)
Decaf gets a bad rap. While it is true decaf coffee normally doesn't taste as good as its fully loaded sibling, it can still taste better than your store bought decaf. Our decaf from Colombia is just such a coffee. It’s a great option for those who don’t want the caffeine kick but still want great flavor. Our new decaf has tasting notes of light cranberry with a smooth, creamy texture.
Papua New Guinea
Our partner, Benchmark Coffee Traders, distributes high quality green coffees from Sigri Estate in Papua New Guinea. They have direct family ties with these coffee producers and Benchmark works closely with them to bring their beautiful coffees to roasters in America. They support a strong social agenda that provides free housing, free healthcare, and free schooling to the coffee pickers and farmerswho work tirelessly to help produce these unique coffees.
Coffee Variety Box
Not sure which coffee you want? Not a problem! Try before you buy with the our Coffee Sample Box. Each box will include 6 of our rotating origins plus our flagship origin from Yemen!
Dominican Republic
When the Spanish introduced coffee to the Dominican Republic, a national obsession was born in a land perfect for growing coffee beans. Their coffee is grown between 2,000 and 5,000 ft. above sea level, creating the harsh conditions that develop a more complex and flavorful bean.
Bolivia
Apolo is an indigenous region of Northern Bolivia that had never commercially grown or exported coffee, until they began working with Wildlife Conservation Society and Cafe Kreyol in order to create a model of ecological preservation, and economic sustainable income. Cafe Kreyol works directly with 5 indigenous communities of Apolo, that speak a form of Quechua that predates the Incas.
The Bluff
Using the same coffees from The Ridge, we roast the seeds just a little longer to create a balanced blend that's great on espresso. This blend will produce notes of dark chocolate, pecans, and light citrus.
Colombia - Tolima
This is an extremely unique, premium and exclusive coffee from our very good friends at Forrest Coffee! Two main things make this coffee a must have. One, we have an incredible relationship with the producers in which we have seen them in three different countries- we visited them in their lab in Bogota Colombia, we saw them in Dubai at World of Coffee, and they visited us in Bham! Two, the incredible unique process of anaerobic fermentation in a special juice called “Mosto” brings out incredible tropical fruity flavors. This coffee is bursting with flavor!
Colombia - Juicy Passion Fruit
The journey of Juicy Passion Fruit coffee begins with a carefully crafted blend of Caturra, Castillo, and Colombia varieties. These cherries arrive from the Huila region, produced by Brayan Alvear, highlighting the innovative co-fermentation that defines its unique profile. The cherries undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. After depulpation, the beans are co-fermented anaerobically for 5 days with dehydrated passion fruit, allowing the coffee to absorb rich, fruity flavors. The beans are then dried mechanically over 10 days, ensuring consistent moisture levels, before a final stabilization period of 5 days. This meticulous process results in a coffee with flavor notes of citric acid, passion fruit, and other tropical fruits.
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