The classic "good cup of coffee," done carefully: clean, balanced, a little bright, with a caramel finish.
Tasting notes: citrus // caramel // nutty
The coffee. Colombia's mountains give its growers a hundred microclimates, and the country has become one of the most-loved origins for good reason. This lot is processed the traditional Colombian way, washed: pulped on the farm, fermented in tanks, then rinsed clean, which is where the clarity in the cup comes from. Well balanced with medium acidity: a citrus lift at the start, nuttiness in the middle, and a sweet, caramel-like finish.
How we'd brew it. Pour-over or drip. It's the coffee we'd hand someone who says they "just want a really good cup."
Roast level? We intentionally don't print one on our packaging. Roasts go in and out of fashion (dark roast was the thing a decade ago, light roast a few years back) and we don't chase them: good coffee is timeless. Every coffee here is roasted to the profile where it tastes best: never so light it turns sour, never so dark it tastes burnt. The roast is there to bring the coffee out, not to cover it up. Two things worth knowing: dark roast isn't stronger (strength comes from using more coffee), and roasting doesn't add caffeine; if anything, a scoop of lighter roast has a touch more. If you usually reach for a dark roast, start with Guatemalan or Shiftwork Espresso, and watch for our occasional special dark, like Angelitos Dark.
Roasted in small batches at our roastery in Crown Point, Indiana. We roast to order, so your bag ships within days of roasting. Whole bean (it stays fresh far longer than ground), in 10 oz, 2 lb and 5 lb bags. Drink it every week? Join the Coffee Club and save 5–15% on every delivery. Free shipping on orders over $150, or pick up at the café on E. Goldsborough St. in Crown Point. Turn by the tank on Main Street.
