Chocolate and orange, with a finish that keeps going. Costa Rica is the origin we know best in person.
Tasting notes: chocolate // orange // lingering
The coffee. Grown at 1,000–1,250 meters by a collaboration of coffee-farmer friends who work the whole chain together, seed to export. We visited farms in Costa Rica in 2019, and it's where "doing justice on both sides of the cup" stopped being a line for us and became people we know. In the cup: cocoa sweetness, a bright orange note, and a long, clean finish.
How we'd brew it. Pour-over to show off the orange; drip if you want the chocolate to lead.
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.
