Every Bean Has a Name.
We know where every coffee we roast comes from. The farm. The region. The grower. Here's the proof.
Specialty coffee is scored on a 100-point scale by certified tasters — Q Graders trained to evaluate aroma, flavor, acidity, body, and finish with precision. A score of 80 or above qualifies as specialty grade. Most commodity coffee doesn't come close.
We only buy 80+. That's not a marketing claim — it's the floor. What happens after the score is what we actually care about: the roast, the transparency, and the story behind the farm.
The Lineup
🎷 LIGHT
Bossa Nova — Nicaragua
Marimba Cooperative, Jinotega  · Washed
Citrus, chocolate, caramel, stone fruit
Clean, bright, and balanced. Sourced from the Marimba cooperative — a community of growers in Jinotega producing some of Central America's most consistent specialty lots.
🎷 LIGHT
Bossa Blend — Nicaragua
Finca La Bastilla, Jinotega  · Anaerobic
Strawberry, dried cherry, marzipan, black tea, citrus
Anaerobic fermentation unlocks something unexpected here — fruit-forward and complex in a way that rewards slow sipping.
🎹 MEDIUM
Jazz Fusion — Peru
Chanchamayo, JunÃn  · Washed
Citrus, caramel, chocolate, floral
Bright up front, smooth through the finish. Chanchamayo is one of Peru's most celebrated growing regions — high altitude, rich soil, consistent quality.
🎹 MEDIUM
Latin Soul — Honduras
18 Rabbit Family Farm, Marcala  · Washed
Chocolate, caramel, green apple, floral
Grown by the 18 Rabbit family in Marcala — a region known for producing bold, full-bodied coffees with surprising brightness.
🎹 MEDIUM
Plena — Puerto Rico
Hacienda Las Nubes, Adjuntas  · Washed
Cocoa, clove, cinnamon, black pepper
High-grown in the mountains of Adjuntas. Low-acid, deeply spiced, and unlike anything else in the lineup.
🎸 MEDIUM-DARK
Double Stop Funk Blend
Sumatra · Guatemala · Colombia (Anaerobic)
Fruit, spice, depth
Three origins, one arrangement. The anaerobic Colombian brings the fruit and edge; Sumatra and Guatemala provide weight and balance.
🎸 MEDIUM-DARK
Ambient Blend
Sumatra · Guatemala
Earthy, cocoa, woodsy, hint of citrus
Balanced and grounding. The Sumatran dark roast anchors it; the Guatemalan medium lifts it just enough.
🔊 DARK
Post-Rock — Sumatra
Single Origin  · Wet-Hulled
Dark chocolate, toffee, dried plum, leather
Full-bodied and unapologetic. Sumatra's wet-hull process produces a distinctly earthy, low-acid cup with serious depth.
🎵 DECAF / HALF-CAF
Smooth Jazz — Peru (SWP Decaf, Organic)
Cajamarca, Peru  · Swiss Water Process
Milk chocolate, caramel, toasted nuts, citrus
Decaffeinated using the Swiss Water Process — no chemicals, no compromise. Same sourcing standards as everything else.
🎵 DECAF / HALF-CAF
Fusion Blend — Half-Caf
Peru
Citrus, floral, chocolate, caramel
Jazz Fusion meets Smooth Jazz. Half the caffeine, none of the sacrifice.
Transparency Isn't a Feature. It's the Foundation.
Our primary source for green coffee is Genuine Origin — part of a global network of exporters who work directly alongside farmers at origin. Behind that sourcing is Volcafe Way — a farmer support program active since 2014 across 11 coffee-producing countries including Peru, Honduras, Guatemala, Colombia, and Nicaragua. The countries in your cup.
Volcafe Way puts 250+ agronomists and field staff directly on farms — providing technical assistance, sustainable production training, and real business support. Not charity. Not certification theater. Farming as a business, with measurable results.
When farmers see their incomes improve, they invest in their land, their quality, and their future. That's the chain we want to be part of.
45,000
farmers trained across 11 origins
700
model farms as learning hubs
150,000
hectares of farmland involved
We named our roasts after music because both demand the same thing: intention. A light roast and a jazz standard share the same quality — delicate, layered, easy to miss if you're not paying attention. A dark roast and a post-rock record both build to something that stays with you.
The names aren't decoration. They're an invitation to slow down, pay attention, and notice what's actually in your cup.
This is what coffee looks like when nobody cuts corners.
SHOP THE LINEUP →QUESTIONS ABOUT SOURCING