Supremo is the highest grade of Colombian coffee beans. This is the coffee that off-the-shelf brands are trying to emulate when they offer “100% Colombian” blends, and not one of them comes close to the quality of a fresh roasted Colombian Supremo bean. These large beans create a medium bodied and sweet tasting coffee with a rich flavor and aroma. We recommend a roast anywhere between Light and French for this versatile bean.
Just in. Must try! Very surprised at how this coffee turned out. If you like Colombian coffee, this may be a good substitute. I’ve pulled multiple Espresso shots and surprisingly impressive sweetness with a lighter roast. The cup offers compelling sweetness and simple cup flavors that are softly-bright, and crowd-pleasing. Caramelized sugar, rice syrup, milk chocolate, walnut, lemon black tea.
Roasted Medium to Dark this is a versatile, crowd-pleasing Peruvian—elegant and bright enough for filter or drip at lighter roasts, yet robust and chocolate-driven in darker roasts, making it especially rewarding for espresso, milk drinks, or anyone who appreciates clean sweetness paired with serious roast character.
Roasted a little darker at a Medium to Dark. This coffee reveals a very deep-toned character, where roast development brings pronounced bittering that builds steadily into a long, resonant finish—think rich, dark cocoa and roasted nuts with an elegant edge.
This Ethiopian coffee is roasted as a light profile.
A standout Ethiopian natural—clean, fruit-forward, and versatile across roast levels, with surprising polish that makes it shine in pour-over, drip, or as a refined single-origin espresso base.
Light to Medium Roasted. Balanced, approachable profile—delicious as a light-roast pour-over, where it shines with bright accents, pronounced sweetness, and a gentler fruit intensity compared to the bolder, more explosive naturals from Yirgacheffe or Guji. Great for Espresso at darker roasts.
Although I prefer a lighter roast, this batch is roasted at a between a Light and Medium. This Yemeni coffee captivates with its rustic charm and syrupy sweetness, layered with a complex interplay of dry to ripe fruit notes, deep earthiness, and warm spice accents.
The dry fragrance impresses with a rich medley of dried fruits, chai-like spices, sandalwood, and musky tobacco—evoking an exotic, almost incense-like depth.
The aromatics evolve dramatically: honeyed sweetness gives way to wood-spice incense, complemented by cooked pumpkin, brown sugar, and subtle caramelized undertones.
Yemeni coffees, being naturally processed and often high-grown with distinctive hard beans, benefit significantly from extended resting after roasting. Aromatics begin to open at 12–24 hours but truly flourish after 72+ hours (3+ days), revealing greater complexity, body, and balance. This effect is amplified for espresso, where longer rest—often 5–14 days or more—allows the bold, wild character to integrate fully without sharpness from trapped CO₂ or underdeveloped notes.
Patience rewards the fullest expression of this rare origin's signature winey acidity, chocolate hints, and spiced fruit profile.
Light to Medium Roasted. Fruit and berry flavors with a layer of chocolate.
This Ethiopian coffee has a dynamic, layered experience: juicy and bold at first sip, then progressively brighter, spicier, and more perfumed as the temperature drops—classic of a high-quality natural-processed origin shining through meticulous roasting and careful brewing.
At medium to dark roasts the coffee yields deeply chocolate-forward espresso shots with velvety texture, lingering salted-caramel sweetness, and hints of dark cocoa and spice—ideal for straight shots or milk-based drinks that highlight its luxurious depth.
A crowd-pleasing, versatile Colombian—elegant in filter, indulgent in espresso, and always reliably delicious.
No results match your search. Try removing a few filters.
