Coffee U Library.

Pour Over brew guide

Intermediate · 3–4 min

Pour Over is the cleanest window into a coffee's true character. The slow, even saturation lets the brightest acids and most delicate flavors come through unimpeded — which is why it's the gold standard for tasting single-origin lots.

French Press brew guide

Beginner · 4 min

French Press is full immersion — coffee grounds steep in hot water with no paper filter, leaving the natural oils and fines in the cup. The result is the richest, fullest body of any brew method. Almost impossible to mess up.

Espresso brew guide

Advanced · 25–30 sec

Espresso is high-pressure extraction in 25–30 seconds. Done right, it's the most concentrated, syrupy, complex 1.5oz of coffee on earth. Done wrong, it's bitter sludge or sour water. Espresso is a craft — be patient with yourself.

Cold Brew brew guide

Beginner · 12–24 hr

Cold brew is the easiest brew method to nail — you can't rush it, you can't burn it, and the result is impossibly smooth, low-acid, and ready to pour for days. Make a batch on Sunday, drink it all week.

AeroPress brew guide

Intermediate · 1–2 min

AeroPress is the Swiss Army knife of coffee brewing. Pressure + immersion + paper filter = a clean, concentrated cup that can mimic espresso, drip, or anything in between. Travels great. Bulletproof to mess up. Endlessly tweakable.

Moka Pot brew guide

Intermediate · 5–7 min

The Moka Pot is the stovetop espresso cousin from Italy. It's not technically espresso (only 1-2 bars of pressure vs 9), but it pulls a syrupy, concentrated shot that's perfect for milk drinks, baking, or sipping straight if you like it bold.

Turkish brew guide

Advanced · 5 min

Turkish coffee is centuries-old ceremony in a tiny copper pot. Coffee, water, and (optionally) sugar boil together — no filter, ever — and the result is the thickest, most intense cup of coffee you've ever had. It's served slowly. Sipped slowly. Read the grounds at the bottom if you're feeling mystical.

Shanta Golba, Ethiopia

Ethiopia · 2,500 MASL

High-altitude micro lots from family-run farms in the Sidamo region. Cherries are dried on raised African beds for a clean, fruit-forward natural process.

Rwandan Cooperatives, Rwanda

Rwanda · 1,800 MASL

Sourced through women-led washing-station cooperatives. Every micro lot pays a living wage premium back to the cooperatives' farmer-members.

East Java, Indonesia

Indonesia · 1,400 MASL

Indonesian micro lots grown under canopy, no synthetic fertilizers, processed via traditional wet-hulling for the iconic full body.

Colombian Direct-Trade, Colombia

Colombia · 1,500–2,000 MASL

Year-round availability through a direct-trade relationship with our Café Tio Conejo partners — meet them on origin trips at the World Coffee Expo.

Brazil — Santos & The Nutty One, Brazil

Brazil · 900–1,200 MASL

Approachable, crowd-pleasing single-origin from Brazilian micro lots — the daily pour for anyone new to specialty coffee.

Costa Rica & Tanzania, Multi-origin

Multi-origin · 1,600–2,000 MASL

Two of our seasonal favorites, rotated based on harvest quality. Costa Rican honey-process for sweetness; Tanzanian Kent for that classic East African brightness.

Minas Gerais, Brazil

Brazil · 1,100m

A multi-farm lot drawn from Boa Vista, Fazenda Furnas, Mato Cipo, and Apostolo Simao — small Minas Gerais estates pooling consistent quality.

Gashoho — Northern Burundi, Burundi

Burundi · 1,600–1,800m

Busasa Washing Station collects ripe cherries from roughly 1,600 smallholder farms in Burundi's high north, dries them on 151 raised African beds, and sorts by hand.

Huila — Pitalito / Inzá, Colombia

Colombia · 1,400–1,800m

Asobombo (Grupo Asociativo El Bombo) is an 85-member women's cooperative producing certified organic coffee across Huila and Cauca.

Cauca, Colombia

Colombia · 1,750–1,800m

Andrés Martínez is a biochemical engineer who runs two Cauca farms with one focus: fermentation precision. Each lot uses standardized yeast inoculation and tank temperature control.

Piendamó — Cauca, Colombia

Colombia · 1,700–2,100m

Robinson Rivera farms at El Silencio as part of ACC, a 77-farm peace-building association in Cauca that runs its own QC lab with Q-grader oversight.

Gaitania — Tolima, Colombia

Colombia · 1,600–2,000m

ACEDGA cooperative — 72 farmers including 17 women, working roughly 300 hectares of certified organic Colombian coffee.

Tolima, Colombia

Colombia · 1,500–2,100m

A smallholder Tolima blend, decaffeinated using a sugarcane-derived ethyl acetate process — natural origin, no harsh solvents.

Copán, Honduras

Honduras · 1,000–1,500m

Smallholder Copán lots, decaffeinated through the Swiss Water Process — a chemical-free method that uses water and activated carbon.

East Java — Besoeki near Mount Ijen, Indonesia

Indonesia · 1,100–1,500m

Kevenka — brothers Kevin and Kenny working with about 400 East Java smallholders. Many farms intercrop coffee with chilies and beans under shade.

Quilanga — Loja, Ecuador

Ecuador · 1,700–2,100m

A communal lot from Loja smallholders working 1–5 hectare farms. Higher elevations have preserved older Typica plantings despite regional yield loss.

Sidamo — Taferi Kela, Ethiopia

Ethiopia · 2,000m

Bette Buna — 'House of Coffee' in Amharic — is a smallholder network running its own seedling nursery and farmer training in agroforestry.

Gedeo — Yirgacheffe Grade 1, Ethiopia

Ethiopia · 1,750–1,950m

Misty Valley is Abdullah Bagersh's flagship Yirgacheffe lot — a name well-known in specialty for the consistency of its naturals.

Oromia, Ethiopia

Ethiopia · 1,770–2,200m

Oromia Coffee Farmers Cooperative Union (OCFCU) — 217 primary cooperatives representing more than 200,000 farming households.

Huehuetenango, Guatemala

Guatemala · 1,500–2,050m

ASOPCE — Association of Specialty Coffee Producers of Huehuetenango. Roughly 450 smallholders, 30% women, averaging 1.5 hectares per family.

Shade-grown coffee

Every single-origin we source is grown under natural canopy — protecting biodiversity and producing better cup quality.

Mangrove reforestation

Through Ecodrive, every coffee bag order plants a mangrove on the Kenyan coast — capturing carbon and restoring fisheries.

Women-led farms

We actively seek partnerships with women-owned and women-led cooperatives, paying a living-wage premium directly to farmer-members.

Regenerative agriculture

Our partner farms use cover crops, compost, and natural pest management. Soil that stays alive for the next harvest.

Fair wages & direct trade

No brokers. We negotiate with the farms directly so the people picking the cherries earn what they should.

Electric, on-demand roasting

Our Bellwether roaster fires only when there's an order. Low-carbon, fresh — you drink it the week we roasted it.

Packaging improvements

Continuously moving to lower-impact bag liners and shipping materials — small wins compound at scale.

Community education

Cuppings, latte workshops, and origin spotlights at the Reno café — coffee education open to anyone.