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Bring handcrafted food and specialty coffee to your next meeting, event, or celebration. Whether you're feeding a team of five or a gathering of fifty, we make it easy to serve fresh, chef-crafted meals that everyone will love.
Single Origin Coffees and blends
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Ethiopia Bekele Kechara Natural Murago
Regular price From $26.00 USDRegular priceUnit price per -
Guatemala Huehuetenango El Mirador
Regular price From $21.00 USDRegular priceUnit price per -
Costa Rica Hacienda Sonora Caturra Natural
Regular price From $24.00 USDRegular priceUnit price per -
Colombia Finca Monteblanco Purple Caturra Tropical Natural Co-Ferment
Regular price $28.00 USDRegular priceUnit price per
Specialty Coffee Blog
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Peaberry Coffee Explained: What It Is, How It F...
Peaberry coffee forms when one seed develops inside the coffee cherry instead of the usual pair. Learn how peaberries form, why mills separate them, how they roast, and whether they...
Peaberry Coffee Explained: What It Is, How It F...
Peaberry coffee forms when one seed develops inside the coffee cherry instead of the usual pair. Learn how peaberries form, why mills separate them, how they roast, and whether they...
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Green Coffee Density Explained for Roasters
Green coffee density can inform receiving, storage, and roast planning—but only when the measurement is defined. Learn what density reveals, what it cannot prove, and how to use it alongside...
Green Coffee Density Explained for Roasters
Green coffee density can inform receiving, storage, and roast planning—but only when the measurement is defined. Learn what density reveals, what it cannot prove, and how to use it alongside...
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Green Coffee Moisture Content vs. Water Activity
Moisture content and water activity describe different parts of green coffee’s physical condition. Learn how roasters measure, compare, and use both readings in receiving, storage, and roast-quality decisions.
Green Coffee Moisture Content vs. Water Activity
Moisture content and water activity describe different parts of green coffee’s physical condition. Learn how roasters measure, compare, and use both readings in receiving, storage, and roast-quality decisions.
