Friends and family ask us where to buy coffee. This is a challenging question! It’s uncomplicated to lose track of the amount of amazing, fresh and energetic coffees. Every week we ask our advertising partners to recommend the coffees they like best. Here’s a collection of the most captivating whole bean coffees available this week from talented roasters around the world.
Phil and Sebastian This coffee is not for the lackluster of heart. It’s massive, boozy and tropical. It comes from our friend Francisco Mena and his Finca Sumava farm in Costa Rica. Two frigid things about this coffee: first, it’s the Milenio variety, which is novel to us. Secondly, the double fermentation process, which Francisco calls the Black Moon, gives this coffee its intense flavor profile. It’s an experience. |  CAD 21.50/200g |
Coffee with a plan We welcome the lovely Kungahara in Rwanda back to our coffee menu. This brilliant, syrupy coffee brings the sweetness of caramel and sugar cane, while notes of poached pear, cinnamon spice and dried mango add delicious complexity. The consistency of maple syrup keeps us coming back for sip after sip. And the brightness of the lime cream makes the whole cup create a handsome balance. |  $22.25/10 oz |
Equatorial coffees Balanced and sweet with notes of Bosc pear, graham cracker and candied orange, this lightweight roast from fifth-generation producer Aida Batlle is the one source we look forward to every year. Its coffee not only tastes exceptional – it also provides quality, transparency and better living conditions for workers in the Santa Ana region. |  $18/6oz |
Verve Coffee Grown at high altitude in Caldas, this rosé bourbon is carefully harvested and fully washed to maintain clarity and balance. Radiant notes of apricot and ruby grapefruit are highlighted by the dainty aroma of honeysuckle, while precise fermentation softens the acidity and refines the sweetness, highlighting the coffee’s natural elegance and pure, balanced taste. |  $35/150 grams |
Stumptown Coffee Roasters Each time Peru Churupampa returns, it comes with something novel to share – flavors shaped by the unique conditions of the season and a consistent commitment to quality. This year’s batch of Peru Churupampa is a composed cup dominated by notes of baked apple, juicy peach and toasty spices. |  $23.00 / 10.5 oz |
Heartwood Coffee Finca El Espejo is based in Santa María, Huila, Colombia, and is managed by Reinel Borbon, a 48-year-old second-generation coffee farmer. The farm consists of 4 hectares of land and is located at an altitude of 1,850 m above sea level, and the cultivation includes approximately 13,000 coffee trees of the Pink Bourbon, Caturra, Colombian and currently Java varieties. |  $24/10oz |
PERCENTAGE Sebastian Ramirez is simply amazing. Not only is he a frigid guy, but he causes a storm with his coffee. The cherries are anaerobically fermented for 120 hours at 18°C, the pulp is removed, heat shocked and fermented again for 72 hours with CO2 injection and blackberries. The coffee is then dried in the shade on terraces, in stages, until it reaches a moisture content of 10.5%. The result is intensely sweet and fruity with notes of blackberry jam, blueberries and tupelo honey. |  $39/8oz |
Coffee for evening swimming Washed Java variety from Finca Rosita in Illimani, Bolivia. Finca Rosita is located in the community of Illimani in the handsome Caranavi region of Bolivia. The farm covers an area of 32 hectares and is intended exclusively for coffee cultivation. Finca Rosita grows a variety of coffee varieties, including Java, Catuai, Geisha, Typica and Pink Bourbon, all carefully cultivated in the ideal conditions provided by the farm and its microclimate. |  $27/12oz |
Beard Andrés Martinez has created a delicious flavor profile in this semi-washed caturra with dainty notes of bergamot and coriander and a sweet creamy note, hence our ‘London Fog’ note. It also has the sweetness of tropical fruits as the creaminess lingers throughout. |  $25/12oz |
Umbria Coffee This mixture was created to blend in a unique way with the sweet properties of milk and cream. With a resonant body and deep fruity acidity, this coffee retains its structure when sipped con latte. Taste molasses, pecan and banana notes in this Golden Bean North America award-winning coffee. We love this blend for its versatility, so brew it in the style you like. |  $16/12oz |
Onyx Coffee Laboratory This natural plot of land from Elshadai Estate in Kiambu County could mark the farm’s last harvest as rising land values near Nairobi threaten its future. Discovered by Kenyan coffee specialist Judy Murimi, the coffee underwent approximately two days of anaerobic fermentation and then was dried on raised beds. With its layered sweetness and dainty fruit complexity, it offers a fascinating profile while paying homage to the disappearing coffee landscape. |  $27/10oz |
Portland Coffee Roasters Bridge Blend is a balanced 50/50 blend of coffees from Ethiopia and Peru. The Ethiopian component comes from Tega and Tula. This washed batch of Tega & Tula uses hand-picked cherries that are fermented for approximately 60 hours and sun-dried in raised beds. The other half of Bridge Blend comes from PRONATUR in Peru, which guarantees breeder organizations a protected market, a better quality of life for them and their loved ones, and socio-economic development. |  $21/12oz |
Partner Coffee This diminutive batch comes from Suke Quto, our long-time farm partnership in Guja, Ethiopia. Tesfaye Bekele has become an advocate for sustainable agroforestry in Guja, growing coffee under the tree canopy to protect the native forest. |  $27/12oz |
Madcap Coffee 2025 marks the 16th year that Madcap has partnered with husband and wife team Ellen and Stuart Prentice of Finca de Dios. With the facilitate of their daughter Ashley, the Prentice family oversees a 19-acre farm with a variety of microclimates. While Ellen grows coffee while studying agronomy, Stuart constantly innovates and modernizes the farm, and Ashley focuses on selling green coffee while raising newborn children. |  $27/8oz |
Mr. Espresso Kenya Rung’Eto Kii is the perfect coffee for frigid days. It has notes of white peach, ripe pomelo and fresh cream, with a full mouthfeel. It comes from the Kia factory, a storied processing plant operating since 1965. About 80 farmers collaborated to produce this fantastic plot, cultivated at an altitude of 1,600-1,800 meters above sea level in prosperous, clay soil. The coffee is ground, fermented overnight and washed in the shade of Mount Kenya. |  $21/12oz |
Presta coffee roasteries This creative coffee from the San Agustín highlands in Huila is co-fermented with dried strawberries in a cup that bursts with the sweetness of ripe berries, silky milk chocolate and crisp acidity. Grown at an altitude of 1,750 m above sea level by local passionate farmers, it is full of life, cheerful and unforgettable. |  $35/10oz |
Olimpia Coffee We secured this amazing coffee during the cupping competition at SCA Expo in Houston, hosted by Caravela Coffee. Grown on the Las Tres Estaciones farm, this micro-batch stood out among dozens of offerings for its clarity, sweetness and balance, taking first place in the competition. |  $29.95 |
