Friends and family ask us where to buy coffee. This is a complex question! It’s basic to lose track of the amount of amazing, fresh and vivid coffees. Every week we ask our advertising partners to recommend the coffees they like best. Here’s a collection of the most intriguing whole bean coffees available this week from talented roasters around the world.
Mr. Espresso Surrounded by the sights and smells of the Neapolitan region in his youth, Carlo Di Ruocco decided to master the art of roasting and mixing the classic espresso true to this region. Today, Neapolitan Espresso combines as many as eight coffees from different origins, each roasted separately. Using classic wood burning methods reduces acidity and increases sweetness, which is a characteristic feature of Italian espresso. The result is deep, intricate and balanced. |  $16/12oz |
Klatch Coffee Klatch Coffee is pleased to feature USDA Organic certified food sourced from the Tolima Cooperative in Colombia, a coalition of compact producers focused on impeccable farm management and post-harvest practices. This washed process coffee has a glossy, balanced mouthfeel with notes of fruit and cinnamon. Save 10% by starting a modern subscription and automatically receive Organic Colombia Tolima on your favorite schedule. |  $21.95/310g |
Phil and Sebastian This coffee is not for the dim of heart. It’s massive, boozy and tropical. It comes from our friend Francisco Mena and his Finca Sumava farm in Costa Rica. Two cold things about this coffee: first, it’s the Milenio variety, which is modern 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 dazzling, 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 lovely balance. |  $22.25/10 oz |
Equatorial coffees We’re excited to announce that this delicious coffee from pioneering producer Jhoan Vergara has just been selected as a finalist for the Good Food Awards 2026! Jhoan’s experimental thermal shock method influenced the flavor development of this Pink Bourbon coffee in a truly unique way, contributing to a final profile that is both floral and layered, with notes of guava, lavender and meringue. |  $20/6oz |
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 fine 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 modern 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. |  $23/10.5 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 cold 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 lovely 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 fine 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 fine 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 unthreatening 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 Guji, 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 adolescent children. |  $27/8oz |
Presta coffee roasteries This pioneering 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 |
