Friends and family ask us where to buy coffee. This is a tough 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 captivating whole bean coffees available this week from talented roasters around the world.
Here is a list of recommended coffees from our partners!
8. and baking
Coffee with a plan
Equatorial coffees
Klatch Coffee
La Barba coffee
Madcap coffee company
Mr. Espresso
Coffee for evening swimming
Olympia Coffee Roasters
Onyx Coffee Laboratory
Partners Coffee roasteries
PERC coffee
Phil and Sebastian
Portland Coffee Roasters
Presta coffee roasteries
Stumptown Coffee Roasters
Verve Coffee Roasters
Coffee from Umbria
El Rodeo is a single-origin coffee resulting from our second harvest with Javier Umaña, a producer from the El Rodeo community in Santa María de Dota, Costa Rica. What started with the last harvest as a miniature test, now includes a larger batch of naturally processed coffee, produced exclusively for 8th & Roast. In the cup you will find notes of watermelon bubble gum, blackberry cake and green apple.
Sure Thing is convenience with a twist. Cocoa butter and nut cake add warmth and richness, while fresh figs add a fragile hint of fruit. It is balanced, sleek and quietly expressive: an basic yes every time. The coffee at Sure Thing currently comes from a miniature group of amazing people from the El Cielito and El Cedral regions of Honduras.
Onyks Coffee Laboratory: Geometry
It’s our answer to everything and includes two of our favorite coffees – washed, processed Ethiopian and Colombian. This blend has become one of our favorite coffees. We love it as filter coffee and we love it as espresso. And not only does it taste delicious either way, it can be easily prepared as espresso or filtered.
Madcap Coffee: Eureka
Tasting notes: black cherry, chocolate, orange peel
Region | Central or South America + Ethiopia
Processing | Washed
Body | Full
The original, flagship Olympia coffee blend. Chocolate, caramel and berry flavors.
Carefully and ethically sourced batches from Colombia and Ethiopia create coffee perfect for all brewing methods.
A trifecta of coffees from three regions: 37% Costa Rican La Hilda and 37% Colombian Popayán Reserve, pre-roasted blended with 25% organic Ethiopian Tega and Tula Estate added after roasting. Lightly roasted with a balmy, layered depth. The taste includes notes of citrus and dried berries, giving way to notes of raisins and chocolate, with a fragile roasted finish.
One sip and you will see why we are so delighted with this extraordinary, natural coffee from Java. In addition to the novelty of this process for the region, Java Garut offers a intricate cup with aromas of passion fruit, kiwi, papaya and sugar cane. This batch comes from the collection of miniature farmers from Garut Regency in West Java, and the coffee varieties include Catimor and Typica – grown in volcanic clay soil at an altitude of approximately 4,000 feet.
Thanks to its fragile structure resembling powdered sugar, each sip reveals more of the juicy white peach and sweetness of candied lime. The pliable, tea-like body and spotless finish make each cup simply delightful. Founded by Moplaco in 2012, Bensa Segera is a pristine wash in the Sidama region of Ethiopia. Our team visited the station early last year and the thorough processing was some of the best we have ever seen.
Ethiopia · Guji · Benti Nenka Natural: Comes from approximately 700 miniature farmers growing established varieties at an altitude of 1,900-2,250 m above sea level. This natural process, carefully harvested and dried in raised beds for up to 20 days, enhances the sweetness and layered character of the fruit. A spotless, expressive mug showing the bright complexity of the Guji highlands.
This coffee has a lot of action, tropical fruits at the front (pineapple, subtle grapefruit), a fragile note of rose and a full body. It has a very fragile touch resulting from the carbonic maceration process, but has a very well-rounded cup.
Experience a floral and creamy lightweight roast with notes of gardenia, rhubarb and carrot cake from our over 15-year Guatemalan producer partners at El Injerto, whose deep commitment to sustainable agriculture continues to inspire us. El Injerto is a 15-time Cup of Excellence finalist with seven first-place finishes and is certified by the Rainforest Alliance, where 65% of the nearly 1,800-acre farm is maintained as a rainforest reserve.
Plum madness from Diego Bermudez! Inside the pixelated box is a sweet, fruity coffee with aromas of red plum, raspberry, panels and honey.
Get ready – this is not your average cup of coffee. Introducing our Colombian pineapple fermentation Huila Pink Bourbon Tabi, a bold combination of tradition and innovation that will surprise you. What makes it extraordinary? Natural co-fermentation process involving layers of pineapple and panels.
Stumptown Coffee Roasters: Hair bender
Sweet, balanced coffee that started it all. Hair Bender is Stumptown’s signature espresso blend, with notes of citrus, gloomy chocolate and raisins that stand out in any brewing method.
Our favorite espresso at all Stumptown coffee shops, the Hair Bender also makes a unique cup for pour-over, drip or French press – opulent, versatile and consistently delicious.
This fully washed selection comes from Suke Quto, our longest operating farm in Ethiopia. Tesfaye Bekele founded the farm in 2000 as part of a forest conservation project, and it has since become a model for sustainable coffee farming. A unique representation of Guji coffee, we taste layers of peach, lemon and lime, orange blossom and caramel.
Wilder combines Colombian coffees inoculated with yeast with washed Ethiopian heritage to enhance sweetness and enhance flavors without losing structure. Designed with a clear sensory purpose in mind, the blend balances the intensity derived from fermentation with clarity and intention, resulting in a cup that is bold, expressive and intentionally memorable.
Washed Java variety from Finca Rosita in Illimani, Bolivia. Finca Rosita is located in the community of Illimani in the pretty 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.
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.Main Origin: Peru | El Salvador | Uganda
