High-altitude lots from producers we know personally. Balanced, sweet, and endlessly versatile.

Start with the basics • read our coffee 101 article

More information about our Colombian Coffee Beans collection.

Regions like Huila, Nariño, and Tolima sit at high elevations with volcanic soil and consistent rainfall, which creates the conditions for dense, flavorful Colombian coffee beans. But we know the families producing these lots, we've visited their farms, and we select based on what we taste in the cup, not what looks good on paper. That's what makes this collection different.

Paola and Carlos Trujillo have been a cornerstone of our Colombian offerings. We currently carry several of their lots: a washed pink bourbon, a competition-washed Wush Wush, and a natural-processed Pacamara. Each one shows a different side of what they're capable of as producers.

Natalia Lezama Ramirez's anaerobic natural-processed Gesha is one of the more unique coffees on our shelf right now. And Arnulfo Leguizamo's washed pink bourbon, Tabi, and Colombia varieties bring that classic balanced Colombian profile with a level of care in the processing that really comes through.

The Coffee Journey

Explore all that goes into your morning cup

Bag of red and green coffee cherries on a white background

Variety

Coffee Varieties Guide

Like apples, coffee has thousands of varieties with unique flavors. Explore Arabica cultivars from Gesha to Bourbon and how genetics shape your perfect cup.

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Multiple houses amongst a specialty coffee farm

Origin

Coffee Terroir Guide

Origin is one of three pillars determining coffee's taste, alongside roasting and brewing. From variety selection to elevation, processing to country culture, every decision at origin shapes your cup. Here's how terroir transforms seeds into distinctive flavors.

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Yellow barrels with white lids on a stone floor, with people and bottles in the background.

Processing

Coffee Processing Guide

How specialty coffee goes from cherry to green bean—hand-picking, sorting, fighting pests and disease, and the processing methods that shape flavor.

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Coffee beans roasting in a fluid bed roaster at Sagebrush Coffee in Chandler, Arizona

Roast

Coffee Roasting Overview

Coffee roasting isn't just about turning beans brown—it's a complex process of chemistry, timing, and heat that creates over 800 flavor compounds from a simple green seed. Understanding this transformation reveals why your morning cup tastes the way it does.

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sagebrush coffee pour over bar with a barista measuring specialty coffee beans on a scale

Brew

Coffee Brewing Basics

Everything that goes into great coffee comes down to the brew. Here's what matters most: grind size, water temperature, and brewing method.

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