Find the profile that fits your next brew.

Intro's flagship Brazilian espresso: rounded, balanced and sweet, with candied orange, macadamia and milk chocolate.

A high-altitude organic Grade 1 lot from Guji with a fruit-forward, clean cup profile.

A Red Bourbon lot with strawberry, red plum, mango, maple syrup and rose notes.

An organic coffee from Badeyi station in Jimma, produced with a honey process on raised beds.

A floral Heirloom coffee with jasmine, chocolate and black tea notes.

A Grade 1 coffee from Worka Chelichele showing floral clarity, stone fruit, citrus and chocolate.

A highland Kenyan Arabica from Nyeri with a bright, structured specialty profile.

A clean and approachable Rwandan Arabica with delicate fruit, balanced sweetness and a crisp finish.

A fruit-forward espresso blend made with 25% Arabica and 75% Robusta.

A balanced and sweet 100% Arabica sourced through thousands of producing families in Huila.

An organically grown Ethiopian altitude coffee selected for a pure, aromatic cup.

An Arabica and Robusta blend pairing a strong coffee base with softly sweet, anise-like liquorice.

A warming coffee blended with Ceylon cinnamon and its aromatic derivatives.

Uganda is the ancestral home of Robusta coffee (Coffea canephora). Its high-grown Robusta beans are famous for low acidity, smooth body, and rich chocolate, spice, and nutty notes.

A fruit-intensive Yirgacheffe Arabica microlot from the Ethiopian highlands.

A traceable premium Amazonian Robusta from Chácara Xavier with an intense, rounded cup.

A Cerrado Mineiro coffee produced by José Carlos Grossi and built for a rounded espresso.

A bright Arabica from Kibingo whose yeast-assisted preparation emphasizes fruit complexity and clarity.

Alirio Rodriguez's rare Caturron from Finca El Recreo in Huila, prepared for a sweet and expressive cup.

A regional Colombian selection with caramel, yellow fruit, soft citrus, brown sugar and chocolate notes.

A carefully selected Red Bourbon microlot with passion fruit, pineapple, chocolate and nut notes.

A fruit-led natural with blueberry, chocolate, strawberry and aromatic herb notes.

A floral Sidama lot showing yellow peach, honey and orange.

An organic multi-variety lot from COMSA producers grown between 1,200 and 1,700 metres.

A balanced, creamy and sweet community lot with almond and chocolate aromatics.

Bloom's all-day espresso blend of Honduran and Guatemalan coffees, with vanilla, almond, chocolate and blackcurrant notes.

A Kenyan lot built around citrus, honey and caramel notes.

An experimental microlot from the volcanic Apaneca-Ilamatepec region with a fruit-driven profile.

A chocolate-and-stone-fruit cup with caramel, plum and tangerine notes.

A fine Robusta from Kabila cooperative in Gakenke, unusually grown at 1,600 to 2,000 metres.

An organic Bourbon lot from Taba village with citrus, almond and milk chocolate.

A high-intensity espresso blend made with 10% Arabica and 90% Robusta.

An intense espresso blend made with 25% Arabica and 75% Robusta, also offered as a spiced grind.

A lightly roasted Arabica and Robusta blend, ground for Turkish preparation and naturally spiced.