Start your day with a tail-wagging twist.

This bold, balanced blend brings together beans from four iconic coffee regions—Brazil,

Indonesian Sumatra, Colombian Supremo, and Ethiopian Yirgacheffe—for a cup that’s as

complex as it is comforting. Expect rich chocolatey undertones from Brazil, earthy depth from

Sumatra, smooth caramel from Colombia, and a bright, floral finish courtesy of Yirgacheffe.

Crafted for early risers, loyal companions, and anyone who believes breakfast should come with

a little bark and a lot of soul.

For those who like their mornings strong—and their coffee stronger.

Espawresso is a spirited blend of Colombian Supremo, Indian Robusta, and Kenya AA.

Colombian beans bring smooth cocoa and caramel notes. Robusta adds a bold kick of caffeine and a deep, earthy backbone. Kenya AA rounds it out with bright acidity and hints of citrus and

berry.

It’s intense, layered, and unapologetically awake. The kind of espresso that doesn’t just bark—it

bites (in the best way). 

Steady, smooth, and right at home.

Doghouse Blend brings together Honduran beans for a mellow, nutty base, Indonesian Sumatra

for rich, earthy depth, and Ethiopian Yirgacheffe for a bright, floral lift. It’s a medium-bodied

cup with just the right balance of comfort and complexity.

Whether you’re easing into the day or catching your breath mid-morning, this is the blend that

keeps pace—reliable, grounded, and quietly full of character.

A tail‑wagging fusion of bold, smooth, and loyal flavor

This blend is a true pack leader—crafted from three distinct origins that come together in perfect harmony. Smooth Colombian Supremo lays down a comforting, nutty foundation. Bright Ethiopian Yirgacheffe leaps in with playful citrus and floral notes, wagging across the palate with lively energy. Finally, bold Indian Robusta adds a deep, earthy growl and a touch of dark chocolate, ensuring every sip finishes strong.

The result is a cup that’s vibrant, balanced, and tail‑waggingly bold—made for mornings that need a spark and afternoons that call for loyalty in flavor. It’s coffee that runs to greet you, sits by your side, and never lets you down.

The flavor profile of Kenya AA coffee is renowned for its rich body, vibrant acidity, and a distinctive fruity and wine-like taste. It often includes notes of black currant, maple syrup, almond, and cedar, with a sweet-tart structure and juicy, vibrant acidity.Additionally, it can feature flavors of raspberry, cranberry, and fresh-cut redwood, accompanied by a floral aroma reminiscent of alyssum-like flowers. Kenya AA is also celebrated for its almost sweet taste and mild floral fragrances, with overtones of berries and citrus

Organic Colombian Huila coffee showcases a dynamic range of flavor profiles. One common profile offers bright acidity, caramel sweetness, and a smooth, balanced body. Another highlights a lively front end with notes of citrus and red apple, evolving into a creamy, cocoa-rich finish with hints of vanilla and brown sugar. Select lots from smallholder farms in the Huila region can feature tasting notes of tropical fruit, black cherry, florals, and a touch of panela. These profiles reflect the vibrant diversity and high elevation terroir that make Huila one of Colombia’s most celebrated coffee-producing regions.

The flavor profile of high-grown Organic Mexico coffee is typically smooth and elegant with a lively acidity and complex spiciness. It often has a chocolate laced aftertaste and is described as a fantastic breakfast coffee. This coffee is grown in rich volcanic soil at high elevations and under the shade of thick canopy trees, contributing to its exquisite taste

Organic Guatemala San Marcos coffee offers a variety of flavor profiles. One profile includes nutty, sweet, and balanced flavors. Another description highlights a crisp front end that transitions to a buttery rich body with a clean finish, featuring flavors of apple juice, honeydew, and cane sugar, with a pleasant floral undertone. Additionally, a specific lot from the Corral Grande community in San Marcos has a flavor profile that includes mango, raspberry, floral, and milk chocolate notes. These profiles reflect the diverse characteristics of coffee from the San Marcos region.

Colombia Supremo Bucaramanga coffee is known for its rich and balanced flavor profile. It often includes notes of chocolate, vanilla, and nuts. Our roast yields a sweet aroma, rich flavor, and a balanced cup with a touch of acidity and a note of dark cacao.

This coffee is celebrated for its unique growing conditions, including ideal rainfall, cloud cover, and soil conditions, which contribute to its distinctive taste.The region is also known for maintaining original "Typica" trees, which produce a superior bean with a bold size, heavier body, and soft, pleasant acidity

The flavor profile of Honduras Comayagua coffee is known for its sweet and fragrant characteristics, featuring citrus and fruity flavors, a creamy body, and bright acidity. This region produces coffees that are celebrated for their distinct taste, with some coffees scoring highly in competitions. Comayagua, located in the south central part of Honduras, is characterized by its rich micro-climates, nutrient-rich red clay, and well-defined wet and dry seasons. The coffee grown here often has tasting notes of citrus, red apple, milk chocolate, and roasted hazelnut, making it approachable and enjoyable for a wide range of coffee drinkers

Nicaragua Jinotega coffee is known for its mild and creamy flavor profile, with subtle undertones of creamy walnut and a sweet, pleasant taste. It often has a faint milk chocolate aftertaste and is not harsh or acidic. The flavor can also include notes of mild citrus, milk chocolate, and vanilla

The flavor profile of Ethiopian Yirgacheffe Grade 1 coffee is known for its clean, smooth, and exotic taste with multiple layers of flavor. It typically has notes of lemon-grass, berries, chocolate, and orange peel, creating a complex and delicate cup with fruity floral and sweet tones. The body is smooth, rich, and clean, with a light to medium body that can sometimes be full-bodied. When roasted light to medium, it brings out berry notes and a jammier body, while strong medium roasts balance the cup nicely, maintaining its delicate and sweet nature without a citric edge. Roasting it dark is generally not recommended as it may lose some of its unique flavors

Is known for its clean, bright, and silky cup with a balanced sweetness and floral elegance. Grown in the high elevations of San Marcos de Tarrazú on volcanic soil, it features notes of cocoa, brown sugar, cinnamon, lemon, and nectarine, creating a smooth yet vibrant flavor profile. The body is medium and silky with a crisp acidity and a sweet, light floral finish. Light to medium roasts highlight its citrus and floral tones, while medium roasts bring out deeper cocoa and brown sugar notes without losing clarity. Dark roasting is not preferred, as it can mute its unique brightness and delicate sweetness.

Is from the Gayo Highlands of Aceh is known for its rich, earthy depth and smooth, creamy body. This wet-hulled coffee reveals notes of dark chocolate, brown spice, molasses, and dried red fruit, creating a cup that is bold yet refined with a mild, winey acidity. The finish is long, rich, and chocolaty, carrying a lingering sweetness. Its unique processing and volcanic soil contribute to its full-bodied, velvety texture and complex flavor profile.

Is known for its smooth, sweet, and comforting flavor profile with a rich, buttery body. Grown in the high plateaus of São Paulo, this naturally processed coffee offers notes of hazelnut, molasses, brown spice, and gentle chocolate. The acidity is mild and clean, allowing the sweetness and nutty depth to shine. Its smooth, silky finish and full body make it a staple for espresso blends and an easy-drinking cup on its own.

Offers a vibrant and juicy cup with a silky body and bright citrus character. Grown in the high-altitude Ngorongoro region, this peaberry coffee features notes of dark chocolate, orange, lemon, and nectarine with a smooth, chocolaty finish. Its acidity is lively and citric, balanced by a sweet, velvety mouthfeel. The name Kitamu, meaning “sweet” in Swahili, perfectly reflects the cup’s rich yet refreshing profile.

Offers a clean, well-balanced cup with notes of sweet black tea and gentle chocolate. Grown near Mt. Wilhelm at high elevations, this washed and organically produced coffee has a smooth body ranging from medium to rich. The flavor is sweet and comforting with a clean, sugary aftertaste, making it both refined and easy to drink.