Competition-level lots, experimental processes, limited harvests. The coffees that stop us mid-cupping.

Start with the basics • read our coffee 101 article
Vendor:Ethiopia

Guji Producers • Natural-Processed Swiss Water Decaf Heirloom

From $35.32
Vendor:Colombia

Paola & Carlos Trujillo • Natural-Processed Pacamara

From $37.63
Vendor:Guatemala

Rodin Villatoro • Natural-Processed Bourbon

From $45.83
Vendor:Colombia

Paola & Carlos Trujillo • Competition-Washed-Processed Wush Wush

From $52.48
Vendor:bundle

2025 Coffee of the Year • Combo 2 Pack

$66.43
Vendor:Guatemala

Suchini Family • Anaerobic-Natural-Processed Gesha

From $37.78
Vendor:Panama

Eugene Altieri • Washed-Processed Gesha

From $38.65
Person operating an espresso machine on a specialty coffee bar

We always run single-origin espressos in our coffee shop. Shop what we're featuring now.

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Vendor:Guatemala

Rodin Villatoro • Washed-Processed Bourbon, Caturra Alaska Lot

From $43.57
Vendor:Colombia

Natalia Lezama Ramirez • Anaerobic Natural-Processed Gesha

From $42.84
Vendor:Costa Rica

Carlos Montero • Anaerobic-Natural-Processed Villa Sarchi

From $49.19

More information about our Black Label Rare Coffee collection.

Black Label is reserved for the coffees that stop us mid-cupping. Competition-level lots, experimental processes, limited harvests. These represent the peak of what a producer can achieve in a given season. They cost more, they're available in smaller quantities, and they sell out.

We don't always have Black Label coffees in stock, and when we do, quantities are limited. If you see something here that interests you, it's worth trying before it's gone. These aren't coffees we can just reorder.

This collection is about putting on display the best work that coffee producers are doing right now. Every lot here earned its spot on our shelf. We think you'll taste why.

Recent Black Label lots have included a competition-washed Wush Wush from the Trujillos in Colombia and an anaerobic natural Gesha from the Suchini family in Guatemala. Coffees that scored high enough in cupping to be set aside as something special.

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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