Brewed Awakening

    • Arrgh!! Waking up.
      For many of us, it’s the biggest struggle of our day.

      There’s no realization more unpleasant than the one that hits you when your alarm goes off, and you know you have to get out of your warm, cozy bed.

      We can help.

      Light roasted coffee has more caffeine than dark roasts, so we use our most popular blend and throttle back the roaster. As a result, you get more caffeine in your cup, and each sip will make you feel more alert, focused, happy, and energetic – we promise (fingers crossed).

    • Cupping Profile

      Tasting Notes: Honey, Sweet, Clean, Peanut
      Body: Full Body
      Acidity: Sharp
      Brew Methods:
      french press iconFrench press (coarse grind)
      auto drip iconAuto Drip (medium grind)
      pour over iconPour Over (medium-fine grind)
    • Origin Information

      Country: Costa Rica, Guatemala, and Sumatra
      Region: Varies
      Elevation: Varies
      Harvest: Varies
      Cultivar: Caturra, Bourbon, Typica, Catuaí, Giling Basah
      Process: Varies
    • Medium Roast • Agtron 53

      Roast Level

      Agtron numbers are precise, industry standard representations of the degree of roast.
      The lower the number, the darker the roast.


    • Acidity

      Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.


      The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.


      Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.

Customer Reviews

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Customer Reviews

Based on 72 reviews Write a review

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