
Flavors: Cupcake - Sweet and delicious like a vanilla cupcake topped with homemade whip cream and sprinkles. Also, remember that the beans are getting bigger during roasting.Shots of espresso and milk. The coffee beans mustn’t be on top of each other. Spread a layer of green coffee beans evenly on a clean baking sheet. Preheat the oven to 200-220 degrees. To cool down, transfer the beans to a dry, cold container.
For all other brewing methods, select from a single origin or a blend curation, and let the team introduce you to new bags each week or month, depending on your preferred delivery frequency. If you’re an espresso drinker, you might like Equator’s eleven dark roast blends, available in a $17/bag subscription. In 1995, the same year that Counter Culture was setting up shop in North Carolina and Intelligentsia was getting its start in Chicago, LGBTQ-owned Equator was founded across the country in Marin, California.


They own their own farms in Honduras, where all their beans are grown before being sent to their roasting facility, HQ, and coffee shop in Canton, Georgia. Alma is certified USDA organic, co-founded by a disabled army veteran and a fifth-generation coffee farmer, and is solely responsible for every part of the glorious coffee process. But if you’ve dated around and decided it’s time to go steady, Alma operates its own subscription service. Choose from two 250g bags for $41/month, or two 500g bags for $62/month, and let Perry and Welland surprise and delight you.Bags of beans from Alma, a crop-to-cup coffee producer, can be purchased on both Trade and MistoBox.

That extra time together usually means a fruitier, brighter flavor than that of washed coffee.)Subscriptions, which start at $15.24/bag, can be made up of one of Kahawa 1893’s 13 single origins and blends on repeat or a rotating selection of beans with the Roaster’s Choice sampler subscription. (Naturally processed coffee, sometimes also called dry processed or unwashed, is dried for weeks in the sun before the beans are removed from the pulpy outer layer. Nyamumbo recommends allowing light roast coffee to rest for seven days post-roasting for peak flavor—or, two or so days after it arrives—and a few days longer for naturally processed beans. (Women make up 90% of the coffee farming labor force in Africa with only a 1% ownership stake, explains Nyamumbo.) From there, the beans are sent to San Francisco where they are roasted twice a week and shipped immediately. Now, her California-based company Kahawa 1893 sources all of its high-quality beans directly from female Kenyan and Rwandan farmers, all of whom are paid above industry standards.
And for those who just want the (very) occasional cup, Kahawa 1893 subscription options start at just one 12 ounce bag every 60 days. If you’re on the go a lot, scoop up the single serving to-go coffee packs, which steep like tea, for a quick fix in a pinch.
