Roaster of the Year Sampler Set

We are THRILLED to be Roast Magazine's Roaster of the Year for 2021! Part of the consideration process required us to submit 3 of our favorite coffees for judging. This limited-time sampler lets you try 'em all:

Pick-Me-Up. Our house blend, with plush notes of milk chocolate, honey, and berry. 

Ethiopia Halo Beriti. A deeply sweet single origin featuring syrupy notes of jasmine, vanilla bean, and lychee. 

Ecuador Putushio. An envelope-pushing nano-lot with complex notes of guava candy, rosehip, and marzipan.
What's included: 1 four-ounce bag of each coffee; 12 ounces of coffee total.

Each sampler pack will be roasted to order and shipped within 24 hours. 

For Roaster of the Year, Roast Magazine recognizes companies that roast coffees of superior quality, exemplify a dedication to sustainability, promote employee and community education, and demonstrate a strong commitment to diversity, inclusion and equity. 

P.S. This sample pack pairs well with a celebratory somethin' somethin' in our custom ROY rocks glass.



Putushio - Ecuador Nano-lot

Notes of guava candy, rosehip, & marzipan

Profile Light
Producer Francisco Vintimilla, Finca Putushio
Region Loja, Ecuador 
Process Washed
Elevation 2000 – 2160 masl
Variety Typica Mejorado

Halo Beriti - Ethiopia

Notes of jasmine, vanilla, & lychee syrup

Profile Light-Medium 
Producer Abeyot Ageze 
Region Gedeb, Yirgacheffe 
Process Washed 
Elevation 1900 – 2150 masl 
Variety Kurume, Wolisho

Pick-Me-Up - House Blend

Notes of milk chocolate, buckwheat honey, & strawberry hard candy

Profile Medium
Region Colombia, Ethiopia
Process Washed, Natural 
Elevation 1590 – 2000 masl 
Variety Various 
Soil Various


Putushio: The name of this beautiful farm - Putushio - comes from the sacred mountain with the same name where, 35,000 years ago, ancient foundries melted precious metals. On the fertile terraced soil, descending to El Tasqui waterfall, coffee is grown at 2160 masl. The farm has just 8000 plants that produce some of the best coffee in Ecuador (Putushio recently won a Best of Loja regional competition). The farm is certified in Good Manufacturing Practices by Agrocalidad, the Ecuadorean institution for farm quality control.

Halo Beriti: At the Halo Beriti washing station, Abeyot serves as operational manager. The station collects cherries from 520 neighboring smallholders, whose average plots are no larger than a hectare. Abeyot uses water from the Worka river to wash the coffee. Fermentation times vary between 45 and 65 hours, depending on the weather. The parchment dries for 7 to 10 days.

Pick-Me-Up: A lively blend of traceable Ethiopian and Colombian coffees, our staple house blend will (probably) turn you into a full-blown morning person. Don't say we didn't warn you!