The Top Box


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Our Top Box represents a snapshot of some of the best coffee selections we have to offer on a monthly basis. It typically contains a mix of 4oz bags of limited availability micro-lots, fresh crop arrivals, and/or new seasonal blends. In February, revel in the continuation of winter delights as we present coffees brimming with luxurious notes of toffee, dark fruits, and cozy spices.

In the Box:

Honduras Finca Genesis

We’re ecstatic to be releasing a new anaerobic honey processed coffee from Finca Genesis, a small farm just outside of the village Las Flores in the Santa Barbara region of Northwest Honduras. Finca Genesis was established by Roberto Belarmino Contreras Rodriguez, and to say that he has devoted his life thus far to the cultivation of specialty grade Honduran coffee is a bit of an understatement. Roberto and his team produce a number of varieties, but the cultivar most prominent on his farm is one called Paraneima. This small but hardy arabica coffee was first cultivated in Honduras and is well-suited to the many microclimates that can be found in the diverse terrain of this central American country. This hand-picked single cultivar lot was first hulled then fermented in an anaerobic environment for three days before being solar dried and bagged for export. The resulting coffee showcases Roberto’s dedication and talent for producing a truly unique and outstanding cup quality.

Up front, this anaerobic honey processed Paraniema coffee presents the effervescence of dry champagne, a tart stonefruit sweetness, and a buttery honey graham finish.

Ethiopia Shakiso

This roast comes to us from Kayon Mountain Farm in the Shakiso district of East Guji. Unlike the majority of coffees produced in Ethiopia; that is, grown by communities of small landholders, Kayon Mountain Farm is a single farm estate owned and operated by a single proprietor. This proprietor is Ismael Hassen Aredo, who along with his family, has been running the organic certified farm since 2012.

In the cup, expect exactly what you want from a top quality fruit dried Ethiopian coffee. A burst of floral and berry aromas, fruity acidity, syrupy body, and lasting sweet finish. 

El Salvador, Ayutepeque

The original Topeca farm, established in 1850 by Santiago Diaz. Ayutepeque is medium size HG farm that spans about 65 hectares on the base of the Santa Ana volcano. The pure volcanic soil provides the coffee trees with all the nutrients to grow strong and healthy. We currently grow several varietals on this farm including: Bourbon, Pacas, Pacamara, and Acaia. This particular lot is blend of Bourbon and Pacas.

Being at a lower altitude to our other farm El Manzano, the coffee produced here is typically less dense with lower levels of acidity, and richer nutty/cocoa aromas and flavors. A great all-around coffee for those just exploring specialty coffee!

Don't own a grinder? Don't own a good grinder? Not a problem, let us expertly grind the coffee for you depending on the method with which you brew. We roast, grind and package your coffee to order, so it gets to you just a few days after roasting. We do recommend to consume pre-ground coffee within 2 weeks after opening to experience maximum freshness of flavor. 

Espresso (Fine) - best for home espresso machines, moka pot and some Aeropress recipes

Pour Over (Med-Fine) - best for single cup pour over methods with 2-3 min brew times: V60, Kalita, Malita, Clever, etc

Drip (Medium) - best for auto-drip makers and larger pour overs with 4-6 min brew times such as Chemex

French Press (Med-Coarse) - best for French press and cold brew methods. 


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