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14 products
Take it slow with Easy Does It, our decaf Colombian coffee blend with all of the flavor, none of the caffeine. This medium roast coffee contains tasting notes of bright lemon as well as sweet and salty toffee for a creamy yet crisp flavor.
Tasting Notes: Peanut Butter, Cocoa, Graham Cracker
Sweet Brazil is our most popular single origin offering by a wide margin. It’s an approachable and sweet coffee, with something for everyone. The coffee is sourced from our friends, Veloso Coffee, from Fazenda Santa Barbara in the Cerrado region in Brazil.
The Veloso family has been producing and exporting fine coffees for decades, and their hard work is most evident in the consistency this coffee offers. Year after year this coffee is excellent and versatile, and we’re excited to continue the relationship for years to come.
Brewed from handpicked Perennial Colombian beans, this alluring decaf coffee is delightfully smooth and flavorful. Expect notes of lemon, toffee and creamy sweetness in every cup. Enjoy the complexity of this decaf coffee and experience the subtle, yet intense flavors from the comfort of your own home.
Tasting Notes: Toasted Peanut Butter, S'mores, Baker's Chocolate
Dark Blue is bolder take on our Sweet Brazil, roasted a little darker for a full bodied and more chocolaty cup. Initially, Dark Blue was a wholesale exclusive offering, but word got out, and we’re excited that it’s now in our regular portfolio of coffees!
The Veloso family has been producing and exporting fine coffees for decades, and their hard work is most evident in the consistency this coffee offers. Year after year this coffee is excellent and versatile, and we’re excited to continue the relationship for years to come.
Tasting Notes: Toffee, Cherry, and Coffee Blossom Honey
This amazing coffee comes from the Santa Maria de Dota region and is processed and imported by our friends at Hacienda La Minita, who have been producing incredible Costa Rican coffees for decades.
We’ve been buying this coffee for four years now, and in 2024, thanks to the amazing team at Hacienda La Minita, we were able to purchase this coffee exclusively from one community receiving station (recibidor).
This delicious washed process coffee is grown between 1200 and 1900 meters above sea level and features a round body with great acidity and juicy fruit notes.
Relationship series: Cerrado Mineiro, Brazil
| Elevation: 1100 MASL | Varietal: Mixed Variety |
|---|---|
| Process: Natural | Roasted: Nashville, TN |
| Notes: Tamarind, Peanut Butter, Chocolate | Roast Level: Medium |
Regional select: Nyeri, Kenya
| Elevation: 1500-1700 MASL | Varietal: SL34, SL28, Ruiru 11 |
|---|---|
| Process: Washed | Roasted: Nashville, TN |
| Notes: Grapefruit, Caramel Apple Lollipop, Balanced | Roast Level: Light |
Tasting Notes: Dried Cherry, Almond, Cola
Our decaf is amazing—Condor Decaf is a single varietal (caturra) coffee produced by our friends Shady and Elias Bayter at their farm Finca El Vergel in Tolima, Colombia. It's not just great for a decaf, it's a great coffee all by itself. We're happy to be offering this coffee year-round and hope you enjoy it as much as our caffeinated offerings!
From the producers, Shady and Elias Bayter:
"El Vergel estate made the decision to produce a very high-quality decaffeinated coffee, after seeing that most of the coffee used in Colombia to produce "decaf" is a lower-quality coffee. That’s why our decaf is made with coffees from our farm El Vergel. It means we use first-quality coffees which have allowed us to create a decaffeinated product that, despite the process, does not lose its sweetness in the cup."
Tasting Notes: Toasted Almond, Pear, Chocolate
For us, coffee is about relationships. These relationships throughout the supply chain are the foundation 8th & Roast is built on, and this coffee from our friends at Finca Concepción Buena Vista in Chimaltenango, Guatemala is the example that sets the bar for that level of transparency.
Since 2021, we have been working directly with the Solano Family, who are fourth generation coffee farmers in the community of San Martin Jilotepeque in the Guatemalan department of Chimaltenango.
This outstanding washed-process yellow bourbon varietal coffee is grown between 1650-1800 meters above sea level, and is as delicious as it is approachable. This coffee gets better every year, and we’re happy that we can now say we buy the entire lot every year.
Tasting Notes: Blue Raspberry Slushy, Coconut, Rose
Our Ethiopia Ardi Natural process—an intensely fruity and floral coffee—comes to us from the Biru Bekele Washing Station in the Guji Zone of the Oroma region of Ethiopia.
The station was built by Biru Bekele in 2018, and the coffee the they buy and process there from smallholders in the area is world class. The elevation in the coffees there range from 1750 to 2050 meters above sea level, and is some of the highest quality in the whole country.
We’ve purchased this coffee for several years now through our friends at Keffa Coffee, an importing company based in Baltimore, MD. Keffa’s owner, Samuel Demisse, was born in Keffa, Ethiopia and moved to the United States in 2004, with the mission to bring amazing Ethiopian offees from his home to new audiences in the United States.
Tasting Notes: Grapefruit, Pomegranate, Apricot, Candied Pecan
We connected with this amazing new coffee through a chance meeting at our Charlotte Ave location with Kenny Ntwali of Higa Coffee.
Kenny, who is from Rwanda, studied in the US and is now splitting his time between the two countries, sourcing amazing coffees from East Africa and helping roasters like us build long-term partnerships with producers in the region. This is our first ever Rwandan coffee, and we are honored to be able to share it with our customers!
Vunga sits near the borders of Uganda to the North and the Democratic Republic of Congo to the West. This tiny station is located between the steep hills of Nyabihu District, and is a woman-owned and managed washing station.
It is managed by Daphrose Uwimana, who has created a close-knit community and mentors a group of women farmers that produces special women-grown lots. Daphrose founded the cooperative in 2009 and is the driving force behind the exceptional coffee coming out of this station.
Tasting Notes: Caramel Apple, Black Raspberry, Tootsie Roll
For us, coffee is about relationships. These relationships throughout the supply chain are the foundation 8th & Roast is built on, and this coffee from our friends at Finca Concepción Buena Vista in Chimaltenango, Guatemala is the example that sets the bar for that level of transparency.
Since 2021, we have been working directly with the Solano Family, who are fourth generation coffee farmers in the community of San Martin Jilotepeque in the Guatemalan department of Chimaltenango.
Our natural process offering from Concepción Buena Vista is a delicious Red Bourbon varietal grown at 5900 feet above sea level. After harvest, each bean is slowly dried in the cherry for around three weeks, with the moisture being monitored meticulously along the way. Some of the trees that grow coffee for this lot are nearly 100 years old and still producing amazing coffees!
Our newest featured coffee comes long-time partners Shady and Elias Bayter of Forest Coffee and El Vergel Estate in Fresno Tolima, Colombia. The coffee begins with the handpicking of rare Papayo varietal cherries at their absolute peak ripeness. After harvest, the cherries undergo a 4-hour aerobic pre-fermentation on tarps, which enhances the coffee’s tropical and fruity character.
The cherries are then sealed in shaded hermetic tanks for a 96-hour fermentation at 22–25% humidity. This slow, controlled process builds complexity and develops exotic flavors that are lifted by delicate citric acidity and deep dark chocolate undertones.
After the anaerobic fermentation, the coffee is mechanically dried for 76 hours to achieve the ideal moisture level, locking in the unique profile. Finally, the beans rest for 30 days in GrainPro bags, allowing flavors to harmonize and ensuring stability and quality until roasting.
We taste:
Cherry Cordial, Port Wine, Dark Chocolate
Grown high in Burundi’s Muyanga Province, this Red Bourbon natural lot comes from Nyagishiru Coffee Washing Station. Sitting above 5200 ft. in elevation, near the Ruvubu River—Nyagishiru works with 850 farming families across 12 neighboring hills.
Matraco Coffee established the station not only to process exceptional coffee, but to uplift the community—providing seedlings to rejuvenate aging coffee trees, funding a local school and healthcare center, and paying producers significantly higher than the market rate for cherry.
Processing is meticulous: only the ripest, highest brix cherries are hand-selected, floated to remove defects, and carefully dried on 200 raised beds with constant turning. Even the coffee pulp is returned to farmers as compost to enrich their soil. The result is a vibrant, fruit-forward cup that reflects both the skill of its producers and the station’s deep roots in community impact.
This coffee was sourced through Higa Coffee, who we also partner with to bring in amazing coffees from Rwanda, like our Kilimbi Anaerobic and Vunga. In the sweet but expressive cup, we taste Blackberry Cobbler, Vanilla Bean and Green Grape.
