Description
Taste the world, one cup at a time. Our Single Origin Sample Pack includes six of our most-loved coffees—each packed in 2oz portions (6 packs total). It’s the easiest way to explore different regions, processes, and flavor profiles before you commit to a full bag.
- 6 single origin coffees
- 2oz per pack (perfect for a few brews)
- A mix of medium, medium-light, and medium-dark roasts
- Great for pour over, drip, French press, and AeroPress
What’s Included (6 x 2oz)
Brazil Santos
- Roast: Medium
- Tasting Profile: Elegant, smooth cup with cocoa notes
- Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio
- Variety: Catuai and Mundo Novo
- Region: Parana and Sao Paulo, Brazil
- Altitude: 750–1050 m
- Soil Type: Volcanic loam
- Process: Pulped natural, sun-dried
Colombia
- Roast: Medium
- Tasting Profile: Dried orange, berry, chocolate
- Grower: Smallholder farmers from Medellin
- Variety: Castillo, Caturra, Colombia, & Typica
- Region: Medellin, Antioquia, Colombia
- Altitude: 1300–1500 m
- Soil Type: Volcanic loam
- Process: Fully washed, dried in solar dryers
Costa Rica
- Roast: Medium
- Tasting Profile: Sweet apple, raisin, honey
- Grower: Micro farms in Alajuela
- Variety: Caturra & Catuai
- Region: Alajuela, Costa Rica
- Altitude: 1300–1445 m
- Soil Type: Volcanic loam
- Process: Eco-pulped, sun-dried
Ethiopia (Sidama)
- Roast: Medium-light
- Tasting Profile: Milk chocolate, fruity, caramel
- Grower: Smallholder farmers from the Sidama Zone
- Variety: Indigenous heirloom cultivars
- Region: Sidama Zone, Ethiopia
- Altitude: 1700–1900 m
- Soil Type: Nitisols
- Process: Full natural, hand-sorted, dried on raised beds
Honduras (Marcala)
- Roast: Medium-dark
- Tasting Profile: Caramel, spice, brown sugar
- Grower: 1500 grower/members from Cafe Organics Marcala
- Variety: Bourbon, Catuai, Caturra, Lempira, & Typica
- Region: Marcala, La Paz, Honduras
- Altitude: 1300–1700 m
- Soil Type: Clay minerals
- Process: Fully washed, sun-dried
Tanzania (Mbeya)
- Roast: Medium-light
- Tasting Profile: Pear, floral, jasmine, strawberry
- Grower: Small cooperative farmers in the Mbeya area
- Variety: Bourbon & Kent
- Region: Mbeya Region, Tanzania
- Altitude: 1200–1900 m
- Soil Type: Clay minerals
- Process: Fully washed, dried on raised beds
Perfect for: gifting, coffee flights, dial-in practice, or finding your next “this is the one” origin.
How to Brew Single Origin Favorites Sample Pack
A little care makes each cup your own. These recipes are starting points—adjust to your taste and follow your package and brewer instructions when they differ.
One everyday mug
- Coffee: 21 g (roughly 3–4 level tablespoons; weighing is more consistent).
- Water: 12 US fl oz / 355 mL, about 1½ measuring cups. This is water added; the finished drink will be a little smaller.
- Grind: medium for drip or pour-over; coarse for French press. Grind whole beans just before brewing.
- Water temperature: 200–205°F (93–96°C). Use fresh, good-tasting water.
Choose your brewer
- Standard drip coffee maker: Put a filter and the medium-ground coffee in the basket. Add the measured water and run a normal cycle using your machine’s instructions. For machines with a larger minimum batch, double both quantities; do not rely on the carafe’s “cup” markings.
- Pour-over: Rinse the paper filter and discard that water. Add coffee, wet evenly with about 45 mL of the measured brew water, and wait 30–45 seconds. Pour the remaining water slowly in stages. Aim for roughly 3–4 minutes total, then let it drain.
- French press: Use 22 g coarse coffee with the same 355 mL water. Stir gently, steep 4 minutes, press slowly, and pour all the coffee out promptly.
Promise Table tip: Brew one coffee at a time using the same water and dose so the comparison is fair. Each 2 oz sample is about 57 g—enough for two 21 g brews with a little left for a smaller cup.
Fine-tune your next cup: If it is weak, use a little less water. If it is harsh or bitter, try a slightly coarser grind; if sharply sour, try a little finer. Change one thing at a time. Store coffee sealed away from heat and light.
Explore all six origins
- Brazil Santos: start at 200°F for a mellow cocoa cup.
- Colombia: try 200–205°F and taste as it cools.
- Costa Rica: try 200–205°F with a paper filter.
- Ethiopia: start near 205°F for the lighter roast.
- Honduras: try 195–200°F or French press for a fuller cup.
- Tanzania: start near 205°F and try it black first.
Brew it. Sip it. Make it yours.
Reviews
There are no reviews yet.