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A light decaf Colombia sourced from producer-led collective Monkaaba and roasted by ilse in North Canaan, CT.
Founders Rebecca and Lucas say the Decaf Monkaaba is one of the best decafs they’ve ever tried. A blend of coffees from key producers in the Monkaaba producer network, it’s sweet with a pillowy mouthfeel and great balance. Citrus, brown sugar, wafer cookie.
🌎 Origin: San Agustín, Colombia
⚗️ Process: Sugarcane Washed
🔥 Roast: Light
About the roaster:
ilse has been roasting in North Canaan, Connecticut since 2019, founded to showcase the world's best coffees and open people's eyes to what coffee can be. Known for high-end micro lots with an emphasis on flavor clarity and full traceability, ilse works primarily with smallholder producers.
A rich, full-bodied Caturra from Villa Maria farm in San Agustín, Colombia, processed with meticulous attention at every step and roasted medium-light by ilse coffee.
The Ortega-Gomez family has been growing coffee in San Agustín for over sixty years. The family also helped to found Monkaaba, a producer-led collective built to give smallholder farmers in the region the market access, knowledge, and support.
This lot is a separation of Caturra harvested in August 2025. Cherries are picked at peak ripeness every three weeks, floated, then fermented in open tanks before being depulped, dry-fermented, rinsed, and dried on raised beds for 20 to 25 days. The result is rich and comforting, a crowd pleaser that performs equally well as filter or espresso.
Plum. Raisin. Dark chocolate.
🌎 Origin: San Agustín, Colombia
⚗️ Process: Washed
🔬 Variety: Caturra
🔥 Roast: Medium-Light
⛰️ Elevation: 1,700 to 1,800 masl
About ilse:
ilse has been roasting in North Canaan, Connecticut since 2019, founded to showcase the world's best coffees and open people's eyes to what coffee can be. Known for high-end micro lots with an emphasis on flavor clarity and full traceability, ilse works primarily with smallholder producers.
Struttura is a blend focused on texture. The shots are dense and syrupy, with flavors that are sweet, weighty, and dimensional. Seasonally-selected coffees produce sweet tones of dark chocolate, red fruits, and molasses, with a full, honey-like body. Struttura is easy to dial in and excellent for espresso, but it also brews a vibrant and balanced cup of drip.
Big Joy is a slightly more developed roast than Moonrise, and pairs exceptionally well with milk. We use it for all milk-based drinks in our café, where it brings richness and balance, and it brews a dynamic, layered solo shot as well. Don’t count it out as a filter option, Big Joy is equally delicious and sweet brewed on your favorite device.
Moonrise is crafted to showcase the harmony that comes from blending washed and naturally processed coffees. It yields a syrupy, full-bodied cup with layered sweetness and ripe fruit character, offering both depth and balance. Equally rewarding as espresso or a pourover, Moonrise delivers brightness and lingering sweetness in every cup.
Founded in 1918, Lamastus Family Estates includes Elida Estate, a farm shaped by cool cloud-forest conditions and distinctive microclimates along the edge of Volcán Barú National Park. Coffee here ripens slowly in the mist, building density and layered flavor as it matures.
For this lot, ripe cherries are picked at peak sweetness and processed using Wilford Lamastus’s Anaerobic Slow Dry method. The whole cherries ferment in a sealed tank for five days, then move to raised beds for an extended, low-and-slow dry of roughly 45 to 60 days. That longer drying time helps deepen complexity and clarity, often showing dark fruit character with a sparkling, lively acidity.
Lamastus Family Estates is led by Wilford Lamastus Sr., his wife Velia, and their son Wilford Lamastus Jr.. The family’s coffees have earned multiple top honors at Best of Panama, including first place in 2016, 2018, 2019, and 2024
Cherry Pick comes from Ratnagiri Estate in the Bababudangiri region, family-owned by the Patre family since 1927. Third-generation grower Ashok Patre shade-grows the cherries alongside pepper and cardamom at 1,200 meters. The cherries go through a meticulous anaerobic natural fermentation in stainless steel tanks, locking in the stone-fruit sweetness and syrupy body that defines this lot.
🌎 Origin: Ratnagiri Estate, Western Ghats, India
⚗️ Process: Anaerobic Natural
🔬 Variety: S795 / Chandragiri
🔥 Roast: Medium-Light
A freshly harvested, single-origin ceremonial grade matcha from Kagoshima, Japan that is stone-ground on traditional granite mills and sourced by Heavenly Tea Leaves from certified organic farms.
Ceremonial matcha is made exclusively from the youngest, most delicate leaves plucked during the spring harvest. This matcha is shade-grown in the esteemed tea-growing region of Kagoshima, Japan. Stone-ground on traditional granite mills for an ultra-fine, silky texture, the resulting cup is naturally sweet with vibrant color. This harvest arrived stateside just last week.
Enjoy a delicate balance of umami and natural sweetness and smooth, focused energy without the spike. Umami. Smooth. Earthy.
🍵 Origin: Kagoshima, Japan
🌿 Grade: Ceremonial
⚗️ Process: Stone-ground
📝 Brew Guide: Add 1-2 tsp to 2 oz of water at 175°F. Whisk until smooth and frothy.
About Heavenly Tea Leaves:
Heavenly Tea Leaves has been sourcing exceptional loose leaf teas since 2006, prioritizing certified organic farms in the world's most esteemed growing regions. They cultivate long-term relationships with local family farms built on mutual respect and shared standards of quality.
A medium roast washed coffee from the Umapata community in Cusco, Peru sourced in partnership with the award-winning Yungas Coffee Project and roasted by Sacramento’s Camellia Coffee Roasters.
Bright & sweet, this crowd pleaser embodies Camellia’s mantra to create “coffees with character.” Pull it as espresso to get caramelized sugar and mandarin jam, brew it as drip for cara cara zest and toffee. With hot summer days ahead, it also makes an exceptional cold brew.
This coffee is connected to the Yungas Coffee Project, winner of the Sprudgie Award for Outstanding Achievement. This farmer-led initiative in Peru works to empower farmers, strengthen indigenous communities, and protect some of the world's most biodiverse forests.
Swiss orange chip. Dried apricot. Butter toffee.
🌎 Origin: Cusco, Peru
⚗️ Process: Washed
🔬 Variety: Typica, Bourbon, Castillo
🔥 Roast: Medium
About Camellia:
Camellia’s mission is to be a highly professional coffee company that doesn't take itself too seriously. Founded in 2016 on years of coffee experience, they aim to return to the original reason why anyone falls in love with coffee: because it’s fun to create good things, share them with people, and make genuine friendships. Camellia’s coffee program embodies the mantra of “coffees with character,” with each release reflecting their take on specialty coffee.
This week’s Drop is Andrés Martinez, a special, limited release Blackberry co-ferment from one of Colombia's most innovative producers.
Andrés Martinez is a producer whose creativity shines in the processing method—a four-day anaerobic fermentation with castilla blackberries and enology yeast, followed by an open fermentation in blackberry juice.
Roasted by Mom 'n 'em in Cincinnati, the result is bright, eccentric, and expressive, with taste notes of macerated berry, black tea, and demerara.
🌎 Origin: Cauca, Colombia
⚗️ Process: Honey / Blackberry Co-Ferment
🔬 Variety: Caturra
🔥 Roast: Light
About the Roaster:
Brothers Tony and Austin Ferrari opened Mom 'n 'em Coffee in Cincinnati on Mother's Day 2019 as a tribute to their hardworking mom. Since early 2023, they've been meticulously sourcing and roasting bright, expressive coffees from producers like Andrés Martinez.
When Series 1 is supported by the right tools, its strengths show up even more clearly. The machine’s guidance, control, and consistency are easier to access when the surrounding workflow stays organized and uninterrupted.
With every essential piece in place except a grinder, Series 1 becomes easier to enjoy day after day. The result is not just great espresso, but a more confident experience every time you step up to the machine.
Kits and bundles cannot be combined with other discount codes.
This week’s Drop is Lucia's Guatemala, a single-origin coffee from DOMA Coffee Roasting Company in Post Falls, ID.
The team at DOMA has spent almost 10 years working with K-Finos in Guatemala and this accessible dark roast reflects that long relationship.
During their travels to the farm, the team cups the fresh crop to find the ideal match for this profile—full-bodied with a mild acidity and light, sugary sweetness. A subtle brightness unfolds with notes of warming spices, cocoa and dried fruit.
🌎 Origin: Guatemala
⚗️ Process: Washed
🔬 Variety: Bourbon, Catuai, Caturra, Pache, and San Ramon
🔥 Roast: Dark
About the Roaster: DOMA Coffee Roasting Company started in a garage in Post Falls, Idaho, shaped by years of travel and a desire to do work that matters. Named after founders Terry and Rebecca's two sons, Dominic and Marco, DOMA has always put great coffee at the center of every decision — and built a close-knit culture around it.
Over a year ago, our team tried a cup of instant coffee at Civil's Highland Park café and knew immediately: if we were ever going to feature instant coffee on Drops, it had to be Civil.
A blend of 70% anaerobic natural from Guerrero and 30% washed from Oaxaca, built for sweetness and balance. If you think you know instant coffee, think again.
🌎 Origin: Guerrero + Oaxaca, Mexico ⚗️ Process: Anaerobic Natural + Washed 🔥 Roast: Medium 📦 6-pack 📝 Brew with 8 oz. of cold or hot water, stir, & enjoy!
Los Pinos, ‘the pines,’ takes its name from the forest canopies of Chiapas. This Bourbon is grown in the communities of Ángel Albino Corzo, where native pine trees provide shade and cooler air that slows the maturation of the cherry, building natural density and depth.
Producers hand-pick ripe cherries only, fermenting them in open tanks for 48 hours before a meticulous wash and slow dry. The result is a cup with clarity rarely seen in Mexican coffees, with notes of caramel, honey and a soft citrus finish.
Developed on a Loring roaster with Espresso Series 1 in mind, where body and sweetness shine.
🌎 Origin: Chiapas, Mexico
⚗️ Process: Washed, 48-hour anaerobic fermentation
🔬 Variety: Bourbon
🔥 Roast: Medium-Light
MUMS is a collaboration with Hugo Tea, a Kansas City-based specialty tea company known for close producer relationships and full traceability from farm to cup.
The black tea comes from Gedeng Mountain, one of the six ancient tea mountains east of the Lancang river in Yunnan. Fully oxidized to a warm, honeyed character, it's smooth and structured with the depth that only old-mountain Yunnan leaf delivers. The chrysanthemum is White Taiju baby buds from Huangshan, harvested in early spring at peak aromatic clarity. First-pick. Selected for fragrance above all else.
Together they're pressed into a cake by Xiaohui Quan, known as Brother Quan, a 35-year veteran of old-world Yunnan tea making who has spent his career making once-luxury teas accessible. The result is delicate without being thin: the black tea holds structure while the chrysanthemum floats above it, clean and sweet and floral.
Both harvests are spring 2026.
🌎 Origin: Gedeng, Xishuangbanna, Yunnan, China
🍵 Type: Black Tea + Chrysanthemum
🔥 Process: Fully oxidized, hydraulically pressed
With notes of baking spice, dark cherry, and semisweet chocolate, Stellar Bloom from Dark Matter is the perfect full-bodied medium roast for the last days of spring.
Dark Matter builds deep relationships with the producers behind their coffees. The depth of those relationships shows in Stellar Bloom, a custom blend built for Drops that draws from two producers to get its balance and round sweetness: Las Damas, a women-owned cooperative from the mountains of Peru, and Finca Santa Bárbara, a family farm in Antioquia, Colombia that Dark Matter has sourced from for nearly a decade.
🌎 Origin: Antioquia, Colombia + San Ignacio, Peru
⚗️ Process: Washed
🔬 Variety: Various 🔥
Roast: Medium 📝