FREE SHIPPING on orders $75+ (use code FREESHIP75 at checkout).

Amateur Coffee
Amateur Coffee
Amateur Coffee
Amateur Coffee
Amateur Coffee
Amateur Coffee

Amateur Coffee

Regular price
Sold out
Sale price
$18.00
Shipping calculated at checkout.

By Amateur Coffee

Enjoy these many delicious flavors made by these creative coffee roasters.
 

Flavors:

Saddle Creek Breakfast Club Blend: This coffee is made up of coffees of the Yellow Catuai variety. It was cultivated in the region of Carmo de Minas, Brazil. It is processed naturally, which means it was allowed to sun-dry fully with berries intact. The result is a fruity, full bodied cup of coffee. We’ve roasted to illuminate its tasty notes of chocolate, nut, and caramel. 

House Blend: This is our House Blend. It is a carefully measured combination of our seasonal coffee offerings. We intentionally select coffees that balance and compliment each other in our own attempt at the “perfect cup”. This is a drawing of our house. We live here with our cats and often drink coffee in the same room as them. You too can drink coffee in your own house. Cats are optional.

Modern Love Blend: This coffee is a blend of Bourbon, Catuai, Pache, and Caturra varietals. It was cultivated by a collection of farmers in the city of the Huehuetenango in the highlands of Western Guatelmala. It was picked, depulped, and washed for a cleaner cup. We’ve roasted it to bring out its notes of bakers chocolate, orange citrus, and hints of ripe cherry. 

Peanut Butter Jelly Time: This coffee is an heirloom varietal local to Guji, Ana Sora in Ethiopia. It was cultivated by the collective farmholders in the area. It is processed naturally, which means it was allowed to sun-dry fully with berries intact. We have roasted it to bring out its unique notes of pistachio, red grape, and twizzlers, reminiscent of a peanut butter and jelly sandwich.

Pear Pressure: This coffee is an heirloom varietal local to Guji, Ana Sora in Ethiopia. It was cultivated by the collective farmholders in the area. The producers bring their ripe harvests to central wash stations where the cherries are depulped and washed with mountain spring water. We have roasted to emphasize its notes of peachy pear, lemon, rhubarb, green tea, and cocoa. 

Sugar Lips: This coffee is of the Red Bourbon varietal. It was cultivated by Dr. Erwin Mierisch Sr. at his farm, Finca La Huella, in El Arenal, Matagalpa, Nicaragua. It is processed naturally, which means it was allowed to sun-dry fully with berries intact. We have roasted it to illuminate its notes of dark chocolate, sugarcane, and pomegranate, reminiscent of a fresh caramel apple.