Every seasonal Single Origin coffee we roast has its own unique story and taste. Each one comes from a single part of the world, and is produced by a single farm or cooperative.
By Túlio Junqueira
WHAT WE TASTE: Sweet, mild, peanut, fresh tobacco
PROCESSING: Pulped Natural
ALTITUDE: 950 - 1,200 m
REGION: Minas Gerais
By Biru Bekele
WHAT WE TASTE: All the berries
VARIETIES: Indigenous heirloom
PROCESSING: Natural, dried on raised beds
ALTITUDE: 1,900 m
By David Tulcan
WHAT WE TASTE: Caramelized sugar, very clean, good concentration, hint of fruit
PROCESSING: Fully washed
ALTITUDE: 2,000 m
By Othaya Co-op
WHAT WE TASTE: Concentrated raspberry juice, winy, lively acidity
VARIETIES: SL28, SL34, Ruiru 11
PROCESSING: Fully washed, dried on raised beds
ALTITUDE: 1,400-1,800 m
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We have four blends which are available year-round. Each one is designed to fit within a particular taste profile, with a focus on espresso blends, dark-roast coffee, or decaf. Three out of four of our blends are 100% Certified Organic. Our organic coffee and our roasting facility are certified by the Fraser Valley Organic Producers Association (FVOPA).
TASTE PROFILE: Hints of caramel and toasted nuts. Also brews a mild drip coffee.
TASTE PROFILE: Earthy dark chocolate and floral notes. Makes a complex espresso. (Organic, certified by FVOPA)
TASTE PROFILE: Very dark, smoky and roasty. Full-bodied with no acidity. (Organic, certified by FVOPA)
TASTE PROFILE: Sweet, mild and chocolaty. Great for drip or espresso. (Organic, certified by FVOPA)
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