Specialty coffee is the good stuff, scoring 80 points or higher on a quality scale. That means it’s clean, flavorful, and just… better. Think of it like a farm-to-cup experience that actually tastes like where it came from.

There’s no wrong way to brew—whether it’s French Press, drip, AeroPress, or a good ol’ pour over. Go with what you enjoy. Keep an eye on our Journal for easy brewing guides and tips to help you make the most of every cup.

Coffee doesn’t spoil, but it does lose its magic over time. For the best flavor, drink it within 60 days of roasting. That said, we’ve had great cups even after 90 days—so don’t toss it just yet!

Keep it sealed and stored somewhere cool and dark—like a cupboard. If you’ve got a big bag, pop the beans into an airtight container to help keep them fresh longer.