The list · updated October 26, 2026
The list.
Fourteen coffees, priced per 12 oz bag. Each is roasted to order on the next Tuesday or Friday and goes out with its roast date printed on the label.
Showing 14 of 14 coffees
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01
Huila Los Cedros
Huila, Colombia
Washed
- Red apple
- Panela
- Cocoa nib
$1912 oz
Roast level
Light-medium, 2 of 5. Roasted Tuesdays and Fridays.
How we brew it
Pour-over: 20 g coffee to 320 g water at 205°F, finished by 3:00. Clean and sweet; a good first bag.
Where it grew
1,750 m · Washed
Los Cedros washing station outside Pitalito. Bought direct since 2019.
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02
Huila La Esperanza Pink Bourbon
Huila, Colombia
Washed
- Jasmine
- White peach
- Lime zest
$2612 oz
Roast level
Light, 1 of 5. Roasted Tuesdays and Fridays.
How we brew it
Pour-over: 18 g to 300 g at 200°F. If it tastes sharp, grind a notch coarser rather than hotter.
Where it grew
1,900 m · Washed
Twelve small plots on the La Esperanza hillside, processed together at Los Cedros.
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03
Yirgacheffe Kochere
Yirgacheffe, Ethiopia
Washed
- Bergamot
- Lemon curd
- Peach tea
$2312 oz
Roast level
Light, 1 of 5. Roasted Tuesdays and Fridays.
How we brew it
Pour-over at 200°F, 18 g to 290 g. Rinse the filter well; the tea-like clarity is the point.
Where it grew
1,950 m · Washed
Duromina Cooperative, Kochere district, about 40 minutes from Yirgacheffe town.
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04
Guji Hambela Natural
Guji, Ethiopia
Natural
- Blueberry jam
- Hibiscus
- Honey
$2412 oz
Roast level
Light-medium, 2 of 5. Roasted Tuesdays and Fridays.
How we brew it
Pour-over 20 g to 320 g at 203°F, or cold brew at 1:10 for a loud, fruity glass.
Where it grew
2,100 m · Natural
Smallholders delivering cherry to the Sede Dabo mill, dried on raised beds for 21 days.
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05
Chiapas Finca La Pimienta
Chiapas, Mexico
Washed
- Milk chocolate
- Toasted almond
- Orange
$1812 oz
Roast level
Medium, 3 of 5. Roasted Tuesdays and Fridays.
How we brew it
Espresso: 18 g in, 38 g out, 29 seconds at 200°F. Also the best drip batch on the list.
Where it grew
1,500 m · Washed
The Aguilar family farm outside Siltepec. Third harvest we have bought whole.
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06
Chiapas Honey Process
Chiapas, Mexico
Honey
- Brown sugar
- Plum
- Hazelnut
$1912 oz
Roast level
Medium, 3 of 5. Roasted Tuesdays and Fridays.
How we brew it
Pour-over 21 g to 330 g at 205°F. Sweet enough to take milk and still taste like itself.
Where it grew
1,400 m · Honey
Same Aguilar family farm, lower terraces. Mucilage left on while drying.
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07
Kenya Nyeri Ndimaini
Nyeri, Kenya
Washed
- Blackcurrant
- Grapefruit
- Tomato leaf
$2512 oz
Roast level
Light-medium, 2 of 5. Roasted Tuesdays and Fridays.
How we brew it
Pour-over at 200°F, 19 g to 300 g. Let the cup cool for five minutes; the fruit opens up.
Where it grew
1,800 m · Washed
Ndimaini factory, Nyeri County. About six weeks of stock each year.
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08
Guatemala Huehuetenango
Huehuetenango, Guatemala
Washed
- Cocoa
- Caramel
- Red grape
$1812 oz
Roast level
Medium, 3 of 5. Roasted Tuesdays and Fridays.
How we brew it
Drip or French press: 30 g per 500 g, four minutes at 200°F. Forgiving and steady.
Where it grew
1,700 m · Washed
Members of the Cuchumatan growers' association, lots cupped and blended by Miguel in Huehue.
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09
Brazil Fazenda Santa Luzia
Alta Mogiana, Brazil
Pulped natural
- Peanut brittle
- Milk chocolate
- Dried fig
$1712 oz
Roast level
Medium-dark, 4 of 5. Roasted Tuesdays and Fridays.
How we brew it
Espresso: 18 g in, 36 g out, 27 seconds. Or a moka pot at 1:10 on a low flame.
Where it grew
1,100 m · Pulped natural
Teixeira family, fourth generation, Alta Mogiana. Our base for the house blend.
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10
Peru Cajamarca
Cajamarca, Peru
Washed
- Cane sugar
- Pear
- Walnut
$1812 oz
Roast level
Medium, 3 of 5. Roasted Tuesdays and Fridays.
How we brew it
Aeropress, inverted: 15 g to 230 g at 195°F, two minute steep, slow plunge.
Where it grew
1,650 m · Washed
Forty-one members of a San Ignacio growers' co-op, average farm under three hectares.
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11
Sumatra Lintong
Lintong, Indonesia
Wet-hulled
- Cedar
- Dark chocolate
- Tobacco leaf
$1912 oz
Roast level
Dark, 5 of 5. Roasted Tuesdays and Fridays.
How we brew it
French press, 30 g per 500 g at 200°F, four minutes. Or espresso with plenty of milk.
Where it grew
1,400 m · Wet-hulled
Smallholders around Lintong Nihuta, wet-hulled at the Sidikalang collection mill.
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12
Rwanda Nyamasheke
Nyamasheke, Rwanda
Washed
- Black tea
- Cherry
- Brown sugar
$2212 oz
Roast level
Light-medium, 2 of 5. Roasted Tuesdays and Fridays.
How we brew it
Pour-over 20 g to 320 g at 205°F. The black tea note is clearest as the cup cools.
Where it grew
1,800 m · Washed
Kabuga washing station on Lake Kivu. Cherries floated and hand-sorted on raised beds.
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13
Cinder Blend
Brazil, Colombia, Mexico
Washed + natural
- Dark chocolate
- Hazelnut
- Orange peel
$1712 oz
Roast level
Medium-dark, 4 of 5. Roasted Tuesdays and Fridays.
How we brew it
Espresso: 18 g in, 38 g out, 28 seconds at 200°F. Holds up in milk without going flat.
Where it grew
1,100 to 1,750 m · Washed + natural
Santa Luzia, Los Cedros and La Pimienta, roasted separately and blended after the roast.
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14
Night Shift Decaf
Huila, Colombia
Sugarcane decaf
- Cocoa
- Toffee
- Walnut
$2012 oz
Roast level
Medium-dark, 4 of 5. Roasted Tuesdays and Fridays.
How we brew it
Drip at 60 g per liter, 200°F. Decaffeinated in Colombia with ethyl acetate from sugarcane.
Where it grew
1,700 m · Sugarcane decaf
Los Cedros neighbours, decaffeinated at origin so the beans never cross an ocean twice.
Nothing on the list matches that pair. Try loosening one of the filters.
Prices are per 12 oz bag, whole bean. Hover or tab to a row for roast level, brew recipe and producer. On a phone, tap the plus.
Grams and degrees, no guesswork.
These are the starting points we use at the tasting bar. Change one thing at a time, and taste between changes.
| Method | Coffee | Water | Temperature | Time | Grind |
|---|---|---|---|---|---|
| Pour-over | 20 g | 320 g | 205°F / 96°C | 2:45 to 3:15 | Medium-fine, like table salt |
| Espresso | 18 g | 38 g out | 200°F / 93°C | 27 to 31 s | Fine; adjust to hit the time |
| Cold brew | 100 g | 1,000 g | Room temp, then fridge | 14 hours | Coarse, like raw sugar |
Reading the bag
What is printed on the label.
Four things matter on a bag of coffee: when it was roasted, which lot it came from, how dark we took it, and how high it grew. We print all four.
Coffee tastes best from about day five to day thirty after roasting. The roast date is there so you can count.
Cindergrove Roasters · Portland, OR
Huila Los Cedros
- Lot
- 1027
- Origin
- Pitalito, Huila, Colombia
- Altitude
- 1,750 m
- Process
- Washed
- Roast
- 2 of 5, light-medium
- Notes
- Red apple, panela, cocoa nib
- Net wt
- 12 oz (340 g)