MAKER'S BLEND is Amy’s tribute to her father, Papa Tang, and the decades-old recipe he created to highlight smooth chocolate and caramel with hints of citrus. March is the month of madness, mood swings, and “springing forward” whether we’re ready to or not. So we’re bringing you something steady. Reliable. Practically legendary! It is a beautifully balanced medium roast that works across all brew methods, but truly excels in espresso and drip. If you love lattes or cappuccinos, this one will have your milk frothing with joy.
This blend is basically our “Old Faithful.” It never lets you down. Rain or shine. Dad joke or eye roll.
In fact, it was the second blend Amy ever released eight years ago because she believed in it that much. It quickly became a favorite with our cafe partners and has been quietly holding it down ever since: smooth, dependable, and always showing up. Kind of like Dad. Call anytime of day or night and he'd say “I’ll be there in five.”
Amy and Papa Tang have spent countless mornings and afternoons sipping this exact blend side by side while talking shop.
Rich chocolate depth, caramel sweetness and a hint of citrus brightness to remind you spring is coming. After years of being a cafe favorite, it is finally available as our March 2026 Roaster’s Choice.
Maker’s Blend because great coffee, like great dads, always shows up.
Welcome the Lunar New Year at full gallop! 🏇 Our February Roaster's Choice, YEAR OF THE FIRE HORSE, is bold, celebratory, and a little untamed, just like the year ahead.
In Chinese zodiac lore, the Fire Horse is all about momentum, confidence, and fearless forward motion. It’s a year associated with ambition, charisma, reinvention, and taking big swings. This coffee matches that energy cup for cup. Expect a vibrant, regal profile led by juicy red grape, bold wine notes and grounded by luxurious cacao, creating a balance of spark and depth that feels both festive and powerful.
This special lot comes from El Ocotal, a 20-acre farm in the famed Santa Bárbara mountains of Honduras, tended by Yeltsin Sagastume Enamorado, a third-generation coffee grower carrying forward his family’s legacy. The region is widely celebrated for producing some of Honduras’ most exceptional coffees, regularly dominating the Cup of Excellence rankings.
The coffee is naturally processed, meaning the cherries are dried whole with the fruit still intact. After careful hand-harvesting at peak ripeness, the cherries are floated to remove defects, meticulously sorted, and then slow-dried on raised beds for 15 to 20 days. This method amplifies fruit character and sweetness, giving the coffee its lush red grape notes, hints of wine and rounded cacao richness.
We recommend it for espresso, pour over, or French press, where its sweetness and structure really shine; but honestly, it plays well with any brew method you throw at it.
Ring in the YEAR OF THE FIRE HORSE with a cup that symbolizes prosperity, courage, and forward charge. May your year be bold, your risks rewarding, and your coffee exceptional. 🎆
