Fellow's Take on Mahembe from The Barn | Aeropr...
Here’s how we brew this exclusive coffee, which comes all the way from a legendary Berlin roaster, and this is the only place to try it stateside: Mahembe by...
Brew Talks
Fellow's Take on the Tour of El Salvador Set fr...
Here’s how we brew these three exclusive coffees showcasing one country’s rich and varied terroir—Red Rooster’s Tour of El Salvador! You’ll get three 8 oz bags of coffee, each sourced...
Fellow's Take on Finca La Reserva from Camber |...
Here’s how we brew this rare varietal, unusually processed and reassuringly delicious: the fragrant and cherry-sweet Finca La Reserva by Camber! Chiroso is a recently discovered varietal unique...
Fellow's Take on Ethiopia Hayissa Olocho Natura...
Opus is coming! Sign up for updates. Here’s how we brew this exquisitely floral microlot, available in limited quantities—Ethiopia Hayissa Olocho Natural! The small Hayissa Olocho washing station...
Fellow's Take on Rwanda Intego from Nomad | Pou...
Here’s how we brew this striking natural anaerobic process with a sour candy aroma that turns sweet upon sipping. Enjoy jammy notes of cherry, lemon, pomegranate and a chocolate...
Fellow's Take on Ethiopia Kolla Bolcha Lot #4 f...
Here’s how we brew this delicious silky cup of strawberry jam and stone fruit—Ethiopia Kolla Bolcha Lot #4 by Broadcast! Kolla Bolcha is a relatively new coffee co-op...
Fellow's Take on the Exclusive Year of the Fell...
Here’s how we brew this delicious cryptid twist on the year of the rabbit—Year of the Fellowlope by Brandywine! This honey-processed coffee was grown by smallholder farmers around the Koke...
Fellow's Take on Ethiopia Layo #5 from Loveless...
Here’s how we brew this delightful balance of sweetness and florals with a buttery fragrance on top—Ethiopia Layo #5 by Loveless! Layo #5 is a mix of coffees grown...
Fellow's Take on Ethiopia Hamasho Washed from I...
Here’s how we brew this sweet, structured, and super expressive coffee, exclusive to Drops—Ethiopia Hamasho by ILSE! This is ILSE’s second year working with Hamasho. The washing station processes...
Fellow's Take on Ethiopia Hambella Natural from...
Here’s how we brew our last collaboration of 2022 be anything short of sensational—a sweet berry medley, all the way from Denmark—Ethiopia Hambella Natural by Bean Bros! After years of curating...
Fellow's Take on Honduras La Esmeralda La Sampe...
Here’s how we brew this fragrant coffee from La Esmeralda by Yes Plz! Based in LA, Yes Plz only roasts one coffee a week, carefully chosen for its compelling...
Fellow's Take on Laderas Del Tapias Bourbon Nat...
Unity has worked with Colombian producer Rodrigo Palaez for 7 years, after falling in love with his outstanding natural process coffees. Rodrigo takes creative measures to dry coffees in...
Fellow's Take on Mexico Silvia Herrera from Sig...
Here’s how we brew a juicy, nuanced, and sparklingly clean Gesha—Mexico Silvia Herrera by Sightglass! Sightglass first worked with Silvia Herrara in 2021, the same year her natural Gesha...
Fellow's Take on Kenya Kainamui AA from April C...
Here’s how we brew a bright, delicate Nordic roast, all the way from Denmark: Kenya Kainamui AA by April Coffee Roasters. Founded in Copenhagen by champion barista Patrik Rolf,...
Fellow's Take on Costa Rica Las Lajas Perla Neg...
The foothills of the Poas Volcano is home to one of the most famous micro-mills in Costa Rica, Las Lajas! This coffee went through their unique “Perla Negra” process: a...
Fellow's Take on Harbegona from Sey | Pour-Over...
Sey Coffee gave us some pointers on how to brew their exquisitely fragrant Ethiopian microlot: Harbegona. It’s a little different from our typical pour-over recipe—using an 18:1 water-to-coffee ratio,...
