Fellow's Take on Brandywine “Haiku While You Br...
Here's how we brewed this coffee from Brandywine that’s so delicious you’ll write poetry about it - haiku prompt included. Brandywine believe creativity and coffee are intertwined, and this...
Brew Talks
Fellow's Take on Peru El Morito by Kiss the Hip...
Here's how we brewed this beautiful easy drinker from one of the UK’s most acclaimed roasters: Kiss the Hippo. Kiss the Hippo is a pioneer in sustainability, boasting carbon negative...
Fellow's Take on Flower Child El Nevado Decaf |...
Here's how we brewed this stunning decaf washed Colombia, grown high in Huila and roasted by Oakland’s Flower Child. This coffee is named for Nevado del Huila, Colombia’s highest volcano....
Fellow's Take on Passenger Colombia Divino Niño...
Here's how we brewed this caramel-sweet treat roasted in Pennsylvania by Passenger. Passenger has worked with the Divino Niño producer group since 2018 and this coffee is a testament to...
Fellow's Take on Counter Culture Cueva de los L...
A beautiful washed Colombia bursting with sweet citrus and floral notes, roasted by coffee legends Counter Culture. We admire how Counter Culture has never compromised on quality over the years....
Fellow's Take on Counter Culture Intango Dark R...
A beautifully balanced dark roast by one of the most reliably delicious roasters around: Counter Culture. It’s hard to come by single origin dark roasts, particularly of this caliber. Expect...
Fellow's Take on Coffee Collective Kenya Kieni ...
Here's how we brewed this bold, fruit-forward coffee, expertly roasted in Copenhagen by Coffee Collective. This celebrated lot comes from the Kieni Factory, a washing station in Kenya’s renowned Nyeri...
Fellow's Take on Heart x Dandelion | Brew Guide
Brew Guide for Heart Colombia Diomed Montano Tovar Pour Over * Stagg X/ flat bottom drippers Ingredients: Coffee: 25g Water: 375g at 205°F Grind Settings: Ode + SSP Burrs: 7...
Fellow's Take on Costa Rica Finca Inés Semi-Was...
This semi-washed coffee has all the luxurious mouthfeel of a classic Geisha: delicately sweet and juicy with soft and lingering aftertaste. We tasted red apple, bergamot, marshmallow, and almond butter....
Fellow's Take on Costa Rica San Roque Semi-Wash...
This coffee consists of the unique San Roque variety: a Cup of Excellence winning coffee strain, originally called SL-28 because it was so similar to the elegant and juicy Kenyan...
Fellow's Take on Guatemala La Esperanza by Line...
La Esperanza is a small experimental research farm that’s at the forefront of Guatemala’s sustainable farming movement. This coffee was shade-grown using regenerative organic agricultural practices and the results are...
Fellow's Take on Ethiopia Tadesse Yonka Gemada ...
Tadesse Yonka owns the Gamacho washing station and is renowned for selecting top quality cherries. This lot placed third in Ethiopia's Taste of Harvest competition, and our own tasting panel...
Fellow's Take on Decaf Rwanda Nyamyumba Natural...
Here's how we brewed this deliciously flavorful decaf from our friends at Equator Coffees. This coffee was produced by the women’s Tuvemubukene cooperative, known for their high quality coffee and...
Fellow's Take on Drink Coffee, Do Stuff Officia...
Here's how we brewed this exclusive custom blend combines three delicious Colombian coffees, roasted at 6,000 feet in Tahoe by Drink Coffee Do Stuff. Our resident coffee expert Hailie took...
Fellow's Take on Armando Leivas Dark Roast by K...
Here's how we brewed this dark roast Guatemala with notes of cacao and creamy cashew, roasted by Florida’s KOS. Armando Leivas grows his coffee in the Nuevo Oriente region of...
Fellow's Take on Andres Cardona Purple Honey by...
Here's how we brewed this uniquely processed Colombian coffee, roasted by Florida’s KOS. Colombian producer Andres Cardona is known for his inventive and experimental processing. For this Purple Honey lot,...
