431° Subscription Coffee Subscription

250g Bag

You select how often you want a delivery, we do the rest. One flat price plus shipping. We give you a new, unique single-plot coffee from our selection that’s hot off the roaster. You get it delivered straight to your door at peak roast time.

Subscribers will get to sample all of our current roasts, except for our Modern American and 431. In addition, we’ll include our limited-edition roasts in your subscription at no extra charge to you. Most of the time these never make the online store, and are only in our shop for a short period.

For freshness, we recommend getting shipments as frequently as possible. Cancel or change your subscription any time, no charge (you’ll receive instructions via email).

431 is a slightly darker roasted coffee aimed at being an approachable drink as well as being versatile. The longer roast profile on this coffee really brings out the sweetness. The longer development on it makes it much easier to dial in on espresso or drip coffee. Designed to go exceptionally well with cream and/or sugar, it is also incredibly tasty as a black coffee. This is due to the fact that we only source and roast high scoring and high quality coffee. The sweetness and body of the coffee is maintained nicely through our roasting process. When sourcing coffee for our 431 profile, we look for consistency so that no matter where the coffee comes from it will taste similar to whatever coffee we roasted before. The coffee used for this 431 profile gets cycled in and out throughout the year based on what is in season. 

Currently we have a blend of coffee from Peru and Colombia. Part of this blend comes from Tabaconas district from the province of San Ignacio, Peru. The other part comes from the municipality of La Plata within the department of Huila, Colombia. By combining these two coffee, we are able to achieve the perfect 431 profile. The Peruvian coffee gives this blend plenty of body, where the Colombian coffee gives it its sweetness and complexity. Combined, these coffees grow at an average elevation of 1,400-1,500m. Both undergo a similar traditional  washing process. The end result is a strong and balanced body with notes of chocolate and dried fruit. 

This coffee coming from Palestina, Colombia is a great installment of our beloved Modern American espresso. As always, our goal with Modern American is to source and roast a coffee that has a great body for espresso to where we can roast it lighter so that we can highlight the complex sweetness of the coffee. To accomplish this, we roast this coffee slowly to bring out the sweetness, but we don’t roast it too dark so that we don’t taste too much roastiness. Although we call it an espresso roast, this coffee is also perfect for any other brew method, especially a batch brewer.

Typically for Modern American we purchase a co-op or blended coffee, but this time we got a single varietal, pink bourbon. This is incredibly special and it will make this Modern American one to remember. Not only is it a great variety, but the processing method used for this coffee was very detailed and meticulous. After handpicking the cherries, the coffee is rested for 18 hours. Then it is depulped and dunked into concrete water tanks for 48 hours. Finally, the coffee is rinsed and dried.

If we haven’t said it yet, Palestina is one of our favorite places to get coffee. The region of Palestina is well known for the quality of coffee being exported. Producers from this region have won the Cup of Excellence multiple times over the years.

 A true dark roast. Dark & Cozy is that comfy dark roast coffee that is easy to sip on. It is perfect with cream and/or sugar as well as just drinking it black, if that is how you roll. The level of the roast really breaks through the thickness of the milk or creamer, giving it that perfect coffee taste that we all want. 

When looking for what coffee to use, our main priority is to find a coffee with high density and a good amount of sweetness. The density of the coffee will be able to hold up in the roaster and not get burnt with the level of roast we are doing. Having enough sweetness is also good so that we can keep the coffee balanced even with a darker roast. 

We roast this coffee up until we enter the second crack for about 15 seconds, give or take. This will allow us to get all the benefits and flavors of that dark roast without damaging the bean too much or getting to the point where we are actually burning the bean. At this point in the roast, oils within the bean will begin to migrate to the surface due to the bean being much more porous from the heat. We finish the batch of coffee just before this starts to happen so that when the coffee is done, it doesn't become too oily in the packaging. Even at such a dark roast there is a lot of thought that goes into how we roast it. 

This coffee has been a staple at our roastery for awhile now. It has gotten us through many early mornings and late nights of roasting. We hope you enjoy Dark & Cozy.

250g bags are now available for in store pick up!

When it comes to decaf, there is no better way to process decaf coffee than Ethyl Acetate. We believe this process to be the best natural way to decaffeinate a coffee without taking away from the flavor or the structural integrity of the bean. Swiss Water Process is another natural way to decaffeinate coffee, however this process damages the structure of the beans in a way that greatly affects the quality and flavor of the coffee. One other well known way of decaffeinating coffee is Methylene Chloride. This process uses chemicals not only harms the coffee, but probably not good for your health either.

Below is a quick explanation of the process provided by Cafe Imports.

Ethyl Acetate (E.A.) – This naturally occurring ester (present in bananas as well as a by-product of fermented sugars) can be isolated and used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until the caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, though E.A. is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export.