Single-Origin Coffee from Vanilla Country
Uganda, Mexico, Papua New Guinea and Indonesia grow coffee in the same hills as vanilla. Taste each origin on its own, or brew it with the vanilla from its part of the world.
One region per bag
Each coffee comes from a single growing region, so you taste that place.
Roasted to order
Roasted after you order, then shipped fresh.
A vanilla for each
Every origin is paired with the vanilla that suits it best.
Not sure where to start?Try the Origin Sampler
Six single-origin coffees in 2 oz packs: Brazil, Colombia, Costa Rica, Ethiopia, Honduras and Tanzania · from $29.99
Shop the sampler →
3 quick questionsFind your coffee
Tell us how you brew and what you like, and we'll match a coffee and the vanilla that goes with it. · from $25.99
Take the quiz →Pick an origin
Compare the origins
Where each coffee grows, how it tastes and the vanilla it pairs with.
| Coffee | Origin | Roast | Tasting notes | Caffeine | Pairs with |
|---|---|---|---|---|---|
| Bali Blue Single-Origin Coffee | IndonesiaKintamani, Bali, Indonesia, 1200-1600 M altitude, volcanic loam soil | Medium-dark | Dark chocolate, Molasses, Brown sugar | Caffeinated | Uganda Vanilla Beans, Grade A, 5 Beans |
| Papua New Guinea Single-Origin Coffee | Papua New GuineaChimbu Province, Papua New Guinea | Medium | Caramel, Honey, Fruit | Caffeinated | Tahitian Vanilla Extract, 2 oz Bottle |
| Mexican Single-Origin Coffee | MexicoChiapas and Oaxaca, Mexico; altitude 900-1000 meters; clay mineral ... | Medium | Chocolate, Cinnamon, Green apple | Caffeinated | Madagascar Vanilla Extract, 2 oz Bottle |
| Ugandan Single-Origin Coffee | UgandaSipi, Kapchorwa District, Uganda at 1,500-2,500 meters altitude | — | Mild acidity, Light body, Floral, Chocolate | Caffeinated | Uganda Vanilla Beans, Grade A, 5 Beans |
| Sumatra Single-Origin Coffee | IndonesiaAceh and Takengon regions, Sumatra, Indonesia; Altitude 1100 - 1600 M | — | Medium acidity, Syrupy body, Dark chocolate, Dried fruit | Caffeinated | Madagascar Vanilla Extract, 2 oz Bottle |
How to brew it
Good starting points. Every coffee and brewer is a little different, so adjust grind and time to taste.
About 1 g of coffee to 16 g of water (22 g for a 12 oz mug), water just off the boil (about 200°F). Pour slowly over 3 to 4 minutes.
About 1 g of coffee to 15 g of water. Steep 4 minutes, press, and pour right away so it doesn't keep brewing.
1 part coffee to 8 parts cold water. Steep 12 to 18 hours in the fridge, strain, and dilute about 1:1 with water or milk.
Stir ¼ to ½ teaspoon of pure vanilla extract into each cup with your milk or sugar, or drop a split vanilla bean into cold brew while it steeps.
Make it with real vanilla
Questions
What does single-origin mean?
The coffee in the bag comes from one country and growing region, not a blend of several. It lets you taste the character of that place.
Which single origin is the boldest?
Sumatra and Bali Blue are the deepest: Sumatra is syrupy with dark chocolate and earthy notes, and Bali Blue is a medium-dark roast with dark chocolate, molasses and brown sugar.
Which is the brightest?
Ugandan coffee from Sipi is floral with chocolate and dark fruit, and our Mexican coffee has chocolate, cinnamon and green apple.
What's in the sampler?
Six 2 oz packs of single-origin coffee from Brazil, Colombia, Costa Rica, Ethiopia, Honduras and Tanzania.