Coffee of the month

Love great coffee?  So do we. Our Coffee of the Month option is your passport to the most unique and exceptional micro lot coffees from around the world—freshly roasted, expertly curated, and delivered to your door.

Each month features a new specialty-grade coffee sourced from small-scale farms producing limited, exclusive lots.  We work with a trusted coffee trading partner who connects directly with farmers to bring you fresh, ethically sourced micro lots that showcase the best each region has to offer.  Whether you’re a curious sipper or a serious coffee nerd, this is your delicious way to explore new origins, tasting notes, and coffee cultures in every cup. It’s adventure, in a mug. This also makes a fantastic gift for any coffee lover in your life!

Subscribe today and let your tastebuds travel the world—one cup at a time.

October Coffee of the Month: Kenya Nyeri Gura Peaberry

Grower: Approximately 500 smallholder producers organized around the Gura Factory
Region: Nyeri County, Kenya
Altitude: 1,700–1,890 masl
Varieties: SL28, SL34, Ruiru 11 & Batian
Soil: Volcanic Loam
Process: Fully Washed, Raised-Bed Dried
Roast Level: Medium/Light
Flavor Notes: Blackberry • Kiwi • Mango • Mint • White Wine

Our October Coffee of the Month is a bright, fruit-forward Kenyan peaberry from approximately 500 smallholder farmers who deliver their freshly harvested coffee cherries to the Gura Factory in Kenya’s renowned Nyeri County. Grown at elevations reaching nearly 1,900 meters in mineral-rich volcanic soil, this coffee produces a wonderfully lively and complex cup. Juicy blackberry and kiwi give way to ripe mango sweetness, followed by refreshing hints of mint and a clean, white-wine-like brightness.

What makes this coffee even more unique is that it’s a peaberry. Most coffee cherries contain two flat-sided seeds, but occasionally a cherry develops just one small, rounded seed. These peaberries are carefully separated during sorting and are prized for their concentrated, vibrant flavor.

At the Gura Factory, the coffee undergoes a meticulous fully washed process. After fermentation, the beans are washed, soaked and sorted by density before being slowly dried on raised beds for two to three weeks. The result is the clarity, vibrant acidity and layered fruit character that make high-elevation Kenyan coffees so distinctive. It’s an exciting and memorable cup for anyone who loves discovering just how expressive specialty coffee can be.