Gratitude Blend
Gratitude Blend comes back every November, and every year we build it from coffees that reached us through people we're glad to be working with. This year that's three coffees in equal parts, from Honduras, Mexico, and Colombia, and each one carries a relationship we wanted to say thanks for.
The first comes from Alexander Simery Lopez, who grows coffee in the mountains of Yoro in north-central Honduras. His lot reaches us through Bridging Tables, a small group that connects growers in several coffee origins with roasters in the US, and this is the third year we've had coffee from Yoro in Gratitude through them. The coffee is a washed Parainema, a variety the Honduran Coffee Institute bred to hold up against leaf rust. He grows it at Finca Lopez Simery, near San Antonio de la Unión, in shade alongside other trees and without herbicides.
The second is Sicobi, the same cooperative behind our Día de los Muertos coffee. Six communities in Oaxaca's Sierra Sur have farmed together since 2010, around 500 growers across 1,500 hectares, and young technicians from those communities walk the parcels every season to help decide which lots are ready to leave the mountains. Growers ferment in wooden tanks before the coffee is fully washed.
The third is Unblended's Recruitment Lot. Unblended runs a program for young Colombian producers, and this lot gathers what those growers in Antioquia, Cauca, and Huila are harvesting as they join. Unblended cups the coffees together, gives each grower feedback, and works with them toward a single origin lot of their own, so a bag of this includes some of those first harvests.
Roasted medium-light, the three come together as bread pudding, fig jam, and baking spices, with a juicy body and mild acidity. When you order, we'll hand-write your recipient's name or a short message on the bag, three words or less. For the best chance of delivery by Thanksgiving Eve, order by Sunday, November 22.
Blend: Equal parts Honduras, Mexico, Colombia
Honduras: Alexander Simery Lopez, Finca Lopez Simery, Yoro / 850 - 1,100 MASL / Parainema / Washed
Mexico: Sicobi cooperative, Sierra Sur, Oaxaca / 1,300 - 1,900 MASL / Caturra, Mundo Novo, Typica / Fully washed
Colombia: Unblended Recruitment Lot, Antioquia, Cauca, Huila / 1,700 - 2,000 MASL / Castillo, Caturra, Colombia / Washed
Roast: Medium-Light
Tasting Notes
Bread Pudding, Fig Jam, and Baking Spices
Roast Level
Medium-light
Body
Juicy
Acidity
Mild
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CUPS PER BAG SIZE
Freshness Tip: Choose the size that you'll drink within 3 to 4 weeks
12 ounces
~18 cups
5 pounds
~121 cups
Frequently Asked Questions
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Your coffee ships fresh. We roast throughout the week and pack orders as they come in to ensure you're getting beans at their peak.
- Orders placed Monday–Thursday before 2pm CST ship the next business day.
- Orders placed Monday–Thursday after 2pm CST ship within two business days.
- Orders placed Friday–Sunday are packed on Monday and ship within 1-2 business days.
During holidays and promotional periods, please allow 2-3 additional business days for processing and shipping.
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We offer four grind options to match how you're brewing:
- Drip / Pour-Over — Works for automatic drip machines, pour-over brewers (V60, Kalita, Chemex), and AeroPress. This is the most versatile grind and covers most home brewing methods.
- Fine (Espresso) — Ground specifically for espresso machines. It's very fine, which means it'll over-extract and taste bitter or chalky if you use it in drip or pour-over methods. Only use this if you're pulling shots.
- French Press — Coarser grind for traditional French Press brewing, cold brew, or large-batch Chemex (60+ grams of coffee). The larger grind size prevents over-extraction during longer steep times.
- Cold Brew — Coarse grind optimized for cold brew methods with extended steeping (12-24 hours). Similar to French Press but dialed in for cold water extraction.
Not sure? Drip / Pour-Over is your safest bet if you're brewing with anything other than an espresso machine or doing cold brew.
- Drip / Pour-Over — Works for automatic drip machines, pour-over brewers (V60, Kalita, Chemex), and AeroPress. This is the most versatile grind and covers most home brewing methods.
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Coffee brewing sits somewhere between science and personal preference. There's no single "right" way, just the way that works for you.
We've put together brew guides for:- Chemex
- Kalita Wave 185
- French Press
- Auto-Drip Brewer
- Cold Brew
- Single-Serve
Visit our brewing page here.
Each guide covers ratios, grind size, and timing. These technical foundations help you dial in your perfect coffee. From there, it's yours to adjust. A little more coffee for boldness, a slightly coarser grind for clarity, water temperature shifts for sweetness or brightness. The variables matter, but so does what you actually enjoy drinking.
Start with a guide that matches your equipment, brew a few rounds, and notice what changes when you tweak one thing at a time. That's how you find your version.
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We offer signature and single-origin coffees that range from light to dark roast, each crafted to highlight different flavor profiles and brewing methods.
- 12South — Our most versatile medium roast. Works beautifully as drip, cold brew, or espresso.
- Brunch — A vibrant light roast breakfast blend. Perfect for pour-over or drip.
- Brute — Bold, creamy, and comforting. A darker roast best brewed in a French press.
- Howler — Our espresso blend. Medium roast that shines in milk drinks but stands strong on its own.
- Eventide Decaf — Full-bodied, dark-roasted decaf. Decaffeinated with the sugarcane method. Perfect for evenings.
- Midshift Half Caff — Half the caffeine, full flavor. Balanced medium roast that works any time of day.
- Frothy Cold Brew — Developed for cold extraction but versatile across methods. Naturally sweet.
- Single-Origin Coffees - Our rotating selection showcases beans from specific farms and regions. Selections change seasonally based on harvest and availability.
- 12South — Our most versatile medium roast. Works beautifully as drip, cold brew, or espresso.