One bag of Comfort and one bag of adventure coffee in a fancy gift box with a logoed leather fob. A great way to experience the whole spectrum of our coffees and a sweet gift for you or yours.

We taste our coffees every day...so feel free asking us to pick one out with the Roaster's choice. Pretty simple really: our roaster chris owens selects a favorite from the current batches and within days it arrives on your doorstep.

Coffees: Yirgacheffe, Ethiopia Pitalito, Colombia; character: rhubarb, fruit taffy, sparkling, persistent; in Milk: marmelade, brown sugar; recommended preparation*: dose 18g; yield: 36-50g liquid by weight; brew time: 26-32 seconds; best rest: 5-15 days off roast.

Current coffee: fazenda recreio, Lot 28 mogiana, brazil; character: Honeyed, dried fruit, aromatic, refreshing; in milk: zesty, balanced; recommended preparation*: dose 18g;yield: 36-41g liquid by weight; brew Time: 26-32 seconds; best Rest: 5-12 days off roast.

San adolfo's a tart little gem. We get a lot of the tang and palate-sweeping briskness of green apples, along with blackberry, rose, cherry pulp, and the balancing softness of vanilla bean. There are hibiscus-like aromatics that add complexity, and it all settles into this buttery and zesty thing. San adolfo: producer: farmers of the pitalito area, southwestern colombia; region: huila, colombia; varieties: caturra, typica, castillo; process: washed, screen-dried; harvest: october-january, 2013-2014.

Rulindo is quite a nectar. Impressively syrupy in structure, even the lightest cups drink with a tantalizing cling. Flavors are malic and widely sweet: green apple dominates, surrounded by rose hip, honey wine, and citrus zest. Sips finish with a taught flick of acidity and the lingering freshness of marjoram. Rulindo, rwanda: producers: rulindo factory; region: gakenke, northern province; varieties: bourbon; process: fully washed, soaked, dried on raised screens; harvest: may-july 2013.

Deep raisin sweetness, baking spices, marmelade. Dude. Who can't nom on a top-notch brazil. Recreio lot 21: producer: fazenda recreio; region: mogiana, brazil; harvest: may-august 2013; varieties: yellow bourbon, catuai, yellow icatu, acaiá, mundo novo, yellow catucaí; process: pulped natural.

Juicy mouthfeel with tightly-wound sweet pepper, dried fruit, citrus, and molasses. Popayán winter harvest: producers: asociación de productores de cafés especiales del municipio de popayán (aprocep); region: popayán, cauca, colombia; harvest: october-january 2013-2014; varieties: caturra and typica (60%), colombia & castillo (40%); process: fully washed; patio and screen-dried.

Rich flavors in a clean profile: melted chocolate, lemon curd, allspice, toffee apple, brown butter, and the soft shine of subtle citrus throughout. Cups cool brighter than you'd expect, with lucid flavors and a crisp, juicy mouthfeel. San isidro: producer: smallholders of cecovasa cooperative; region: tambopata, peru; varieties: typica, small amounts of caturra and catimor; process: fully washed, sun-dried; harvest: june-august 2013.