"GREAT TASTE" |

Madriz

Caramel • Toasted Mallow • Apple

Signature Notes

Madriz is the bean that taught us what northern Nicaragua could do. Caramel without heaviness. A quiet golden apple on the finish. The "toasted mallow" in the tasting notes isn't marketing — it actually tastes like the inside of a perfectly toasted marshmallow, and nobody who's tried it has disagreed. This bag is from the last of the 24/25 harvest; we move to Popoyo in mid-July, same region and same farming community.

BODY 4 / 5 · FULL
ACIDITY 3 / 5 · BALANCED
SWEETNESS 3 / 5 · BALANCED

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OUR SIGNATURE ROASTS

Crafted with purpose. Roasted to perfection.

Swipe to explore our signature roasts.

Night Rider

Blend (Multi-origin)

Night Rider

Blend (Multi-origin)

Night Rider

Caramel • Milk Chocolate • Stone Fruit

ORIGIN
Blend (Multi-origin)
ROAST
Medium-Dark

BODY

4/5

ACIDITY

4/5

SWEETNESS

4/5

VIEW DETAILS
Decaf - Atunkaa

Colombia

Decaf - Atunkaa

Colombia

Decaf - Atunkaa

Caramel • Mandarin Orange • Cinnamon

ORIGIN
Colombia
VARIETAL
Castillo, Caturra, Colombia (typical regional varietals)
ROAST
Medium

BODY

3/5

ACIDITY

3/5

SWEETNESS

4/5

VIEW DETAILS
Chelchele

Ethiopia

Chelchele

Ethiopia

Chelchele

Peach • Mango • Basil • Honey

ORIGIN
Ethiopia
VARIETAL
Ethiopian Heirloom
ROAST
Medium

BODY

4/5

ACIDITY

5/5

SWEETNESS

5/5

VIEW DETAILS
Madriz

Nicaragua

Madriz

Nicaragua

Madriz

Caramel • Toasted Mallow • Apple

ORIGIN
Nicaragua
VARIETAL
Parainema, Marsellesa, Caturra
ROAST
Medium

BODY

4/5

ACIDITY

3/5

SWEETNESS

3/5

VIEW DETAILS
Magnolia

Guatemala

Magnolia

Guatemala

Magnolia

Cherry • Milk Chocolate • Cinnamon

ORIGIN
Guatemala
VARIETAL
Bourbon, Caturra, Pache
ROAST
Medium

BODY

4/5

ACIDITY

3/5

SWEETNESS

3/5

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ETHICALLY SOURCED

ETHICALLY SOURCED

Partnering with farms that prioritize people and planet.

ROASTED IN SMALL BATCHES

ROASTED IN SMALL BATCHES

Every roast is crafted with care to bring out the best in every bean.

FRESHNESS GUARANTEED

FRESHNESS GUARANTEED

Roasted to order and shipped fast. Always peak flavor.

LOVE IT OR IT'S ON US

LOVE IT OR IT'S ON US

Not 100% satisfied? We'll make it right. That's our promise.

UNDERSTANDING THE CUP

A closer look at how it tastes.

We score three things for every bean—body, acidity, and sweetness. Here's what each one means when the cup hits your mouth.

BODY

4 / 5 FULL

The weight of the cup. Low body feels like tea; high body coats the mouth like whole milk.

ACIDITY

3 / 5 BALANCED

Brightness, not sourness. Acidity is why flavors pop. A coffee with no acidity tastes flat; too much overwhelms.

SWEETNESS

3 / 5 BALANCED

How much dessert is in the cup. All specialty coffee is sweet; the question is how much.

DESCRIPTION

NAME
Madriz — Medium Roast — Washed Process
ORIGIN
Nicaragua
PRODUCER
18 Smallholder Farmers
ALTITUDE
1,250 masl
VARIETAL
Parainema, Marsellesa, Caturra
PROCESS
Fully Washed, Sun-Dried on Raised Beds
HARVEST
2024/2025
QUALITY
SHG EP · Certified Organic
FLAVOR
Caramel • Toasted Mallow • Apple

REST & STORAGE

Don't rush your coffee. Let it breathe.

We roast to order. That's how it should be — but it means our coffee needs a minute before it hits its stride. Rest the beans 7 to 14 days before brewing. Coffee is best after it has off-gassed and developed its flavor. Open a bag the day it lands and you'll taste a coffee that hasn't finished getting dressed.

Good for up to 3 months if you keep it airtight at room temperature. Go by flavor, not roast date — if it still tastes like coffee should, drink it. If it starts tasting flat or bland, it's stale.

Headed out of town or stocked up for the long haul? Freeze it. In an airtight bag, beans keep indefinitely in the freezer. Thaw fully before grinding — no exceptions — and grind the day you brew.

QUICK TIP

Air, light, heat, and moisture are coffee's enemies. Airtight, cool, and dark is your coffee's happy place.

THE FARM & THE SOURCE

18 smallholder farmers in the Madriz department of northern Nicaragua grow this coffee through Cosecha Partners — a regenerative-farming program that trains smallholders in agroforestry, organic inputs, and post-harvest handling. Hand-harvested at peak ripeness, traditionally washed, sun-dried on raised beds. Imported through Roam. Certified SHG EP and USDA Organic. Starting with the 25/26 harvest, this program's lot moves to Collaborative Origins under the name Popoyo.

BREW GUIDE

Espresso

RATIO
1:2
DOSE → YIELD
18g → 36g
GRIND
Fine
TEMP
202°F
TIME
27-30s
Works on bar; softer than Magnolia.

French Press

RATIO
1:15
DOSE → YIELD
30g → 450g
GRIND
Coarse
TEMP
200°F
TIME
4 min steep
Full body, golden apple forward.

V60 Pourover

RATIO
1:16
DOSE → YIELD
22g → 352g
GRIND
Medium
TEMP
205°F
TIME
3:00 total
Where the toasted mallow shows up best.

Drip (batch)

RATIO
1:16
DOSE → YIELD
60g → 960g
GRIND
Medium
TEMP
200°F
TIME
4–5 min
Daily carafe brew.

Use fresh, filtered water. Adjust to taste and your equipment.

HOW WE ROAST IT

Crafted for balance. Roasted to reveal.

  1. 270°C

    PREHEAT

    We start with a preheat to set the stage.

  2. 199.8°C

    FIRST CRACK

    The moment the beans begin to crack — where transformation begins.

  3. 18.4% DTR

    DEVELOPMENT

    Pulled flavor-first to build body and caramel without pushing too far.

  4. 13:30 min

    TOTAL TIME

    From heat to cool in just over thirteen minutes.

  5. 14.6%

    WEIGHT LOSS

    The natural loss that concentrates flavor.

WHY THIS PROFILE

This is a flavor-first profile that builds Madriz's natural body and caramel sweetness without pushing development too far. We pulled it at 18.4% DTR — flavor-forward but not under-developed — to keep the toasted-mallow notes vivid instead of letting them flatten into roastier territory. The result is a heavier cup than most washed Nicaraguas, soft acidity, and enough sweetness to hold up in milk.

EVERY ROAST STARTS WITH INTENTION.

4.8/5

Based on 600+ review

SHIPPING SPEED

We roast Tuesdays, ship Wednesdays. Standard delivery takes 3-5 business days. Expedited shipping available at checkout.

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