Boxx Coffee Roasters

Blend No: 01

Blend No: 01 pairs a high-altitude washed Guatemalan from Huehuetenango with a natural Ethiopian from Guji's Anasora Site—Boxx's first direct trade coffee at the US roastery. The Guatemalan's dense beans build structure and body; the natural Ethiopian contributes fruity complexity and fermented sweetness. Expect a full-bodied, buttery espresso with cacao, dried strawberry, and almond notes—a balanced, approachable blend that showcases how altitude and processing method work together.

Brazil - Sitio Sassafras

From Sitio Sassafras in Brazil, this coffee is the result of Boxx's fourth consecutive year sourcing through Felipe Croce and FAF Coffees. The cup opens with pronounced fruity and floral aromatics, followed by bergamot lift and citric brightness that persists from hot to cool. A distinctive sweetness anchors the profile throughout, making this a coffee that announces itself immediately and holds its character across the drinking window. It's worth seeking out for its aromatic clarity and consistency.

Brazil - Sitio Siriema

Sitio Siriema is a natural-process lot from Ivan and Rose dos Santos in Brazil, sourced through FAF Coffees—Boxx's fourth consecutive year working with this partner. The natural processing contributes the coffee's signature red fruit character and juicy clarity, supported by crisp apple acidity and caramel sweetness. On the cupping table, it displays a creamy body with a clean, sweet finish. This is the second vintage of this specific lot that impressed the roaster enough to bring back.

Colombia - Finca El Diviso / Gesha

Finca El Diviso's Geisha varietal was sourced through a rigorous cupping round spanning Colombia, Guatemala, Ethiopia, Kenya, and Panama. Chosen specifically for its milk-forward profile, this coffee delivers bright character with distinctive bubblegum sweetness, peach acidity, and delicate floral (violet) and citrus (lemon) notes on the cupping table. A premium lot selected for competition-level precision.

Ethiopia - Anasora Site

Anasora Site is a naturally processed Ethiopian coffee selected for its ability to work both as a standalone single origin and as a blend component. On the cupping table, it delivers a creamy body with blueberry sweetness and bright orange acidity, rounded out by hints of vanilla and clove that add warmth and dimension to the cup. The natural processing contributes fruity complexity and depth without compromising body or mouthfeel, making it a versatile coffee that performs equally well standalone or as part of a structured blend.

Ethiopia – Gemechu Site

Gemechu Site is a station in Nensebo, Ethiopia, operated by Tamiru Tadesse—a recognized figure in Ethiopian specialty coffee. This natural-process coffee was discovered through competition-lot cupping and selected for its exceptional balance: velvety mouthfeel, bright blueberry sweetness, and melon-forward acidity layered with pomegranate and lemon complexity. It performed so consistently that it became the choice for a US Brewer's Cup competition table, making it a coffee built to deliver clarity and depth under pressure.

Guatemala - Primavera Family

Rwanda - Shangi Site

From Nyamasheke in Rwanda's western region, Shangi Site Lot 784 is a fully washed Red Bourbon that delivers clarity and structure in the cup. The coffee opens with a black tea body and honey sweetness, developing into red apple acidity with layered notes of raspberry and clove. This is a precisely crafted coffee that showcases the region's ability to balance sweetness with bright, fruit-forward acidity and subtle spice—exactly why Nyamasheke keeps earning repeat orders from Boxx.