Brandywine Coffee Roasters

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We brought back this refreshing and beautiful crowd pleaser! Both vibrant and fruity, this herbal tea is a winner both hot or iced. One sip of this magical blue beverage will make you feel like you've been catapulted into space to shine amongst the stars. It's an out of this world fruity experience! Ingredients : Pineapple Pieces, White Peony (Bai Mu Dan), Butterfly Pea Flower, Lemon Myrtle, Orange Peel, Natural Peach Flavor, Natural Orange Flavor Tea Type: Blends, White Tea Recipe Hot: 2.5 g te

Meet your new favorite seasonal essential! Our Coferment-Bear crewneck brings festive cheer with everyone's beloved caffeinated companion. This exclusive holiday release won't stick around long, so snag yours before they vanish. Perfect for cozy winter vibes and showing off your love for all things coffee and fun.

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Brandywine Coffee Roasters is releasing a mystery single-origin coffee in a specially economical format—packaged in misprinted or blank bags with adhesive labels instead of their signature hand screen-printed bags—to maximize charitable donations. All proceeds support the Delaware Coalition for Immigrant Justice. The specific origin and tasting notes remain undisclosed as part of the mystery, but you're purchasing a single-origin coffee with purpose: supporting community resistance to hate and embracing neighbors in need.

From Huila, Colombia's renowned coffee region, this community lot sits between 1,800–2,000 metres in volcanic soils shaped by the Magdalena River Valley. Five Colombian Arabica cultivars—Caturra, Tabi, Castillo, Cenicafé 1, and F6—blend traditional and modern genetics for rust resistance and cup clarity. Washed processing with 12–48 hour fermentation in tanks, followed by 3–5 weeks of raised-bed drying, maximises the coffee's clean profile. Expect vibrant acidity, structured sweetness, caramel, honey, and stone fruit—a balanced, accessible coffee that works across skill levels while supporting farming communities through fair and sustainable practices.

This is a playful, multi-origin Colombian co-ferment blend combining apricot and lychee ferments from Capilla del Rosario with a pineapple ferment from Monteblanco (1,730 m elevation). The roaster employs an innovative 'refurbished' fermentation process using cultivated lactobacillus and fruit extracts to modulate flavor, resulting in enhanced body, brighter acidity, pronounced sweetness, and red-fruit character. Tasting notes hit Pacific Cooler, apricot, and honeysuckle—a nostalgic, fruit-forward profile designed to feel refreshing and playful rather than traditionally complex. Worth grabbing for its technical ambition and genuinely distinctive flavor outcome.

From Monteblanco farm in Acevedo, Colombia (1730 masl), this Sidra was harvested at peak ripeness (Brix >26) and cold-fermented for 80 hours at 10–13°C before washing and 25 days of African bed drying. The extended cold fermentation and meticulous mucilage removal create a coffee that opens with bright blood orange and deep brown sugar, shifting into a striking plum note as it cools. A limited-release artisanal lot from Rodrigo Sánchez, one of Brandywine's longest-standing partners.

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Las Veraneras Farm in Colombia's Peñas Blancas range (1500–1750 masl) produces this Java variety via a nuanced process: harvested at 22° Brix, fermented 64 hours in anaerobic barrels, then washed and dried 15–18 days. The result is a refined yet bombastic cup—bright strawberry and pomegranate up front, followed by chamomile complexity that lingers. This is the flavor paradox Brandywine chases: crisp and intricate, funky and elegant. Grab it while it lasts.

Santa Barbara Estate sits in Antioquia's southwest at 1,400–2,000 meters, where volcanic soil and careful cultivation produce consistently excellent coffee. The washed process—backed by the farm's integrated wet and dry mills and rigorous daily cupping—emphasizes clarity and balance. Expect milk chocolate, brown sugar, and bright cherry notes that read as cozy rather than challenging. This is Brandywine's entry point to specialty coffee: quality sourcing and traceability without pretense, designed to work as an all-day sipper.

Grown at 1,750 meters on Las Flores farm in Colombia, this Ombligon varietal undergoes an intricate fermentation process: 48 hours of oxidation followed by 60 hours of controlled anaerobic fermentation in plastic tanks, then a final 12-hour oxidation phase before natural decaffeination. The result is smooth and nuanced, with tasting notes of strawberry, pomegranate, and orange—proof that contemporary decaf methods preserve sensory depth. This is a decaf for afternoon drinking without compromise: complex enough to satisfy specialty coffee drinkers, clean enough to drink anytime.

This Mexico Esmeralda decaf is processed using the Ethyl Acetate (EA) method, where green beans are steamed to open their structure before being soaked in EA—a naturally occurring compound found in fruits and vegetables—to selectively extract caffeine while preserving flavor compounds. The natural processing contributes body and fruit-forward character, yielding brown sugar sweetness and cherry notes in the cup. EA decaffeination is gentler than some alternatives, making this a compelling choice for those seeking caffeine-free coffee without sacrificing complexity or origin character.

Dirty Soda is a multi-origin blend combining three cofermented Colombian microlots (Jose Posada, Brayan Alvear, Monteblanco) with Kenya Embu Peaberry. Each component undergoes Brandywine's proprietary 'refurbish' process—a months-long R&D innovation that submerges parchment coffee in a cultured broth of lactobacillus and mesophiles, augmented with caramel, rum, or dehydrated fruit to modulate flavor. The result is enhanced body, cleaner finish, brighter acidity, and pronounced sweetness that reads as cream soda, baking spices, and frosting. This is decadent and endlessly drinkable.

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This presale collaboration between Brandywine, Methodical, and Unblended showcases a development lot base blended with Sebastian Ramirez's sparkling watermelon co-ferment—a standout example of experimental fermentation capturing bright, fruity character. The coffee is roasted two ways within the same box, allowing you to explore how different roasting philosophies reveal distinct flavor dimensions from identical beans. Built for warm mornings and sharing with friends, this limited release delivers pure summer character with crisp watermelon notes backed by clean fermentation complexity.

Galactic Standard blends washed Colombia Santa Barbara Estate with natural Ethiopian Bombe to create a versatile espresso that performs beautifully as a standalone shot or milk drink. The washed Colombian component brings clean acidity and chocolate notes, while the natural Ethiopian adds jammy fruit complexity and syrupy body. Expect mixed berries, bright citrus, and velvety chocolate in the cup—a textbook crowd-pleasing blend that rewards proper technique across espresso, pour-over, and milk applications.

Halloween In July is a limited-edition blend pairing a washed Ethiopian from Metu (2000–2100m) with a Colombian Caturra from Quebraditas that undergoes strawberry co-fermentation. The Colombian component ferments with yeast and fresh strawberry for 48 hours before a rapid 76-hour dry at 40°C, creating a distinctive tart-forward profile. Expect vibrant strawberry and passionfruit notes layered against the bright, crisp black-tea character of classic Ethiopian Landraces—a playfully eerie combination designed for those who embrace spooky flavors year-round.

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Nelson Ramirez grows this field blend at 1,550 meters on Finca Androz in El Cielito, Santa Barbara, Honduras, combining Pacas (40%), Parainema (30%), and Catuai (30%) varieties. The Special Prep Washed process involves daily depulping, 22-hour dry fermentation, four water washes, and extended drying over concrete patios and parabolic dryers with continuous hand-sorting. Expect hazelnut and chocolate notes with surprising pineapple brightness that evolves as the cup cools, delivering a balanced, playful profile that rewards attention from start to finish.

Kenya Karatu AB originates from smallholder producers in Gitwe Community, Gatundu Division, Kiambu Province, grown at 1,850–1,883 meters elevation on SL-28 varietal. The coffee undergoes a meticulous 72-hour washed process: depulping, 24-hour fermentation, and a second wash before drying on raised beds. Flavor-wise, it delivers raisin, berries, and brown sugar—playful and bright with tropical character. This AB grade offers exceptional clarity and is sourced through Red Fox Coffee Merchants from the well-established Karatu Coffee Factory, which has served the region since 1965.

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La Palma Y El Tucan's Hero Series showcases a rare Geisha varietal from 1,750–1,770 m.a.s.l, combining natural processing with extended anaerobic fermentation (103 hours) and slow raised-bed drying (873 hours) for complexity. The cup unfolds with strawberry, grape, honeydew, jasmine, kiwi, and black tea notes—a delicate, fruit-forward profile that reflects meticulous fermentation craft. This is an extremely limited presale lot from a producer renowned for pushing quality boundaries; the inclusion of dialed-in sample, specialty water, and printed collateral signals Brandywine's commitment to the experience.

Finca La Bendición sits high in Nicaragua's Dipilto-Jalapa range (1,400–1,600 m) on naturally fertile, sandy terrain managed by Luis Alberto. The Pacamara was selectively hand-picked, floated, and dried for 25–30 days on African beds at Beneficio Las Segovias—a meticulous natural process that preserves vibrant fruit character. Expect strawberry shortcake, guava, and ruby red grapefruit with the kind of clarity and complexity that slow drying on high-altitude volcanic soil delivers. This is a limited-lot coffee worth grabbing for its combination of thoughtful sourcing, careful processing, and genuinely distinctive flavor profile.

Orbital Motion blends lightly roasted yet fully developed coffees from South America and Africa into a versatile espresso that shines in multiple brewing methods. The combination creates honeysuckle acidity balanced by brown sugar and nutmeg body, finishing with subtle peach notes. This is a modern, well-rounded blend designed for both espresso and pour-over, with the roaster providing detailed recipes to get you started but encouraging experimentation.

From Rwanda's Western Province in Nyamasheke, this Kanzu lot grows at 1800–2000 meters in a misty high-altitude microclimate that slows cherry maturation and concentrates flavor. Fully washed processing highlights bright acidity and clean fruit character: expect black tea, apricot, and clementine on the cup. The late-season harvest and meticulous handling at the washing station deliver the complexity and refinement that make this Bourbon-based coffee memorable—ideal for drinkers seeking washed African coffees with abundant fruit presence.

Smith Bridge Road Blend combines dark-roasted Brazilian beans with medium-roasted Colombian coffee for a low-acidity, full-bodied cup with pronounced sweetness. The blend prioritizes body and approachability over brightness, making it an ideal choice for those seeking smooth, comforting coffee. Brandywine includes detailed Chemex brewing instructions (25g dose, medium grind, 4-minute total brew time), suggesting this blend performs particularly well in pour-over applications.

Stellar Collisions Next Generation is a collaborative blend composed entirely at origin between Brandywine and Unblended Coffee, marking the roasters' first fully-origin blend. It combines a Black Honey/Co-Fermented lot from Fincas El Placer (Quindío, Colombia, 1744m) with a Washed recruitment lot from the Andes in Antioquia (1800–2000m), sourced through a program supporting emerging specialty producers. The co-fermentation process contributes the signature peach-forward profile alongside brown sugar depth and tea-like complexity. This is coffee with purpose: every cup supports the next generation of Colombian coffee producers while delivering genuine playfulness and joyful flavor.