Brandywine Coffee Roasters

This is our first ever picture book written and Illustrated by our in house art wizard Todd Purse! A fun and whimsical alphabetical walk though the world of specialty coffee that is enjoyable for all ages! This is 26 pages of pure pictorial and colorful caffeinated joy you're not gonna wanna miss! This is a very small print run so grab a copy while ya can!

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 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.

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.

Solsticio hails from Los Patios in La Plata, Huila at 1,700–2,000 m.a.s.l., where Coffee Quest's R&D team engineered an innovative fermentation process. The coffee undergoes three distinct fermentation stages: initial aerobic fermentation at the farm, a controlled external fermentation with proprietary "Fruit Juice" solution, then a mixed fermentation (5 hours aerobic, 12 hours anaerobic) where the juice interacts with de-pulped cherries. The result is a clean, complex cup exploding with tropical fruit—mandarin, mango, lemongrass—while maintaining exceptional bean quality. This is specialty coffee designed with intention: replicable, distinctive, and worth seeking out for anyone curious about fermentation-driven flavor innovation.

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.

From Costa Rica's Tirra region at 1,400–1,500 meters, this natural-process coffee showcases Caturra and Catuai varietals dried on patios to preserve their fruit-forward character. The natural fermentation brings vibrant kiwi, watermelon, and raspberry notes with crisp acidity and seasonal brightness. It's a balanced, refreshing cup that bridges fruit complexity with everyday drinkability—ideal for those seeking character without astringency.

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.

This washed Ethiopian from Aleta Wondo in Sidamo's Heirloom varietal grows at 1,800–1,900 meters elevation. The washed process delivers a crisp, expressive cup that cuts through the noise of heavily processed offerings with clarity and refinement. Expect Earl grey, jasmine, tangerine, and wild honey—a sophisticated profile that rewards adventurous palates. It's proof that clean fermentation and careful handling can produce equally captivating, memorable coffee.

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.

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.

This Kenya Embu peaberry arrives from elevation 1500–1700 MASL and is processed washed, a method that emphasizes the coffee's inherent brightness and clarity. A blend of SL-28, SL-34, Ruiru 11, and Batian varietals, it delivers lime, honey, and cranberry notes with notable sweetness and juiciness. Peaberries—single beans from the fruit instead of the usual pair—are prized for their density and concentrated flavor; this one justifies the hype with vibrant acidity and layered fruit character.

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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.

Our Pride 2026 limited-edition blend is a playful burst of vibrant, fruity flavors designed to make your June mornings absolutely legendary. This joyful blend is here for one month only think of it as liquid celebration in every cup. Whether you're starting your day or fueling your festivities, this colorful companion brings the joy. Check the info below and snag yours before they're gone! A portion of the proceeds from each PRIDE 2026 bag will be donated to The Trevor Project. Please consider d

This coffee embodies the feeling of putting on your favorite record to start a lazy summer morning. Every sip a new note hissing from the needle's contact with the vinyl. Leading with a sweet mandarin note that's like the guitar feedback before your favorite solo rips through the speakers in the form of lychee and Honey lemon tea. All to settle back in with wildflower chorus that leaves you humming for days. A coffee that plays beautifully with your 7" collection. Coffee Info: We Taste: Black Te

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.