Verve Coffee Roasters

Aster

Aster is Verve's flagship celebration of Ethiopian coffee, sourced exclusively from thousands of smallholder producers across the country's diverse regions. The coffee showcases key lime sweetness and brown sugar complexity, flavors that emerge from Ethiopia's unique terroir and farming practices on small plots of less than a hectare. Roasted in two distinct profiles, Aster demonstrates the versatility and depth possible within a single origin. This is a coffee built on respect for Ethiopian coffee culture and a commitment to highlighting the nuanced work of countless smallholder farmers.

Bronson French Roast

Bronson French Roast is Verve's darkest roast offering, formulated as a blend for consistency year-round rather than highlighting single-origin characteristics. The deep roast profile emphasizes caramelization and dark sugar sweetness, with silky dark chocolate notes that pair well with cream and sugar. This roast is built on high-grown specialty coffee bases, making it ideal for those seeking bold, full-bodied coffee without origin-specific complexity.

Buena Vista Dark Roast

Buena Vista blends Southern Colombian coffees selected for their density and balance, roasted dark to emphasize caramelized sweetness and dark chocolate notes. The high-grown origins provide the foundation for an intense, structured sweetness that carries through to a full body and smooth finish. These coffees are chosen specifically because they withstand darker roasting without becoming thin or bitter, making this blend dependable for anyone seeking a classic, rich morning cup.

Cascara Coffee Cherry Tea

This is a cascara tea—the dried fruit and skin of coffee cherries—sourced from the Helsar de Zarcero micro-mill in Costa Rica. Cascara delivers a unique infusion that bridges coffee and tea worlds: intense raisin sweetness balanced by tart acidity and floral rosehip notes. Unlike brewed coffee, it's a lighter, fruit-forward beverage that captures the terroir of the coffee cherry itself. A 90-gram bag makes this an easy exploration into a specialty byproduct often overlooked by mainstream roasters.

Colombia Gerson Mora Bourbon Aji Farmlevel Reserve

Grown by Gerson Mora at Finca Villa Pastora in Huila's Sinaí vereda at 1,680 meters, this Bourbon Aji reflects over 25 years of careful stewardship and a family-run operation focused on quality and sustainability. The coffee undergoes a controlled washed process with extended fermentation times that build structure while preserving brightness. Expect a crisp, fruit-driven profile with clearly defined acidity and a clean finish—a testament to both elevation and Mora's refined fermentation practices that prioritize expression over convenience.

Colombia Jhoan Vergara Chiroso Farmlevel Reserve

Grown at 1,750 meters on Finca Las Flores in Acevedo, Huila, this coffee represents the next generation of Colombian innovation at a family farm with deep roots in quality. Jhoan Vergara uses controlled anaerobic washed processing—fermenting in cherry and applying post-pulp oxidation—to build aromatic intensity while maintaining exceptional clarity. The high elevation slows maturation, sharpening bright acidity and structure that lets Chiroso's distinctive floral and herbal character sing. This is coffee from a producer actively experimenting with new varieties and fermentation protocols, backed by a family legacy that includes a 16th-place Cup of Excellence finish.

Colombia Mujeres De Cafe

Grown between 1,300 and 1,500 meters in Cauca, Colombia, this washed coffee is produced by women farmers in the ARGCAFEE cooperative—an association of over 230 producers working to improve quality and market access in a historically remote region. Controlled fermentation of Castillo and Colombia varieties preserves bright red apple acidity while developing caramel and milk chocolate sweetness into a polished, balanced cup. Built for consistency across brew methods, this lot directly supports 78 women producers through dedicated premiums and traceability, while also contributing to the Coca Substitution Program—a partnership offering agronomic training and guaranteed purchasing to build economic resilience and reduce reliance on illicit cultivation.

Colombia Yacuanquer

This regional lot unites smallholding producers from Yacuanquer in Nariño, Colombia's Andean highlands, where 95% of agriculture is now coffee. Washed processing and mountain maturation deliver clarity and balance, with a polished finish. The cup opens with crisp red apple and layered milk chocolate, finishing with butterscotch sweetness—tart yet smooth, showcasing why high-elevation Yacuanquer coffees are gaining recognition.

Cosmic Ripple Blend

Grown in Beshasha Kebele in the Jimma zone of Western Ethiopia by Mustefa Abakeno, a producer renowned for continuous improvement and community leadership. Washed and dried under partial shade with meticulous temperature control using shade netting to preserve volatile aromatics and prevent parchment damage. The result is a clean, articulate profile with exceptional clarity and balance that remains luminous and expressive across the entire cup temperature range. This coffee represents direct export transparency and quality leadership from one of Ethiopia's most respected specialty producers.

Costa Rica Don Cayito Typica Mejorado White Honey Farmlevel Reserve

Grown at 1,850 meters in Tarrazú's steep Cordillera Talamanca peaks, this coffee from the Calderon family's Don Cayito farm benefits from slower cherry maturation that builds clarity and composure. Red Honey processing preserves natural sweetness while maintaining structure, allowing layered strawberry and blackberry notes rather than dense fruit. The result emphasizes delicacy and polish—a lighter, more precise expression of Costa Rican terroir. Don Cayito has won the Costa Rican Cup of Excellence twice (2011, 2018).

Costa Rica El Vendaval

Produced by the Calderon family in Tarrazú's Santa María de Dota region, this Red Catuai grows between 1,900 and 2,100 meters on steep, nutrient-rich slopes managed across a network of family farms. The white honey process preserves the coffee's natural sweetness while maintaining clarity, a refinement made possible by the Calderons' shift to independent micro-milling and precise control over fermentation and drying. The cup balances gentle fruit notes with deeper, dessert-like character and a smooth, consistent texture—a pairing that reflects both the terroir's depth and the producers' technical skill.

Costa Rica El Yasal

Finca El Yasal, situated between 2,050–2,100 meters in Tarrazú's Ojo de Agua region, represents the highest elevation in the Gamboa family's four-farm portfolio. White honey processing—which retains measured mucilage during drying—builds sweetness while maintaining clarity and acidity. The slow maturation at altitude refines structure into a balanced profile with bright citrus notes and rounded, soft sweetness. Managed by Emilio and Laura Gamboa at their Montes de Oro micro-mill (established 2006), this coffee reflects meticulous processing of cherries dried on raised beds, yielding clarity and complexity worth seeking out.

Costa Rica Santa Rosa 1900 Espresso

Grown at 1,900–2,000 meters in Santa Rosa de León Cortés—one of Tarrazú's highest zones—this Catuai matures slowly on volcanic soils, developing dense seeds and soft acidity. A yellow honey process with moderate mucilage retention adds weight while preserving cup clarity and brightness. Produced by Efraín and Kevin Naranja at Finca La Obediencia, the coffee reflects multigenerational farming expertise and careful harvest timing that builds consistent structure and natural sweetness into every lot.

Ethiopia Banko Taratu

Sourced from smallholder producers in Gedeb's highlands at 1,950–2,300 meters, this washed coffee benefits from slow cherry maturation in a polyculture system that preserves soil health and biodiversity. The multi-stage washing process—fermentation, rinsing, and dual-phase drying—builds both floral complexity and structure. Expect layered sweetness and creamy body balanced by crisp, defined acidity; a coffee that reflects both terroir precision and traditional Ethiopian processing craft.

Ethiopia Bekele Yutute

Produced by Bekele Yutute at 2,350 meters in Dembe, Ethiopia, this natural process coffee showcases the 74158 cultivar—a variety that has become Bekele's signature. Natural processing contributes bright fruit expression while careful drying preserves clarity, resulting in a refined, tea-like structure. Expect clean aromatics with subtle fruit notes and exceptional clarity. Bekele's emergence as an independent producer and Cup of Excellence recognition signal a new standard for Ethiopian coffee built on traceability and hands-on quality control.

Ethiopia Tofik Nura

From the cool, rainy Gera Forest region, this coffee is managed by 33-year-old Tofik Nura, who sources cherry from his family's 20-hectare farm and neighboring smallholders. The washed process uses a four-stage McKinnon pulper followed by an unconventional parchment-resting step—carefully managed piles that stabilize water activity and promote consistency. The cup emphasizes balance and drinkability with a tea-forward profile, citrus brightness, and gentle florality rather than intensity. Tofik's measured refinement of traditional methods positions him as a distinctive new voice in Ethiopian coffee.

Guatemala Hunapu

This Bourbon variety grows in Antigua's volcanic soils between 1,500–1,800 meters, sourced through the Hunapu project in partnership with fourth-generation farmer Luis Pedro Zelaya. A long, cool fermentation followed by thorough washing builds a steady, approachable cup with soft acidity and rounded sweetness. Over a decade of collaboration has refined both technique and quality here, with proceeds supporting local community infrastructure. Reliable and broadly appealing, it delivers the consistent structure Antigua coffees are known for.

Honduras El Portillo Natural Parainema

El Portillo is the debut harvest from Edgardo Tinoco's new farm in Santa Barbara, Honduras, planted at 1,550–1,800 meters with Parainema. Processed naturally with careful fermentation and drying, the extended fruit contact deepens tangerine and pink guava notes while softening Parainema's typical sharpness into a balanced, vibrant cup. Developed alongside 78 women producers in ARGCAFEE's collective in Argelia, Cauca—part of a coca substitution initiative providing training, nursery support, and guaranteed premiums. This is a first-season coffee that proves thoughtful processing and community partnership can elevate an origin.

Honduras Yojoa SL28

Grown between 1,600 and 1,800 meters in Honduras's Santa Bárbara region, this SL-28 collaborative lot comes from two of the area's most accomplished producers: Arturo Paz, who manages multiple farms while continuing his family's legacy of processing innovation, and Edgardo Tinoco, a Cup of Excellence winner whose farms benefit from cloud forest conditions along Santa Bárbara Mountain Nature Reserve. Washed processing preserves the Kenyan cultivar's clarity, delivering pronounced acidity paired with fuller body and density. The high elevation and careful cultivation produce a structured profile with both brightness and weight—a coffee that showcases how SL-28 adapts to Honduras's terrain while maintaining exceptional cup quality.

Kenya Gichathaini

Produced by 800 smallholder farmers in the Gikanda Farmers Cooperative Society near Mount Kenya, this coffee grows between 1,600 and 1,900 meters in Nyeri. The traditional washed process—emphasizing clean fermentation and thorough washing—enhances acidity and preserves the clarity Kenyan coffees are prized for. SL28 and SL34 varieties contribute to a structured cup with distinct layers of fruit, sweetness, and body. This is coffee shaped by both cooperative precision and highland terroir.

Pride Blend

Seabright House Blend

Seabright House Blend combines direct trade coffees from Montenegro, El Salvador and Alotenango, Guatemala—regions known for lush, high-altitude growing conditions. The blend employs two distinct roast profiles working in concert to achieve balance and consistency. Tasting notes of apricot and honeydew meld with toasted hazelnut aromatics, supported by a rounded mouthfeel and complex sweetness. Verve designed this as their signature house blend for everyday drinking, prioritizing accessibility without sacrificing complexity or origin character.

Sermon

Sermon is a deliberately approachable blend built from naturally-processed coffees sourced from Uganda and Ethiopia, which contribute deep sweetness and berry notes, anchored by a washed Colombian component that provides structure and balance. The result is round-bodied with bittersweet cocoa and berry sweetness—equally compelling as filter or espresso. Verve sources from dozens of seasonal offerings to nail consistent flavor, prioritizing complementary profiles over individual origin heroics. This is a workhorse blend for morning drinking that doesn't sacrifice complexity for drinkability.

Streetlevel

Streetlevel is Verve's flagship blend uniting coffees from Guatemala's Alotenango region (volcanic slopes of Volcan de Agua), Honduras's Santa Barbara mountains (Peña Blanca's Beneficio San Vicente), and Colombia's Urrao region. Each origin contributes distinctly: Guatemalan volcanic soil adds richness and red apple acidity; Honduran fog-shrouded slopes bring citrus and herbaceous aromatics; Colombian high-altitude terroir rounds the profile. The result is approachable and classically sweet across any brew method, finishing on honeycomb and well-balanced acidity. It's Verve's best track—a blend designed for versatility without sacrificing complexity.

Vancouver Swiss Water Decaf

Vancouver Swiss Water Decaf blends carefully sourced Ugandan and Colombian coffees to deliver consistent dessert-like complexity year after year. The Swiss Water Process removes caffeine chemically free using only water, retaining 99.99% of the original flavor while stripping caffeine entirely. Expect candied almonds and chocolaty notes—a genuinely flavorful decaf that proves the format doesn't require sacrifice. This is ideal for anyone seeking an indulgent, full-bodied evening cup.

Wilder Blend

Wilder pairs experimental yeast-fermented coffees from Néstor Neffer Lasso Zuñiga's El Diviso in Pitalito, Huila, Colombia with a high-elevation washed Ethiopian heirloom from Mustefa Abakeno in Jimma. The Colombian portion uses varieties like Sidra and Ombligon with inoculated fermentations designed to push fruit saturation and aromatics, while the Ethiopian component relies on shaded drying and temperature control to preserve clarity and structure. The result is a bold, expressive cup that balances fermentation-driven intensity with precision—neither component overwhelms, and the blend refuses generic coffee comfort in favor of deliberate sensory experimentation.