Verve Coffee Roasters

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 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 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.

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.

Chispa pairs two distinct Mexican coffees to showcase contrasting processing techniques. La Perla, washed coffees from Veracruz and Puebla producers, provides clean structure and brightness. Río Verde from Guerrero undergoes 36-hour anaerobic fermentation before drying, amplifying fruit intensity and sweetness. Together, these complementary methods create a layered, fruit-forward blend with exceptional balance and complexity.

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.

Grown at 1,800 meters in Huila, Colombia—a region renowned for Pink Bourbon—this washed coffee preserves the variety's delicate character through careful cultivation and processing. The washed process emphasizes fruit expression and crisp acidity, resulting in a coffee with defined sweetness, smooth structure, and a clean finish. This is a nuanced, bright cup that showcases what thoughtful farming and technique can extract from a distinctive variety.

Grown between 1,700 and 2,000 meters in Tolima's southern highlands, this washed coffee unites smallholder members of Asprasar Cooperative. Cherries are hand-picked and processed on individual farms using traditional washed methods that emphasize clarity. The result is a balanced cup with pronounced sweetness and bright acidity—a straightforward expression of the region's terroir without manipulation or over-processing.

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.

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).

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.

Bekele Belaycho's lot from Ethiopia's Sidama region undergoes natural processing on raised beds, where slow drying allows fruit sugars to concentrate while maintaining clarity and structure. The cup delivers ripe fruit notes alongside concentrated sweetness and a soft, creamy body—a profile that works particularly well in espresso format. This coffee demonstrates how careful natural processing can balance intensity with refinement.

Biftu Gudina grows at 2,100 meters in Ethiopia's Limu region, where abundant rainfall and forested conditions maintain soil health through organic matter accumulation. The washed process preserves the coffee's delicate structure and aromatic clarity, allowing its natural bright citrus notes and concentrated sweetness to shine through. This lot showcases what high-altitude Ethiopian coffees do best: expressive, nuanced flavor with vibrant acidity and refined character.

Sourced from smallholder farmers around the Chelchele washing station in Yirgacheffe, Ethiopia, this coffee grows at high elevation where precision washed processing preserves delicate floral aromatics and bright acidity. The cup delivers expressive florals, vibrant sweetness, and remarkable elegance—a refined profile that showcases the clarity and complexity this origin is known for.

Grown between 1,900 and 2,100 meters in Ethiopia's Oromia region, Duromina brings together heirloom varieties cultivated by cooperative members. Washed processing cleanses the beans while preserving the coffee's fruit character and floral aromatics—a method that keeps bright, delicate qualities clearly defined rather than muddied by fermentation. Expect vibrant acidity and aromatic complexity typical of high-altitude Ethiopian washed coffees. This is a showcase for what careful processing and elevation can achieve with heritage genetics.

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.

Produced at Benjamin Paz's La Salsa farm in Honduras, this washed Geisha variety showcases the strain's signature florality and restrained citrus acidity. Careful processing at San Vicente mill preserves clarity and structure, delivering an expressive profile that stays refined rather than sharp, with sweetness sustained through the finish. Paz, a longtime Verve partner and influential Honduran specialty coffee producer, planted La Salsa in 2018 with a deliberate mix of Geisha and SL-28 varieties. The farm earned top honors in the 2024 Cup of Excellence, a recognition that underscores both its quality and Paz's commitment to advancing Honduran coffee on the global stage.

Edgardo Tinoco's coffee grows at 1,640 meters on the southern slopes of the Santa Bárbara Mountain Nature Reserve, where elevation and cool conditions slow cherry maturation and concentrate flavor. The washed process preserves the coffee's inherent clarity and sweetness, yielding a cup with bright acidity, crisp fruit notes, and a remarkably clean finish. This is a coffee that rewards its terroir—the mountain-grown structure comes through in every sip.

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Produced by Leonicio Castellon in Santa Bárbara, Honduras, this Catuai grows at high elevation where slow cherry maturation concentrates flavors. The anaerobic fermentation is the star here—carefully controlled to build sweetness and complexity while maintaining balance. Expect lively acidity, lasting sweetness, and a structured finish that rewards careful brewing.

Kubwa assembles washed coffees from select producer groups across Kenya's central growing regions, focusing on larger-screen AA coffees prized for consistency and quality. The washed processing preserves the bright, clean character these Kenyan coffees are known for. This blend captures the vibrant, fresh-crop character of Kenya while maintaining reliable flavor profile across a broader regional selection—ideal for those seeking dependable Kenyan brightness without single-lot variability.

Long Play Decaf draws from high-elevation growing regions in Huila and Cauca, Colombia, blending washed and natural coffees anchored by Pink Bourbon—one of the country's most celebrated varieties. Decaffeinated using the natural Sugar Cane process, it sidesteps the harshness typical of decaf extraction, preserving sweetness, texture, and aromatic complexity. The result is a clean, satisfying finish that proves decaf need not compromise on character or depth.

Rise and Run is a collaboration blend rooted in Ethiopia, the birthplace of coffee, sourced from thousands of smallholder producers whose generations of knowledge sustain the country's coffee landscape. The blend showcases the complexity and character that Ethiopian coffees are known for, delivering vibrant, engaging flavors full of energy. Each cup honors the resilience and care of these farming communities while celebrating themes of movement, connection, and gathering.

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 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 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 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 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.