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.

Grown at 1,950 meters on Finca Las Mangas in Chachagüí, Nariño, this natural lot from producer Amparo Maya Guerrero benefits from slow cherry maturation in the high-elevation climate, which preserves acidity while building sugar density. Whole-cherry fermentation followed by slow drying in parabolic dryers creates a precise, articulate cup with red apple and limeade notes, anchored by panela-driven sweetness through the finish. The result is a light-bodied, clean-structured coffee that reflects both the terroir's potential and Amparo's disciplined, long-term commitment to quality farming.

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.

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.

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).

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.

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.

From the South Guji Zone in southern Ethiopia at 2,200–2,300 meters, Anasora grows Ethiopian Heirloom varieties under indigenous shade trees in well-drained red soils. Natural processing—including short aerobic fermentation and three to four weeks of careful drying on African raised beds—builds fruit sweetness and body while the cool highland climate preserves crisp acidity. Strawberry and Meyer lemon notes dominate with subtle pine complexity; the cup balances aromatic intensity with control. Designed for espresso consistency whether straight or with milk, this lot showcases the clarity and terroir definition that define great Guji coffees.

Bekele Belaycho grows coffee at Hora Ganet in Bensa, Ethiopia, at 2,200 meters elevation where cooler conditions slow cherry maturation and deepen sugar development. The natural process includes careful flotation and extended 22–25 day drying that builds fruit density and creamy texture while preserving sweetness. The result is a polished, fruit-forward profile with clarity and intentionality—supported by Bekele's meticulous moisture control and his son Beleteno's day-to-day oversight. This is Verve's first year purchasing from this independent operation.

Buriso Amaje farms 12 hectares in Dambi village, Bensa district of Sidama, where he cultivates 74158 and 74160 varieties selected for citrus character and disease resilience. Natural processing—with careful cherry selection and slow high-elevation drying at his family home—amplifies sweetness and body while maintaining clarity. Expect ripe Blood Orange and Peach notes anchored by a restrained Juniper accent, creamy mouthfeel, and a long fruit-driven finish. This is cohesive, layered natural Ethiopian that delivers depth without heaviness, reflecting both terroir and the producer's commitment to single-method refinement.

This washed lot originates from smallholder producers in the highlands surrounding the Habtamu Fikadu washing station in Jimma, Ethiopia, farming between 2,100 and 2,300 meters. The extended washed process—featuring multiple submerged fermentations (48–72 hours primary, 12 hours secondary) and careful raised-bed drying over 10–12 days—builds clarity and structure while preserving the delicate character typical of high-elevation western Ethiopian coffees. Cool temperatures and steady rainfall at altitude support slow cherry maturation, which translates to refined acidity and layered sweetness in the cup. The result is a rounded, structured coffee that balances delicacy with clarity.

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.

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.

Roberto Miranda tends four farms around El Cedral, Honduras at roughly 1,400 meters, after returning from the textile industry to build a coffee legacy. Washed processing and the Parainema cultivar strip away noise, letting bright citrus and subtle sweetness shine through without edge or astringency. The profile is deliberately balanced and approachable—a clean, well-composed expression of Honduran coffee that rewards restraint. Three years of incremental improvements across his newly acquired operations have brought the coffee to single-origin quality, and Verve's full purchase commitment signals genuine confidence in Miranda's trajectory.

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.

From Sidamo, Ethiopia's storied coffee region in the Great Rift Valley, this natural-process coffee comes from smallholder farms averaging under five hectares, often grown organically alongside food crops. Handpicked cherries are naturally processed and sun-dried on raised beds for up to two weeks with careful sorting and turning. The cup opens bright with plum and nectarine, grounded by warm black tea notes and a clean finish—a vivid expression of Sidamo's ancient varieties and high-altitude microclimate.

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.