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.

Produced by Amparo Maya at Las Mangas in Nariño, Colombia, this natural process coffee undergoes whole cherry fermentation followed by slow drying—a method that concentrates sweetness while building texture and complexity. The result is a profile marked by layered acidity and saturated fruit character, supported by a lingering sweetness through the finish. Amparo's decades-long commitment to transforming her family property from an unlikely coffee origin into a thriving, diversified farm is reflected in the intentionality of her approach to coffee cultivation.

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 El Placer in Quindío, Colombia, this Caturra undergoes an experimental anaerobic co-fermentation with wine yeast and dehydrated grapes for over 120 hours, a technique that amplifies sweetness and fruit saturation. The extended fermentation and careful drying practices create a coffee marked by concentrated, expressive flavors and remarkable aromatic intensity. This is a specialty-grade coffee that rewards careful brewing and showcases what happens when a producer pushes fermentation methodology to extract maximum complexity.

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).

Grown at 1,900 meters in Santa Rosa de León Cortés, Costa Rica, this Catuai varietal undergoes cherry reposado processing—a method that slows maturation and deepens development within the fruit. The elevation and careful processing work together to highlight natural sweetness while maintaining the coffee's structural integrity. The result is a balanced, textured cup with noticeable depth and a rounded mouthfeel that distinguishes it from lighter, fruitier profiles.

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.

Produced by smallholder farmers in Sidama's Ayla Bombe washing station at 1,950–2,150 meters, this natural process coffee benefits from cool temperatures that slow cherry maturation and build complexity. Extended drying concentrates fruit sugars while maintaining clarity, yielding a balanced profile of soft fruit notes and rounded texture with underlying structure. The coffee grows intercropped with food crops like bananas and corn, supporting local biodiversity and food security alongside Testi Trading's community investments in regional schools.

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.

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.

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.

Produced by Juan Benitez in Santa Bárbara, Honduras, this washed Pacas varietal showcases the region's reputation for dense, sweet coffees. The coffee undergoes dry fermentation before washing and drying on raised beds—a deliberate process that preserves fruit expression while building an uncommon textural density. Expect evolving sweetness with structured complexity and clean fruit notes. Benitez's continued investment in fermentation infrastructure and processing precision makes this a standout expression of what Santa Bárbara terroir can deliver.

Produced by neighboring farmers Arturo Paz and Edgardo Tinoco in Santa Bárbara, Honduras's most influential coffee-growing region, this washed lot benefits from high-elevation cultivation and meticulous processing. The washed method emphasizes clean, pronounced acidity and clarity: you'll find citrus brightness balanced by steady sweetness and a delicate, tea-like body. This is a refined introduction to what Santa Bárbara has to offer—approachable yet distinctive enough for specialty coffee drinkers seeking regional character without heaviness.

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.

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.

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.