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 1,800 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.

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.

Grown at Finca El Hato in Guatemala's Fraijanes region between 1,550–1,800 meters, this Maracaturra is processed via the natural method, where whole cherries dry intact and are regularly turned to ensure even drying and prevent spoilage. This technique allows fermentation to occur within the fruit around the seed, developing deeper complexity and sweetness. The high-altitude terroir and extended cherry contact create a coffee with pronounced fruit-forward character and clean body—ideal for filter brewing to showcase its fermented complexity.

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.

Grown at 1,670 meters in Kirinyaga, Kenya, this washed lot aggregates coffees from smallholder farmers delivering to Kiunyu station. The high elevation—with warm days and cool nights—encourages slow ripening and development of sweet, dense cherries. Full washing and station processing at Kiunyu brings clarity and brightness to the cup. Expect fruit-forward aromatics and a clean, structured finish.

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.

From Elida Estate in Panama, Verve's longest-standing Farmlevel partner, this El Burro Geisha delivers a fruit-forward, wine-like profile with distinct notes of rainier cherry, watermelon, and jasmine. The washed processing emphasizes the coffee's bright acidity and clean complexity. This is a coffee that showcases why Geisha genetics command attention—refined, elegant, and deeply flavorful.

From Elida Estate in Panama—Verve's pioneering Farmlevel partnership—this natural-process Geisha variety showcases the refined character that made this origin legendary. The natural fermentation amplifies floral complexity and fruit-forward sweetness. Expect honeysuckle, yellow plum, and white tea in the cup, balanced by a delicate, candy-like mouthfeel. A testament to long-term producer relationships and meticulous varietal work.

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.