Fellow's Take on San Jerónimo Tecoatl by Paloma...
Here's how we brewed this washed-processed light roast that’s as expressive in the cup as the story behind it, from Brooklyn-based roaster Paloma Craft Coffee. San Jerónimo Tecoatl combines the...
Brew Talks
Fellow's Take on Indonesia Natural Mount Ijen b...
Here's how we brewed this bright and fruit-forward light-medium roast from one of San Francisco’s most beloved roasters, Andytown Coffee. A natural-processed Indonesian coffee that delivers a complex brew with...
Fellow's Take on Peru Espiritu Wari by Olympia ...
A versatile, crowd-pleasing Peruvian medium roast that shines across every brew method with notes of chocolate, nuts, and citrus. Peru El Espiritu is sourced from small, independent farmers in the...
Fellow's Take on Plush Plum Colombia by Stone C...
Here's how we brewed this mellow yet complex light roast coffee from Stone Creek Coffee! This is ideal for daily drinking with fruity notes of plum, currant, and lemon peel....
Fellow's Take on Spring Breakers Coffee Box by ...
Here's how we brewed this cheerful couple of coffees to celebrate the energetic environment beachside and the ‘90s MTV hit show Spring Breakers. This set includes two fruity, punchy Colombian...
Fellow's Take on Hojicha Matcha by ARTEAO | Bre...
Here's how we brewed this finely milled roasted green tea powder, similar to matcha yet naturally lower in caffeine—smokier, fuller-bodied, and layered with notes of milk chocolate, roasted cashew, and...
Fellow's Take on Decaf Divino by Flower Child |...
Here's how we brewed this weet, accessible, and balanced decaf that’s perfect with or without milk from Oakland-based roaster Flower Child. Flower Child is dedicated to highlighting high-quality Caturra, Castillo,...
Fellow's Take on Nelin Guzman Anaerobic Natural...
Here's how we brewed this natural-process coffee that highlights the innovation happening beyond Honduras’ traditional reputation for washed coffee, from Santa Cruz-based Cat & Cloud. It’s a decadent and versatile...
Fellow's Take on Nicaguara Prodecoop by Red Roo...
Here's how we brewed this dark roast coffee that warms the soul with delicious notes of dark chocolate, cocoa, black cherry, and brown sugar, from Virginia-based Red Rooster. Red Rooster...
Fellow's Take on Burundi Remera by Flower Child...
Here's how we brewed this one is a pinnacle of Burundian coffee, singing a harmonious medley of sweetness and acidity with notes of berries, oolong tea, and sweet cherries. 🌎...
Fellow's Take on Colombia La Fuente by Koppi | ...
Here's how we brewed this coffee from famed Swedish roaster Koppi. Under the leadership of coffee champions Anne and Charles, Koppi has been sourcing and roasting some of the world’s...
Fellow's Take on Andres Martinez Gesha from Hyd...
Here's how we brewed this unique roast from Hydrangea, a Berkeley-based roaster famous for its light, fruit-forward coffees from rare varietals made in high-end, small, limited lots. Made by Andrés...
Fellow's Take on Space Cowboy from Sightseer | ...
Here's how we brewed this beautifully balanced natural Ethiopia that will have you pouring another cup. Working exclusively with women producers, Sightseer partnered with Mrs. Gemedech Fulasa to produce Space...
Fellow's Take on Masha Tea Love Tea | Brew Recipe
Brew away your wintry blues with this week’s herbal infusion, Love Tea from Brooklyn-based brand Masha. Handcrafted with anise hyssop, roses, and red cedar, this uplifting yet relaxing blend has...
Fellow's Take on Heart Roasters Colombia San Ag...
Here's how we brewed this smooth, comforting decaf from the mountains of San Agustín, Huila, roasted in Portland by Heart. Portland’s Heart Coffee Roasters are known for their unwavering focus...
Fellow's Take on Heart Roasters Colombia Javier...
Here's how we brewed this beautiful washed coffee grown high in Colombia’s Nariño region by an award-winning producer and roasted in Portland by Heart. Portland’s Heart Coffee Roasters are known...
