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Track Your Collection

Build your personal coffee library. Mark what you've tried, rate your favorites, and never forget that amazing roast.

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Advanced Search

Filter by country, process, roast level, varietal, and more. Find exactly the flavor profile you're craving.

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Review & Share

Share tasting notes, brewing recipes, and recommendations with a community of coffee enthusiasts.

New Arrivals

Fresh roasts from roasters around the world

Nicaragua un Regalo de Dios

Another clean and sweet natural processed coffee from Luis Alberto Balladeraz Moncada. This coffee is comprised of 100% Java variety. Plum, Chocolate, Molasses, Date.

Kenya Kibingo Estate

An extraordinary display of the best Kenya has to offer: vibrant blackberry and jammy blackcurrant jam, followed by crystal clear acidity of lemon and a juicy hibiscus finish. Kibingo Estate captures both the precision and exuberance of Kenya’s highlands.

NEW Finca El Altillo Gesha ESPRESSO - Colombia, washed

Roasted just a touch darker than our filter version, this espresso roast makes fantastic straight shots and Americanos. This release was selected by Scott during a small tasting event where he immediately reserved the limited available quantity. We love Altillo's ripe orange fruit flavors of apricot, peach, and grapefruit. This one will only be around for a couple roasts, so get yours soon! The farm called El Atillo is run by Eymar Rosero. Trained in environmental management and born into a coffee family, Eymar is a natural. While he experiments with many processing techniques, this coffee is a straight-ahead washed. Coffee cherries were hand-picked when ripe, then depulped and washed. The drying process took place on raised beds and lasted 20-25 days.

Holiday Blend - 'Tis The Season 2025

For every bag of Holiday Blend we sell, $1 will be donated to the Food Bank of Central and Eastern North Carolina. 'TIS THE SEASON | Every year around this time, though it seems to be earlier and earlier each year, we release what is perhaps our most anticipated, most beloved menu offering: the Holiday Blend. It is a big, warm, liquid hug to our family who has supported us for years, and it's also an enthusiastic high five to our new friends we've met along the way. And let's be honest: we could all use a big, warm hug right about now, right? From the political climate both at home and abroad, to the actual climate wreaking havoc all over the world, this year has left many of us feeling uncertain, untethered, and undone. For some of you, the sheer weight of the holiday season might even seem like too heavy a load to shoulder right now, and if that's you...we get it. A cup of coffee, no matter how delightful, cannot change the world around us. However, we do believe that the same cup of coffee—combined with the shared experience of sipping it with others and having an authentic conversation—can be a really powerful thing indeed. It is our sincere hope that the company and conversations accompanying your coffee this holiday season are precisely the kind of warm hug or enthusiastic high five you need in that moment, and that they instill in your spirit that unique, twinkling sort of hope which only the holiday season can inspire. FA LA LA LA LA | Perhaps the best thing about this year's Holiday Blend is how seamlessly it incorporates both complexity and balance. It's both refined and approachable, intricate and easy-going. It serves as a subtle, excellent introduction to co-fermented coffees like Esteban Zamora's popular cinnamon co-fermented lot and Huver Castillo’s co-fermentation experiment with red fruits. The funk factor on these components is softened by the anchor of this year’s blend, a mixed lot from the Ushirika Washing Station, in Kenya, which contributes subtle spice and necessary sweetness to the flavor profile: 50% Ushirika - Kenya (Ushirika, Kenya) 25% Huver Castillo - Red Berries (Buesaco, Nariño, Colombia) 25% Esteban Zamora - Cinnamon Anaerobic (San Marcos, Tarrazú, Costa Rica) SIP THE SEASON | Spiced and sweet like cinnamon sugar, this coffee immediately inspires nostalgia as we take our first sips. Cooked red fruits combine with that spiced sweetness to remind us of our aunt’s cherry cobbler or our grandmother’s cherry pie. It’s smooth and sweet and warm—think milk chocolate and toasted marshmallows (s’mores, anyone?). This cup can be enjoyed black or with cream and sugar by connoisseurs and casual coffee drinkers alike. We believe everything about this coffee resounds with the holiday spirit—including its ability to welcome everyone to the table. Countries of Origin | Kenya | Colombia | Costa Rica Producers | smallholders in Ushirika, Kenya | Huver Castillo | Esteban Zamora Process | Mixed Variety | Mixed

Caturra - Washed - Daiver Mallama

Tastes Like: Lime, Guava, Hojicha Origin: Cabildo Inga Aponte Village, Narino, Colombia Variety: Caturra Producer: Daiver Mallama Elevation: 2200 masl Process: Washed

Gesha - Washed - Hacienda La Esmeralda, Cabaña Abajo 5FB

Cabaña Abajo 5 FB was harvested on February 8th, 2025 from the lower part of the Cabaña lot in Hacienda La Esmeralda’s Cañas Verdes Farm. The word abajo means below in Spanish. After harvest, the coffee cherries were depulped, and subsequently fermented in a low-temperature room for 72 hours. This microlot coffee was slowly dried on raised beds for 20 days.

JUICY PASSIONFRUIT Anaerobic Co-Ferment Colombia

The process starts with hand sorting to select only ripe cherries and remove impurities like leaves or stones. The cherries then undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. After depulping, the beans are co-fermented anaerobically for 5 days with their mucilage, combined with yeast and passion fruit, boosting the honey process with rich fruit flavor. Finally, the coffee is dried mechanically for 10 days to ensure even moisture levels, then stabilized for 5 days in GrainPro bags. The result is a vibrant cup with notes of passion fruit, pomegranate, citric fruits, brown sugar showcasing Colombia’s diverse terroirs and innovative processing methods.

CANDY BLAST Anaerobic Co-Ferment Colombia

This blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation in plastic bags under anaerobic conditions, allowing complex flavors to form. After depulping, the beans, still in mucilage, are co-fermented with yeast & watermelon for five days which imparts a refreshing sweetness. The beans are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos. A 30-day stabilization period helps the flavors fully develop, delivering a balanced and distinctive profile.

Jesús Salazar

A limited lot from Cafeólogo’s farm in Chiapas, a wildly complex natural Marsellesa with notes of stewed blackberry

Guatemala Acatenango Geisha Reserva

Geisha's the variety that changed the game. Originally from Ethiopia, it showed up in Panama and rewrote what coffee could be: floral, fruited, electric. Now it grows scattered across Central America, expressing itself differently wherever it lands. This one's from Finca El Socorro near Volcán Acatenango. Volcanic soil, steep slopes between 1600-1700 meters, the kind of terrain that puts something in the cup you can't replicate. Floral intensity shaped by altitude and minerality. Clean, bright, the Gesha character people chase filtered through Acatenango's particular terroir. Limited to 130 bags this year. Glass jar because it deserves it. 10oz

Indonesia Frinsa Manis #4

Lex’s love for Frinsa is so great, it started a love affair with Indonesia so intense that he actually packed up his life a couple years ago and straight up moved there. We’re glad to have him back, and after a few drinks the other night he told us he feels the same <3 Almost as glad as he is that we’re about to launch a new round of Frinsa Manis. Just know, if you leave again Lex we’re replacing you with AI. Well that doesn’t help at all- what does this coffee taste like? Jam packed with tropical funk, chocolate, and jammy berries, it’s everything you want it to be.

Ethiopia Mikiyas Bogale White Honey

Because this is a lighter honey, it hits a lot closer to a stunning washed Ethiopia. It’s a cup bursting with florals, with the vibe of being on the beach on a cold day in a warm hoodie with the sun warming your face. Summer may not be eternal, but your fond memories of it are.

Featured Roaster: Madcap

Explore coffees from this amazing roaster

Tamrat Alemayew

A VIBRANT EMBODIMENT OF COFFEE FROM GEDEBHigh up at 1800-2100 meters above sea level, heirloom coffee cherries mature slowly in the clay loam soils of the Gedeb district of Ethiopia. Once perfectly ripened, cherries are picked and processed by the Tamrat Alemayew washing station, owned and operated by the Moplaco Trading Company. Moplaco is owned by fourth generation coffee professional Heleanna Georgalis, a producer we’ve had the pleasure of contracting coffee from on past Madcap menus. Moplaco was started in 1972 by Heleanna’s father Yiannis, and has since expanded exponentially, with a reputation for upholding the benchmark of expert standards in milling and exportation. Coffees from Gedeb are renowned for their florality and complexity, and Tamrat Alemayew’s washed heirloom coffee is a fantastic representation of the type of quality we get excited to see from this area. Savor notes of bright lime candy, tangerine, and honeysuckle in the final cup.

Kawo Kamina

EXPERIENCE A HONEY PROCESSED COFFEE GROWN IN PARADISEIn southwest Ethiopia bordering Bench Maji and Gambela lies the Sheka zone. Sheka is covered in lush forest, with locals referring to the area as Heaven on Earth. Coffee plants grow alongside and in harmony with the rich biodiversity in Sheka at the Kawo Kamina farm; thriving tree cover provides natural shade for the coffee trees below; many farmers also keep bees in the area, further enriching the forest and farms. Heirloom coffee cherries are uniquely processed at the Moplaco washing station in the Gedeo zone of Southern Ethiopia. Cherries are cleaned, washed, and dried using the Honey processing method, a type of processing method popularized in Central America. Unlike washed processing where all of the fruit is cleaned off the coffee beans before drying, Honey process removes the skin of the cherry but leaves some of the sticky mucilage on the bean. While the coffee dries on raised African drying beds, the remaining mucilage darkens over time into a honey-like hue. This processing method imparts additional sweetness and complexity to the final cup. Kawo Kamina is as beautifully expressive as the breathtaking environment it is produced in. In the cup, enjoy notes of pomegranate, hibiscus, and nectarine.

Edinson Muñoz Geisha

SOUGHT AFTER COFFEE VARIETIES THRIVE ON EDINSON'S FARM HIDDEN IN THE MISTWe are thrilled to explore the newest partnership through the Madcap Coffee Elevated Series; Edinson Elias Muñoz of San Agustín, Huila, Colombia, and his Geisha and Wush Wush separations. In a misty valley between the steep slopes of San Agustín, Huila, lies Finca Pensilvania. A roaring mountain stream located at the base of the valley can be heard, even from hundreds of meters above, while walking along the 8 hectare farm. Finca Pensilvania has been in Edinson Elias Muñoz’s family for roughly 100 years, named after the community of Pensilvania in Caldas, Colombia, where the family originally migrated from. Generations of coffee farmers before Edinson have worked together on this land, utilizing its uniquely cool micro-climate to grow Wush Wush, Geisha, Sudan Rume, and Laurina varieties. Here at 1720 meters above sea level, coffee cherries grow slowly, resulting in heightened sweetness, complexity, and acidity. Even with ideal growing conditions, the region is not immune to climate change, and unpredictable rains make it difficult to properly dry coffees after harvesting. We are honored to offer not one, but two varieties from Edinson: Geisha and Wush Wush. Edinson’s Geisha coffee offers a complex body, with no shortage of acidity and fragrant notes of lemongrass, elderflower, and bergamot. Wush Wush is a rarer coffee variety of Ethiopian descent, and Edinson’s Wush Wush is the first ever on the Madcap menu. Explosive notes of grapefruit, papaya, and cane sugar paired with a stickier body make Edinson’s Wush Wush separation a real standout. Edinson’s Geisha and Wush Wush coffee cherries each spend 36 hours in fermentation, followed by another 20-30 hours of fermentation in mucilage in Grain Pro bags. Once fermentation is complete, the coffees are thoroughly washed, and go on to dry in secaderos, or greenhouses with mesh floors for ventilation, for about 18-20 days.

Edinson Muñoz Wush Wush

SOUGHT AFTER COFFEE VARIETIES THRIVE ON EDINSON'S FARM HIDDEN IN THE MIST We are thrilled to explore the newest partnership through the Madcap Coffee Elevated Series; Edinson Elias Muñoz of San Agustín, Huila, Colombia, and his Geisha and Wush Wush separations. In a misty valley between the steep slopes of San Agustín, Huila, lies Finca Pensilvania. A roaring mountain stream located at the base of the valley can be heard, even from hundreds of meters above, while walking along the 8 hectare farm. Finca Pensilvania has been in Edinson Elias Muñoz’s family for roughly 100 years, named after the community of Pensilvania in Caldas, Colombia, where the family originally migrated from. Generations of coffee farmers before Edinson have worked together on this land, utilizing its uniquely cool micro-climate to grow Wush Wush, Geisha, Sudan Rume, and Laurina varieties. Here at 1720 meters above sea level, coffee cherries grow slowly, resulting in heightened sweetness, complexity, and acidity. Even with ideal growing conditions, the region is not immune to climate change, and unpredictable rains make it difficult to properly dry coffees after harvesting. We are honored to offer not one, but two varieties from Edinson: Geisha and Wush Wush. Edinson’s Geisha coffee offers a complex body, with no shortage of acidity and fragrant notes of lemongrass, elderflower, and bergamot. Wush Wush is a rarer coffee variety of Ethiopian descent, and Edinson’s Wush Wush is the first ever on the Madcap menu. Explosive notes of grapefruit, papaya, and cane sugar paired with a stickier body make Edinson’s Wush Wush separation a real standout. Edinson’s Geisha and Wush Wush coffee cherries each spend 36 hours in fermentation, followed by another 20-30 hours of fermentation in mucilage in Grain Pro bags. Once fermentation is complete, the coffees are thoroughly washed, and go on to dry in secaderos, or greenhouses with mesh floors for ventilation, for about 18-20 days.

Gitwe

ELECTRIFY YOUR PALATE WITH THIS COFFEE FROM BURUNDIGitwe represents the work of 2,000 farmers who produce coffee on Gitwe Hill next to the Heza Washing Station in the Kayanza Province of Northern Burundi. Not only does Gitwe Hill represent a community hub, vibrating with energy of locals transporting baskets of freshly harvested produce; the hill also produces all sorts of essential crops. Along the cool, remote slopes of the hill, rows of coffee trees grow. Amongst the coffee trees, you’ll find crops such as onions, sweet potatoes, maize, bananas, cassava, beans, and cabbage thriving in the fertile soil, shaded by rows of fig trees. The terroir, ideal growing conditions, and meticulous care that goes into producing Gitwe results in a stunning final cup, with notes of red grape, lemon verbena, and brown sugar.This Bourbon is from the Heza Washing Station and was grown above 2000 masl on Gitwe Hill, where more than 1500 families are part of the Long Miles Coffee Project. In April of this year, a devastating landslide destroyed parts of the Heza Washing Station, part of Gitwe farm, as well as damaging hundreds of homes in the area. Madcap contributed a donation to fund the rebuilding of the washing station and homes around Heza Washing Station. The Heza washing station, along with another station, were built by the Carlson family as part of their Long Miles Coffee Project, an effort to improve quality through intensified sorting throughout the milling process, facilitate direct connections between farmers and roasters, and improve the livelihood of local coffee farmers. In addition to several quality sorts, coffee is also sorted by the distinct hill on which it is grown.

Luz Mary Galindez

THE STUNNING RESULT OF COMMUNITY AND COLLABORATION Luz Mary Galindez works alongside supportive family and neighbors to pick ripe Pink Bourbon cherries across her 2.5 acres in Palestina, Huila, Colombia. Renowned for its high elevation, ample array of microclimates, and intentional shade cover, the region showcases spectacular coffee growing conditions. Luz Mary Galindez’s coffee is an example of the power of collaboration, concentration, and community - all things that drew us to her coffee (aside from the captivating flavor profile!) Working with Luz affords us the unique opportunity to support multiple producer partnerships simultaneously. She partners with Terra Coffee, an organization aimed at elevating smallholder coffee producers in southern Huila, which is owned and operated by Juliana Guevara and her husband Wbeimar, another producer partnership we've had the honor of purchasing coffee from this year. With the help of Terra Coffee, Luz continues to learn about processing, fermentation, better strategies for farm management, and more. After picking, Luz’s Pink Bourbon cherries go on to be depulped and then added to concrete tanks for 50-60 hours of aerobic fermentation. Floating (underripe) cherries are sorted out before the coffee is laid to dry on raised beds for anywhere from 15 to 18 days. Ideal terroir, diligent processing and sorting result in a complex yet stunning final cup, bursting with sweetness and flavor notes of strawberry, passion fruit, and cherry blossoms.

Alirio Muñoz Ortega

A PINK BOURBON CULTIVATED FOR GENERATIONS TO COME Alirio’s farm is a departure from what you might commonly walk in Huila where the terrain is vertical, and every step is calculated to stay on your feet. Here, rolling hills and lush forest feel more like a tropical jungle in contrast to the staggering mountains and valleys or surrounding Huila. Walking past parcel after parcel of exotic varieties, you can hear a roaring river passing through his property. Along with his wife Anayibe and children, Alirio cultivates Pink Bourbon, Ombligon, Ají, Pacamara, Sidra, and Chiroso to name a few varieties, and thoughtfully separated parcels focus on individual variety separations. Eldest son Fabian oversees day to day farm operations and processing with a keen eye, and he continues to build out the farm’s quality control lab with more sample roasting equipment. He is also fascinated with biology and has begun monitoring coffee’s microbial activity with a microscope to further his understanding of quality and his ability to monitor harvest practices. Alirio’s Pink Bourbon coffee is fermented in cherry for 25-30 hours until being depulped. Next, the coffee is fermented in barrels for 48 hours, washed, and dried for 18-20 days in the secadero, or solar dryer, that spans the roof of their house. In Alirio’s vibrant Pink Bourbon, we’re tasting notes of pineapple, cotton candy, and pink lemonade.

Yenni Reinoso

EXPERIENCE THE UNPARALLELED EFFORT BORN OF HUSBAND AND WIFE COLLABORATIONFar from the nearest major city lies the Reinoso’s home and farm, Finca Vista Hermosa, in the valleys of Herrera, Tolima, Colombia. Here, husband-and-wife duo Luis and Yenni can be found working together as a team, pruning, picking, sorting and drying their fields of coffee. Luis tends the fields of Caturra, Bourbon, and Geisha trees, while Yenni oversees processing, which begins with drying the coffee on the roof of their home. From there, the coffee is transferred to covered raised beds. Between raking and turning the drying parchment, Yenni also cares for their three children and keeps the household running. We always look forward to sampling the Reinoso’s coffees, and reserve the highest quality lot for Yenni’s label. This year, Yenni’s coffee is the revered honey processed Geisha. During processing, the skin and most of the flesh is removed from the cherries, leaving a portion of sticky mucilage which remains during the 30-35 hours of fermentation, until finally drying in covered greenhouses for up to 2 weeks. This type of processing method uses less water than a washed coffee, and can impart a spectrum of acidity and flavor on the final cup. In Yenni’s coffee, look for a full, jammy body, with notes of tropical guava, mandarin, and magnolia.

Explore by Process

Discover how processing methods create unique flavor profiles

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Natural Process

Fruity, wine-like coffees dried with the cherry intact. Often bursting with berry notes and complex sweetness.

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Washed Process

Clean, bright coffees with clarity and acidity. The classic processing method highlighting terroir.

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Honey Process

Balanced sweetness between natural and washed. Complex, syrupy body with vibrant fruit notes.

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Coffees from Guatemala

Discover the unique terroir and flavor profiles from this region

Guatemala Acatenango Geisha Reserva

Andres Ramirez Freshly Roasted Guatemala Filter Coffee Beans

Back in 2022, we were excited to source coffee from Andres Ramirez for the first time. Huehuetenango is one of the top growing regions in Guatemala, with unique terroir that is warmed by winds that blow from Mexico. Andres and his wife have devoted themselves to their small farm, creating coffees with balanced character. This new addition to our filter line up offers a delicious, easy-drinking cup.

"ACE" Hacienda Carmona, Guatemala

A sweet, sustainably sourced single-origin coffee, designed to be brewed any way you want to!

Finca La Hermosa - Gesha Variety Trio

This three-pack invites you to explore the celebrated Gesha variety through the art of processing. On the slopes of Guatemala’s Acatenango volcano, Finca La Hermosa’s fertile soils and native canopy nurture a diverse range of varieties, including an entire “Gesha forest.” From this Gesha, farm owners Max & Claudia utilized three distinct processing techniques–washed, honey, and natural sundried–to highlight the full range of complex, nuanced flavors. This coffee trio showcases the meticulous craft and passion used to highlight Gesha’s exceptional pedigree, resulting in unforgettable cups of outstanding coffee. Pronunciation: FEENG-kah lah ehr-moh-sah

Guatemala Santa Cruz

We love coffee from Antigua Guatemala for its year-over-year consistency in quality. This lot from Finca Santa Cruz is a shining example of the balanced chocolate and citrus notes we love about Antiguan coffee. Bright, round, and sweet, the Guatemala Santa Cruz is a beautifully balanced coffee. Orange zest hits the palate first, rounding out into the buttery sweetness of shortbread. The finish leaves the candy-like zing of Smarties lingering in your senses. Owned by Regina Ponce De Leal, but managed by Luis Pedro Zelaya Zamora and Beneficio Bella Vista, Finca Santa Cruz applies sustainable farming practices that eliminate the need for pesticides and fertilisers. They keep the soil on the farm incredibly healthy by planting nitrogen-fixing trees throughout the rows of coffee, as well as utilising locally produced manure, courtesy of the owner’s horses and goats. The coffee plants, tended to by Luis Pedro's team, are harvested and brought to Bella Vista for processing - ensuring the coffee is handled with the utmost care throughout all stages, from seed to export.

ASUVIM

Nestled in the mountains overlooking beautiful Lake Atitlán in southwestern Guatemala, ASUVIM is a small coffee association with a unified focus on quality. Each evening, approximately 65 producers in the area bring their ripe coffee cherries to a central mill where this lot is processed. The result is an exceptionally clean and vibrant coffee that showcases the best of this region’s coffee flavors. Enjoy notes of stone fruit and milk chocolate, accompanied by a syrupy body. Pronunciation: ah-soo-VEEM

Guatemala Acatenango Nº 310

RAVE Nº 310 Acatenango coffee delivers sweet honey & milk chocolate flavours, with delicate tea-like florality. Fresh roasted, Guatemalan coffee. From £9.95

Guatemala Francisco Morales N°328

Craving craft Guatemalan coffee? N°328 by Francisco Morales delivers notes of shortbread, honey & yellow plum. Guatemalan coffee beans at their finest. From £11.

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