The Longshot Mystery Box is the ultimate test for the specialty coffee obsessed. We’ve stripped away the origin, the varietal, and the processing notes; leaving you with 4oz of world-class beans and your own senses. Do you know your washed Ethiopians from your honey-processed Costa Ricans? Prove it.
The Challenge: Get your box, try the coffee, make your guess, and claim your reward, dominate the leaderboard!
Joy's blend is a marriage between two coffees that were heavily adored by Trevor's late mother, Joy. Our two components: Brazil and Ethiopia. With a seventy-thirty split, we create an unequivocal coffee taste from the brazillian beans, with a juicy, fruit forward aftertaste leaving you craving more! Brew it as espresso or as a pour over for a delightful cup. We prefer it cooled slightly to enhance the fruity notes lingering on the tongue.
We created Brass Tacks for my Dad, Father in law, and their friends that like their coffee dark the way it was back in the day! We searched long and far for beans that could withstand the heat, and deep caramelization that we wanted to achieve and were blessed to land on a Colombia Huila Pitalito. This is the darkest that we roast currently dropping at Full City + or 455°. We are very meticulous when roasting process to ensure that there is no scorching, or tipping on any of the bean.
Hey Friends! Jules and I just tied the knot, and for our honey moon we had the opportunity to go to the beautiful island of Kauai. Immediately we were captivated by the lush landscape, gigantic tropical flowers, native house plants that would put any influencers living room to shame.
While there we got to go to the largest coffee farm in the United States. We walked around the over 3 million coffee plants overlooking the Hawaiian coast, and of course needed to bring some green beans home to share with our amazing community.
Kaua’i Coffee Farm grows several varietals on their land, all of them are sea level altitude fast growing coffee plants. These typically are less complex from a flavor perspective. The varietal was brought over from Brazil, and is similar in texture and taste. To capture our experience in Kaua’i we decided to blend this tariff free coffee 50/50 with a floral forward Ethiopia Sidamo. This allows the magnolia florals to be followed by a rich dark chocolate. This is a limited run so grab it while it’s hot.
We had such an amazing honeymoon in Kauai and cannot wait for our next visit.
This coffee comes from Andes, Antioquia, Colombia and contains notes of chocolate, citrus, and sweetness. We came across this coffee when working in collaboration with Unblended Coffee.
Unblended connects coffee roasters (like us!) with young coffee farmers in Colombia to provide fresh, unique, high-quality green coffee.
This is the "Top Shelf" of the coffee world. Grown in the mineral-rich volcanic soil of Antigua, our Geisha is roasted with a delicate touch—pulled just out of first crack to preserve its rare, floral DNA. Expect a tea-like body with sparkling clarity and zero "roastiness" to mask the varietal’s natural brilliance.
Profile: Tart Cherry, Pink Lemonade, Sugarcane
Body: Silky and tea-like (Earl Grey).
Roast Level: Very Light (dropped at first crack).
Vibe: An elegant, sparkling cup for the true coffee purist.
Brazil Chapadas de Minas offers a bright, balanced cup characterized by lively citric acidity, sweet brown sugar, and a clean, tea-like body that makes it versatile for both pour-over and espresso. Grown at high elevations in the undulating plateaus of Minas Gerais, this coffee benefits from rich, well-drained soils and a climate with marked day-night temperature swings, which help develop complex sugars and nuanced floral notes. Typical processing is natural or pulped natural, contributing subtle fruit-forward flavors—think orange zest, red apple, and a hint of tamarind tempered by a smooth caramel finish and light, pleasant sweetness. It’s an approachable single-origin offering that highlights Brazil’s growing diversity beyond heavier, chocolatey profiles, ideal for drinkers seeking clarity, brightness, and delicate fruit complexity.
Brazil Cerrado coffee, grown in the high plateaus of the Cerrado region in central-western Brazil, is prized for its consistent quality and clean, balanced cup profile. The area's flat terrain and well-defined dry season allow for uniform ripening, while sandy-clay soils and elevations around 800–1,200 meters produce beans with a medium body, low acidity, and pronounced sweetness. Typical tasting notes include caramel, milk chocolate, and nutty undertones, often with a smooth, syrupy finish that makes Cerrado coffees versatile for both single-origin brews and espresso blends. Rigorous mechanized harvesting and large-scale production contribute to its reliability and value, making Brazil Cerrado a dependable choice for roasters and cafes seeking approachable, crowd-pleasing coffee.
Edward Sandoval is a distinguished coffee producer from Colombia known for his meticulous attention to sustainable farming practices and quality-focused processing methods; his farms, situated in high-altitude regions, yield beans with bright acidity, floral aromatics, and complex fruit-forward flavors that reflect the distinct microclimates of the region. Edward emphasizes community engagement and fair labor practices, working closely with local pickers and cooperatives to ensure traceability and equitable pay. His post-harvest techniques often a mix of washed and natural processes are carefully controlled to highlight origin character while minimizing defects, making his lots sought after by specialty roasters for single-origin offerings and micro-lots. Through consistent quality, ethical stewardship, and a commitment to transparency, Edward Sandoval has built a reputation that helps elevate the profile of Colombian specialty coffee both domestically and internationally.
Colombia Wush Wush coffee is a rare and aromatic single-origin offering known for its bright acidity, floral aromatics, and balanced sweetness. Grown at high elevations in Colombia’s rich, volcanic soils, Wush Wush is a unique varietal with a complex cup profile that often showcases jasmine and bergamot notes, delicate stone-fruit sweetness, and a clean, tea-like body. Carefully processed to preserve its fragrant character, it appeals to specialty coffee drinkers who appreciate nuanced, tea-esque coffees that reward gentle brewing methods like pour-over or siphon. Whether enjoyed black to highlight its subtleties or brewed in small-batch pour-overs for tasting, Colombia Wush Wush stands out as an elegant expression of Colombia’s diverse coffee heritage.
Costa Rica El Conquistador is a bright, medium-roast single-origin coffee known for its clean citrus acidity, lively body, and notes of orange blossom, brown sugar, and panela; sourced from high-elevation farms in Tarrazú and the Central Valley, the lot showcases meticulous wet-processing and careful cherry selection that yield a sweet, tea-like clarity and a lingering, balanced finish—ideal for pour-over or light drip brewing when you want a vibrant, fruit-forward cup that still retains comforting sweetness.
Costa Rica La Pastora Anaerobic Washed is a bright, meticulously processed coffee that balances vivid citrus acidity with syrupy sweetness; anaerobic fermentation deepens the flavor, producing pronounced notes of blood orange, candied pineapple, and a clean milk-chocolate finish. Grown at high elevation on small family farms in the Tarrazú region, the lot benefits from rich volcanic soil and careful, post-harvest handling beans are pulped, sealed in oxygen-reduced tanks for controlled fermentation, then washed and sun-dried to preserve clarity. The cup displays medium body, a lively but refined acidity, and excellent clarity that makes it versatile for filter brewing or an elegant espresso shot. Ideal for drinkers who appreciate fruit-forward complexity with a polished, sweet finish.
Costa Rica Las Lajas Red Honey delivers a vibrant cup that balances bright acidity with a silky body, showcasing ripe citrus and red fruit notes layered over caramel and brown sugar sweetness. Grown at high elevation on volcanic soils, the beans benefit from meticulous cherry selection and the red honey process, which leaves a portion of mucilage during drying to enhance sweetness and mouthfeel without overwhelming fermentation flavors. Expect aromas of orange blossom and toasted almond, a clean, lingering finish, and versatile brewing performance that shines in pour-over as well as espresso. Ideal for drinkers who enjoy a fruit-forward profile with a refined, dessert-like sweetness.
Ethiopia Sidamo Natural Shantawene delivers a vibrant, fruit-forward cup that showcases the origin’s celebrated natural processing; expect juicy notes of blackberry, ripe strawberry, and a hint of tropical mango, all balanced by bright, tea-like acidity and a silky body. Harvested from high-elevation farms in the Sidamo region and dried on raised beds, these cherries develop concentrated sweetness and complex aromatics—floral jasmine and bergamot citrus lift the profile while a cocoa dusting anchors the finish. Ideal for pour-over or as a single-origin espresso, Shantawene rewards attentive brewing with pronounced clarity and a lingering, clean aftertaste that highlights Ethiopia’s distinctive coffee character.
Kenya Uteuzi Jimbo is a distinct coffee varietal and processing profile from Kenya that highlights the country’s renowned cup clarity, bright acidity, and complex fruit-forward flavors. Typically sourced from high-altitude farms where Arabica plants benefit from cool nights and rich volcanic soils, Uteuzi Jimbo lots are often carefully hand-picked and processed—frequently washed or fully washed—to emphasize clean, tea-like body with vibrant citrus, berry, and floral notes. Roast profiles tend to favor lighter to medium levels to preserve the origin’s acidity and nuanced aromatics, making it a favorite among specialty roasters and brew enthusiasts seeking a pronounced, refreshing acidity and layered sweetness. Whether brewed as pour-over or espresso, Kenya Uteuzi Jimbo showcases the terroir-driven intensity and precision that have made Kenyan coffees iconic in the specialty coffee world.
If you’re looking for a coffee that "pops," this is it. Roasted to a perfect City+ to preserve its nuanced floral soul, the Goro Bedessa tastes like a summer afternoon. It leads with a syrupy sweetness and transitions into a bright, juicy medley of peach and blackberry juice.
The finish is clean and sophisticated, featuring notes of jasmine pearl tea and a refreshing citrus spritz. It’s light, floral, and incredibly fragrant, but with enough body to keep things interesting.
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