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A beautiful blend of two of our producers coffees, decaffeinated! Together they are a magical sweet tooth of a dessert.

Decaf Drop

weight

grinds

The heart of the greatest coffee producing region.

Huehuetenango is the furthest north region in Guatemala, right next to Chiapas Mexico. It is also the most mountainous region in Central America. It is the most famous coffee growing region in Guatemala for good reason.

At 53 years old, Florencio might be the hardest working member of the diligent and much-revered Villatoro family. His lauded brothers include Aurelio Villatoro of COE winning Finca Villaure, Pedro Villatoro of the always sparkly Guayabales lots, Juan Villatoro of El Milagro and the eldest brother, Julian of the Los Olivos lots.

He started young, with a coffee nursery and small lot given by his father. He's been working earnestly since he was 13. At the age of 25 he was in a tragic car accident which damaged his leg, but he's continued working with support from his family: His wife Lesvia Marilú López and his 4 children, Maikel, Riner, Yelsin y Danita, and now his 5 grand children. Florencio has a great sense of humor, and like the rest of his family is kind and generous; a great host. He loves to watch soccer with the community, and spends a lot of time with his family. 


Florencio Villatoro

This coffee project is centered in the village of Gaitania where Emmanuel Enciso is a coffee grower raised by coffee growing parents, who taught him everything about coffee. In 2006 he had the opportunity to learn much more about processes, quality, and varieties; managing to focus his farm and several producers in the micro region on producing specialty coffees. But he had a problem in common with so many other coffee growers, they did not have the capacity to produce large quantities, because they did not have a central coffee processing center for quality processes. That is why in 2016 he began with his family to create a coffee processing center that became a strategic bridge between more than 15 villages in Gaitania and now Emmanuel and his family are processing the coffees of coffee growers throughout the area.  

Emanuel Encisco

Coffee people love our coffees.
We source and roast to accentuate sweetness, balance and joy in the cup. You will taste all the nuance of the producers art and the complexity of the roasters art. 

Coffee producers love our coffees.
At Torque every coffee producer receives equity in the full retail value of their coffee beans. 20% of the retail price you just paid was pre-paid to the farmer who produced this coffee for us.


Join our journey to bring beautiful coffees together with radical equity. You're going to love our coffees. They're sweet, balanced & a joy to drink. Coffee Farmers love our coffees. They get paid 20% of the retail price of every coffee. The transparent ratio means both you & the farmers know exactly how much of the value they receive. Beautiful & Radical.


Torque Coffees

Super sweet coffee from some of the best coffee producers anywhere, who share in the equity of every coffee you buy. It’s wonderful, radical, proportional and equitable. It’s what coffee should be.

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tunning example of how sweet and clean washed Ethiopian coffees can be. Floral, sweet citrus and juicy peach tea

Gigesa Guji - Sidama - Ethiopia

Gigesa is a small town in the Danbi Uddo Kebele, not far from Shakiso in Ethiopia’s renowned Guji Zone. This area is home to over 500 smallholder coffee farmers, each cultivating 2 to 5 hectares of land at altitudes exceeding 1,800 meters above sea level. The Gigesa washing station, named after the town it serves, plays a vital role in collecting and processing the cherries from these farms. Owned and operated by the Yonis family, the washing station is a cornerstone of sustainable and high-quality coffee production, proudly holding both NOP and EU Organic certifications.

The journey of Gigesa coffee begins with freshly picked cherries delivered to the washing station. As part of a meticulous quality control process, the cherries are floated in water to separate any lower-quality fruit. The sorted cherries are then depulped using traditional disc pulpers, after which the pulped coffee rests in fermentation tanks for 36 to 48 hours, depending on weather conditions. During this critical phase, the mucilage is broken down and removed through a final washing in canals, leaving the coffee clean and ready for drying.

Gigesa is a small town in Ethiopia’s Guji Zone, where over 500 smallholder farmers cultivate coffee at high altitudes. The Gigesa washing station, owned by the Yonis family, processes these cherries and holds NOP and EU Organic certifications. In partnership with Testi Trading, led by Faysel Yonis, the station not only supports high-quality coffee production but also invests in local communities. Through Project Direct initiatives, Testi Trading has funded primary schools and the first-ever high school in Hamasho, showcasing a strong commitment to regional development.

Faysel Yonis

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A coffee composition that indulges your sweet dessert soul.
Sweet honey, crisp apple & light caramel. 

Honey Drop

Don Felipe Martinez's journey began in 1957 when he started cultivating coffee in the remote highlands of Huehuetenango, Guatemala, facing challenges like limited access to infrastructure and markets. Over the years, his grandson Edwin Martinez developed a vision to connect smallholder farmers in Guatemala with quality-focused coffee roasters worldwide, leading to the creation of Onyx Coffee. Finca Vista Hermosa, the family farm, nestled in the picturesque landscape of Huehuetenango, serves as a symbol of their commitment to sustainable and ecologically sound farming practices. The farm boasts various micro-lots with elevations ranging from 1400 to over 1900 meters above sea level, producing high-quality Strictly Hard Bean (SHB) coffees. Furthermore, the Martinez family actively engages in community development, offering agronomist visits and healthcare support to neighboring farmers and indigenous communities. Their legacy of three generations embodies a dedication to coffee and the well-being of the region.

Edwin Martinez

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A coffee composition celebrating heavy, sweet dessert decadence.
GOLD MEDAL WINNER as espresso!

Dark Drop - Espresso

The elevation ranges from 1950 to 2500 meters above sea level, creating an ideal environment for the cultivation of exceptional coffee. In the nearby town of Daye Bensa, the Betibiroti project has become more than just a venture; it is a celebration of culture, community, and the passion for quality coffee.

As the sun sets over the hills of Sidama, painting the sky with hues of orange and pink, Abayneh Yunna and his team at Ardent Coffee continue to write the story of Betibiroti. It's a story that transcends borders, connecting coffee lovers worldwide with the exotic flavors of Sidama, Ethiopia – a story woven with the threads of dedication, unity, and the aromatic promise of a perfect cup of coffee.

In the breathtaking highlands of Daye Bensa, Ethiopia, Abayneh Yunna is a coffee wizard, injecting the region with vibrant energy and a love for the brew. As the Project Site Manager, Abayneh meticulously oversees the Bensa site, treating each coffee bean like a precious gem. His passion doesn't stop there – he's also the director of ShantaGenet Elementary school, sponsored by Ardent Coffee, spreading growth and prosperity.

At the heart of it all is the Betibiroti project, a teamwork marvel led by Abayneh. This venture not only embraces diversity but shouts out to unity and continuous learning, unveiling unique processing methods. Abayneh's leadership turns the ShantaGolba Wet/Dry Station into a buzzing hive of creativity.

During the harvest season, from November 15 to January 15, the Betibiroti project becomes a lively community of over 1200 farmers, surrounded by Birebera, Besana, Girawa, and Shola trees. In Allo, Dembi, and Wonsho, where the air is filled with the sweet scent of coffee blossoms, the Ardent team hosts transformative training sessions, creating a united front for Betibiroti's success.

Situated between 1950 to 2500 meters above sea level, Daye Bensa transforms into a haven for exceptional coffee. The Betibiroti project evolves into more than just a business, becoming a celebration of culture, community, and a shared love for quality coffee. As the sun sets over the Sidama hills, Abayneh Yunna and the Ardent Coffee team craft a global story of dedication, unity, and the irresistible promise of a perfect cup of coffee.

Abayneh Yunna

Carolina Ramirez is one of Unblended's UVI stars. A lawyer, an endurance runner, AND an incredible specialty coffee farmer, she truly is an inspiring woman. The embodiment of the excitement we believe seeing young people working in coffee farms represents. Having studied law in Medellin, she decided to go back to Andes to live with her parents at their farm when the pandemic hit and fell in love with the specialty coffee world and its production chain. Nowadays, all of her coffees are designs made alongside her mother, and they both are in charge of selection and processing.

Carolina Ramirez

The Martinez family has always lived in the Xalapa-Coatepec area in the state of Veracruz. The farm was established by his great- great-grandfather Antonio Martinez. The dream of Alejandro is to revive the coffee culture in Coatepec. He started to plant rust-resistant varieties always separated by plot so that he can compare the results of each plot both in productivity and quality. His coffee has been resulting very well lately, Marsellesa and Mundo Maya represent high quality with consistency for some years, and his first harvests of Anacafe and Obata represented good as well with more unique characters.

Alejandro Martinez

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A coffee composition abounding in all the chocolates with just enough caramel & sparkle to keep the party going.

Cocoa Drop - Espresso

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Edwin chose this microlot Espresso Reserve. Loaded with Dark Chocolate, Cherry cake, Dark Caramel Truffle.

Espresso Centenario - Edwin Martinez,  Guatemala

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Chocolate Candy, Black Grape, cherry & Lemon Blossom. Celebrate our 20th anniversary of working with Edwin Martínez.

Centenario - Edwin Martinez, Guatemala

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Bursting with sweetness and a cornucopia of fruit. Cherry Cola, Butterscotch, Fig Preserves and a big heavy body.

Perla Negra - Francisca Cubillo, Costa Rica

Nestled in the mountains between San Jose and Cartago in the famed Central Valley of Costa Rica.

Beneficio Las Lajas ranks as one of the most progressive, high-quality coffee mills in all of Costa Rica. Francisca Cubillo and Oscar Chacón are the third generation of coffee producers in Costa Rica and the first once to process their own coffee. Las Lajas is one of the few farms in Costa Rica growing Organic coffee. Las Lajas specializes in several different types of honey-processed coffees as well as natural process coffees.

Sabana Redonda, it is one of the higher elevation farms that Las Lajas owns. This one is located on the foothills of “Poás” volcano at an altitude of 1600 meters above the sea level. The farm is truly excellent for specialty coffee due to its cool climate conditions and the volcanic soil.

Las Lajas micromill has perfected the craft of producing exceptional coffees using either method. Their Natural coffee process: Perla Negra and Alma Negra, and their Honey process: Yellow Honey, Red Honey and Black Honey consistently win awards for clarity and flavor. Black Honey refers to a method by which 100 percent of the mucilage is left after de-pulping and the coffee is turned once per day while drying. This technique allows the fruit more time to penetrate the coffee’s parchment layer, imparting a very sweet and unique profile.

Producers: Francisca Cubillo and Oscar Chacón
Country: Costa Rica
Region: Poás Volcano
Farm: Finca Sabana Redonda 
Varietal: SL-28, Bourbon, Caturra & many experimental varietals
Process: Honey, Natural, Natural Aerobic, Natural Anaerobic
Altitude: 1,600-1,750 MASL 
Exporter: SMS Costa Rica
Importer: Atlantic Specialty
SCA Quality Score: 91.5

Francisca Cubillo

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Red Harmony is a truly harmonious example of perfectly craft anaerobic fermentation. Abounding in sweetness and fruit

Red Harmony - Cecilia Camacho, Colombia

Cecilia Camacho is originally from the department of Huila. She comes from a coffee-growing family and is the only woman among five siblings, which is why she has always been connected to coffee. She has been married to Orlando Babativa for 33 years, with whom she has one son and two daughters, and with whom she works on the farm.

Her husband is originally from Villa Gómez, Cundinamarca. He arrived in the region with his father and brothers in 1959 as a result of the Colombian conflict. His father worked for many years in the coffee-growing area. Orlando has been working in coffee since 1988, and in 2007 they acquired the "El Paraíso" farm, where they grow varieties such as Colombia, Cenicafé 1, and Castillo.

Their son, Camilo Babativa, works on the farm as well, as they have focused on passing down the family tradition. Their dream is to achieve a generational transition so that Camilo can carry on the legacy

Cecilia camacho

Verve Coffee Roasters

VANCOUVER SWISS WATER DECAF

BRONSON FRENCH ROAST

SEABRIGHT HOUSE BLEND

BUENA VISTA DARK ROAST

THE 1950

SERMON

STREETLEVEL

Founded in Santa Cruz, California, at the dawn of a new coffee movement, Verve's mission since day one has been to discover the finest coffees in the world and to share them with you. We promise to push the boundaries and to always take the path less traveled.
Let’s craft the future of coffee, together.

Mission Coffee Roasters, Inc.

Decaf Mission Blend

Bus Blend

Bug Blend

Espresso Speciale

Brett Bixler

Mission Coffee Roasters

REALLY GOOD COFFEE WITH A MISSION

We have over twenty years of experience with specialty coffee (since 1991).

We are dedicated to providing our customers with the freshest coffee possible at a fair price while helping non-profits in our community and yours.



We source the finest coffees from around the world then roast each in a style to present its peak flavor and aroma so you can Create, Explore, and Experience a Great Cup of Coffee

TOCA Coffee

India Monsoon Malabar

Thanksgiving Blend

Pink Moon Blend

Steady Beat Decaf

Halcyon Days Blend

Costa Rica Tarrazu

Winter Blend

Amasia Espresso Blend

Ethiopia Yirgacheffe

In Bloom Blend

Brazil Copo Fino

Worlds Collide Blend

Maya Blue Blend

Robert McLean

TOCA Coffee is a family business putting decades of coffee knowledge and experience in each bag. We want you to taste what we love doing – roasting small batches of specialty coffee to produce a naturally sweet, smooth, complex, aromatic, and flavorful cup.

Espresso Republic was established in 2010 with one goal in mind; to bring great coffee back to the people. Coffee is our obsession, our daily routine, our discipline and we want to share that with you. Details are everything to us and acknowledging the nuances in each coffee is our job. We believe we can pursue excellence from sourcing to roasting and make it approachable for coffee professionals and curious consumers alike. At the heart of the company is an incredible staff that is united together by a common passion for coffee. Each team member brings with them extensive experience working as Baristas. This common experience allows our team to always keep the Barista in mind while constantly learning and helping to build the specialty coffee drinking community. Everything we do is about the coffee and the people.

Espresso Republic

Helios House Blend

Cali Classic Espresso®

Illumination Espresso

Angeleno Dark Roast®

Chino Valley Blend

Plato Espresso®

Cabin Fever® Blend

Dark Star Espresso

Midnight Roast® Decaf

Gabe Venegas

We are a specialty coffee roaster committed to excellence in everything we do. Our coffee is directly sourced and roasted to order on our Loring Roaster to ensure freshness and to promote quality.

Our mission statement: To have a passion for quality coffee. From farm to cup, we want to offer the best.

Torque Coffees

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