FUNK Coffee

Decaf is truly having a moment. The old "death before decaf" adage is quickly being subverted as industry-leading decaffeinators have upped the ante with decaf you'd be just as happy to enjoy. This revolution of sorts has been followed and promoted by legends like James Hoffmann, who created the Decaf Project to showcase the real innovations of modern methods decaffeination and allow us all to explore them side-by-side. This particular decaf comes from Ricardo Zelaya's farm in the Nuevo Oriente region of Guatemala via our friends at Common Goal Coffee. It made a quick stop at the Swiss Water D Source: funk.coffee (roaster’s own copy).

Meet Drop The Pressure, the exclusive coffee every competitor will be brewing on stage right before your eyes. The most beautiful thing about these beans is that they’ll help send one fiercely passionate competitor to the 2026 World Finals in Mexico, all while bringing fellow candidates and home-brewers together. This washed Ethiopian from the Ela Telicha Washing Station in Gedeo, Yirgacheffe, gets a little extra funk from a cascara infusion, layering the dried coffee cherry back into the mix for a juicy, tea-like sweetness. The result reads like sweet citrus iced tea with a floral twist: ripe Source: funk.coffee (roaster’s own copy).

This cup doesn't quit. Going the Distance earns its name in every sip, a full natural built on a 24 hour cold water fermentation followed by three to four weeks of sun drying on raised beds. Smallholder farmers in the Buku Sayasa community deliver the cherry, Royal handles the process, and they call it Supernatural. Floral, jammy, and spiced up front, it turns smooth and complex the longer you sit with it, and just when you think you've got it figured out, there's more. Source: funk.coffee (roaster’s own copy).

Sweet and sultry, this Brazilian natural is the warm, soulful tune you can count on. Your go-to karaoke hit. Your road trip ride-or-die. Medium-bodied, evenly balanced, it’s a light roast with a glow you can bask in all day. Source: funk.coffee (roaster’s own copy).

The spookiest thing about Spellbound is how limited it really is. Processed through advanced fermentation with koji and a thermal shock, this Striped Bourbon is brighter than a full moon and clearer than a crisp October sky. Koji usually conjures something funky, but Wilton Benitez isn't one to follow the script, and here his precision casts a different spell entirely. Prominent notes of lychee, kiwi, and cherry cola bring a burst of sweetness, but not in that sugar-high Halloween candy sense. Think of it as Wilton's grown-up trick-or-treat gift to yourself this season. Source: funk.coffee (roaster’s own copy).

It’s a classic with a hit of acidity to wake it the funk up. Nothin’ vanilla about it. Source: funk.coffee (roaster’s own copy).

Antonio Medina is a fourth generation grower at Finca La Colina, home to some of the most carefully tended coffee in Guatemala. He prunes his shade trees only during the full moon, when plant fluids concentrate in the roots and the cuts take better. Time isn't a resource Antonio wastes, it's an ingredient he uses on purpose, and this Pacamara is proof. Silky, full-bodied, and layered in a way that keeps revealing itself, it drinks tropical, floral, and endlessly shifting, never giving everything up at once. Source: funk.coffee (roaster’s own copy).

Consider this your official welcome to fall. Warm Shadow shows up like a heavyweight hug on the first cold morning of the season, and the Maracaturra variety is a big reason why. Literally. A natural hybrid of Maragogipe and Caturra, it inherits some of the largest beans in the coffee world, and more mass means more complexity in the cup. Expect warm rhubarb, marzipan, and apple cider waiting at the bottom of the mug. Fall just showed up. Get cozy. Source: funk.coffee (roaster’s own copy).