Drink Coffee Do Stuff

Decaf, but make it Alpine. Après Decaf is proof that cutting caffeine doesn’t mean compromising joy — because this cup brings it all: milk chocolate richness, toffee sweetness, and that signature DCDS smoothness that keeps you coming back sip after sip. Swiss Water processed for purity and flavor integrity, it’s the perfect evening unwind, late-night creative companion, or no-jitters morning ritual. Cozy, comforting, and surprisingly indulgent, this decaf is one you’ll be proud to share… or keep entirely to yourself. Source: drinkcoffeedostuff.com (roaster’s own copy).

For the ones who chase moonlit adventures, first chair after a storm, and the smell of pine in the air — Bark At The Moon howls with dark-roast energy. Rich flavors of dark chocolate and sweet tobacco lead the way, followed by a caramel-like finish that lingers like the last embers of a campfire. Built with Brazilian balance and Ugandan depth, this blend captures the spirit of the wild in every sip. Whether you’re waking up in the woods or winding down after a long alpine day, this is the cup that keeps the adventure alive long after sunset. Source: drinkcoffeedostuff.com (roaster’s own copy).

Costa Rica Monte Crisol is built for days that start before the sun does — the kind with a summit on the agenda, fresh tracks waiting, or a trailhead disappearing behind you. Grown at 4,265 feet in the volcanic soils of Costa Rica’s West Valley, this longtime favorite comes from Coopepalmares, a cooperative representing more than 1,400 local producers. The coffee is eco-pulped and dried beneath the Costa Rican sun before it's roasted to a beautifully balanced medium roast. The cup kicks off bright and juicy with citrus sangria notes, then cruises into the sweetness of caramel cream, and finish Source: drinkcoffeedostuff.com (roaster’s own copy).

El Salvador Santa Leticia Natural Bourbon comes from Finca Santa Leticia, a family-run estate in the volcanic highlands of Apaneca where Ricardo Valdivieso and his family have been growing coffee since 1870. More than 150 years of know-how shows up in this one: traditional Bourbon grown beneath shade trees, picked ripe, then slow-dried in the fruit on raised beds to coax out serious sweetness and character, resulting in a true flavor bomb natural processed single origin that deserves a spot in your mug. This is the kind of cup that makes you linger over the pour-over even when Mt. Tallac is ca Source: drinkcoffeedostuff.com (roaster’s own copy).

Meet the blend that started it all — the rally cry in a mug, the alpine anthem, the cup that turns “just another morning” into a “Hell Yeah!” morning... raise your mugs to Hell Yeah! Source: drinkcoffeedostuff.com (roaster’s own copy).

Our best-selling coffee year over year — and for good reason. Hot Shot Espresso is the engine behind thousands of lattes poured daily across Tahoe, the secret handshake between baristas and crema obsessives alike. From first sip, it delivers rich chocolate-fudge sweetness and candied almond depth, settling into a velvety, creamy mouthfeel that shines in milk or stands boldly on its own. It's roast style can best be described as developed, bringing out every ounce of natural sweetness. Built for perfect extraction and sky-high reliability, it’s the espresso that keeps the lifts spinning and the Source: drinkcoffeedostuff.com (roaster’s own copy).

Nicaragua Dipilto is the kind of coffee we reach for again and again: sweet, balanced, quietly complex, and exceptionally easy to love. Grown by family-owned farms across the highlands of Estelí, Madriz, and Nueva Segovia, this fully washed coffee is produced through PRODECOOP, a cooperative supporting its members with education, financing, and technical resources from farm to mill. In the cup, crisp green apple gives way to roasted almond and caramel sweetness, with a little baking spice along the way and a familiar chocolate finish that brings it all home. Medium roasted and endlessly drinka Source: drinkcoffeedostuff.com (roaster’s own copy).

Hop on the Party Wave — the blend designed to bring a little wild, joyful chaos to your morning lineup. This surf-the-Sierra stunner from Ethiopia bursts with ripe raspberry sweetness and a silky, chocolate-syrup finish, gliding across your palate like golden-hour turns on perfect corduroy. Vibrant, juicy, and downright fun, Party Wave is our ode to adventurous sourcing and boundary-pushing roasting. No matter how you brew it, it’s the kind of cup that keeps your toes on the nose and your stoke levels high. Source: drinkcoffeedostuff.com (roaster’s own copy).

Roaster’s Reserve: Ethiopia Yirgacheffe Banko Chelchele Supernatural has officially been named a  2026 Good Food Awards Winner  — one of the most respected honors in the food and beverage world. This marks the third time since our 2017 launch that a DRINK COFFEE DO STUFF single origin has been selected as a finalist, and second time we have won. Humble brag: we were proud to take home a win in 2018 with another Ethiopia after less than a year in business! This coffee isn’t just special to us. It’s objectively exceptional. Source: drinkcoffeedostuff.com (roaster’s own copy).

High on the slopes of Tanzania’s Ngorongoro Highlands, exceptional coffee has the luxury of taking its time. At 6,200 feet, cool mountain temperatures and rich volcanic soils slow the ripening of each cherry, concentrating flavor before careful harvesting and meticulous washed processing bring it into focus. The result is a remarkably clean, vibrant cup: juicy peach and honeydew lead the way, softened by vanilla sweetness, with flashes of pomelo and an intriguing herbaceous edge that keeps things beautifully complex. Grown at Finagro Estate and roasted to perfection, this Roaster’s Reserve is Source: drinkcoffeedostuff.com (roaster’s own copy).

Tanzania Peaberry is a little coffee-world plot twist: instead of the usual two seeds growing inside a coffee cherry, a peaberry develops as one small, round bean, prized for the distinct cup it creates. Sourced from small family farms and cooperatives across Tanzania’s high-elevation Songwe Region, these peaberries are fully washed and dried on raised beds before they're roasted by our team in Midtown, Reno. In the cup, rich walnut and bittersweet chocolate lead the charge, with a lingering cocoa-nib finish and restrained acidity that keeps things deep, smooth, and seriously drinkable. Think Source: drinkcoffeedostuff.com (roaster’s own copy).

Big. Bold. Straight from the Sierra soul. Tips Up Tahoe is our take on a classic French Roast — but built for crisp alpine mornings, snow-dusted decks, and those rare, sacred minutes before the rest of the mountain wakes up. Expect deep, smoky richness anchored by the complexity of Colombian Cauca beans roasted to slightly oily perfection, yielding a cup that's both rugged and refined. It’s the taste of pow-day anticipation, muddy trail memories, and sunrise over Lake Tahoe — a dark roast with real altitude and even more attitude. Source: drinkcoffeedostuff.com (roaster’s own copy).