Phoenix Coffee Roasters

A chocolatey cold brew blend, ready to steep.

A fruity single-origin El Salvador, roasted for cold brew.

A bold, spicy espresso with added robusta for an Italian-leaning style, dense body and caramel-leaning dark chocolate and spice.

A classic North-Italian-profile espresso taken to the start of second crack — low acidity, dark aromatics, full body and complexity.

A light filter roast showcasing raw coffee variety — layered aromatics, lively acidity and a lot to discover.

The milder of the two filter roasts — less acidity than Green, lighter than the Omniroasts, an easy everyday cup.

Part of Phoenix's Omniroast range, developed to work across both espresso and filter brewing.

A Huila, Colombia decaf, decaffeinated with the E.A. Sugarcane process (natural solvents, no pressure) — caramel-malty with a fine cherry note, roasted to work across every brew method.

A fruit-forward light omniroast — soft and sweet as pour-over, with light red-fruit notes.

Phoenix's classic — a balanced medium roast with varied aromatics, good sweetness and well-integrated acidity.

An anaerobic-washed Pink Bourbon from Jhoan Vergara at Finca Las Flores — juicy, layered fruit and a fine floral elegance.

A decaf from the Vergara family at Finca Las Flores in Colombia, a family project since 1990 known for precise growing and experimental processing.

A high-altitude Colombian Java from Jhoan Vergara at Finca Las Flores — precise agronomy, experimental processing and generations of family know-how.

A natural-processed Bourbon microlot from the Ngozi region of Burundi — intense acidity and full sweetness.

A natural-processed Heirloom from the Gerba Dogo area of Ethiopia — medium acidity and intense sweetness.