Brooklyn Roasting Company

A Latin American blend where each origin stands out in three dimensions: Mexico's body, Brazil's earthiness and Colombia's buttery sweetness, with milk chocolate, caramel and a little spice.

Roasted almond, peach, honey

Named for the Brooklyn-Queens Expressway, forever under construction, because the blend ratio and roast are always being reworked: a Nicaragua-Brazil espresso blend with smoky nuts and milk chocolate that also works as drip or French press.

Roasted walnut, milk chocolate, cherry

From the Santana da Vargem cooperative in southern Minas Gerais, which has invested in solar panels to run on clean energy: hazelnut, almond and chocolate with a smooth, sweet cup for drip or espresso. Fair Trade.

Roasted peanut, wheat, milk chocolate

A washed Fair Trade organic Colombian from Tolima, roasted medium: pecan, honey and mango.

Pecan, honey, mango

A Peru-Sumatra pairing roasted dark: dark-chocolate bitterness matched by deep sweetness and spice.

Dark chocolate, caramel, butter

From Fair Trade-certified farmers of the Telamo cooperative, part of the Sidama union and grown in some of Ethiopia's highest areas: blueberry, stone fruit and florals with bright acidity.

Blueberry, floral, cacao

Sourced from the Nura Korate cooperative within the Sidama Coffee Farmers Cooperative Union, which funds education, export support and infrastructure for its members. Lemony citrus, tea-like florals and cacao in balance. Fair Trade and organic.

Lemon, herbs, honey

Grown by members of the ADIESTO cooperative in Huehuetenango, which supports organic certification and works to reduce coffee's environmental footprint. Round sweetness, sparkling acidity and a long, juicy finish. Fair Trade and organic.

Cacao, hazelnut, cherry

Brooklyn Roasting Company's signature blend of Peru, Sumatra and Ethiopia: ripe raspberry and citrus with chocolate sweetness and spice; firm bitterness and body as drip, a soft, creamy red-brown crema as espresso. Fair Trade.

Blueberry, cacao, caramel

BRC Japan's first original blend: dark-roast Brazil, a nod to Japan's kissaten taste for toasty deep roasts, with light-roast natural Ethiopian for berry brightness; together they read as sweet milk chocolate. Fair Trade.

Blueberry, chocolate, cashew

A Fair Trade organic Mexican from the UNECAFE cooperative, over 2,000 members of whom 40% are women: dark chocolate and malt with a solid body.

Peach, almond, honey

Brooklyn Roasting Japan's third original blend, a year in development, meant to capture Osaka, "the nation's kitchen": dark-roasted Nicaragua for a warm, deep base and medium-roasted Colombia for brightness, giving baked chocolate and fresh apple pie. Fair Trade and organic; label co-designed by the New York and Japan teams.

Chocolate, apple pie, mango, honey, nuts

A crowd-pleasing Fair Trade organic single origin: buttery, baked-goods notes, caramel and a little brightness in a clean, smooth cup.

Caramel, butter

Coop Sol y Café's Peruvian coffee, decaffeinated chemical-free with Mountain Water from the Pico de Orizaba, keeping the buttery, baked-goods sweetness, caramel and citrus of the regular lot. The cooperative formed in 2008 and unites about 1,000 growers, some of whom also farm rice and cacao. Fair Trade and organic.

Dark chocolate, toast, salt

From the Kopepi Ketiara cooperative in Gayo, founded in 2009 and led by Ibu Rahmah, which manages everything from growing to export itself; its roughly 2,000 members, many of them women, use Fair Trade premiums for healthcare, education and public works. Spicy, earthy and full-bodied. Fair Trade and organic.

Cacao, wheat, cashew

A single-origin espresso blend: the same Sumatra Aceh roasted at two temperatures and blended after roasting, for bitter-chocolate depth and a strong body. Fair Trade and organic.

Dark chocolate, cacao nib, woody

Created to mark the opening of Brooklyn Roasting's Shimokitazawa shop, picturing Tokyo's energy and diversity: lemony brightness with milky chocolate sweetness.

Lemongrass, honey, milk chocolate