Corvus Coffee Roasters

We're proud to offer this very special decaf from Cauca, Colombia. It's a washed processed coffee, which lends to a sweet fruit-forward cup, and is processed with a natural solvent extracted from a nearby sugarcane mill. This process lends to a very clean cup, with all the original flavor of the origin and terroir, while adding little to the coffee which wasn't originally present before the decaffeination process. You'll like this coffee if:  You want a decaf coffee that tastes as good as any regular coffee .  You like sweet food such as chocolate covered cherries, caramel apples, or dark rum. Source: corvuscoffee.com (roaster’s own copy).

Brown Sugar, Berries, Tobacco

Source: corvuscoffee.com (roaster’s own copy).

Vanilla, Wildflower Honey, Caramel, Crisp Green Apple

Dead Reckoning is our main espresso blend. We combine coffees with depth of flavor and balance as well as vibrancy in the cup. We currently use a blend from Guatemalan coffee from La Maravilla as the chocolatey base. We then add Ethiopian natural and washed coffees for structured acidity and fruit-forward sweetness. The result is an approachable espresso which appeals to coffee connoisseurs and everyday drinkers alike. Source: corvuscoffee.com (roaster’s own copy).

Dark Chocolate, Red Berries

Jamison Savage has taken the queen of varieties and married her to wine processing, producing some of the most wildly beautiful coffees we've ever discovered. He's become one of, if not the, foremost producer of Carbonic Maceration experimental Geishas in the world, dialing in unique processes that combine different gases, pressures, extended times, and pH levels to create flavor profiles uniquely his own. Echo carries the torch of a well-crafted Carbonic Maceration coffee and elevates it even further. Whole cherries rest in tanks with cascara, pressurized with CO2 to build a pre-fermentation Source: corvuscoffee.com (roaster’s own copy).

Jasmine, Cabernet Grape, and Tropical

We asked Diofanor, half-joking, which side of the mountain was better. He didn't hesitate: more rain, more cloud cover, cherries that mature slower and sweeter because of it. This is the second year we have worked with him on this Java lot, and last year we asked him for something specific: push the carbonic maceration toward deeper fruit. He thought 96 hours in a cooler spot would get us there, and part of this year's harvest was done exactly that way. He has decades of experience and still talks about the work like someone learning it for the first time. He walked us through his cupping lab Source: corvuscoffee.com (roaster’s own copy).

Floral, Red Plum, Pineapple

The pinnacle of the new high end, "The Equalizer" is more than just a coffee; it's a journey into the extraordinary. This blend is a collaboration with Jamison Savage, one of the world's leading producers of experimental Gesha and competition winning coffees. We blended and roasted two of his coffees to create an introduction to the world of Gesha, one that's both accessible and exceptional, and it's one of the finest espressos you'll ever taste. Source: corvuscoffee.com (roaster’s own copy).

Intense and bright with notes of White Peach, Blood Orange, Florals, and Dried Strawberry

Halcyon is blended with coffees from Latin America for balanced milk chocolate notes and African coffees which are more full-bodied with subtle dried fruit sweetness. This creates a full-bodied and balanced cup; sessionable and deeply sweet. The phrase "Halcyon Days" refers to a period of peace, happiness, and prosperity, often nostalgically recalled as being idyllic and free from trouble. The term originates from Greek mythology, where it was believed that the halcyon bird (often identified with the kingfisher) could calm the sea during the winter solstice while nesting. Hence, "Halcyon Days" Source: corvuscoffee.com (roaster’s own copy).

Milk Chocolate, dried fruit

This is Kenyan coffee at its finest: a product of community-driven excellence, where the collective pursuit of quality transforms every cup into a story of resilience and unity. Flavor Notes: Pineapple, Bruleed Grapefruit, Papaya, and Florals  Source: corvuscoffee.com (roaster’s own copy).

Pineapple, Bruleed Grapefruit, Papaya, and Florals

At San Pedro, coffee is a reflection of the soul. From Ciro Lugo’s initial inspiration to the community he’s empowered, this farm is a testament to the belief that excellence is built together. This year’s Pink Bourbon, with its long anaerobic pre-fermentation, represents a zenith for Colombian coffee: impossibly sweet, exceptionally vibrant, yet grounded in balance and structure. Source: corvuscoffee.com (roaster’s own copy).

Blood Orange, Molasses, Buttery

Tumba sits at the head of a valley, surrounded by tea fields and patchwork crops, including coffee, climbing the mountainsides. Staying at a nearby tea plantation last year, I saw firsthand how the rolling fog enhances quality.  Venuste Mugraniza employs a strategy of rewarding quality and investing in people to continually motivate and enable sustainability in the growers he works with. As a former school teacher, his roots run deep in the community of Tumba, and the dedication he has towards his neighbors and friends is evident in this cup quality.  Source: corvuscoffee.com (roaster’s own copy).

Red licorice, dried cherry, elegant black tea, and subtle cocoa.

When we met Assefa and his son Kenean in Sidama, we saw a family thinking beyond their own farms. At Wasa Station, they work closely with local farmers who have cultivated coffee here for generations, providing free seedlings and bringing processing closer to the communities growing the coffee. They have also invested in a processing school, passing what they have learned through two decades of coffee production to the next generation. Wasa gives us a chance to taste that work in an unusual way. The same coffee was processed twice, once as a natural and once as a honey. This is the honey side Source: corvuscoffee.com (roaster’s own copy).

Candied Orange, Berry Jam, Ginger

Assefa and his son Kenean have spent years growing coffee in Sidama while building Wasa Station around the farmers who grow alongside them. Local farmers cultivate coffee using traditional methods, while the Wasa washing station brings processing closer to their farms, distributes free seedlings, and invests in education through a coffee processing school. When we visited, it was clear that the next generation is not simply continuing the work. They are finding ways to push it forward. This year, we get to explore one piece of that work ourselves. The same coffee was processed two ways at Wasa Source: corvuscoffee.com (roaster’s own copy).

Raspberry Lemonade, Honey, Floral Aromatics