Coffee Roaster
Compare 20 current coffees from North Star Coffee Roasters by origin, process, tasting notes and price.
Sorted with featured coffees first.
20 coffees
A bold espresso blend made with flat whites in mind, combining red berries, dark chocolate, and malted milk biscuit sweetness.
A pulped natural Brazilian coffee with milk chocolate, toasted hazelnut, and gentle tangerine, built for an easy everyday cup.
A natural Burundi coffee from Ryamukona, packed with pink lemonade, guava, and redcurrant sweetness. Juicy and tropical, it shows a fruit-forward side of the origin.
A washed Caturra microlot from Julian and Yisela Burbano in Colombia, balanced and sweet with blackcurrant jam, red apple, and brown sugar.
A washed coffee from the Chelazos producers in El Salvador, bringing stewed plum, brown sugar, and blood orange into a balanced cup.
A natural Gesha from Eric Landaverde in El Salvador, made for filter with strawberry and cream character plus a rose wine lift.
A washed Pacamara from Finca Margarita in El Salvador, crisp and sweet with apple butter, green grape, and honey.
A CO2 decaf from Brazil Montanari, sweet and balanced with praline cream, brown sugar, and orange.
A washed coffee from the Mazatec community in Mexico, with blackberry, red apple, and roasted almond character.
A washed regional blend from northern Peru, sweet and comforting with rooibos tea, red plum, and brown sugar.
A pineapple-infused anaerobic natural from Rwanda Cyato, packed with pineapple jelly, lime, rum, and tropical sweetness.
An Ijabo Youth Project lot from Rwanda with syrupy sweetness, candied peel, pear drops, and medjool date character.
A long-running house blend with a creamy body and notes of milk chocolate, hazelnut, and orange.
A smooth, creamy blend created for Tiled Hall Cafe, pairing chocolate and hazelnut with a gentle orange citrus edge.
A washed coffee from Timor-Leste, bringing pear, sweet lemon, and nougat in a soft, sessionable cup.
A fruity anaerobic natural from Uganda Muki, rich with cherry liqueur, tamarind, cacao nibs, and lively acidity.
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