Coffee Roaster
Compare 12 current coffees from Red Bank Coffee Roasters by origin, process, tasting notes and price.
Sorted with featured coffees first.
12 coffees
A washed Ethiopian coffee from Chelchele washing station with a bright, floral profile. Lemon, peach, and honey notes make it clean, elegant, and unmistakably classic for the origin.
A natural Rwandan coffee with the berry-driven sweetness Red Bank looks for in East African naturals. Expect lively berry acidity, a liqueur-like finish, and a sticky sweetness throughout.
A Colombian decaf from small and medium family farms around Jardin in southern Antioquia. Washed Caturra, Castillo, and Colombia varieties give it syrupy chocolate-orange, honeycomb, and butterscotch notes.
A washed, inoculated Peruvian lot made from Ethiopian Heirloom varieties. Citrus brightness and fresh mint give it a vivid, mojito-like profile.
Heza has graced our offering with bold notes of grapefruit, blood orange, and sweet, lingering florals.
House Red is Red Bank's everyday filter coffee, designed as a classic, familiar, crowd-pleasing cup. It keeps the profile comforting and easy to drink without chasing extremes.
An inoculated washed Red Bourbon from Kilimbi in Rwanda, created through Red Bank's collaboration with Muraho Trading Company. Blood orange, cola, and rooibos notes give it a bright and distinctive profile.
An Ethiopian espresso celebrating the wild, native landrace varieties that make the origin so distinctive. Apple and golden raisin notes bring sweetness and lift to the cup.
Red Bank's seasonal house espresso returns to a washed community lot from Zapoteco producers in Mexico's Sierra Juarez. Dark chocolate, vanilla, and apricot notes make it rich, round, and sweet.
Penny Rock is Red Bank's dependable seasonal espresso, selected to stay comforting and crowd-pleasing as crops change. Milk chocolate, honeycomb, and almond notes work well both straight and with milk.
A washed community lot from the San Lorenzo group of producers in Caldas, Colombia. Dark chocolate, date syrup, and plum notes create a syrupy, juicy espresso with a rounded finish.
A washed Mexican coffee from growers in San Mateo Yoloxochitlan in the Mazateca region. Honeysuckle, mandarin, and agave notes make it balanced, nuanced, and expressive of the region.
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