Triple Co Roast Coffee Beans

A fully washed Colombian espresso from Jose Gomez and Pablo Guerrero in Narino, offering a sweet, structured profile from high-grown Caturra.

A natural Red Bourbon from Runinya, Burundi, with Lambrusco, honey walnut, and Pink Lady apple notes.

An anaerobic natural Caturra from Tolima, Colombia, with pineapple, red grape, and rum notes.

A washed sugarcane decaf from Narino, Colombia, with cocoa, golden syrup, and almond notes.

A pulped natural Brazilian coffee from Daterra Estate with cacao, honey, and hazelnut notes, roasted for a smooth everyday cup.

Triple Co's first house blend, combining Brazil, Ethiopia, and Papua New Guinea components for a smooth, full-bodied coffee made to work beautifully with milk.

A washed Kenyan coffee from Kirinyaga with lemon sherbet, toffee, and peach notes.

A seasonal 50/50 espresso blend of Ugandan and Colombian coffees, designed for a vibrant, boozy cup with cherry liqueur, mango, and caramel notes.

A washed Papua New Guinea coffee from the Highlands with kefir, apricot, and Yunnan tea notes.

A natural Red Bourbon from Mbare, Rwanda, with walnut, apple crumble, and molasses notes.

A washed Red Bourbon from El Salvador's Santa Ana Volcano region with cocoa, fig, and pecan notes.