Coffee
Pay-as-you-go Subscription
From: $17.00 every week
1st bag free w/ a $17.00 depositSUBSCRIBE TODAY AND GET YOUR FIRST BAG FREE, PLUS NEVER PAY SHIPPING!
Not sure which coffee to pick? Let us pick for you and we’ll cover the cost of shipping. Join our Roaster’s Choice Pay-as-you-go Coffee Subscription and receive a beautiful selection of our coffees as often and as ample as needed. The subscription will rotate among all our coffees. Most will be our single origin selections from around the world. If you have taste preferences, just include them in the “notes” section of the checkout page and we can adjust your coffee subscription to your desired profile.
For example, you can specify options in the notes like:
“Single origin only”
“This is a gift, don’t send until June 18”
“I like blends”
“Penrose only”
“I like it bright.”
“I usually add milk to my coffee.”We’re now sweetening the deal on pay-as-you-go subscriptions. Sign up today and your first bag is on us. The “deposit” is a prepayment on your last bag of coffee. If you cancel your subscription, we’ll send you a final bag of coffee without charging your card. Therefore, you’re only committing to two bags of coffee. Tell us to pause, change frequency, or change quantity anytime through the “my account” page.
Price includes free shipping when you select “Free Shipping” at checkout.
Looking to gift a subscription or prepay for the whole thing? Try out our prepaid subscriptions.
Las Moritas
$23.00 – $46.00Blueprint first offered coffee from Las Moritas, Guatemala in 2016. Don Higinio, and his wife Doña Aura, run the farm in Progresso. The arrival of this coffee every year gives us excitement. Don Higinio and Doña Aura established Las Moritas in 1988 from the savings they earned growing tomatoes. They started with one hectare. Now, they have grown a farm and a coffee community in the department of El Progreso, Guatemala. Their farm now covers 126 hectares. Fifty-six hectares are dedicated to coffee and the remaining 70 hectares are dedicated to native forest and agro-forestry crops like avocado.
A few years ago, Josué Morales of Los Volcanes showed me “his babies.” He meant a new planting of Pacamara coffee trees situated on an eastern-facing slope at Los Moritas. The slope provides a great microclimate for the Pacamara since the western side is prone to high winds in the evening that can damage the trees. In contrast, this nestled niche is very different than the Cobán region of San Lorenzo. Cobán rains heavily and constantly. Instead, this area is like a high alpine with pine trees.
The Salvadoran Institute of Coffee Research (ISIC) in El Salvador crossbred the Paca (bourbon mutation) and Maragogype (typical mutation) varieties. As a result, the Pacamara variety was born.
This is a very late coffee harvest for Guatemala due to the high altitude and microclimate at Las Moritas. As a result, it is just becoming available in our lineup in December. Typically, we usually start to taste Guatemalan options in February to April. Most of the Guatemalan harvest finishes in January or February to provide a reference. So, this is usually our last Guatemalan offering of the year. In late summer we’ start seeing new lots arrive by Don Higinio and Los Volcanes Coffee.
TEAM TASTE NOTES
cocoa, malt, fig, plum, pineapple, cinnamon, heavy, orange
- Country:
- Guatemala
- Region:
- El Progreso
- Altitude:
- 1700 – 1800 MASL
- Process:
- Washed
- Varieties:
- Pacamara
- Harvest:
- Nov. 2019 – April 2019
- Relationship Length:
- 4th Harvest
- Sourcing Partners:
- Las Moritas (farm), Los Volcanes (exporter), Royal Coffee N.Y. (importer)
Ejo Heza
$20.00 – $40.00Our third collaborative coffee harvest from Rwandan cooperative Ejo Heza dazzles with complex acidity and notes of baking spice, dried fruit, butterscotch, and citrus. We wrapped up the 2018 harvest not long ago. However, due to growing efficiencies at Kopakama, we’ve already received the 2019 harvest. The new wet mill and a bit of luck surely aided the quick transit. We look forward to roasting it for you.
COFFEE IN RWANDA
The leadership of Paul Kagame transformed my expectations of Rwanda. Paul Kagame, the leader of the RPF (Rwandan Patriotic Front) and current president, reformed a people, a government, and an economy after the Genocide in 1994. Today, the stabilizing force and the efforts to reign in corruption are palpable everywhere one goes. In addition, they encourage a nation to heal and progress. Collective belief in progress, and hope in the future is the current ethos of the people of Rwanda. In large part, this is due to Kagame’s leadership.
What does this have to do with coffee? For Rwanda, coffee is the main building block of their economy. As the main export, Rwanda is trying to utilize coffee export in two ways. First, to become one of the best specialty coffee growing regions in the world. Second, to use coffee as a means of bringing other economic opportunities and interest into the country. Everyone at Kopakama and Ejo Heza is committed to the learning, work, and development needed to participate in this goal. Ejo Heza is a Rwandan coffee sub-cooperative within Kopakama. They collectively work test plots that serve to teach them about new farming methods. Kopakama field instructors teach pruning techniques, harvesting ripe cherry, and composting methods tp Ejo Heza members. This supports the health and quality of the cherry. The instructors host and teach the visits at the Ejo Heza test plots to support this work.
EJO HEZA + ARTISAN IMPORTS + BLUEPRINT
This is also where Blueprint is working directly with Kopakama’s leadership and field officers. We help them restore soil that has been mismanaged and devastated for many years. To this end, we have established a collaborative effort between Soil Food Web, Artisan Coffee Importers, and Kopakama. We support the effort, with expertise and premiums, to have their field officers learn biological evaluation of soil and compost management techniques. In turn, Artisan helps Blueprint Coffee to communicate and establish fair pricing structures to support the work. As a result, this contributes to soil health, reduces the demand for commercial fertilizers, and helps farmers protect their soil from erosion.
TEAM TASTE NOTES
apricot, peach, lemon, creamy, tropical, lemon, spice
- Country:
- Rwanda
- Region:
- Rutsiro
- Altitude:
- 1600 – 1900 MASL
- Process:
- Washed
- Varieties:
- Bourbon, Jackson
- Harvest:
- April – June 2019
- Sourcing Partners:
- Ejo Heza (farm group), Kopakama (cooperative), Artisan Coffee Imports (importer)
El Manzano
$17.50 – $35.00Cuatro M is the organization in El Salvador that manages the quality assurance, processing management, and exporting for El Manzano. In addition, they operate Finca Ayutepeque. It supplies us with the coffee for Penrose v24. Both farms are located in the Santa Ana district just north of the Santa Ana volcano. Cuatro M established El Manzano in 2005 along with Beneficio Manzano. They serve as the focal point of Cuatro M’s vision of innovation and quality.
Cuatro M excels at vetting and controlling the production and processing of coffee. This shows in the consistent quality of the delivered product. This is due, in large part, to the work of their quality assurance manager, Javier Eduardo López. He coordinates with farm managers, production managers, in-house roasters, and cuppers to ensure they deliver coffees according to specification. This monumental task cannot be overstated.
Cuatro M grows different coffee varieties and cultivars in dedicated farm sections. As a result, they better understand the unique potential within their climate. In addition, this helps them inform other farmers in the area with the varieties that work well. This year’s offering is a traditional variety called Bourbon. In 1841, Missionaries brought the Bourbon lineage to Central Africa and Kenya. Then, this lineage traveled to southern Brazil in 1860. After, it spread to Central America. El Salvador still has a significant amount of bourbon in active production.
Enjoy the dynamic between the sweet citrus and stone fruit found in this year’s El Manzano, El Salvador. We also love the round caramelized sugar qualities present in this offering.
TEAM TASTE NOTES
apple, brown sugar, orange, apricot, brown spice, nougat
- Country:
- El Salvador
- Region:
- Santa Ana
- Altitude:
- 1300 – 1550 MASL
- Process:
- Washed
- Varietal:
- Bourbon
- Harvest:
- November 2018 – March 2019
- Relationship Length:
- 2nd harvest
- Sourcing Partners:
- El Manzano (farm), Cuatro M (farm group/exporter), Odyssey (importer)
San Lorenzo
$20.00 – $40.00We source San Lorenzo, this Guatemalan coffee, through our close partnership with Los Volcanes. They run a wet mill and quality lab in Antigua, Guatemala, which serves as an access point to for farms like San Lorenzo to many specialty coffee roasters throughout the world. The partnerships formed with farms around Guatemala are long lasting, equitable, and rooted in transparency. This coffee, from the cloud forest in Cobán offers sweet, nutty, citrus, stone fruit, and earthy qualities.
SOURCING NOTES ON SAN LORENZO
The complexity and coordination in achieving good cup quality fascinates us, especially when a farm grows 80 hectares (198 acres) of coffee. When harvest starts, the floodgates open. Coffee doesn’t wait. It needs to be harvested. It needs to be pulped, and it needs to be dried. All of these steps require consistency and precision in order to deliver a good product to the market. These steps define specialty coffee. They require people and teamwork to perform these intense tasks.
Understanding the complexity of coffee farming is important in understanding the quality achieved at San Lorenzo Estate in the Cobán region of Guatemala. The star players that make this coffee stand out are Luis “Wicho” Valdez III and the amazing system and talent of Carolina Franco with Los Volcanes.
Humidity with constant rainfall constitutes Cobán’s climate. This increases the difficulty of processing and maintaining coffee quality. As soon as a coffee is picked, the following stages play a role in removing moisture from the coffee. If done too quickly, the flavor becomes very woody. If done too slowly and with poor management, it becomes moldy, over-fermented, and phenolic. So, Wicho uses multiple approaches to process and dry the coffee from this cloud-blanketed forest farm.
THE ROLE OF LOS VOLCANES
Los Volcanes supports his work with real time feedback from Carolina Franco – a literal and figurative cupping champion. Carolina finished fourth in the world in 2011 and fifth in the world in 2013. To assist with production quality, Carolina provides feedback to Wicho and all the farmers supported by Los Volcanes. This feedback helps farmers improve cup quality as they get further into the harvest. She also catalogues the nuances of the multiple harvests that arrive from the farm in order to build lots that are unique to Cobán.
Specialty coffee, by necessity, is a highly collaborative commodity. The detail and hard work necessary to serve a cup to you is fascinating to us. This is why we love the people we work with and sharing this experience with you. Because when all things align, it is special.
TEAM TASTE NOTES
walnut, orange, plum, molasses, earthy
- Country:
- Guatemala
- Region:
- San Cristobal, Cobán
- Altitude:
- 1400 – 1500 MASL
- Process:
- Washed
- Varieties:
- Caturra, Catuai, Bourbon, Sarchimor, Obata Tupi
- Harvest:
- November 2018 – April 2019
- Sourcing Partners:
- Los Volcanes (exporter), Royal Coffee N.Y. (importer)
Tektōn
$16.50 – $33.00TEKTŌN
The seasonal and transparent coffee blend, Tektōn, chases a difficult goal – highlighting complexity while being approachable. Tektōn satisfies the novice or experienced coffee lover. Regular coffee changes throughout the year maintain balance and seasonality.
We commit ourselves to exhibiting the qualities of one of the most flavorful beverages in the world. To do so, we create and construct balanced, intoxicating, and special flavor experiences. Our single origin offerings are delicious and complete by themselves, but blending creates something new and unique. French wine and cocktails, like the Sazerac, guide us. By adding a small amount of five ingredients (sugar, bitters, lemon, absinthe, ice), a serving of whiskey becomes a new experience. This is a different, yet delicious, taste experience than that offered by any neat pour.
Tektōn, a seasonal coffee blend, compliments our single origin offerings. It matches the integrity of those offerings by remaining a seasonal coffee with a transparent supply chain. We embrace the future insight and taste experiences Tektōn will provide.
Version 18 blends El Eden, Peru and Ejo Heza, Rwanda. Apart, these coffees are quite different. El Eden presents with heavy sweet notes like fig, brown sugar, and almond. Whereas, Ejo Heza presents complex acidity like cranberry and grapefruit with notes of spice, creamy texture, and dried fruit aromatics. Together, the coffees marry into tones of apricot, sweet lemon, graham, and almond.
TEAM TASTE NOTES (v18)
apricot, lemon, orange, graham, almond, fig, apple, chocolate
- Country 65%:
- Peru
- Producer 65%:
- El Eden
- Region 65%:
- Jaen
- Process 65%:
- Washed
- Sourcing Partner 65%:
- Atlantic Specialty (importer)
- Country 35%:
- Rwanda
- Producer 35%:
- Ejo Heza
- Region 35%:
- Rutsiro
- Process 35%:
- Washed
- Sourcing Partner 35%:
- Ejo Heza (farm group), Kopakama (cooperative), Artisan (importer)
- Harvest:
- April – October 2019
Penrose
$15.50 – $31.00PENROSE
Penrose, named after the triangle, is our seasonal espresso blend. We feel the perfect espresso is an impossible goal, but we still strive to create it. Penrose is our ever-updated offering in the quest for the perfect espresso. While the seasonal components will vary throughout the year, it is always (nearly) perfect for your hopper.
Penrose seasonal espresso blend aims to:
- be a reliable and consistent offering
- be delicious with milk and without milk
- maintain seasonality and farm-to-cup traceability
- maintain a stable price point so it can be the main espresso on our bar and the bars of many of our wholesale partners
- be easy to dial-in on an espresso grinder
Penrose also does well in the brewer – look for notes of lasting sweetness and heavy body, with a subdued acidity.
SOURCING NOTES (v24)
The Cuatro M group of farm produces all of version 24. The blend for Penrose v24 comes from the Ayutepeque farm. They grow the pacas variety and separate the processing of the coffee to our specification. Cuatro M produced this same blend for us last harvest, as well. Working jointly with Cuatro M to develop Penrose at the farm level maximizes our ability to determine exactly what we want going into the espresso hopper.
TEAM TASTE NOTES (v24)
dark chocolate, fig, sweet spice, toffee
- Producer :
- Ayutepeque farm (part of Cuatro M)
- Country :
- El Salvador
- Region :
- Santa Ana
- Process 75%:
- Washed
- Process 25%:
- Natural
- Varieties:
- Pacas
- Harvest:
- October 2018 – February 2019
- Partnership Length:
- 2nd Harvest
- Sourcing Partners:
- Ayutepeque (farm), Cuatro M (farm group), Odyssey (importer)
Decaf Cauca
$17.00 – $34.00Decaf Cauca E.A., Colombia comes to us from the southwestern coffee growing region of Cauca, Colombia. Our importer, Café Imports, cups and assembles regional lots of coffee throughout Colombia. In addition, they specifically target lots for decaffeination. Then, they send the lots to a decaffeination plant in country to be decaffeinated. This minimizes aging due to time and carbon production from transit.
The facility in Colombia decaffeinated the coffee using ethyl acetate (E.A.) derived from locally-grown sugarcane. Traditionally misunderstood, the coffee industry casts a negative light on the decaffeination process. It is, in fact, a decaffeination process quite similar to most, and one we have found to leave the coffee tasting the best.
The fermentation process creates ethyl acetate, an organic compound. While it can be derived during grape fermentation, sugarcane is a much more ample source in Colombia.
The process to decaffeinate starts with an application of steam to the green seeds. Next, the decaffeination facility adds hot water, which allows the seeds to enter hydrolysis. In this phase, water interacts with compounds and causes them to break free. Then, they add ethyl acetate to the water, which is a solvent of caffeine. The solution passes through the beans until all but trace amounts of caffeine remain. Once decaffeinated, the facility flushes the seeds with a low pressure steam that removes the ethyl acetate. If omitted, a fruity taste from the ethyl acetate would remain. Lastly, the plant vacuum drys the coffee back down to a standard level of 10-12% moisture. The Decaf Cauca EA coffee leaves Colombia at 5ppm or lower ethyl acetate concentration. The roasting stage easily removes this amount.
TEAM TASTE NOTES
banana bread, brown sugar, toffee, baking spice, pineapple, strawberry, orange
- Country:
- Colombia
- Region:
- Cauca
- Altitude:
- 1200 – 2000 MASL
- Process:
- Washed, Sugarcane EA Decaf
- Varietal:
- Castillo, Caturra, Colombia
- Harvest:
- April – June 2019
- Partnership Length:
- 1st harvest
- Sourcing Partners:
- Café Imports (importer)
Single Origin Coffee Sampler Subscription
$38.00 every month
1st bag free w/ a $38.00 depositOur single origin coffee sampler subscription features three of our single origin coffees in each shipment. So, it’s a great way to experience the variety of flavors available from different origins. Alternatively, use it to reward the coffee lover in your life. The subscription will include three single origin coffees currently available in our lineup at that time. We will do our best to keep as much variety in the box as possible – our single origin coffees typically last 2-3 months and we currently only carry four at a time.
Plus, we’re now shipping the first single origin coffee sampler in your subscription for free! And you’ll never pay for shipping.
This box includes:
- Three (3) bags of single origin coffee, weighing 8oz. each.
- One (1) screen-printed box
- Three (3) cut sheets that include information about each of the coffees
Make sure to select the “free shipping” options when checking out to avoid paying additional shipping. Currently, the single origins sampler is only available in whole bean. The deposit is a prepayment for the last sampler of your subscription. Once you subscribe, manage shipping details and payment methods through the “my account” link.
If you’d like to prepay for 3, 6, or 12 months of a subscription, visit our page for our normal sampler and select the appropriate length from the drop-down menu.
- Country:
- Varies - 3 bags per box
$38Single Origin Coffee Sampler
$42.00 – $455.00Can’t decide which coffee to try? Why not try all of our single origin coffees. Our single origin coffee sampler features three of our single origin coffees. So, it’s a great way to experience the variety of flavors available from different origins. Alternatively, use it to reward the coffee lover in your life.
The coffee sampler box will include three coffees currently available in our lineup at that time. We will do our best to keep as much variety in the box as possible. Our single origin coffees typically last 2-3 months and we currently only carry four at a time in our lineup.
Prepay for 3, 6, or 12 months and save.
Each sampler box includes:
- (3) bags of single origin coffee, weighing 8oz. each. Enough for 9-10 brews (12 fl. oz. each)
- (1) screen-printed box. Keep it and use it to stylish store anything around the house.
- (3) cut sheets that include information about each of the coffees.
The price of the sampler box includes shipping via USPS Priority Mail. Currently, the sampler only includes whole bean coffee only. If you’d like to start a sampler box subscription, but would rather pay month-to-month, visit our single origin coffee sampler subscription page.
- Country:
- Varies - 3 bags per box
Prepaid Subscription
$60.00 – $435.00Give or receive the gift of great coffee with our Roaster’s Choice Prepaid Coffee Subscription. Each month, the recipient will receive a bag of a Blueprint Coffee. By default, the selection of coffee will rotate among our single origin coffee. However, if you have taste preferences, just drop us an email, and we can adjust your subscription to your desired profile.
For example, you can specify options in the notes like:
“Single origin only”
“This is a gift, don’t send it until June 18”
“I like blends”
“Penrose only”
“I like it bright.”
“I usually add milk to my coffee.”The price of each prepaid coffee subscription includes shipping. Just make sure to select the “free shipping” option when you check out.
Want to pay with each shipment instead of paying ahead? No problem, just use pay-as-you-go subscription.
We offer prepaid subscriptions in both 12oz and 2lbs. size options. Here is a quick reference for how many 8oz cups of coffee each bag will produce:
- 12oz Bag = 21 cups
- 2lbs. Bag = 56 cups
(To include a gift note, or to delay the start of your subscription, just add a comment in the “notes” field of the checkout page)
San Lorenzo – Instant Coffee
$15.00We’re featuring traceable specialty coffee from San Lorenzo, Guatemala for our first release of Instant Coffee. We collaborated with Swift Cup Coffee to bring this offering to market. Just tear open a packet, mix it with about 10 ounces of hot or cold water, and stir. The resulting brew is the next best thing to a freshly brewed cup at one of our coffee bars.
Are you doing a double take at this product? That makes sense because most freeze-dried/instant coffee is absolutely terrible. That is because the worst of the worst coffee is used to make most of the products in the grocery stores. We have been tasting soluble coffee from other roasters and have been impressed with the results. Our R&D process was lengthy and we found the brewing and dehydration process used by Swift Cup offered the best representation of our coffees.
The specialty instant San Lorenzo coffee from Guatemala is an amazing alternative to all those times when you can’t get to a Blueprint Coffee Bar or you don’t have your scale, dripper, and burr grinder with you. Some great situations for Blueprint Instant:
- Camping
- Smoothies
- Cooking/Baking
- Visiting your parents over the holiday…..(we see you 26-month-old can of store brand)
- The office
- A pack in the glove box for road trips
- In your purse/bag for when you can’t make it to the coffee shop before work
- Tucked into a saddle bag to turn that water bottle into a cold brew along your century ride
- On a long flight
- Hotel rooms
ABOUT SAN LORENZO
We source San Lorenzo, this Guatemalan coffee, through our close partnership with Los Volcanes. They run a wet mill and quality lab in Antigua, Guatemala, which serves as an access point to for farms like San Lorenzo to many specialty coffee roasters throughout the world. The partnerships formed with farms around Guatemala are long lasting, equitable, and rooted in transparency. This coffee, from the cloud forest in Cobán offers sweet, nutty, citrus, stone fruit, and earthy qualities.
SOURCING NOTES ON SAN LORENZO
The complexity and coordination in achieving good cup quality fascinates us, especially when a farm grows 80 hectares (198 acres) of coffee. When harvest starts, the floodgates open. Coffee doesn’t wait. It needs to be harvested. It needs to be pulped, and it needs to be dried. All of these steps require consistency and precision in order to deliver a good product to the market. These steps define specialty coffee. They require people and teamwork to perform these intense tasks.
Understanding the complexity of coffee farming is important in understanding the quality achieved at San Lorenzo Estate in the Cobán region of Guatemala. The star players that make this coffee stand out are Luis “Wicho” Valdez III and the amazing system and talent of Carolina Franco with Los Volcanes.
Humidity with constant rainfall constitutes Cobán’s climate. This increases the difficulty of processing and maintaining coffee quality. As soon as a coffee is picked, the following stages play a role in removing moisture from the coffee. If done too quickly, the flavor becomes very woody. If done too slowly and with poor management, it becomes moldy, over-fermented, and phenolic. So, Wicho uses multiple approaches to process and dry the coffee from this cloud-blanketed forest farm.
THE ROLE OF LOS VOLCANES
Los Volcanes supports his work with real time feedback from Carolina Franco – a literal and figurative cupping champion. Carolina finished fourth in the world in 2011 and fifth in the world in 2013. To assist with production quality, Carolina provides feedback to Wicho and all the farmers supported by Los Volcanes. This feedback helps farmers improve cup quality as they get further into the harvest. She also catalogues the nuances of the multiple harvests that arrive from the farm in order to build lots that are unique to Cobán.
Specialty coffee, by necessity, is a highly collaborative commodity. The detail and hard work necessary to serve a cup to you is fascinating to us. This is why we love the people we work with and sharing this experience with you. Because when all things align, it is special.
TEAM TASTE NOTES
walnut, orange, plum, molasses, earthy
- Country:
- Guatemala
- Region:
- San Cristobal, Cobán
- Altitude:
- 1400 – 1500 MASL
- Processes:
- Washed, Freeze Dried
- Varieties:
- Caturra, Catuai, Bourbon, Sarchimor, Obata Tupi
- Harvest:
- November 2018 – April 2019
- Farm Relationship Length:
- 1st Harvest
- Sourcing Partners:
- Los Volcanes (exporter), Royal Coffee N.Y. (importer), Swift Cup (instant manufacturer)
