Studio Series - PRE-ORDER - Colombia La Argentina This is a PRE-ORDER ONLY, ending at midnight Sunday, October 13th. There will only be (20) 12oz bags made, and our last Studio Series release sold out within hours. Don't miss your chance! We'll roast this coffee on Tuesday, October 15th and they will be either shipped via USPS (or via pickup at the Roastery in Warrenville) on Wednesday October 16th.  IMPORTANT - Any orders with this item will be sent after the October 15th roast date. If you would like other items sooner, please place a separate order for those items.  Coffee: Colombia La Argentina Origin: Huila, Colombia Roast level: Light to medium Process: Double fermented honey Notes: Prickly pear, cherry tomato, lime, pineapple, honey Description: "This is quite simply one of the most delicious cups of coffee we have had. It was really difficult to narrow down our flavor notes because there were just so many jumping out at us. It's an exemplary display of a pink bourbon varietal and a unique honey processed Colombia. Showcased by flavor notes like prickly pear, honey, and tropical fruits galore. It is highly aromatic, with pineapple and cherry tomato in the fragrance. As clean as it is juicy, you'll find a candy-like sweetness and a bright acidity reminiscent of a sugar-coated lime. We think you’ll be as entranced as we are, happy tasting!" -Roaster Tony Background: Eduardo Armero built this beautiful lot with one part terroir, one part plant variety, and one-part small farm collaboration. Eduardo selected four farms producing Pink Bourbon in the municipality of La Argentine, Huila. Eduardo asked each producer using their own micro-mill to carefully harvest, sort, and float cherries (to remove damaged and less dense seeds). Next, the producers follow a two-step fermentation process where cherries are first macerated for thirty-six hours in sealed bags, then depulped and placed back into sealed bags to ferment the beans in mucilage for twenty-four hours. Finally, the coffee is dried (skipping the washing stage) on raised beds to eleven percent. The harmony between these producers in post-harvest practices was impressively precise to achieve such a clean and consistent blend, which Eduardo carefully confirms with cupping analysis. Eduardo keeps strong ties with the Federación Nacional de Cafeteros de Colombia (FNC) to assist with the preparation of coffee for export and gaining access to international markets. In addition to marketing coffee internationally, the FNC provides producers with financing, training, and technical assistance to improve coffee quality. The FNC also strives to improve the quality of life for coffee producers and their families through projects promoting income diversification and education. Our Studio Series designation is for unique coffees that offer cleanliness and complexities which far exceed expectations.

Let us send you (or your gift recipient) a great coffee that we're currently drinking at our Roastery/Brewery. Sign up for a recurring order to get in the club and we'll send a different coffee each month! These coffees are often not sold in any other place but exclusively as a member, adding to the excitement of the subscription itself. Roaster's choice coffees vary month to month in region, process, roast and notes, offering the opportunity to deepen one's knowledge of global coffee regions and perhaps even discover coffee regions you have yet to try!  October Coffee Club Selection: Indo Indo Process: Washed Origin: Papua New Guinea Roast Level: Medium/Dark Notes: Red licorice, hazelnut, cooked beet, flavored tobacco  Description: "We're bringing our Indonesian blend back for the month of October; exclusively for our Coffee Club subscribers! As luck would have it, we were given the chance to recreate this blend and I thought it would be great to bring back for one month. Oh man, have I forgotten how tasty this blend is! There's a few different things going on here: a classic heavy and earthy body you'd expect from any Indonesian coffees, but there's also a ton of sweetness in the form of red licorice, hazelnut, flavored tobacco, and cooked beet. The acidity is extremely low and the finish is clean and lingering. It reminds me of walking on fallen leaves with my boots and heavy sweater on and my hands in my pockets. Enjoy throughout the spooky season!" -Roaster Tony Travel all over the world (via your favorite mug) with Two Brothers Coffee Club!

Our chai super concentrate is masterfully crafted in small batches from loose leaf tea and whole spices in our brewery. No artificial ingredients or extracts of any kind are used. Excellent warm or cold, sweetened or unsweetened when combined in one-to-three ratio with your milk of choice.  Each super-concentrated bottle contains 13 full servings. Ingredients: Filtered Water, Sugar, Assam Black Tea, An Infusion of Freshly Milled Spices, Malic Acid

Seasonal Offering from October through March Notes: Baker's chocolate, chestnut and raisinOrigin: Papua New Guinea, Peru and EthiopiaProcess: WashedMedium - Medium Dark Roast level Fall into fall and cozy up to a fire place this winter with a hot mug of White Sky. White Sky seasonal blend brings a rich, syrupy, and full body together with heavy notes of baker's chocolate, and chestnut. In the aftertaste, a subtle note of raisin makes for a simple yet complex cup. You'll be left asking yourself how the coffee pot is already empty on those chilly mornings. Pairs well with falling leaves and holiday ruckus.

Created out of a love for our fair city, Sweet Home Chicago is a medium-roasted coffee that offers plenty of sweetness and walnut balanced by a delicious creamy body.   Notes: Milk chocolate, stone fruit, pecan Origin: Colombia Cauca, Brazil Process: Washed and natural Medium Roast Level 

If espresso was music, you could say Stomping Ground Espresso® is the midrange. A classic, American-style espresso, it is a celebration of apricots, dark and milk chocolate, macadamia nut and citrus notes. Notes: Apricot, dark chocolate, macadamia nut Origin: Brazil, Peru, Ethiopia, Papua New Guinea Process: Washed and natural Medium Roast Level