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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  

Our flagship dark roast. A smoky, earthy, take-no-prisoners version of our signature blend that still finds room to offer plenty of sweetness. Excellent when paired with dairy. Notes: Dark chocolate, cinnamon, roasty Origin: Colombia, Peru, Papua New Guinea Process: Washed & natural  Dark Roast Level This blend's components will change throughout the season but the flavor profile will remain similar all year round.

Our signature house blend is named after the place it was conceived. Comprised of wonderfully-sweet coffees from the Americas and Africa, it presents with stone fruit sweetness gently-balanced by hints of walnut and caramel. Notes: Stone fruit, caramel, walnut Origin: Colombia, Peru, Ethiopia Process: Washed & Natural Medium Roast Level  This blend's components will change throughout the season but the flavor profile will remain similar all year round.

It’s back! Our Porch Swing Seasonal offers an exquisite blend tailored for the delightful days of spring and summer! Sourced meticulously from the lush terrains of Peru, Brazil, Ethiopia, and Kenya, it tantalizes the palate with enchanting notes of raspberry jam, brown sugar, and golden raisin. Crafted to perfection, this light to medium roast promises to transport you to the serene ambiance of a front porch swing, evoking timeless nostalgia wherever you may find yourself. Notes: Raspberry jam, brown sugar, golden raisin Process: Washed and Natural Origin: Peru, Brazil, Ethiopia, Kenya Roast Level: Light to Medium This blend's components will change from season to season but the flavor profile will remain similar from year to year.

Our decaffeinated coffee has been meticulously crafted for the perfect balance of caffeine-free enjoyment and unbeatable taste. Roasted to perfection with the Swiss Water Process―a chemical-free approach―it features deep notes of molasses and red grapes, culminating in a rich and complex sweetness with a perfect balance of acidity. This is our go-to decaf in every cafe, whether used as a delicious espresso or in a traditional drip coffee.  Notes: Red grapes, molasses, dark chocolate Origin: Mexico Process: Swiss water process Medium to Dark Roast  

Notes: Dark chocolate, almond, cedar, earthy, red wine Origin: Wahgi Valley, Papua New Guinea Process: Washed Medium Roast Description: This fresh crop Papua New Guinea has a bold and syrupy body that finishes with a red wine acidity; ideal for the fall and winter season or as a cold brew. On the table we got strong notes of cedar, dark chocolate, almond, dry red wine, and an aroma of soil after a fresh rainfall.  Background: Coffees bearing the Sigri name are grown at a minimum of 1550 MASL. Sigri Coffees are washed Arabica coffees and undergo a rigorous wet factory process. Quality control begins in the field; each and every coffee cherry is hand-picked, carefully checked for uniformity, and must be red and fully ripe. This attention to detail when picking the coffee cherry allows for the correct balance of sugar and acid within the cherry. The selected cherry is then pulped on the day of picking (which is rare in Papua New Guinea and the greater Indonesian region).  At Sigri Estate, the fermentation process takes place over a period of three days and is divided every 24 hours by a washing. This follows a total immersion in water for an additional day. After the 24 hours of submersion, the green coffee goes through a careful conditioning of 21 days followed by hulling, grading, color sorting and finally hand sorting. Each of these steps combined with rigorous quality control before picking produces some of the best green coffee beans from Papua New Guinea.

Rich, caramel aroma cascades into a smooth wave of baker's chocolate, exotic fruit and macadamia nut. Legender Especial is a blend of coffees grown in the unique micro-regions of Machado, Poco Fundo and Campestre, located in Minas Gerais State, Brazil. Whereas most coffee regions in Brazil are well-known for large coffee plantations in big farms, Legender Especial goes in the opposite direction, consisting of small farms called sitios. Notes: Baker's chocolate, exotic fruit, macadamia nut Origin: Minas Gerais, Brazil Process: Natural Medium Roast Level

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 

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!  September Coffee Club: Sulawesi Origin: Tana Toroja, Sulawesi Process: Wet Hulled Roast Level: Medium/Dark Notes: Cedar, black pepper, vanilla, molasses, cardamom Description: We thought a perfect way to kick off the unofficial start to fall was to offer a Indonesian coffee that is darker but still holds plenty of complexity. This coffee seriously surprised me. I don't typically go for darker roasts, but I couldn't stop drinking this. This Sulawesi hold plenty of classic Indonesian coffee notes: cedar, black pepper, cardamom, black licorice, a thick and syrupy body. Deeper in the cup though, there's subtle notes of sweetness. I found vanilla, a hint of dried blueberry, and an acidity that is extremely mellow, but noticeably present. Take this coffee with you on your last camping trip before the season is over. Start that fire, kick your feet up on a stump, wrap a blanket around you, and let this coffee warm you as the steam pours out of your cup on those chill 50 degree mornings. Background: The Torajan tribe, living in the central mountain region of the South Sulawesi province, continue to maintain a traditional village lifestyle that includes houses that resemble boats. The growing region has a complex geography that includes humid low-land rice paddies flanked by thousand-foot rock walls capped in perpetual mist. Coffee is grown in this geographic wonderland at elevations that reach 2000 MASL, considered to be some of the highest growing elevations in all of Indonesia. In recent years, producers who cultivate and harvest coffee on farms that average less than 3 acres in size have been organizing and building community micro-mills to improve their processing standards. At these mills, each producer carefully sorts their harvested cherries, depulps, ferments overnight, washes, and lays wet parchment out on patios to shed water. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the bean its unique bluish color and the hallmark Indonesian profile. Local producer groups have also begun to partner with regional exporters like Indokom to overcome logistical challenges like rugged roads and lack of infrastructure. Indokom provides logistics and milling facilities, which improves traceability and quality control throughout the post-harvest process, as well as, the ability to swiftly bring the coffee to the international market, ensuring greater producer earnings from direct trade relationships. Travel all over the world (via your favorite mug) with Two Brothers Coffee Club!

From the Zheijang Provence in China, this Japanese-style classic green offers a nice composition with the traditional flat, natural, shiny leaf and a mild delicious cup.  2 minutes  170-176° F  1 level tsp./6 oz serving

Half Caff you ask? Well, we have been asked so many times that we decided to do a great blend of our Swiss Water Process decaf with our seasonal Colombia and Brazil. The results are spectacular and we're confident you won't know it's only half the caffeine. With notes of molasses and purple grapes, this decaf has a rich and complex sweetness with balanced acidity.  Notes: Red grapes, molasses Origin: Peru, Brazil Process: Swiss water process Medium to Dark RoastDecaffeinated using the Swiss Water Process - 100% Chemical Free Process

Your travel mug wants to carry coffee like this. Vanilla bean, melted caramel, and cocoa stand tall in this collection of Central and South American coffees. Shake up your morning with this truly spectacular blend. Notes: Milk chocolate, sugar cane, citrus Origin: Colombia Cauca and Narino Process: Washed Light Roast Level

With a medium body and low acidity, our flagship cold brew blend offers a clean profile accented with milk chocolate, stone fruit and pecan. Notes: Milk chocolate, stone fruit, pecan Origin: Colombia Cauca, Brazil Process: Washed and natural Medium Roast Level  We currently only offer our cold brew in bean form - not canned or bottled. If you want to try it in brewed form, we brew it weekly at our brewery in Warrenville, IL and keg it for businesses, cafes and restaurants in the greater Chicagoland area. 

Up from the murky depths comes the Leviathan, our cold brew blend with the heaviest body and lowest acidity. Gargantuan notes of dark, bittersweet chocolate fuse with caramelized sugar to create a complex, rich cold brew you will return to again and again. Notes: Dark chocolate, caramelized sugar Origin: Colombia Cauca and Narino Process: Washed Dark Roast Level  We currently only offer our cold brew in bean form - not canned or bottled. If you want to try it brewed, we brew it weekly at our brewery in Warrenville, IL and keg it for businesses, cafes and restaurants in the greater Chicagoland area.

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.  Medium Roast Level  FULLY RECYCLABLE CUPS - #5 plastic - no foil to remove before recycling - just open, rinse, and toss! Cups contain a full 13g of coffee - at least 20% more than most competitors Coffee in the cups is roasted & ground right before we package it. Our single serve cups vent CO2 from the fresh roasted coffee while in the cup. Shelf life: use within 18 months 12ct cups in each box Works in most popular single serve brewers, including Keurig® & Keurig® 2.0 Note: 30ct, 60ct, and 120ct products will be shipped in a plain cardboard box with the coffee blend label on it.