“Exceptional Coffee for the Adventurous Explorer”

A new offering from Juan Martin! This time a microlot of the washed Gesha variety. Floral and delicate, aromas of jasmine and honeysuckle set the stage for a peach-like acidity and notes of crisp white wine.

We taste: honeysuckle, peach, chardonnay

Farm: Finca Juan Martin
Region: Sotara, Cauca
Processing Method: Washed
Elevation: 2,050 msl
Varieties: Gesha

Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Finca Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. The goal and focus of this project is to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. This innovative and experimental farm serves as a resource and example for other coffee producers in the region.

Coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics.

When brewed, the coffee is floral and delicate with aromas of honeysuckle and chamomile upfront, a peach-like acidity and notes of crisp chardonnay.

RECOMMENDED RECIPE via the SIMPLIFY Brewer:

15g finely ground coffee

230g hot water

1. Set a paper filter in SIMPLIFY the Brewer and rinse the filter (or not).

2. Pour water at the center of 15g fine ground coffee. (No circular motion!)

3. Pour 230g of water for 30 seconds.

4. Wait for 60 to 90 seconds until all the water drips from the brewer.

5. Serve and enjoy!

“Exceptional Coffee for the Adventurous Explorer”

We taste: sangria, concord grape, berries

Farm: Finca Finca La Julia owned by Oscar and Francisca Chacón
Region: Sabanilla de Alajuela, Central Valley
Processing Method: Black Diamond Natural Process
Elevation: 1,400-1,600 msl
Varieties: SL28 & SL34

Another staff and customer favorite! We're proud to offer this delicious coffee from third generation coffee producers Francisca and Oscar Chacon. We love working with Oscar and Francisca Chacón because they are committed to quality and innovation. They’re among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee. Coffee is more than just in their family heritage: It's in their hearts and souls.

In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new "micro-mill revolution" and buy their own depulper to have more control over the quality and the price they received for their lots. "At first, we didn't know what we were doing," Oscar explains. "We were just experimenting." That experimentation led to some of the most exciting new flavor profiles we have ever tasted. Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.

Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property.

These days, Las Lajas focuses on several variations of both Honey and Natural processing. This natural “black diamond natural” coffee is grown and processed at the Las Lajas micro-mill in Costa Rica. Our team had the privilege of meeting Francisca when she visited us in Lancaster a few years ago. (Thanks to Cafe Imports for making that happen!)

What makes this black diamond process different from all the rest is the intentional curing process. It’s still a Natural process, but the drying period takes between 15 to 22 days. The process is very similar to their other Natural processes, beginning with the rigorous harvesting standards, sorting, and drying for one day on raised beds. Then the beans are moved from the raised beds to the drying patio.

The drying process takes more attention than the rest of their Naturals. Since it’s a slow drying process, they need to constantly check on the temperature and movement of the beans so they don’t get heated. What they’re aiming for with this process is slow dehydration, slower than usual, not allowing the temperature to rise abruptly, and everything under control measures. Oscar explained that the concept comes from the process of drying coffee seeds for nursery, slowly drying them without compromising the embryo; a passive drying process.

With this process, they don’t want to harm the beans with high temperatures but rather allow the sugars of the mucilage to cold crystalize. The goal of the Diamond process is to obtain sweeter, brighter coffees with more clarity.

TL;DR: This coffee was tended with extremely meticulous care!

When brewed, this coffee is winey and sweet with notes of Concord grape, blueberry candy, and raspberries. As it cools, hints of florals emerge and the coffee continues to sweeten, becoming a delicious berry sangria.

For more info on Las Lajas, check out this video.

RECOMMENDED RECIPE via the SIMPLIFY Brewer:

15g finely ground coffee

230g hot water

1. Set a paper filter in SIMPLIFY the Brewer and rinse the filter (or not if you are lazy).

2. Pour water at the center of 15g fine ground coffee. (No circular motion!)

3. Pour 230g of water for 30 seconds.

4. Wait for 60 to 90 seconds until all the water drips from the brewer.

5. Serve and enjoy!

“Exceptional Coffee for the Adventurous Explorer”

We taste: ripe strawberry, nectarine, tropical fruit

Farm: Finca Hakuna Matata & Maputo owned by Henry and Verena Gaibor
Region: La Perla, Nanegal, Pichincha
Processing Method: Honey
Elevation: 1,350 msl
Variety: Typica

We’re excited to welcome back another staff and customer favorite from Finca Hakuna Matata (yes, that’s the name of the farm, like the song, which is Swahili for "no worries") and Finca Maputo, owned by Henry and Verena Gaibor. They also operate a micromill and control their own wet-milling and drying.

The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine. They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland. They met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion—coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.

Together, they are doing everything right when it comes to picking, processing, and drying coffees. The Gaibors grow several different varieties, which are clearly divided and marked on their properties: Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.

Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. Despite its relatively low altitude for Ecuador (1,350 meters above sea level), the area where the farm is located has a very specific microclimate with high humidity and mist covering over the coffee fields in the afternoons. Evenings become much cooler as well, and this unique combination of characteristics give the coffees from Finca Hakuna Matata a very special quality.

When brewed, this honey processed coffee is juicy and sweet with notes of ripe strawberry and nectarine. Hints of melon and tropical fruit emerge as it cools, and the coffee continues to sweeten, becoming straight up candy-like.

RECOMMENDED RECIPE via the SIMPLIFY Brewer:

15g finely ground coffee

230g hot water

1. Set a paper filter in SIMPLIFY the Brewer and rinse the filter (or not if you are lazy).

2. Pour water at the center of 15g fine ground coffee. (No circular motion!)

3. Pour 230g of water for 30 seconds.

4. Wait for 60 to 90 seconds until all the water drips from the brewer.

5. Serve and enjoy!

We taste: blood orange, cherry, tropical

Farmers: smallholders delivering to the Gakenke washing station
Region: Kayanza
Processing Method: Honey
Elevation: 1,650-1,950 msl
Variety: Bourbon

This coffee comes to us from the hills of Burundi, the heart of Africa. Gakenke Washing Station is located in the province of Kayanza and was established in 1991. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. There are 2,667 farmers that deliver to this washing station, each farmer holding only 250 trees on roughly a tenth of a hectare. 

Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.

Instead of the traditional washed process, this coffee is a “honey” process. Honeys in Burundi are a rarity, but recently washing stations have been experimenting with this process, yielding tasty results. Ripe cherries are pulped, then immediately placed on raised beds for drying. Regular turning intervals create a honey process most similar to the classic Costa Rican honey process, producing flavors of subtle red fruits and noticeably elevated levels of sweetness in the cup.

When brewed, this coffee is complex and juicy with subtle nuances of blood orange and hints of cherry as it cools. It’s a delicious choice for any brewing method.

We taste: berries, milk chocolate, jammy

Wet Mill/Washing Station: Banko Gotiti
Region: Worka, Yirgacheffe
Processing Method: Natural (Grade 1)
Elevation: 1600-2300 msl
Variety: Ethiopian Heirloom Varieties

Banko Gotiti is a village in the Yirgacheffe ("Ir-ga-CHEF-ay") region in southern Ethiopia. The Banko Gotiti cooperative was founded in 2012 and has about 300 members who grow a mix of heirloom Ethiopian varieties of coffee.

Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds. Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. 

When brewed, this naturally processed coffee is juicy and sweet with hints of blueberry jam, milk chocolate, and ripe peach. As it cools, the coffee continues to sweeten as winey hints of raspberry emerge.

We taste: clementine, raisin, herbaceous

Farm: Frinsa Collective
Region: Bandung, Tilu Mountains, Pangalengan, West Java
Processing Method: Washed
Elevation: 1,400-1,700 msl
Variety: Andungasari, Bor Bor, Katrika, Ateng

The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The "collective" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java.

The Collective uses several processing methods beyond washed coffees, including honey, natural, and anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.

The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7–10 days.

Javanese coffees have long been distinguished for their earthy, somewhat vegetal or herbaceous characteristics. When brewed, this washed coffee is mellow with hints of clementine orange, raisin, honeydew melon, and cola . Its creamy all by itself but holds its own with cream/milk.

We taste: melon, apple, milk chocolate 

Mill: Asman Gayo Mill
Region: Aceh
Processing Method: Washed
Elevation: 1,300-1,650 msl
Variety: Ateng, Bor Bor, Catimor, and Timor

This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals.

Farmers delivers coffee to the mill where, for washed coffees, only fresh red cherries can be purchased. The washed coffees are fermented for 36 hours after being depulped, then washed four times to remove the mucilage. They are then spread into a drying house or on raised tables to dry for about 14 days.

If you’ve pigeon-holed Sumatran coffees as being very earthy with flat acidities, think again! Because of the extra care taken in the processing of this coffee, it has a much cleaner, sweeter profile with a pleasant mild to medium acidity.

We taste: citrus, nutty, cocoa

Farm: Mina Rica owned by Carolina Posada
Region: Antioquia
Processing Method: Washed
Elevation: 1,750 msl
Varieties: Caturra, Castillo

Mina Rica is owned by Carolina Posada, a 3rd generation coffee producer from the Antioquia region of Colombia. Carolina’s passion is supporting emerging female voices in the coffee industry and supporting young coffee farmers so that they are encouraged to stay in the coffee business.

Mina Rica is the result of three generations of hard work, beginning with Carolina’s grandfather Mario. He owned a small farm, worked hard and made a living producing coffee. In 1960, he was murdered in an attempt to steal his coffee. Margarita, Carolina’s grandmother, was left pregnant and raising seven children. These were difficult times for her in the countryside, so she decided to move to the city in search of better opportunities. It was Carolina’s father who decided to continue the tradition of growing coffee. Now, Carolina has taken the torch.

Carolina’s family delivers this coffee directly to our roastery themselves, so how’s that for direct trade? ;)

We taste: honeysuckle, peach, sweet tea

Wet Mill/Washing Station: Halo Beriti
Region: Gedeb, Yirgacheffe
Processing Method: Washed (Grade 1)
Elevation: 2100-2300 msl
Variety: Ethiopian Heirloom Varieties

Halo Beriti Washing Station in the Yirgacheffe ("Ir-ga-CHEF-ay") region of southern Ethiopia was established in 2014 and serves 750 smallholder producers who deliver their coffee in cherry form. This particular lot is part of a "special preparation" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.

Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds. Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. 

When brewed, this washed Ethiopian coffee is complex with subtle notes of peach, apricot and sweet tea, along with delicate florals like honeysuckle, bergamot, and jasmine. Its subtle complexities may be washed out by the addition of cream/milk, so we love it best served black. (But you do you!)

We taste: milk chocolate, clementine, nutty

Farm: Finca Nuevo México owned by Ricardo and Carlos Ibarra Caiz
Region: La Concordia, Chiapas
Processing Method: Washed
Elevation: 1,100-1,420 msl
Varieties: Anacafe 14 (Pacamara & Catimor Hybrid), Catimor

From its very beginnings in 1964 to the present day, Finca Nuevo México is a family-run operation with over 50 years of experience in Arabica coffee production.

Located in the Custepec Valley Basin, the highest and driest coffee-growing area in Mexico, Finca Nuevo Mexico is part of the El Triunfo Biosphere Reserve. This protected natural area belongs to the International Network of Biosphere Reserves recognized by UNESCO.

This all-day-sipper has subtle hints of citrus that remind us of clementines along with notes of milk chocolate, brown sugar, and a nutty finish.

We taste: floral, nectarine, pineapple

Farm: Kateshi
Region: Northern province
Processing Method: Washed
Elevation: 1,300 msl
Varieties: Castillo, Catimor 129, F6
Certifications: Rain Forest Alliance

This uniquely complex coffee comes from the Kateshi Estate in the northern province of Zambia. It’s one of the first coffee estates in Zambia, established in 1972 close to Kateshi village. Back then, its wet processing facilities represented the heart of coffee production in northern Zambia having been the central mill for all coffee produced in the region.

Kateshi has been recognized for boldly challenging the gender stereotypes in Zambia, being the first and only coffee estate to employ women for traditionally male-dominated roles such as driving tractors and even larger equipment like road graders and bulldozers. A strong focus on gender equality makes this coffee directly contribute to the empowerment of women – and this is not restricted to the farm; the new found sense of independence and pride also spills over into the neighboring communities.

When brewed, this washed Zambian coffee is complex with hints of delicate florals like jasmine along with a tangy acidity reminiscent of nectarine and juicy pineapple.

We taste: red grape, blackberry, cocoa

Farm: Las Mercedes owned by Alfonso Guerra
Region: Antioquia
Processing: Method: Natural
Elevation: 1,800 msl
Varieties: Caturra

Located near one of the tallest mountains in Antioquia, Finca Las Mercedes has the perfect altitude and climate for producing excellent quality coffee as well as playing host to a diversity of native flora and fauna. In this ideally situated terrain, the Guerra family have dedicated 150 of their 386 hectares to coffee. The rest of the farm lies under native forest – some 236 hectares devoted entirely as nature and a watershed preserve.

In 1960, when Eduardo Guerra Sánchez bought Las Mercedes, the Finca was devoted entirely to dairy production. Don Eduardo’s background was coffee farming, however, and upon gaining control of the farm, he decided to give some small parcels of land over to coffee. Despite the family heritage, the farm continued to produce primarily milk until Don Eduardo’s son, Alfonso Guerra Velez, took control of the farm some 20 years later.

In the first few years alone, Don Alfonso planted 150,000 coffee trees on the farm, and since this time, the principal economic focus of the Guerra family has turned to coffee farming. Don Alfonso’s son, Juan Carlos Guerra, will be the fourth generation in his family to farm coffee and is now actively involved in the activities of the farm. Under his influence, the farm has increasingly focused on quality improvements and speciality coffee production.

When brewed, this naturally processed coffee is fruity with notes of red grapes and blackberries and cranberry along with base notes of chocolate and toffee.as. It’s sweet and creamy on its own but holds up well to milk and sugar.

We taste: pomegranate, floral, almond

Farmers: 76 small holder farmers
Region: Cantinil, Huehuetenango
Processing Method: Washed
Elevation: 1,500-1,800 msl
Variety: Bourbon, Catuai, Caturra, Pache

This coffee comes to us from 76 small holder farmers in the highlands of Guatemala, near the border of Mexico. We’ve seen firsthand how hard it is to grow high-quality coffee in this extremely mountainous region, so we have the utmost respect for the people who make it possible.

Coffee farming practices in Guatemala are similar to those of other countries in the region. However, the country has an abundance of water, volcanic soil, and very distinct microclimates compared to its neighbors.

When brewed, this coffee is complex with hints of pomegranate and white grape. Subtle florals like honeysuckle and chamomile emerge as it cools with a pleasantly nutty, almond-like finish. It’s delicious however you serve it!

We taste: melon, pear, cola

Farm: several hundred local smallholder farmers
Region: Eastern Highlands
Processing Method: Washed
Elevation: 1,400-1,900 msl
Varieties: Arusha, Bourbon, Typica

We love to offer coffees from Indonesia, specifically Papua New Guinea, as often as we can because of their unique, yet crowd-pleasing flavors, mild acidity, and heavy body. This coffee comes from Namugo, which is the local name in the Okapa dialect for the mountainous rainforest region in which the coffee grows in the Eastern Highlands.

The majority of coffee production in PNG comes from smallholder farmers, each with around 1–2 hectares called “gardens” in which they grow small amounts of coffee and other subsistence crops. Less than 3% of the country is used for commercial agriculture, and forest makes up more than 63% of Papua New Guinea’s landscape.

Most of the coffee in Papua New Guinea is processed as Washed lots. Because of the very small size of the average farm, it is done at central processing units or washing stations that are privately or cooperatively owned and operated. The coffee is picked ripe and typically depulped the same day, then fermented for 24–48 hours before being washed clean of mucilage. Drying is typically done on tarpaulins or raised beds.

In the cup, this earthy, herbaceous coffee is balanced with a pleasant, mellow acidity that reminds us of cola, honeydew melon, and pear. It has a creamy, syrupy body and holds up well in milk.

We taste:  chocolate, caramel, toasted nut

This blend of coffees from Colombia and Nicaragua is a crowd-pleasing, every day, all day sipper. The subtle hints of flavor we taste are the perfect combination of chocolatey goodness and nuttiness with a mild, approachable acidity. It’s reminiscent of one of our favorite chocolate, peanut, and nougat-filled candy bars. (You know the bar.)

This blend is delicious served as a drip coffee or as an espresso. Drink it black or however you like it. This is a judgement-free zone. ;)

Note: This is NOT an artificially flavored coffee. None of our coffees have any added flavors or additives, period. The flavors we list are simply subtle nuances or aromas.

A summer classic, this blend is designed to be fully immersed in cold water overnight to produce a creamy and balanced cold brew.

We taste: walnut, dark chocolate, gala apple

Country/Farm: Nicaragua Los Papales
Region: Jinotega
Process: Washed
Elevation: 1,300-1,700 msl
Varieties: Bourbon, Catuai, Caturra, Pacamara
Certification: Rainforest Alliance

For more info on this coffee and our ongoing relationship with the Lopez family, check out this link.

We taste:  cashew, cherry, creamy

This tasty blend of washed coffees from Colombia and Mexico is the perfect answer for those looking for a balanced, approachable cup.

The fragrance of this freshly ground coffee contains hints of stone fruit, toffee, and milk chocolate. On the cupping table, we tasted cherry, citrus, and candied nuts. As it cools, it gets increasingly creamy and sweet with hints of plum.

We taste: cocoa, caramel, molasses

Country/Farm: Nicaragua Los Papales
Region: Jinotega
Process: Washed
Elevation: 1,300-1,700 msl
Varieties: Bourbon, Catuai, Caturra, Pacamara
Certification: Rainforest Alliance

This customer favorite walks the line between two worlds: the illusive “medium “roast and the “dark” roast. We roast it slightly darker than the rest of our single origin coffees, caramelizing more of the coffee’s natural sugars without adding much roast flavor. This approach brings out caramel-like undertones while preserving subtle hints of fruit character.

For a darker roasted version of this coffee, try our darkest roast: Deluminator.

For more info on this coffee and our ongoing relationship with the Lopez family, check out this link.

We taste: berry jam, malted chocolate

Our current iteration of Hexproof features a blend of coffees from Colombia and Ethiopia. The fragrance of this freshly ground coffee contains a medley of cocoa and candied nuts with a hint of fruity sweetness.

Fun Fact: In the past, we had a beloved Holiday Blend once a year that was such a big hit, we decided to rename it and carry it all year (or until we sell out). The name of that coffee? Yep—Hexproof! Our customers love it for its balance, creaminess, and sweetness. Berries and chocolate? Yes please!

We taste: molasses, smoke, orange

*Note: This coffee is not the darkest roast that exists on the planet. It’s just our darkest roast. It’s a touch darker than our Sweet Street with hints of smoke.

Country/Farm: Nicaragua Los Papales
Region: Jinotega
Process: Washed
Elevation: 1,300-1,700 msl
Varieties: Bourbon, Catuai, Caturra, Pacamara
Certification: Rainforest Alliance

For more info on this coffee and our ongoing relationship with the Lopez family, check out this link.

SQ1 Sample Box

Taste the specialty coffee rainbow! This sample box includes SIX (6) 80 gram sample packs of our favorite single origin coffees. That’s the perfect amount of coffee to:

• brew a large pot of each coffee

• brew a few pour-overs or french presses of each coffee

• host a few cupping sessions with each coffee

Individually or as a set, these sample packs are a terrific gift to brighten someone’s day.

Need a cupping kit? We’ve got you!

Keystones and tulips and eagles, oh my! It’s SQ1 swag at it’s swaggiest.

These sticker sheets each contain four 1.5” stickers.

Available in black & white or copper metallic.

We get it. Sometimes convenience wins the day.

But thanks to our new compostable coffee pods, you don’t have to sacrifice the quality of your coffee or your support for SQ1!

It’s Square One Coffee—freshly roasted, freshly ground, packed into compostable coffee pods, and nitro sealed in recyclable packs to preserve all that freshness. We’re currently offering single pods, 12-packs, 30-packs, and 50-packs of the following coffees:

• Honduras La Providencia (medium roast)

• Sweet Street (medium-dark roast)

• Decaf (Nightcap, medium roast)

The Benefits:

• More Flavor —> We use 40% more coffee per pod.

• Better Flavor —> We use fresher coffee, nitro sealed.

• Better Extraction —> The filter design allows optimal flow.

• Lower environmental impact —> The pods are compostable.

• Supporting a small, family owned business —> Thank you!

Brewing recommendations: We recommend brewing one pod with 8 ounces of filtered water.

Note: These eco-pods are compatible with most pod and/or k-cup style brewing machines. These are NOT compatible with Nespresso pod brewers.

Introducing: SIMPLIFY the Brewer!

Delicious hand-brewed coffee just got even easier. From newbies to professional baristas, anyone can make great coffee with SIMPLIFY. We like the results so much that we’ve started using it in our café for our manually brewed coffees.

A tasty cup of hand-brewed coffee is only 90 seconds away. No blooming, no circular pouring motion, and no secret dances or handshakes needed. Simply pour the hot water into the center of your coffee for 30 seconds, wait for it to finish dripping through the filter, then enjoy!

Filters: We recommend using Kalita Wave 185 filters.

Designed and crafted in Japan by BATHTUB COFFEE.

Recommended Recipe:

15g finely ground coffee

230g hot water

1. Set a paper filter in SIMPLIFY the Brewer and rinse the filter (or not if you are lazy).

2. Pour water at the center of 15g fine ground coffee. (No circular motion!)

3. Pour 230g of water for 30 seconds.

4. Wait for 60 to 90 seconds until all the water drips from the brewer.

5. Serve and enjoy!

100 Count Chemex Filters

FS-100
-Pre-folded square filters
-Fits all Chemex models except CM-1, CM-1C, CM-1GH

FP-2
-Unfolded half circle filters
-Fits CM-1, CM-1C, CM-1GH (typically used for the 3-cup Chemex)

The MiiR Airlock Coffee Canister is designed to lock in flavor and extend the freshness of your coffee beans or grounds. Ideal for coffee enthusiasts, home baristas, and anyone looking for premium coffee storage solutions that preserve flavor. Featuring an easy-press inner seal that forces air out, this stainless steel coffee canister holds up to a standard 12oz bag of coffee.

Every MiiR product sold helps fund nonprofit organizations that work to empower communities, while investing in the health of our natural environments.

Care: Wash before first use. Hand wash recommended. Do not freeze, do not microwave, do not bleach, do not overfill.

CAUTION: Choking hazard, may contain small parts not suitable for children under 3 years.

This kit includes 6 cupping bowls (unbreakable, lightweight, stackable, heat-preserving, 100% food grade high density polyethylene) and one of the following options for cupping spoons:

• 6 Cupping Bowls Only

• 6 Cupping Bowls + 2 Spoons

• 6 Cupping Bowls + 2 SQ1 Spoons (rose gold)

Basic cupping recipe & procedure: 10 grams of coffee (plus ~2g to purge your grinder before grinding) per cupping bowl + hot water to just under the rim (170g). Steep for 4-6 minutes, break crust by pushing the back of your spoon from on side to the other, stir 3 times (horizontally, top-to-bottom), skim the surface, slurp away!

Now all you need are 6 delicious coffee samples to cup! And you’re in luck, because we’ve got a single origin 6-pack here!

This box includes four different 12oz bags of whole bean coffee, hand selected each week by our roasters to include what’s freshest and most delicious.

Give the coffee enthusiast in your life a unique experience. Give them the gift of a coffee training class with SQ1 at our HQ in Lancaster, PA!

Your recipient can choose from the following training classes:

• Espresso 101

• Milk Lab (students must complete Espresso 101 prior to this class)

• Manual Brewing

• Espresso 201 (students must complete Espresso 101 prior to this class)

• Class Bundle: Espresso 101 & Milk Lab (same day)

• Class Bundle: Espresso 101 & Manual Brewing (same day)

As you add this to your cart, you’ll be asked for all the relevant info. You tell us who and when, and we’ll email your recipient to let them know the good news(!) and get them signed up for their desired class and date. All you have to do is sit back and wait for the IG Stories to roll in.

For more info contact: education@squareonecoffee.com

The SQ1 Heavyweight Tote from FEED features our Rosette Heart design which symbolizes good luck and love. This is a classic style tote with a meaningful impact - every purchase helps provide 5 school meals to kids around the world.

• 8 oz. totes made from 100% GOTS Certified Organic cotton

• 10.5" handle drop height

• Overall dimensions: 14"H x 17.25"W x 5.5"D

We’re excited to partner with Umeshiso to bring you this custom engraved SQ1 cupping spoon in rose gold. Each spoon is individually boxed, making it an excellent gift.

Umeshiso’s “Little Dipper” was declared Best Spoon by Bon Appetit, and it’s perfect for slurping coffee, tasting broths and soups, or digging into your favorite spoon-friendly meal. Try it with ice cream and cereal!

☕️ Cupping coffee? The Little Dipper is perfect for slurping.

🥣 Eating food? The Little Dipper is great for anything spoon-friendly.

The Little Dipper is 6.4″ long, dishwasher safe, and made of stainless steel with electroplated coating. It has a solid weight, a compact handle, and a deep bowl.

Looking for some delicious coffee to slurp? You’re in luck, because we’ve got a single origin 6-pack here!

*New* SQ1 Enamel Pins have landed!

Treat your backpack, bag, purse, satchel, or denim jacket right. These adorable 3/4” copper plated enamel pins are available individually ($5 each) or in a 3-pack ($12). The three featured designs include:

• black pin with white PA Keystone

• teal pin with the SQ1 Keystone Tulip Cup

• white/copper pin reading "Wilkom" ("welcome to our home")

Build your own gift box by selecting your favorite tea and you’ll get 10% off the bundle!

The gift box includes:

• your loose leaf tea selection

• an 8 ounce jar of local honey

• a box of loose leaf tea filters (100 count)

Local Honey: Add some local sweetness to your life! (8 oz.) If you’d like to simply add a jar to your order, you can do that here. Current varieties: Wildflower or Orange Blossom (from Wampler’s).

Tea Filters: 100 count pack of Finum tea filters for loose leaf tea. If you’d like to simply add a single pack of filters to your order, you can do that here.

PA Pride! #LancLove #717represent

Adorned with our “tulip cup” design, these 4” teal vinyl keystone stickers are ready to spruce up your wall, folder, journal, laptop, skateboard, bike, or whatever needs sprucin’.

(The second photo shows this 4” sticker next to a 1.5” sticker for reference.)

This ceramic C-handle mug features our unofficial motto "Do Good Work" on one side, and our logo on the other. It holds up to 11 ounces of your favorite beverage.

Locally screen printed and microwave safe. We recommend hand washing them to prolong the life of the design.

SQ1 Camp Cup by Miir (12 oz.)

Make your campfire memories a little warmer with our modern take on Grandpa's old camp cup. Insulation means you won't burn your hands (or melt your face), powder coating means no chipping or rusting, and your new stylish daily coffee cup will make you the envy of the office/basecamp.

Available in white or evergreen.

Features:

• Thermo 3D ™ Double Wall Vacuum Insulation Technology

• Keeps cold, stays hot

• Does not sweat

• Lid and cup are BPA free. Press-on lid prevents splashes and keeps drinks warm longer

• 18/8 Medical grade stainless steel doesn't transfer flavor & no metal aftertaste

• Hardshell™ Powder coat

• Product to Project™: Every product sold funds a trackable giving project.

SQ1 Travel Mug and/or Wide Mouth Bottle by Miir (16 oz., white or green)

Update: This mug comes with a 360° single sip-through travel mug lid and is now available in white, green, or gray.

It’s the perfect every day travel mug built for people on the go. A wide mouth opening makes it easy to clean and add ice cubes. Built with Thermo 3D™ Double Wall Vacuum Insulation, these bottles keep your drink hot or cold for hours on end.

Features:

• Thermo 3D ™ Double Wall Vacuum Insulation Technology

• Temp Deflector™ Technology reflects hot and cold temps back into the bottle instead of through the lid keeping your drink warmer for longer.

• 18/8 Medical grade stainless steel doesn't transfer flavor & no metal aftertaste

• Stays cold for 24+ hours and hot for up to 12 hours

• Hardshell™ Powder coat

• BPA Free

• Does not sweat

• Leak free design

• Cup holder compatible

• Ice cube compatible

• Easy to clean

SQ1 Tumbler by Miir (12 oz.)

Inspired by the timeless paper cup, Miir’s 12 oz. Vacuum Insulated Stainless Steel Tumbler is simple, easy to travel with, and fits comfortably in both your cupholder and daily routine. From coffee tumbler to iced tea cup, this double wall vacuum insulated tumbler will keep your drink hot or cold longer. 

Features:

• Cup holder compatible

• Thermo 3D ™ Double Wall Vacuum Insulation Technology

• Keeps cold, stays hot

• Does not sweat

• Lid and cup are BPA free. Press-on lid prevents splashes and keeps drinks warm longer

• 18/8 Medical grade stainless steel doesn't transfer flavor & no metal aftertaste

• Hardshell™ Powder coat

• Product to Project™: Every product sold funds a trackable giving project.

Our neoprene koozies are a stylish way to keep your paws warm and dry all year round!

Available in white with keystone design or rainbow.

This tone on tone teal ceramic beauty features our Keystone Tulip Cup design and holds up to 11 ounces of your favorite beverage. Bonus: They also make terrific hand warmers.

Locally screen printed and microwave safe. We recommend hand washing them to prolong the life of the design. The back reads. “Start your day with Square One Coffee Roasters ~ Lancaster ~ Since 2007”.

The SQ1 6-panel hat comes in olive green and black featuring our criss-crossed tulip design on the front and our simplified logo on the back, both embroidered in white. This 100% cotton twill hat is structured with a velcro closure.

One size fits most.

SQ1 Tan Tee

This light tan t-shirt features our “Keystone Tulip” design front and center.

Available in XS-3XL (unisex) while supplies last. (See photo for size chart.)

Designed by Smith & Diction and screen printed locally.

Fabrication: 100% cotton

Represent your favorite Mom & Pop coffee roaster in PA with our heavyweight unisex tees.

Available in vintage black or vintage green in XS-2XL while supplies last.

Fabrication: 100% combed and ring-spun cotton

SQ1 Green Tee

This heather green t-shirt features our “Keystone Tulip” design front and center.

Available in XS-3XL (unisex) while supplies last. (See photo for size chart.)

Designed by Smith & Diction and screen printed locally.

Fabrication: pre-shrunk, 52% airlume combed and ringspun cotton, 48% polyester; by Bella + Canvas

This custom grey SQ1 hat features embroidery with the words “Square One” along with an adorable coffee mug emoji. The back features an adjustable fabric strap with brass buckle closure.

One size fits most.

SQ1 Jogger Pants*

Our team asked for them. We listened. You benefit! (*No jogging required.)

These black mid-weight fleece sweatpants feature a 3” SQ1 Keystone Tulip Cup patch on the left pocket . Completed with quality construction, elastic waistband with shoestring drawcord, sewn eyelets, sewn fly detail, back pocket, jersey lined hand pockets, and 1x1 ribbing at cuffs in a relaxed fit.

Sizing Note: These are technically ‘mens’ sizes, so they run large for petite folks. For those folks, we recommend ordering 1-2 sizes down.

Designed by Smith & Diction and embroidered by Clockwise.

Available in XS-2XL while supplies last.

Fabrication: 80% cotton, 20% polyester

Jasmine Pearls is a caffeinated, scented green tea.
Tasting Notes: magnolia, honeysuckle, bibb lettuce
Origin: Fujian, China

A super premium green tea which is arduously scented with blossoming jasmine flowers over the course of several nights then hand rolled into pearls, yielding a superb green tea with an undeniable jasmine flavor that is sweet and floral with notes of honey. (3 oz./4 oz.)

Brewing recommendations: For an 8 oz serving, steep 1 level teaspoon of leaf in 175°F water for 3 minutes. Enjoy!

Matcha is a finely ground green tea that contains caffeine.
Tasting Notes: soft, grassy, vegetal
Origin: Kyoto, Japan

Made from a premium grade Japanese green tea powder, this Matcha is soft and smooth with deep grassy and vegetal notes. This Matcha is assertive enough for lattes but smooth enough to drink on its own. Makes a great tasting beverage with or without milk.

We source our matcha from Marukyu Koyamaen, a highly regarded tea grower, procurer, and tea blender whose private tea estate, located in the heart of Uji, Kyoto, has a rich history dating back to 1704. Koyamaen has strict quality control systems in place that target a wide variety of issues that can affect the quality, taste, and characteristics of their tea: Teas are kept fresh using a unique drying system that reduces moisture in the leaf to an incredibly low level which is verified by an infrared optical moisture meter. Since a vibrant color is essential to the matcha experience, a colorimeter is utilized to ensure that the matcha has a naturally vibrant hue. Finally, the particle size of the matcha is strictly controlled which ensures each particle is fine enough to deliver an easy-to-blend, smooth-tasting beverage. (3 oz. per package)

Brewing recommendations: Sift 2-3 grams of powder into a bowl and whisk with 2-4 ounces of 175°F water until frothy. Serve or combine with milk (steamed or cold).

Crimson Berry is a caffeine free, herbal blend.
Tasting Notes: hibiscus, sour cherry, cranberry

Deep red in color, this infusion is a harmonious blend of hibiscus, elderberries, grapes, currants, and rooibos. Both sweet and sour notes make this refreshing, fruity blend a perfect choice for hot or iced tea.

Brewing recommendation: For an 8 oz serving, steep 1 heaping teaspoon of leaf in 212°F water for 4 minutes. Great both hot and iced. Enjoy!

Ingredients: Hibiscus, currant, rosehips, elderberry, cranberry, rooibos, & natural flavor.

Cascara Tea is a lightly caffeinated beverage made from dried coffee cherries

Tasting Notes: fruity, herbaceous, hibiscus, cranberry

Helsar de Zarcero Micromill is owned by Ricardo Pérez and brothers Felipe and Marvin Rodriguez and was built in the early 2000s in order to control the processing (and therefore the quality) of their farms. Since 2012, the University of Costa Rica and Helsar Micromill have been researching the possibility of creating food-grade cascara using modern technology, pasteurization, and specialization. In an interesting role reversal, the coffees used here were picked specifically to produce cascara—so the coffee seeds/beans are the "by-product" in this unique case.

Caturra, Catuai, and Villalobos coffees from Finca Santa Lucia and Finca Anons in Naranjo, Costa Rica, comprise this special lot.

After being harvested, the cherries are transported on the same day to a facility to be specially processed: The seeds (coffee!) in their mucilage are whisked away, but the removed pulp is washed, pasteurized, and dehydrated in a sterile environment to keep it free of pathogens, debris, and other not delicious stuff commonly found in “regular" cascara. This is the cleanest cascara we've ever seen, and we're pleased to offer is to you!

Brewing recommendations: For an 8 oz serving, steep 9 g of cascara at 200 F for 6 minutes. Enjoy!

Pack size: 1.5oz

A 100 count box of Finum tea filters. Simply scoop your desired amount of loose leaf tea into them and brew in your favorite mug or tea pot.

Add some local PA sweetness to your cup of coffee or tea. (8 oz.)

Current varieties:

• Wildflower (mild)

• Orange Blossom (complex)