The Coffee

Novo Coffee is a relationship-based coffee company. We build ongoing relationships with coffee producers and farmers. Purchasing from the same farms year after year helps improve farmers’ pricing, and in turn, the quality of the coffee.

We purchase our coffees in a number of ways; sometimes coffee comes from brokers or importers, and other times, we deal directly with the producer. Transparency all along the coffee chain allows us to make sure the coffee producers are getting the best prices for their coffees.

We want to connect one end of the coffee chain to the other for the sake of quality. We want to connect people on the producing end with people on the consuming end. In other words: “Get Closer.”

Central America

Panama has dominated our Central American offerings over the years. From our 15+ year relationship with the Hartmann Family to the super special geshas from Ninety Plus Gesha Estates (founded and operated by Novo co-founder Joseph Brodsky), exceptional coffees from Panama have been the rule. Coffees from El Salvador, Costa Rica, Guatemala, and more recently, Nicaragua, have all become important components as well. Look for fresh crop arrivals from April to June.

Our Beans

  • Ojo De Agua

    Novo has been partnering with Finca Hartmann for well over a decade and a half. Much like Novo being a pioneer in Denver’s coffee scene, the Hartmann family were pioneers for specialty coffee production in Panama.

    The Hartmann family preserved the rainforest on their land, and planted native shrubs and trees to maintain healthy soil and encourage wildlife – which it did in abundance. Their land is covered by a rainforest canopy, creating ideal conditions for coffee growth. Native birds have also returned to the rainforest, making the area famous for bird watching as well. The Hartmanns’ vision is to work together with nature, and work the land without destroying it.

    Ojo De Agua is the result of this family’s passion and conservation. All of this translates directly into flavors of Brazil Nuts, Honeycrisp, and Brown Sugar.

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  • Bonita Springs

    Before we can dive into the wild, natural flavors of Bonita Springs, we have to talk about where it grows.

    Finca Bonita Springs in Boquete, Panama grows and produces this incredible coffee. While the farm is only 10 minutes away from the city center of Boquete, the valley in which it resides is remarkably wild and fertile.

    2 rivers, 4 streams, 5 natural springs, and 2 waterfalls flow through the 36 hectares of this farm. All of this natural water combined with high rainfall and humidity create a spectacular micro climate that is prime for growing incredible coffee.

    Just as the land is wild and natural, so too is this coffee. Big fruity notes dominate the overall taste as dried strawberry, cherry cola sweetness, and a dark chocolatey base. Bonita Springs is a stunning coffee that you’ll remember for a very long time.

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South America

Colombia produces around 12% of the world’s coffee supply. It makes up a similar percentage of what we purchase here at Novo. We’ve been buying San Sebastian from the OCCICAFE cooperative in the state of Huila for close to 10 years. Look for us to branch more significantly into other origins soon — likely Ecuador, Peru, and Brazil.

Our Beans

  • San Sebastian

    Returning for its 11th illustrious year at Novo is our favorite Colombian, San Sebastian!

    Every year we anticipate San Sebastian’s return for being the epitome of what a great Colombian coffee can be – balanced, while being round and deliciously sweet. From this season’s harvest, we’re tasting the flavor and acidity of Cherry, the fresh and herbal notes of Sweet Tomato, and the deep sweetness of Toffee.

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Some of our all time favorite coffees have come from this beautiful continent. Ethiopia has and will likely continue to dominate our offering lists — from our early days of Amaro Gayo, Aricha, and Beloya to the more recent Anyetsu and Belekatu — this is an origin of seemingly limitless flavor profiles. Regular appearances are also made by great coffees from Kenya, Rwanda, Burundi, and more.

Our Beans

  • Riripa

    Riripa has made its anticipated return! This coffee brought such great and unique flavors last year that we had to buy from this year’s crop as well. This Ethiopian coffee comes from a group of 742 smallholders in the Riripa area of Nensebo district, in West Arsi.

    The area of Riripa is known for its densely shaded forestry and false banana trees, both key in helping to encourage coffee plant growth. The abundant rainfall in the area also helps make Riripa an ideal location for coffee plants to thrive.

    Riripa is quickly becoming a roastery favorite by showcasing big, sweet citrus and floral flavors. In this year’s crop we experienced Lemon Drop, Sweet Cherry, and the delicate florality and sweetness of Honey.

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  • Simbi Rugarama

    Simbi Coffee is a cooperative situated in the Huye district within Rwanda’s southern province. Comprising 1,850 members, with 80% being female producers, the cooperative was founded in 2013. Since its inception, it has upheld rigorous standards in coffee selection and processing to consistently deliver top-quality coffees each season. This particular microlot originates from 300 smallholder farmers in the Rugarama village.

    When cupping, we experienced the acidity and sweetness of dried apricot, the richness of caramel, and a pleasant earthiness of nutmeg throughout.

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  • Huye Mountain

    Sourced from the Huye District in Southern Rwanda, this coffee grows at elevations ranging from 1600–2200 meters. Approximately 1,300 producers contribute their freshly harvested coffee cherries to a private washing station in the Huye community. Here, the coffee undergoes meticulous hand sorting before being dried on raised beds for a period of 14-28 days.

    Huye Mountain stood out to us for its clean grape expression, the delicate sweetness and tartness of apricot, and its juicy mouthfeel.

    We’re glad to bring this coffee back again and hope that you’ll love it as much as we do.

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Sumatra is the largest island in Indonesia and is generally the only Indonesian coffee origin that we bring in to Novo. The “wet-hulled” processing method characteristic of Sumatran coffees brings a variety of unique-to-origin flavors. For us, the best ones bring a tangy acidity, spices, syrupy sweetness, and often notes of leather, tobacco, and cedar.

Our Beans

  • Java Tikukur

    Ever tried genuine “java” FROM Java? Java Tikukur, our latest release, lets you do just that!

    Hailing from West Java, Indonesia, it’s named after the local “Tikukur” turtle dove and a neighboring mountain. Local farmers here sell their coffee cherries directly to the Tenjolaya Ciwidey wet mill.

    The wet-hulling processing method was created in Sumatra and adopted throughout the region as an answer to the rainy and humid conditions that make drying green coffee a real challenge in this part of the world.

    This process pulps the cherries immediately and removes the husk or parchment at an earlier stage than conventional methods, while the green seed is still soft. After milling, the seeds are then fully dried to their target moisture content.

    We experienced the sweet and rich flavors of Plum, the sweetness of Fudge, and the earthiness of Pecans in this Java coffee. Experience this distinctive coffee today!

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Espressos & Blends

Blending beans is an art. We roast and blend all of our espressos and blends in-house for a perfectly balanced cup.

Our Beans

  • Four Leftys

    Four Leftys is Novo’s house blend, formulated from fully washed coffees of the Americas. By selecting outstanding washed coffees from different origins in the Americas and carefully blending them, the Four Leftys has a well rounded flavor profile, intended to have “classic” tasting notes.

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  • Espresso Novo

    Espresso Novo serves as tribute to both the classic espresso profile and Novo’s farmer partnerships. This medium body coffee is a blend of two distinct processing methods, and two very different growing origins. Containing both washed and sundried coffees from Ethiopia and the Americas, we find Espresso Novo to be a clean, balanced shot on its own, but robust enough to shine through in milk based beverages.

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  • Novo Decaf

    The same decaf espresso blend that we use in our shops, Novo Decaf tastes just like a great cup of coffee should. Full bodied and mind-blowingly sweet, this decaf will please every coffee drinker.

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  • Espresso Del Fuego

    We consider Espresso Del Fuego to be our “gateway coffee.” If you’re just starting your specialty coffee journey and are looking for a jumping off point, the Del Fuego is for you. A classic “coffee” profile, full bodied and sweet, with just a touch of roast, the Espresso Del Fuego shines as any brew method, not just as espresso.

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  • Novo Decaf Espresso

    Novo Decaf Espresso tastes just like the high octane stuff without any of the caffeine. Designed to be full and sweet on its own or in milk, you’ll never guess that it’s decaf.

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  • Haversack Steeped Coffee Bags

    Meet Haversack Steeped Coffee Bags, single-use coffee bags that are perfect for that easy cup, ready wherever, whenever. Novo’s Haversack is 100% fresh-ground coffee, with no additives or crystals of any kind, and nitro-sealed in guilt-free compostable packaging, removing any air that will affect flavor and quality. Simply steep the bag in hot water as you would tea, and experience the freshly brewed taste in an instant. They require no equipment outside of hot water, and unlike so many instant or ready to drink products, these taste really good.

    Next time you’re heading up to the mountains for some camping or skiing, staying at a hotel, or need that quick pick-me-up without the hassle, reach for your Haversack!

    Available as single bags or a six pack.

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  • Cold Brew Blend

    Beat the heat this summer with Novo’s Cold Brew Blend, the very same blend we use in our award winning Novo Nitro Cold Brew. Brewing great cold brew is a snap with this blend. All you’ll need is 12 ounces of the Novo Cold Brew Blend, ground for cold brew and 7 cups of filtered water. Then simply follow the instructions below.

    1. Add the ground coffee to an appropriate sized brewing vessel (we like the Toddy Cold Brew system, but a large mason jar works great).
    2. Add the water, fully saturating all the coffee grounds.
    3. Give the mixture a gentle stir to incorporate.
    4. Place in the fridge and let steep for 12-24 hours.
    5. After steeping, filter the coffee grounds from the water. If you don’t have a cold brewing system, pour the cold brew coffee first through a mesh sieve, then through a coffee filter.
    6. This creates a cold brew concentrate, which we recommend diluting with a 1:1 ratio of concentrate to water and then pouring over ice, but you should dilute it to taste.
    7. The concentrate will stay fresh in the fridge for 2-3 weeks.

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