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

    Ojo de Agua comes to us from our longtime partners at Finca Hartmann in Panama, where Ratibor and his four siblings take pride in producing great coffees while focusing on preserving the land through their growing practices. The family plants native shrubs and trees to maintain healthy soil and encourage wildlife while creating growth for shade-grown coffee. This care creates a truly spectacular coffee, bursting with creamy hazelnut and zesty tangerine, with a finish of fresh mint. If you haven’t tried this coffee, make sure to grab a bag.

    View Options

  • Hartmann Honey

    One of the pioneers on the producing side of coffee, Ratibor and his four siblings at Finca Hartmann have been wonderful partners of Novo for almost 15 years. Their experimentation with different coffee varieties and processing methods has helped bring some fantastic coffees to Denver, and their spirit of innovation has been emulated throughout Panama and elsewhere in Central and South America. This year’s Hartmann Honey is a blend of 3 different lots that we chose from our cupping table. Although this coffee arrived much later than normal due to shipping delays, it is still quite delicious with notes of deep brown sugar and ripe melon.


    View Options

  • Maragogype Natural

    The variety of Maragogype comes from a spontaneous mutation of Typica first found in Brazil – making it a very rare varietal.  Maragogype is a large plant with big leaves, has a long maturing time, low production and very large fruit. It also produces extremely large beans, which is why it is also known as “Elephant Bean coffee.”

    One of the pioneers on the producing side of coffee, Ratibor and his four siblings at Finca Hartmann have been wonderful partners of Novo for almost 15 years. Their experimentation with different coffee varieties and processing methods has helped bring some fantastic coffees to Denver, and their spirit of innovation has been emulated throughout Panama and elsewhere in Central and South America.

    Get this unique coffee while you can!

    View Options

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

  • La Huaca

    La Huaca is produced by a group of small-scale coffee producers in the community of Huabal, from Cajamarca, Peru. These 25 coffee growers are part of a larger group of coffee growers that are striving for the development of specialty coffee, resulting in an improvement of the quality of life of many coffee growing families in the region.

    View Options

  • Monte Grande

    Monte Grande arrives from Cajamarca, Peru, which borders Ecuador. It comes from a group of 25 coffee growers from the community of Jaen, at an altitude of 1600 – 1800 meters. These coffee growers are committed to protecting their culture and history as well as protecting their environment and lands.

    View Options


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

  • Huye Mountain

    This coffee comes from the Huye District in Southern Rwanda at elevations above 1900 meters. Around 1,300 producers deliver their freshly picked coffee cherries to a private washing station around the Huye community. The coffee is meticulously sorted by hand before drying on raised beds for 14-28 days. Our first Rwandan coffee this year, Huye Mountain is a bourbon variety bursting with bold pineapple tanginess, creamy amaretto, and darker notes of chocolate.

    View Options

  • Nyakibanda

    Our second Rwandan is a washed coffee and also from the Huye district. Grown at elevations up to 2000 meters, Nyakibanda is a collection of coffees from around 600 smallholder farmers. This fully washed coffee goes through multiple sorting processes before it is dried on raised beds for 2-3 weeks. The cup is packed with notes of caramel, tart kumquat, and a sweet white grape finish.

    View Options


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

  • Korgua PB

    Quite a few of you have reached out asking when this would be back and it’s with great excitement that we offer this fan favorite again. Papua New Guinea (PNG) has a wonderful terroir for producing great coffees: high elevations, a great climate, and solid agronomy, along with good processing techniques and varieties. Korgua PB is no exception. A peaberry coffee from the Korgua Estate, this coffee is smooth with deep syrupy and buttery notes, balanced by the sparkling freshness of lime.

    View Options

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.

    View Options

  • 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.

    View Options

  • Novo Decaf

    Decaffeinated using a water process that is exceptionally gentle on the coffee beans, Novo Decaf tastes just like a great cup of coffee should. Full bodied and mind-blowingly sweet, this decaf will please every coffee drinker.

    View Options

  • 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.

    View Options

  • Novo Decaf Espresso

    The same decaf espresso blend that we use in our shops, 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.

    View Options

  • 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.

    View Options

  • 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.

    View Options