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

  • Buenos Aires

    We’ve been partnering with this second generation family owned farm since 2018 and we’re happy to re-introduce this great coffee. Your first thought might be that this coffee is from Argentina but it’s actually named after the farm, Finca Buenos Aires. Coming to us from the northern part of Nicaragua, Finca Buenos Aires is part of a 215 hectare family estate operated by Olman Valladarez and Luis Emilo Valladarez Jr. They have a great deal of diversified shade and utilize modern farming techniques – like integrated pest management – to grow this wonderful coffee. The silky, nutty mouthfeel of this coffee is finished with a clean sweetness that makes you reach for another cup.

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  • Pinavete Natural

    Another returning favorite, the Pinavete Natural comes from our good friend Olman Sauceda who grows this delicious coffee on his 30 acre farm in the mountains near Dipilto in northern Nicaragua. This year’s crop is from the highest area of the farm and the freshly picked cherries were bagged and left for three and a half days then spread on raised beds to dry for 23 days. Drying the beans with the fruit and skin still surrounding them – we call this the natural or sundried process – helped develop some of the wonderful big fruit notes that we taste in this coffee. With syrupy goodness and sweet tangy flavor, this coffee is not to be missed.

    The second image here is of Olman Sauceda and Jake Brodsky, Novo co-founder.

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  • Talquezalar

    You may not have seen the name Talquezalar before, but this is not exactly a new coffee for Novo. At least, not really. Remember the El Mural? El Mural was a collection of coffees from farmers in and around Chalatenango, El Salvador. Talquezalar is one of those coffees.Finca Talquezalar is operated by Irene Del Socorro Gonzales Soza and was named by her father in law to honor his village. In operation for over 40 years, Irene took over the farm just last year after the tragic passing of her husband. Irene had worked alongside her husband for 13 years overseeing the farm, and now she works to build a legacy for her daughters and to create jobs and better incomes for her workers. This is an outstanding coffee, with rich milk chocolate notes, big melon and cherry fruit, and a lasting vanilla sweetness.

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  • Los Milagros

    Set on a valley in the Chiapas region of Mexico, this coffee is grown on a mountain called Cerro Male, or in the indigenous dialect, “The Hill of Miracles.” Indigenous tribes believed the water streaming under the mountain could heal the sick, and the caves carved in the mountain were utilized as a refuge during the Spanish Conquer. We won’t try to claim this coffee will foster miracles, but it is magical in its own way. With big strawberry and green apple notes, it’s a smooth chocolate milkshake in coffee form.


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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


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

  • Caplami

    We’re extremely excited to introduce Caplami, which is not only a new Novo coffee, but comes from a producing country we’ve never purchased from before, Cameroon. Cameroon sits in West Africa, unlike most other coffee growing regions such as Ethiopia, Rwanda, and Kenya, which are all East African countries. This coffee is a 100% java variety, first brought to Cameroon in the mid-20th century. This coffee is super fruity, with grape and orange notes, and finishes with a sweet, earthy note of tobacco.

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  • Aricha

    Aricha is a brand new Novo coffee from the Gedeo Zone in Ethiopia. Located in the Yirgacheffe District, this coffee comes from the Aricha Mill, a washing station owned and operated by Cherab na Betesebu and his family. The Aricha Mill is a bit of a celebrity in the Ethiopian coffee world: it can trace its origins to the legendary Misty Valley, a washing station that became synonymous with quality throughout the 2000s. The Aricha washing station was originally operated by Abdullah Bagersh as Misty Valley, but was sold in 2008 when Bagersh decided to focus on dry-milling. Now operating as Aricha Mill, this station receives coffee cherries from 650 small farmers throughout the region, who average around just two hectares of farmland each. Aricha’s commitment to quality makes this an outstanding example of Yirgacheffe coffee. Bright, floral, and fruity, this coffee has wonderful aromatics and an incredibly clean cup.

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  • Chelchele

    It’s been a while, but we think this sun-dried Ethiopian coffee was well worth the wait. Hailing from the Gedeo Zone in Ethiopia, this coffee is sourced from METAD, a third-generation family owned business. METAD is managed by Aman Adinew whose grandmother was the first African female pilot. Their business is comprised of over seventy percent women and partnered with another organization to create a successful cervical cancer screening program for women. They have the first and only SCAA certified coffee quality control lab on the African continent used to train both domestic and international coffee professionals. They mean serious business, and this coffee takes no prisoners. With a candied orange zest and rich chocolate notes, this coffee will brighten your day.

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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

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

    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.

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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

    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.

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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, don’t forget to pack 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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