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

  • El Mirador

    El Mirador is a coffee from Huehuetenango, the area of Guatemala where some of our favorite coffees are grown. El Mirador is named after the Sierra de los Cuchumatanes, the highest non-volcanic mountain range in Central America, which runs through Huehuetenango. This range is a perfect lookout, or “mirador” in Spanish. The 12 farms that produce El Mirador sit in this range, with altitudes from 1,400 to 2,000 meters above sea level. These 12 farms range from medium to small scale coffee growers, and are bonded by their commitment to producing excellent coffees. El Mirador is a wonderful coffee, bringing notes of toasted almond, starfruit, and a nice chocolate base.

     

     

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  • Alonso Bustos

    Every once in a while, we come across a coffee that is too good to pass up and we have to share it. This is one of those coffees.

    From producer Alonso Bustos comes this year’s first coffee in our Small Batch Series. This treat is a Catturon variety that is wild fermented for 150 total hours. The fermentation helps create a unique intensity of flavors possibly unlike any coffee you have tasted before!

    Please note, this coffee is sold as whole bean in 4 ounce pouches only.

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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

    A staff and customer favorite is back for its tenth year! Say hello to our old friend, San Sebastian from Colombia.

    We look forward to this coffee every year for its smooth, yet expressive flavors and this season’s harvest is no exception. The journey starts with a light citrus acidity, followed by sweetness of cherry, and rounding out with malt and chocolate.

    This beautiful Colombian coffee is exuberant enough to please the hard-core black coffee crowd, yet substantial enough to hold up to cream and sugar.

    San Sebastian comes to us from a group of approximately 100 small growers in the municipality of La Plata, located in the southwestern part of the department of Huila, in the foothills of the Cordillera Central. The coffees in San Sebastian are shade grown under the cover of Plantains, banana, Guamos, and Cachimbo trees. The picked coffee is fully washed on the producers’ farms and then fully sun-dried in covered patios and on African beds.

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Africa

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

    Coming from West Arsi, Ethiopia, this coffee comes from a collection of 742 smallholders at an elevation of 1900 – 2100 meters. This area is known for its dense and shaded forestry and abundant rainfall – making it an ideal location for growing coffee.

    We were impressed at our weekly cuppings with Riripa’s easy drinking nature and wide variety of tasting notes. Floral, Peach, Bergamot, and Malt stood out as the main flavors.

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  • Kateshi Estate

    This coffee comes to us from the Mafinga Hills, in Zambia’s Northern Province. Mafinga Hills is the highest point in the country, making it an optimal place for coffee cultivation. Kateshi is the closest village in the area and is the main mill for all coffee produced in the region.

    The Kateshi coffee estate is known for boldly challenging gender stereotypes in Zambia. They are the first and only coffee estate in the country to employ women for traditionally male-dominated roles such as driving tractors and even larger equipment like road graders and bulldozers.

    With a strong focus on gender equality, this coffee directly contributes to the empowerment of women. And this is not restricted to the farm: the newfound sense of independence and pride also spills over into the neighboring communities.

    Kateshi Estate made an impression with our team as it tasted more like a sun dried processed coffee despite being washed – no doubt a result of the yeast fermentation. You’ll taste floral sweetness like Orange Blossom, Raspberry-like acidity, and Hazelnut holding it all down together.

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  • Riripa Natural

    Riripa Natural might sound familiar as it is the exact same coffee as our previously released Riripa – but this time it is sun dried processed instead of washed.

    Coming from West Arsi, Ethiopia, this coffee comes from a collection of 742 smallholders at an elevation of 1900 – 2100 meters. This area is known for its dense and shaded forestry and abundant rainfall – making it an ideal location for growing coffee.

    Since the washed version of Riripa impressed our team, we were even more excited for Riripa Natural to arrive – and it did not disappoint! We tasted Lemon Bar, Fruit Punch, and Cocoa in this beautiful Ethiopian coffee.

    Try both versions of Riripa to taste the differences between processing methods!

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  • Kiaga

    Kiaga comes from 420 family owned farms (Othaya Farmers Co-op) around the Kiaga Factory (wet mill) in the Nyeri region of Kenya. Each farm generally has a half acre plot, with about 250 coffee trees being shaded by banana, grevillea, and macadamia trees.

    This unique coffee gave us savory notes of Sun Dried Tomato, hints of plum sweetness, and richness of Cabernet.

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Pacific

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

  • Tano Batak

    Tano Batak comes from the Lintong and Dolok Sanggul regions of Sumatra. This coffee is grown between 1400 and 1550 meters, making it some of the highest grown coffee in Northern Sumatra.

    Tano Batak uses a unique processing method called giling basah which is a traditional method of coffee processing native to Sumatra. In giling basah, or wet-hulled coffee, coffee cherries are picked, pulped, fermented, washed and then sun dried in their parchment. But before the coffee is fully dried, it is sold at market and then the parchment is hulled, still wet, at around 28-32% moisture content. The coffee then finishes drying in greenhouses to a 11-12% moisture content and is then sorted by hand.

    This year’s crop has notes of fresh cracked black pepper, woodiness of Cedar, and the rich sweetness of red plum.

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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

    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, 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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