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

  • Mam

    Mam is a new single origin coffee from Huehuetenango, Guatemala. This coffee comes from a number of smallholder producers around Huehuetenango, from San Pedro Necta, Santiago Chimaltenango, Todos Santos Cuchumatan, Union Cantinil, La Libertad, and La Democracia. Brimming with sweetness, this caramel and chocolate heavy coffee is a joy any time of the day.

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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

    Producer Notes:

    Novo’s 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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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

  • Kiluku

    Kiluku comes from the Democratic Republic of Congo, the first coffee from this growing region that we’ve carried in a long time. This coffee is grown by the coop SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral), which is comprised of more than 5,600 farmers, roughly 20 percent of whom are women. This coffee has a wonderful flavor profile, with deep fruit, a creamy body, and an almost savory-like finish.

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  • Murambi

    Murambi is a fully washed Bourbon from the Muramvya region of Burundi. This coffee is processed by the Murambi Coffee Washing Station. This washing station operates at an altitude of 1,640 meters and processes coffee cherries from neighbouring small farms, which thrive at such a high altitude.

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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

  • 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.

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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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  • Coffee for Hospital Workers

    Join us in supporting those who are on the front lines in the battle against COVID-19. Send the healthcare workers at St. Joseph Hospital in Denver coffee in a 12 oz, 2 lb, or 5 pound bag. Every bag purchased will be delivered directly to the hospital by us. In these uncertain times, even the smallest gestures of generosity speak loudly, and by purchasing this coffee you’re not only helping to caffeinate the healthcare industry, you’re also helping a small business. Thank you for your constant support!

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