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

  • Hartmann Honey Coffee

    Hartmann Honey

    After being plagued by pandemic shipping delays, this staff and customer favorite is finally in our hands!

    Hartmann Honey is a consistently delicious honey-processed coffee from our long time partners at the Hartmann Estate in Panama. Every year we look forward to this coffee and it does not disappoint! It makes for a well-rounded cup of coffee with a nice snap of Honeycrisp acidity, creamy Nougat, and Cashew balances it all out.

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  • Pinavete

    Pinavete comes to Novo from our good friend Olman Sauceda and his approximately 30 acre farm in the mountains near Dipilto in northern Nicaragua.

    Located at an altitude of 1300-1400 meters above sea level, Olman usually produces 4 different lots from different sections of the farm. He grows several different varieties of coffee including caturra, pacamara, geisha, java, and parainema. Several fruit trees are prevalent throughout the farm, including banana, guava, and several varieties of citrus. Malangas (similar to yucca or taro) are also common. All fertilization on the farm is done organically.

    This year’s “Pinavete” is 100% caturra processed using the traditional washed method. After the cherries are depulped (peeled), the seeds are soaked in tanks and where the remaining pulp is loosened and then washed off. The seeds are then dried in raised beds to 10-12% moisture content. Final milling and sorting is done just prior to shipment.

    Unfortunately due to logistical reasons, this coffee shipment arrived several months later than expected. Nevertheless, the flavors have held up quite well and we believe it was well worth waiting for.

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  • Duncan Estate

    Duncan Estate is a new washed coffee from Panama — we think you’re going to love it!

    We tasted rich fudge with the acidity and sweetness of green apple. It has a slightly drying, walnut finish with a silky mouthfeel. With a distinctive flavor combination like this, we’re confident that this is going to be a crowd pleaser!

    The Duncan Estate farm uses strict organic principles, using only fertilizer that is composted from coffee pulp. They provide free medical attention for their employees and have a free nursery for their kids. For nine years in a row, the Duncan Estate has gained recognition from UNICEF for their social programs, so you can feel good about supporting this Panamanian farm!

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  • Hartmann Natural

    We’ve been partnering with Finca Hartmann for over 15 years. Their experimentation with different coffee varieties and processing methods has helped bring some fantastic coffees to Denver. This pacamara is no different and brings wild flavors with this fairly unique varietal.

    Pacamara originated from a cross between pacas and maragogipe varietals. The pacas genetics give the plants dwarfism, and are much smaller than the typical coffee tree. Because of their compact size, they can be planted much closer together, helping to make efficient use of land, which helps create higher yield.

    This particular pacamara is vibrant and complex and reminds us of watermelon, yellow pear, and the sweetness of honey.

    Only available in 12oz or 2lb. 

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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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  • Timbio

    Timbio is a new Colombian coffee that surprised us at the cupping table by how well balanced it is. When brewed, almond is the first notable flavor, quickly followed by tart blueberry and grapefruit – which help to bring flavor balance. This is a great all-arounder that’s super easy to dig into and have cup after cup.

    This lot comes from 8 coffee producers with small farms in communities within the municipality of Timbio in the department of Cauca. Each producer has their own micro-mill where they process the coffee cherries before combining them all together to create this easy drinking coffee.

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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

  • Halo Hartume

    Halo Hartume is a community near the border between Gedeb and Kochere, two very famous coffee districts in Ethiopia’s coveted Gedeo Zone, otherwise known as Yirgacheffe. 396 producers from around the Halo Hartume washing station contribute to the final coffee.

    These sun dried Kurume and local cultivars bring big jammy vibes, grape juice acidity and the subtle sweetness of maple.

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  • Gerbicho Lela

    This Ethiopian coffee is sourced from family-owned farms around the Gerbicho Lela Cooperative, located in the district of Aleta Wondo. The Gerbicho Lella Cooperative is part of the Sidama Coffee Farmers Cooperative Union, an umbrella organization that helps support sustainable coffee from cooperatives in the Sidama region.

    These washed local cultivars bring about a unique combination of flavors like candied lemon, cherry tomato, and turbinado sugar. This coffee is excellent for everything from filter brew to espresso, and is sure to impress!

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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

  • Korgua Coffee

    Korgua

    Korgua has made its return! This time it’s not a peaberry, but a beautiful washed bourbon/typica. Papua New Guinea’s (PNG) Western Highlands have an ideal terroir for producing great coffees: high elevations, great climate, and solid agronomy. This combined with excellent processing techniques and coffee varieties help to produce exceptional coffees unique to this region of the world.

    This year’s crop of Korgua has a sweet and tart acidity of granny smith apple, spice of cinnamon, and a lovely creamy body.

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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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