Robin

Get Your Coffee Automagically

Set it and forget it.

 

Subscribe to your favorite coffees once and we will deliver them to you automatically every 1-4 weeks. Never run out of your favorite coffees again.

Simply select the coffee you want to receive in the store, click Subscribe, and choose how often you want it shipped to you.

 

Recurring-Order-Step1

 

We will process and ship your first order to you and the next will follow weekly, bi-weekly, monthly, or whatever interval you’ve chosen.

Once you’ve made your first subscription, you can swap coffees, skip deliveries, or change how often you receive your coffees anytime from your Subscription Dashboard.

Earlier Articles

TRIP REPORT – PART II – EL SALVADOR

TRIP REPORT: EL SALVADOR – JAN 21-28, 2013 Some of my favorite coffees year after year come from the tiny, but very diverse country of El Salvador. The cup quality is outstanding from the farms we work with, but perhaps even more, the relationships we have built as a company over the years with them are perhaps… Continue Reading

TRIP REPORT – FINCA LAS MERCEDES – EL SALVADOR

TRIP REPORT: EL SALVADOR – JAN 21-28, 2013 Some of my favorite coffees year after year come from the tiny, but very diverse country of El Salvador. The cup quality is outstanding from the farms we work with, but perhaps even more, the relationships we have built as a company over the years with them… Continue Reading

LOOKING BACK & LOOKING FORWARD

Well, the inaugural Flatlanders’ Barista Cup is in the books now and all of us are exhausted, but feeling pretty good! From what I saw, everyone had a great time, and learned a TON about espresso and some of our very close Direct Trade Farms. The presentations were awesome and far beyond what I think… Continue Reading

Anfim Grinder notes

So there has been a lot of buzz surrounding the competition circuit this season regarding a newer grinder on the scene.  The Anfim.Wanting to at least understand it better, if not use it ourselves, Jeff was nice enough to buy one for our team of baristi to experiment with and evaluate.  Here’s what we’ve found… Continue Reading