Small batch coffee, responsibly sourced and locally roasted.
Robert - Roast Master
Current Offerings
Fogsbe's Organic Espresso Blend
Fogsbe's Organic Espresso Blend
Fogsbe's Organic Espresso Blend
Bold, dignified, and full of character, just like the legendary pup it honors. Perfect for a classic espresso, Fogsbe’s Espresso Blend is named after our beloved dog Fogsbe, a noble soul with a big heart and a striking resemblance to Sir Didymus from Labyrinth. A blend of shade-grown coffees from South and Central America, this medium-bod
Bold, dignified, and full of character, just like the legendary pup it honors. Perfect for a classic espresso, Fogsbe’s Espresso Blend is named after our beloved dog Fogsbe, a noble soul with a big heart and a striking resemblance to Sir Didymus from Labyrinth. A blend of shade-grown coffees from South and Central America, this medium-bodied espresso offers both depth and brightness, with a flavor profile that remains consistent even as the specific coffees change.
Tasting Notes: Rich dark chocolate, citrus, fig, and caramel, finishing smooth with roasted nuts.
Certifications: Organic, Fair Trade
Tanzania Mbozi Mbewe Peaberry
Fogsbe's Organic Espresso Blend
Fogsbe's Organic Espresso Blend
Grown by smallholder farmers at 1600–1800 meters in the highlands of Songwe, Mbozi, this washed peaberry coffee showcases the vibrant character of East Africa. Farmers deliver ripe coffee cherry to the Mbewe washing station, which expanded in 2024 with its own wet mill to improve quality and consistency from harvest through processing. Ca
Grown by smallholder farmers at 1600–1800 meters in the highlands of Songwe, Mbozi, this washed peaberry coffee showcases the vibrant character of East Africa. Farmers deliver ripe coffee cherry to the Mbewe washing station, which expanded in 2024 with its own wet mill to improve quality and consistency from harvest through processing. Carefully washed and dried on raised beds, this lot offers a sweet, bright, and approachable cup with plenty of complexity.
Tasting Notes: Orange honey, brown sugar, black tea, and baking spice with bright citrus acidity and a syrupy sweetness.
Processing: Wet Process (Washed)
Drying Method: Raised Bed Sun-Dried
Cultivar: Bourbon, N39
Certifications: None
Rwanda Nyamasheke Coproca
Fogsbe's Organic Espresso Blend
Mexico Organic Chiapas Decaf
Grown at 1830 meters in Rwanda’s Nyamasheke District, this washed coffee comes from the Coproca washing station in Kanjongo, a high-elevation site known for producing refined and expressive lots. Once a cooperative and now privately managed, Coproca emphasizes careful cherry selection, wet processing, and slow drying on raised beds. Sourc
Grown at 1830 meters in Rwanda’s Nyamasheke District, this washed coffee comes from the Coproca washing station in Kanjongo, a high-elevation site known for producing refined and expressive lots. Once a cooperative and now privately managed, Coproca emphasizes careful cherry selection, wet processing, and slow drying on raised beds. Sourced through Farm Gate relationships and composed of Bourbon cultivars, this lot highlights the clarity, sweetness, and nuanced character typical of Rwanda’s best coffees.
Tasting Notes: Medium-bodied with notes of brown sugar, soft spice, raisin, and tea-like florals, with balanced acidity and a refined sweetness.
Processing: Wet Process (Washed)
Drying Method: Raised Bed Sun-Dried
Cultivar: Bourbon
Certifications: Farm Gate
Mexico Organic Chiapas Decaf
Mexico Organic Chiapas El Paraíso
Mexico Organic Chiapas Decaf
Sourced from smallholder farms throughout Mexico’s southern Chiapas region, this organic decaf is a clean, approachable coffee with comforting notes of malt, caramel, and chocolate. The coffee is decaffeinated using the Mountain Water Process, which removes 99.9% of the caffeine while preserving the coffee’s natural sweetness and characte
Sourced from smallholder farms throughout Mexico’s southern Chiapas region, this organic decaf is a clean, approachable coffee with comforting notes of malt, caramel, and chocolate. The coffee is decaffeinated using the Mountain Water Process, which removes 99.9% of the caffeine while preserving the coffee’s natural sweetness and character. Grown at elevations ranging from 1200–1800 meters, this lot offers a balanced cup with gentle brightness and a smooth, bittersweet finish.
Tasting Notes: Malt syrup, brown sugar, pecan and chocolate with gentle brightness and a clean finish.
Processing: Water Process Decaf (Mountain Water Process)
Drying Method: Patio Sun-Dried
Cultivar: Caturra, Costa Rica, Marsellesa, Typica
Certifications: Organic, Fair Trade
Mexico Organic Chiapas El Paraíso
Mexico Organic Chiapas El Paraíso
Mexico Organic Chiapas El Paraíso
Sourced from smallholder farms in La Concordia, Chiapas, this washed coffee comes from farms ranging from 1400–1900 meters in elevation. Most producers farm just 3–5 hectares and process their own coffee at home, using small-scale equipment to depulp, ferment, and dry the coffee before delivering it to the local mill. This community blend
Sourced from smallholder farms in La Concordia, Chiapas, this washed coffee comes from farms ranging from 1400–1900 meters in elevation. Most producers farm just 3–5 hectares and process their own coffee at home, using small-scale equipment to depulp, ferment, and dry the coffee before delivering it to the local mill. This community blend brings together coffees from multiple farms and cultivars, resulting in a versatile and approachable lot that works well across a range of roast levels.
Tasting Notes: Molasses, pistachio, toasted almonds, and chocolate with mild acidity and a bittersweet finish.
Processing: Wet Process (Washed)
Drying Method: Patio Sun-Dried
Cultivar: Bourbon, Caturra, Costa Rica 95
Certifications: Organic, Fair Trade
Ethiopia Organic Buture
Mexico Organic Chiapas El Paraíso
Mexico Organic Chiapas El Paraíso
Grown by smallholder farmers in Ethiopia’s Western Jimma region and processed at the Buture washing station, this Grade 1 lot showcases the region’s characteristic honeyed sweetness, juicy body, and subtle fruit and tea notes. Buture works with farmers across surrounding villages, carefully sorting and processing cherry before drying the
Grown by smallholder farmers in Ethiopia’s Western Jimma region and processed at the Buture washing station, this Grade 1 lot showcases the region’s characteristic honeyed sweetness, juicy body, and subtle fruit and tea notes. Buture works with farmers across surrounding villages, carefully sorting and processing cherry before drying the coffee on raised beds. The result is a sweet, balanced cup with layers of honey and raw sugar, bright fruit, and refreshing acidity.
Tasting Notes: Maple sugar, peach, lemon, and dark chocolate with juicy acidity and a sweet, syrupy finish.
Processing: Wet Process (Washed)
Drying Method: Raised Bed Sun-Dried
Cultivar: Heirloom Varieties
Certifications: Organic, Fair Trade
Kenya Kiambu Fram Farm
Costa Rica Reina Elizabeth
Costa Rica Reina Elizabeth
Grown by the Kariruki family at Fram Farm in Kenya’s Kiambu region, this estate coffee is planted entirely in SL-28 at approximately 1850 meters. James Kariruki began farming coffee on a small plot inherited from his grandfather and has since expanded the family farm to nearly 30 hectares. Wet processed and carefully prepared, this lot of
Grown by the Kariruki family at Fram Farm in Kenya’s Kiambu region, this estate coffee is planted entirely in SL-28 at approximately 1850 meters. James Kariruki began farming coffee on a small plot inherited from his grandfather and has since expanded the family farm to nearly 30 hectares. Wet processed and carefully prepared, this lot offers a lovely combination of bright berry fruit, delicate spice, and rich chocolate sweetness.
Tasting Notes: Black currant, dried cranberry, cinnamon, and dark chocolate with bright acidity and a full, balanced body.
Processing: Wet Process (Kenya Type)
Drying Method: Raised Bed Sun-Dried
Cultivar: SL-28
Certifications: Farm Gate
Costa Rica Reina Elizabeth
Costa Rica Reina Elizabeth
Costa Rica Reina Elizabeth
Grown by Marvin Barrantes on his 8-hectare farm, Reina Elizabeth, in Costa Rica’s West Valley, this farm-gate coffee showcases the rich, fruit-forward character of a black honey process. After the outer skin is removed, much of the fruit is left intact on the coffee seeds, which are slowly dried on raised beds for around 12 days. Grown at
Grown by Marvin Barrantes on his 8-hectare farm, Reina Elizabeth, in Costa Rica’s West Valley, this farm-gate coffee showcases the rich, fruit-forward character of a black honey process. After the outer skin is removed, much of the fruit is left intact on the coffee seeds, which are slowly dried on raised beds for around 12 days. Grown at 1450–1550 meters, this lot combines layered sweetness with dark chocolate, juicy stone fruit, and a bright, structured finish.
Tasting Notes: Dark chocolate, blackberry, dried apricot and fig with bright acidity and a syrupy sweetness.
Processing: Honey Process (Black Honey)
Drying Method: Raised Bed Sun-Dried
Cultivar: Modern Hybrids (Sarchimor)
Certifications: Farm Gate
In Memory
