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Joe Roasting is proud to bring you The Daily, a rotating cast of coffees, based on seasonality, designed to be balanced and approachable. Whether it takes shape as a blend or as a single-origin offering, this selection showcases a harmonious expression of our favorite attributes in coffee from brightness to body, sweetness to finish. Our current house selection is a single-origin from Peru.
The Waverly 12oz
Lovingly named for our first store in New York City, the Waverly is the vanguard of Joe. Blended to achieve a balance of body, sweetness, and acidity, no matter what the season, this espresso is perfect as a straight shot or in milk. Our most recent combo includes Colombia El Paraiso, Peru Cenfrocafe Apukuna, and Papua New Guinea Baroida Estate.
Colombia El Paraiso 12Oz
el paraiso translates to paradise and that pretty much sums up this coffee. it's the product of a 62-member association of small farmers called aprocafeq el paraiso. Located in the growing region of huila, near the municipality of tarqui, the association consists of farmers who wash and dry their coffees on their own farms using traditional methods. this coffee comes to us through virmax, the colombian export company that operates several tasting and testing labs throughout the country. they negotiate prices with producers based on quality, so every producer they work with can fetch high prices for their hard work. through a process of consultation and continuous evaluation, virmax collaborates with farmers in the name of better coffee. this regional blend is comprised of caturra and colombia varieties and is grown at 1600-2000 meters above sea level.
Always exciting as either brewed coffee or espresso, Nightcap - our signature decaf coffee - is carefully chosen to fill the decaf drinker with comfort and curiosity. whatever the offering, this selection is balanced in sweetness, acidity, and flavor.
Ethiopia Guji Layo Toraga 12Oz
Sourcing coffee from Ethiopia is a fine art nowadays, navigating the waters of government-controlled exports that minimize coffee buyers' ability to form direct relationships and know what is going on right at the farm. However this special coffee was purchased from a single washing station operated by the Layo Toraga cooperative that processes coffees from member farms. This washing station is located in the Uraga region, about 30 kilometers south of Shakiso in the Guji zone of southern Ethiopia. It is home to nearly 1,000 members and is one of the many cooperatives that operates under the larger Oromia Coffee Farmer's Cooperative Union (OCFCU). Coffees grown here are Ethiopian Heirloom varieties grown at altitudes from 1,9002,200 meters above sea level under abundant shade.
Papua New Guinea 12Oz
the baroida estate is owned and operated by the colbran family. they have been growing coffee in the eastern highlands of papua new guinea since the mid 1960's. historically, they've presented their coffee to exporters to be blended and sold as generic lots from their region. however in 2010, they exported their own coffee for the first time as an estate selection. It turned out to be one of the cleanest, most vibrant coffees to come out of papua new guinea. since that first export, year after year they have implemented quality controls that have raised the bar even higher for the region's coffee quality. in addition to growing, milling, and exporting coffee from their estate, they also buy coffees from small farmers in surrounding areas, process the cherries and sell them on their behalf.
Guatemala Todos Santos 12Oz
When our head roaster, Ed Kaufmann, visited Guatemala earlier this year, he spent a great deal of time cupping alongside Josue Morales of Guatemala City's TG Labs. TG Labs is a consultancy focusing on traceable quality in Guatemala, and when Josue works with a coffee producer, they team up to hone in on farms' highest potential through daily harvests, separated lots, and careful analysis. Ultimately, this results in better prices for the farmer and better quality for those of us who buy through Josue. Josue presented us with several dozen coffees he thought we might like at Joe. At first sip, Ed fell in love with the Todos Santos. It was vibrant and exciting from bright start to lovely finish. As it cooled, it became evident that this coffee was going to be a Joe coffee. The body kept getting thicker and thicker. It was a syrupy and vibrant coffee.