Coffee Subscriptions

We choose the most beautiful coffees tempting our collective palates in the moment. A box of surprise and delight.

One bag of whole bean Arabica coffee.

Our signature blend and one of our bestsellers. This blend is carefully constructed as a wonderful way to explore specialty coffee. Featuring coffees from some of our favorite origins around the world, this blend is ideal for both batch brewing and pour over.

One bag of whole bean Arabica coffee.

Our house espresso. Intention Blend is intentionally designed to stand up in milk based drinks, as well as to be enjoyed as stand alone espresso served with seltzer water. A blend of Central and South American coffees, Intention Blend is balanced with layers of rich chocolates, and a creamy mouthfeel. Excellent for both espresso and drip.

One bag of whole bean Arabica coffee.

This elevated blend is a harmonious mix of high-quality Ethiopian and Colombian coffees. Perfect as a lighter automatic drip option or an easy going, refreshing pour over.

One bag of whole bean Arabica coffee.

Silver medalist in Golden Bean The Americas 2024!

Our super special espresso blend. We took two of our favorite single origin coffees from Ethiopia and Colombia and crafted a blend so good all you need to do is trust & believe.

One bag of whole bean Arabica coffee.

Worka Sakaro Washing Station is located in the Gedio Zone. The washing station collaborates with over 400 smallholder farmers in the region. These farmers cultivate their coffee on the steep mountain slopes, situated at approximately 2,000 to 2,200 meters above sea level. The coffee plants thrive in the shade of Birbira, Corsica Africana, and Ensete Ventricosum trees.

The coffee cherries are meticulously picked when they reach optimal ripeness then taken to the Worka Sakaro Mill for processing. At the mill, they are carefully dried on raised beds for a period of 18 to 21 days. Once fully dried, the coffee undergoes milling to remove the husks. It is then stored in a local warehouse before being transported for final processing and eventual shipment.

This particular lot from Worka Sakaro Washing Station aligns with the current trend of experimenting with various anaerobic processing methods. While it follows the same initial steps as a typical naturally processed coffee, there’s an intriguing twist. After the cherries are floated, they are placed into special plastic bags, flushed with a combination of carbon dioxide and nitrogen gas, and monitored over 3 to 7 days. The fermentation process varies based on mucilage content and environmental conditions. Once the cherries achieve the desired pH and color, they are removed from the bags and transferred to drying tables to complete the process.

Many of our long-term Mudlings will recognize the Worka as Mudhouse has been sourcing coffees from this region since 2014, and these beans have consistently delivered some of our most memorable coffee experiences.