You can buy 100 gram sample packs of any of our coffee, which will come with 6 different offerings! These are the perfect touch for a local AirBnb listing or hotel room as a way to introduce your guests to local businesses in Cold Spring.
5lb Wholesale Storm King (Regular)
Building The Dream Blend
Tasting Notes: cherry, grape, juicy & full-bodied
This coffee is a signature blend by the pantry featuring a 100% fruit forward profile with bold cherry and grape notes. It's full-bodied and tastes like candy. Stop by and stock up on this must have blend to get you through the week.
Chocolate Latte Bar
Latte Bar in collaboration with Fruition Chocolate Works. This latte bar features our Burundi Kalico espresso, dark milk and warm sea salt.
Cold Brew Cans | Ready To drink | Shelf Stable | Ships To Your Door
Our signature canned coffee is unsweetened ready to drink and unsweetened, chocolatey clean and smooth. The best news is that it is shelf stable and you do not need to refrigerate it!
Cans are 12oz each. Not eligible for free shipping.
Colombia Macizo del Guarapas (Single Origin)(SOLD OUT/BACK ORDERED)
Tasting Notes: milk chocolate, sweet and clean
Process: Washed, Patio dried
In southern Huila, about 40 minutes southeast of the town of Pitalito, producers in the municipality of Palestina formed an association that, in honor of the mountain range and river, they named Macizo del Guarapas.
Today, the association consists of 92 farms that are generally between 3 and 5 hectares. Crop density is low in the area, and most farms have fewer than 4,000 trees per hectare. The farms range in altitude from 1,600 to 1,900 meters above sea level and mostly grow Caturra and Colombia, though several grow higher-end varietals including Geisha, Pink Bourbon and Tabi. All of them have extensive shade from local trees like walnut and guayacan.
The area has two rainy seasons that allow for a main crop, from October through January, and a smaller crop between May and July. However, because they're situated on the slope of the great Macizo, and given the high altitude and somewhat cold and rainy microclimate, the coffee trees are unusual here. Instead of a few big flowerings, the trees produce several small flowerings, which causes coffee to be harvested over 10 months of the year.
The time from flowering to picking is 34 to 35 weeks (a couple of weeks longer than is common in most places, as the cool climate requires more time for the cherries to mature). And finally, the yield per hectare is also less than average, given lower density, the colder environment and the extensive shade—though together these are a recipe for a beautiful cup profile. [InterAmerican Coffee]
Colombia Nariño (Single Origin)
Tasting Notes: Milk chocolate, Almond, Cane Sugar
The highest-grown coffee in Colombia is cultivated in Nariño, a small region bordering Ecuador and the Pacific Ocean. Coffee from Nariño can be cultivated at such extreme altitudes (up to 2,300 meters ASL) because it is just one degree north of the equator. Its proximity to the Equator, the amount of hours of sun per day, and huge temperature changes between day and night give Nariño its distinctive flavor. Farms in Nariño are the smallest in Colombia, with an average size under 1 hectare. [Genuine Origin]
Cupping is the coffee industry's standard method used to evaluate different coffee side by side. We use to it to decide what green coffee to purchase, to quality control check or roasts, to decide what production recipes make sense for a particular coffee, and for baristas dial in coffee.
This class explores the techniques and protocol for cupping, and participants will have an opportunity to cup different coffee in our portfolio or evaluated for our portfolio. No experience necessary. All participants may purchase any products in the store at a 10% discount after the class.
This is a 1 hour private or semi-private class depending on other student enrollment. Cost is not pro-rated by number of participants.
All classes are held at our roastery and production space.
Roastery & Production Space
3091 Route 9
Cold Spring | New York 10516
Decaffeinated Colombia Calle de Cauca (Single Origin)
Tasting Notes: cherry, caramel, cane sugar
Altitude: 1350 to 1750
Located in a biological Conservation Corridor, Valle del Cauca lies between the National Park of Tatama and "serrania de los paraguas". Some years ago, this region was identified by Conservation International as one of the two main conservation corridors in Colombia.
Farmers in this region are strongly aware of the importance of the preservation of natural resources, water management and friendly environmental practices. Valle del Cauca was once a prominent producer of coffee, but much of the land is now dedicated to producing sugar cane.
This coffee was decaffeinated using the Sugarcane Process. The process uses ethyl acetate - an organic compound found in sugar cane - to remove 97% of the caffeine from coffee beans. The process tends to leave a pleasant, sweet flavor.[Genuine Origin]
El Salvador El Borbollon
Tasting Notes: dark chocolate and caramel
Milling process: Washed; Sun-dried
El Borbollon is a green coffee producer and exporter that opened its mill in 1985. It prides itself on it attention to detail, the quality of its coffees and the options is can offer importers and roasters.
The El Borbollon team includes agronomists who work with and advise the mill’s customers (the local farmers) on how to maximize quality and production on their farms. They also train pickers to only select perfectly ripe fruit.
When coffee cherries arrive at the mill, they’re separated by the farm or a determined quality and then pulped, naturally fermented, washed and then dried on either clay patios or raised beds. After reaching the appropriate humidity level, the beans are stored in wooden silos or bags to rest until they’re hulled. After they’re hulled, the beans are cleaned and sorted again, before they’re bagged and exported..[InterAmerican Coffee]
Espresso Basics Workshop
Wondering how to pull that perfect shot of espresso? This class covers our theory on how to dial-in and extract your espresso shots and the difference beween single double and triple shots or ristretto and long shots. In this 3 hour class, students will work on a LaMarozzo GB5 2 group head manual paddle, and learn how to manually dial in a shot of espresso, safely operate the machine, clean and maintain the equipment. All participants may purchase any products in the store at a 10% discount after the class.
This is a 2 hour private or semi-private class depending on other student enrollment. Cost is not pro-rated by number of participants. No experince is required.
All classes are held at our roastery and production space:
Tasting Notes: Tropical Fruit, Cane Sugar, Green Tea
Haile Gebre owns and operates two farms and a washing station under the Mordecofe name, which is short for ‘Mora Mora River Valley Development Coffee’. The farm is located in the Shakiso ‘woreda’ (administrative district) in Ethiopia's Guji zone about 200 miles from the Kenyan border. In total Haile and his family own roughly 500 hectares of land in Shakiso and have planted 420 hectares with semi-forest coffee. Haile is passionate about many things and cares deeply about the environment.
After a career in the Ethiopian government, Haile left his job and returned home to grow coffee on his family's land in the highland forests of Southern Ethiopia. Haile is passionate about growth on all levels. He believes that, to be successful, his local community in Shakiso, and his customers must also prosper.
Through Mordecofe, Haile and his family work with 300 small-holders to produce high quality, organic coffee. Mordecofe works with these producers to help them increase quality and to face the challenges of coffee farming. In particular he is concerned with the ecosystem, lack of farming education, and limited access to sustainability initiatives. [Genuine Origin]
Full Day Barista Workshop
This full day workshop will cover both sides of our espresso bar - operating an espresso machine, making espresso based drinks, and dialing in drip and/or pour over coffee. You will dial in espresso on our grinders, pull a shot of espresso, steam milk, pour latte art, clean and maintain equipment, dial in our bulk grinders to brew drip and pour overs.
Flow of Day
Espresso extraction - learn about the factors and variables that affect flavor
Dial in Espresso - learn the proper technique to produce a delicious a sweet and balanced shot.
Steam Milk - we will discuss how to transform milk into a smooth, velvety latte texture, and how to pour latte art.
Make a finished drink - Construct a drink from beginning to end
Dial in Pour Overs - Learn about brewing ratios and techniques
This is a five-hour class with a one-hour lunch break (lunch is not included). This is a private or semi-private class depending on other student enrollment. Cost is not pro-rated by number of participants. No experince is required.
All classes are held at our roastery and production space
3091 Route 9
Cold Spring | New York 10516
Instead of an e-gift card, send your love with our traditional gift cards that can be swiped at any of our retail locations and re-loaded for future use.
Gift Card (digital)
after you purchase, look for an email with your digital shopping code!
Pantry homemade granola bars! Can be ordered individually or in bulk.
Huehuetenango is the highest and driest of Guatemala's non-volcanic regions. This renowned region owes much to the dry, hot winds that come in from the mountains of Mexico's Tehuantepec plain. The additional heat layers protect Huehuetenango from frost and enable coffee to grow at altitudes of 2,000 masl. Due to the high altitude, nearly all of Huehuetenango's producers process their own coffee. Fortunately, the region has rivers and streams in abundance, so mills can be placed almost anywhere.. [Genuine Origin]
La Hondurena is a woman-farm coffee from Honduras. This lot was produced in cooperation with the International Women's Coffee Alliance (IWCA) and was carefully selected from small holders of the Asociacion De Mujeres Procesadoras De Cafe La Labor (AMPROCAL) and two small independent producers of Finca Pashapa El Mason and Finca Gaby [Genuine Origin]
Indonesia Sulawesi Toraja (Single Origin)
Tasting Notes: Dark Chocolate, Walnut, Raisin & Granola
Process: Wet hulled
Formerly known as Celebes, coffee was introduced into Sulawesi centuries ago by the Dutch East India Company when Indonesia was under Dutch control. The first Typica plants arrived, as coffee production spread throughout Java and Sumatra. This Toraja Grade 1 Sulawesi coffee comes from various small holders. The cherries were double-picked, to remove any physical defects. The additional quality control practice ensures that only ripe red cherries are used. The coffee was then processed using the wet-hulled method (locally called “Giling Basah”), in the same way as other Indonesian coffees. This process helps to give the coffee its classic Sulawesi characteristics. [Genuine Origin]
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