Ethiopia - Honey Guji

Ethiopia - Honey Guji Tasting notes: Fresh Pear, Lime, Jasmine Origin: Ethiopia Elevation: 1900-2200 masl Process: Honey Honey Processing Harvested cherries are fermented in-cherry for two days prior to being pulped. The pulped coffee is...

Fellow Carter Slide Mug 12 oz

Custom unique High Brow travel mug. A travel mug built for one-handed sipping and quick access. Carter Slide combines a slide-open lid with a True Taste ceramic interior to preserve flavor on the go. Designed...

Fellow Stagg (X) Pour Over Set

The Fellow Stagg [X] Pourover set brings together a dripper, a tasting glass, and twenty filters in one professional coffee brewing bundle. It’s the perfect setup for any ritualistic coffee brewer seeking a precise, slow...

Fellow Stagg EKG Electric Kettle

Take the guesswork out of heating water for pour-over coffee brewing. From the ingenious coffee enthusiasts at San Francisco startup Fellow, this electric kettle allows you to set your target water temperature and view its...

Fuel Up

Tasting notes: Brown Sugar, Cherry, Pie Crust Origins: Colombia & Ethiopia Process: Washed & Natural Thoughtfully selected and blended, Fuel Up is our staple coffee. Comprised of a Natural Ethiopia and a washed Colombia you...

HB 16oz Can Glass

A 16oz can glass with are coffee cherry design on one side and HB coffee on the other side.

High Brow Coffee pocket tee

High Brow Embroidered Corduroy Hat

Step into fall with this embroidered corduroy hat from High Brow Coffee.  Color: Green

High Brow Staple Snapback Hat

UPF 50+ One Size 70% Cotton/30% Nylon Soft-structured with Reinforced Flip Down Mesh Support, Low-profile, Five-panel with Braid Flat Bill

High Brow Staple Snapback Hat

UPF 50+ One Size 70% Cotton/30% Nylon Soft-structured with Reinforced Flip Down Mesh Support, Low-profile, Five-panel with Braid Flat Bill

Jairo Arcila Honey Process – Peach Co-Ferment

Jairo Arcila Honey Process – Peach Co-Ferment This Colombia Castillo lot is a vibrant, fruit-forward coffee that drinks like summer in a cup. Using a 72-hour anaerobic honey process, the coffee is co-fermented with fresh...