High Brow Coffee + Tea

05/25/2026

Knocking out all the drinks for you on this gloomy Monday morning :)

05/21/2026

Coffee is a cure all, right??

05/15/2026

The perfect morning🫶🏼

05/06/2026

Roasting up a ton of coffees for this special Mother’s Day weekend💛

04/25/2026

The perfect sandwich paired with the perfect coffee? Yes, please!

04/23/2026

Whether you’re grabbing a cup to-go for a walk around the lake or settling in to get some work done, we’ve got your spot waiting :)

Good coffee, good vibes—stay awhile or take us with you.

04/17/2026

2 New Coffees!

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 peaches and wine yeast, creating a naturally expressive profile without overpowering the base coffee. The result is layered and aromatic, with notes of ripe peaches, maple syrup, citrus fruit, balanced by a smooth body and bright, juicy acidity.

Castillo’s naturally balanced profile provides the perfect foundation for this process—clean, structured, and approachable—while the fermentation brings out a more dynamic, memorable cup.

This is a standout option for customers looking for something unique but still highly drinkable.

Tasting Notes: Ripe Peaches, Maple Syrup, Citrus Fruit
Process: Honey | 72hr Anaerobic | Peach Co-Ferment | Wine Yeast
Variety: Castillo
Origin: Colombia

La Roca Anaerobic Natural – Pink Bourbon

Grown high in the mountains of Tolima, this Pink Bourbon from La Roca is a beautifully structured, fruit-driven coffee with depth and clarity.

Produced by Jorge Elías Rojas Vásquez, this lot undergoes a controlled anaerobic natural process, enhancing the coffee’s inherent complexity while maintaining balance. The result is a layered cup with notes of dried orange, plum, and dark chocolate, supported by a rich body and refined sweetness.

At 1,857 meters above sea level, the combination of elevation, variety, and meticulous processing creates a coffee that feels both vibrant and grounded—fruit-forward, yet smooth and composed.

Tasting Notes: Dried Orange, Plum, Dark Chocolate
Process: Anaerobic Natural
Variety: Pink Bourbon
Region: Tolima, Colombia
Elevation: 1,857 MASL

Interested in Wholesale Coffee?

Are you looking for freshly roasted coffee for your cafe, church or business? We would love to talk to you about becoming a High Brow Coffee wholesale partner! We could set up a tasting at our roastery or come to you. If you are interested, please send us an email to [email protected] to start the conversation.

Click here for event details from High Brow Coffee!

04/17/2026

Peachy sweetness or bold fruit complexity — why choose?

JAIRO ARCILA
Peachy Co-Ferment
Juicy peaches, citrus, and syrupy sweetness.

COLOMBIA LA ROCA
Natural anaerobic
Dried orange, plum, and dark chocolate depth.

Two Colombians. Two completely different experiences.
Which one are you brewing first?

04/07/2026

Too fine? Bitter. Too coarse? Sour.
Right in the middle? Magic.

Every gram, every second—it all matters☕️

04/02/2026

Part 2 on how to dial in your espresso coming soon :)

03/25/2026

Our teas are underrated so they needed a little moment of their own!

Rolling into the warmer weather we can always make our teas iced💛