Coffee Project New York

10/30/2026

This year, we have TWO SHOPS on the NY Marathon route. To celebrate, we made cowbells for cheering the runners on! They’re loud!

Catch us bright, early, and well-rested with an extra hour from Daylight Savings Time on Sunday morning. The lovely lavender cowbells are free with any $10 purchase and available at Upper East Side and Brooklyn shops only. You can also buy one for $3.

See you on Sunday! 🏃🏻‍♂️‍➡️🏃🏾‍♀️‍➡️🏃🏽‍➡️🏃🏼‍♀️‍➡️☕

10/27/2026

New coffee season is in full swing! This natural Honduras is from a two-time COE winner.

Finca La Salvaje is hidden in the mountains of La Paz, Honduras, in dense woods bordering El Salvador.

“La salvaje,” the Spanish word for “wild,” refers to the fierce and unrestrained growth of native shade trees on the land. Heavy shade slows coffee cherry development, which gives the coffee seeds inside time to accumulate more internal nutrient density than in direct sun, where it grows fast. Time cultivates sweet, complex, and memorable coffees.

Fabio Caballero, Jr. too cultivates memorable coffees. Since founding Finca La Salvaje in 2019, he has won the Honduras Cup of Excellence twice.

Caballero is a fifth-generation producer from a family of exceptional coffee farmers. After university, he returned home to found La Salvaje with his grandfather, the celebrated Don Fabio Caballero, under the mentorship of his aunt, Marysabel Caballero of Finca el Puente.

A distillation of this land and its cultivator, the natural Catuai in this lot tastes like generations of expertise and the slow unfolding of time.

Catuai cherries were selectively handpicked at 25° Brix sugar levels and rested overnight. The next day, they were placed in a short fermentation allowing for the natural yeasts on the fruit to gently develop sweetness and natural character.

Still inside the cherry, the coffee was then scattered on raised drying beds to dry under full sun. Every step of this process was chosen to nurture sweet self-realization. With tasting notes of red grape, candied apple, and honey.

10/27/2026

New coffee season is in full swing! This natural Honduras is from a two-time COE winner.

Finca La Salvaje is hidden in the mountains of La Paz, Honduras, in dense woods bordering El Salvador.

“La salvaje,” the Spanish word for “wild,” refers to the fierce and unrestrained growth of native shade trees on the land. Heavy shade slows coffee cherry development, which gives the coffee seeds inside time to accumulate more internal nutrient density than in direct sun, where it grows fast. Time cultivates sweet, complex, and memorable coffees.

Fabio Caballero, Jr. too cultivates memorable coffees. Since founding Finca La Salvaje in 2019, he has won the Honduras Cup of Excellence twice. Caballero is a fifth-generation producer from a family of exceptional coffee farmers.

After university, he returned home to found La Salvaje with his grandfather, the celebrated Don Fabio Caballero, under the mentorship of his aunt, Marysabel Caballero of Finca el Puente.

A distillation of this land and its cultivator, the natural Catuai in this lot tastes like generations of expertise and the slow unfolding of time.

Catuai cherries were selectively handpicked at 25° Brix sugar levels and rested overnight. The next day, they were placed in a short fermentation allowing for the natural yeasts on the fruit to gently develop sweetness and natural character.

Still inside the cherry, the coffee was then scattered on raised drying beds to dry under full sun. Every step of this process was chosen to nurture sweet self-realization. With tasting notes of red grape, candied apple, and honey.

10/22/2026

A sunny morning on 9th Avenue ☀️

10/21/2026

Just in case you haven’t been strapped to a chair for “seed to cup” coffee education, here’s a quick overview of coffee processing for this washed coffee.

After coffee cherries are harvested, they need to be processed and dried for long-term storage before the beans find their way to roasters, sometimes thousands of miles away. You may have heard of these processes: washed, honey, or natural.

A washed process involves removing the cherry skin, pulp, and mucilage, soaking the coffee in water to macerate or break down remaining flesh, rinsing, and scattering on beds to dry. Each producer may have their own variation on the process—for example, the Jairo Arcila Mango Co-Ferment replaces the pulping and soaking stages with an anaerobic mango co-fermentation—but when the coffee dries, the seed is fully washed with no remaining flesh attached.

A honey process removes the pulp but keeps the mucilage on for drying, and a natural process keeps the full cherry on while the coffee dries.

This coffee comes from Halo Bariti Cooperative, a washing station in Yirgacheffe with 255 farming members—it’s among the newest washing stations in Ethiopia, founded in 2012. The surrounding area is remote with dense vegetation, red clay soil, and high elevation. Paired with the washed process, this makes for a very clean cup profile with tasting notes of sweet peach, jasmine tea, and lemonade.

10/16/2026

Did you know that every week, we roast over 1 ton of coffee in LIC?

Dreaming of swimming in all those beans 🏊

10/08/2026

Surprise! A mango co-ferment for you 🥭

Co-fermentation in coffee carries with it a level of controversy usually reserved for other fields. Some industry veterans consider it to be equivalent to an infused or flavored coffee, while others call those critics purists. Some producers agree that whatever sells coffee is the best method, while other producers point out that co-fermentation is only achievable with great financial investment—for example, small family farms are generally not equipped with anaerobic tanks.

In the co-fermentation process, a coffee lot is mixed with a fruit, spice, or another flavor to act as a substrate for fermentation before drying. Despite our disagreements, most agree that co-ferments are a broad gateway that introduces new people to specialty coffee.

Is a co-ferment still coffee? Is it cheating? Is spiced w**e or fruit tea cheating? Fermentation, inoculation, and co-fermentation are different ways to appreciate coffee, especially if you’re skeptical of pour over or black coffee in general. Can anyone cheat at coffee?

Jairo Arcila is a recurring name in our coffee collection. He leans into creativity in his processing methods, including a broad array of co-ferment coffees. For this lot, Jairo floated the coffee cherries and immediately set them in a 48-hour anaerobic fermentation—dry with mango pulp—then fully washed the coffee before drying.

This mango co-ferment has crystal-clear tasting notes of mango gummy, passionfruit, green tea, and vanilla yogurt.

10/06/2026

This coffee is a very special one to us 💕

Gabriela Castañeda is a past Women Coffee Roasters Scholarship student from Sierra de las Minas, Guatemala. She and her family own and operate Soaked Coffee and Finca Bella Vista II and III, a brand of roasted coffee and the farms it sources from, respectively.

This natural Sarchimor was the winner of the 2026 Flores del Café from ANACAFÉ Guatemala.

A hybrid of Timor and Villa Sarchi, Sarchimor was developed by the Coffee Rust Research Center (CIFC) around 1867 to combat the leaf rust crisis. Its original name was H361 and but has since become parent to many genetic lineages. In fact, Sarchimor is more of a broad category of cultivars—you could say it has a big family.

With tasting notes of red apple, mulled w**e, and golden raisin. Try it on pour over or BIY (brew it yourself) 🍎🍷💛

01/23/2024