We taste: hazelnut, milk chocolate, citrus

Farm: Finca Sabillon
Region: Siguatepeque, Comayagua
Processing Method: Washed
Elevation: 1,277 msl
Variety: Lempira

This coffee was grown under the watchful eye of Kenia Sabillon at her farm in the Siguatepeque region of Honduras. We began purchasing coffee from her in 2021 and had the opportunity to visit Kenia and her family in December of 2022. This is the first time that we’ve offered this coffee as a single origin on its own, as opposed to a regional blend in the past (“La Providencia”).

On our visit, we saw firsthand how much skill and effort goes into picking only the ripest coffee cherries. Kenia walks (read: climbs) the farm daily and knows it like the back of her hand. Each morning, she assigns pickers to the areas of the farm where the cherries are the ripest that day. Selectively hand-picking only the ripest cherries means her team will end up combing the coffee trees many times—over several months. But their hard work pays off in the cup!

The ripe coffee cherries are processed on-site which involves a few layers of sorting (by color, size, and density), depulping, washing, and drying the coffee “seeds” on raised beds where they are rotated and monitored until they reaches the proper moisture content.

In the cup, this coffee has hints hazelnut and milk chocolate that remind us of nutella. It’s a pleasant, enjoyable, easy-sipper with a touch of balanced citrus as it cools.

We taste: berry jam, pear, sangria

Farm: Kateshi Estate
Region: Northern province
Processing Method: Washed
Elevation: 1,300 msl
Varieties: Castillo

This uniquely fruity coffee comes from the Kateshi Estate in the northern province of Zambia. The Kateshi coffee estate, as one of the first coffee estates in Zambia, was established in 1972 close to Kateshi village. Back then, its wet processing facilities represented the heart of coffee production in northern Zambia having been the central mill for all coffee produced in the region.

Kateshi has been recognized for boldly challenging the gender stereotypes in Zambia, being the first and only coffee estate to employ women for traditionally male-dominated roles such as driving tractors and even larger equipment like road graders and bulldozers. A strong focus on gender equality makes this coffee directly contribute to the empowerment of women – and this is not restricted to the farm; the new found sense of independence and pride also spills over into the neighboring communities.

We taste: chocolate, caramel, toasted nut

This blend of coffees from Colombia and Nicaragua is a crowd pleasing, every day, all day sipper. The subtle hints of flavor we taste are the perfect combination of chocolatey goodness and nuttiness with a mild, approachable acidity. It’s reminiscent of one of our favorite chocolate, peanut, and nougat-filled candy bars. (You know the bar.)

This blend is delicious served as a drip coffee or as an espresso. Drink it black or however you like it. This is a judgement-free zone. ;)

Note: This is NOT an artificially flavored coffee. None of our coffees have any added flavors or additives, period. The flavors we list are simply subtle nuances or aromas.

A summer classic, this blend is designed to be fully immersed in cold water overnight to produce a creamy and balanced cold brew.

We taste: walnut, dark chocolate, gala apple

Process: Washed
Elevation: 1,700 msl
Varieties: Bourbon, Catuai, Caturra, Pacamara
Certification: Rainforest Alliance

We taste:  cashew, cherry, creamy

This tasty blend of washed coffees from Colombia and Mexico is the perfect answer for those looking for a balanced, approachable cup.

The fragrance of this freshly ground coffee contains hints of stone fruit, toffee, and milk chocolate. On the cupping table, we tasted cherry, citrus, and candied nuts. As it cools, it gets increasingly creamy and sweet with hints of plum.

Designed for our nitro cold brew (though it can be enjoyed any way you prepare it!), we present a sweet and creamy summer blend.

The fragrance of this freshly ground coffee contains hints of dark chocolate and orange citrus. On the cupping table, we tasted chocolate and orange along with tangy hints of strawberry and grapefruit. Subtle notes of sweet pipe tobacco emerge as it cools.

We taste: fudge, orange, strawberry

NEW! EXTRA dark roast*.

You asked for it. And we like you. So we did it!

We taste: molasses, smoke, orange

*Note: This coffee is not the darkest roast that exists on the planet. It’s just our darkest roast. It’s a touch darker than our Sasquatch with hints of smoke.

Country/Farm: Nicaragua Los Papales
Region: Jinotega
Process: Washed
Elevation: 1,300-1,700 msl
Varieties: Bourbon, Catuai, Caturra, Pacamara
Certification: Rainforest Alliance

For more info on this coffee and our ongoing relationship with the Lopez family, check out this link.

We taste: cocoa, caramel, molasses

Country/Farm: Nicaragua Los Papales
Region: Jinotega
Process: Washed
Elevation: 1,300-1,700 msl
Varieties: Bourbon, Catuai, Caturra, Pacamara
Certification: Rainforest Alliance

This customer favorite walks the line between two worlds: the illusive “medium “roast and the “dark” roast. We roast it slightly darker than the rest of our single origin coffees, caramelizing more of the coffee’s natural sugars without adding much roast flavor. This approach brings out caramel-like undertones while preserving subtle hints of fruit character.

For a darker roasted version of this coffee, try our darkest roast: Deluminator.

For more info on this coffee and our ongoing relationship with the Lopez family, check out this link.

We taste: berry jam, malted chocolate

Our current iteration of Hexproof features a blend of coffees from Colombia and Ethiopia. The fragrance of this freshly ground coffee contains a medley of cocoa and candied nuts with a hint of fruity sweetness.

Fun Fact: In the past, we had a beloved Holiday Blend once a year that was such a big hit, we decided to rename it and carry it all year (or until we sell out). The name of that coffee? Yep—Hexproof! Our customers love it for its balance, creaminess, and sweetness. Berries and chocolate? Yes please!

We taste: chocolate, caramel, toasted nut

This blend of coffees from Colombia and Nicaragua is a crowd pleasing, every day, all day sipper. The subtle hints of flavor we taste are the perfect combination of chocolatey goodness and nuttiness with a mild, approachable acidity. It’s reminiscent of one of our favorite chocolate, peanut, and nougat-filled candy bars. (You know the bar.)

This blend is delicious served as a drip coffee or as an espresso. Drink it black or however you like it. This is a judgement-free zone. ;)

Note: This is NOT an artificially flavored coffee. None of our coffees have any added flavors or additives, period. The flavors we list are simply subtle nuances or aromas.

Libation Espresso is a rotating seasonal espresso created specifically to present a juicy, fruit forward espresso experience.

Libation: Ethiopia Banko Gotiti

Suggested espresso brewing parameters:
In: 17-18 grams
Out: 35-42 grams
Time: 24-29 seconds

As an espresso, we taste: cherry, berries, lemonade

Wet Mill/Washing Station: Banko Gotiti
Region: Worka, Yirgacheffe
Processing Method: Natural (Grade 1)
Elevation: 1600-2300 msl
Variety: Ethiopian Heirloom Varieties

Banko Gotiti is a village in the Yirgacheffe ("Ir-ga-CHEF-ay") region in southern Ethiopia. The Banko Gotiti cooperative was founded in 2012 and has about 300 members who grow a mix of heirloom Ethiopian varieties of coffee.

Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds. Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. 

Espresso for the people! This espresso blend is designed to be balanced and approachable. Thaddeus is named after Thaddeus Stevens, a member of the U.S. House of Representatives from Pennsylvania and a civil rights activist.

Even though it’s labeled “espresso”, Thaddeus makes a delicious cup of drip coffee too. For those who prefer drip coffees with a milder acidity, Thaddeus has your back.

We taste: dark chocolate, almond, citrus

Suggested espresso brewing parameters:

In: 17-19 grams
Out: 35-42 grams
Time: 24-29 seconds

We taste: clementine, cashew, caramel

Farm: Mina Rica
Country: Colombia
Processing: Method: Washed, Sugarcane Process
Elevation: 1,750 msl
Varieties: Castillo

Mina Rica is owned by Carolina Posada, a 3rd generation coffee producer from the Antioquia region of Colombia. Carolina’s passion is supporting emerging female voices in the coffee industry and supporting young coffee farmers so that they stay in the coffee business.

Mina Rica is the result of three generations of hard work, beginning with Carolina’s grandfather Mario. He owned a small farm, worked hard and made a living producing coffee.

In 1960, he was murdered in an attempt to steal his coffee. Margarita, Carolina’s grandmother, was left pregnant and raising seven children. These were difficult times for her in the countryside, so she decided to move to the city in search of better opportunities. It was Carolina’s father who decided to continue the tradition of growing coffee. Now, Carolina’s has taken the torch.

The Sugarcane decaffeination process: The green coffee is steamed using a low-pressure steaming process that opens the pores, allowing for caffeine extraction. Then the coffee is placed in a solution of water and Ethyl Acetate (E.A.), a naturally occuring compound and solvent derived through the fermentation of sugarcane. The solvent naturally bonds to the salts of chlorogenic acids within the coffee, allowing for the extraction of caffeine. Once the coffee is saturated, the tank is drained and fresh solution is introduced. This continues for about 8 hours. After the last of the caffeine has been extracted, the coffee is removed from the solution and prepped for another steaming before it is dried, polished and packaged for export.

We taste: nutty, chocolate, caramel apple

Farm: Mina Rica
Country: Colombia
Processing: Method: Washed, Sugarcane Process
Elevation: 1,750 msl
Varieties: Castillo

Mina Rica is owned by Carolina Posada, a 3rd generation coffee producer from the Antioquia region of Colombia. Carolina’s passion is supporting emerging female voices in the coffee industry and supporting young coffee farmers so that they stay in the coffee business.

Mina Rica is the result of three generations of hard work, beginning with Carolina’s grandfather Mario. He owned a small farm, worked hard and made a living producing coffee.

In 1960, he was murdered in an attempt to steal his coffee. Margarita, Carolina’s grandmother, was left pregnant and raising seven children. These were difficult times for her in the countryside, so she decided to move to the city in search of better opportunities. It was Carolina’s father who decided to continue the tradition of growing coffee. Now, Carolina’s has taken the torch.

The Sugarcane decaffeination process: The green coffee is steamed using a low-pressure steaming process that opens the pores, allowing for caffeine extraction. Then the coffee is placed in a solution of water and Ethyl Acetate (E.A.), a naturally occuring compound and solvent derived through the fermentation of sugarcane. The solvent naturally bonds to the salts of chlorogenic acids within the coffee, allowing for the extraction of caffeine. Once the coffee is saturated, the tank is drained and fresh solution is introduced. This continues for about 8 hours. After the last of the caffeine has been extracted, the coffee is removed from the solution and prepped for another steaming before it is dried, polished and packaged for export.

We get it. Sometimes convenience wins the day.

But thanks to our new compostable coffee pods, you don’t have to sacrifice the quality of your coffee or your support for SQ1!

It’s Square One Coffee—freshly roasted, freshly ground, packed into compostable coffee pods, and nitro sealed in recyclable packs to preserve all that freshness. We’re currently offering our Honduras La Providencia (medium roast) or Sasquatch (dark roast) in single pods, 12-packs, 30-packs, and 50-packs.

The Benefits:

• More Flavor —> How? We use 40% more coffee per pod.

• Better Flavor —> How? We use fresher coffee, nitro sealed.

• Better Extraction —> How? The filter design allows optimal flow.

• Lower environmental impact —> How? The pods are compostable.

• Supporting a small, family owned business —> Thank you!

Brewing recommendations: We recommend brewing one pod with 8 ounces of filtered water.

Note: These eco-pods are compatible with most pod and/or k-cup style brewing machines. These are NOT compatible with Nespresso pod brewers.

SQ1 branded hot cups, cold cups, and sleeves as well as various lids, filters, and café supplies.

Assam is a caffeinated black tea (unflavored).
Tasting Notes: malt, vanilla, orange marmalade
Origin: Assam, India

This rich breakfast tea from the Hathikuli Estate is organically produced. It’s soft and malty with notes of vanilla and an orange marmalade citrus finish. (3 oz.)

Brewing recommendations: For an 8 oz serving, steep 1 level teaspoons of leaf in 212°F water for 4 minutes. Enjoy!

Organic Chai is a caffeinated black tea blended with spices.
Tasting Notes: cinnamon, cardamom, malt

An organic chai recipe formulated for heightened sweet spices, with pungent ginger, and a malty tea balance. Best served with milk and sugar. (4 oz.)

Brewing recommendations: For an 8 oz serving, steep 1 heaping teaspoon of leaf in 212°F water for 5 minutes. Enjoy!

Iron Goddess is a caffeinated oolong tea.
Tasting Notes: nectarine, artichoke, chestnut
Origin: Fujian, China

This is one of the most popular styles of oolong tea in the world, whether it comes from China or Taiwan. This Chinese version is floral and fruity with some nutty notes that result from the meticulous roasting process. (3 oz./4 oz.)

Brewing recommendations: For an 8 oz serving, steep 1 level teaspoons of leaf in 195°F water for 4 minutes. Great for multiple infusions; try short steep times and gradually increase times with each consecutive steep. Enjoy!

Ginger Lemon is a caffeine free herbal blend.
Tasting Notes: honey, citron, ginger

A classic blend with sweet notes of linden that accompany pungent ginger and lemon flavors. It is a perfect choice if you’re feeling under the weather or just need a caffeine-free pick-me-up. (3 oz.)

Brewing recommendations: For an 8 oz serving, steep 1 heaping teaspoon of leaf in 212°F water for 4 minutes. Enjoy!

Ingredients: Ginger, linden flowers, lemongrass, & marigold flowers.

Rooibos is a caffeine free, herbal blend.
Tasting Notes: cherry wood, orange peel, vanilla

This herbal blend is a mixture of red bush (rooibos) from South Africa, blue cornflower petals, orange peel, and vanilla. It is smooth, citrusy, and sweet - a perfect signature blend to relax with at the end of a long day.

Brewing recommendation: For an 8 oz serving, steep 1 heaping teaspoon of leaf in 212°F water for 5 minutes. Enjoy!

Ingredients: Rooibos, vanilla pieces, orange peel, blue cornflower petals, vanilla flavor, & orange flavor.

Keemun Mao Feng is a caffeinated, black tea (unflavored).
Tasting Notes: cocoa, cinnamon, fig
Origin: Anhui, China

This lovely twisted 'Mao Feng' style tea from the Anhui province has a sweet aroma of baking chocolate, a rich, creamy mouthfeel, and flavors of cinnamon and dried figs.

Brewing recommendations: For an 8 oz serving, steep 2 level teaspoon of leaf in 212°F water for 4 minutes. Enjoy!

Spicy Chai is a caffeinated black tea blended with spices.
Tasting Notes: ginger, clove, peppercorn

The high ratio of spices in this tea create a blend that is very flavorful and complex - sweet and peppery flavors harmonize to create a robust infusion that heightens the heat and spice. Add milk and sugar for an even better experience. (4 oz.)

Brewing recommendations: For an 8 oz serving, steep 1 heaping teaspoon of leaf in 212°F water for 5 minutes. Enjoy!

China Green Jade is a caffeinated green tea.
Tasting Notes: alfalfa, zucchini, microgreens
Origin: Henan, China

This is a classic organically grown premium green tea from the mountains of Henan comprised of long, thin, emerald leaves that upon steeping create an infusion that is refreshing, vegetal, and nutty. It's easy to see why Mao Jian is called the 'King of Green Tea.' (4 oz.)

Brewing recommendations: For an 8 oz serving, steep 2 level teaspoons of leaf in 175°F water for 3 minutes. Enjoy!

Lemon Chamomile is a caffeine free herbal blend.
Tasting Notes: green apple, lemongrass, lavender

A soothing herbal blend of chamomile, highlighting the zing of lemongrass and accented with floral lavender flowers. (1.5 oz.)

Brewing recommendations: For an 8 oz serving, steep 2 heaping teaspoons of leaf in 212°F water for 4 minutes. Enjoy!

Ingredients: Chamomile flowers, lemongrass, & lavender flowers.

Blue Flower Earl Grey is a caffeinated, flavored black tea.
Tasting Notes: caramel, cedar, candied lemon
Origin: Sri Lanka

This Sri Lankan tea blend flavored with bergamot oil and garnished with beautiful and edible blue cornflower petals, produces a bold, sweet, and flowery cup with heavy notes of citrus. It’s a classic English brew with an added flourish which is great for a morning cup. (3 oz.)

Brewing recommendations: For an 8 oz serving, steep 1 heaping teaspoon of leaf in 212°F water for 4 minutes. Enjoy!

Decaf English Breakfast is a decaffeinated black tea (unflavored).
Tasting Notes: toasted oat, cedar, lemon
Origin: Sri Lanka

A naturally decaffeinated Ceylon English Breakfast tea (processed using carbon dioxide) that retains a bright, brisk brew that is also sweet and citrusy. Add a touch of milk and sugar for the perfect morning mug. (3 oz.)

Infusion: For an 8 oz serving, steep 1 level teaspoon of leaf in 212°F water for 4 minutes. Enjoy!

Jasmine Pearls is a caffeinated, scented green tea.
Tasting Notes: magnolia, honeysuckle, bibb lettuce
Origin: Fujian, China

A super premium green tea which is arduously scented with blossoming jasmine flowers over the course of several nights then hand rolled into pearls, yielding a superb green tea with an undeniable jasmine flavor that is sweet and floral with notes of honey. (3 oz./4 oz.)

Brewing recommendations: For an 8 oz serving, steep 1 level teaspoon of leaf in 175°F water for 3 minutes. Enjoy!

Mediterranean Mint is a caffeine free herbal tea.
Tasting Notes: sweet mint, oregano, sage
Origin: Greece

This herbal infusion emits a lively minty aroma, has a buttery mouthfeel followed by a soft herbaceous finish, and is caffeine free. These carefully sourced mint leaves are sure to freshen up your day. (2 oz.)

Brewing recommendations: For an 8 oz serving, steep 2 level teaspoons of leaf in 212°F water for 4 minutes. Enjoy!

Organic Earl Grey is a caffeinated, scented black tea.
Tasting Notes: malt, bergamot, orange zest

This premium quality, organically grown and processed Indian tea infused with essential bergamot oil is a classic western style Earl Grey that has an infusion that is sweet and round with citrus notes that coat the palate. (3 oz./4 oz.)

Brewing recommendations: For an 8 oz serving, steep 1 level teaspoon of leaf in 212°F water for 4 minutes. Enjoy!

Jade Nantou is a caffeinated oolong tea.
Tasting Notes: lilac, magnolia, candied lemon
Origin: Nantou, Taiwan

This lightly oxidized oolong is sourced from Nantou County, the largest tea producing region in Taiwan. It brews a luminescent liquor with a distinct flowery bouquet and bright flavors of spring peaches. It’s great multiple steeps. (3 oz./4 oz.)

Brewing recommendations: For an 8 oz serving, steep 1 level teaspoons of leaf in 195°F water for 3 minutes. For multiple infusions, try short steep times and gradually increase times with each consecutive steep. Enjoy!

Blood Orange Hibiscus is a caffeine free herbal blend.
Tasting Notes: orange peel, pomegranate, lemon

This robust tisane is sweet and refreshing, with a glowing garnet luster and tropical fruit juice flavors. This caffeine free infusion is the perfect choice for making iced tea, but is just as enjoyable served hot. (4 oz.)

Brewing recommendations: For an 8 oz serving, steep 1 heaping teaspoon of leaf in 212°F water for 4 minutes. For a 16 oz iced serving, steep 2 level teaspoons of leaf in 8 oz of 212°F water for 4 minutes. Pour over equal parts ice. Enjoy!

Ingredients: Hibiscus. orange peel, lemongrass, elderberries, apple, rooibos, & stevia.

Peppermint is a caffeine free herbal tea.
Tasting Notes: chive, eucalyptus, menthol
Origin: Oregon, USA

A bright, stimulating and refreshing organic herbal tea, with subtle and complex flavors. This tea is organically produced. (1.5 oz)

Brewing recommendations: For an 8 oz serving, steep 1 heaping teaspoon of leaf in 212°F water for 4 minutes. Enjoy!