Welcome!

WE’RE A SMALL BUSINESS DEDICATED TO SELF-ROASTING HIGH-QUALITY COFFEE BEANS, ALWAYS WITH FREE SHIPPING. OUR ARTISANAL, SMALL-BATCH COFFEE IS CRAFTED TO FEEL LIKE HOME. CELEBRATING EXCEPTIONAL QUALITY, ORIGIN, AND CULTURE IN EVERY CUP.

OUR COFFEE COLLECTION

Premium Decaffeinated Coffee $20 (12oz. bag)

High in the Honduran mountains, where more than half of the country’s coffee farms sit above 1,200 meters, ideal conditions shape exceptional coffee. Honduras partnered with Cup of Excellence in 2004 to spotlight its top producers, and by 2019 nine coffees surpassed the 90‑point mark. In just two decades, the country has evolved from a major producer to a celebrated source of some of the region’s finest coffees. Cupping notes: brown sugar, lemon, cocoa.

Single Origin Boquete, Panama $21 (12oz. bag)

Dobbo is our expression of balance. Crafted from carefully selected Arabica beans and roasted to a medium profile, this coffee brings together sweetness, body, and clarity in a way that feels both comforting and expressive. The medium roast allows the coffee’s natural character to shine, developing smooth texture and layered flavor without overpowering the nuances of origin. Dobbo offers an approachable yet refined cup, one that works beautifully as a daily ritual, whether brewed slowly or enjoyed on the go. Thoughtfully roasted by Miyi Coffee Roasters Co., Dobbo reflects our commitment to respecting origin and process, delivering a dependable cup with depth, warmth, and intention.

Co‑fermented: Strawberry (specialty) $25 (12oz. bag)

Hand sorted for ripeness, the cherries begin with a 24 hour pre ferment, then ferment in cherry for another day. After depulping, the beans undergo a five day anaerobic co fermentation with mucilage, yeast, and strawberry infusion, which enhances the honey process with layered fruit complexity. The coffee is dried mechanically for ten days and stabilized in GrainPro bags. The result is a vibrant Colombian cup with notes of strawberry, milk chocolate, and malic acid. If you want it even shorter or more poetic, I can shape it again.

FROM HARVEST TO CUP: HOW WASHED AND NATURAL PROCESSING SHAPE COFFEE FLAVOR

Washed and naturally processed coffees differ primarily in how the coffee cherry is handled after harvest, and that single decision has a profound impact on what ends up in your cup. In the washed process, the outer fruit is removed shortly after picking, and the beans are fermented in water to break down any remaining pulp. After fermentation, the beans are thoroughly rinsed and then dried. This controlled, methodical approach tends to produce coffees with exceptional clarity and balance. Flavors are often crisp and well defined, with a bright, structured acidity that highlights origin specific characteristics such as florals, herbs, stone fruit, or citrus. Washed coffees are frequently described as clean, elegant, and transparent, making them especially appealing to those who enjoy tasting the subtle nuances of terroir and variety.

Natural coffees take a very different path. Instead of removing the fruit right away, the whole coffee cherry is laid out to dry with the bean still inside. As the cherry dries, the fruit’s sugars ferment around the seed, infusing it with sweetness and intensity. This slower, less controlled process often results in a fuller-bodied cup with pronounced fruit-forward flavors. Expect notes of ripe berries, tropical fruit, or wine-like characteristics, paired with a rounder mouthfeel and lower perceived acidity. Natural coffees can feel bold, expressive, and sometimes a little wild in the best way.

Both processing methods are deeply rooted in coffee-producing regions around the world, shaped by tradition, climate, and resources. Each reveals a different expression of the same bean, with washed coffees emphasizing precision and clarity, and natural coffees celebrating richness, sweetness, and fruit-driven complexity.

UNDERSTANDING COFFEE VARIETIES

Coffee varieties are like different dialects of the same beautiful language. They share a common origin, yet each expresses itself with its own accent, rhythm, and personality. The variety of a coffee plant shapes everything from the sweetness in the cup to the way the aroma blooms when you grind it.

Arabica alone branches into dozens of distinct varieties, each with its own story. Bourbon tends to be soft and sweet, offering gentle fruit and caramel tones. Typica is elegant and balanced, often described as the classic blueprint of specialty coffee. Caturra and Catuai, compact and high‑yielding, bring bright acidity and lively citrus notes. Gesha, with its long, delicate leaves and jasmine‑like fragrance, tastes almost otherworldly, more like a fine tea than a traditional coffee. SL28 and SL34, born in Kenya’s highlands, are known for their sparkling acidity and deep blackcurrant character. Even within Ethiopia, the birthplace of coffee, countless heirloom varieties grow wild, each contributing floral, fruity, or spicy nuances that can’t be replicated anywhere else.

These varieties respond differently to altitude, soil, climate, and processing, which is why the same plant grown in Panama, Kenya, or Ethiopia can taste completely different. Variety is the seed of flavor, the genetic blueprint that determines how a coffee will express itself once it’s harvested, processed, and roasted.

In the end, exploring coffee varieties is like exploring personalities. Some are bold, some are delicate, some are wild, and some are refined. Together they create the incredible diversity that makes every cup a new discovery.

LIGHT, MEDIUM, DARK: ROAST LEVELS EXPLAINED

Light, medium, and dark roasts each reveal a different expression of the same coffee bean, shaped by heat, time, and the roaster’s intention. Light roasts highlight the bean’s origin most clearly. They offer bright acidity, floral or citrus notes, and a crisp, tea-like structure that lets the terroir speak for itself. Medium roasts bring balance. The natural character of the bean remains present, but the roast begins to soften the acidity and deepen the sweetness, creating a rounder, more approachable cup with caramel, honey, or gentle chocolate tones. Dark roasts lean into transformation. The roast becomes the dominant voice, producing bold, smoky flavors with heavier body and notes of cocoa, toasted sugars, and charred sweetness.

At Miyi, we typically focus on a medium roast because it offers the best harmony between origin and roast, allowing the coffee’s natural character to shine while delivering a smooth, satisfying cup. However, we understand that every coffee drinker has their own preferences. We are able to accommodate specific roast levels upon request. Because these custom roasts require additional time, attention, and equipment use, they do come with associated premiums.