Nordaggios Coffee

05/23/2026

05/15/2026

New Kodawari Alert-
Very limited - Kodawari VI drop.
Meet Andrés Martinez — a 29-year-old biochemical engineer from Cauca, Colombia who grew up in coffee country and never left it behind. He trained at Tecnicafé, a leading coffee research institute, then went on to work alongside Diego Samuel Bermúdez at the world-renowned Finca El Paraíso, where he led soil studies and process standardization.

Now he’s running his own farms — and this Geisha is the proof of everything he’s learned.

Hand-sorted for 95% ripeness, fermented with beer yeast for 48 hours, then semi-washed and slow-dried in two stages over nearly a month. The result is something special: brown sugar sweetness, lavender florals, and a creamy orange blossom finish.

This is the kind of coffee we built Kodawari for - on the shelves now! Also available by signing up for the text drop in bio.

05/14/2026

We have been busy building beautiful relationships with our partners in Colombia and we have so many incredible coffees coming in this year. Stay tuned for some of the best coffees I have ever tasted in my nearly 30 years as a specialty coffee roaster.

05/01/2026

Thank you! 28 years and we are still striving to learn and improve. Keep Grinding!

04/25/2026

🚨 KODAWARI Alert! 🚨
This is the FINAL CHANCE TO EXPERIENCE THIS EXQUISITE NATURAL PROCESSED VARIETAL. THIS IS THE LAST ROAST. LAST DROP SOLD OUT FAST.

KODAWARI VOLUME IV - MARAGESHA
We’re proud to introduce the rare Maragesha varietal from fourth-generation Colombian producer Felipe Arcila. This competition lot reflects both innovation and heritage.

The Varietal: Maragesha is an exceptionally rare, naturally occurring hybrid of Maragogype (‘Elephant Bean’) and Gesha. First discovered in 2017 at Finca Villa Betulia in Huila, Colombia, it combines the oversized bean structure and creamy body of Maragogype with refined florals, high-altitude elegance, and complex tropical character. Powerful yet delicate - structured yet expressive.

The Process: Only the ripest cherries are harvested, floated to remove less dense beans, and meticulously hand-sorted. The cherries undergo a 45-hour aerobic fermentation to deepen clarity and complexity, then dried on raised beds for 8-12 days and turned for even drying. The result is remarkable depth and sweetness.

Tasting Notes:
Sangria
Pomegranate
Floral
Lime
Marshmallow

03/20/2026

Shelves are stocked and ready for you. So many beautiful coffees. Tanzania Peaberry, Rwandan, Burundi, and Kenyan Coffees, a washed and a natural Ethiopian and crowd fave Natural Bali along with a re- release of Kodawari 1 Geisha and Kodawari 2 Wush Wush. In addition we have an classic coffee profiled Peru and our classic Northern Italian style espresso blend and deep roasted Nox Atra.

03/13/2026

On the shelves now! Introducing Kodawari Volume 5 - White Honey Geisha from El Placer Farms. This coffee has all the floral and sweet genetics of the Geisha varietal but amplified through a white honey carbonic maceration from 4th generation producer and recently voted producer of the year, Sebastian Ramierez.

You absolutely do not want to miss this treat. This will go fast and is very limited. This will be the 1st of 2 drops.

The varietal : Geisha
One of the most expensive and sought-out varietals in the world of coffee. Known for it’s floral and sweet characteristics. Originally from the Gori Gesha forest in Ethiopia. It is now grown by competition and boutique coffee producers in several other high-growing regions around the world.

The process:
After carefully selecting the ripest cherries. The cherries are soaked in a low-oxygen sealed fermentation tank with a specific yeast to break down sugars and intensify the fruit and floral nature of this Geisha variety. After 48 hours, the cherries are pulped and slow-dried on patios for up to 3 weeks.

The taste:
Our tasting notes are Lavender, Juniper, Lemon Cookie, and Cardamom. These are quite the tasting notes, but in reality, it only scratches the surface of descriptors and adjectives. You could also easily add vanilla, bergamot, lemon pound cake, powdered sugar, and fruit loops cereal.

Thank you to the project for helping us source and procure this gem out of Quindio, Colombia.

03/12/2026

Attention weekend warriors that like an early start - you asked for it and we heard you. Nordaggio’s is now open an hour earlier on Saturday and Sunday.

02/14/2026

KODAWARI VOLUME IV has finally been roasted and she is stunning. The next in a series of single origin, single varietal competition level offerings.

Introducing the rare Maragesha Variteal from 4th generation Colombian coffee producer Felipe Arcila. This competition lot comes from 2050 meters above sea level at Finca Jardines del Eden in Quindio, Colombia.

The Varietal:
Maragesha is an exceptionally rare, naturally occurring hybrid of Maragogype (Elephant bean) and Gesha coffee varietal, first discovered around 2017 on Luis Anibal Calderon’s Finca Villa Betulia in Huila, Colombia. It combines the large bean size and creamy body of Maragogype with the high-altitude, floral, and complex tropical notes of Gesha.

The process:
Only the ripest cherries are harvested. Coffees are floated to remove less dense beans. Afterwards a meticulous hand sorting to remove any under ripe, over ripe, or faulty beans begins. Only the best cherries move forward in the process. Cherries are then exposed to a 45 hour aerobic fermentation. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, complex, and deeply connected to its origin. Afterwards, cherries are spread out on raised beds. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation. The drying process can take between 8 to12 days, during which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a heavy rich body.

Tasting Profile:
Sweet, fruity, and textured coffee expression of
Sangria, Pomegranate, Florals, Lime, and Marshmallow

Note: Extremely limited. There will only be two roasts of this coffee. This is the first of two. Don’t miss out.

01/16/2026

So far on our Kodawari Journey, this coffee is the one everyone asks for-and the one that always sells out.

KODAWARI VOLUME II: WUSH WUSH
takes an extraordinary varietal and pushes it further with anaerobic fermentation and thermal shock processing, unlocking a technicolor reminder that coffee is, first and foremost, a fruit.

A rare, competition-level release and World Stage Runner-Up for a reason, expect electric hard-candy sweetness 🍬and a 🍍juicy tropical fruit explosion.

Tasting Notes:
🎆 Raspberry
🎇 Passionfruit
🍑 Peach
⬜ White Chocolate