Nordaggios Coffee

06/16/2026

Good grief, it’s good. 😄 The Charlie Brown is back — our salted brown sugar latte. Hot or iced, it hits every time.

06/12/2026

Jairo Arcila | Finca Santa Mónica | Quindío, Colombia
Castillo · Wine Yeast & Lychee Co-Ferment · Anaerobic Process

Jairo has spent four decades perfecting his craft. His sons Carlos and Felipe helped build Cofinet into one of Colombia’s most innovative exporters — and this lot is exactly why.

48 hours of anaerobic fermentation with lychee and wine yeast transforms this Castillo into something floral, tropical, and borderline ridiculous in the best way.

In the cup: lychee, peach tea, nectarine, brown sugar.

This is what light roasting on a vintage Probat was made for — a taste of the tropics with every sip!

🛍️ Available by the bag in the shop.
✈️ Ship it to your door — link in bio.
☕ Hitting our pour over menu next week.

06/05/2026

LAST CHANCE! FINAL VOLUME V DROP! On our shelves now. This coffee sold out quickly last time. Don’t miss out!

KODAWARI VOLUME V:
WHITE HONEY GEISHA
from El Placer Farms. This coffee has all the floral and sweet genetics of the Geisha varietal but is amplified through a white honey carbonic maceration from 4th generation producer and recently voted producer of the year Sebastian Ramirez.

The Varietal : Geisha
One of the most expensive and sought-out varietals in the world of coffee. 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:
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.

Our Tasting Notes:
Lavender, Juniper, Lemon Cookie, and Cardamom.
In reality, it only scratches the surface of descriptors. You could also easily add vanilla, bergamot, lemon pound cake, powdered sugar, and fruit loops cereal. This coffee performs best after at least 2 weeks of rest from roast date.

Thank you to the Program for helping us source and procure this gem out of Quindio, Colombia.
We also still have a few Wush Wush on the shelf along with offerings of Organic washed Bolivia Aljira, a Natural Papua New Guinea Jiwaka, a washed Tanzania Itumpi Peaberry, a Washed Kenya Ngomano AB, and a washed Ethiopian Yirgacheffe Idido. Of course we also have our signature Espresso Blend and our deep roasted Nox Atra. For our coffee lovers in California we have our Semi-washed Geisha on the shelves of both Flagship stores in Los Angeles and San Francisco.

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.