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An exceptionally pallettable espresso! Developed to cut well with steamed milk, it touches numerous registers of flavor, such as raisin, oak, wild berry, and dark chocolate, while being void of bitterness. A dark, rich crimson crema that has a refreshing finish with a note of walnut.
An explosion of sweetness in your mouth. Huge body with molasses, vanilla, and citrus. A delightful experience without the typical light roast espresso bitterness. It really has “the whole package.”
Rich, creamy, and nutty with an amazingly well-rounded crema. Loaded with sweet citrus and graham cracker. A fabulous choice for straight espresso drinkers.
Full City Roast
Sweet brown sugar in the nose. Round and rich, with a creamy, expansive body. Notes of caramel apple. rye, and nutty envelope the mouth while it finishes with a fond hint of peach.
Exaggerated fruitiness and perfect balance make this natural processed gem one of our proudest. Wildberry and cocoa aromas emanate from a juicy and vibrant cup. Smooth in body with a tenacious acidity, the beans splash with watermelon, pear and tangerine.
Full City Roast
Quite the complex cup, all based around a prominent and lively brightness. Aromas of apple. Essence of almond and caramel cut through a light, slightly cookie dough body.
Full City Plus Roast
Bold, savory molasses introduce the coffee to your nose, and with the first sip comes notes of walnut and apple juice. It is a bit tangy, however modest in acidity, and the body holds heavy, yet smooth. Finishing notes are dark rum and nuts.
Full City Roast
A gale of spicy tiramisu and sugar snap peas opens the door to this coffee’s remarkable sweetness. Its syrupy and milky body paints a scene of dulcet confection, bouncing from chocolate covered bananas to pecan pie, from salted pumpkin seeds to carrot cake glacé. Throughout the finish and amidst a balanced acidity, the sweetness continues; nutmeg and gingerbread wisps hailing this sweet, savory roast to crisp autumn days.
An intricate and delightful cup of coffee, beginning with grapefruit in the nose. Its multi-layered, yet delicate profile plays upon different elements like buttermilk, sugary sweetness, and cedar. Slick body and a crisp acidity flow efficiently into a memorable finish of a juicy lemon.
Vienna Plus Roast
A coffee engrossed in sugars and brightness, your nose receives glimpses of honey and malt. The acidity establishes depth between savory tones of toffee and buttered toast. Such a pronounced brightness lends to the cup’s white grape notes at the end.
Full City Roast
Unique and untamed. Aromas begin forest-like, then to Jolly Ranchers and butterscotch as it cools. Pleasantly dirty — almost mossy in profile, with notes of sweet iced tea and grapes. Medium-bodied, occasionally spicy, and quite adventurous.
Mysterious and full of treasures. An eclectic melange of Full City and Vienna roasts that wanders between ripe fruit, milk chocolate, licorice, and back again. Big, voluptuous body, subdued acidity, satisfying depth and a very, very happy ending.
Dark Melange Roast
Thick, round, and punchy. Spicy nose of black pepper, red curry, and nutmeg. Finishes with a touch of graham cracker.
Intense and robust body. Muted acidity with a tight, creamy finish. Hints of dried fruit in the aroma; toffee, cola, and graham cracker in the cup.
The darkest roast that we do, it is a sturdy, smokey, bold cup for the dark roast lover containing notes of blackberry wine, malt, and sharp cheddar.
Pleasant and mild, but complex. Low acidity allows the nuances of chocolate malt, sugar cane, and oak to shine. Lengthy finish.
From our Spirited Beans Series. With notes of Caramel Apple, Floral and Plum. The Whiskey comes through with juicy, sweet and heavy notes.
From our Spirited Beans Series. With notes of Red Apple, Clove and Honey. The Apple Brandy comes through with hints of Caramel, Candied Cherry and Chestnut. Aromas of Plum and Sweet Sugarcane
[‘kaskara]: Spanish for “husk,” is tea composed of remnant coffee cherry husks after having been dried during processing.
Imported from Finca San Luis in Las Lajas, Costa Rica, these coffee cherries sit out under the sun to dry during natural processing. As the husks and beans separate, they are collected, sorted, and used for a variety of purposes, although rarely exported.
Cascara is meant to steep like tea and only contains 25% of the caffeine as your normal cup of brewed coffee. Unlike the tea plant, cascara responds very openly to different brewing techniques. That is to say, alter the recipe as you see fit!
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