This interview has been edited for length and clarity.

Dear coffee lovers,

We have a new favorite ingredient to talk about. Meet Bouquet Infusions, Caroline Lafleur’s thoughtfully crafted collection of syrups that caught our attention last year.

The flavor profiles sounded too delicious to pass up, so we reached out in late 2025 to arrange a collaboration featuring their Orange Marmalade syrup at a pop-up here in Norfolk, VA. That collaboration sparked a conversation with Caroline, giving us the chance to learn more about her journey founding Bouquet and her vision for the company. She’s one of a kind and brings a sparkling, warm energy to the coffee industry.

Grab a fresh coffee and enjoy our conversation with Caroline Lafleur. 👀

Huey Melendez: So, Caro, could you just tell us who you are and what you do?

Caroline Lafleur: Hi! I’m Caro, the founder of Bouquet!

We make syrups that bring bold, layered flavor to coffee without overwhelming it with sweetness. We use nothing artificial, and our flavors have one foot in the familiar and one in the surprising.

The name Bouquet is actually a bit of a word play. My last name is Lafleur, which means flower in French.

My background is in food science, but it all started with washing dishes in restaurants at 15. From there, I worked as a barista, in kitchens, and front-of-house before getting my master’s in food science. Once you’re in the food world, it’s hard to get away from it!

After school, I joined Mattson, a food innovation agency in California. Think Disneyland for food scientists. I worked on a lot of coffee projects there, which eventually led me to Bouquet.

Jon Hargreaves: I’m curious to hear more about your experience in “food innovation” at Mattson. What did your day-to-day responsibilities look like, and how did you get into that line of work?

Caroline Lafleur: During my master’s, the excitement around plant-based food was just starting to bubble. This was a little more than 10 years ago. We entered a competition with a plant-based burger that “bled” and ended up taking first place at the Institute of Food Technologists.

That win opened the door to an internship at Mattson, one of America’s leading food product development agencies. I’d read about them in Barb Stuckey’s book Taste, so getting to work there was really exciting.

It was really fun. Some days we’d be making cricket soup, other days macadamia milk. We worked with everyone from tiny startups to huge companies. You’d figure out how to make something taste good, then work out how to actually produce it at a larger scale.

Eventually, coffee became my focus. Nitro coffee was huge at the time, and I worked on everything from oat creamers to canned coffee. At one point, I even had to make coffee without coffee beans. Impossible to get bored.

Jon Hargreaves: Were you interested in coffee at the time, or was this your introduction?

Caroline Lafleur: Working front of house in Montreal, I did a lot of wine tasting. All the aromatic compounds you get in wine, you can get even more in coffee. That really made me fall in love with it. I lived near Fellow in San Francisco and would go to their cuppings every weekend. That’s really how I fell in love with it, tasting and discovering how different one coffee could be from another.

At Mattson, my favorite part was figuring out why a specific flavor didn’t taste quite right. Was the level of acidity right? Was the type of bitterness appropriate? Was something masking the flavor? We’d taste things together and try different adjustments. I could happily spend hours on those puzzles.

Looking back, Bouquet makes a lot of sense. It brings together that love of figuring out flavors with a love of coffee.

Huey Melendez: That’s an amazing background! When did you realize you wanted to start Bouquet, and what did starting up look like for you?

Caroline Lafleur: I’m a turbo-nerd, so I could happily spend all day in the lab. But after putting so much heart into developing products, I started wanting to be involved in what happened next, too. What would the brand look like? How would people use it? I wanted to see the whole thing through.

Between Mattson and Bouquet, I was Head of Product Development at a plant-based startup called Simulate. I learned a lot about building teams, running factories and tackling distribution. When our team was laid off, it was heartbreaking. But it also made me stop and think, “Maybe this is the moment to try something of my own.”

The idea for Bouquet came from all the coffee shops we’d visit during factory trials. I’d see a specialty drink that sounded really good and ask, “Could I get that with half the sweetness?” I love flavor, but I don’t have a huge sweet tooth.

And what would I get? Half the flavor.

That stuck with me. Could we keep all the flavor without making the drink so sweet? That was the question I wanted to work on.

And after spending so much time in labs, I wanted to build something that brought me closer to people. The coffee world felt so welcoming. Making something that baristas could play with and make their own felt like a really good place to start.

Huey Melendez: What sets Bouquet apart from the rest of the major syrup brands out there today?

Caroline LaFleur: Two things. First, using nothing artificial was a non-negotiable. And, second, I wanted to make flavors that were a little different, a little unexpected. That’s what I wanted to see more of, so that’s what I did.

I also wanted to give baristas something more fun to play with and boost creativity. Instead of cinnamon, I’d do cardamom. Instead of regular caramel, I’d do brown butter caramel, because you get that nutty dimension. It’s not just caramel. There are multiple layers. I wanted to reverse the script. Rather than being something sweet with a hint of flavor, it’s the opposite. It’s more concentrated, so you only need a little, and you can create drinks that are less sweet. I think you quoted “Syrup for grown-ups,” which made me laugh, because yes, that’s pretty much it.

One of the things I’m most proud of is that we’ve convinced coffee purists to give Bouquet a go. Our first clients, and the ones we continue to retain, were people who didn’t have flavored beverages at all, or maybe had a vanilla latte. They were protective of their coffee, which I completely understand.There’s so much work that goes into growing, sourcing, roasting, and extracting. You want to be thoughtful about what you add.

So, being able to develop beverages with them that highlight their coffee and their brand ethos means a lot to me.

Jon Hargreaves: What’s the full meaning behind the name “Bouquet”?

Caroline Lafleur: I liked that it kept a little French in there, because that’s part of my culture. But it also says a lot about how we think about flavor. Each flower in a bouquet has its own character, and the right combination brings out the best in each one. We approach flavors in a similar way.

Take vanilla and fleur de sel. You’re not trying to make vanilla taste salty. That little bit of salt brings out something you might not have noticed otherwise. Or brown butter in caramel, which adds a lovely nutty dimension to something familiar.

Getting those combinations right takes time. I spent a year and a half developing the range, tasting and adjusting, but also figuring out how to make everything shelf-stable without artificial ingredients. It’s a lot of little decisions. For example, Orange Marmalade is orange, but there’s no coloring in it. I use turbinado sugar to create that color. It’s about understanding every ingredient and making sure that if it’s included, it has a function. That’s what spending years in the lab taught me: research every ingredient to the extreme depth of it.

So the name is about that care in bringing things together. And then the barista brings their coffee and their own ideas, and the arrangement keeps growing.

Jon Hargreaves: Bouquet’s packaging and type design is something that we admire. Could you tell us a little bit about the inspiration behind the art direction for Bouquet’s packaging and brand?

Caroline Lafleur: Thank you! Because my background is in science, bringing the visual side to life was very much a team effort with my partner, Ben, and our friends Erik and Rasmus at Walk A Thought.

We knew we wanted something elevated but not pretentious. But often, elevated means minimal. And our flavors are the opposite of minimal. So it was a bit hard at first.

Things started to click when we talked about each flavor as its own character. From there, Erik and Rasmus built a whole world around it, with the illustrations, the colors, and the slightly cheeky copy. It felt like us.

We care a lot about what’s in the bottle, but we also want people to have fun with it. The packaging should give you a little taste of that before you even open it.

Jon Hargreaves: I love the illustrations! Who made them for Bouquet?

Caroline Lafleur: That’s Rasmus! He’s so creative. Each flavor name has its own lettering, which gives it a personality, and the little characters have bits of our lives tucked into them. Our undying love for cats and weird haircuts had over the years made it to the packaging!

The colors were surprisingly hard to get right. We wanted them to look tasty and feel refined, but still a little muted. Erik and Rasmus did such a fantastic job finding that balance.

And there’s room to keep playing. Every new flavor means another character gets to join the Bouquet world.

Huey Melendez: We loved seeing Bouquet collaborate with Rocky’s Matcha and Minor Figures on the Cardamom Matcha Mojito for Portola Festival last year. How did that collaboration come together?

Caroline LaFleur: I met the Minor Figures folks at World of Coffee (WOC). Sightglass Coffee had placed second in one of their throw-downs using our Orange Marmalade syrup, and that got us talking.

Later, I went down to LA and we made four or five drinks together. One of them was the shaken oat matcha mojito with our Green Cardamom syrup.

Everyone got excited about it, and the conversation became, “Where could we serve this?” They talked to their friends at Rocky’s Matcha, Portola Festival was happening, and it just kind of came together naturally.

Huey Melendez: Sightglass is one of the most prominent coffee roasters on the West Coast. Can you tell us about Bouquet’s relationship with them?

Caroline Lafleur: Sightglass Coffee became my favorite neighborhood coffee shop as soon as I moved to San Francisco. I was already a bit of a fangirl when I met their team at WOC and floated the idea of creating seasonal drinks with natural syrups and flavor profiles that would complement their coffee.

To my surprise, they were open to hearing more, so I went full nerd. I spent time tasting their coffee and built three drinks around what was naturally in their cup.

An orange marmalade espresso tonic picked up on the citrus peel notes. Brown butter miso caramel played with the caramel notes, and a green cardamom mocha brought in a little spice.

A week after the first order, we realized we needed five times as much syrup as we’d planned. The brown butter miso caramel was supposed to be seasonal, and now it’s a year-round menu item.

We still make drinks together, which has been really fun. Working that closely with them, you see how much they care about every little detail. They take their coffee seriously, so having them trust Bouquet enough to put it in their cup means a lot to me.

Jon Hargreaves: Is there a syrup flavor you’ve been chasing but haven’t quite landed the right recipe for yet?

Caroline Lafleur: Yes, sour cherry! It’s been eating at me a bit.

I often think about things that work well with chocolate and go, “Why not in coffee?” Orange Marmalade started that way, and I think cherry could be really good, too.

But I haven’t quite cracked it. In a tonic, it works really well. With milk, something’s still not right.

And cherry is tricky because people immediately think of maraschino cherry. That’s not the flavor I’m going for. I want it to taste like actual sour cherries.

Sometimes I have to put my business hat on, not just my scientist hat. A flavor needs a place on a café menu, and I can’t keep every experiment in storage forever. But I haven’t given up on this one.

Right now, we’re working on something secret for the holidays. Shhhh.

Jon Hargreaves: Will Bouquet’s syrups be available to purchase online soon?

Caroline Lafleur: That’s the goal! Until recently, it’s been just me, but I’ve now brought someone on to help (shout-out, Parker!) Now, we’ve got a little more brain juice to figure it out.

Shipping glass is tricky, especially when you’re trying to keep shipping costs reasonable. We want to get that part right before promising a date.

We’ve been getting DMs from people all over the U.S. asking for bottles, which is really exciting. We hear you! We’re working on it.

Huey Melendez: Last question. What’s next for Caroline Lafleur?

Caroline Lafleur: More time out in the coffee world. So much of the beginning was spent developing the products and figuring out how to make everything work. Now I’d love to meet more baristas and bring Bouquet to more cafés around the country.

I also want to share more recipes and ideas. It’s really fun to see someone take a flavor you’ve spent so much time with and do something you wouldn’t have thought of.

So, more collaborations, more events, and more chances to say hi. You guys have been a lovely reminder of how much can come from just starting a conversation.

Caroline LaFleur: I had a question! Overall, because you’ve been in the coffee scene, do you think that specialty coffee purists, like I was talking about earlier, are more open to flavored drinks? Or do you think there’s always going to be a segment that will stay purist?

Jon Hargreaves: I think there will always be purists, and that’s great. For me personally, I love making pour-overs and drinking single-origin espresso, but when it comes to a specialty drink, I’m going to jump all over it if it sounds amazing and uses good ingredients. I think the market for the non-purist is bigger, but there’s a route for both.

Caroline Lafleur: Instead of an OR, we can do AND.

Huey Melendez: Correct.

👀 Where you can find Bouquet →
👀 Learn more about Bouquet →

We walked away from this conversation feeling inspired by Caro’s work and how focused her vision is for Bouquet. We’ll be watching closely as Bouquet continues to blossom. If you’d like your café to start carrying their syrups, reach out here to get in touch.

Stay tuned for more Coffee Club interviews! Let us know in the Coffee Club chat if there’s someone you’d like us to interview next. 👀

Have a beautiful day,

Jon Hargreaves
Coffee Club Founder/Designer

Editor: Lexi Deverich
Direction: Huey Melendez & Cortez Artis

It seems like a new collaboration, activation, in-store café, or other crossover is happening every day. Few, however, get it right. Two that consistently do are Quiet Mountain Cafe and Kingston, New York-based Mirra Coffee.

After two successful collaborations in 2024, Quiet Mountain and Mirra recently teamed up again, this time to rel…

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Recently, Huey and Cortez took a trip up north to explore Philadelphia, PA. Join two of the creative minds behind Coffee Club as they pass through Philly’s café scene.

ReAnimator Coffee

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Our friend and local Chicagoan, Devyn Owen, visited the Canyon Coffee pop-up at Design Within Reach! Check out the experience in this special guest installment. Hope you enjoy! 💙

Fulton Market Design Days

Devyn here. I have the privilege of bringing Coffee Club a piece of content from the place I call home, Chicago.

Each spring, Fulton …

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After hanging for a while at Four Letter Word, I made my way over to Milli by Metric. The Logan Square neighborhood is beautiful and the brisk weather made for a very pleasant afternoon walk to the next (very new) café.

Milli by Metric

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After a quick trip to Chicago, I found myself with a few free hours before I had to catch my flight home. I’d never been to the Windy City, but found a variety of flourishing cafés that had me eager to explore.

Four Letter Word

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I hope you’re all getting ready to enjoy a relaxing and restful holiday season! Starting next week, many roasters will be winding down their new releases and roasting schedules for the rest of the year. During that time, we’ll also be pausing Weekly Roasts until the new year. Thank you for tuning in each week. We’ve loved sharing new …

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Welcome back to Weekly Roasts! I hope you all had a relaxing and restful Thanksgiving holiday. Here’s a few interesting finds I came across last week:

• Matter published an interesting piece on how people are moving away from traditional social platforms and toward niche, hobby-focused apps.

• Wallpaper shared an exclusive first look at KURO

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I hope you’re all doing well today! Kicking things off as usual with a few interesting finds from last week:

• Standart introduces their newest, limited edition book, A Measure of Life: Coffee Moments from the Past Century, which is now available to pre-order.

• Take a look at this modified, DIY ’09 Suzuki Every car shared by GO OUT magazine

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Join us to experience a variety of unique cafés in Phoenix, Arizona as told by Cortez Artis, one of Coffee Club’s creative directors. Enjoy café moments captured on 35mm film and preview what your visit could feel like.

Phoenix’s coffee scene thrives on community, craft, and creativity. Each café has a distinct pulse to it. Visit a fe…

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I’ve got a few interesting finds for you this week from my feed:

• Get a behind the scenes look at the new AppleTV intro made in collaboration with MAL.

• OutKast members, André 3000 and Big Boy, received the honor of being inducted into the Rock and Roll Hall of Fame.

• Take a tour with Open Space of Luis Barragán’s harmonious Casa Pedregal h…

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Here’s a few things I’m excited to share with you this week:

• Nike and Palace joined forces to release their first collaborative capsule. In addition to the launch, the two brands opened Manor Place, a multi-purpose space to skate and play football for free.

• We launched our interview with Canyon Coffee’s co-founders last week! After you …

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This interview has been edited for length and clarity.

Dear coffee lovers,

We got on a call with Ally Walsh and Casey Wojtalewicz, the partners behind Canyon Coffee, for a relaxed, inspiring chat. The dynamic between this industrious duo is strong, with each founder having a clear focus based on their expertise. With Ally’s creative vision, and Casey’s scrappy, community-first approach, the two have built a thoughtful coffee company in Los Angeles, California. We’re excited to share their story!

Grab a black coffee and enjoy this conversation with Ally and Casey. 👀

Jon: What did your morning look like today? Any rituals or routines?

Casey: I was on daddy duty this morning. I got our son up, made oatmeal, and got him out the door—but absolutely no morning starts without coffee. Our passion for coffee really took off when Ally and I discovered the pour-over ritual years ago. That said, we’re parents now, I’ve got a Moccamaster, we use the scale, we’re drinking our year-round Ethiopian every morning, same recipe: 38 grams, fill it up to the 6, medium coarse grind.

Then, after I dropped our son off at preschool, I met with Ally at our coffee shop. Tuesdays are our day to sync with the manager and go over everything. Exciting news, we just signed a new lease, we’re expanding to New York. You heard it here first.

Ally: I got to sleep in a bit. I wasn’t on mom duty today, which was nice. I had coffee in bed and did some emails before heading to the shop to meet Casey for our morning meeting.

Jon: When you think about the early days of Canyon Coffee, was there a moment in particular that made you feel like, “We’re really doing this”?

Casey: I always tell people about this one time early on, about a month in. We started a little different. We were able to roast in someone else’s roastery, so we were able to start with pretty much no money. We were a musician / model couple. We started out selling wholesale and direct-to-consumer. I remember getting the check for our first wholesale order, which was for 8 retail bags to a little boutique, and the check was for maybe like $108. That moment made me realize, like oh God, we either have to quit now, or sell so much coffee if we ever want to actually be able to pay to live in LA. Having started the business without an exit plan, that was the first time I started to develop the long-term vision, out of necessity.

Ally: For me, it was five years later when we signed a lease for a 12,000 square-foot factory downtown to roast our coffee and set up our office. That’s when I was like, wow, we are really committed to this. We’re going to have to roast a lot of coffee to pay this rent, and to hire people, and do all the things we’d been wanting to do for so long.

Huey: Have any skills or lessons from your early careers in modeling (Ally) and music (Casey) carried over into the coffee industry?

Casey: Yes. Actually, before music, I wound up in Los Angeles as a Community Organizer. I don’t have plans for this, but, if I ever were to write a book about business, it would probably have a title like, “Everything I Learned About Business, I Learned as a Musician and/or Community Organizer.”

Because with music, and with community organizing, there’s one asset in common you don’t have: money. If you have a goal, and you need people, you have to think outside the box. You have to view the potential in people and think about ‘what else do we have that’s not money?’ Someone has a car…or knows a lawyer…and then you piece it all together.

That can be really empowering, because you can’t really get anyone to join your team unless you can inspire them. You have to give them the why. “Start with why” is now common business adage, but that’s live or die if you’re an organizer, and I’d say the same for a musician. You’re united around creating something. So both of those former careers gave me scrappiness and thinking-outside-the-box-ness.

And then when Ally was modeling, I’d sometimes be lucky enough to tag along to the shoots with her. Speaking from my perspective, I’d say that her time in that industry had to be formative for developing her eye and her skill with imagery and aesthetic. She’s made the Canyon brand into what it is. You kind of can see our role delineation there with those two backgrounds. Me with shoestring scrappiness and her with the vision.

Ally: Yes. I was very much excited to not do modeling anymore and launch my own thing. Being on set, working with photographers, art directors, and creative directors, I was excited to be on the other side of things. I was constantly observing and learning. Ultimately I realized I wanted to create a brand, a product.

Jon: Favorite coffee shops you’ve visited together?

Casey: I think we have to shout out Tandem in Portland, Maine. Ally found it first—which was often how it worked for us. I’d be on tour she’d be traveling for work, we’d find great spots, and then eventually we’d visit them together. But Tandem was founded by two people, who were actually the initial baristas sent to New York by James Freeman to open Blue Bottle in New York.

They’ve got this epic gas station bakery. When I think of going there in the late fall, the windows are fogged up, they’re playing records, they’ve got amazing pastries, and at the time we visited, their mugs said ‘gluten and butter’. Being from LA, I just loved it. They’re great people.

They were also one of the first roasters to work with Swift Cup for instant coffee. We asked about it when we saw it on the shelves, and they connected us with Nate at Swift, which resulted in us in being one of the first ten roasters to work with them as well.

Ally: I still love The Mill in San Francisco so much. It’s one of my top spots. Then in Paris, Dreamin’ Man serves some of the best coffee I’ve ever had. I was just there a couple of months ago. We also love Acid in Berlin too.

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I missed writing to you all last week! The Coffee Club team was putting on a pop-up with our friends at Mea Culpa over the weekend. We featured our signature Mont Blanc drink, made with Bouquet’s Orange Marmalade syrup. If you weren’t able to try it in person, you can find the recipe to make it at home here.

For this week’s new roasts, we have a bright, natural Ethiopian coffee from Ineffable Coffee in Dos Hermanas, Spain, and a funky Yemeni coffee with precision “Alchemy” processing from The Barn in Berlin, Germany. Let’s dive in! 👀

The daily sipper

Gargari Gutiti

• Roaster: Ineffable Coffee

• Origin: Yirgacheffe, Ethiopia

• Producer: Smallholder Farmers

• Variety: 74110

• Notes: Forest Fruits, Blueberries, Vanilla

• Process: Natural

Recommended brewing methods:
Hario V60 · Origami Dripper · Cafec Flower Dripper · Hario Switch · Orea V4

👀 Get this coffee →
👀 More coffee from Ineffable →

The wild one

Yemen Alchemy

• Roaster: The Barn Coffee Roasters

• Origin: Hayma Dakhiliya, Yemen

• Producer: Qima

• Variety: Yemenia

• Notes: Mango, Amarena Cherries, Plush

• Process: Alchemy

Note from the roaster:

At 2200m, the breathtaking landscape of Hayma Dakhiliya is home to a unique varietal of coffee: Yemenia. Following multi-stage ‘Alchemy’ processing, Yemenia offers complexity that is truly unique: expect tropical sweetness, with the depth of fine cognac and Amarena cherries.

Recommended brewing methods:
Hario V60 · Orea V4 · Origami Dripper · Hario Switch · AeroPress

👀 Get this coffee →
👀 More coffee from The Barn →

Do yourself a favor and check out these amazing coffees before they sell out!

Have a beautiful day,

Jon Hargreaves
Founder of Coffee Club

Editor: Lexi Deverich
Direction: Huey Melendez & Cortez Artis

More new releases

Want more? Continue reading to discover 3 more newly released coffees! 👀

Read more

Dear coffee lovers,

We’ve teamed up with Bouquet to create a special drink featuring their refreshing Orange Marmalade syrup, made entirely with natural ingredients. For now, Bouquet’s syrups are only available to try exclusively at Sightglass locations in San Francisco and Los Angeles. While they’re not available to purchase online…

Read more

I hope you’re all well! Here are a few interesting finds I came across last week:

• In Tokyo, Japan, BRUTUS launched the BRUTUS COFFEE KIOSK in partnership with Glitch Coffee at Ginza Sony Park, featuring Glitch Coffee, ignis, and Brewman as guest shops, with more to come.

• AppleTV shared the trailer for Pluribus from Vince Gilligan, creator of Breaking Bad, starring Rhea Seehorn from Better Call Saul. The new series will be available to stream on AppleTV starting November 7.

• In New York, Josh Safdie hosted an early screening of Marty Supreme starring Timothée Chalamet. The new A24 film releases on Christmas Day this year.

Time to check out our Weekly Roasts! For today’s new releases, we have a delicate, washed Guatemalan Yellow Gesha from April Coffee Roasters in Copenhagen, Denmark, and an expressive, natural Costa Rican coffee from Code Black Coffee in Melbourne, Australia. Let’s dive in! 👀

The daily sipper

El Morito

• Roaster: April Coffee Roasters

• Origin: Jalapa department, Guatemala

• Producer: Jose Roberto Monterroso Pineda, El Morito

• Varietal: Yellow Gesha

• Notes: Mirabelle Plum, Citrus, Florals

• Process: Washed

Note from the roaster:

This Yellow Gesha is the reason why we started to work together with our partner farm El Morito in Jalapa, Guatemala. They are a large producer of coffee but their own production and farm is small, with an elevation over 2000m and some truly rare, exceptional varieties. This Yellow Gesha is one of them.

Recommended brewing methods:
Hario V60 · April Brewer · Origami Dripper · Cafec Flower Dripper · AeroPress

👀 Get this coffee →
👀 More coffee from April →

The wild one

Corazon De Jesus

• Roaster: Code Black Coffee

• Origin: Buena Vista de Rivas, Chirripó, Costa Rica

• Producer: Johnny Alvarado & Family, El Salitre

• Variety: Catuai

• Notes: Winey, Chocolate , Berry, Citrus, Almond

• Process: Natural

Note from the roaster:

Johnny and his family have won multiple awards at the Costa Rican Cup of Excellence competitions over the years, including this year’s top honours in both the washed and honey/natural categories.

Recommended brewing methods:
Hario V60 (try it iced!) · Orea V4 · Hario Switch · Origami Dripper · AeroPress

👀 Get this coffee →
👀 More coffee from Code Black →

Do yourself a favor and check out these amazing coffees before they sell out!

Have a beautiful day,

Jon Hargreaves
Founder of Coffee Club

Editor: Lexi Deverich
Direction: Huey Melendez & Cortez Artis

More new releases

Want more? Continue reading to discover 3 more newly released coffees! 👀

Read more

Welcome back to Weekly Roasts! Before we get started, here’s a few findings that piqued my interest this week. Hope you enjoy:

• M35’s first look at their work on Nike’s new Calling All Runners campaign.

• USM Haller’s experimental configurations of their modular furniture systems, currently on display at their Shanghai showroom.

• Canyon Coffee’s limited-edition artist series coffee bags in collaboration with the renowned JB Blunke Estate.

Ready for this week’s new roasts? We’ve got two standout coffees: a refined, washed Ecuadorian Typica Mejorado from POMA COFFEE in Copenhagen, Denmark, and a lively, natural Panamanian Gesha from Verve Coffee Roasters in California, USA. Let’s dive in! 👀

The daily sipper

Finca Soledad

• Roaster: POMA COFFEE

• Origin: Imbabura, Ecuador

• Producer: Pepe Jijon, Finca Soledad

• Variety: Typica Mejorado

• Notes: Strawberry Cotton Candy, White Peach, Tropical Fruit, Florals

• Process: Washed

Note from the roaster:

Finca Soledad is owned and run by José Ignacio “Pepe” Jijón—a former Ecuadorian mountaineer now devoted to coffee farming with deep environmental purpose. On a recent research trip we explored his shading, leaf analysis, and foliar nutrition practices and were able to secure a few exceptional lots, including this Typica Mejorado Florcita.

Recommended brewing methods:
Hario V60 · Origami Dripper · Cafec Flower Dripper · Hario Switch · AeroPress

👀 Get this coffee →
👀 More coffee from POMA →

The wild one

Graciano Cruz

• Roaster: Verve Coffee Roasters

• Origin: Chiriquí Province, Panama

• Producer: Graciano Cruz, Emporio Estate

• Variety: Gesha

• Notes: Jasmine, Passion Fruit, White Grape

• Process: Natural

Note from the roaster:

Graciano Cruz is a legendary and unforgettable figure in the coffee world celebrated not only for his exquisite coffees but also for his curiosity and willingness to experiment. Drawing on his extensive training in microbiology, he crafts coffees that balance terroir and processing with masterful precision. His jovial attitude and lust for life shine through in both his personality and his coffees, which often carry a brightness and sweetness that feel distinctly “Graciano.”

Recommended brewing methods:
Hario V60 · Orea V4 · Origami Dripper · AeroPress · French press

👀 Get this coffee →
👀 More coffee from Verve →

Do yourself a favor and check out these amazing coffees before they sell out!

Have a beautiful day,

Jon Hargreaves
Founder of Coffee Club

Editor: Lexi Deverich
Direction: Huey Melendez & Cortez Artis

More new releases

Want more? Continue reading to discover 3 more newly released coffees! 👀

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For one week only, JJJJound has brought their “Entrepôt” immersive warehouse experience to Toronto; featuring a mix of warehouse, sample, and archive sales, plus deadstock footwear. The installation kicked off Saturday and runs through Sunday, October 5th at 185, Spadina Avenue, Toronto. If you’re in town, it’s worth a stop while supplies last.

Over on It’s Nice That, Matthew Spade and Jordan Bunker shared their visit to Manchester’s Siop Shop in Does design make coffee taste better?. The piece offers a behind the scenes look at what makes Siop Shop’s approach to coffee, brand, and experience truly unique.

For this week’s new roasts, I found two standout Colombians: a delicate, precision-fermented lot from seekers coffee with a subtle minty profile, and a symbiotic-processed coffee from Native Coffee Co. with funky pink lemonade and floral notes. Let’s dive in! 👀

The daily sipper

Mint El Paseo Microlot

• Roaster: seekers coffee

• Origin: Naranjal, Colombia

• Producer: Huver Castillo

• Varietals: Caturra + Castillo

• Notes: Fresh Mint, Citrus Zest, Jasmine

• Process: Double Bloom™ (Anaerobic + Lactic)

Note from the roaster:

From the shaded mountain slopes of Naranjal, Colombia, Mint Paseo is a bright, delicate coffee grown by Huver Castillo – a second-generation farmer and agricultural engineer who treats coffee cultivation as both science and soul-work.

Recommended brewing methods:
Hario V60 · Origami Dripper · Cafec Flower Dripper · Hario Switch · AeroPress

👀 Get this coffee →
👀 More coffee from seekers →

The wild one

Hachi - Amane

• Roaster: Native Coffee Co.

• Origin: Piendamó, Cauca, Colombia

• Producer: Diego Bermudez

• Varietal: Pink Bourbon

• Notes: Dark Berries, Lemonade, Hibiscus

• Process: Symbiotic

Note from the roaster:

An exciting new symbiotic process from HACHI – using the mosto of a highly aromatic cultivar to enhance the delicacies of a pink bourbon. Sweet pink lemonade and florals show up in the cup.

Recommended brewing methods:
Hario V60 (try it iced!) · Orea V4 · Hario Switch · Origami Dripper · AeroPress

👀 Get this coffee →
👀 More coffee from Native →

Do yourself a favor and check out these amazing coffees before they sell out!

Have a beautiful day,

Jon Hargreaves
Founder of Coffee Club

Editor: Lexi Deverich
Direction: Huey Melendez & Cortez Artis

More new releases

Want more? Continue reading to discover 3 more newly released coffees! 👀

Read more

Big drop coming soon: sacai and Carhartt WIP are back with their third capsule, landing October 3. The 19-piece lineup reimagines Carhartt’s classic workwear with sacai’s fluid twist. Ahead of the global release, the capsule hits sacai’s Isetan Shinjuku Main Store on October 1, then pops up at Landmark in Hong Kong on October 2.

I’ve also been getting lost in a few are.na channels lately: the path to any friendship is common ground by Charles Broskoski, Internet Village: People by Kristoffer Tjalve, and Details - Stairs by Nathan Reichenthal. Definitely worth a browse if you’re looking for fresh inspiration.

Time to check out our Weekly Roasts! For this week’s new coffee releases, we have a distinct, fermented honey processed Ethiopian Landrace from SEY Coffee in New York, USA, and an experimental, anaerobic natural Ethiopian from Onyx Coffee Lab in Arkansas, USA. Let’s dive in! 👀

The daily sipper

Elora

• Roaster: SEY Coffee

• Origin: Arbegona, Sidama, Ethiopia

• Producer: Elora site

• Varietal: Ethiopian Landrace

• Notes: Honeydew, Papaya, Lime

• Process: Fermented Honey

Note from the roaster:

This lot comes from Arbegona, a region that continues to produce some of the most expressive coffees we encounter each year. In collaboration with the Elora site, we have begun a new sourcing project focused on separating and highlighting distinct profiles. This is the only fermented honey-processed lot from the project, and it showcases just how dynamic this region can be.

Recommended brewing methods:
Hario V60 · Origami Dripper · Cafec Flower Dripper · Hario Switch · AeroPress

👀 Get this coffee →
👀 More coffee from SEY →

The wild one

Ethiopia Gera Estate Anaerobic

• Roaster: Onyx Coffee Lab

• Origin: Djimma region, Ethiopia

• Producer: GERA Estate

• Varietal: Landrace

• Notes: Raspberry, Magnolia, Watermelon, Vanilla

• Process: Anaerobic Natural

Note from the roaster:

From the highland forests of the Gera Estate, this anaerobically processed lot captures the vivid fruit of Ethiopian coffee, transformed through a sealed, low-oxygen fermentation. Grown under organic, biodiverse conditions, and supported by Gera’s commitment to sustainable farming and social equity, this coffee offers a refined expression of processing and the unique quality of Ethiopian coffees.

Recommended brewing methods:
Hario V60 (try it iced!) · Orea V4 · Hario Switch · Origami Dripper · AeroPress

👀 Get this coffee →
👀 More coffee from Onyx →

Do yourself a favor and check out these amazing coffees before they sell out!

Have a beautiful day,

Jon Hargreaves
Founder of Coffee Club

Editor: Lexi Deverich
Direction: Huey Melendez & Cortez Artis

More new releases

Want more? Continue reading to discover 3 more newly released coffees! 👀

Read more

IKEA and Swedish designer Gustaf Westman officially started rolling out their new collaborative Christmas collection! The capsule has a variety of curvy, bold pieces including porcelain plates and mugs, candleholders, small lighting elements, and more. The collection will be available to purchase online starting October 1st and in IKEA stores on October 3rd. Don’t miss out!

In other news, Fred Again recently played a private rooftop DJ set overlooking the plaza in Naples, where he had just performed a sold-out show. You can watch the full set here.

For this week’s new roasts, we’re featuring a comforting, washed Indian coffee from Touchy Coffee in New York, USA, and a complex, natural Nicaraguan coffee with tropical traits from Seven Seeds in Victoria, Australia. Let’s dive in! 👀

The daily sipper

India Kerehaklu

• Roaster: Touchy Coffee®

• Origin: Chikmagalur, Karnataka, India

• Producer: Ajoy + Pranoy Thipaiah, Kerehaklu Estate

• Varietal: Selection 10

• Notes: Wafer Cookie, Orange Dip, Sticky Sweet

• Process: Washed

Note from the roaster:

Currently helmed by father and son Ajoy and Pranoy Thipaiah, Kerehaklu (“the shelter by the lake”) has been in operation since 1953, and today is a sprawling 250 acres with far more than just coffee. Avocados, peppercorns, jackfruit, figs, ginger, and a myriad of other flora maintain a lush forest helping to moderate a climate that — when viewed on a map — would seem too low in elevation and too hot for coffee. All that plus an eco retreat, and you have a sophisticated, diversified business with coffee as just one of the critical elements.

Recommended brewing methods:
Hario V60 · Kalita Wave · Origami Dripper · Hario Switch · AeroPress

👀 Get this coffee →
👀 More coffee from Touchy →

The wild one

El Limoncillo

• Roaster: Seven Seeds

• Origin: Yasicasur, Matagalpa, Nicaragua

• Producer: Mierisch Family, Finca Mierisch

• Varietal: Javanica

• Notes: Pineapple, Rose Water, Strawberry Milkshake

• Process: Natural

Note from the roaster:

Doctor Mierisch and his son, Erwin II, were driving home from the farm when they spotted a man selling fruit on the side of the road. They stopped for a quick purchase—and noticed the man had a bag labeled “Java.” Curious, they asked about it. The man claimed the bag held seeds of a rare coffee variety called Java. Erwin was skeptical, but the Doc felt for the man and decided to buy the seeds anyway. And just like that, Java found its way to Nicaragua.

Recommended brewing methods:
Hario V60 · Hario Switch · Origami Dripper · AeroPress · Cafec Flower Dripper

👀 Get this coffee →
👀 More coffee from Seven Seeds →

Do yourself a favor and check out these amazing coffees before they sell out!

Have a beautiful day,

Jon Hargreaves
Founder of Coffee Club

Editor: Lexi Deverich
Direction: Huey Melendez & Cortez Artis

More new releases

Want more? Continue reading to discover 3 more newly released coffees! 👀

Read more