Commonplace Coffee - Pittsburgh, PA

Region: Huehuetenango Country: GuatemalaProducer: Small scale growers Altitude: 1500 masl Varieties: Caturra, bourbon, typica, catuai, catimor, sarchimor, pache, pacamara Processing: Washed Drying: Patio Think: Smooth with Graham cracker and chocolate.

Region: Minas Gerais, Cerrado Mineiro, São Gotardo Country: Brazil Producer: Yuki Minami Altitude: 1130 – 1350 Masl Variety: Red Catuai Processing: Natural Drying: Patio/Mechanical Dryers Think: Apricot and Cinnamon With Syrupy Body.

Region: La plata, huila Country: Colombia Producer: Grupo mártir Altitude: 1700-1850 masl Varieties: Castillo, Colombia, caturra Processing: Washed Drying: Parabolic drying Think: Baking spices with sweet, supporting body.

Region: Wahgi valley, western highlands Country: Papua New Guinea Producer: Smallholders Altitude: 1400-1800 masl Varieties: Arusha, typica Processing: Washed/24HR ferment Drying: Patio/Tarpaulin Think: Savory, chocolate with velvety body

Region: Muramvya province Country: Burundi Producer: 322 farmers Altitude: 1700-2100 masl Varieties: Bourbon Processing: Washed Drying: Raised beds Think: Black currant, cashew, and dark chocolate.

Region: Kilimanjaro Country: Tanzania Producer: Mwika north amcos (180 members) Altitude: 1675 masl Varieties: Bourbon, Jackson bourbon Processing: Washed Drying: Raised beds Think: Mango, hibiscus tea, passionfruit juice.

Region: Gera, jimma Country: Ethiopia Producer: 230 contributing producers Altitude: 2000 masl Varieties: 74110, heirloom varieties Processing: Washed Drying: Raised beds Think: Strawberry yogurt, lime, and mango.

Region: Kota kebele, gomma district, agaro woreda, jimma zone, oromia region Country: Ethiopia Producer: 1 producer Altitude: 1950-2000 masl Varieties: Jarc 74100 Processing: Natural Drying: Raised beds (Avg 21 days) Think: Hibiscus, lime cordial, and pear.

Region: Huila Country: Colombia Producer: Various smallholder farmers Altitude: 1200–2100 masl Varieties: Castillo, Colombia, caturra Processing: Ethyl acetate Drying: Various methods Think: Molasses, hazelnut, and lemon zest acidity.

Design: Welcoming and balanced for year-round drinkability Currently: Ceiba, Guatemala; El aguacatal, El Salvador; Mapendo, drc Think: Red Apple, brown sugar, and chocolate.

Design: Creamy mouthfeel, subtle fruitiness, balanced sweetness, brew method versatility Currently: Martir, Colombia; Chelbesa gedeb, Ethiopia; Mensur abahika, Ethiopia Think: Date, milk chocolate, and cherry.

Design: Fruity and refreshing for Long Summer days Currently: Dimtu, Ethiopia; Nano challa, Ethiopia Think: Blueberry crumble, white chocolate, and Key lime.

Design: Balanced and sweet straight shots, small milk drinks. Currently: Serra negra, Brazil; Espirito Santo, Brazil. Think: Rich with cocoa and caramel.

Design: The straightforward, diner-style coffee that brings you back to when coffee was Just coffee. Sipping and making memories with friends. Currently: Espirito Santo, Brazil; Serra negra, Brazil Profile: Dark chocolate, smoky, with full body.

Design: Heavy-bodied straight shots, larger milk drinks. Currently: Divino niño, Colombia; Red badger, Indonesia Think: Creamy, vibrant and complex.

Design: For the space between perpetual and heartmender. Currently: Red badger, Indonesia; Divino niño, Colombia; Serra negra, Brazil. Think: Creamy with hazelnuts and full body.

Design: A balanced and lively daily cup accessible to all tastes. Currently: Ceiba, Guatemala; Serra negra, Brazil. Think: Balanced with plum and savory body.

Design: A blend for those who want a bold coffee. Currently: Harimau tiger, Indonesia; Koke, Ethiopia. Think: Crisp apricot with a medium body.