Our Coffee Roasts
Autumnal Equinox Blend 2026
Three coffees, two continents, one very Texas idea. A dry process natural from Tulio Arantes's small farm in south Minas Gerais brings the chocolate and the pecan shortbread, thick and creamy through the middle of the cup. A rare Cameroonian Java from the Grassfields Cooperative deepens it with cocoa, praline, and a toasted coconut finish. A washed Bourbon from the Masenga hillside in Burundi lifts the whole thing with cinnamon, raw sugar, and a bright citrus edge. Roasted together in equal thirds and dropped light at 425 degrees, well short of second crack, so the brown sugar and toasted nut come through sweet instead of the roast taking over.
Chocolate. Toasted pecan. Cinnamon.
Try it black first. With a tablespoon of brown sugar per 16 ounces, the pecan and chocolate come all the way forward.
Smokey Sunday Sessions
The same two exceptional Gujis — selected for their extraordinary scores and brought together because the quality demanded it. This time roasted slow, patient, and unhurried. The kind of roast that can't be rushed without losing something. That slowness deepens everything — Raro Boda's fruit becomes richer and more concentrated, Gerba Hechere's florals settle into honey and caramel. Every extra minute in the drum earns its place in the cup. This is the most expensive coffee we offer. It should be.
This is not an everyday cup. It is Barker's Beans at its finest — and it takes every minute to get there.