Our Coffee Roasts
Hearthstone Blend
A sophisticated daily blend offering layered sweetness, vibrant fruit complexity, aromatic spice notes, and a clean finish—approachable yet nuanced enough to reward careful attention.
Smokey Sunday Sessions Blend
I like to roast coffee on Friday. It started on a Friday, and Friday always felt right to me. I like being able to smell the coffee rest all weekend—it gives off carbon dioxide as it rests, and the house fills with it. That smell is part of the process.
Most of my roasts take about 12 to 14 minutes. I adjust the heat as the beans develop, guiding them through each stage until they're ready. But Smokey Sunday Session is different. We start low and stay low. No adjustments. No rushing. It's a slow roast that takes quite a bit longer—giving the beans more time to develop their sweetness and body. The result is smoother, sweeter, with notes of chocolate and a finish of baking spices.
You buy a pound green, and whatever weight remains after the oils and waters burn off—that's what you get. No inflation. No games. Just honest coffee.
Smokey Sunday Session costs a little more because it takes a little more—more time, more attention, more patience. But if you want coffee that tastes like someone gave a damn, this is it.
Classic Roast 435 (City+)
Hearthstone Blend
Three origins working in harmony. Flores Wolo Wio from Indonesia delivers the body — caramel sweetness and Snickerdoodle warmth greet you up front, with date sugar and cinnamon building a full, balanced foundation. Ethiopia Senna Katta Mountain, a natural-processed gem from the Limu region, brightens the middle with ripe berry, dried apricot, and molasses sweetness — fruited and aromatic with hints of potpourri and spice. Rwanda Rusizi Mushaka rounds out the blend with layers of brown sugar, creamy honey, and English Breakfast tea, lifted by candied citrus accents and a touch of lemon effervescence.
A blend that takes its time — and rewards yours.
Dark Roast 455 (Full City)
Hearthstone Dark
Three origins, roasted deep. Flores Wolo Wio from Indonesia anchors the cup with round, full body and a bittersweet undertone that resonates through every sip. Ethiopia Senna Katta Mountain, a natural-processed Limu, brings impressive chocolate richness and viscous, inky body — dark fruit lingers in the background like a raspberry dark chocolate truffle. Rwanda Rusizi Mushaka closes it out with extra dark chocolate, Oaxacan spiced cocoa, and syrupy bittersweets, finishing with cacao nibs, a spritz of lemon, and a hint of sandalwood.
A blend built to go deep — and stay there.
Hoot Owl Blends
Two expert-scored Ethiopian naturals from the Guji Zone, blended for a cup that opens with stone fruit and florals and closes with honey and caramel — rare beans, roasted with intention, priced accordingly.
Hoot Owl Blend 2026
We don't chase expensive coffees. But when two origins keep rising to the top of every expert scoring list we look at, we pay attention. Ethiopia Uraga Raro Boda and Ethiopia Gerba Hechere — both from the Guji Zone, both wet process — earned their place in this blend. The scores don't lie, and neither does the cup. Raro Boda opens with red berry jam, dried apricot, and stone fruit, lifted by a perfumed floral complexity that lingers well into the finish. Gerba Hechere answers with jasmine and orange blossom aromatics, a honey sweetness that hooks from the first sip, and a syrupy body that carries through to a long, caramel close. You pay a little more for this one. It's worth it.
Two origins. One extraordinary cup.
Hoot Owl Reserve
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.