Every batch is roasted in Philadelphia, where we've been doing this since 1994. What started as a micro roaster in the back of our first café is now the heart of everything we make.

Blends like Corsica and Nizza are crafted for consistency — we combine Arabica beans from multiple origins to hit a specific flavor profile, every time. Single origins like our Brazil Nossa Mesa and Colombia San Roque are sourced from one farm or region, so you taste the terroir: the altitude, the soil, the specific character of that harvest. Blends are great for daily drinkers; single origins are perfect for people trying to get into the world of coffee.

If you're new to La Colombe, Corsica or Nizza isa great start. They have been our cornerstone roasts for over 30 years served at our cafés and some of America's finest restaurants since 1994. Chocolatey, bold, and balanced enough to drink black or with milk. If you prefer something lighter and more fruit-forward, explore our single origin offerings.

Yes. Decaf Monte Carlo (dark roast, hazelnut and sweet grain) and Honduras Luna Azul Decaf (medium roast, dried apricot and chocolate cream), both roasted the same way as everything else. No compromises.

We suggest keeping your coffee in a sealed or airtight container in a cool, dark, dry place. Controlling variables such as the sun, air, and temperature will help keep your coffee fresh!

Our coffees do not contain any added ingredients or flavors. The only ingredients in our roasted coffees are coffee beans.

The tasting notes that you’ll find on your box of La Colombe coffee are what we taste when we brew and drink the coffee. By creating a simile between what we’re tasting in the coffee and familiar flavors we’ve had before (chocolate, apple pie, toasted marshmallow, etc.), it’s easier to communicate the often complex tastes that coffee can take on.

Coffee flavors and aromas come naturally from the coffee bean and can be affected by factors such as the country of origin, altitude, growing practices, processing techniques, and roasting styles.  Coffees roasted more lightly have more of the characteristics unique to each origin, while those roasted on a darker level have more traditional chocolatey and smoky tones.