Beans, Mugs, and Merch — Brewed and Built in the Ozarks

Our everyday house blend — Brazilian sweetness, Colombian body, and a long quiet finish that goes the distance like the river it's named for. The bag we drink the most of.

Washed Ethiopian Yirgacheffe, roasted just past first crack — bright as a trout stream in April, with notes of jasmine, lemon zest, and clover honey. Drinks like sunlight.

A morning blend of Guatemalan Huehuetenango and natural-process Ethiopian — milk-chocolate warmth, ripe red berry, and the kind of sweetness that wakes a porch up slow.

Sumatra Mandheling roasted deep — earthy, syrupy, with cocoa-nib bitterness and a smolder that lingers. Big enough to take the chill off a December hollow.

Our house espresso blend — Brazilian cocoa, Honduran caramel, a whisper of Ethiopian top-note. Built for milk drinks, but pulls a straight shot that'll make you sit down.

Steeped sixteen hours in cold Ozark spring water, no shortcuts — sweet, low-acid, and concentrated. Cut it with milk or water and keep a bottle in the fridge all summer.

Heavy ceramic, satisfying weight, holds heat like a campfire. The one we use in the shop.

Built for farmers-market Saturdays. Carries two bags of beans and a head of lettuce without complaining.

Soft tri-blend, chest logo, mountain-and-bean graphic on the back. The shirt our staff fights over on laundry day.

Cuffed knit cap in a forest-moss green with an embroidered patch. Pairs with flannel, dogs, and pre-dawn shifts.

Charcoal crown, cream brim, embroidered mountain patch. Built for tailgates, riverside afternoons, and bad-hair Tuesdays.

Five vinyl die-cuts — logo, mountains, coffee cherry, "Brewed in the Ozarks" badge, and a secret one we won't ruin here. Slap them on your laptop. Or your Yeti. Or both.