Marie Nakao Sasaki has an innovative take on coffee cultivation, pursuing it through environmental, social and economic rigor. Her tireless efforts in each area help produce exemplary coffees, but it’s her multi-dimensional mindset that marks her as a true pioneer, garnering international attention and winning awards for Fazenda Catanduva. Her approach prioritizes the harmony among innovative land management, compassionate care for workers and communities, and economic health and longevity. We’re proud to feature this coffee as a first time Starbucks Reserve™ offering. In each sip we catch a glimpse of coffee’s promising future.
Dubbed the “abode of the gods” by locals, the Preanger region in West Java feels distinctly otherworldly—prolific rainfall, black volcanic earth and lush rainforest shade trees abound to form ideal coffee-growing conditions. Cooler temperatures also serve to slow coffee maturation, creating a complex cup profile that’s both sweet and herbal. This coffee is a notable favorite—and one we’re immensely proud to be offering once again.
In 1969, Dr. Octavio Rodríguez Restrepo became enchanted by the mountainous Caldas landscape in western Colombia and planted his first coffee tree in the area’s fertile soil. Today, the second generation of the Rodríguez family oversees Finca La Palmera with tremendous passion and care. In a country where coffee is traditionally washed, this farm is an outlier, committed to the sun-dried method— a delicate process that requires time, patience and skill. This lot is a fantastic discovery for us, delivering sweet tropical-fruit impressions and a syrupy finish. A cup that takes Colombian coffee to an exciting, new place.
Starbucks has been buying coffee from East Africa since 1971 and has continued to love these coffees because of their unique flavors of citrus, spice and berries not typically found in coffee from other regions. Enjoy this coffee iced to accentuate the floral, citrusy notes or hot to savor a slight roastiness and caramelly sweetness. The sun's impact on this coffee inspired our packaging design artwork that entwines East African botanicals in the style of a sun print. Look closely and you will find sun printed images made from coffee beans, roses and sorrel leaves.
Peru Chunqui is our newest single origin from Northern Peru. This coffee has bright notes of lemon verbena with dusted cocoa almond mouthfeel and sweetness that is best paired with chocolate and cocoa nibs. As part of our commitments, Peruvian coffee producers have begun to implement two initiatives to work towards the sustainable future of coffee for all: reducing water usage by using innovative mill equipment and reducing impact on carbon emission by understanding soil composition and adequate use of fertilizers.
Roasting this blend of specially chosen Latin American beans for a shorter time allows the delicate nuances of soft cocoa and lightly toasted nuts to blossom. Mellow and flavorful, this coffee brews a delightfully gracious cup that’s perfect for welcoming friends. With its calm and laid-back character, this coffee pays homage to the art of porch-sitting. Named for the serene terraces decorating towns and neighborhoods throughout the regions where these beans were grown, Veranda Blend™ is a gentle and inviting cup best served with a sunny day, a good friend and nothing in particular to do.
Although the gulf between these two types is huge, we think all can agree that our Breakfast Blend is one fine coffee. It’s a gathering of Latin American beans chosen for their sparkling flavor. Kind of like orange juice and the way it dances on your tongue, this coffee has a get-up-and-going charge to it. But we roast these beans a little lighter than we usually do. So the flavor is lighter-bodied and milder – just a nudge really. What you get is a nice, clean taste with a sunny disposition. Whether your cup is half full or half empty, it’s all good.
Six thousand feet – straight up. Sounds extreme, we know. But high atop the majestic Andes, in a rugged landscape of simmering volcanoes, is where the finest coffee beans in Colombia like to grow. And just as there are no shortcuts through the dirt paths that crisscross the sheer slopes, we take none when it comes to nurturing these treasured cherries to gourmet perfection. This Colombian marvel erupts on the palate with a juicy feel and robust flavors, a testament to the hearty riches of volcanic soils. Its remarkable finish, dry with hints of walnut, lifts this superior coffee into a class of its own. One sip and you’ll agree it’s worth every step of the climb.
From ninth-century Ethiopia, arabica coffee beans began their journey to the rest of the world. Today our master roasters have created an entirely new way to experience these treasured beans. With a velvety texture and floral, peppery spice notes, this exquisite blend is our tribute to the birthplace of coffee.
These agricultural lands are famous for their passion and tradition, for exemplifying the best qualities of their respective beverages. This lush part of southern Guatemala is nestled among three volcanoes. The high altitude and loamy soil create conditions that are nearly ideal for coffee growers and coffee lovers alike. And love this coffee we do. It’s an elegant affair: refined in its acidity, identified by the pedigree of its gentle spice flavors and subtle cocoa-like texture.
One sip and you immediately recognize the characteristics that make this coffee so distinctively Starbuckian. An attention to quality in sourcing the finest Latin American beans. A care in the roast that brings forth all of the flavors locked within those beans. And a smile as the cup is handed across the counter to you. (Of course, if you’re brewing this at home, we realize you’ll be the one providing both counter and smile. Fortunately, smiles are easy with this familiar and friendly blend. Our House is your House too.)
And big – awash with a full-bodied juiciness that makes it instantly recognizable to its many, many fans. These qualities are all true of our Kenya coffee. You can recognize Kenya through its tell-tale citrus flavors – grapefruit most often, but sometimes lemon and sometimes tart orange. There’s a sparkle to this coffee, a bright acidity, that makes it so refreshing to drink. In fact, it's a terrific iced coffee on a hot summer day.
The very first day Seattle’s Pike Place Market opened in the summer of 1907, hundreds of eager customers snatched up all the farm-fresh goods in a matter of hours. By noon, there wasn’t a scrap of produce left as the farmers’ wagons began to roll out. When we set up shop here in 1971, we knew our success would depend on how well we could cater to this insatiable appetite for freshness. Naturally we took up this challenge with gusto, offering superlative brews day in and day out. Pike Place® Roast is as much a celebration of our proud history at the market as a heartfelt toast to our discerning customers. We created this blend to meet a wide range of tastes. Whether you prefer it straight up or complemented with cream and sugar, we promise a bold, satisfying cup that’s rich in flavor yet balanced enough to enjoy every day. Pike Place is a trademark or registered trademark of The Pike Place Market PDA, used under license.
Consumers will not only enjoy a great cup of Starbucks® Muanjai™ Blend, but will also make a difference with their purchase of this Starbucks® Commitment to Origins™ coffee. A bold blend of Arabica coffees from Thailand and other islands in the Pacific. The Muan Jai Blend is balanced with notable body. It has a lingering earthy spiciness in the finish. Did you know? This coffee is now the pride of all the partners (employees) of Starbucks Coffee Thailand. Starbucks Thailand partners are inspired to name this newly created Thai blend "Muan Jai", which means "wholehearted happiness" in the Northern Thai language.
Caffè Verona™ is a seductive blend of beans from Latin America and Indonesia, with a gentle touch of Italian Roast lending depth, soul and sweetness. Because this delectable combination pairs so very well with chocolate, it has become a Valentine’s Day favorite – and the coffee we most associate with romance. Bella, Bella! P.S.: Literature lovers out there will recognize Verona as the city where Shakespeare set Romeo and Juliet. Although the play ends in tragedy, we’d like you to know that every cup of this coffee has a happy ending.
It's a special blend of beans from Latin America and Asia/Pacific darkly roasted to produce a rich and caramelly sweetness. Because this dense, full-bodied brew has a stout taste that stands up against milk, it’s the perfect foundation for making a latte or cappuccino at home. Here’s an interesting fact: Espresso was invented in Italy by an enterprising soul who was seeking a way to prepare coffee in less time, in order to serve commuters rushing to catch trains. Which is somewhat ironic when you think about it, because coffee lovers in Italy (and all over the world) now prefer to savor their espresso in long, slow sips. *It’s tough to tell the difference between a Starbucks caffeinated and decaffeinated coffee. Our decaf versions deliver the same great taste and quality, just with less caffeine. It is a cup for those who know what they want, and more to the point, what they don’t want.
It's a special blend of beans from Latin America and Asia-Pacific darkly roasted to produce a rich and caramelly sweetness. Because this dense, full-bodied brew has a stout taste that stands up against milk, it’s the perfect foundation for making a latte or cappuccino at home. Here’s an interesting fact: Espresso was invented in Italy by an enterprising soul who was seeking a way to prepare coffee in less time, in order to serve commuters rushing to catch trains. Which is somewhat ironic when you think about it, because coffee lovers in Italy (and all over the world) now prefer to savor their espresso in long, slow sips.
That’s an apt description of our favorite way to enjoy Italian Roast – just ourselves, two cups, and an afternoon to spare. This coffee gets its distinctive sweetness from the way it is roasted: dark, and darker still. Somewhere beyond the caramel notes of our Espresso Roast but short of the smokiness that identifies our French Roast – that is the sweet spot held by Italian Roast. What is created after the coffee cools is a sturdy and sweet blend, potent and intense.
It takes an adventurous palate to appreciate this coffee’s blunt flavors. In fact, French Roast is one coffee that people seem to either love or hate. There is no in-between here. If you are a Francophile, we’d like you to know that our French Roast is something we’re particularly proud of. Perhaps no other coffee demands more attention from our roasters. And the beans we use here are of the highest quality. In truth, they have to be in order to withstand the intense fires that make French Roast what it is – anything less than the sturdiest would be totally consumed by the heat.
And perhaps no creature is more remarkable than the world’s largest lizard: the Komodo dragon. Like that beast, this coffee is bold and surprisingly snappy. It was also, until recently, just as rare as that elusive and endangered animal. We first sold this blend by mail and online orders only. But it became such a customer favorite that we unleashed it within our stores as well. It’s an assertive combination of several Asia/Pacific coffees: part bright, biting acidity and part earthy, loamy smoothness.
A pound a week, in fact. And it may interest you to know that this coffee is the one single-origin offering that we most often choose to enjoy at home, after we take off the green apron. Why do we love it so? It has a full, buttery body with virtually no acidity, so the coffee’s intensity and flavor simply lingers on your tongue. Make no mistake, this is a slurping coffee. At its best, there’s no mistaking the concentrated herbal notes and earthy aroma – telltale marks this beloved brew have left on our shirts and our hearts.