Ten sachets, $4.50 a cup. Every one is specialty-grade: it scored 80+ on the Specialty Coffee Association's 100-point scale, a mark of quality only the top 10% or so of the world's coffee ever earns. All were roasted in small batches, ground fresh, then sealed with nitrogen to keep the air out. A pour-over of this grade at a specialty café runs $6 to $8, before tip, before the drive, before you've even found your shoes. Specialty-grade coffee for less than the cost at a specialty café, brewed wherever you already are.

No. Instant coffee is coffee that's already been brewed, then dehydrated into powder form. Our coffee is roasted in small batch, aged to taste then ground & packaged with nitrogen. Think about the difference between scrambled eggs made from powder eggs vs. fresh eggs. The brewing happens in your cup, the moment you add water.

All you need is hot water and a cup. That's the setup. Just rip, hook, pour and you have a cup of specialty-grade quality coffee in about three minutes. No machine, no grinder, no filters to buy, nothing to clean. It works on your kitchen counter, in a hotel room, or on a trailhead with a thermos. Specialty coffee without the costly equipments.

Fresher than most coffee you'll open at home, and here's why: the thing that wears coffee down is oxygen, so each sachet is ground fresh at roast and nitrogen-flushed before it's sealed, which pushes that oxygen back out. That's also what makes it shelf-stable: sealed away from oxygen, the coffee stays fresh for up to 18 months, no fridge or freezer needed. A bag of beans loses a little life every time you open and reseal it. A single-serve sachet only opens once: the moment you brew it.