Beanline

Nerdy coffee for coffee nerds. One standout bag, texted every Wednesday. Reply 1, 2, or 3 to order. No subscription.

10/28/2026

👑☕ Meet Caturra Floral from The Well Coffee Roasters.

It’s the return of the king.

Producer Andres Martinez is back, and if you remember his coffee from one of our most popular drops earlier this year, you know why we’re excited.

This Colombian Caturra undergoes two stages of fermentation, including one using b**r yeast, to create a wildly expressive coffee. Think bright lemon candy, delicate Earl Grey, and an unmistakable Froot Loops flavor. Yep, Froot Loops. 🍋🥣

But there’s more to this coffee than what’s in the bag. The Well is a nonprofit roastery that has been funding clean water initiatives since 2012. Their profits have helped support 84 clean water projects across 25 countries, and every bag sold helps further that mission. 💧

🌎 Origin: Colombia
⚗️ Process: Experimental Semi-Washed
🔬 Variety: Caturra
⛰️ Elevation: 1,750 MASL
🔥 Roast: Light
☕ Notes: Lemon Candy, Froot Loops, Earl Grey

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10/27/2026

Stash update! Working on some of our most exciting drops yet.

10/21/2026

🍊☕ Meet Honduras Carbonic Maceration Honey from Exploradora Coffee in Oxford, MS.

We’re thrilled to feature this stunning Honduran coffee as a launch exclusive!

Exploradora is a women-owned roastery dedicated to sourcing exclusively from women-led farms and cooperatives, shining a light on producers who are often overlooked in specialty coffee. Their approach has introduced us to some truly exceptional coffees, and this one is no exception.

This is our kind of fall coffee. 🍂 The cherries undergo carbonic maceration, fermenting in sealed, pressurized tanks to develop vibrant acidity and fruit-forward flavors. The result is bright, zesty orange peel up front, followed by warm vanilla and rich baker’s chocolate.

🌎 Origin: Honduras ⚗️ Process: Carbonic Maceration Honey 🔬 Variety: Catuai ⛰️ Elevation: 1,560 MASL 🔥 Roast: Medium ☕ Notes: Orange Peel, Vanilla, Baker’s Chocolate

10/20/2026

Beanbucks are here! Check em out at the link in my bio.

10/14/2026

🛸🍑 Meet ATLiens, a special collaboration between Outkast and Portrait Coffee in Atlanta, GA.

A coffee cooler than a polar bear’s toenails.

To celebrate 30 years of Outkast’s iconic album, ATLiens, the legendary Atlanta duo teamed up with our friends at Portrait Coffee for a limited-edition release inspired by the album’s extraterrestrial lore and deep ATL roots.

And the coffee itself? Pretty special. This Colombian Caturra comes from renowned producer Sebastian Ramirez, who added Georgia peaches to the fermentation tank. The result is a juicy peach-forward coffee with rich brown sugar sweetness and a smooth sweet tea finish. 🍑🧋

🌎 Origin: Colombia ⚗️ Process: Co-Ferment w/ Peach 🔬 Variety: Caturra ⛰️ Elevation: 1,800 MASL 🔥 Roast: Medium ☕ Notes: Peaches, Brown Sugar, Sweet Tea

10/07/2026

Latest update on what I’ve been drinking. Sharing some cool stuff with y’all very soon.

10/07/2026

🍋☕ Meet Peru Felipe Carwachinchay from our friends at Harp & Bowl.

This is a seriously beautiful Geisha.

Felipe Carwachinchay has spent 15 years honing his craft, and this lot comes from Geisha plants sourced from previous Cajamarca Cup of Excellence competitors. After harvest, the cherries undergo a 12-hour anaerobic fermentation before being pulped, washed, and dried on raised beds.

Harp & Bowl secured a small allocation of this coffee and graciously shared some with us. We’re glad they did.

The result gives us serious Arnold Palmer vibes. Gentle lemon acidity, plenty of natural sweetness, and a smooth, rounded black tea finish. 🍋🫖

🌎 Origin: Peru
⚗️ Process: Anaerobic Washed
🔬 Variety: Geisha
⛰️ Elevation: 1,800 MASL
🔥 Roast: Light
☕ Notes: Lemonade, Black Tea, Sweet

09/30/2026

🥂☕ Meet Colombia Juan Puerta & Geraldine Rodriguez from Northshore Specialty Coffee.

This is where coffee starts to feel a little like mad science.

Juan Puerta pioneered a process called osmotic dehydration co-fermentation. Pulped coffee cherries are submerged in a concentrated glucose solution blended with lychee, pear juice, and rose petals. The syrup gently draws moisture from the cherries, helping concentrate those flavors more intensely in the coffee.

The result is wild. Crisp, dazzling acidity reminiscent of ice-cold prosecco, followed by prominent pear sweetness and a soft rose finish. 🍐🌹

🌎 Origin: Colombia
⚗️ Process: Co-Ferment w/ Lychee, Pear Juice, Rose Petals
🔬 Variety: Castillo
⛰️ Elevation: 1,387 MASL
🔥 Roast: Light
☕ Notes: Crisp Prosecco, Pear Juice, Rose Bouquet

09/29/2026

Our first banger of a coffee drops tomorrow!

09/23/2026

⛰️☕ Meet Adamo from Blueprint Coffee in St. Louis, MO.

Go all the way up.

Grown at an incredible 2,200 to 2,450 meters above sea level, these Ethiopian coffees experience extreme temperature swings between day and night. That slows the cherries’ ripening, giving them more time to develop and concentrate their sugars.

The result? Think cherries and blackberries dusted with powdered sugar, layered with delicate florals. 🍒

Sourced through Sookoo Coffee, these beans come from farms so high and remote that reaching them requires hours of driving through mountainous terrain, far from paved roads. It’s part of what makes coffees like this so difficult to come by.

🌎 Origin: Ethiopia
⚗️ Process: Natural
🔬 Variety: JARC 74110, 74112
⛰️ Elevation: 2,200–2,450 MASL
🔥 Roast: Light-Medium
☕ Notes: Cherry, Floral, Blackberry

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