Embassy Row
Notes of Brown Sugar, Smoky, and Molasses
A balanced mingling of sweet and savory intensity. The intensity of the brew gives way to a heavy, smooth sweetness that suggests molasses and brown sugar. The hints of smokiness carry over from start to finish, resulting in a cup that offers contrasting tastes, perfectly matched.
Smooth and sweet with a lingering winter fire, Embassy Row is a dark coffee with complexity.
Costa Rica
This coffee primarily comes from the southern part of Costa Rica near Panama. A regional blend, Brunca, a newer origin, dominates, but blended with coffees from West Valley and Tarrazu, for a well-balanced cup.
Process:
Washed
Elevation:
1,200 - 1,800 m
Region:
Brunca, West Valley, Tarrazu
Guatemala
This regional lot comes from Nuevo Oriente, an emerging coffee region in far eastern Guatemala near Honduras and El Salvador. Coffee has been grown here since the 1950s, in fertile volcanic soils at 1,200–1,600 meters. Cloudy, rainy conditions slow cherry maturation, building complexity. Coffee is dried on patios or in traditional guardiolas and sourced from small, multigenerational family farms with their own wet mills.
Process:
Washed
Elevation:
1200-1600 masl
Region:
Nuevo Oriente, Santa Rosa
Brazil
Legender Especial is a blend from the micro-regions of Machado, Poço Fundo, and Campestre in Minas Gerais, Brazil. Unlike Brazil’s large estates, this coffee comes from small family farms, or sítios. Purchased directly from quality-focused growers, the coffee is hand-picked—rare in Brazil—and made only from ripe red cherries, delivering a fuller, more developed expression of Brazilian flavor.
Process:
Natural
Elevation:
1100-1250 masl
Region:
Minas Gerais
Learn how to brew Embassy Row
Discover how to perfect your cup of Embassy Row at home. From grind size to brew time, we’ll walk you through the simple steps that highlight its signature notes and balance.
Frequently asked questions
All of our coffee is roasted in small batches at our roastery in Washington, D.C., where we’ve been perfecting our craft since 1916.
Keep your coffee sealed airtight in a cool, dry place — away from light, heat, and moisture. No need to refrigerate.
Yes. We work directly with trusted importers and producers who prioritize sustainability, fair compensation, and quality farming practices.
Coffee is best enjoyed within 3–4 weeks of roasting. After opening, consume within two weeks for optimal flavor.
Yes! You can subscribe to any of our coffees to receive regular deliveries at your preferred frequency — and save with each shipment.
Each product page lists the roast level (light, medium, or dark). Our tasting notes also describe the flavor profile so you can choose your perfect cup.
Absolutely — most of our blends and single origins work beautifully as espresso. For best results, select “espresso grind” or grind fresh just before brewing.
