Unwired Coffee

A “microlot” of coffee is a coffee lot (how the industry measures big areas of coffee plants - thinks bushels or tons) that is from a single farm, single harvest, or even from a single area on their farm. Simply stated, this is a one-of-a-kind coffee from a one of a kind location.

We explored two distinct roast paths for this coffee, each unlocking very different characteristics. During our tests, we found a dramatic shift in flavor between end temperatures of 400°F and 420°F. At the lighter end (around 400°F), the cup displayed a vivid brightness with pronounced lemon and citrus acidity—lively, sparkling, and lingering. At the darker end (around 420°F), the acidity softened, and the profile leaned into warm, comforting baking spice notes reminiscent of snickerdoodle cookies, with hints of cinnamon sugar and subtle caramelization.

Our first production roast landed in the middle, finishing at 410°F with a 13.75% development time. After cupping, we had to make a decision: lean into the vibrant, high-acid clarity or embrace the rounder, spiced sweetness. Ultimately, we chose to highlight the coffee’s origin-driven brightness and floral complexity by ending slightly lighter, at 405°F. This adjustment preserved the sparkling acidity while still offering a touch of sweetness and body for balance.

We've partnered with Blue Valley CAPS to bring this coffee to you - the students in the CAPS program designed all the Unwired brand assets, including the font, logo, and entire bag.

Unwired Coffee Project →

This coffee is also brought to you by the Ngui family - read more about the inspiring story behind the coffee here →