Coffee Project New York

09/05/2026

Happy Labor Day weekend!

Our shops will close on Monday to celebrate. Normal hours resume Tuesday.

Team A++: enjoy the day off!
Friends, regulars, customers: see you Tuesday :)

09/03/2026

Already feeling nostalgic about summer in the city 🌆

The warm weather is fading so get an iced pour over before NYC turns into a pumpkin.

09/02/2026

BTS from UES 🛠️

We’re building out the shop on 1st Ave between 65th and 66th to open 🔜. So excited to be a part of the neighborhood—we can’t wait to share our coffee with you!

08/21/2026

7 people and 4 ladders VS 1 awning 🪜

08/19/2026

If you loved our Cabra Noir Wush Wush, don’t miss this!!!

Ombligon gets its name from ombligo, or “belly button” in Spanish. It refers to the cherry’s unique size and shape evoking—you guessed it—a belly button.

It’s a rare landrace variety from Ethiopia with no record of migration and cultivated primarily in Huila, Colombia. Ombligon is high-yield and resistant to leaf rust, making it a valuable asset to industry longevity in an increasingly unpredictable climate.

In the cup, Ombligon is recognized by its silky mouthfeel and long, sweet finish. Owing to the large size of its fruit, harvesting favors dark and overripe cherries. This Ombligon is a long way from Huila: it was grown an 8-hour drive away in Santuario, Risaralda, at Esmeralda Negra.

This coffee was harvested, open-air fermented for 24 hours and mixed with mosto. Mosto is the Spanish word for must, a winemaking term for the mixture of a crushed fruit pulp and its juices. With the mosto, the Ombligon was sealed in a tank for a 48-hour anaerobic fermentation.

After ferment, the coffee was stabilized with a thermal shock: a process in which the coffee is soaked in hot water to soften cell permeability, then “quenched” in cold water to fixate volatile compounds from fermentation. It’s kind of like using a toner after washing your face.

Cabra Noir is a specialty coffee house based out of Esmeralda Negra. Their focus is attuned to rare varieties and visionary fermentation practices, customizing each coffee from its seedling to the export vehicle. Ultimately, Cabra Noir is a project of curation.

With tasting notes of raspberry jam, blackcurrant, and guava candy. Try it on pour over first!

08/11/2026

Another ridiculously hot week. Stay hydrated and caffeinated with our summer special, the Coconut Paradise 🥥

It’s hard to understate how delicious this drink is: roasted FOCO coconut juice, with chunks of coconut pulp, and our sweet espresso. It’s perfect for morning commute heat stroke, sleepy afternoon pick-me-ups, and locking in the next morning after a long night out. Get it while it’s hot!

08/04/2026

It’s 2004 and Hoobastank is on the radio. In Central America, a mountainous dairy cattle and coffee farm wins first place at the Best of Panama auction with an unknown cultivar called Gesha. It sells for a record-shattering $21 per pound and changes specialty coffee forever. The farm is called Hacienda La Esmeralda.

In 2025, the winning coffee at Best of Panama—once again, a Gesha from Hacienda La Esmeralda—auctioned for over $13,700 per pound with an historic 98.00 cup score.

The cultivar’s market debut in 2004 demonstrated the dollar value of farming for quality instead of quantity. 22 years later, specialty coffee is a growing industry full of passion and exploration, but a washed Gesha from the volcanic soils of Hacienda La Esmeralda is as industry-defining as if it were still 2004 and Hoobastank was still on the radio.

Gesha dominates coffee competitions and retail shelves with the promise (and the price tag) of excellence. Its story is archetypal of the larger ideals of specialty coffee: it shows the real-life rewards of learning about taste, investing in quality and discovery, and identifying what makes a farm and its soil, or a plant and its steward, special.

We’re all here to share our unique flavors with the world. Coffee is no exception. Every region, every process, every variety, every roast, every brew, and every sip offers a new and singular experience. This one is a crisp washed Gesha from the farm that discovered Gesha.

With tasting notes of nectarine, peach, jasmine, and Oolong tea. Only available in a 15g capsule.

07/28/2026

Have you heard? Kaleena Teoh is teaching SCA Evolved Q Grading this Fall 🥄

Take the infamous course to become a certified Q Grader in our LIC training lab. Six days, nine exams, and countless coffees to evaluate.

Last year, the SCA took over the Q Grader curriculum to overhaul it for the new Coffee Value Assessment (CVA) standard, intended to broaden and update coffee evaluation to current industry practices, and synchronize scoring standards around the world.

Class takes place from August 31 to September 5. You can become a Q Grader at Coffee Project NY 🌱🎓

New York’s premier SCA certified premium coffee training campus. Sustainably roasted direct trade coffee for our cafes, wholesale & consulting services.

07/24/2026

Competition coffee tasting with The Espresso Lab and Ibrahim H. Al Mallouhi in the classroom today 🥄

Hung out with friends—old and new—and tasted some amazing Geshas sourced for the 2026 competition season.

07/19/2026

Ibrahim H. Al Mallouhi just won first place at the 2026 UAE National Brewers Cup Championship, and Coffee Project New York is hosting the champion and his roastery, The Espresso Lab, for cupping and brewing sessions in New York City.

Taste the WBrC 2026 Competition coffee, brewed by Ibrahim, and the collection sourced by The Espresso Lab for the EBrC 2026 in Brussels.

FRIDAY, JULY 24, 2026

Cupping Session
TEL Competition Collection
12:00PM

WBrC 2026 Brewing Experience with Ibrahim
Starting 10:00AM (Cupping included)

The Espresso Lab has a long and consistent history of winning titles at the UAE Brewers Cup and Barista Cup Championships for the past eleven years—plus an extra Roasting Cup win this year. They’re true leaders of specialty coffee in the United Arab Emirates. Experience their competition coffee collection sourced for WBrC 2026 and the world stage.

See the full coffee list and reserve your spot on our website. 🔗

07/16/2026

Yes, we have a natural Chiroso for the summer 🌱

Chiroso is a niche coffee variety common to Urrao in the southwest of Antioquia, Colombia. Its name is derived from local Colombian slang to describe something “a little elongated.”

In Urrao, Chiroso is cultivated widely for its high yields similar to Caturra—so similar, in fact, that the industry categorized Chiroso as a descendant of Caturra until genetic testing confirmed a totally different story.

The Chiroso genome suggests it was directly imported from the wild forests of Ethiopia, a native landrace with no relation to any established South American cultivars. How it arrived in Colombia remains lost to history.

Yenser Urán, who cultivates El Pincel to grow only Chiroso, offers 25 years of experience and passion in family farming to specialty coffee. Chiroso is a widespread staple of the area with a uniquely sweet and full-bodied profile.

In this coffee, Yenser showcases the natural fruit on the cherry with a 72 hour anaerobic fermentation before natural drying. It has fruit-forward cupping notes of mango, pineapple, and raspberry 🥭

07/14/2026

Another 90+ degree week in nyc ☀️ Strawberry Yuzu Spritz is here for you and it’s the same colors as the weather app temperature bars…

Cool off with our version of a sparkling strawberry lemonade—made with strawberry purée, yuzu purée, lemon juice, sparkling water, and fresh lime.

🍓🍋🍋‍🟩🫧 and stay hydrated!

07/03/2026

Happy long weekend! We’ll be closed for the Fourth at all locations.

Regular hours resume Sunday. Enjoy your holiday—we’ll be having Coffee Palmers and hot dogs 🌭 🎆

02/13/2023

Welcome to Coffee Project New York in Hell's Kitchen, our very new (and very special) shop located inside an izakaya! Come for the caffeine and stay for the happy hour 🥃