Coffee Project New York

10/22/2026

A sunny morning on 9th Avenue ☀️

10/21/2026

Just in case you haven’t been strapped to a chair for “seed to cup” coffee education, here’s a quick overview of coffee processing for this washed coffee.

After coffee cherries are harvested, they need to be processed and dried for long-term storage before the beans find their way to roasters, sometimes thousands of miles away. You may have heard of these processes: washed, honey, or natural.

A washed process involves removing the cherry skin, pulp, and mucilage, soaking the coffee in water to macerate or break down remaining flesh, rinsing, and scattering on beds to dry. Each producer may have their own variation on the process—for example, the Jairo Arcila Mango Co-Ferment replaces the pulping and soaking stages with an anaerobic mango co-fermentation—but when the coffee dries, the seed is fully washed with no remaining flesh attached.

A honey process removes the pulp but keeps the mucilage on for drying, and a natural process keeps the full cherry on while the coffee dries.

This coffee comes from Halo Bariti Cooperative, a washing station in Yirgacheffe with 255 farming members—it’s among the newest washing stations in Ethiopia, founded in 2012. The surrounding area is remote with dense vegetation, red clay soil, and high elevation. Paired with the washed process, this makes for a very clean cup profile with tasting notes of sweet peach, jasmine tea, and lemonade.

10/16/2026

Did you know that every week, we roast over 1 ton of coffee in LIC?

Dreaming of swimming in all those beans 🏊

10/08/2026

Surprise! A mango co-ferment for you 🥭

Co-fermentation in coffee carries with it a level of controversy usually reserved for other fields. Some industry veterans consider it to be equivalent to an infused or flavored coffee, while others call those critics purists. Some producers agree that whatever sells coffee is the best method, while other producers point out that co-fermentation is only achievable with great financial investment—for example, small family farms are generally not equipped with anaerobic tanks.

In the co-fermentation process, a coffee lot is mixed with a fruit, spice, or another flavor to act as a substrate for fermentation before drying. Despite our disagreements, most agree that co-ferments are a broad gateway that introduces new people to specialty coffee.

Is a co-ferment still coffee? Is it cheating? Is spiced w**e or fruit tea cheating? Fermentation, inoculation, and co-fermentation are different ways to appreciate coffee, especially if you’re skeptical of pour over or black coffee in general. Can anyone cheat at coffee?

Jairo Arcila is a recurring name in our coffee collection. He leans into creativity in his processing methods, including a broad array of co-ferment coffees. For this lot, Jairo floated the coffee cherries and immediately set them in a 48-hour anaerobic fermentation—dry with mango pulp—then fully washed the coffee before drying.

This mango co-ferment has crystal-clear tasting notes of mango gummy, passionfruit, green tea, and vanilla yogurt.

10/06/2026

This coffee is a very special one to us 💕

Gabriela Castañeda is a past Women Coffee Roasters Scholarship student from Sierra de las Minas, Guatemala. She and her family own and operate Soaked Coffee and Finca Bella Vista II and III, a brand of roasted coffee and the farms it sources from, respectively.

This natural Sarchimor was the winner of the 2026 Flores del Café from ANACAFÉ Guatemala.

A hybrid of Timor and Villa Sarchi, Sarchimor was developed by the Coffee Rust Research Center (CIFC) around 1867 to combat the leaf rust crisis. Its original name was H361 and but has since become parent to many genetic lineages. In fact, Sarchimor is more of a broad category of cultivars—you could say it has a big family.

With tasting notes of red apple, mulled w**e, and golden raisin. Try it on pour over or BIY (brew it yourself) 🍎🍷💛

10/01/2026

From our pour over bar to your kitchen—an AA from Guama Washing Station in Kirinyaga, Kenya.

Peter Muchiri and his wife founded Rockbern Coffee in 2012, the culmination of a promise made to his grandfather. Peter’s grandfather was a coffee farmer and his promise was to change the coffee industry in Kenya for the better.

Kenya’s coffee industry runs on a cooperative system whereby small family farms sell their coffees to local processing mills for income. In general, mills are cooperatively owned and democratically managed. Guama was founded in 1974 and serves over 3,000 local farming families.

Before the internet’s democratizing influence on global communications, access to resources like buyers markets, shipping, and logistics was managed by middleman companies, each demanding a cut of the final price paid by green buyers. When trade is direct, fewer hands reach in for a piece of profit, and more of the price paid by buyers is seen by coffee farmers.

Peter’s promise to his grandfather stays alive in Rockburn Coffee, where he facilitates business between local farmers and global green buyers—he wants to connect people through coffee and create long-term economic growth.

This coffee is an AA from Guama processing mill, where the lot was pulped, fermented to break down the mucilage, washed, floated for density sorting, and dried on raised beds. Featuring tasting notes of red currant, honey and lemongrass.

09/29/2026

Stopped by E 5th Street today AKA the best place on Earth ☕️

09/28/2026

A HUGE THANK YOU to everyone who stopped by for coffee for our opening last Sunday—we couldn’t serve everyone in line, so an extra thanks to those who stuck around!

We’re so happy with the turnout and the continued traffic. Here’s to many, many, many more Sundays serving Upper East Side ☕

09/22/2026

We heard you wanted a new coffee...this our new La Joya Bourbon 🥭

Far off the coast of Africa, east of Madagascar, an uninhabited isand was colonized in the 17th century by the French East India Company. They called it Île Bourbon, built a plantation economy on slave labor, and in the early 1700s, imported a handful coffee plants from Yemen to cultivate for global trade.

For a century and a half, Bourbon coffee was grown in isolation on the island. It was not reintroduced to the world until the mid-1800s, when it was brought by French missionaries to mainland Africa and the Americas by way of Brazil. It spread rapidly; Bourbon has since become one of the most widespread coffees in the world.

Bourbon is a genetic parent to many cultivars, notably: Caturra, Cautai, SL28, Villa Sarchi, and Ruiru 11. Cultivation in South and Central America has declined in favor of these newer descendants, though certain areas still grow Bourbon consistently.

In Veracruz, Mexico’s oldest region for coffee cultivation, Microbenefico La Joya grows Bourbon in the Place of the Divine Corn Leaves—Ixhuacán de los Reyes. Many plants here are old growth: some coffee trees at La Joya are old as 70 years.

Samuel Ronzón, a third-generation producer, oversees the microbeneficio and features regularly in global coffee competitions. You may have seen his name feature numerously in our collection.

This Bourbon—Lot 81B—was harvested on April 30th, 2025, at peak ripeness. For example, the Jade Imperial process is a 100-120 hour fermentation-oxidation protocol using the native microorganisms found at the microbeneficio (in pre-Colombian cultures, Jade is a symbol of life, fertility, and power).

With tasting notes of mango candy, açai berry, and tropical. Get it online today or on pour over 🔜

09/18/2026

Before Coffee —> After Coffee

Join us for our opening party on Sunday morning at 8am ☀️

Coffee Project New York, Upper East Side
📍1219 1st Ave

09/17/2026

The seasons are changing. So are our drink specials. 🌻

🍁 Not Pumpkin Spice Latte
The NPSL is a returning MVP at Coffee Project NY. Made with warm spices, a little kick, simple syrup, and our Crowd Pleaser house espresso. Served hot or iced—both without pumpkin. Can be made vegan.

🍂 Pistachio Luxe Mocha
A warm hug for your stomach. The Pistachio Luxe Mocha is made with chocolate ganache, pistachio paste, espresso, and pistachio milk. Topped with kataifi, a crispy shredded phyllo dough used for desserts. No substitutes, not vegan :(

🍎 Candy Apple Spritz
A sweet little spritz that tastes like autumn. Candy apple and cinnamon flavors make for a light soda that can be served with espresso, matcha, or plain. Vegan.

09/16/2026

Only the most excellent coffees for our customers 🏆

Today we’re releasing a Cup of Excellence 2nd place winner from Hacienda San Isidro Labrador in Tarrazú, Costa Rica.

Known for high quality, high innovation, and a high price tag, coffee from Costa Rica looks very different from coffee elsewhere. Not only does Costa Rica have broad initiatives that impact quality of life, like universal healthcare and education, but it also regulates coffee production with a minimum wage for farm workers and pricing standards for the market.

Having these regulations in place may raise prices down the supply chain, but it ensures that farms can operate with stability and reinvest in their own coffee quality. In Costa Rica, producers are able to stake more in experimental processing, high-quality cultivars, harvesting at ideal ripeness, and long-term infrastructure. Agroforestry has been the standard practice for decades and, in 1996, Costa Rica halted and began reversing deforestation countrywide.

Johel Monge Naranjo is a third-generation coffee farmer known for his outstanding skills in Gesha cultivation—his coffees have dominated Cup of Excellence auctions since at least 2017. This lot ranked second in the Experimental category in 2025.

Hacienda San Isidro Labrador is Johel’s micromill In Tarrazú, Costa Rica; it farms with regenerative and closed-loop techniques, intercropping guava and other shade trees. The high elevations, sharp temperature contrasts, and meticulous soil management create an ideal terroir for cultivating delicate Gesha.

With tasting notes of raspberry, honeysuckle, and Oolong tea. Get yours online today 🫖

09/14/2026

Hey Upper East Siders…
IT’S FINALLY HAPPENING ☕️

Join us this Sunday, September 20 from 8am-11am for a FREE COFFEE to get to know our new neighbors! We can’t wait to meet all of you!

📍Coffee Project New York UES
1219 1st Ave, New York, NY

Opening Party
Sunday, September 20th
8am-11am
Have a coffee on us ☕️

01/23/2024