Ridgeline roasts four coffees at a time on a rebuilt 1964 Probat in RiNo. Each one gets a number, a color and a bag of its own, and every order leaves Wazee Street the afternoon it’s roasted.
No. 01 · Single origin
Huila · Finca La Esperanza
Our everyday coffee. Sweet, round and forgiving in any brewer, and the bag most subscribers start with.
Tasting notes
$1912 oz
No. 02 · Single origin
Gedeb · 312 smallholders
Tea-like and perfumed. Brew it as filter, let it cool a few minutes and the peach comes forward.
Tasting notes
$2112 oz
No. 03 · Single origin
Nyeri · Othaya smallholders
Big, juicy and loud. The coffee that turns people who “just want coffee” into people who own a scale.
Tasting notes
$2312 oz
No. 04 · Espresso
Cerrado Mineiro · Fazenda Santa Luzia
Our espresso. Thick, chocolatey and built for milk; half the cafés we supply pour it as their house shot.
Tasting notes
$1812 oz
02Taste map
We cup every lot on the roastery table before it earns a number. These are the 24 flavors that keep coming up, grouped by family. Scroll the four, or point at a bag, and its notes lift off the wheel.
03Subscribe
Pick a coffee, or let our head roaster pick for you, then a size and a rhythm. Subscribers save 10%, shipping is free over $30, and every roast-day email has a skip button.
We roast Monday and Thursday mornings and ship the same afternoon by USPS Priority, so most of the country has it two or three days after roasting. Front Range orders go out by bike courier.
Any time up to 6 a.m. on your roast day. Every roast-day email has Skip, Swap and Pause buttons, and none of them need a password.
Whole bean stays fresh about three times longer. No grinder? We grind to order for your brewer at no charge, the morning it ships.
Gift 3, 6 or 12 deliveries. We tuck a printed card into the first box, and nothing renews unless they choose to keep it going.
04Brew guide
Water boils at 202°F in Denver, ten degrees short of sea level. Every recipe here is tested at that temperature, so it tastes the way it does on our cupping table, wherever your kettle is.
Method 01
V60, Kalita or Chemex
Coffee
15 gRatio 1:16Water
240 gAbout 8 fl ozWater temp
202°Straight off the boilTotal time
3:15Medium-fine, like table saltThe pour, second by second
Let the kettle rest 30 seconds after it boils and you’ll land close to 202°F, the temperature these recipes were written for.
05The roastery
Greta Novak started Ridgeline in a Sunnyside garage in 2017 with a one-kilo roaster and a notebook of altitude adjustments. Thin air changes how beans take heat and water boils early, so every profile is written for 5,280 feet and cup-tested at 202°F before a coffee gets its number.
Today it’s a rebuilt 1964 Probat UG-15 on Wazee Street, roasting twice a week in batches of twelve kilos, and never more than four coffees on the shelf.
Elevation of the roaster on Wazee Street.
Where water boils here, and the temperature we cup-test every batch at.
The longest any bag waits between the roaster and the post office.
We’ve bought from for three harvests or more, at prices we publish.
06Wholesale
cafés, restaurants and offices along the Front Range pour Ridgeline every day.
07Visit
3417 Wazee Street
Denver, CO 80216
In RiNo, a five-minute walk from the 38th & Blake rail station. Bike racks out front.
Public cupping, Saturdays at 10:00Free, twelve seats, first come. We taste whatever is up for a number next.
(555) 013-5280
[email protected]