ROASTED FRESH TO ORDER!
Thoughtfully sourced coffee beans.
Closer than ever to your next adventure
Add paragraph text. Click “Edit Text” to update the font, size and more. To change and reuse text themes, go to Site Styles.
PRODUCTS
COFFEE COLLECTION
Learn more about our exclusive roast!
Origin
First Light is a smooth and balanced Colombian coffee sourced from the celebrated growing region of Huila. Produced by small family farms in Pitalito and grown between 1,670–1,950 meters above sea level, this washed coffee reflects the rich volcanic soil, cool mountain air, and ideal climate that make Colombian coffees some of the most recognized in the world.
Built from a blend of Caturra, Castillo, and Typica varieties, First Light delivers a clean and approachable cup with layered sweetness and refined character. The washed process highlights the natural qualities of the coffee, allowing its origin to stand at the forefront.
Good For
Drip, Expresso, Pour Over, and French Press.
Taste Notes
Expect notes of milk chocolate, caramel, roasted almond, and soft vanilla, complemented by delicate floral undertones. Its medium body and balanced acidity create an easy-drinking profile that’s equally enjoyable as a morning brew or an all-day coffee.
Origin
Open Road is a vibrant organic coffee grown in the lush mountains of Coto Brus, Costa Rica, where cool elevations and rich biodiversity create ideal conditions for exceptional coffee cultivation. Produced at Hacienda La Amistad, a family-run estate with generations of farming tradition, this coffee reflects a deep commitment to sustainability, conservation, and quality craftsmanship.
Grown between 1,200–1,600 meters above sea level, Open Road is crafted from
Caturra and Catuai varieties and processed using the honey method — a technique that leaves part of the coffee cherry’s natural sugars intact during drying.
The farm’s organic practices focus on working in harmony with the surrounding
environment, protecting native ecosystems while producing coffees with remarkable clarity and character. Carefully cultivated and meticulously sorted, this high-grown Costa Rican coffee showcases the clean quality and sweetness the region is known for.
Good For
Drip, Expresso, Pour Over, and French Press.
Taste Notes
Smooth, fruit-forward cup with layered sweetness, balanced acidity, and a rich, syrupy finish.
Origin
Long Haul is a bold and expressive natural process coffee sourced from the highlands of Ethiopia’s Sidama region, where elevation, climate, and tradition come together to create some of the world’s most distinctive coffees. Grown between 1,950–2,150 meters above sea level and processed at the Bura Hamasho station, this lot captures the
vibrant character and complexity Ethiopian coffees are celebrated for.
Produced from heirloom varieties 74110 and 74112, cherries are carefully handpicked by surrounding smallholder farmers before being naturally processed on raised drying beds under the Ethiopian sun. Drying the fruit intact allows the coffee to develop deep sweetness, layered fruit notes, and a rich aromatic profile that shines in every cup.
Certified organic and traditionally cultivated without synthetic inputs, Long Haul reflects generations of farming knowledge and the enduring coffee heritage of Ethiopia —widely recognized as the birthplace of Arabica coffee.
Good For
Drip, Expresso, Pour Over, and French Press.
Taste Notes
Expect bright floral aromatics alongside tropical fruit, citrus, caramel sweetness, and smooth tea-like balance. The high altitude and fertile red clay soils of Sidama contribute to the coffee’s clarity, depth, and refined finish.
Origin
Sourced from the mountain region of Comayagua, Honduras, Origin 504 highlights the craftsmanship and community behind some of the country’s most respected coffees. Grown between 1,250–1,450 meters above sea level, this organic washed coffee is produced by dedicated smallholder farmers working across a wide range of microclimates that give the region its incredible depth and character.
Origin 504 is crafted from a blend of traditional and modern Honduran varieties including Lempira, Caturra, Catuai, IHCAFE 90, and Catimor. After harvest, the cherries are fully washed and meticulously sorted to preserve clarity, consistency, and overall cup quality.
The name “504” proudly represents Honduras’ country code — a tribute to the origin,people, and culture behind every roast.Good For
Drip, Espresso, French Press and Pour Over.
Taste Notes
Cocoa powder, praline, brown spice, hazelnut and red apple.
Origin
Origin 505 is a vibrant anaerobic process coffee sourced from the volcanic highlands of Jinotega, Nicaragua. Produced at La Bastilla Coffee Estates, this carefully crafted lot highlights the innovation, precision, and terroir that continue to elevate Nicaraguan coffee on the world stage.
For this release, only ripe red cherries with high natural sugar content were selected before undergoing anaerobic fermentation inside sealed stainless-steel tanks.Throughout the process, temperature and pH levels were closely monitored to create a clean, controlled fermentation that enhances complexity while preserving clarity in the cup. Its smooth structure and balanced finish make
Origin 805 both adventurous and approachable, showcasing the unique character anaerobic processing can bring to high-grown coffees.
Grown between 1,300–1,500 meters above sea level, this lot comes from a diverse mix of varieties including Caturra, Red and Yellow Catuai, Parainema, Java, SL28, and Geisha. La Bastilla’s micro-lot approach and on-site milling operations allow each coffee to be processed with exceptional attention to detail from harvest to export.The name “505” represents Nicaragua’s country code — a tribute to the origin,
craftsmanship, and producers behind every batch.Good For
Drip, Espresso, and Pour Over .
Taste Notes
Bright and fruit-forward coffee layered with tropical fruit, dried fruitsweetness, and delicate floral notes.
ABOUT US.
Endy Reserve Coffee Roasters was built on hard work and integrity.
For 20 years, I drove a commercial truck, logging long miles and early mornings. Before the road, before the noise, there was always a simple ritual. I’d brew a cup of coffee for my wife and I. No rush. Just a good cup, made right. I looked forward to it every morning, always trying to make it better than the last. That cup set the tone for my day.
As my knowledge of coffee grew, so did my respect for the craft. Today, I bring that same work ethic into every roast—taking my time, doing things the right way, and never cutting corners.
When you brew a cup of Endy Reserve, you can count on quality—the same quality I brew for my loved ones every day.
— Michael Endy
Owner & Roaster
