THE FIRST VISIT — Single Origin Sampler At Cedar Park Barbershop

THE FIRST VISIT — The Whole Shop · Six 2 oz Origins. Blade & Bean · born at Cedar Park Barbershop.

Every regular started with a first visit. Before you had a usual, before you knew which chair was yours, there was that first time — scanning the barber profiles on our website, reading the reviews, picking the barber you think fits you. Some people walk in off the street. Most do their homework first. Either way, the first time, you're choosing.

A shop is only as good as the people in the chairs, and I chose every one of my barbers the same way I choose a bean: by hand, against a standard, no exceptions. This pack is that lineup. Six origins, six barbers, two ounces each — the whole shop on your counter. Meet them by their plain names first. Then find out which one you can't stop thinking about.

Add it to your cart, complete your purchase, and your barber will grab your bag before you're out the door — the whole lineup on your way out, the same way you leave with a fresh cut.

Here's what sets every Blade & Bean bag apart: it's specialty grade, and only specialty grade. That's the top of the scale — less than 3% of the world's coffee is good enough to grade that high. Most of what people drink never comes close. We don't carry anything that doesn't earn it. A shop is only as good as the people in the chairs, and I chose every one of these the same way I choose a bean: by hand, against a standard, no exceptions.

Meet the lineup:

• Costa Rica — Mr. Lee. Medium Roast · Alajuela · 1,300–1,445 MASL · Eco-Pulped, Sun-Dried · Caturra, Catuai Sweet apple, raisin warmth, honeyed brightness, and a finish that closes clean with nothing wasted. Mr. Lee doesn't say much — he doesn't need to. The work speaks. Quiet, meticulous, every motion deliberate. This is the cup that announces itself with clarity instead of volume.

• Colombia — Allen. Medium Roast · Medellín, Antioquia · 1,300–1,500 MASL · Fully Washed, Solar Dried · Castillo, Caturra, Colombia, Typica Dried orange, ripe berry, a bold dark-chocolate finish. Grown on slopes so steep they demand everything from the people who work them — hard ground that turns what could be sharp and bitter into something balanced and strong. Allen came up rough and let the craft straighten him out. Same story in the cup. Confident from the first sip, because it earned the right to be.

• Ethiopia — Dave. Medium-Light Roast · Sidama Zone · 1,700–1,900 MASL · Full Natural, Raised Bed · Indigenous Heirloom Cultivars Milk chocolate, ripe fruit, caramel sweetness, wild and aromatic — the birthplace of coffee, where the whole tradition was discovered rather than invented. Dave sat in Mr. Lee's chair as a client, fell for old-fashioned barbering, and went and became one himself. He found the original and devoted himself to it. So did this bean.

• Honduras — Michael. Medium-Dark Roast · Marcala, La Paz · 1,300–1,700 MASL · Fully Washed, Sun-Dried · Bourbon, Catuai, Caturra, Lempira, Typica Caramel, warm spice, brown sugar — round, rich, dependable, the cup you reach for every morning without thinking. Marcala earned Honduras its first denomination of origin, and the clay soil feeds the bean slow and steady all season long. Donny's young, but he's got the steady hand of someone twice his age. An old soul who chose the classic way when none of his friends did.

• Tanzania — Victor. Medium-Light Roast · Mbeya Region · 1,200–1,900 MASL · Fully Washed, Raised Bed · Bourbon, Kent Pear brightness, jasmine florals, strawberry, and a lively acidity that animates every sip. Expressive, vibrant, distinctly its own — East African coffee at its most alive. Victor's the young barber who could've gone to one of those shops where they wear sneakers and gym clothes and look like they wandered in off a treadmill. He picked up the comb and shears instead, dressed the part, and brought real energy to the tradition. Not for the palate looking for quiet.

• Brazil — Sam. Medium Roast · Paraná & São Paulo · 750–1,050 MASL · Pulped Natural, Sun-Dried · Catuai, Mundo Novo Soft cocoa, clean sweetness, a silky body that goes down smooth and never lets you down — the second sip smoother than the first. Sam's third generation. I trained her hands myself before barber school ever got to her, and she works the straight razor with a feather-light touch — gentle, sure, smooth all the way through. She'll talk you through every pass while she does it, too; tells you exactly what's happening before it happens. This is her cup. Easy, steady, and smoother than you expect.

Here's the whole idea behind the shop bag: simple. One bag, the whole shop, standard ground and ready to brew the moment you get home — drip or pour-over, no grinder, no guesswork. Brew them side by side and pay attention to the one that stops you — the one you reach for twice, the one you're already thinking about tomorrow. That's the barber you'd have booked. That's the bag you bring home next.

Blade & Bean was born right here in this barbershop — same hands, same eye, same refusal to cut corners. It carries the shop's standards because it came from them.

Already know your favorite? Next time you don't have to wait for the chair — order a bag ahead from this same page and we'll have it set aside for whenever you swing by.

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Specialty-grade · single-origin sampler · six 2 oz origins · standard grind · Cedar Park Barbershop, Cedar Park, TX.

Want the whole story — the soil, the altitude, the science behind the cup? Read the  full terroir breakdown deep dive.