Seasonal Blend Coffee Subscription | Equator Coffees
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Zoom Seasonal Blend Subscription
Zoom Seasonal Blend Subscription
Zoom Seasonal Blend Subscription
Zoom Seasonal Blend Subscription
Zoom Seasonal Blend Subscription
Zoom Seasonal Blend Subscription

Seasonal Blend Subscription

Join our Seasonal Blend subscription program so you never miss out on the taste of the season—and start saving 10% on every bag!

Our seasonal blends are light, rich, and smooth, highlighting deep-tones and well-rounded flavors coming from world’s best known growing regions. This blend changes seasonally and is currently North Star Blend.

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Flavor Profile

  • Origin

    Brazil, Guatemala, Colombia, El Salvador

  • Tasting Notes

    Warm and inviting with flavors of peanut brittle, red apple, candied orange, and baking spices.

  • Roast Level

    Light Med Lt Med Med Dark Dark

Origin Story

Luiz Saldanha (Brazil)
Arturo Aguirre (Guatemala)
Multiple producers (Colombia)
Florence Mathies-Hill & Aida Batlle (El Salvador)

The primary component of North Star is a natural processed coffee from the State of Paraná in Brazil. Produced on Fazenda California by renowned farmer and agronomist, Luiz Saldanha, this coffee’s structured, nutty flavor profile serves as the foundation for the blend. Fazenda California straddles the Tropic of Capricorn on the Southern border of the coffee belt. One wouldn’t think the region is suitable for high quality coffee production but, the terroir is outstanding and the unusual latitude is offset by moderate growing elevations, a broader range of seasonal temperatures and outstanding agricultural practices.

A fully-washed coffee from Finca El Injerto in the highlands of Northern Guatemala is North Star’s other primary component. This Catuaí variety
coffee’s intense sweetness helps to bring out the flavors of the blend’s other components. El Injerto is one of the most celebrated coffee farms in Guatemala and continues to be a leader in national tasting competitions. The farm was founded by Jesús Aguirre Panamá in 1874, with the first coffee planted around 1900. Today El Injerto is managed by the fourth generation of the Aguirre family.

We then added a coffee that comes from a handful of villages around the town of Inzá in the Cauca Department of Southwestern Colombia. This area is just a stones throw away from the renowned Huila Department, which produces some of Colombia’s highest quality coffees. As one might expect, the quality and profiles available from Inzá can be close matches to Huila coffees, featuring flavors of dark cherry, ripe berries, and big-bodied red wine.

We finished the blend with a coffee produced by the J. Hill family on Finca Buenos Aires in Western El Salvador. The coffee is the result of a collaboration between the Hill family and Aida Batlle, who was the winner of the first El Salvador Cup of Excellence competition in 2003. Aida manages her family’s farms and has expanded her influence through working with other growers under the banner Aida Batlle Selection. This Bourbon variety lot was processed using the dry, or natural method of processing, where after harvesting the coffee cherry is left intact and dried whole on raised beds. The result is a fruit forward flavor profile that contributes just the right amount of fruit presence to the blend.


3,000 - 6,550 feet




Natural, Washed

Why We Love This Coffee

Warm and inviting with flavors of peanut brittle, red apple, and candied orange, our winter blend welcomes a new year brewing with possibilities. It pays homage to the North Star, famous for remaining steadfast in the sky. As we chart a new path, this guiding light allows us to feel anchored and instills direction for the year ahead.

  • Sustainably Sourced
    Sustainably Sourced

Good Coffee, Better Planet

For every online and retail purchase of this blend, 5% of the sales will go back to our partners at Fazenda California, a family-owned coffee estate in Brazil who produced a key coffee in our seasonal blend.

The proceeds will support the "Future is in our Hands," a local initiative which engages elementary school-aged children in the coffee-growing region through hands-on, sustainability-focused environmental education.

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