Short answer: Here's what's on my organic coffee shelf this October. I sorted it by how I actually drink coffee, so grab the group that sounds like your morning.
All of these are organic, which means the coffee was grown without synthetic pesticides or fertilizers. That's a big part of why they're on my shelf. I also like keeping a decaf around, so I can enjoy a cup without overdoing the caffeine.
My everyday coffees
These are the easy ones. Nothing fancy, just good coffee for a normal morning.
- Upland from Tony's Coffee. One of my everyday picks this month. The roaster calls this medium roast smooth and semi-sweet, with hazelnut and milk chocolate notes. It's the kind of straightforward morning cup I'm reaching for in October. See Upland.
- Carmelita from Tony's Coffee. Also in the rotation. Cocoa, caramel and a buttery body make it a great pick for an unhurried pot at home. See Carmelita.
- Organic House Blend from Centri Coffee. This one rounds out my everyday lineup. It blends coffees from Brazil and Colombia, with caramel and almond notes. The roaster says it works in any brewer, which keeps life simple. See Organic House Blend.
For a splash of milk
- Organic Big Dipper from Wonderstate Coffee. My pick for a richer cup with milk. The roaster lists fudge, brown butter and vanilla wafer notes and recommends a splash of milk. Because it's already cozy and sweet-tasting, I don't feel the need to add sugar. See Big Dipper.
- Foghorn from Tony's Coffee. Sits between medium and dark, with praline and nutmeg notes. It's my other choice when I want something rich without going all the way to a dark roast. See Foghorn.
For a brighter cup
Not every October cup needs to be deep and chocolatey. I'm keeping a few fruit-forward coffees in the mix too. Fruity coffees are easy to drink black, so you can skip the sugar and syrup.
- Organic Fair Trade Ethiopia Oromia Natural from Centri Coffee. A totally different profile: baked brown sugar, berry and caramel. It's naturally processed, so the beans dry inside the whole coffee fruit. See Ethiopia Oromia Natural.
- Organic Colombia Agua Blanca from Wonderstate Coffee. Raspberry, baked apple and brown sugar. It feels right for October, and it's not a flavored coffee. See Colombia Agua Blanca.
- Guatemala Huehuetenango from Conscious Coffees. Red cherry, baking spices and sweet citrus. It comes from the Rio Azul cooperative. See Guatemala Huehuetenango.
For something deep and earthy
- Organic Sumatra Bener Meriah Mandiri from Centri Coffee. My change of pace from the brighter coffees. The roaster lists fig, currant, cocoa powder and earth. This is the one for a deeper, earthier cup. See Sumatra Bener Meriah Mandiri.
For espresso
- Organic One Black Espresso from Centri Coffee. My espresso pick this month. The roaster describes shortbread, dark chocolate and a little fruit jam, and says it works as a straight shot or with milk. I like having that flexibility. See Organic One Black Espresso.
For decaf
- Decaf Organic Ethiopia Natural Sidamo from Centri Coffee. Decaf gets a spot on my October shelf too. It uses the Swiss Water process, which removes caffeine without chemical solvents. The roaster lists blueberry, floral and cocoa notes. It's my option when I want one more cup without more caffeine. See Decaf Organic Ethiopia Natural Sidamo.
Where I'd start
If you're choosing from this month's rotation, I'd start with Upland for a chocolate-and-nut cup, or Ethiopia Oromia Natural for something fruit-forward. Pick the style you already enjoy, then try a contrasting coffee next to it.
For brewed coffee, my starting point is 1 gram of coffee for every 16 grams of water. I keep the recipe the same when I compare coffees, then adjust to taste.
A few easy habits that go well with any of these: drink a glass of water alongside your coffee, and go easy on sugar so you can taste the coffee itself. If caffeine bugs you later in the day, switch to the decaf.
That's my October shelf: familiar everyday coffees, a few brighter cups, and room for espresso and decaf.
Last updated October 2026.