Some of the finest coffees in South America come from Colombia and we think ours is no exception. Carefully roasted to bring out the natural sweetness and regional undertones, our Colombian Supremo makes an excellent first cup in the morning. Tastes best when served in bed with hot biscuits and peach jam!!
Costa Rica Tarrazu
Lots of body, combined with a natural tartness. We medium roast this bean to create the intoxicating aroma you most expect from a fine coffee. Hidden in the depths of the flavor profile you may find a slightly sweet, nutty essence, but overall, a consistently well balanced classic cup of coffee.
We start with 100% Colombian Arabica beans and carefully roast to a dark, but not oily, full city roast. Then we package it at the peak of flavor; a classic.
Papua New Guinea
Papua New Guinea only produces about 1% of the world’s coffee, which is no small accomplishment given their relatively poor infrastructure and limited growing climate. Being a wet-processed coffee, it has a bright and fragrant flavor, comparable to our Costa Rica Tarrazu, but with a lighter body and a bit more complexity.
Known for its rich volcanic soil, the Antigua region consistently produces some of the most flavorful and well-rounded coffee available. We carefully roast this shade grown classic to bring out its natural sweetness and full body. You may taste a little bit of spice, maybe some honey and caramel, but always a great cup of coffee.
A fruity, light bodied cup with lots of brightness. This certified organic is an excellent choice for the discerning coffee drinker. We roast this one in small batches to just the right temperature to preserve the quality of the cup and its delicate harmony of flavors. Try it with your favorite chocolate dessert.
Typical Kenyan citrus notes, roasted city+ to bring out a bit of caramel.
A classic Yirgacheffe, natural process. Loads of berry and floral tones. Lightly roasted to retain the amazing bouquet the Yirgs are known for.