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!!

(4)

We now proudly feature black honey processed Catuai and Caturra beans grown in the Central Valley on generational family farms. Roasted to a solid City+ (medium) roast, this amazing coffee delivers high levels of sweetness and acidity with hints of cherry, honey and cane sugar. This year's harvest is in, so supplies are plentiful but don't wait too long to try this very impressive coffee.

(3)

Known for its rich volcanic soil, the Antigua region consistently produces some of the most flavorful and well-rounded coffees available.  We carefully roast this shade grown honey processed  Maragogype, bringing out its natural sweetness and full body.  You may taste a little bit of apple, maybe some honey and caramel, but always a superior  cup of coffee.

(4)

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.

(22)

They grow more coffee in Brazil than any other country in the world, so they have a lot to choose from.  Ours is all Natural Process, sun dried catuai varietals grown on small farms in the lush state of Minas Gerais.  We roast it to City+, the sweet spot for this smooth and well-rounded coffee.  It is an excellent, well balanced cup  all by itself, and can also be found in many of our signature blended coffees.  Expect buttery chocolate almond  undertones.

(8)

Grown in volcanic soils  on organically certified small farms, then wet processed and sun-dried.  We bring it to a City Roast (light medium) to preserve the acidity and sweetness.  Smooth and exotic, hints of chocolate and vanilla.

(4)

Just hearing the name Sumatra conjures up visions of exotic jungles and white sand beaches, both of which are far below the lofty elevations at which our Sumatra Mandheling is grown.  With a flavor profile to match its name, this varietal has been described as bright, earthy and fruity. Medium roast.

(6)

Typical Kenyan citrus notes, roasted city+ to bring out a bit of caramel.

(2)

A classic Yirgacheffe, natural process.  Loads of berry and floral tones.  Lightly roasted to retain the amazing bouquet the Yirgs are known for.

(6)

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!!

(7)