100% Arabica coffee grown in Nicaragua. Subtly complex medium-light roast with chocolatey notes. Typically mild and complex in flavor, Nicaragua Coffee is a well-rounded gourmet coffee you can enjoy throughout the day. The coffee is grown, you can expect sweet, nutty and chocolate notes or delightful pear, citrus and floral notes entwined with mild yet bright acidity.
Certification/Grading: SHG/EP Roast: Medium Tasting Profile: Cocoa, floral, and citrus tones. Grower: Smallholder farmers from Molino Norte Variety: Yellow and Red CAtuai, Catimor & Parainema Region: Molino Norte, Matagalpa, Nicaragua Altitude: 900-1590 M Soil Type: Clay Minerals Process: Fully washed, fermented for 12-14 hours, and then dried on patios and raised beds
This blend fuses beans from all over the world and is roasted slightly lighter than the average espresso. At a French roast, it has a smooth, well-rounded body and gentle notes of cinnamon, toasted nut, and cocoa. The velvety blend produces a luscious, even crema when brewed as espresso and a bold cup of drip coffee.
Roast: Dark Roast
100% Pure African Coffee Blend from Ethiopia, Kenya, Tanzania. For those who love strong. Our very own African Espresso is an expertly selected blend of coffee beans to give you those deeper, richer flavors that kick you into gear. All of that without the bitterness and this delightful blend will make any tea-drinker a convert. Our African Espresso Blend coffee makes a very bright cup with a rich, full-body, a fragrant aroma, and with overtones of caramel, berries, and citrus.
Roast: Medium/Dark Roast
Bali Blue (Organic)
A Bali Blue is a fragrant toffee aroma with flavors of walnuts and semi-sweet chocolate, with a crisp black cherry finish; this coffee comes from the Kintamani Highlands in North Bali, Indonesia. Bali Blue has been a well-known "secret" among home roasters.
A coffee that is smooth and somewhat syrupy in the mouth. It has an anise flavor that adds spice to the dark chocolate and vanilla bean flavours. It is a tad sweet and very complex. All of this means that it has gone beyond previous comparisons with Kona. It has a wonderful sensation that may vary a little with different roasts to include citrus notes since these trees are often shaded with orange and tangerine trees.
Certification/Grading: Organic Roast: Med-dark Tasting Profile: Dark chocolate, molasses, brown sugar Grower: Smallholder farmers from Kintamani Variety: Bourbon, Typica, Catimor Region: Kintamani, Bali, Indonesia Altitude: 1200-1600 M Soil Type: Volcanic Loam Process: Hand-picked, wet-hulled, and dried on raised beds.
Best Sellers Sample Pack: 6Bean, Cowboy, Breakfast, Peru, Mexico, Bali
Sample our best selling coffees in 2oz packs.
Roast: Dark Roast House Blend. Great for Espresso meticulous blend of coffee from around the world
Roast:Dark & Medium Blend With both Dark and Medium roasted coffee. Cocoa, caramel, & vanilla tones
Roast: Medium House Breakfast Blend. Smooth blend of coffee from South America
Peru Single Origin
Certification/Grading:FT, Organic Roast: Medium Tasting Profile: Salted caramel, silky sweet, citrus Grower: Cooperativa Agricola de Servicisios Norandino Variety: Caturra, Bourpon, Catuai, Pache, & Catimor Region: Piura, Amazonas, Peru Altitude: 1100-1700 M Soil Type: Clay Minerals Process: Gully washed and dried in the sun.
Mexico Single Origin Certification/Grading: EP, Organic
Roast: Medium Tasting Profile: Chocolate, cinnamon, green apple. Grower: Coffee growers from Chiapas and Oaxaca Variety: Typica, Criollo, Bourbon, Mundo Novo, Caturra Region: Chipias and Oaxaca, Mexico Altitude: 900-1000 M Soil Type: Clay Minerals Process: Fully washed and sun dried.
Bali Single Origin
Certification/Grading: Organic Roast: Med-dark Tasting Profile: Dark chocolate, molasses, brown sugar Grower: Smallholder farmers from Kintamani Variety: Bourbon, Typica, Catimor Region: Kintamani, Bali, Indonesia Altitude: 1200-1600 M Soil Type: Volcanic Loam Process: Hand picked, wet-hulled and dried on raised beds.
Brazil is known the world over as one of the most prolific and dedicated of coffee producers. This selection from the Santos region in southern Brazil is easily the “softest” coffee we offer, and many people are surprised by how smooth and light it is on their palate. As a result, this makes an excellent choice for those who enjoy milk and sugar in their cup. At its best as a drip coffee, it also makes for a delightful single-origin espresso with a pleasant cinnamon nuance and a great crema.
Certification/Grading: Natural Roast: Medium Tasting Profile: Elegant, smooth cup with cocoa notes. Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio Variety: Catuai and Mundo Novo Region: Parana and Sao Paulo Brazil Altitude: 750-1050 M Soil Type: Volcanic Loam Process: Pulped natural and dried in the Sun