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 At first sip, the taste is that of the first rays of dawn, plum and pineapple jelly dancing on the tongue. Then, as the cup breathes, a deeper mystery unfolds: wheat germ bitters rise, reflecting the jungle's secrets. As the warmth intensifies, the wine-like quality is complemented by cane sugar and a floral bouquet. Just Fabulous!!! TEMPORARILY OUT OF STOCK

The Nsunzu is the youngest of Zambia’s NCCL estates, set at the foot of Mount Nsunzu in the Northern Province.  This Rainforest Alliance washed lot is an AA selection of Catimor 129, grown around 1400–1650m.  Our medium roast brings a smooth chocolate-and-spice balance while keeping a clean finish with a lingering spicy note.   Good for Espresso 

The aroma is very nutty and sweet. Full bodied and low acidity – this is a traditional tasting Brazil – thick, creamy, nutty and semi-sweet. A sweet first taste, almost a little fruity, and then quickly turns darker-toned with a bakers chocolate and slightly toasted walnut flavor. Great blend base for espresso but many will love it as an S/O drinker. Good for Espresso 

A clean, sweet and smooth daily drinking cup! A little fuller bodied with a great balance between the slight winy/floral notes & nutty/malty darker tones. Similar to Guatemalan coffee.   The very sweet nutty tones come off a bit caramel like. Still plenty malty, it will linger on the tongue. TEMPORARILY OUT OF STOCK

A super clean lot from the Congo -  Amazing considering all the trouble this year in the Kivu.  Great floral and soft fruit tones upfront with a bit of brightness, not too overwhelming or potent like some Africans. Delicate sweetness balanced with a little chocolaty spice. Smooth with almost a brown sugar hint at a strong medium roast. Pretty much everyone will love this coffee, a great everyday drinker.  Good for Espresso

This cup is very thick and creamy, filled with semi-sweet chocolate and nutty tones.  A very easy to drink coffee. A hint of soft fruit can be seen  but pretty faint, not super noticeable until the cup cools. A bit of peppery spice as well. These beans are more about the creamy fuller bodied and smooth chocolate and nutty tones. Good for Espresso

The listed variety here is Timor Hybrid, a naturally occurring Arabica × Robusta cross first identified in Timor in the 1920's. In the cup it’s sweet, comforting, and clean, led by plum over a base of almond, caramel, and chocolate, with a smooth, well-rounded profile and gentle sweetness rather than sharp acidity.  Good for Espresso

Indian Mysore Nuggets have been a favorite of our customers and this crop does not disappoint. The aroma is nutty, woody, and some slight smokiness. Many of the notes in the aroma come through in the flavor like walnuts, dark fruit, oak, licorice, and some vanilla spice -  like a good dry red wine.  The finish has a subdued brightness to it with just hints of lemon zest and the body is medium. There's a reason people keep coming back to this bean for a strong brew. Good for Espresso

Sulawesi is one of our favorites and we're so glad to finally have it back in stock! There's quite a bit of creamy chocolate, a little bit of black pepper, and it mostly reminds us of a Sumatra with less earthiness.   We roast these beans to a dark medium which produces a medium body, slightly earthy coffee with chocolate and orange rind undertones. TEMPORARILY OUT OF STOCK

The aroma is floral and sweet like honey. A nice medium bodied, smooth & creamy cup of coffee with little stronger floral aspect, medium to low acidity. It has a soft fruit tone as the cup cools, crisper cup with a slight nutty tone. The cup finishes with a pleasantly surprising spiciness. This is a savory cup of coffee with wonderful complexities. 

Grown in the highlands bordering the Kibira rainforest at an altitude of 1,760 to 2,000 meters, this washed lot offers a structured and comforting cup profile. It moves away from the sharp acidity typical of the region to deliver a creamy, full-bodied coffee.  Rich notes of dark chocolate and sweet caramel stand out, complemented by complex, savory nuances reminiscent of fresh garden herbs or gentle botanical spices. 

This is the original ever popular Ethiopian heirloom coffee with that “everything wonderful” flavor profile.  Our medium roasts brings some lovely balance to the cup, less aromatic than the light roasts, but you can still tell you have a nice Ethiopian with one sniff. A pinch of crispness upfront on top of a well developed chocolaty base tone. 

This is a fully washed Bourbon verital from Nyamasheke, near Lake Kivu where the cool, humid conditions influenced by the nearby Nyungwe forest and the region’s volcanic-rich soils help produce a clean, well-structured cup. It’s  typically dried on raised beds at high elevation (around 1700–1900 masl). At our medium roast you’ll  get a sweet, clean profile with a nutty/chocolate base and a light citrus lift.

A rare high grown African coffee with a smooth buttery body, flavor nuances of Bing cherry, ginger, lime, and fruit cocktail, with a fragrant aroma, lively acidity, and a pleasant dry finish. The uniquely intense flavor nuances of this coffee is a real treat.  This is my daughter's favorite coffee. I make her some everyday.  

A well-balanced coffee known for its syrupy heavy body structure, its low acidity, and the rich earthy/chocolaty tastes that it exudes in the cup. There are notes jasmine all over this cup overtones, a cocoa aroma, with a clean chocolaty aftertaste.  If you like a full-bodied, rich-tasting coffee, then you will not want to pass up this highly regarded offering from Sumatra!  TEMPORARILY OUT OF STOCK

Sweet upfront with a hint of crispness balanced with a stronger toasted walnut/chocolaty undertone. A little hint of acidity at our medium roast point really creates a nicely balanced cup with a broad flavor profile.  Good for Espresso 

Reminiscent of a nice Yemen Mokka but a bit more brandy like. Smooth and easy drinking. Chocolaty but not overly roasty, sweet with just a bunch of fruit in the aftertaste and the aroma. A bit of bolder spice compliments the more delicate features. This one roasted up a bit sweeter and way more fruity than we were expecting. If fruit is your thing, this bean is for you! 

Bright fruit forward tones balanced with a bit of spice and stellar aromatics.  Some great almost jasmine like Ethiopian aromatics with this cup  Clean as a whistle with very noticeable lemony/floral acidity accompanied with some lovely red fruit tones. Sweet, delicate and well defined at the lighter roasts. A slight warning though, a fruit forward cup.

(Pronounced  Way Way Tenango) This region borders the Mexican Chiapas mountain range, so it’s grown at higher elevations than any other region in Guatemala.  It has the chocolate-nutty taste that you would expect, but also comes with creamy sweetness and a hint of orange.  It is really such a nice flavor to find in a coffee.  Smooth and easy drinking to the last drop.   Good for Espresso  

A true aficionado knows that espresso is an extraction method, not a roast per se. You can actually use any bean you want. However, some beans are just better for it. We recommend bolder beans like Zambia, Bolivia, Bali, Guatemala, or Nicaragua .  We then mix in some Indian Robusta (15%) to add even more earthiness and body. Plus, the Robusta creates the sumptuous crema that you expect from a great espresso, and adds the caffeine kick you need!