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IT'S BACK!!! Finally available for the 2026 crop year, and just as fabulous as before. This is a crowd favorite year after year.  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 it's pretty faint, not super noticeable until the cup cools.  Good for Espresso 

Nsunzu is the youngest of Zambia’s NCCL estates, set at the foot of Mount Nsunzu. Nsunzu’s first full crop was harvested in 2020 and despite the ability to mechanize, the estate intentionally hand-picks to select only the ripest cherries. Great depth of flavors: a slightly sweeter and smoother profile with notes of chocolate and spices; medium to full-bodied and much less acidic than other Africans.   Good for Espresso  TEMPORARILY OUT OF STOCK

The aroma is very nutty and sweet. Medium 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 

 Here's another one that's been out of stock since last year.  These beans have been a favorite of ours and customers for many years 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 and some smoke.  There’s 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 sometimes. Good for Espresso

 This Selva Negra Geisha is a washed coffee from the San Felipe lot at La Hammonia / Selva Negra in Matagalpa, grown on the farm’s highest parcel. It as a sweet, easy-drinking cup with medium to low acidity and a chocolaty, floral profile.  This Geisha planting was established on the steep, high-altitude section of San Felipe, with Geisha trees planted alongside Caturra selected for strong performance at elevation You'll love it!

 This is a natural processed lot that stands out not only for its taste, but its fascinating origin: the virgin highlands of the Jiwaka Province. Its cultivation takes advantage of one of the best-preserved Typica variety arabica genetics on the planet, a heritage from the early plantations introduced in the early 20th century . An excellent cup with balanced tones. There is definitely a strong aroma of fruit, but it's not overwhelming in the cup.  

Smooth, rich and clean, a wonderful example of a Guatemalan. The aroma has great sweet notes. Hazel and hickory nuts, caramel, and milk chocolate. The body is light/medium and has a very silky texture on the malty side. The aroma comes through in the taste to create a wonderful balance of tones. Medium to low acidity. The finish is very smooth and clean with a lingering sweetness. Good for Espresso 

An old favorite is back - not sure for how long, though.  A bit cleaner tasting but slightly less fruity than previous seasons. Presents some nice honey processed features: citric, floral, soft fruit with an almost oak/peat like finish, sweet & complex  Our medium roast is still balanced and complex but will develop the traditional chocolate and smoky tones for which Dominican coffees are known for – to balance out those more exotic fruity and citric tones. 

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.  

Indian Monsooned Malabar is a very low acidity, thick and creamy, overly earthy style cup of coffee. There is a lot of sweet tones in this cup depending on the roast and one can taste a little hint of the natural processing soft fruit tones and classic Indian spice notes.  A pretty wild cup for you stronger coffee fans or espresso heads. Good for Espresso TEMPORARILY OUT OF STOCK

Our nice medium roast makes for an excellent daily drinker, smooth, sweet and balanced.  Full bodied with a slight nuttiness  and rich chocolate notes.  You couldn't ask for a more approachable cup. Good for Espresso TEMPORARILY OUT OF STOCK

A lovely slightly-exotic daily drinker.   A bit on the nutty/chocolaty side with a  hint of floral/citric acidity with just a touch of sweet and delicate red fruit coming from the honey processing.  Smooth, rich and sweet edged makes this cup a dream. TEMPORARILY OUT OF STOCK

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 bold anaerobic natural from the CAFESMO cooperative in Mercedes, Ocotepeque, Honduras. Expect a juicy, fruit-forward cup with raspberry, dried cherry, banana, and a clean white wine acidity. While the fruit is heavy in the smell, it's much less in the cup. Just enough, in my opinion.  Mellow acidity into red-fruit jam and milk chocolate, this one is a winner in my book! TEMPORARILY OUT OF STOCK

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!  

 A sweet and nutty cup that turns a bit chocolaty as one pushes past a medium roast. Wonderful balance of tones with hints of floral and soft fruit that pop out. A little herbal spice in the aftertaste. Medium bodied cup with low to medium acidity. A cup everyone should love. 

Slightly 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 

 A very clean and brighter cup, silky-smooth mouthfeel that shines from the first whiff of honey sweetness to the final sip of bolder spice.  Upon first sip, one will see a vibrant burst of lemon/orange citric comingling with a slight red fruit, quickly balanced by a creamy cocoa undertone with a little gentle black-tea like spice in the aftertaste. 

 After missing almost three seasons due to the Maui wildfire, it is finally here! Rebuilt and better than ever. A tasty coffee and wonderful way to support US farmers, without paying almost twice the price for big island coffees like Kona.  Maui coffees are lower acidity and softer beans, this is the Mokka natural processed: a very unique offering. And the taste - fabulous just like it's big brothers. TEMPORARILY OUT OF STOCK

 Darker toned, semi-sweet coffee with lower acidity and a fuller body. Filled with rich chocolate/nutty/herbal/spice like tones. Great depth of flavor without all that citric and fruity that often comes with higher rated cups these days. TEMPORARILY OUT OF STOCK

 A clean, sweet and smooth daily drinking cup! A little fuller bodied at our medium roast level with a great balance between the slight winy/floral notes & nutty/malty darker tones.  The very sweet nutty tones come off a bit caramel like. Still plenty malty, it will linger on the tongue in the finish. Would definitely be considered low-acidity. Just a wonderful cup.

A washed Burundi from the 394 farmers of the Nyamahiti Coffee Washing Station, in Tangara (Ngozi), at 1,570 masl on volcanic soil and grown from local bourbon. A clean, medium-bodied cup that is more chocolaty than citric, with good cacao, soft floral acidity, a touch of green tea and dried apricot.   A classic example of African coffee, bold and spicey, nutty/chocolaty with some herbal overlays.  A steal at this price! 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!