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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 aroma is very nutty and sweet. Full bodied and low acidity – this is a traditional tasting Brazil – thick, creamy, nutty and semi-sweet. A very 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 

Hints of winy and lemony acidity comingle with tart red fruit tones, almost like an sweet red apple skin and balance with a bit of a chocolaty undertone. Not much for the traditionally African herbal spice in the cup but you may find hints in the aftertaste. 

95% of Bolivia coffee comes out of the Yungas region (often Caranavi), but this one is from Las Paz which is in a ridiculously hard to source region way up in the Andes Mountains. The small, remote village called Teoponte involves 30 coffee farmers, and they work with the wildlife conservation society and produce an absolutely delicious coffee with notes of chocolate and nuts and a rich mouthfeel.  It's hard to describe the mouthfeel, but it's our favorite part of this coffee.  

 A very nice and super fresh batch of their traditional farm aggregate. A little hint of citrus floral upfront balanced with nice complex malty tones. Great everyday drinker at our medium roast -  balanced with a sweet edge. 

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. 

Reputed as one of the best coffees in the world, the farm boasts meticulously grown coffee, paying attention to every detail.  You'll find subtle maple sweetness, slight sweet citrus, milk chocolate, slight floral notes, crisp clarity, and wonderful smoothness. It's a coffee you can brew and let sit for an hour and it still won't be bitter or astringent after it cools. 

 A bit cleaner tasting but slightly less fruity than previous seasons.  Citric, floral, soft fruit with an almost oak/peat like finish, sweet & complex. Medium roasts were our favorite, 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. 

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. 

 Marked and pleasant acidity, with a citrus profile (lemon/orange) that balances well with a clear sweetness; a cocoa/chocolate base with a nutty undertone and a slight herbal spice note in the aftertaste. Great roundness with chocolate and spices. 

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!  

It's back!!!  After what seemed like forever,  we got the last of the 2025 crop. Robust and strong with an exotic more island premium sweet edge.  Medium roasts have a ton of sweet chocolaty, malty and smoky tones with just a little hint of floral acidity, a wonderful everyday drinker.  

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.  

Best at light roast points. Very sweet, clean, delicate and floral coffee. Hints of sweet citric and soft fruit comingle with a very floral cup profile, pulls a little balance with a darker chocolate/malty/tea-like undertone. In our mind, Geisha coffee is all about the overly sweet cups and floral aromatics, these beans nail it. It's expensive because its that good.

Ecuador coffee is a rarity, and it's all expensive. So finding one that's worth the money takes a lot of phone calls and sampling.  This one is from the Imbabura Province in Northern Ecuador in the Andes Mountains. It's all from farmer Milton Villavicencio at the Cahuasqui farm. It has the floral notes that I look for in the best Ecuadorian coffees along with a caramel and slight citrus flavor.  Good for Espresso  ONE BAG LEFT!

(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 

 This is the wet-hulled Blue Moon which is going to remind you of a Sumatra, but cleaner and more complex.  There are some real nice undertones in here with herbs like vanilla bean and cinnamon, a little bit chocolatey, a thick syrupy body, lingering but not earthy finish.   It's like a really chocolatey Sumatra -- slightly earthy, some baking spices like black pepper and licorice root notes left on your tongue - but mostly just thick mouthfeel, rich, chocolatey coffee.  

A clean, sweet and smooth daily drinking cup! A little fuller bodied at the light-medium roast level with a great balance between the slight winy/floral notes & nutty/malty darker tones. Similar to Guatemalan coffee with it's low acidity.  The very sweet nutty tones come off a bit caramel like. Still plenty malty, it will linger on the tongue.  Located in some of the best growing territory in Panama. Some of the biggest names in Panama coffee are neighbors - Hacienda Esmeralda and Elida Estate

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!