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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

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. It's so smooth! 

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.  

A very nice co-op production Tarrazu that follows the classic Costa terroir, floral acidity versus nutty and chocolaty tones. Best at medium roasts, a lovely daily drinker.  Medium roasts have the best balance, smooth with a slight chocolaty edge and pronounced nuttiness in the aftertaste, just a hint of crispness to the cup.  Good for Espresso 

Some lemony acidity and a sweet edge, pulls some balance with a more peanut like nuttiness. Our medium roasts introduces a more chocolaty than nutty tone and mutes up some of the citric making it a bit smoother of a cup -  good daily drinking territory.  

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 a medium roast, balanced with a sweet edge.  A heftier cup at the darker roasts and equally as tasty, fuller bodied with strong malty and smoky tones but still retains that sweeter edge to it. Good for Espresso 

This is a bold cup! 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. The body is medium to full depending on how you brew it.  It’s a smooth all around great stronger cup of coffee.  Good for Espresso

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. 

Medium to full bodied, lower acidity, clean and chocolaty with some nice fruity overtones.   Our medium roasts get much more chocolaty and less herbal providing a balanced cup, works nicely for all taste buds; smooth and rich.  Good for Espresso

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.  

 A lovely complex old world natural that brings your tongue back to the roots of coffee itself.  Compared to previous lots, these beans do have a little brightness in them, not high acidity, but not nearly as flat as some we have seen in the past. A rounded cup with medium brightness and body.  

We preferred the cup at light to medium roasts best. Having a hint of crispness and a touch of fruit at the light-medium roast levels gave it the balance we though it deserved. 

 A very nicely balanced chocolaty and nutty cup profile, a bit on the sweeter side.  The taste is fuller bodied with a nice walnut chocolaty tone mixing with a smooth, sweeter, mellow finish.  Pleasing hints of smoke and spice finish off this great Colombian coffee. You won't even know it's a decaf!

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 classic South American bean that never disappoints. Deep chocolate and nutty aroma and flavors. Medium body and long, sweet finish. A real winner. TWO BAGS LEFT

A slightly-exotic daily drinker. Our medium-light roast has a hint of floral/citric acidity with just a touch of sweet and delicate red fruit coming from the honey processing with a bit on the nutty/chocolaty side for its balance. Great balance between light an dark tones cutting out some acidity; smooth, rich and sweet edged. 

This coffee is from West Java. This one is a co-op coffee consisting of about 450 small farms around Parahyangan where the coffee is milled. This is a fully washed coffee which makes it taste much cleaner than most Indonesian beans that are wet-hulled (semi-washed), which is what tends to make them taste so earthy. With the famous Java chocolate and nuttiness, this quite enjoyable and flavorful. I highly recommend it if you enjoy medium roasted coffee. 

For an African this cup is more neutral and chocolaty. Comparatively to a milder Honduran or Mexican the cup has hints of semi-sweet spice notes that create a stronger and more complex cup.   just a hint of acidity mixing with the nutty/chocolate like tones, if lucky one can detect a hint of caramel/floral along side of the more potent chocolaty spice notes.  A good daily drinking choice; exotic, but not too exotic. Medium to full body and smooth, lower acidity and dark toned. Good for Espresso 

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. 

 A pinch of fruit up front as the cup cools but more down the citric alley. A little lighter bodied, complex and balanced. A very jazzy, sweet and delicate bean with wonderful aromatics. Our medium roasts reduce the citric and floral notes for a  smoother cup building a bit more body and showing more of what we classically think of Asian coffees - bolder with some spice notes.  A must try! 

Zambia coffee is almost never found in the United States. It is prized for its chocolate-cherry notes while being smooth and full bodied.

This one is from the Kateshi Estate in the Northern Province by Lake Bangweulu. It's heading up towards Tanzania. Zambia does not have a department of agriculture that certifies organic products, but  Kateshi does use organic farming methods and is Rain Forest Alliance certified. Good for Espresso 

This coffee is harvested by indigenous families on very small farms by the Mam people, a part of the Mayan Nation. Their coffee is smooth, rich, delicate and clean, a wonderful example of a top notch 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. Medium to low acidity and the finish is very smooth and clean with a lingering sweetness.   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 is pretty faint, not super noticeable until the cup cools. These beans are more about the creamy fuller bodied and smooth chocolate and nutty tones. 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!