Coffee Offerings

Our Brasil is from the state of Espirito Santo called Pedra azul de Arce. This coffee is an estate coffee that has several factors, which separate it from others. The drying is taken on for 3 month naturally de pullped not using a machine. The soil is then re tilled infusing the pulp as a natural fertilizer. The result is the most flavor factors from Brasil bean that we have ever seen.

4500ft. is probably the best-known coffee production region in Guatemala. Higher grown beans are believed to concentrate the flavors and aromatics much more than beans grown in lower elevations. It has a distinctive flavor, heavy body and fine acidity. One of the world’s greatest coffees.

Our Costa Rica is from the growing region Tarrazu, located in the southern part of the pacific range. This “New World” classic coffee has the finest acidity, full body and vibrant flavor with nutty undertones. Leon & sons is such a well thought of coffee I heard it mentioned 3 times at the SCAA convention the farm itself is a model of perfection in terms of technical standards. The coffee is milled and prepared meticulously and is not brokered by an indifferent third party.

Our Kenya is grown at 6600ft. on the slopes of Mt. Kenya between the towns of Nyeri and  Kirinyaga. The AA signifies the best grade from Kenya. It is regarded as the one of the best Africans. We love it’s delicate acidity and smooth wine like flavor, but the caffine content is what sets it apart. The body is actually quite light, and the overall flavor impression is narrow. This is such a well grown bean. It yields a medium intensity.

Long considered the best of the Sumatras. This coffee has a smooth, full bodied buttery characteristic as well as a strong earthy flavor. Grown in the west central Sumatra Lake Toba region, dry processed, this coffee is excellent straight or blended. Mild, clean refined cup….Not! Mandheling is low acid, but intense, pungent, and mildly earthy. We use this bean mainly in our Espressos it serves the aftertaste effect you want from good crema.

Our Tanzania is grown on the slopes of Mt. Kilimanjaro near the Kenya border and has some characteristics as Kenya coffee; yes it is from a convent of nuns The estate is daughters of Mary NgoroNgoro”with the coffee overseen by Sister Maggie and Sister Zenobia.  In tp this coffee gives strong peach-apricot notes, with a nutty tone underneath The acidity makes this cup very lively. Overall Medium- bold intensity slight rustic quality. though much lighter in acidity. Some believe that the smaller, more compact shape of the bean renders a flavor that is concentrated and livelier in the cup is the cause.

Long considered the best of the Sumatras. This coffee has a smooth, full bodied buttery characteristic as well as a strong earthy flavor. Grown in the west central Sumatra Lake Toba region, dry processed, this coffee is excellent straight or blended. Mild, clean refined cup….Not! Mandheling is low acid, but intense, pungent, and mildly earthy. We use this bean mainly in our Espressos it serves the aftertaste effect you want from good crema.

 Founded in 1994 and filmed about in the movie “Black Gold” which premiered at 2005 Sundance Film Festival. This coffee is made up of over 34 farmers that received their Fair Trade certification in 2002. This coffee is very very very genuine. Its taste factors allow it to stand up to any coffee in the world. That may be the reason they talk about Ethiopian coffee in the far reaches of coffee circles around the world.

Comes from a small group of farmers called la Providencia, located in northern Nicaragua on the Rio Coco at the foot of the Kilambe Massif Mountains. It is grown between 3500ft. and 4500ft. Strictly high grown and is certified by Transfair USA, QAI,USDA and the Smithsonian Bird Institute shade grown. A Strong to very strong, low acid high acuity.

Certified by Tans Fair USA, USDA and the Smithsonian Bird Institute shade grown from the slopes of the Andes in northern Peru, grown in the range from 1200m to 2000m. The farmers in this region descended from the ancient Inca Indian tribes. They are hard workers and proud people. Coffee is the main product of this region, over 95% of the coffee is of the older Arabica and tipica trees. Medium bodied, smooth, and clean with a slightly sweet aftertaste.

Javas can be a hit or miss; there was a time when I wouldn’t buy Java coffees based on outrageous prices and extremely poor cup quality. That was five years back and despite a lot of competition to buy the really good Java coffees from the 6 government estates, we have been able to stock some pretty fine lots of this origin. There are 3 names you will see here; Djampit (Jampit), Blawan and Kayumas. In any given season, one is better than another and I cup them all regularly to determine which is the real winner. Java is not a complex cup I get a really good dark chocolate bittersweet aroma and oily body. A sense of thickness to the cup.

60% Guatemala, 20% Kenya AA, 20% Brazil Camocim

Mountain grown at altitudes similar to Park City, Utah. Roasted high in the Wasatch Mountains to bring an artisan sense to this blend. In the cup, this mountain blend is full bodied with a deep satisfying aroma and an aftertaste of cocoa and spice.

60% Sumatra, 20% Brasil Camocim, 20% Colombia

Our French Roast is the darkest we offer. The term may be derived from the New Orleans Roasters who used frying pans to roast black coffee. We blend Sumatra for its earthy texture, Colombia for its smoothness and Brasil for its sweetness to produce this classic French taste for its hearty rich flavor.

40% Sumatra, 20% Kenya AA, 20% Colombia, 20% Brasil Camocim

We roast and blend this unique coffee blend for the espresso machines. A blend of African, Indonesian, Colombian and Brasilian bean; dark roasted to create a rich creamy extraction that produces a perfect “crema” for the coffee enthusiaist.

Those who know of it, swear by it….and those who swear by it….. might know you!

99.9% decaffeinated Colombia Bremann process

We use the Bremann process for our decaf Colombia. This bean is a must for the decaf lover. It is full bodied while at the same time; a light side of acidity exists. We chose this Colombian bean for its natural flavors that haven’t been compromised from the process.

97.4% SWP Colombia

This is the one you’ve heard of. No chemicals at all. The technology used is at it’s best. Decaf lovers arte pleased someone is paying attention to them.