We roast, we blend, we grind, we brew, we LOVE coffee!

  • Ethiopia - Sidamo

    Coffee legend tells of the discovery of the first coffee trees in Ethiopia. Indeed, it is not hard to believe that coffee originated in a land where wild coffee tree forests are still the primary source of harvested coffee.  Generally wet processed, coffee from Ethiopia comes from one of three main growing regions -- Sidamo, Harer or Kaffa -- and often bears one of those names. In the cup, an Ethiopian coffee tends to offer a remarkable and bold statement.  It is full flavored, a bit down-to-earth and full bodied.
    Roast - Dark
    Cupping - a vibrant fruity and floral cup with a rich creamy body and hints of chocolate at the finish

    Uganda - Bugisu

    While Arabica was introduced at the beginning of the 1900's, Robusta coffee is indigenous to the country, and has been a part of Ugandan life for centuries. The variety of wild Robusta coffee still growing today in Uganda's rain forests are thought to be some of the rarest examples of naturally occurring coffee trees anywhere in the world. The coffee trees are inter-cropped with traditional food crops and grown in the shade of banana trees and other shade trees. In these self-sustaining conditions, coffee is left to grow naturally, flowering on average twice a year.
    Roast - Medium
    Cupping - rich earthy complex cup with soft floral notes, a hint of spice and a lingering finish

    Tanzania - Tanzania AA

    The Tanzania coffee character belongs to the Central/East African family of washed (wet-processed) coffees - bright (acidic), and almost aggressively flavorful. Kenya may still produce superior coffee, but Tanzania has pushed ahead and shows many of the same positive qualities of Kenya. Coffee is grown in the North and South and there is good quality potential from both areas.
    Pea-berries are often sorted out and sold at premiums, but the cup is sometimes tainted and not worth the price. It has become a novelty coffee, and sells well in the US, so many roasters capitulate. Yes, it is a coffee with great potential but shipments arriving in the US do not always express that truly excellent Tanzanian cup
    Roast - Medium Dark
    Cupping - a bold citric and deep complex earthy flavour with a lasting finish

  • India - Plantation A

    Coffee was introduced into India through the Chikkamagaluru (Chikmagalur) district when the first coffee crop was grown in the Baba Budan Giri Hills during 1670 AD. According to the article "Origins of Coffee", the saint Bababudan on his pilgrimage to Mecca traveled through the seaport of Mocha, Yemen where he discovered coffee. To introduce its taste to India, he wrapped seven coffee beans around his belly and got them out of Arabia. On his return home, he planted the beans in the hills of Chikkamagaluru, which are now named Baba Budan Hills in his honor.
    Roast - Medium Dark
    Cupping - a bright chocolaty cup with Indian spice notes and wood scents

    Indonesia - Mandheling

    Indonesia, one of the world's largest countries, is composed of thousands of islands. Several of the larger islands -- Sumatra, Java and Sulawesi (or Celebes as it was called) -- are known throughout the world for the fine, quality coffees which grow there.  The coffee plant was introduced to Indonesia by Dutch colonists in the 17th century and soon led the world's production. Today, small coffee farms of 1-2 acres predominate and most of it is dry processed.  Indonesian coffees are noted for a pronounced rich, full body and mild acidity.
    Indonesia is also known for its fine aged coffees. Traditionally, these were coffees held over a period of time by farmers who wanted to sell them at higher prices.  Warehousing, it was found, gently aged the coffee in Indonesia's warm, damp climate and resulted in an coffee prized for even deeper body and less acidity.  It is a process which cannot been matched by technology.
    Roast - Very Dark
    Cupping - a medium-bold cup with rustic sweetness, tropical fruits & herbal notes

    Blends

    Diffeent roasts, coffees with different caffeine contents, or single-origin coffees from different countries can be blended. One of the more common practices is to blend dark and light roasts to maximize the complexity of roast taste. Another reason to blend is to cut caffeine content. If you drink only decaffeinated coffee, you may get bored, since specialty shops carry a limited number of caffeine-free coffees. An excellent compromise is to blend a caffeine-free coffee with your favorite single-origin coffees, thus cutting your caffeine intake while fulfilling your sense of coffee adventure.
    Shed Blend - Blended to be enjoyed every day all day. a Full creamy bodied cup filled with chocolate & nuts and just a hint of deep smokiness. Deliciously mellow and mild.
    Roast - Medium
    Cupping - a deep creamy cup with a full body and lots of chocolates and nuts

  • Guatemala - Antigua

    Guatemala is a country working hard to bring higher visibility and uniform quality to a well-established coffee industry. Not always as well-known as some of its Central and South American neighbors, Guatemala's coffees have a distinctive taste quality favored by many for its rich flavor. There are three main growing regions -- Antigua, Coban and Heuhuetanango -- and in each, one finds a breath-takingly rugged landscape and rich volcanic soil. Microclimates strongly influence the quality and flavor of the Strictly Hard Beans grown at altitudes 4500' or higher. In the cup, a Guatemalan is a medium-to-full bodied coffee, often with a depth and complexity of taste that is almost spicy or chocolatey to the tongue.
    Roast - Medium to Dark
    Cupping - a deep and Smokey cup with a rich chocolate & almond finish

    Nicaragua

    In Nicaragua everyone is considered a poet until proven otherwise. This rich land of lakes, volcanoes, poets and rebels is also the latest buzz in what some are calling the quality coffee revolution. Since coffee came to Nicaragua in the mid 1800s, it has played a significant role in Nicaragua’s economy and environment. Coffee has been an engine for Nicaragua’s national economic development process. It is among the nation’s primary sources of foreign exchange and provides the economic backbone for thousands of rural communities. More than 40,000 coffee farm families cultivate this golden bean often in a way that preserves Nicaragua’s precious forests and threatened biodiversity. In the late 1990s, coffee annually contributed US$140 million to the national economy and provided the equivalent of 280,000 permanent agricultural jobs.
    Roast - Medium to Dark
    Cupping - a sweet, balanced, rich & full-bodied cup  with low-toned chocolate & papaya notes

  • Brazil - Cerrado

    Brazil is unquestionably the biggest coffee producing country in the world. With a seemingly endless expanses available for its production, coffee plantations in Brazil often cover immense areas of land, need hundreds of people to manage and operate them, and produce huge quantities of coffee. A 'Brazilian' coffee is a 'mild' and the two terms are often used interchangeably. Both arabica and robusta are grown, though in different coffee growing regions. The ambient climate, soil quality and altitude largely determine which variety will grow best in which region. A fine cup of Brazilian is a clear, sweet, medium-bodied, low-acid coffee.
    Roast - Medium
    Cupping - a full creamy bodied cup with lots of nutty & chocolate flavors

    Columbia - Bucaramanga

    Colombia, the world's best-known producer of coffee, ranks second worldwide in yearly production. Colombia takes this position seriously and works very hard to maintain a high standard of excellence.  The result is consistently good coffee grown carefully and with great pride on thousands of small family coffee farms across the country.  An extremely rugged landscape provides the perfect natural environment for the growth of the coffee.  But a terrain so rugged has also made it historically difficult to transport the harvested coffee beans to production and shipment centers.  Even today, this is often done by mule or Jeep. Such care and attention results in consistently good, mild coffees, with a well-balanced acidity.  Colombian Supremo, the highest grade, has a delicate, aromatic sweetness while Excelso Grade might be softer and slightly more acidic.
    Roast - Medium to Dark
    Cupping - a full creamy bodied cup with lots of nutty & chocolate flavors

    Columbia - Excelso CO2

    Carbon Dioxide (CO2) Decaffeination - In the CO2 decaffeination process, water soaked coffee beans are placed in a stainless steel container or extractor. The extractor is then sealed and liquid CO2 is injected. The CO2 acts as the solvent to dissolve and draw the caffeine from the coffee beans, leaving the larger-molecule flavor components behind. The caffeine laden CO2 is then transferred to another container. Here the pressure is released and the CO2 returns to its gaseous state, leaving the caffeine behind. The caffeine free CO2 gas is pumped back into a pressurized container for reuse. CO2 decaffeination produces the most flavorful decaffeinated coffee. There are no harmful chemicals or byproducts of the process.
    Roast - Dark
    Cupping - a full rich chocolatey cup with a smooth body and high fruity notes

  • Different roasts, coffees with different caffeine contents, or single-origin coffees from different countries can be blended. One of the more common practices is to blend dark and light roasts to maximize the complexity of roast taste. Another reason to blend is to cut caffeine content. If you drink only decaffeinated coffee, you may get bored, since specialty shops carry a limited number of caffeine-free coffees. An excellent compromise is to blend a caffeine-free coffee with your favorite single-origin coffees, thus cutting your caffeine intake while fulfilling your sense of coffee adventure.
    Shed Blend - Blended to be enjoyed every day all day. a Full creamy bodied cup filled with chocolate & nuts and just a hint of deep smokiness. Deliciously mellow and mild.
    Roast - Medium
    Cupping - a deep creamy cup with a full body and lots of chocolates and nuts