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This tasty Supremo comes to us in Grain-pro lined jute bags to help preserve moisture content and prevent contamination of the beans. It is a co-op coffee with not many defects. It roasts up nicely and is what one would expect from an all-around nice Colombian coffee.
Cupping Notes: Moderate-to-Intense dry aroma; becoming less intense during wet and break. Ripe citrus top notes, medium body. At a light roast grains such as rice or wheat are noticed (typical for a Colombian coffee). Malty at a darker roast. Pleasant sweet finish as the cup cools.
Roasting Notes: Being a fairly hard and dense bean, this coffee holds up well to darker roasts. Roast it no lighter than City+. Medium roast seems to bring out the best characteristics including aroma and body.
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From .the Reis Brothers' Farm, this is an impressive, beautiful coffee farm and their spirit in farming is infectious. They have been producing some of Carmo de Minas' best coffee for years and their is nothing like a farmers pride! And they have a brick factory on their property going way back. And cows, naturally.This is a microlot coffee with a limited number of bags produced.
Cupping Notes: Medium intense dry aroma. Breaking the crust reminds us of being inside a chocolate shop. Pine nuts. Apricot, cocoa, fine malt. Mild acidity. Clean cup. The lingering pleasant cocoa aftertaste is a strong hint that this coffee will work well in an espresso.
Roasting Notes: Natural processed beans, so they don't appear to be anything special in their green form. However once roasted they morph into a beautiful uniform color. The coffee is clean - no brokens, foreign matter, quakers, etc. It is truly a specialty grade coffee.
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La Flor del Café Antigua comes from the Pastores mill in the heart of Antigua. The coffee that is selected is the from the cream of the crop. La Flor Del Café is a classic Antigua - it has lively acidity, a heavy body, and flavors of fine chocolate, caramel, and smoky rum. Cupping Notes: medium-intense aroma, lively acidity, full body, and flavors of fine chocolate, caramel, and smoky rum. Sweet aftertaste. Roasting Notes: Like most high-grown, fully washed coffees, this Antigua holds up exceptionally well to dark roasts. To bring out balance between nice acidity and chocolate notes, the sweet spot is just before 2nd crack commences. -
"Batak" is term used to identify groups, or tribes, predominately found in Northern Sumatra. "Mutu" is a short name of one of these groups that grows coffee near Mt. Kelimutu, hence, "Mutu Batak". The coffee from here is excellent and is similar in characteristics to "Blue Batak". Both are clean tasting for Sumatrans. One could say the two coffees are indistinguishable except for normal differences that can occur from lot to lot, and season to season. Cupping Notes: Silky dry fragrance, becoming intense during the wet break. very clean cup, low acidity, malt, cherry pipe tobacco, coco, sweet lingering aftertaste. Well processed coffee with few brokens. Roasting Notes: Medium to dark roast. Low amount of quakers compared to a lot of other Sumatrans, so it roasts relatively even for coffee from this region. Take advantage of our multi-pound discount: Purchase 1 lb at the regular price Order 2-4 pounds of same coffee type and receive 25 cents/pound discount (the discount applies to this item only) Order 5 or more pounds of same coffee type and receive 50 cents/pound discount (the discount applies to this item only) -
Kaapi Royale Robusta does not have the rubbery aftertaste typically associated with low grade robusta, making it ideal for playing an integral role in Southern Italian style espresso blends. Also unlike typical robusta, there are no defects in this coffee! Screen size 17. This coffee roasts much more uniformly than other robusta's. A must have component for those experimenting with espresso blends. The caffeine content of these beans is approximately 1.5x that of arabica type coffees.
Cupping Notes: Medium-intense dry aroma, sun-dried tomatoes, leather-wine like.
Roasting Notes: If using for a blend component, it is okay to pre-blend this coffee with other varietals since it roasts similar to washed arabica beans of similar size. City++ to Full City roast.
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La Minita is perhaps the best known of all the coffees from the Tarrazu growing region. It has received considerable press exposure and public acclaim.
Simply put, this coffee is terrific and thoroughly enjoyable. La Minita prides itself on being amongst the most meticulously grown and prepared coffees in the world. The La Minita plantation lies on 700 acres in the steeply graded, mountainous Tarrazu region with elevations between 4,000 to 7,000 feet. The estate farm produces several qualities of coffee but their signature coffee, La Minita Tarrazu, has very limited production; approximately 1700 bags per year . The attention to detail is extreme, beginning with what can be described as ordinary gardening techniques, but on a large scale, as all the work is done by hand.
Cupping notes: Intense dry aroma, bright acidity, grapefruit, exceptionally clean cup and very well balanced. Full body. Fruitiness turns to smooth vanilla as it cools. Well balanced, Pleasant lingering aftertaste. Elegant.
Roasting Note: City to City++. Roast this coffee lighter than normal. If you roast to the same temperature (assuming you have a bean temperature probe) as you would for most other bean's typical temperature, the beans will appear very dark. They really like to be roasted lightly, which produces the best flavors and aromatics this coffee has to offer. Roasting a little darker produces dark chocolaty notes, but the brightness diminishes .
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This is a Mountain Water Processed decaf in which no chemical solvents were used in the decaffeinated process. The bean roast very evenly and retain the distinctiveness of non-decaf Colombians. Vibrant and pleasing to the taste.
An excellent choice for all brewing methods, including espresso. For wonderful experience, Try some in a double or even triple shot cappuccino or latte.
Cupping Notes: Caramel aroma and flavor, silky smooth and more fruity ness than one would expect from a decaf beans, in which a lot of acidity tends to become muted as a function of the decaffeination process. Well-rounded body,balanced, and uniform.
Roasting Notes: These beans roast nicely and can be roasted darker than most decaffeinated beans before they exhibit oily ness on the bean exterior. They are very easy to roast.
Please note: These are Un-Roasted coffee beans that need to be roasted before brewing. Decaffeinated beans look dark and have been known to trick people into grinding and brewing them without roasting them (seriously)!
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This signature espresso was developed in our roastery and is the same as we use in our cafe. Carefully blended to achieve a unique flavor profile. Normally when we here the term "espresso roast", there is a tendency to think "dark and oily beans". The beans used in this blend are Central and South American and are chosen from specific growing altitudes so that when medium roasted, the cup is not bitter, rather it is sweet. Best roasted to City ++ (before 2nd crack). For those that do like dark roasts, it works fine however you might want to consider our Gold Nugget Espresso, which is designed with beans that hold up well to Full City roasts, or well into 2nd crack, while maintaining full body. Take advantage of our multi-pound discount: Purchase 1 lb at the regular price Order 2-4 pounds of same coffee type and receive 25 cents/pound discount (the discount applies to this item only) Order 5 or more pounds of same coffee type and receive 50 cents/pound discount (the discount applies to this item only) -
From the Kochere region of Ethiopia, which is southwest of the town of Yirga Cheffe and near a little village of Ch'elelek'tu in the Gedeo zone. While a "classic" Yirga coffee, all of the sub regions tend to have different flavor profiles. Adado - stone fruit, Konga - citrus and stone fruit. Natural processed. This is a sweet, mild berry and rose-like (coffee blossom, that is). Roasting Notes: Light roasted is best, and no more than City ++, otherwise the flavor goes right out of your roasters exhaust pipe. The roast may appear uneven, but this is normal for this bean. Let the roast "rest" for at least two days before brewing and be amazed. Cupping Notes: Moderate to intense aroma on the dry, wet, and break. Elegant wine, fine leather, and coffee blossom. High on sweetness. Pleasant aftertaste. Creamy body. Makes for incredible espresso if roasted medium-light at a 204 degree F extraction temp.
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The Sigri coffee plantation, located in the Waghi Valley in the Western Highlands Province of Papua New Guinea was established over 50 years ago and rapidly gained the reputation for producing the finest Arabic coffee in the country. Their quality control begins in the field. Cherry coffee is hand-picked and is painstakingly checked for uniformity. It must be red and fully ripe which is necessary to obtain the correct balance of sugar and acid within the cherry. The selected cherries are then pulped on the same day of picking. The fermentation process follows with a period of three days broken every 24 hours by washing. Unlike most other coffees, the Sigri process follows this by total immersion in water for an extra day. This creates an amazingly superior coffee. Sun drying further enhances the coffee and, unlike many other green coffees from this region all Sigri coffee is dun dried.Cupping Notes: Medium to low intensity dry aroma, becoming more intense during the wet break. Cedar, pipe tobacco, mild acidity. Clean cup. Sweet.
Roasting Notes: City to Full City, depending on the brew style and personal preference. We prefer medium roast. Will add lots of sweetness when used as an espresso blend component.,
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Nguvu is a blend of coffees from smallholder cooperatives in the Murang'a district, in Kenya's Central Province. Our Nguvu comes from at least five of these smallholder farms. All of Kenya's coffees are graded primarily by screen size (a measure of the size of the bean, with larger being more prized) immediately after milling. The coffees then proceed to the weekly auction at the Nairobi Coffee Exchange. AA is the top grade based on screening. After grading, the quality distinction "Top" or "Plus" indicates that a minimal number of small defects were allowed, as long as they have no effect on the cup. Cupping notes: Flavor is grape and florals (coffee blossom) with strong hints of caramel. Sparkling acidity with rich body. Roasting notes: Medium roast works best to bring out the caramel notes while preserving acidity.
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Daterra Farms is a very large, technologically advanced operation which produces a variety of coffees on its plantations. As with all green coffee beans from there are are some of the cleanest and well processed beans we see. The green coffee comes to us vacuum packed in foil bags to protect from moisture and other possible contaminates on its journey from the coffee shrub to your cup! This coffee is very sweet and is an excellent choice for a single origin espresso, or as the base part of a blend. Cupping Notes: Moderate dry aroma, becoming more intense on the wet break. Lots of Almonds and other assorted nuts. Mild acidity. Lots of sweetness. Clean and well balanced. Roasting Notes: Medium roast. Roast them too light and they become grassy in taste.
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