Mountain grown in deep lush volcanic soils. From the
high mountains of Mexico's Chiapas region, south to
the cloud forest of Nicaragua, with the Santa Adelaida
growing region of Salvador, this blend of Strictly Hard
Beans provide a full, deep, round cup. Blending medium
and dark roasted beans, this coffee is certified organic.
$10.50
per Pound
Café
Brasil
Central and South American coffees blend a touch of
sweetness in the cup. Dark roast with light body and
clean finish.
$9.75
per Pound
Small
Town Brown
Berries meet body. The wild flavors of Ethiopia and
the full body of Timor gives this dark roasted blend
its unique cup. We dark roast African and Indonesian
coffee for a blend that is medium in body, chocolate
on the nose, blueberry aromas, and a sweet smoky finish.
$9.75
per Pound
Espresso
Lercara
Blend Central and South Americans finest washed coffees
for a smooth sweetness, sun dried African for excitement,
and a rich dark cream. A smooth and full-bodied shot.
$9.75
per Pound
French
Roast
This coffee is 100% Colombian, dark roasted and delicious!
We buy from the Valencia family, a small private exporter
in Huila. We receive freshly milled Huila, extremely
well prepared, and selected from specific farms of the
Acevedo and Bruselles regions of Huila. "The richest
coffee in the world" is just that...Mister Valencia
is very discriminating and this consistently aromatic
vibrant Colombian has what this origin should have.
Brightness with that velvety finish. Huila at its finest!
No chemical pesticides.
Also available in DECAF
$9.75
per Pound
$10.50 Decaf
African
Sunrise
Mild and full of flavor, a great way to start your day!
This blend contains delicious peaberries from Tanzania.
Floral nose, Slightly spicy with mild acidity and medium
body.
$9.75
per Pound
BLENDS
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.
• For brightness,
briskness, and acidity, add a Costa Rica, Colombia,
Guatemala, or any high-grown Central America coffee.
• For body
and richness, add a dry-processed Brazil Santos or
estate coffee or a good Sumatra Mandheling.
• For body
and sweetness, add a dry-processed Brazil Santos or
a high-grade India.
• For flavor
and aroma, add a Kenya, Guatemala, New Guinea, Yemen
Mocha, or Zimbabwe.
• To add
aromatic intrigue at the top of the profile, add an
Ethiopia Yirgacheffe or Kenya. To add complexity near
the bottom of the profile add a Sumatra Mandheling
or traditionally processed Sulawesi.
• To add
wine or fruit notes, make the acidy/highlight coffee
a Yemen, an Ethiopia Harrar, or a Kenya.
The only real
mistake you can make blending is to combined two coffees
that are distinctive or extreme in the same way. Two
coffees with similar bright, winy acidity, such as
a Kenya and a Zimbabwe, might produce a pointless
blend. On the other hand, coffees such as Brazil Santos
are so congenially understated that they get along
with everything. Others, such as Yemen Mocha, wet-processed
Ethiopias, and most good Central American coffees
mix with almost any other, yet still maintain their
distinction.
