Coffee

Sample our flavored coffees in 2oz packs. 6 packs total French Vanilla Roast: MediumThis rich and creamy vanilla coffee is well rounded and smooth. The silky flavors blend perfectly with this small batch roasted coffee. All of our flavored coffees start as specialty grade...

Sample our most popular single origin coffees in 2oz packs. 6 packs total Brazil Santos Roast: MediumTasting Profile: Elegant, smooth cup with cocoa notes.Grower: Fazenda Santa Barbara, Sao Francisco, Santo AntonioVariety: Catuai and Mundo NovoRegion:Parana and Sao Paulo BrazilAltitude: 750-1050 MSoil Type: Volcanic LoamProcess:...

Sample our best selling coffees in 2oz packs. 6Bean Blend Roast: Dark Roast House Blend. Great for Espresso meticulous blend of coffee from around the world Cowboy Blend Roast:Dark & Medium Blend With both Dark and Medium roasted coffee. Cocoa, caramel, & vanilla tones...

CUPPING NOTES: Mild Acidity, Light Body, Floral, Chocolate, Dark FruitsREGION: Sipi, Kapchorwa District, UgandaALTITUDE: 1,500-2,500 MPROCESS: Fully Washed and Sun DriedVerietals: Bourbon: SL14, SL28, and Blue Mountain

Roast: Medium Tasting Profile: Salted caramel, silky sweet, citrus Grower: Cooperativa Agricola de Servicisios Norandino Variety: Caturra, Bourpon, Catuai, Pache, & Catimor Region: Piura, Amazonas, Peru Altitude: 1100-1700 M Soil Type: Clay Minerals Process: Gully washed and dried in the sun.

Roast: Med-darkTasting Profile: Dark chocolate, molasses, brown sugarGrower: Smallholder farmers from KintamaniVariety: Bourbon, Typica, CatimorRegion: Kintamani, Bali, IndonesiaAltitude: 1200-1600 MSoil Type: Volcanic LoamProcess: Hand picked, wet-hulled and dried on raised beds.

Tasting Notes: Medium Acidity, Creamy Body, Lemon, Brown Sugar, Dark Chocolate Region: Chiapas Altitude: 1,400-1,900 M Process: Washed Variety: Typical, Catimor, and Bourbon

Tasting Notes: Bright Acidity, Orange, Lemon, Floral, Effervescent Region: Othaya, Nyeri County Altitude: 1,700-1,890 M Process: Fully Washed and Dried on Raised Beds Variety: SL28, SL34, Ruiru 11, and Batian

Cupping Notes: Medium Acidity, Syrupy Body, Dark Chocolate, Dried Fruit, Earthy, Long Lingering Body Region: Aceh, Takengon Coop: Koperasi Baitul Qiradh Baburrayyan (KBQB) Altitude: 1100 - 1600 M Processing: Giling Basha (Also known as Wet-Hulling) Varietal: Tim Tim, Typica, Ateng, Onan Ganjang, Jember

Roast: Medium-light Tasting Profile: Pear, floral, jasmine, strawberry. Grower: Small cooperative farmers in the Mbeya area Variety: Bourbon & Kent Region: Mbeya Region of Tanzania Altitude: 1200-1900 M Soil Type: Clay Minerals Process: Fully washed and dried on raised beds

Our dark roast. Blend of specialty grade coffee from Central America

Roast: Medium Tasting Profile: Caramel, smooth, citrus Grower: Cooperativa Agricola de Servicisios Norandino Variety: Caturra, Bourpon, Catuai, Pache, & Catimor Region: Piura, Amazonas, Peru Altitude: 1100-1700 M Soil Type: Clay Minerals Process: Gully washed and dried in the sun and decaffeinated using the Swiss...

Roast: Medium Tasting Profile: Salted caramel, silky sweet, citrus Grower: Cooperativa Agricola de Servicisios Norandino Variety: Caturra, Bourpon, Catuai, Pache, & Catimor Region: Piura, Amazonas, Peru Altitude: 1100-1700 M Soil Type: Clay Minerals Process: Gully washed and dried in the sun.

Roast: Medium Tasting Profile: Cocoa, floral and citrus tones. Grower: Smallholder farmers from Molino Norte Variety: Yellow and Red CAtuai, Catimor & Parainema Region: Molino Norte, Matagalpa, Nicaragua Altitude: 900-1590 M Soil Type: Clay Minerals Process: Fully washed, fermented for 12-14 hours and then...

Roast: Medium Tasting Profile: Caramel, honey and fruit. Grower: Small agricultural cooperatives in Chimbu. Variety: Bourbon & Typica Region: Chimbu Province, Papua New Guinea Altitude: 1350 M Soil Type: Volcanic Loam Process: Fully washed and dried in the sun.

Roast: Medium Tasting Profile: Chocolate, cinnamon, green apple. Grower: Coffee growers from Chiapas and Oaxaca Variety: Typica, Criollo, Bourbon, Mundo Novo, Caturra Region: Chipias and Oaxaca, Mexico Altitude: 900-1000 M Soil Type: Clay Minerals Process: Fully washed and sun dried.

Roast: Medium Tasting Profile: Dark chocolate, bright fruit, butterscotch. Grower: Smallholder farmers from Antigua Variety: Bourbon, Catuai, Caturra, & Typica Region: Antigua Guatemala Altitude: 1200-1616 M Soil Type: Volcanic Loam Process: Fully washed and sun dried.

Roast: Medium-dark Tasting Profile: Caramel, spice, brown sugar. Grower: 1500 grower/members from Cafe Organics Marcala Variety: Bourbon, Catuai, Caturra, Lempira, & Typica Region: Marcala, La Paz, Honduras Altitude: 1300-1700 M Soil Type: Clay Minerals Process: Fully washed and sun dried.

Roast: Med-light Tasting Profile: Milk chocolate, fruity, caramel Grower: Smallholder farmers from thee Sidama zone. Variety: Indigenous Heirloom Cultivars Region: Sidama Zone, Ethiopia Altitude: 1700-1900 M Soil Type: Nitisols Process: Full natural, sorted by hand. Dried on raised beds.

Roast: Medium Tasting Profile: Sweet apple, raisin, honey Grower: Micro farms in Alajuela Variety: Caturra & Catuai Region: Alajuela, Costa Rica Altitude: 1300-1445 M Soil Type: Volcanic Loam Process: Eco-pulped and dried in the sun.