Dark and Distinctive


These smooth-bodied, deeply aromatic coffees are characterized by their well-balanced flavor and full, fragrant aroma. Each distinctive blend is roasted to perfection to add richness to every cup.

Espresso Roast Blend

Our Espresso Roast Blend is a very special combination of four select origin coffees individually roasted to perfection and combined after roasting to create the perfect base for our espresso based drinks. Subtle enough to be enjoyed as a straight shot, yet assertive enough for a latte. This signature blend is a delicious cornerstone of our business.


Profile

Velvety body with caramel like aroma, earthy flavor and a bittersweet finish. This blend captures a full range of origin characteristics from crisp and bright to syrupy, earthy and full bodied. The range of roast degrees lends more complexity and versatility.


Place

Costa Rica, Guatemala, Papua New Guinea, Sumatra.


People

Our experienced roasters prepare this blend to work well as a drip coffee and provide a balanced profile that lends well to lattes, cappuccinos, or as a straight shot.


Process

Each origin coffee is carefully roasted individually to its optimum level and then combined in the right proportion to create the final blend. There are a total of four coffees, one roasted at two levels, resulting in five individual blend components.


Pairing

Caramel, dark chocolate, chocolate cake, rum cake.


Viennese Blend

Our Viennese Blend brings select coffees together at the medium-dark roast level for a surprising balance and depth.


Profile

Medium bodied with a rich aroma, full flavor and nuances of chocolate. Bright qualities from the Costa Rica combine with fruity earthiness from Brazil roasted darker to bring out the bittersweet chocolate notes.


Place

Costa Rica and Brazil


People

Our experienced roasters design this blend to be an all-purpose dark blend with broad appeal.


Process

This blend is processed in a combination of washed and dry techniques. The two origin coffees are roasted individually.


Pairing

Fresh blueberries or cherries, chocolate chip cookie, brownies.


French Roast

A delightful Costa Rican coffee, our French Roast is crafted in the tradition of the famous European style.


Profile

Velvety body, caramel like aroma, earthy flavor and a bittersweet finish. The French Roast captures a full range of origin characteristics from crisp and bright to syrupy, earthy and full bodied. Range of roast degrees also lends more complexity and versatility to the blend.


Place

Costa Rica, Guatemala, Papua New Guinea, Sumatra


People

Our experienced roasters prepare this blend to work well as a drip coffee and provide a balanced profile that lends well to lattes, cappuccinos, or as a straight shot.


Process

Each origin coffee is carefully roasted individually to its optimum level and then combined in the right proportion to create the final blend. There are a total of four coffees, one of which is roasted at two levels, resulting in five total blends.


Pairing

Walnuts, caramel, chocolate, brownies, chocolate croissants.


Sumatra Mandheling Dark

Our distinctive Sumatra Mandheling coffee is taken further into the roasting spectrum by transforming the maltiness of the Sumatra into caramel, which adds more intensity to the aroma.


Profile

Smooth body with a smoky aroma and sweet earthy flavor.


Place

West-central Sumatra near the port of Padang-Sumatra, Indonesia.


People

While most coffees are named after the country or growing region where they are farmed and harvested, Mandheling Coffee is named after the Mandheling People, who traditionally farmed and processed these coffee beans.


Process

This coffee is semi-washed - a process in which the outer skin is removed in a fashion similar to the fully washed process. Once the skin is removed, however, the pulpy mucilage is left to dry on the bean. This process makes for a fruitier taste and stronger, heavier body.


Pairing

Fresh cherries, pecans, chocolate, carrot cake.


Bali Blue Moon


Profile

Fragrant toffee aroma with flavors of walnuts and semi-sweet chocolate and a crisp black cherry finish.


Place

Kintamani Highlands, North Bali, Indonesia. This coffee is grown at an altitude between 3,200 and 3,900 feet, under shade trees, with orange and tangerine trees planted between rows of coffee.


People

Arabica coffee farmers in Kintamani are organized into traditional groups called Subak Abian. The groups act as rural cooperatives, which sell coffee in concert with export groups, and are founded on the Hindu philosophy of "Tri Hita Karana" (The Happiness Causes). This philosophy consists of the importance of the relationship of human beings to God, to other humans and to the environment.


Process

The coffee is organically farmed, althought not certified. Harvesting is done from May to October and only ripe fruit is picked. The coffee must contain 95% red fruit to be accepted for processing. The coffee is semi-washed, with a two-step sun drying process.


Pairing

Chocolate brownies and bagels.


Tanzania Peaberry

A "peaberry" occurs when only one seed develops in a coffee cherry instead of the usual two. Consequently, the seed takes on an oval shape, like a miniature egg as it fills the core of the fruit. These "peaberries" are very dense and flavorful and are separated out from the rest of the coffee during the milling process.


Profile

Floral jasmine aroma, bright medium-bodied flavor with hints of black currant and a chocolaty finish.


Place

Northern Tanzania, East of Lake Victoria, and just South of the border with Kenya. The best coffees in Tanzania are from the region around the city of Arusha, Mt. Meru and its foothills, and Northwest to the Serengeti. Due to the low instance of peaberries (around 5%) our coffee is supplied from two Estates, Edelweiss and Finagro. These farms are located near the famous Ngorongoro crater in the Rift Valley region.


People

The Maasai are the most populous and influential tribe in the region. They are a semi-nomadic people whose range extends from Arusha Northwest to the Serengeti and well into Southern Kenya. In addition to the Maasai people, several other indigenous tribes, immigrants, and employees of foreign interests populate this area. Because of the natural wonders including several prominent parks and preserves in the region, it is a popular tourist destination. Swahili and English are the most commonly spoken languages in addition to several local tribal languages.


Process

Tanzania Peaberry is a hand-selected, pulped, and fully washed coffee. It is dried on wooden tables with a screened bottom to allow good air circulation at the time of drying. Separating the peaberries from the rest of the coffee beans requires the use of special screens and adds time and expense to the grading process. The resulting peaberry coffee is very dense and uniform, resulting in a very focused and consistent flavor.


Pairing

Oranges, fruit salad or honey raisin bran muffin