Sorry! this page is currently being updated. Estimated restoration time is 4 December. Please peruse the descriptions below for current offerings. If you need coffee STAT, please email me at [email protected]. I apologize for any inconvenience.
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Disclaimers and Important Points to Note Before you Hit “Add to Cart”
Current Single Origin and Blends
Following (down the page) are descriptions of coffees we offer at this time. Because we only roast coffee of the highest grade (Specialty Grade), we don’t always have every origin. If you don’t see an origin you are interested in, please email me at [email protected], and I’ll see if I can find what you want at the quality you expect.
Not seeing what you want? There will be a whole new list in January. If you cannot wait, email me ([email protected]) and I’ll be happy to make a special order for you at the same price.
The December Ten:
Bali Kintamani Natural Process, FTO
Bali’s coffee shares much in common with Sumatran coffee. Both use Typica hybrids as a legacy of the days when the Dutch brought coffee to Java from Reunion Island. Add the overwhelming local heat and humidity, and you have a coffee that dries very slowly, preserving fruitiness and adding some earthy rustic funk for interest (in a good way.) Bali’s a bit less earthy and herbal than our Sumatra. It’s one that I will roast Dark-Dark for its intoxicating aroma and tasty deep tones. Brew in a french press or make a memorable espresso shot. If you like “barrel-aged”/fruity wildness, order the Medium-Dark roast; for bittersweet chocolate notes with a lot less fruit, order a Dark-Dark roast. Default is the Medium-Dark.
Natural Processed
. This is a tasty specialty-quality Brazil natural with a classic Brazilian profile: nutty (more hazelnuts than walnut), buttery heavy body, with an underlying nutty, dark chocolate base that emerges as the roast goes darker. Medium-dark roasts emphasize more nutty aspects; dark-dark roasts are all about the bittering chocolate. Did I mention the nuttiness? Makes wonderfully classic chocolaty, nutty espresso shots. Default roast is Medium-Dark.
Colombia Tolima Region
Classic Colombian–Smooth and Sweet
Our high-grown Tolima is less trendy than Huila but it hits the mark for capturing the best of the classic big bodied smooth-tasting Colombian profile. While this coffee is versatile at a full range of roasts, emphasis changes by level. Light roasts emphasize brown sugar, graham cracker, drying walnut and slight stone fruit with a bit of pizzaz. Medium roast is a bit less bright than the light roast, but it retains all the butter toffee sweetness and just a touch of fruit. Dark Roast is marked by semisweet chocolate and caramelizing sugar. All remain very clean taste profiles and are perfect for espresso, drip, pour-over or French press. Default is Medium Roast. Please specify if you want lighter or darker.
Ethiopia Washed Process (the more citrusy/floral one)
Heirloom Varietals
This classic Ethiopian has jasmine-floral-citrus and stone fruit up front, with a semi-sweet chocolate note in the background depending on roast level. Unlike dry process Ethiopians we have enjoyed from Yirgacheffe, this one’s fruit is more restrained and the body is lighter due to washed processing. Light roast is clean fruity/floral with a hint of chocolate and restrained lemonade/floral brightness; medium to dark roast becomes slightly less fruity and more chocolaty. A melange provides both fruity and roasty semi-sweet chocolate. A versatile brewer, it works nicely with pour-over, drip, french press (or SO espresso for the darker roast). If you are afraid of a little tang, I’d order this roasted a bit on the Medium to Medium-Dark side. This is elegant coffee that cupped at 91.4 points on the SCAA scale. Default roast is between Medium and just touching Dark.
Ethiopia Natural Process (the fruitier one)
Heirloom Varietals, Natural Processing
This is a fruity, wild, elegant, extremely fruity Ethiopian Natural from Yirgacheffe, Guji and Sidama in southern Ethiopia, the home of coffee. The natural processing method of the heirloom varietals used yields more wild, sweet fruit and berry flavors with just a dash of peach and a nice floral note, too. It has bigger body than the washed, but the texture is silky, creamy and smooth. This is a versatile and distinctive cup, a stellar performer from pour over to french press to cold brew. The consensus of our customers is that it is best at Light Roasts (the default) where the berry/fruity flavors are most evident, but we also will roast this one Medium if you ask. For dark roast, please choose the Ethiopia Washed.
Kenya Bourbon Varietals AA
High-grown Washed Process
With Ethiopia, Kenya produces some of the highest-rated coffees in the world (this one scored 92.0 on the SCAA scale), but they are in general quite different from Central American or Indos. They are famous for their clean, bright acidity (jazzy tang on the palate, not sourness), silky body, and lingering pleasant aftertaste. While most Kenyas are best (IMHO) at a lighter-medium roast, this coffee can take the heat to produce an elegant medium+ roast as well. At the lighter end of the roast range, this classic Kenya has figs, brown sugar and just a touch of brightness that gives it almost a winey note. At the Medium roast levels, acidity and citrusy notes are more restrained. While it shines as a pour over, it makes a really nice jazzy espresso, too. I think french press too easily goes to uncomfortable acidity if allowed to steep for more than 3-4 minutes, so be forewarned. Default roast is the classic Lighter Medium roast.
Fruity and Chocolaty
One of our crowd-pleasers at a medium-dark to dark-dark roast, this authentic Mocha Java has little to do with what coffee bars sell as “mocha” (hot chocolate and coffee). Mocha (or Mokkha) was a port on the Red Sea until it silted up a couple hundred years ago. Because of its location on a main trade route, it was possible to blend coffee from Java with those from the Horn of Africa and Yemen for a savory chocolate and rustic, wildish fruit profile. Our Mocha Java combines a definitely rustic fruitiness with the Oreo cookie chocolate base, big body and a silky finish that is memorable and delicious. Excellent for espresso shots or french press! Pairs wonderfully with milk, too. Default will be a Melange, a blend of roast levels.
Costa Rica Central Valley
Mild and Clean, Washed Process
This a beautiful blend of high-quality Typica and Caturra, prepped with care, resulting in a gorgeous cup, especially at lighter medium and medium roasts. It’s one of my original favorites—mild, tasty, no sharp edges, enough zip to keep it far away from flat. Default roast is around Medium, not dark, in order to preserve the brown sugar sweetness, medium body and well-integrated floral aspects that make this a crowd-pleaser.
Rwanda Mille Collines
Africa’s
rising star origin lies in its own Great Lakes region. With high growing altitudes and exclusively classic Bourbon varietals, Rwanda and its neighbor, Burundi, are both beginning to be noticed as producers of some of the world’s best. Similar to Kenya’s profile but generally less assertive, it shines in the Lighter to Lighter Medium range, where it exhibits baking spices, a little fig jam note and lots of brown sugar. Profile is super clean and a bit delicate. This is for Light Roast lovers only.
Tanzania Mbeya Peaberry
An African coffee Good for Dark Roast
Peaberry coffee are a separation lot of those coffee cherries where both halves of the seed have grown together as one. The only difference from the specialty lots of Tanzania coffees we see is that they are bigger and denser, allowing for more heat longer. As a result, we can roast this coffee to the dark stage without destroying it. As for taste, the Tanzania uses the same hybrids and processing methods as Kenya, but it often takes far longer to get to us, so the beans are rarely ready to star in the Light Roast pageant. If you like dark roast and want a little zip in the chocolate and mandarin orange notes, this is your coffee. Default is Dark Roast.
TOUR OF COFFEE SAMPLER
A sample of all the major growing areas OR just your favorites
Giving a gift and wanting something special for your coffee lover? The Tour of Coffee Sampler includes 8 oz of six (48 oz total) contrasting coffee profiles and a map showing where your specific coffee selections were grown with witty commentary (or not, as you wish.) We choose the best of whatever is available in each category (Latin, Island, African and Indo, plus a contrasting lighter/darker roast pair) and roast them to your preference. Degree of roast will vary according to the optimal roast range of each bean selected. If you have any special preferences, please email us and we can collaborate to make sure you get the perfect selections.
Thanks to Google Maps for helping us to show where your coffee comes from!