A complex blend of 5 coffees that are Dry-processed, Wet -processed, and Monsooned. There is a sharpness that fades into a rich tobacco and milk chocolate taste. There are hints of fruit, mushrooms, sweet smoke, caramel, and cream. within its long extended finish.
This is a blend of South American coffee we have crafted for Drip and French Press. Expect a light chocolate presence with just a hint of fruit accents. Lively, rich and with a pleasant aftertaste, perfect for a Sunday Brunch or to finish a wonderful meal.
This is a blend of South American coffee producing an exotic espresso shot or intense Press coffee. Expect chocolate roast flavours and rustic fruited accents. This is a sweet lively cup with great body and a memorable aftertaste
A blend of top grade Peru and Colombian beans decaffeinated naturally with the Swiss Water Process.
Expect carbony pungence with a good finish and full body; the signature of a good dark roast. It’s difficult to believe this is decaf. Good brewed as espresso or a cuppa.
For those who prefer a lighter roast, we suggest our Melosa Decaf.
Sidama and Yirga Cheffe wet-processed coffees are blended to create this sweet, aromatic cousin to our popular Ehtiopiques blend. It is light, citrus-fruity and with a clean chocolate aftertaste, perfect for a mild breakfast cuppa.
This blend of Sidama and Yirga Cheffe wet-processed coffees has a very unique, distinct flavour profile; strong citrus fruit, sweet spice notes, paired with tea. It is the darker version of our Ethiopia Ligero blend; having just a bit more chocolate tone lingering on the palate.
Roast: Full City
This coffee is a Swiss Water Process (SWP) decaffeinated version of our Twisted Sisters regional coffee. It is clean, with a convincing sweetness, lighter than our Dark and Decaf blend. A savory aspect mingles with the brown sugar sweetness that lingers after the last sip.
A blend designed to relish the heat of dark roasting.
This is a full-bodied cup with a bittersweetness that overlays carbon charcoal tones. It is sharp; stinging a bit down the center of the tongue. A French roast as it was intended.
Coming from a small 4-hectare farm, this coffee displays a raw molasses-type sweetness with cinnamon, ginger and cocoa elements. It has dense sweetness, big body, with a clean acidity that is near refreshing.
Exceptional as a brewed coffee, it also works well as a single-origin espresso.
Roast: City level.
This coffee comes from the Serrania de San Lucas, which is a moist forest eco-region that stretches to heights of 2,600 meters above sea level. Given the limited access to this area, coffees are limited to small land holdings along the Magdalena River. Although 500 families derive their livelihood, growing coffee and grains, we consider the coffee to be single-origin due to the micro-climates and farm-to-farm consistency.
These dry parchment coffees are characterized by a balance between body, sweetness and a light, lingering acidity.
Roast: We roast this coffee to City level.
Owner Jairo Cruz Valverde has been growing coffee for 40 years in the Tarrazu region of Costa Rica. The coffees are shade grown at an altitude of between 1,400 and 1,800 meters above sea level. The farm produces 60 bags per year of the Rad Catuai varietal which is sundried in greenhouses, using a "natural drying" process.
We roast this coffee on the light side of Full City, which accentuates citrus and tropical fruit base notes, with just a hint of grapefruit; very clean tasting.
Roast: Full City
This decaf comes from a single micro-mill in the Talamanca Sierra Highlands. A sweet decaf that has raw sugar and roasted cacao nib aroma with hints of brown bread, honey wheat and cinnamon.
Enjoy this exceptional decaf brewed by all methods including espresso shots.
Roast: Full City
This coffee is from two producers creating a match made in heaven. A majority mix of Bourbon plants are grown at 1,700 meters. Processing is done locally using a wet-milling method. The cup has a balanced sweetness and acidity, with a gentle fruit top note.
Worthy of a run through the espresso machine as well as other brewing methods.
Roast: Fully City
This coffee is from a small group of tiny producers in the Huehuetenango region. A majority mix of Bourbon plants are grown at up to 2,100 meters. Each farm processes their own coffee by drying them in their own backyards.
The cup has a balanced sweetness, with lots of acidity, with dark cherry and caramel aroma. Try this coffee in an espresso machine for a shot that comes through with an unusual fruity acidity.
Multiple generations of the Ventura family grow this Icatu strain of coffee as well as complementary crops of beans and corn. They are located in Rion district of Octobepque, Honduras at an altitude of 1850 meters above sea level.
"Los Duraznos" translates to "The Peaches" which describes the delicate stone fruit and cacao flavors.
There is a strong brightness in this cup, with a sort of lemon zest that is light and clean. A rich cocoa and hints of allspice are noted at full city roast, making a dynamic and clean coffee that works well in most brewing methods.
Espresso shots are very sweet, speaking strongly of cocoa.
Roast: Full City
We call this coffee a single-origin, as it comes to us from neighboring micro-producers who produce a few bags of coffee per year! We have very limited supply of this exotic coffee which is grown up to 2,000 meters above sea level.
Roasting to Full City level develops a chocolate liqueur flavor that fades into cacao nib and licorice in the finish. This peaberry also makes a fine, light espresso option.