This is a list of our current coffee offerings. Each is available in 12 oz. bags, always roasted less than two weeks prior. Most are available as one of our two daily coffee offerings, or as one of our two "Press Pick" french press selections.
Scroll down past the coffee list to learn more about how we approach coffee.
Espresso Toscano
Brazil Fazenda Vista Allegre "Traditional Dry" - Sumatra Lintong - Sumatra Aceh Gayo The same espresso blend that we use in our shops, espresso toscano is crafted in the caffe dolce, or "sweet coffee" tradition of northern Italy. Three coffees are blended into a harmonious trio: the dry-processed Brazil sweetly sings soprano in a butter-caramel melody; a Sumatra Lintong is our alto, adding character and balance; another Sumatra, this from the Gayo region of Indonesia, sings baritone, and provides the base of dark chocolate.
Honduras - Marcala - Finca El Puente Los Cipreses Microlot
MURKY COFFEE GOLD LABEL SELECTION wet processed - catuai varietal - shade grown A typical lot of coffee is a collection of coffee crops, while a microlot is a distinguished portion, specially set apart because of its unique, often outstanding characteristics. Los Cipreses is so named for the grove of tall cypress trees that shade this part of the El Puente farm. In the cup, Los Cipreses is more flavorful and intense, with ripe citrus tones, rich body, and a clean, crisp finish. Marysabel Caballero continues to win awards for the coffees from Finca El Puente, and we trust that you'll be able to taste why.
single estate - fully-washed processed - catuai varietal - shade grown A coffee both delicate and complex at the same time--enjoy the flowers, fruits, and perfume in its fragrance, and the plum, grape, lavender, and raspberry flavor layers. We're always excited by the arrival of El Puente each crop-year, and this year's offering may be the best yet. We trust that you'll see what we mean!
fully-washed processed - bourbon varietal - single estate From Aida Batlle, a passionate coffee producer who we are incredibly blessed to be able to call our friend, comes this year's crop of Finca Mauritania. Perhaps our favorite crop-year from this farm yet, this coffee greets you with a confident sweetness, while a full-body and deep character support flavors of caramel, butterscotch, and citrus. In so many ways, this coffee represents what we love most about coffee!
certified organic by NCCIA - shade grown - single estate From the Recinos family, owners of the Finca Nueva Armenia in the famous Huehuetenango district, comes this wonderfully aromatic and distinct coffee. Notes of ripe melon and brown sugar swirl in a fragrant, sweet cup, all in perfect balance. Well-constructed and mild, this could be the perfect morning coffee! (Oh, and "hue" sounds like "hway.")
fully-washed processed - Yirgacheffe-type varietal An exceptional representation of the classic Yirgacheffe: blossoms, honey, and citrus, complimented by a medium body and a sweet aftertaste. Ethiopia, being the birthplace of coffee, produces unique and special varieties, and we consider Yirgacheffes to be the cream of the crop!
single auction lot - varietal: SL-28 - process: washed Our new offering from Kenya's Kiambu district is presents itself as a prime example of what we love about Kenyan coffees. Clean and complex, with a savory top-layer, tangerine and vanilla notes are followed by a sweet finish of maple, all wrapped in a smooth, refined body.
varietal: bourbon - process: washed From the northern province of Byumba comes this beautiful, balanced, and elegant coffee. A buttery richness and floral character are bound together by subtle berry and fresh fruit tones with a gentle sweetness. Clean, bright, and perfectly balanced!
DECAF Organic Mexico Zaragos '21 de Septiembre' Cooperative
Fair Trade Certified - certified organic - shade-grown - Mountain Water Process Decaffeination From the renown Oaxaca (pronounced "wa-HA-ka") region of Mexico comes our decaf selection. Chocolate, sweet-spice and fruit flavors come together... all in your decaffeinated cup.
Our coffees are presented in a non-traditional, but altogether more accurate
and transparent way than what most folks are used to.
No dark roasts - we wish to promote coffee excellence "from
seed to cup," which means highlighting the unique and best characteristics
inherent in each of the coffees we offer. Therefore, you won't find anything
that most would call a "dark-roast," characterized by the flavor of
the roast overpowering the flavor of the coffee.
No flavored coffee - A little industry secret for you: no coffee
roaster will add flavor-sprays to good coffee. We'll leave it at that. You can
ask for a flavored-syrup if you desire... at least they're all natural and high-quality...
and so is the coffee.
Real coffee information - Country of origin is usually all
that you get, and even then, you can't be really sure that it's accurate (long
story). We'll provide as much information as we can, which is all relevant when
we're collectively learning about coffee:
- country of origin: the most basic of coffee information. Country of origin
is an important factual element, but just as labeling a wine as "American
Wine" tells you very little about what's in the bottle, we want more than
that for coffee too. Also, there can be an incredible amount of diversity of
coffees and flavors that come from one origin country.
- region, co-operative, estate, and/or farm name: coffee comes from different
sources, but we like to focus on small co-ops, estates, and farms. Passionate
producers beget great coffees.
- varietal/cultivar: also known as the subspecies of coffee bean. This is a
tricky one, and often we're relying on the farmer/producer themselves to know...
and sometimes it's a blend of various cultivars. We'll include this info if
and when we have it.
- tasting notes: taste is subjective, and what we like won't necessarily be
what you like. But we try to put as many taste descriptives as we can on our
bags
- roast date: This is a critical piece of information that most coffee bags
won't give you. We put the roast date on every bag. We don't offer coffee more
than 14 days from the date of roast, and we recommend that any whole-bean coffee
you buy, you grind fresh and brew within a week to 10 days from taking it home.
If it didn't make a difference, we wouldn't tell you this stuff.
Only the best damn coffee there is - Did you think it was just a motto? Most
places will stock a variety of beans, one offering from each coffee producing
coffee that they carry. We don't stock coffees simply to "have them."
We sample every coffee on a weekly basis in a process that coffee professionals
call "cupping." What we taste will determine what we offer. If that
means we have no Kenya for a month before our roaster gets a new crop shipment,
then so be it. If that means we have two coffees from El Salvador because they
cupped SO well, then so be it. We let our palates determine what we offer you,
not "the way people usually do it."
