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AGROECO NICARAGUAN - UCA SAN RAMON
This coffee offers a wonderfully smooth and balanced cup with notes of bittersweet chocolate and toasted nuts.
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BRAZILIAN SANTOS
Brazil produces the world's highest volume of coffee. Often used for espresso blending, these coffees are wonderful on their own. Our Brazilian offering is a mellow even coffee with low acidity and toasted hazelnut tones. This is what we call a ""sweet"" coffee: clean, consistent and deliciously nutty.
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COLOMBIAN SUPREMO DARK
The finest grade of Colombian coffee is available in two roasts. Different characteristics can be brought out of the same coffee by even slight changes in roast degree. This darker roast emphasizes fuller body and smokier tones while retaining the sweetness and complexity of this sophisticated coffee.
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COLOMBIAN SUPREMO FULL CITY
This classic coffee from one of the great producing regions of the world is a beautiful example of what makes Colombian coffees so popular and enduring. The elegant floral aroma of coffee blossom combines with notes of roasted almonds and caramel in this refined and exemplary brew.
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COSTA RICAN
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Costa Rican Agua Buena AgroEco
"A beautiful fruity coffee with notes of red fruit and ripe peach, velvety mouthfeel, mediumrnbodied, full city roast.rn"
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Ethiopia Amaro Gayo Organic
"Rich, fruit forward cup, sweet juicy body full of chocolate with distinct blueberry aroma. Roasted light (city roast) to emphasize the remarkable flavor subtelties in the cup."
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ETHIOPIAN YIRGACHEFFE
A wonderfully unique and exotic coffee from the "birthplace of coffee." The aroma of this coffee delivers delicate floral notes of honeysuckle and jasmine. Flavors of dried apricot and spices complement these floral notes in the cup, making for a truly complex and delightfully satisfying coffee.
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GUATAMALAN HUE HUE TENANGO
"This is a beautiful coffee from one of the most renowned coffee growing regions of Guatemala. Extremely well balanced, our Guatamalan has a pleasant medium acidity, combined with the sweetness of milk chocolate and toasted nuts."
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INDIAN MONSOONED MALABAR
The term "monsooned" in this coffee's name refers to a processing technique that lends the beans their extremely earthy and unusual flavor. We light roast this coffee to preserve the cedar-like and pleasing vegetal notes, which in some cases might detract from a coffee's flavor, but in this case give the coffee remarkable and truly enjoyable character.
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