There is something special about a fresh roasted cup of the good stuff. All the flavors that the roaster has delicately coaxed from the green beans are bright, complex and delicious! You just won’t get the same experience with old coffee. Roasted coffee has an optimal typical shelf life of two weeks, and ground coffee about 15 minutes.

Tasting Notes:

Name Guatemala San Predro La Laguna
Country Guatemala
Region San Pedro, Atitlan
Producer Regional Small-Holding Land Owners
Varietal Typica, Bourbon, Caturra, Catuai
Processing Type Wash
Altitude 1500 – 1600 MASL

Tasting Notes:

Name Costa Rica  Rio Jorco Los Higuitos
Country Costa Rica
Region Cedral, Aserri De Tarrazu
Producer Familia Monge Quiros
Varietal Caturra, Catuai
Processing Type Fully Washed
Altitude 1700-1750 MASL

Tasting Notes:

Name Rwanda Dukunde Kawa Musasa
Country Rwanda
Region Musasa, Gakenke District
Producer Dukunde Kawa Cooperative
Varietal Bourbon
Processing Type Fully Washed
Altitude 1500 – 2000 MASL

Tasting Notes:

Name Ethiopia Guji Nefas Farm
Country Ethiopia
Region Oromia Region, Guji Zone
Producer Nefas Farm
Varietal Heirloom
Processing Type Natural
Altitude 1600-1700 MASL

Tasting Notes:

Seductive dark chocolate ripples with overtones of Colombian richness.

Grown at high mountain altitudes in rich volcanic soil. Roasted at the darkest level with oily appearance.

Name Colombia French Roast
Country Columbia
Region Popoyan, Huila
Producer Colonial Roasters
Varietal Bourbon, Caturra, and Typica
Processing Type Wet Process, Sundried
Altitude 1450 to 1650 meters

Tasting Notes:

Deep body capturing creaming chocolate, cherry, almond and caramel notes, round body, soft acidity.

Name Italian Espresso
Country
Region South America and Asia
Producer Colonial Roasters
Varietal Catuai and Cattura
Processing Type
Altitude 1000 to 1650 meters