Region: South Minas
Farm: Various farms
Variety: Bourbon, Typica, Catuai, Yellow Bourbon, Maracaturra, Maragogype, Catimor
Altitude: 900–1200 masl
Proc. Method: Natural
Roasting Notes: Soft and sweet with citric acidity; chocolate, fruit and toffee.
This selection is roasted to a Full City roast and produces a crowd pleasing coffee with outstanding body, and nut-to-chocolate roast tones. Since this bean is rich yet delicate and low in acidity, it can please all palates.
This selection is roasted to the French level and produces a rich, full-bodied flavor yet maintains the smoothness usually found in a lighter roast. This bean is great for anything from drip coffee to espresso. The medium or dark roast beans are great for espresso blends and produces a good physical mouthfeel and crema.
About the Farms:
Brazil is known the world over as one of the most prolific and dedicated of coffee producers. Negra, or “black mountain” is a Brazilian profile that captures the most classic profile from Minas Gerais, the growing region that includes Carmo de Minas. We cup for nuttiness, lemon-like acidity, and a heavy body.
Origin: Costa Rica
Region: San Antonio, León Cortés, Tarrazu
Farm: Smallholder farms
Variety: Caturra, Catuai, Villa Sarchi, Sarchimor
Altitude: 1500–1900 masl
Processing Method: Washed
Roasting Notes: Mild, sweet, soft and clean with a smooth creamy mouthfeel; floral, tart citrus fruits, and toffee.
These coffee beans are a medium roast that possesses an inherently intense flavor with peaks of bright acidity. This famous coffee region does not lack for flavor and in all produces an incredibly satisfying cup. If you prefer a flavorful, traditional cup of coffee you'll enjoy a medium roast.
Our Costa Rican dark roast coffee is a delightful cup with a semi-sweet, well rounded flavor and often a bright citrus finish. You will find a traditional taste with this coffee house classic with a much bolder flavor profile. This roast is great for espresso.
About the Farms:
In a spectacular region of Costa Rica known as the "Land of the Saints", farmers work tirelessly to care for this beautiful Costa Rican Tarrazu coffee. The main suppliers of this Costa Rican coffee represent small micro mills and traditional coops, ensuring only the highest quality cherries are obtained for production of this authentic Tarrazu coffee.
During the growth, harvest and processing of these coffee beans, all coffee pickers and producers are supplied with insurance, medical services, housing and transportation to the farming facilities.
There is a premium paid for the extra work and attention that goes into these coffees, and that premium supports the entire cooperative, as an incentive to continue these types of labor-intensive but worthwhile programs and projects.
Farm: Smallholder farmers
Variety: Castillo, Caturra, Colombia
Altitude: 1200–2000 masl
Processing Method: Washed, Swiss Water Wash decaffeinated
Roasting Notes: Mild, sweet and citric with lemon and toffee flavor. At this time, we only roast the Colombian Decaf as a medium roast.
About the Farms:
These small holder farms have a great program dedicated to bringing the highest-quality, non-chemical-processed decaf coffees to market. This is a single-origin coffee selected by cup quality and grown by multiple smallholder producers. The Colombian decafs are cupped as regular green samples and specifically identified for decaffeination, which happens in-country in Colombia before the coffee goes to export. This allows both the integrity of the quality of the coffees and extends intentional and responsible sourcing.
The Swiss Water Process relies on caffeine solubility and osmosis to remove caffeine from green coffee beans. To begin the decaffeination process, green coffee beans are soaked in hot water to dissolve the caffeine.
After soaking, the water from the first round of green beans is passed through a charcoal filter. Caffeine is a large molecule and gets trapped in the filter while the sugars, oils and other chemical elements in coffee that impart flavor and aroma pass through and stay in the water to create what is called Green Coffee Extract. This green coffee extract-infused water is now used to soak the next batch of green beans. Since the Green Coffee Extract already contains the other elements of flavor, those substances won’t dissolve from the beans and just the caffeine is removed. It may sound complicated, but the result is decaffeinated coffee that is high on flavor and free from additional chemical solvents.
Our Brazilian coffee is nutty, sweet, low in acidity and develops exceptional bittersweet and chocolate roast tastes.
Our Costa Rican coffee has a balanced and sweet flavor with citric acidity, a smooth mouthfeel, with toffee and citrus fruit notes.
Our Colombian decaf is a mild, sweet coffee with citric lemon and toffee flavors.