It is our special organic blend of South American Arabica hard beans, roasted to perfection creating a smooth, well-balanced coffee between body and character with nutty overtones. This is our most popular coffee.

We are pleased to offer one of the finest coffees to ever come out of Colombia. The result is an incredibly balanced, rich coffee that would please even the most critical java aficionado, roasted medium to dark, it’s bold enough to stand up to a latte yet smooth enough to brew as a single origin.

Universally acknowledged by experts as ranking among the world’s finest coffees, considering this is where coffee was discovered…it’s no surprise how complex and delicious this coffee is with its winey flavor and heavy body.

Utilizing coffees from Asia and the Americas, our dark-medium blend of espresso is roasted three different ways before it is blended to ensure optimum flavor and balance. Producing fantastic crema characterized by a scattering of “chocolate flecks” across the top, this smooth bodied and great tasting espresso is excellent straight up cut with milk in a Latte. Our most versatile blend, it is also perfect for those who demand a heavier, robust brewed drip coffee.

While Kenyan coffee shares certain characteristics with other East African coffees, it is renown for it delicious fragrance and sharp, fruity and full-bodied flavor and distinctive “dry winey” or “sometimes frankly lemon” aftertaste.

We absolutely adore these hot and spicy beans! No there is no Jalapeno peppers in the roast, but the result of these medium-bodied beans is a clean flavor, slightly woody notes, and spicy smooth undertones. This is a great coffee to pair with bold desserts and the flavors really stand up to even the darkest of dark chocolate.

New Guinea coffees are grown within very rich, volcanic soils at an elevation of more than 3,000 feet. It has a great balance of heavy body to medium acidity, producing a much sweeter and more floral cup compared to other Indonesian coffees. This very balanced coffee is indicative of the Jamaican Blue Mountain rootstock that was used for planting the original high-grown coffees of New Guinea. This is also our coffee shop founder’s favorite beans.

Although this coffee is famous for its golden yellow color, mellow musky taste, an incredible body, not many people know how truly special it is. These green coffee beans spend months by the side of the sea, constantly being whipped by salt air winds, resulting in the beans swelling to almost double in size. The result? These Monsooned Malabar beans are exceptionally low acid, smooth and although full-bodied coffee with notes of wood, leather, and nutmeg, it has a beautiful golden color. If you’re a true coffee lover, you must try this coffee, you will not be disappointed.

In many ways we look at decaf drinks as the ultimate coffee lovers and appreciators of coffee aroma and flavor, after all, they are drinking it with a passion for flavor, not the caffeine. So when choosing a varietal to use for our decaf beans, we had to make sure they were not going to end up with mediocre coffee, we choose Costa Rica as our varietal since this estate produces a smooth bean balanced between acidity, body, and character, yet holding up to the “decaffeination process”. The result is a cup so good you don’t notice the caffeine is absent.

These beans come from the coffee growing mountains of Brazil, although this region is full of Industrial Growers, this Estate is a small family owned organic farm that continues the coffee growing traditions for many family generations. Although their farm is small, their beans have BIG flavor, with medium body and a trace of earthiness this coffee is so smooth with hints of sweetness contained from deep within the bean.

Considered the fullest-bodied coffee in the world. Possessing smooth, full-bodied characteristics and a strong ‘Earthy’ flavor, this low acid coffee is also commonly described as exhibiting smoky, syrupy chocolate flavors. Sumatra coffee is very versatile and enjoyable at any of a number of roasting levels, although it is at it’s very best when we roast it dark, our favorite profile. Whether you are the person who puts a lot of cream and sugar in their coffee or someone who drinks it “straight” this coffee ‘grabs’ you at first sip.

When trying to choose the right beans to create our French Roast Blend, Brazil was chosen as it contains many crucial components for making a good French Roast. “Most French Roasts don’t carry any flavor, other than pure roast. My goal was to select a bean that contains more flavor which will then come through as I roast darker, but still have the body to handle the roast level.” The result is a syrupy, balanced and extremely full-bodied coffee that satisfies those who want a dark smoky brew.