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Coffees

Teas

single origin coffees

We describe this complex coffee as, "big, juicy cabernet-like fig fruit." Touted as one of the world's most balanced coffees, Colombia is a true crowd pleaser. It's perfect for the breakfast table, as well as any dinner party.
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GUATEMALA
HUEHUETANANGO

The highlands of Northwestern Huehuetenango produce a clean and resonant balance of fruit and unmistakable chocolate notes. This coffee is great served black as a filter brew to best realize its unique spice notes and aroma.
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NICARAGUA
LA EPIFANIA ESTATE

This coffee should be a pleasure to pair with foods such as fruit pies and shortbread cookies where the character can be both matched, and showcased. A fine acidity also makes this perfect as a very special cup.
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COSTA RICA, TARRAZU

Costa Rica Tarrazu is a bright and satisfyingly balanced coffee that typifies the SHB (Strictly Hard Bean) characteristics that we look for in a Costa Rican coffee. The high altitude, volcanic soil, and shade-grown trees also contribute to the cup.
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KENYA AA

This coffee is great as an energizing finish to a dinner party as guests are likely to linger over conversation with a fine Kenyan. Serve this with chunks of good, dark chocolate and dried stone fruits - or even with the remains of the red wine from dinner!
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SUMATRA MANDHELING

A Full City roast accentuates the sweet and subtle fruit nuances, while the French Roast exploits the low acidity and tendencies toward earth, leather and tobacco. Serve this coffee to a room full of red wine lovers at the end of a meal.
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ETHIOPIA Yirgacheffe

The fruit is allowed to dry on the bean which accounts for the unusual fruity aromas and flavors from the resulting brew.
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MEXICO CHIAPAS

This coffee is roasted Full City to accentuate its brown-sugared, cocoa notes. We like this coffee black as a breakfast coffee. It prepares well in any filter slow-brew process, and can bloom a bit when milk and sweeteners are added.
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