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single origin coffees
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COLOMBIA
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
The highlands of Guatemala 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
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
Costa Rica 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
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
A Full City roast accentuates the sweet and subtle fruit nuances, 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
While some coffees from this country are now washed, Ethiopia remains true to tradition. 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
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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