Our darkest roast…a blend of seven coffees with strong caramelized flavor and low acidity.
Degree of Roast: 5
A 50% decaf combination with half the caffeine and all the flavor for evening sipping.
Degree of Roast: 3
A delicate blend which strives to capture the essence of East Africa. Winy, fruity with finesse, sweetness, and a fragrant aroma.
Degree of Roast: 2
COSTA RICA Rosa Linda – A small 50 acre farm owned and managed by Jose Antonio Garcia for more than 30 years. He focuses his attention on the farm and meticulous coffee cherry selection. Finca Rosa Linda supports Jose, his wife and their three daughters.
Degree of Roast: 1
A 50% Jamaican Blue Mountain blend with outstanding balance and haunting aromas. The Jamaican in this blend is from the Wallenford®.
HONDURAS Marcala Comsa Fair Trade Organic – This is a light, aromatic, eminently drinkable coffee
GUATEMALA Huehuetenango El Limonar – Crisp green apple acidity pierces a lush, burnt sugar sweetness.
The Longberry region is in the central-eastern part of the country. This coffee is processed in the traditional ‘unwashed’ style which is also called ‘natural’. The flavor is unique … wild, winy and racy. Many would argue that this is where coffee originated.
EL SALVADOR Santa Leticia – Finca Santa Leticia was passed down to Ricardo Valdivieso during a time of great turmoil in El Salvador’s history. At the peak of the conflict in the 1980s, Ricardo came face to face with a firing squad in defense of his family’s land. He was not shot but spent many years in exile before he was able to return to Finca Santa Leticia. Over the decades, his career as a coffee producer has been challenged in just about every way you could imagine. Today, Ricardo works with his daughter, Monica, to protect and nurture their groves of Pacamara and Bourbon arabica. During the harvest, a great deal of care and focus is dedicated to picking the best quality of cherry and gently drying it on clay patios.