A 50% Jamaican Blue Mountain blend with outstanding balance and haunting aromas. The Jamaican in this blend is from the Wallenford®.
Degree of Roast: 2
A strong and full–bodied blend that produces a full flavor cup. This will work well in espresso machines and as a pour–over.
Degree of Roast: 3
A 50% decaf combination with half the caffeine and all the flavor for evening sipping.
A bright fair trade organic coffee, similar to its caffeinated version, with a full aroma and snappy finish.
Degree of Roast: 2.5
A strong and full-bodied blend that is rich in natural oils. It will work well in espresso machines and in pour-over brewing. This is our darkest decaf!
Degree of Roast: 4
INDIA MONSOON Malabar – This rare monsoon-aged coffee has a unique, big, earthy, musty flavor with a lingering aftertaste.
ECUADOR Chiramoya – This coffee is a blend of various small family farms from the Pichincha and Imbabura provinces along with 150 hectares curated by Galo and Maria Alexandra. “Chirimoya” is the title of the small-farm blend, in honor of the native and uniquely delicious fruit widely grown and consumed across the Andes. This coffee is processed at home and dried on hand-made structures and greenhouses. This 350-hectare estate has been in Galo’s family for 80 years.
Degree of Roast:
COSTA RICA La Amistad Organic – The coffee from Hacienda la Amistad shines not only in the cup, but in its commitment to the environment and community. It’s remarkable that 97% of the land that Roberto Montero’s grandfather first purchased in the early 1900s has been dedicated to forest preservation, with 6,000 of the original 10,000 hectares given back to the government of Costa Rica for the preservation of La Amistad International Park, the largest natural reserve in Central America. With the 4,000 hectares that have remained in this third-generation coffee farmer’s possession, Montero has dedicated 300 hectares to organic coffee production and most of the rest is forested and teeming with wildlife. Roberto’s commitment to organic farming pairs harmoniously with his commitment to his community. La Amistad’s proximity to the border of Panama has attracted many indigenous people from that country who come to the farm during harvest season with their entire families. Roberto ensures their needs are met by providing housing and free access to medical care for the seasonal pickers. Roberto also takes pride in his ability to provide more than 100 full-time jobs to his neighbors from Las Mellizas, not only in coffee cultivation, but also in the dried fruit operation that he runs year-round at La Amistad. Roberto hosts an annual employee celebration to recognize all their hard work and he also distributes school supplies to their children each year before school starts.
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