You don’t need a culinary degree to tell the difference. Offering only “specialty coffees” is one way we demonstrate our pursuit of excellence in all we do. Our coffees are made from 100% premium Arabica beans, roasted fresh right here. Our beans are roasted in their prime, and they don’t lie about their age: each bag has it’s birth date right there on the package. But here’s a fair warning: once you’ve experienced truly fresh coffee, there’s no turning back.
From the estates along the slopes of Africa's Mt. Kilimanjaro, Tanzania Peaberry is rich, with a winey acidity, medium body, high caffeine, and a very clear, chocolate-toned fruit. East African coffees are known for their bright, crisp, fruity characteristics and Tanzania Peaberry is a top-of-the-line example.
Pronounced "WAY-WAY-TEN-ANGO", this is one of our most popular roasts. Grown at the foot of the Cuchumatanes in Guatemala, it has a gentle acidity with a floral and high-toned spicy raspberry nature. Some notice a chocolate woody intense aroma.
Grown on family farms near the town of Kalossi, this coffee's full-bodied, nutty, earthy flavor is highlighted by it's deep, rich aroma. Recognized for it's very low acidity and mellow flavors, this coffee is strong and produces a sweet aftertaste. Thus, it makes for an excellent morning coffee.
A dark roast coffee from part of the Sunda Islands in western Indonesia, where high altitude and volcanic soil are ideal, this coffee offers traces of nut herb with subtle hints of a tangy berry finish. So robust, you'll be surprised it's decaf!