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Wow, what a bean! this one does it all. It has a deep chocolate base with lovely hints of spice and just the smallest touch of sweetness and fruit.   Our medium roast brings a smooth chocolate-and-spice balance while keeping a clean finish with a lingering spicy note.   Good for Espresso 

Most would consider this a medium to dark roast coffee but does have some crisper, more complex features. A darker toned cup, semi-sweet, with lower acidity and a fuller body. Filled with rich chocolate/nutty/herbal/spice like tones. Great depth of flavor without all that citric and fruity that often comes with higher rated cups these days.    Good for Espresso 

The aroma is very nutty and sweet. Medium bodied and low acidity – this is a traditional tasting Brazil – thick, creamy, nutty and semi-sweet. A sweet first taste, almost a little fruity, and then quickly turns darker-toned with a bakers chocolate and slightly toasted walnut flavor. Great blend base for espresso but many will love it as an S/O drinker. Good for Espresso 

This is a fly crop (secondary harvest) lot that arrives exceptionally fresh out of season. In the cup, it offers a clean and balanced Kenyan profile, with bright lemon citrus and a subtle hint of red fruit upfront, settling into a sweet chocolate and nutty undertone, finishing with a black tea-like herbal spice; it has medium acidity for a Kenyan coffee and a medium to full body. Good for Espresso  

This cup is nice and chocolaty, lower acidity and medium bodied. A little sweeter edge to it except for super dark roasts. Besides a chocolaty factor one will get some herbaceous nutty/caramel/floral like tones at our medium roast point. That  gives it some nice complimenting depth without being too exotic. A great "Value" coffee. 

This cup is very thick and creamy, filled with semi-sweet chocolate and nutty tones.  A very easy to drink coffee. A hint of soft fruit can be seen  but pretty faint, not super noticeable until the cup cools. A bit of peppery spice as well. These beans are more about the creamy fuller bodied and smooth chocolate and nutty tones. Good for Espresso TEMPORARILY OUT OF STOCK

These beans are huge! From Huehuetenango (Huehue), Guatemala, this washed Maragogype from Vista Al Bosque is a classic “Huehue” profile: very clean, smooth and approachable, pairing winy/floral notes with subtle malty tones and a sweet base of chocolate and caramel; acidity is medium yet pronounced, led by an intense lemon pop and a lime-like finish that stays crisp and clean.   

An awesome and super clean Burundi coffee. Fuller bodied, a bit of lemony floral acidity upfront, with a little soft fruit tone as the cup cools. A smooth and rich chocolaty cup profile to balance it out. Hints of an herbal/tea like tone in the aftertaste letting you know its an African coffee but not nearly as potent as many.  A great African cup and not too acidic, one almost everyone will like.   Good for Espresso 

The listed variety here is Timor Hybrid, a naturally occurring Arabica × Robusta cross first identified in Timor in the 1920's. In the cup it’s sweet, comforting, and clean, led by plum over a base of almond, caramel, and chocolate, with a smooth, well-rounded profile and gentle sweetness rather than sharp acidity.  Good for Espresso 

Indian Mysore Nuggets have been a favorite of our customers and this crop does not disappoint. The aroma is nutty, woody, and some slight smokiness. Many of the notes in the aroma come through in the flavor like walnuts, dark fruit, oak, licorice, and some vanilla spice -  like a good dry red wine.  The finish has a subdued brightness to it with just hints of lemon zest and the body is medium. There's a reason people keep coming back to this bean for a strong brew. Good for Espresso 

Sulawesi is one of our favorites and we're so glad to finally have it back in stock! There's quite a bit of creamy chocolate, a little bit of black pepper, and it mostly reminds us of a Sumatra with less earthiness.   We roast these beans to a dark medium which produces a medium body, slightly earthy coffee with chocolate and orange rind undertones. 

This is a small holder aggregate production, so not a single farm, but masterful blend of small lots which by blending, creating a high end regional example of the classic Costa profile. A wonderful nutty and chocolaty cup with a hint of floral and citric crispness and a slight red fruit sweetness. A good bean for daily drinking and excellent for cold brew.  TEMPORARILY OUT OF STOCK 

When our importer said he had a coffee named Komodo Dragon, we just had to give it a try.  Sourced from the fertile volcanic slopes of Flores, Indonesia, “Komodo Dragon” is an exceptional wet-hulled coffee that offers a cleaner, more structured alternative to Sumatra classics. This bean stands out for its heavy body and low acidity, developing deep profiles of baker’s chocolate, molasses, and herbal spice. It is the perfect choice for those seeking an intense, creamy cup.

This is the original ever popular Ethiopian heirloom coffee with that “everything wonderful” flavor profile.  Our medium roasts brings some lovely balance to the cup, less aromatic than the light roasts, but you can still tell you have a nice Ethiopian with one sniff. A pinch of crispness upfront on top of a well developed chocolaty base tone. 

This is a fully washed Bourbon verital from Nyamasheke, near Lake Kivu where the cool, humid conditions influenced by the nearby Nyungwe forest and the region’s volcanic-rich soils help produce a clean, well-structured cup. It’s  typically dried on raised beds at high elevation (around 1700–1900 masl). At our medium roast you’ll  get a sweet, clean profile with a nutty/chocolate base and a light citrus lift. 

A rare high grown African coffee with a smooth buttery body, flavor nuances of Bing cherry, ginger, lime, and fruit cocktail, with a fragrant aroma, lively acidity, and a pleasant dry finish. The uniquely intense flavor nuances of this coffee is a real treat.  This is my daughter's favorite coffee. I make her some everyday.  

A well-balanced coffee known for its syrupy heavy body structure, its low acidity, and the rich earthy/chocolaty tastes that it exudes in the cup. There are notes jasmine all over this cup overtones, a cocoa aroma, with a clean chocolaty aftertaste.  If you like a full-bodied, rich-tasting coffee, then you will not want to pass up this highly regarded offering from Sumatra!  

Slightly sweet upfront with a hint of crispness balanced with a stronger toasted walnut/chocolaty undertone. A little hint of acidity at our medium roast point really creates a nicely balanced cup with a broad flavor profile.  Good for Espresso 

Reminiscent of a nice Yemen Mokka but a bit more brandy like. Smooth and easy drinking. Chocolaty but not overly roasty, sweet with just a bunch of fruit in the aftertaste and the aroma. A bit of bolder spice compliments the more delicate features. This one roasted up a bit sweeter and way more fruity than we were expecting. If fruit is your thing, this bean is for you! 

 This Ugandan coffee is not your “typical African” mug of sweet fruity acidic tones.  It is low acid, even mildly earthy and bold tasting in our medium/dark roast.  These beans are grown near a town called Sipi Falls, which is near Victoria Falls and several other waterfalls — one of the most beautiful places in the world.  Uganda beans make stellar cold brew. It's our favorite of all origins for a chocolate brownie tasting delicious cold brew. Good For Espresso

Although similar to the Typica, this Catuai is a more potent cup, stronger acidity with more complex darker tones (a little along the lines of African coffees).  A smooth and rich cup, the nuttiness is more of a malty/chocolate like taste, reduced fruitiness but keeps the sweetness, still a bit lemony upfront but has a much more noticeable malt like tone with a bit of spice to balance it out.  Fabulous!

A true aficionado knows that espresso is an extraction method, not a roast per se. You can actually use any bean you want. However, some beans are just better for it. We recommend bolder beans like Zambia, Bolivia, Bali, Guatemala, or Nicaragua .  We then mix in some Indian Robusta (15%) to add even more earthiness and body. Plus, the Robusta creates the sumptuous crema that you expect from a great espresso, and adds the caffeine kick you need!