Dark and Distinctive

These smooth-bodied, deeply aromatic coffees are characterized by their well-balanced flavor and full, fragrant aroma. Each distinctive blend is roasted to perfection to add richness to every cup.

Colombia Narino Dark: Our popular Colombia Narino coffee is roasted a bit darker to mellow the brightness and add a touch of sweet smokiness to the aroma and flavor.
Profile: Creamy and smooth-bodied with a smoky aroma and well-balanced flavor. The coffee has enough character to stand up to the darker roast and still show its personality. While not as dark a roast as the French Roast, the roast develops some caramel and bittersweet finish to compliment the underlying coffee.
Place: The State of Narino, Southern Colombia. Grown in all of the communities surrounding the active Galeras volcano, on slopes whose elevation often rises above 6,000 feet.
People: The State of Narino, Southern Colombia. Grown in all of the communities surrounding the active Galeras volcano, on slopes whose elevation often rises above 6,000 feet.
Process: Due to the large growing area and extended crop cycle, coffees are washed, fermented and dried by the individual farmers. Once enough coffee is collected, it is taken to Trilladora Narino in the city of Pasto, for final processing, sorting and grading.
Pairing: Fresh raspberries, chocolate, chocolate croissant, chocolate muffin.

Espresso Roast Blend: Our Espresso Roast Blend is a very special combination of four select origin coffees individually roasted to perfection and combined after roasting to create the perfect base for our espresso based drinks. Subtle enough to be enjoyed as a straight shot, yet assertive enough for a latte. This signature blend is a delicious cornerstone of our business.
Profile: Velvety body with caramel like aroma, earthy flavor and a bittersweet finish. This blend captures a full range of origin characteristics from crisp and bright to syrupy, earthy and full bodied. The range of roast degrees lends more complexity and versatility.
Place: Costa Rica, Guatemala, Papua New Guinea, Sumatra.
People: Our experienced roasters prepare this blend to work well as a drip coffee and provide a balanced profile that lends well to lattes, cappuccinos, or as a straight shot.
Process: Each origin coffee is carefully roasted individually to its optimum level and then combined in the right proportion to create the final blend. There are a total of four coffees, one roasted at two levels, resulting in five individual blend components.
Pairing: Caramel, dark chocolate, chocolate cake, rum cake.

Viennese Blend: Our Viennese Blend brings select coffees together at the medium-dark roast level for a surprising balance and depth.
Profile: Medium bodied with a rich aroma, full flavor and nuances of chocolate. Bright qualities from the Costa Rica combine with fruity earthiness from Brazil roasted darker to bring out the bittersweet chocolate notes.
Place: Costa Rica and Brazil
People: Our experienced roasters design this blend to be an all-purpose dark blend with broad appeal.
Process: This blend is processed in a combination of washed and dry techniques. The two origin coffees are roasted individually.
Pairing: Fresh blueberries or cherries, chocolate chip cookie, brownies.

French Roast: A delightful Costa Rican coffee, our French Roast is crafted in the tradition of the famous European style.
Profile: Velvety body, caramel like aroma, earthy flavor and a bittersweet finish. The French Roast captures a full range of origin characteristics from crisp and bright to syrupy, earthy and full bodied. Range of roast degrees also lends more complexity and versatility to the blend.
Place: Costa Rica, Guatemala, Papua New Guinea, Sumatra
People: Our experienced roasters prepare this blend to work well as a drip coffee and provide a balanced profile that lends well to lattes, cappuccinos, or as a straight shot.
Process: Each origin coffee is carefully roasted individually to its optimum level and then combined in the right proportion to create the final blend. There are a total of four coffees, one of which is roasted at two levels, resulting in five total blends.
Pairing: Walnuts, caramel, chocolate, brownies, chocolate croissants.

Sumatra Mandheling Dark: Our distinctive Sumatra Mandheling coffee is taken further into the roasting spectrum by transforming the maltiness of the Sumatra into caramel, which adds more intensity to the aroma.
Profile: Smooth body with a smoky aroma and sweet earthy flavor.
Place: West-central Sumatra near the port of Padang-Sumatra, Indonesia.
People: While most coffees are named after the country or growing region where they are farmed and harvested, Mandheling Coffee is named after the Mandheling People, who traditionally farmed and processed these coffee beans.
Process: This coffee is semi-washed - a process in which the outer skin is removed in a fashion similar to the fully washed process. Once the skin is removed, however, the pulpy mucilage is left to dry on the bean. This process makes for a fruitier taste and stronger, heavier body.
Pairing: Fresh cherries, pecans, chocolate, carrot cake.

Bali Blue Moon
Profile: Fragrant toffee aroma with flavors of walnuts and semi-sweet chocolate and a crisp black cherry finish.
Place: Kintamani Highlands, North Bali, Indonesia. This coffee is grown at an altitude between 3,200 and 3,900 feet, under shade trees, with orange and tangerine trees planted between rows of coffee.
People: Arabica coffee farmers in Kintamani are organized into traditional groups called Subak Abian. The groups act as rural cooperatives, which sell coffee in concert with export groups, and are founded on the Hindu philosophy of "Tri Hita Karana" (The Happiness Causes). This philosophy consists of the importance of the relationship of human beings to God, to other humans and to the environment.
Process: The coffee is organically farmed, althought not certified. Harvesting is done from May to October and only ripe fruit is picked. The coffee must contain 95% red fruit to be accepted for processing. The coffee is semi-washed, with a two-step sun drying process.
Pairing: Chocolate brownies and bagels.

Tanzania Peaberry: A "peaberry" occurs when only one seed develops in a coffee cherry instead of the usual two. Consequently, the seed takes on an oval shape, like a miniature egg as it fills the core of the fruit. These "peaberries" are very dense and flavorful and are separated out from the rest of the coffee during the milling process.
Profile: Floral jasmine aroma, bright medium-bodied flavor with hints of black currant and a chocolaty finish.
Place: Northern Tanzania, East of Lake Victoria, and just South of the border with Kenya. The best coffees in Tanzania are from the region around the city of Arusha, Mt. Meru and its foothills, and Northwest to the Serengeti.
Due to the low instance of peaberries (around 5%) our coffee is supplied from two Estates, Edelweiss and Finagro. These farms are located near the famous Ngorongoro crater in the Rift Valley region.
People: The Maasai are the most populous and influential tribe in the region. They are a semi-nomadic people whose range extends from Arusha Northwest to the Serengeti and well into Southern Kenya. In addition to the Maasai people, several other indigenous tribes, immigrants, and employees of foreign interests populate this area. Because of the natural wonders including several prominent parks and preserves in the region, it is a popular tourist destination. Swahili and English are the most commonly spoken languages in addition to several local tribal languages.
Process: Tanzania Peaberry is a hand-selected, pulped, and fully washed coffee. It is dried on wooden tables with a screened bottom to allow good air circulation at the time of drying.
Separating the peaberries from the rest of the coffee beans requires the use of special screens and adds time and expense to the grading process.
The resulting peaberry coffee is very dense and uniform, resulting in a very focused and consistent flavor.
Pairing: Oranges, fruit salad or honey raisin bran muffin