Light and Subtle

Our popular lighter coffees are characterized by their mild and delicate flavor and are complemented by a light or medium roast. Both mellow and satisfying, these coffees are sure to please every palate.

100% Kona: Our authentic Kona coffee is grown at an altitude of 1800 to 2000 feet in rich volcanic soil along Hawaii's famed Kona Coast. Each lot of Kona coffee must be graded and registered by the State of Hawaii. We guarantee that our Kona coffee is 100% pure Kona Coffee.
Profile: Smooth-bodied with a nutty aroma and a sweet finish.
Place: Mt. Hualalai, Kona coast, Hawaii. The geographic indication of Kona Coffee is registered to the State of Hawaii. Only genuine Kona from this region is legally allowed to be labeled as Kona coffee.
People: A mixture of Island culture and transplants from the Mainland U.S. who are sincere and casual, yet very serious about their coffee.
Process: Coffee fruit is processed from small and medium sized farms alike. There are a limited number of processing facilities, so most small farm coffee is purchased by the larger mills or milled under contract.
Pairing: Fresh blueberries or blackberries, blueberry muffins.

Brazil Cerrado: Our Brazilian coffee is "Specialty Grade" natural (dry processed) coffee from the Cerrado region of Brazil, the world's largest coffee producing country.
Profile: Soft bodied with earthy flavor and subtle walnut notes.
Place: Cerrado region, Brazil.
People: Brazil is the largest producer of coffee in the world. The Cerrado region is well known for its uniquely processed coffee.
Process: Natural dry-processed coffee uses a unique method which requires the trees to be nourished by water beyond the ripeness of the cherries. This process requires twice as much time because the fruit has to ripen, darken and dry on the branch. This is by far one of the most unique and elaborate ways to process coffee, offering a nicely fruity and bright aftertaste.
Pairing: Fresh bananas, dates, banana nut muffin, carrot cake.

Jamaica Blue Mountain: Our Jamaica Blue Mountain coffee is grown at the Mavis Bank Estate - one of four certified coffee producers of Jamaica Blue Mountain coffee. Established in 1885, this estate utilizes only spring water to sort the green beans, which are then put to sleep for 3-4 months at 3000 feet where the coffee begins to develop, becoming a greenish blue color.
Profile: Light-bodied with a spicy aroma, balanced flavor and a complex finish. Typical soft lush Caribbean profile with less acidity than Kona, but more complex.
Place: Blue Mountains, Jamaica.
People: Established in the 1930's by Victor Munn, Mavis Bank was rebuilt by Munn's nephew Keble Munn in the late 1950s. The Munn family still presides over the operations today, processing fruit from the original property along with fruit delivered by thousands of nearby farmers.
Process: Fully washed and 100% patio dried in the sun, most Jamaican Blue Mountain is comprised of fruit from different farms over a broad region. The beans are processed at Wallenford Estate, a facility owned by the Coffee Board. Like Kona, the use of the name is affiliated with a specific region by law. Our Jamaican is a more specific product processed at the Mavis Bank Central Factory at the proper elevation.
Pairing: Fresh Peaches or strawberries, blueberry muffin.

House Blend: Our House Blend is a combination of natural and washed Central and South American coffees. This longtime customer favorite combines brightness and softness for a flavor and aroma that everyone can enjoy.
Profile: Light-bodied with a subtle fruity aroma and buttery finish.
Place: Costa Rica, Colombia and Brazil
People: This blend is over one hundred years old!
Process: Costa Rican coffee is a wash processed, while both Colombian and Brazilian are dry processed.
Pairing: Fresh peaches, nectarines or plums, currant or raisin scone.