New coffees! We are excited to add: Rwanda Cup of Excellence -Kopakama Coop, Kenya Kirinyaga AA Gakuyu-ini, Guatemala Finca La Florencia Bourbon, Costa Rica Hernan Solis Villa Sarchi, and Sumatra Blue Batak Tarbarita Peaberry. We anxious to list our limited lot of RwandaA Bourbon cultivar variant from Rwanda and Burundi. Bourbon coffees are named for the island in the India Ocean where French colonists grew it. Some history from the... ...more Cup of ExcellenceThe Cup of Excellence is a competition held yearly in many coffee-producing countries, designed to highlight the very best coffees from each origin.: The Cup of Excellence (COE)... ...more -Kopakama Coop. This cup has sweet lemon
Lemon notes, as well as other related citrusy flavors or acidities, are prized in coffee. These usually express themselves as a bright accent in the cup, or aromatic... ...more and clean berry notes. Be sure to let it cool a bit to let the flavors open up. The KenyaKenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East... ...more Kirinyaga Gakuyu-ini is a favorite from a great coop. Look for delicate fruits, vanilla
Vanilla notes in coffee are often related to caramelization notes, as butter and vanilla can be found in flavors and aromatics of roast reactions from reducing of sugars. ...more tones, and silk bodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all... ...more in this exceptional offering. Try as an espressoA small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is... ...more too! The GuatemalaGuatemalan coffee is considered a top quality coffee producer in Central America. Due to our proximity to Guatemala, some of the nicest coffees from this origin come to... ...more Finca
Spanish 101: Finca is the Spanish word for farm. Sometimes the term Hacienda is used to imply an Estate, which would mean the farm has its own wet-mill.... ...more La Florencia BourbonA coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between "Sumatra" and Red Bourbon,... ...more is also great as a SO espressoShort for Single Origin espresso, meaning using one origin specific coffee to make espresso, as opposed to using a blended coffee. ...more. It has almond and chocolate
A general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a broad, general flavor or aroma term reminiscent of... ...more roast tones with a creamyCreamy is a mouthfeel description indicating thickness and soft, rounded texture. See also buttery. ...more body, a real crowd-pleaser and sure you’ll agree. Up next is another big favorite, this year’s Costa RicaCosta Rican coffee is typically very clean, sweet, with lots of floral accents. hey are prized for their high notes: bright citrus or berry-like flavors in the acidity,... ...more Hernan Solis Villa SarchiAn arabica cultivar that is a natural dwarf mutation of Bourbon, and in that way is similar to Caturra (as well as Pacas). ...more with peace tea, lemonade rind and a syrupy body. And lastly SumatraIndonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body... ...more Blue Batak Tarbarita PeaberryA peaberry is a green coffee "bean" that has a rounded form: Coffee is the dried seed from the fruit of a flowering tree - each fruit having... ...more, with rusticA general characterization of pleasantly "natural" flavors, less sophisticated and less refined, but appealing. : What is Rustic? This is a general term we came up with... Dried... ...more honey-hickory, chocolate complexity, and cinnamon in the finishSimilar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We... ...more.
Menu
