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.
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.
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.
Costa Rica, Guatemala, Papua New Guinea, Sumatra.
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.
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.
Caramel, dark chocolate, chocolate cake, rum cake.
Our Viennese Blend brings select coffees together at the medium-dark roast level for a surprising balance and depth.
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.
Costa Rica and Brazil
Our experienced roasters design this blend to be an all-purpose dark blend with broad appeal.
This blend is processed in a combination of washed and dry techniques. The two origin coffees are roasted individually.
Fresh blueberries or cherries, chocolate chip cookie, brownies.
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.
Smooth body with a smoky aroma and sweet earthy flavor.
West-central Sumatra near the port of Padang-Sumatra, Indonesia.
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.
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.
Fresh cherries, pecans, chocolate, carrot cake.