This unique blend consists of coffee beans from South America, Central American and Indonesia.  It boasts a full bodied richness while providing a clean sweet finish, classic of a South American bean.  It has varying acidity, but has stouty complexity with a savory long lasting finish from the Indonesian beans.  The malic acidity of the Central American beans give it a smooth sugar browning sweetness that is soft like chocolate or a buttery pastry,  This blend of regions allows for balanced fruit, cocoa and spice to pop out at you.  Excellent for an espresso or try pouring it over vanilla ice cream for a tasty treat!

    CHARACTERISTICS: Heavy body, bright acidity with stouty complexity

    VARIETY: Brazil, Guatemala, Sumatra

    PROCESS: Varies from natural to fully washed and dried in the sun

    BODY: full body

    ACIDITY: smooth and sweet

    FLAVOR: Chocolate, spice, savory and herbaceous, nutty, balanced fruit.  Great for espresso.



    This blend of fully washed and sun dried beans from Guatemala and Costa Rica will leave you wanting more.  It is a delicate blend of Central American coffee.  It is rich, yet smooth and is best when roasted dark to bring out the fruit, chocolate and caramel accents.


    ELEVATION: Varies

    VARIETY: Guatemala and Costa Rica

    PROCESS: Fully washed and sun dried

    BODY: Balanced

    ACIDITY: Sweet

    FLAVOR: Mild to intense sweetness in the form of chocolate and caramel, vanilla, layered fruit and light lemon and plum.



    This is a blend of natural, fully washed and dried Brazil, Guatemalan and Ethiopian coffees.  For the long nights and early mornings, this blend will keep you going.  It is clean, rich, medium bodied, with soft sweet acidity.  Dark roasted for the full richness of the various regions.

    ELEVATION: Varies

    VARIETY: Brazil, Guatemala, Ethiopia

    PROCESS: Natural fully washed and dried

    BODY: Rounded

    ACIDITY: Soft sweet

    FLAVOR: Nutty chocolate, floral, vanilla, ripe fruit, sugary but well balanced with a clean finish.



    Guatemala SHB EP is sourced from farms located more than 4,500 feet (1,372 meters) above sea level. This coffee is from Finca El Transito which is located in the Huehuetenango region of Guatemala.  Finca El Tránsito located in the municipality of La Democracia, within the department of Huehuetenango, Guatemala.   El Tránsito has a beautifully maintained mill that begins at a highpoint on the sloped property.  Pride is taken in the mills production of high quality coffee, starting with the meticulous selection and processing of only  ripe red cherries that are placed in water and carried through the depulping process on a series of intricate canals to the drying patios below.  Coffee cultivated at these altitudes matures slowly and grows to be harder and denser than beans grown at lower elevations, creating the strictly hard bean (SHB) with inherent consistency and rich taste attributes. The coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee.

    REGION: Huehuetanango Guatemala

    VARIETY: Bourbon, Catuai, Caturra, and Typica

    PROCESS: Fully washed and dried in the sun

    SOIL: Volcanic loam/Clay minerals

    ALTITUDE: 1,350 meters

    ACIDITY: Sweet

    BODY: Balanced

    FLAVOR: Rooibos tea, vanilla/pandan, tamarind, brown sugar, cadbury egg.

    PREPARATION NOTES: Whether through a metal or paper filter, El Transito displays a slightly spiced and heavily sugary flavor.  A 1:15 ratio in Chemex and a 1:10 ratio in AeroPress works best to express deep vanilla, sweet chocolate and a touch of melon.



    Yirgacheffe is a small micro-region within the much larger region of Sidama. However, Yirgacheffe coffees are so distinct and so well recognized internationally that they are grouped into their own special category. Though much, much smaller than the other regions, the quality of Yirgacheffe coffee has allowed it to become as well known or even better known that the large, famous coffee producing regions of Harrar and Sidama proper.

    Top grade washed coffees from Yirgacheffe are renowned for bright citrus acidity, often with a lemony character, with excellent sweetness. The other hallmarks of the coffee is a light, herbaceous quality that compliments the fruit flavors well, for a complex and flavorful coffee.

    REGION: Yirgachefe A: Yirgachefe, Wenago, Kochere, Gelena/Abaya

    ALTITUDE: 1,410 – 2,000 m.a.s.l. meters

    PROCESS: Fully washed and dried

    VARIETY: Heirloom

    HARVEST: October – December

    CERTIFICATION: Conventional

    FLAVOR NOTES: Coconut, milk chocolate, sage, tropical fruit, grape, floral, lavender, vanilla, lemon, buttery, strawberry, herby, creamsicle fragrance.  Clean, rich, smooth body, sweet acidity and finish, well balanced, nice, delicate and complex as it cools



    Brazil is a well known coffee producing giant. They source around one-third of the world’s coffee, making them the largest coffee producer in the globe!

    This particular type is a standard specialty quality coffee. Cerrado region, Mina Gerais State.  It is dry-processed, meaning the beans are patio-dried while they are still in the cherry. Since the coffees are dried in contact with the sweet mucilage, the coffee’s cup profile will be heavy in body, sweet, smooth, and complex. The 17/18 screen size has a more consistent flavor without the pungent fruit notes that can turn up in smaller screen sized beans, which is an indication of varying bean maturity.


    REGION: Cerrado

    GROWING ALTITUDE: 900 to 1,250 meters

    VARIETY: Arabica Mundo Novo, Acaia, Icatu, Catuai, Tupi

    PROCESS: Natural

    BODY: Medium

    ACIDITY: Soft

    AROMA: Sweet

    FLAVOR: Nutty, chocolate, sweet, caramel, clean finish.  Great for espresso and blends



    Colombia is the second largest producer of coffee in the world and the largest producer of washed and Arabica coffee. They are well known for their high quality coffee and about half of their exports come to the United States. Colombia exports approximately 12.5 million bags and internal consumption is about 2 million bags annually.

    Colombia only produces washed Arabica coffee. There are three primary varieties grown in Colombia and the coffee is referred to by the region in which it is grown. There are many coffee producing regions in the country. Colombia is proficient in producing an abundance of truly delicious and sought after coffee.

    This particular type is Supremo; this word is a coffee grading term in Colombia. Supremo coffee beans are slightly larger than Excelso beans. Supremo beans are a screen size of 17 and 18. This type is the largest bean size grading for Colombian coffee. It is possible that Supremo and Excelso coffee beans are harvested from the same tree, but they are sorted by it’s size. The Supremo grade represents the highest possible; the small, less dense beans and peaberries have been removed.

    Growing Altitude: 1200 – 2000 m.a.s. l

    Arabica Variety Caturra, Typica, Bourbon

    Milling Process: Washed

    Aroma: Soft

    Flavor: Sweet

    Body: Medium

    Acidity: Bright



    The Sumatra Gayo Mountain Arabica coffee is the Superior Mandheling Coffee of Sumatra, Indonesia.

    Indonesia was introduced to coffee by the Dutch in the mid-seventeenth century. It is home to the first commercial coffee plantations in the world. The first coffee production sold was in 1712 in Amsterdam, The Netherlands. Coffee production expanded well during these early days; however, in 1877, the coffee plantations were wiped out by a coffee root disease forcing the country to replant new coffee trees. Most new coffee plants came from Africa and were primarily Robusta Beans, because these were more root disease resistant. Today Indonesia is still a major producer of Robusta Beans. However 10 to 15% of the Coffees produced in Indonesia are Arabica beans. The best growing regions for the Arabica varieties are on the islands of Sumatra, Sulawesi, Java, Flores, and Bali. Indonesian Arabica beans are traditionally strong, complex flavored, with a syrupy quality and often a balanced acidity.

    GROWING ALTITUDE: 900 – 1,600 m.a.s.l

    ARABIC VARIETY: Catimor, Typica

    MILLING PROCESS: Giling Basah 9we-hulled), sundried

    AROMA: Slightly earthy

    FLAVOR: Herbal, chocolate, clean earthy woody notes, spicy

    BODY: Medium/rich

    ACIDITY: Low/medium