MEDIUM ROAST - 8 oz

Tasting Notes: Tasting Notes: Grapefruit, Lemon, Milk Chocolate, Dried Fruit, Caramel, Graham

Juicy body, lively acidity.

Grown at an altitude of about 2000 ft, all coffee trees at Kona Hills are 100-yr-old trees. The coffee farm of Kona Hills is located on a small 6-acre estate in the Kona District south of Honanaunau. It has a unique location on the slopes of Mauna Loa, with an altitude of more than 2,000 feet. The volcanic soil provides the coffee trees with rich minerals and nutrients, allowing Kona Hills Coffee to produce excellent quality coffee beans. Since 1986, this family-owned business run by Japanese immigrants and local Hawaiians has adhered to traditional growing and processing methods to maintain the unique flavor of Kona coffee.

Kona Hills Coffee, which specializes in the Kona Typica variety of coffee beans, follows strict grading standards based on the size, shape, weight and defects of the beans. This insistence on quality has resulted in their coffee receiving a score of 92 points in the cupping test. Their coffee exhibits a rich layer of flavors including fruit, floral, nutty, milk chocolate, caramel and a hint of sweetness that combine to provide consumers with a unique tasting experience.

MEDIUM ROAST - 8 oz

Only sold in whole bean format to preserve freshness.

Flavor Profile: Passion fruit, peach, raspberry, white chocolate

Country: Colombia
Region: Huila
Variety: Wush Wush
Harvest Season: 2025
Altitude: 1900 MASL
Process: Anaerobic fermentation / Washed
Drying Process: Parabolic drying bed

Discover our rarest and most exclusive selection of Colombian coffee. This washed Wush Wush, grown in the mountains of Huila, is an extraordinary gem, produced in limited lots and elevated through a slow, precision-controlled anaerobic fermentation. It reveals a symphony of passion fruit, peach, raspberry, white chocolate, and tropical fruits. A masterpiece for palates seeking the rare, the refined, and the unforgettable.

MEDIUM ROAST - 8 oz

Flavor Profile: Hibiscus Flower, Ripe Cherry, Wild Strawberry

Farm: Esmerelda Negra

Processor: Boris Herrera

Country: Colombia

Region: Santuario - Risaralda

Variety: Red Bourbon

Harvest Season: 2025

Altitude: 1800 MASL

Process: Washed

Processing: Fruit Maceration, co-fermentation (65 Hours)

Drying Process: Parabolic drying bed

This elegant Red Bourbon is the result of a controlled anaerobic fermentation and a directed co-fermentation lasting 65 hours with delicate Hibiscus flower petals, which bring complexity, balance, and a vibrant aromatic expression to the coffee. During the process, the flower releases natural compounds that interact with the sugars and microorganisms present, modulating the pH and promoting a precise and harmonious fermentation. The result is a refined coffee, where science and sensibility meet to reveal subtle notes of hibiscus flower, red fruits, and a gentle natural sweetness an alchemy of technique, origin, and intention.

The tasting experience opens with a burst of juicy red cherry, immediately enveloping the palate with vibrancy. Soon after, hibiscus flower emerges delicate, elegant, and refreshingly floral adding aromatic depth and amplitude. The body is medium and silky, flowing with grace, while a subtle undertone of light caramel balances the cup and enhances the coffee's natural refinement. The finish is clean, floral, and persistent, leaving a refined impression that lingers like the memory of fine perfume.

LIGHT MEDIUM ROAST

Flavor: Cherry, Tropical Fruit, Hibiscus, Honey, Vanilla, Yuzu

Aroma: Sweet floral chamomile

Body: Medium - Full

Acidity: Mild / Tangy

Process: Natural

Region: Benti Neka Kebele, Hambela Wamena, Guji Zone, Oromia
Altitude: 1900-2300 meters
Producer: Dimtu Tora Wet Mill
Variety: Dega, Kurame, 74110

Organic Guji Dimtu Tora G1 Natural is a vibrant and aromatic coffee sourced from the Dimtu Tora kebele in the Hambela Wamena woreda, located in the Guji zone in Oromia, Ethiopia. This coffee comes to us from Azeb Tadesse and was processed at the Dimtu Tora coffee processing station, a mill established in 2022. The coffee was grown at altitudes ranging from 1900 to 2300 masl, contributing to its complex flavor profile.

Natural Processing

This coffee underwent natural (dry) processing at the Dimtu Tora site. Ripe cherries were hand-sorted and sun-dried on raised beds for roughly two weeks. The beans were dried until they reached a moisture content of 10–12%.

Traceability at Dimtu Tora was ensured through a voucher system tracking cherries from farmers to storage and conditioning bins, maintaining transparency and quality control throughout the process.

About Organic Coffee

This coffee is certified Organic, reflecting sustainable and environmentally conscious farming practices. The farming system integrates shade trees such as Enset, Albizia, Acacia, Militia, and Polyscias, supporting agroforestry and biodiversity. The varieties include Dega, Kurame, and 74110, grown in rich volcanic soil.

The Guji Zone

The Guji zone is renowned for its high-quality coffee and rich cultural heritage. Hambela Wamena, where Dimtu Tora is located, borders Kercha, Gedeo (SNNP), Shakiso, and Uraga woredas. The region's elevation and climate create ideal conditions for coffee cultivation.

Smallholder farmers play a vital role in the coffee supply chain, contributing to the area's reputation for producing exceptional organic coffees.

Quality Grades for Ethiopian Coffee

In Ethiopia, coffee grading is based on both physical and cup qualities, including altitude, imperfections, and flavor. The grades range from 1 (highest) to 9 (lowest), with grades 1 and 2 classified as specialty coffee.

LIGHT-MEDIUM ROAST

Cupping Notes: Rich and balanced with sweet brown sugar flavor punctuated by nice blueberry characteristics
Acidity: Winey and sweet
Body: Medium body, smooth
Region: Southern Ethiopia
Process: Washed
Varietal: Landrace
Altitude: 1,600 - 1,900 masl

Sidamo is south of Addis Ababa and shares a border with Guji. Until very recently, Sidamo was a sub-region of Guji but was formed into its administrative state in 2020. Sidamo is the largest coffee-growing region in Ethiopia and is well-known throughout the world for the quality of its coffee.

Coffee originated in Ethiopia and grows wildly in the coffee-growing regions there. Unlike in other coffee-growing countries, which have one or very few coffee varieties on a farm, it is far more varied in Ethiopia. Therefore, most coffee labels say “heirloom varieties.” Ethiopian coffee farms are generally extremely small, the vast majority less than 3.5 hectares, and thus do not produce immense quantities of coffee. So, they band together into cooperatives or other groups and operate washing stations.

LIGHT-MEDIUM ROAST

Medium Body, Citric acidity
TASTING NOTES: Sweet, balanced fruit tones, Floral aftertaste
ALTITUDE: 900 ‐ 1500 meters
HARVEST: October ‐ February
SOIL TYPE: Volcanic loam
REGION: Gedeo Zone
VARIETIES: Bourbon, Arabica
COFFEE PROCESSING: Wet
DRYING: Bed drying

MEDIUM ROAST

TASTING NOTES

Aroma: Intense

Flavor: Sweet, caramel, chocolate, plum, raisins

Aftertaste: Lingering, rich, chocolaty

Acidity: Delicate

Body: Full, rich, creamy

This coffee grower association is comprised of 120 coffee growers and their families who are dedicated to the production of organic coffee and are also certified by Rain Forest Alliance. Located in the northern department of Santander which is blessed with lush natural forest, abundant water resources and mineral rich soil. The average farm size is about 25 acres and each farm runs its own micro wet mill and drying facilities, assuring top quality control from cherry to parchment. Colombian coffees are very well balanced and are produced throughout the year making them a good choice as a stand-alone varietal to a base component in the majority of blends and roast profiles.

MEDIUM ROAST

Cupping: Stone fruit, honey, lemongrass, chamomile; Clean, balanced & sweet with a light floral character

Acidity: Bright, vibrant

Body: Light, smooth

Region: West / Central Valley

Process: Washed

Altitude: 1,400 - 1,600 masl

Varietal: Caturra & Catuai

This coffee is processed at Beneficio La Eva in Sarchi. Cherry from select producer clients is collected at La Eva’s buying stations located throughout the Western and Central Valley regions and transported to La Eva for wet processing. Individual producer or buying station lots are separated for wet processing to maintain their individual characteristics, then later blended to produce “Las Trojas Superior” unique flavor profile. The parchment is later milled at the same facility prior to shipment ensuring quality control throughout the supply chain.

MEDIUM ROAST

AROMA: Chocolate, caramel

FLAVOR: Nectarine, peaches, hints of dark chocolate

AFTERTASTE: Rich, winey

ACIDITY: Vibrant, tangy

BODY: Full, rich, smooth

Huehuetenango is the highest and driest of the three non-volcanic coffee regions under cultivation. Thanks to the dry, hot winds that blow into the mountains from Mexico's Tehauntepec plain, the region is protected from frost, allowing Highland Huehue to be cultivated up to 6,500 feet (2,000 meters). The extreme remoteness of Huehuetenango requires all producers to process their own coffee. Fortunately, the region has an almost infinite number of rivers and streams, so a mill can be placed almost anywhere. Zaculeu, named after the pre-Colombian Mayan archeological site

in Huehuetenango, is a blend of fine coffee sourced from a select group of small producers. This coffee is one of the most intensely flavored and fragrant coffees in all of Latin America.

MEDIUM ROAST

Cherry AA is a premium-grade naturally processed Indian Arabica, sourced from the fertile highlands of Southern India. Produced from fully ripe, hand-picked cherries and sun-dried in the cherry, this coffee delivers excellent bean uniformity, refined sweetness, and aromatic clarity. The AA grading ensures larger bean size, consistent roasting performance, and superior cup balance.

• Fragrance / Aroma: Floral, lightly fruity

• Flavor Notes: Soft fruit, gentle sweetness, subtle florals

• Acidity: Balanced

• Body: Medium, smooth

• Processing: Natural / sun-dried

• Origin: Southern India

MEDIUM ROAST

Mysore Nuggets Extra Bold (MNEB) is a premier single-origin washed Arabica coffee sourced from the renowned estates of the Chikmagalur region in Karnataka’s Western Ghats, long celebrated as one of India’s finest specialty grades. Selected for its exceptionally large, dense, and uniform Extra Bold beans—the “nuggets” that give this coffee its name—this lot roasts beautifully in small batches to reveal a clean, harmonious cup with rich notes of dark chocolate, toasted nuts, sweet caramel, and subtle hints of citrus. Its medium-to-full body delivers a smooth, velvety mouthfeel and balanced, gently integrated acidity, creating a refined yet approachable profile that shines whether enjoyed black as a pour-over or French press, or in creamy espresso-based drinks. With its heritage as a top-tier Indian Arabica and its consistent quality, Mysore Nuggets Extra Bold offers coffee lovers a taste of traditional excellence from one of the world’s most storied growing regions—freshly roasted and ready to enjoy.

• Fragrance / Aroma: Clean, sweet, lightly citrusy

• Flavor Notes: Chocolate, caramel, citrus

• Acidity: Mild and smooth

• Body: Medium, refined

• Screen Size: 19

• Altitude: High-altitude estates (Coorg & Chikmagalur)

• Processing: Washed

• Origin: Karnataka, India

MEDIUM ROAST

This exceptional coffee is dried in a way that virtually eliminates any acid. Highly recommended for coffee lovers who sometimes experience stomach upset from coffee acidity!

ALTITUDE: 1,000 - 1,500 meters

HARVEST: June - September

AVAILABILITY: September - February

SOIL TYPE: Red clay

REGION: Malabar Coast, Karnataka & Kerala

VARIETIES: Kent, Catimor, S.795

COFFEE PROCESSING: Washed

DRYING: Monsooned

MEDIUM ROAST

AROMA: Bright chocolate, floral, citrus

FLAVOR: Grapefruit, orange, blackberry, raspberry, honey

AFTERTASTE: Lingering, winey

ACIDITY: Bright, tangy

BODY: Smooth, juicy, syrupy, silky

Kenya is situated along the East African Coast and the equator. The country is surrounded by Tanzania, Uganda, Ethiopia and Somalia. Arabica was introduced by French Missionaries in about 1894. The first commercial plantations were established around 1908. Kenyan Coffee is celebrated as one of the top bold and distinctive flavor profiles in the coffee world. AA Plus refers to screen size 18 up and top cup quality. It is a fully washed coffee with a specialty coffee association {SCA} score ranging from 85-90. Most of the top producing areas are found around the second tallest mountain in Africa, Mt. Kenya which stands at 5,199 meters. The rich volcanic soils coupled with an annual rainfall of around 1,000-1,200mm makes the ideal climate to develop the top aroma and flavor notes. Each county has small farms who generally band together to form local grower associations and/or cooperatives as well as larger estates giving the country a diverse production base. Walker Coffee has strong historical family ties to Kenya which gives them unique access to the very best coffees available in the country.

MEDIUM ROAST

AROMA: Nutmeg, jasmine

FLAVOR: Dark chocolate, caramel, lemon grass, oranges

AFTERTASTE: Floral, lingering

ACIDITY: Citrus, vibrant

BODY: Full, juicy, creamy

Chiapas is the southernmost region in Mexico, sharing a border with Guatemala to the west, and Oaxaca to the east. These organic coffees are produced mainly in the highlands of Motozintla & Soconusco area and are sourced exclusively from farmers who belong to well established cooperatives and whom are certified by OCIA (USA) & IMO/Naturland (Germany) among others. The mountainous highlands of Chiapas provide an ideal climate in terms of temperature and humidity for arabica cultivation; it’s also home to some breathtaking vistas and numerous ancient Mayan archeological sites. Coffee in this region is cultivated by smallholders, often descendants of the indigenous tribes who plant, harvest and prepare the coffee themselves a by hand, sparing no effort to obtain a product which makes them proud.

MEDIUM ROAST

AROMA: Chocolate, brown spice

FLAVOR: Dark chocolate, earthy, molasses, dried red fruit

AFTERTASTE: Lingering, rich, chocolaty

ACIDITY: Mild, winey

BODY: Rich, smooth, creamy

Sumatra is a distinctive area for Indonesian coffee production. A volcanic island with good elevation and fertile volcanic soil, two great characteristics for a successful cultivation. On this large island, the best arabica coffees come from the northern provinces of Aceh and North Sumatra around Lake Toba. Gayo coffee is sourced in the Aceh region from several small villages around the Central Gayo regency. The processing of Sumatran coffee (like in most of Indonesia) is very unique. Farmers in Sumatra process the coffee beans with what is called the wet hulling or “giling basah” method. As soon as the cherries are harvested, they are depulped using rustic local machines. The beans are then stored in bags or tanks for (dry) fermentation overnight. The next morning, farmers wash the remaining pulp from the beans and after a quick dry (to 35-40%) the coffee is brought to a hulling station to be hulled (ergo the wet hulled method). After hulling, beans are dried to 12% moisture. The wet-hulling process results in a more earthy and less acidic coffee. Together with its full body and some nice notes of fruits and berries, these are the distinctive features of Sumatran coffees.

MEDIUM ROAST

Tasting Notes:

AROMA: Chocolate

FLAVOR: Dark chocolate, raspberry, blueberry, orange Lingering, fruity

AFTERTASTE: Lingering, fruity

ACIDITY: Bright, citric

BODY:Rich, smooth, juicy

GENERAL INFORMATION:

REGION: Kilimanjaro & Arusha

VARIETIES: Bourbon, N39, Kent, Comfact, Nyasa

ALTITUDE: 1,100 - 1,700 meters

SOIL TYPE: Volcanic Loam

HARVEST: May - December

COFFEE PROCESSING: Washed

DRYING: Sun/Patio

This coffee is a blend from various coffee producers from across the Kilimanjaro and Arusha regions. Some of the farmer groups where this coffee was sourced from include Usseri cooperative, Mrimbo Uuwo and Ukibi Farmers Group. These groups come from districts in Kilimanjaro such as Hai and Moshi Rural district, in addition the coffee was also sourced from Meru district close to the town of Arusha. The producers of this blend typically have farms between 1-2 hectares in size and intercrop with Banana’s and avocado. Many of the farms rely on organic means to fertilize their coffee, such as using animal manure and mulch from maize production. The coffee is fully washed and processed on the farms using locally made hand pulpers, buckets for fermentation and dried on mats or raised beds. Once the parchment has dried the farmers usually sell the parchment as and when they require money.

MEDIUM DARK ROAST

AROMA: Caramel, brown sugar, nutty

FLAVOR: Heavy body, Dutch cocoa, soft acidity, very balanced, cocoa finish

AFTERTASTE: Lingering, clean, sweet

ACIDITY: Mild

BODY: Smooth, creamy, rich

Region: Cerrado Mineiro, Minas Gerais

Process: Natural

Altitude: 1060 masl

Varietal: Yellow Catuai

Cerrado refers to a region in the west of Minas Gerais state. The coffee grown here flourishes in the hot, wet summers and cool, dry winters. The Cerrado Mineiro coffee region only began producing its tasteful beans as of 40 years ago, and the majority of the farms range from medium-sized hectares to larger plantations. Due to the vast majority of coffee producers in Cerrado Mineiro, the Brazilian Forest Code requires farmers to set aside 35% of their land for conservation. Brazilian coffees are a key component in a number of different blends, most notably espresso blends.

The Cerrado Mineiro region is the first “Designation of Origin” in Brazil, located in the northwest of the Minas Gerais state in central part of the country. The coffees under this Designation of Origin are “Origin and Quality Guaranteed” by the Cerrado Minerio Region – D.O. Regulatory Board, and each bag carries a QR code connecting it to the specific farm and farmer who produced the coffee. This adds an additional layer of traceability which is often difficult in the massive coffee growing regions of Brazil.

MEDIUM DARK ROAST

AROMA: Brown sugar, honey, cocoa, dark chocolate

FLAVOR: Dark chocolate, caramel, nutty, dried cherries

AFTERTASTE: Lingering, chocolaty

ACIDITY: Mild

BODY: Rich, creamy, silky

Java Est. Washed A/WP-1X PTP Est. Jampit is a premium Arabica coffee from Indonesia’s state-owned Jampit Estate (managed by PTP Nusantara) on East Java’s Ijen Plateau. Established by the Dutch in the 18th century, it’s grown at 3,500–5,000 feet in volcanic soil, with harvests from May to September.

This wet-processed (washed) coffee, graded WP-1X (wet-polished grade 1), features larger “bold” beans and a clean profile from 36-hour fermentation and sun-drying. It has low acidity, heavy body, and a smooth finish, with flavors of bittersweet chocolate, baking spices, nuts (e.g., almond), syrup, and occasional notes like root beer or black licorice.

It’s sweeter and cleaner than typical Indonesian coffees, with a juicy rich cup.

MEDIUM DARK ROAST

AROMA: Chocolate, brown spice

FLAVOR: Caramel, chocolate, brown spice, raisin

AFTERTASTE: Lingering, chocolaty

ACIDITY: Mild

BODY: Rich, creamy, silky

Sulawesi (formerly Celebes), is another of Indonesia’s islands famous for its Arabica coffees. The Island boasts three highland regions producing beautiful Arabicas; Toraja, Kalossi and Mamasa. Kalossi Arabica is produced in the highlands south of Tanah Toraja in the region of Enrekang. The coffee owes its name to the regions capital city Kalossi. The high altitude and volcanic soil is perfect for growing coffee and the yearly production ranges from 5,000 to 10,000 tons. All Kalossi Arabicas are produced with the wet hulling method which is also used in North Sumatra. This produces a coffee known for its rich, earthy body and smooth finish. The bean features delightful berry flavour notes and an exotic aroma and like other Indonesian coffees, Kalossi Arabica has a very low acidity. The majority of the coffee comes from smallholder farmers who each have approximately 1 to 1.5 ha and sell directly to private processors/exporters.

FULL CITY ROAST (Just before second crack)

We leave our Guatemala Huehuetenango in the roaster just a little longer to give this coffee a nice, rich dark color. It's not French Roast dark and oily, but it is slightly darker than our medium roast.

AROMA: Chocolate, caramel

FLAVOR: Nectarine, peaches, hints of dark chocolate

AFTERTASTE: Rich, winey

ACIDITY: Vibrant, tangy

BODY: Full, rich, smooth

Huehuetenango is the highest and driest of the three non-volcanic coffee regions under cultivation. Thanks to the dry, hot winds that blow into the mountains from Mexico's Tehauntepec plain, the region is protected from frost, allowing Highland Huehue to be cultivated up to 6,500 feet (2,000 meters). The extreme remoteness of Huehuetenango requires all producers to process their own coffee. Fortunately, the region has an almost infinite number of rivers and streams, so a mill can be placed almost anywhere. Zaculeu, named after the pre-Colombian Mayan archeological site

in Huehuetenango, is a blend of fine coffee sourced from a select group of small producers. This coffee is one of the most intensely flavored and fragrant coffees in all of Latin America.

FULL CITY ROAST (Just before second crack)

This delicious, exotic entry is smooth like an Indonesian coffee, winey and complex like an African coffee, and robust like a great South American coffee. It's the United Nations of coffee with a little darker roast, exciting and unusual; Very acidic

PRODUCER INFORMATION:

REGION: Near Mt. Wilhelm

ALTITUDE: 1,525 - 2,125 meters

HARVEST: April - September

AVAILABILITY: June - November

SOIL TYPE: Volcanic Loam

VARIETIES: Typica, Bourbon

COFFEE PROCESSING: Wet Processed

DRYING: Bed Drying - Tarps

CERTIFICATIONS: Fair Trade, Organic

TASTING NOTES:

CUP NOTES: Balanced cup with chocolatey notes. Clean and sweet aftertaste

FLAVOR NOTES: Sweet black tea and rich to medium body.

MEDIUM ROAST - 8 oz

Tasting Notes: Tasting Notes: Grapefruit, Lemon, Milk Chocolate, Dried Fruit, Caramel, Graham

Juicy body, lively acidity.

Grown at an altitude of about 2000 ft, all coffee trees at Kona Hills are 100-yr-old trees. The coffee farm of Kona Hills is located on a small 6-acre estate in the Kona District south of Honanaunau. It has a unique location on the slopes of Mauna Loa, with an altitude of more than 2,000 feet. The volcanic soil provides the coffee trees with rich minerals and nutrients, allowing Kona Hills Coffee to produce excellent quality coffee beans. Since 1986, this family-owned business run by Japanese immigrants and local Hawaiians has adhered to traditional growing and processing methods to maintain the unique flavor of Kona coffee.

Kona Hills Coffee, which specializes in the Kona Typica variety of coffee beans, follows strict grading standards based on the size, shape, weight and defects of the beans. This insistence on quality has resulted in their coffee receiving a score of 92 points in the cupping test. Their coffee exhibits a rich layer of flavors including fruit, floral, nutty, milk chocolate, caramel and a hint of sweetness that combine to provide consumers with a unique tasting experience.

MEDIUM ROAST - 8 oz

Only sold in whole bean format to preserve freshness.

Flavor Profile: Passion fruit, peach, raspberry, white chocolate

Country: Colombia
Region: Huila
Variety: Wush Wush
Harvest Season: 2025
Altitude: 1900 MASL
Process: Anaerobic fermentation / Washed
Drying Process: Parabolic drying bed

Discover our rarest and most exclusive selection of Colombian coffee. This washed Wush Wush, grown in the mountains of Huila, is an extraordinary gem, produced in limited lots and elevated through a slow, precision-controlled anaerobic fermentation. It reveals a symphony of passion fruit, peach, raspberry, white chocolate, and tropical fruits. A masterpiece for palates seeking the rare, the refined, and the unforgettable.

MEDIUM ROAST - 8 oz

Flavor Profile: Hibiscus Flower, Ripe Cherry, Wild Strawberry

Farm: Esmerelda Negra

Processor: Boris Herrera

Country: Colombia

Region: Santuario - Risaralda

Variety: Red Bourbon

Harvest Season: 2025

Altitude: 1800 MASL

Process: Washed

Processing: Fruit Maceration, co-fermentation (65 Hours)

Drying Process: Parabolic drying bed

This elegant Red Bourbon is the result of a controlled anaerobic fermentation and a directed co-fermentation lasting 65 hours with delicate Hibiscus flower petals, which bring complexity, balance, and a vibrant aromatic expression to the coffee. During the process, the flower releases natural compounds that interact with the sugars and microorganisms present, modulating the pH and promoting a precise and harmonious fermentation. The result is a refined coffee, where science and sensibility meet to reveal subtle notes of hibiscus flower, red fruits, and a gentle natural sweetness an alchemy of technique, origin, and intention.

The tasting experience opens with a burst of juicy red cherry, immediately enveloping the palate with vibrancy. Soon after, hibiscus flower emerges delicate, elegant, and refreshingly floral adding aromatic depth and amplitude. The body is medium and silky, flowing with grace, while a subtle undertone of light caramel balances the cup and enhances the coffee's natural refinement. The finish is clean, floral, and persistent, leaving a refined impression that lingers like the memory of fine perfume.

Mild enough to ease you into your day but with enough character to convince you the day has possibilities - A blend of Brazil and Guatemala medium roast beans. A nice, balanced, smooth cup of coffee, widely liked.

Named for a long-term, dedicated staffer at our roasting facility who loved to tinker with blends, he inspired this great blend of Central and South American coffees teamed with a great Indonesian, all roasted to a full city brown. Delicious!

A bold, rich blend, without a trace of bitterness. Equal parts signature French roast, mixed with medium roast Central & South American beans.

Just the kind of cup you could see yourself drinking on the banks of the Seine…

A range of roasts - medium to French - make up this bold, rich cup of coffee, featuring beans from Brazil, Colombia and Guatemala. Great for espresso!

Our signature espresso coffee for 35 years; makes incredible espresso and lattes but delicious any way you choose to brew it. Smooth, no bitterness, almost nutty. Brazil bean.

Very dark and oily, for those seeking a strong, bold taste. Brazil bean.

The most superlative espresso we've cupped in many years; creates perfect cremma, bold without a hint of bitterness; makes perfect espresso but we brew it as drip coffee also.

MEDIUM ROAST

Well-balanced, nutty, chocolaty, with low acidity. SSFC (Strictly Soft Fine Cup) beans are grown under 1200 meters above sea level to be free of harsh flavors.

MEDIUM-DARK ROAST

Mountain Water Processed, this rich and full-bodied cup of decaf will make you think you're drinking the real thing. Highly recommended for people who like a bold cup of coffee.

Our decaf equivalent of our signature French Roast; this is a French roast of our Decaf Brazil bean.

MEDIUM ROAST; BRAZIL

All of our flavored coffees are made with a medium roast Brazil bean. The softer bean (farmed at a lower altitude) helps with flavor absorption, and provides a rich, smooth backdrop to all your favorite flavors.

Belgian Chocolate: Smooth, delicious milk chocolate, with the perfect hints of vanilla

Butterscotch Praline: Buttery, mildy alcoholic, sweet, creamy nuttiness

Cafe French Vanilla: A deeply satisfying creamy vanilla

Chocolate Macadamia Nut: Creamy, cocoa, nutty and rich (formerly Chocolate Turtle Sundae)

Cinnamon-Hazelnut: Delicious, subtle and soothing. Cinnamon, Nutty

Dulce De Leche: A slightly sweetened condensed milk flavor, subtle, much like the Mexican dessert. (RETIRED)

Hazelnut Cream: One of our top sellers for many years; predominately hazelnut with creamy vanilla notes.

Salted Caramel: Buttery caramel with a touch of salt.

Snickerstrudel: Cinnamon, Sweet, Creamy Icing, Brown Sugar

Southern Pecan: Our best-selling flavored coffee! Nutty, Pecan, Earthy, Creamy, Vanilla

Vanilla Nut: Delicious vanilla with a hint of creamy, nutty flavor

Viennese Cinnamon: Intensely cinnamon flavor

White Russian: Creamy, Alcoholic, Sweet, Whiskey, Vanilla

MEDIUM ROAST; BRAZIL

Available in 6-lb increments as that is the minimum needed to mix custom orders properly.
Please allow 2-3 business days to prepare before shipping.

All of our flavored coffees are made with our medium roast Brazil bean. The softer bean (farmed at a lower altitude) helps with flavor absorption, and provides a rich, smooth backdrop to all your favorite flavors.

Almond Amaretto: Sweet almond with an extra smooth amaretto character

Bourbon Pecan: A smooth buttery pecan with light bourbon topnotes

Cafe Amaretto: Cherry, Sweet, Alcoholic

Chai Spice: Chai flavor with warm spicy notes

Coconut Cream: Reminiscent of a coconut daiquiri, this staff favorite makes an exceptional iced coffee.

Creme Brulee: Creamy, Sweet, Vanilla, Buttery

Danish Pastry: A cinnamon and pecan combo, just like a danish pastry

Dulce de Leche: Just like the Mexican dessert

English Caramel: Subtle, with character: Creamy, Caramel, Butter, Toffee, Rich

German Chocolate Cake: Chocolate, with a hint of Vanilla and Coconut (TEMPORARILY SOLD OUT)

Gingerbread Latte: Warm ginger spices with creamy undertones

Irish Cream: Creamy, Liquor, Alcoholic, Milky

Peppermint Mocha: Minty, Cocoa, Fresh, Creamy, Milky

Pumpkin Spice: The classic fall favorite

S’mores: Chocolate, marshmallow and graham crackers

Tiramisu: Ladyfinger cakes, espresso, sweet cream, rum, chocolate

Totally Nuts: Indulge in the rich flavors of almond, hazelnut, macadamia nut, chestnut and golden pecans.

MEDIUM ROAST; BRAZIL

Wake up to the indulgent charm of Bananas Foster Flavored Coffee — a rich, velvety medium roast that brings the classic Southern dessert straight to your cup. Imagine ripe bananas caramelized in brown sugar, kissed with warm cinnamon, a touch of buttery rum, and subtle spices, all perfectly balanced with smooth, comforting coffee. Whether you savor it black, with a splash of cream, or as a decadent latte, every sip delivers that irresistible dessert-like warmth and aroma. More than just flavored coffee, it’s a sweet escape in a mug — turning your daily ritual into a cozy, nostalgic treat. Treat yourself to Bananas Foster Flavored Coffee and let every cup remind you that mornings were made for indulgence.

All of our flavored coffees are made with our medium roast Brazil bean. The softer bean (farmed at a lower altitude) helps with flavor absorption, and provides a rich, smooth backdrop to all your favorite flavors.

MEDIUM ROAST; BRAZIL SAN LORENZO

One sip and you’ll understand the name.

Buttery caramel melts into creamy vanilla, then a bold hit of coffee liqueur kicks in—smooth, rich, and just a little reckless.

This is the flavored coffee that doesn’t play it safe. Brew it strong, pour it hot, and let it turn an ordinary morning into pure island mischief.

All of our flavored coffees are made with our medium roast Brazil San Lorenzo bean. The softer bean (farmed at a lower altitude) helps with flavor absorption, and provides a rich, smooth backdrop to all your favorite flavors.

Flavor profile: Buttery Caramel, Creamy Vanilla, Coffee Liquor

MEDIUM ROAST DECAF RAZIL SAN LORENZO BEANS

Our most popular decaf flavored coffee!

Flavor Profile - Nutty, Pecan, Earthy, Creamy, Vanilla

MEDIUM ROAST; BRAZIL SAN LORENZO

Available in 6-lb increments as that is the minimum needed to mix custom orders properly.
Please allow 2-3 business days to prepare before shipping.

All of our flavored coffees are made with our medium roast Decaf Brazil San Lorenzo bean. The softer bean (farmed at a lower altitude) helps with flavor absorption, and provides a rich, smooth backdrop to all your favorite flavors.

Almond Amaretto: Sweet almond with an extra smooth amaretto character

Belgian Chocolate: Smooth, delicious milk chocolate, with the perfect hints of vanilla

Bourbon Pecan: A smooth buttery pecan with light bourbon top-notes

Butterscotch Praline: Buttery, mildy alcoholic, sweet, creamy nuttiness

Cafe Amaretto: Cherry, Sweet, Alcoholic

Cafe French Vanilla: A deeply satisfying creamy vanilla

Chai Spice: Chai flavor with warm spicy notes

Chocolate Macadamia Nut: Creamy, cocoa, nutty and rich

Cinnamon-Hazelnut: Delicious, subtle and soothing. Cinnamon, Nutty

Coconut Cream: Reminiscent of a coconut daiquiri, this staff favorite makes an exceptional iced coffee.

Creme Brulee: Creamy, Sweet, Vanilla, Buttery, Burned Sugar

Danish Pastry: A cinnamon and pecan combo, just like a danish pastry

Dulce De Leche: A slightly sweetened condensed milk flavor, subtle, much like the Mexican dessert. (TEMPORARILY SOLD OUT)

English Caramel: Subtle, with character: Creamy, Caramel, Butter, Toffee, Rich (TEMPORARILY SOLD OUT)

German Chocolate Cake: Chocolate, with a hint of Vanilla and Coconut (TEMPORARILY SOLD OUT)

Gingerbread Latte: Warm ginger spices with creamy undertones

Hazelnut Cream: One of our top sellers for many years; predominately hazelnut with creamy vanilla notes.

Irish Cream: Creamy, Liquor, Alcoholic, Milky

Peppermint Mocha: Minty, Cocoa, Fresh, Creamy, Milky

Pumpkin Spice: The classic fall favorite

Salted Caramel: Buttery caramel with a touch of salt

S’mores: Chocolate, marshmallow and graham crackers

Snickerstrudel: Cinnamon, Sweet, Creamy Icing, Brown Sugar

Tiramisu: Ladyfinger cakes, espresso, sweet cream, rum, chocolate

Totally Nuts: Indulge in the rich flavors of almond, hazelnut, macadamia nut, chestnut and golden pecans.

Vanilla Nut: Delicious vanilla with a hint of creamy, nutty flavor

Viennese Cinnamon: Intensely cinnamon flavor

White Russian: Creamy, Alcoholic, Sweet, Whiskey, Vanilla

MEDIUM ROAST; BRAZIL

Wake up to the indulgent charm of Bananas Foster Flavored Coffee — a rich, velvety medium roast that brings the classic Southern dessert straight to your cup. Imagine ripe bananas caramelized in brown sugar, kissed with warm cinnamon, a touch of buttery rum, and subtle spices, all perfectly balanced with smooth, comforting coffee. Whether you savor it black, with a splash of cream, or as a decadent latte, every sip delivers that irresistible dessert-like warmth and aroma. More than just flavored coffee, it’s a sweet escape in a mug — turning your daily ritual into a cozy, nostalgic treat. Treat yourself to Bananas Foster Flavored Coffee and let every cup remind you that mornings were made for indulgence.

All of our flavored coffees are made with our medium roast Brazil bean. The softer bean (farmed at a lower altitude) helps with flavor absorption, and provides a rich, smooth backdrop to all your favorite flavors.