| Fresh Roasted Coffee |
Single Origin Varieties
Brazilian Coffee
Colombian Supremo
Costa Rica Tarrazu
El Salvador Peaberry
Jamaican Blue Mountain
Kenya AA
Kona Coffee
Mexican High Grown
Monsoon Malabar
Sumatra Mandheling
Tanzania Peaberry
Organic Coffee Beans
Guatemala Shade Grown
Ethiopian Yirgacheffe Organic
New Guinea Organic
Organic Peruvian
Specialty Blends
African Safari Blend
Breakfast Blend
Coffee Break
Daily Blend
Estate Blend
Half n Half
Hawaiian Blend
House Blend
Mocha Java
Dark Roasted Beans
French Roast
French Roast Kenya AA
House Dark Roast
Italian Espresso Roast
Malabar Light Espresso
Mexican Velvet Roast
Organic New Guinea Dark Roast
Organic Golden Sunrise Espresso
Sumatra Dark Roast |
|
Fresh Roasted Gourmet Coffee
|
Coffee varieties refers to the diverse forms derived through selective breeding or natural selection of coffee plants. In essence they represent subspecies of the several coffee species. Coffee beans from different places may have distinctive characteristics such as flavor (flavor criteria includes terms such as "citrus-like" or "earthy"), caffeine content, body or mouthfeel, and acidity. These reflect the local environment where the coffee plants are grown, their method of process, and the genetic subspecies. In this sense, coffee can be considered similar to wine which also demonstrates clear regional variation.
|
|
|
|
BRAZILIAN SANTOS - South American Coffee
Brazil Coffee yields a low acidity, medium body, pleasant aroma and a smooth mild sweet and nutty flavor.
|
|
|
|
|
|
|
COLOMBIAN SUPREMO - South American Coffee
Supremo has consistent good taste and is the best coffee from Colombia. Colombian Coffee has a well-rounded full body, good acidity, mildly sweet flavor and a wonderful aroma.
|
|
|
|
|
|
|
COASTA RICA TARRAZU SHB - Central American Coffee
Tarrazu coffee beans are said to have some of the best soil conditions & highest altitudes for growing coffee. Our Costa Rica Coffee is a strickly hard bean (SHB) that has an exceptionally sweet, winey vibrant flavor with chocolate and spice undertones. This well balanced, fine acidity and coffee is great coffee to start your day.
|
|
|
|
|
|
|
EL SALVADOR PEABERRY VIENNESE ROAST
- Central American Coffee
RAINFOREST ALLIANCE CERTIFIED COFFEE
Our El Salvador Peaberry Viennese roast is sublime. A mellow, smooth, rich, full bodied coffee with caramel/chocolaty notes. This extraordinary coffee is one of my favorite.
|
|
|
|
|
|
|
ETHIOPIAN YIRGACHEFFEE - African Coffee
FAIR TRADE ORGANIC COFFEE
Yirgacheffe is consider the best among Ethiopian coffees and one of the finest and exotic in the world. Ethiopian Yirgacheffee is characterized by its unique intense flavor and winy berry undertones. Its superb body, virbrant finish and soft floral aroma is a must try for any coffee lover.
|
|
|
|
|
|
|
GUATEMALAN ANTIGUA - Central American Coffee
SHADE GROWN FAIR TRADE ORGANIC COFFEE
Guatemala's high altitude and rich volcanic soil are ideal for producing quality coffee beans. A distinct flavorful coffee with medium-to-full body, unique spicy, chocolatly notes and clean aftertaaste
|
|
|
|
|
|
|
JAMAICAN BLUE MOUNTAIN COFFEE
100% Authentic Jamaica Blue Mountain Coffee One of the world's most questionable coffees. Is it worth it? 100% Jamaican Coffee is characterized having absolute balance with a full body, sparkling aroma, bright acidity, and a silky smooth, slightly sweet flavor. Beware, often coffees of lesser quality are packaged under its name and some may not be grown in Jamaica at all. One solution to its high price is to try New Guinea. So, what is the most expensive coffee.  |
|
|
|
|
|
|
KENYA AA - African Coffee
Kenya Coffee is one of the finest and most consistent coffees in the world. Kenya AA is the highest grade available and has a clean crisp flavor, notable winy spirited aftertaste, excellent body with light black currant undertones
|
|
|
|
|
|
|
HAWAIIAN KONA COFFEE -
100% Authentic Hawaiian Coffee! Kona Coffee is among the best coffee in the world. are always clean and balanced, medium to full body, a cheerful acidity with a great flavor.
|
|
|
|
|
|
|
PAPUA NEW GUINEA
FAIR TRADE ORGANIC COFFEE - Indonesia Coffee
New Guinea is great alternative to Jamaica Blue Mountain. Medium to full-body with a delicate sweetness and bright clean taste. Cultivation started in 1937 with seeds imported from Jamaica's Blue Mountain region.
|
|
|
|
|
|
|
MEXICAN HIGH GROWN (SHB) - Central America
This strickly hard bean coffee has a sweet, nutty flavor with a mild body and chocolaty notes.
|
|
|
|
|
MONSOON MALABAR AA - India Coffee
This coffee is named after the process of leaving the coffee beans outside in a open warehouse throughout the monsoon season. This process causes the coffee to ripen from the fresh green color to a pale yellow. Due to this unique process the bean doubles in size, increases body and lowers the acidity. Monsooned Malabar is full bodied, low acidity with a spicy woody flavor.
|
|
|
|
|
|
|
PERUVIAN - South American
FAIR TRADE ORGANIC COFFEE
Light French Roast. Mild, medium body, smooth and slightly sweet flavor and low acidity.
|
|
|
|
|
|
|
SUMATRA MANDHELING - Indonesia Coffee
Sumatra coffee is low in acidity and one of the most full-bodied coffees in world. Sumatra has an earthy, syrupy body with sweet chocolaty notes. Takes cream or milk well. Great for cold brew coffee drinks
|
|
|
|
|
|
|
TANZANIA PEABERRY - African Coffee
When the seed of the coffee cherry does not split into two it forms a single, small round bean known as a Peaberry. This particular peaberry coffee bean is characterized by a mild winy acidity, bright and pleasant flavor, good body and deep richness. These little beans produce a lot of flavor in every coffee cup.
|
|
|
|
|
|
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is integral to producing a savory cup of coffee. When roasted, the green coffee bean expands to nearly double its original size, changing in color, taste, smell and density. Unroasted beans boast all of coffee’s acids, protein, and caffeine — but none of its taste. It takes heat to spark the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately break down and build up acids, unlocking the characteristic coffee flavor.
|
|
|
|
FRENCH ROAST
A vibrant full-bodied coffee with an intense robust flavor and aroma.
|
|
|
|
|
|
|
FRENCH ROAST KENYA AA
Our dark roasted kenya coffee makes an excellent cup of coffee with its clean bright acidity, deep, rich robust flavor and aroma. Our Darkest Roast
|
|
|
|
|
|
|
ORGANIC GOLDEN SUNRISE ESPRESSO ROAST
This morning eye-opener is a medium-dark roasted organic espresso that produces a nice rich golden crema. Its low acid and rubust flavor makes a mighty peppy cup coffee from a press pot or drip coffee maker. Our most popular espresso.
|
|
|
|
|
|
|
DARK ROAST HOUSE BLEND
Great tasting cup of coffee with a little more punch than our regular House Blend.
|
|
|
|
|
|
|
ITALIAN ESPRESSO ROAST
Our darkest espresso roast has strong, earthy, sweet rich flavor with a pungent aroma and chocolate undertones. Espresso coffee has less caffeine than lighter roasts. When making espresso, hot water passes swiftly through ground coffee leaving more caffeine in the ground rather than in your cup.
|
|
|
|
|
|
|
MALABAR LIGHT ESPRESSO
A mild, smooth and low acidity dark roast that brews well in a drip or espresso coffee maker.
|
|
|
|
|
|
|
MEXICAN VELVET ROAST
Rich, hardy flavor with nutty undertones and a creamy smooth finish.
|
|
|
|
|
|
|
ORGANIC NEW GUINEA DARK ROAST
Energetic, bold, smooth and flavorful with light sweet finish. Our Most Poupular Dark Roast
|
|
|
|
|
|
|
PERUVIAN FAIR TRADE ORGANIC COFFEE
Light French Roast. Mild, medium body, smooth and slightly sweet flavor and low acidity.
|
|
|
|
|
|
|
SUMATRA DARK ROAST
A dark roast that doesn't bite. Our strong flavored Sumatra dark roast has a rich, heavy body, very low acid and caramel/chocolate undertones. Double brew to make a rich and smooth iced coffee.
|
|
|
|
|
|
|
aerolatte - Stylish Satin Edition Milk Frother
The original steam free milk frother. The simple way to froth milk for perfect cappuccino, and hot chocolate. batteries included.
|
|
|
|
|
|
The coffee roasting process consists essentially of cleaning, roasting, cooling, grinding, and packaging operations. Green coffee beans are screened to remove debris. The green beans are then weighed and transferred to storage hoppers. From the storage hoppers, the green beans are dropped into roaster. Roasters typically operate at temperatures between 370 and 540 °F (188 and 282 °C), and the beans are roasted for a period of time ranging from a few minutes to about 30 minutes. Roasters are typically horizontal rotating drums that are heated from below and tumble the green coffee beans in a current of hot gases. The heat source can be supplied by natural gas. These roasters can operate in either batch or continuous modes and can be indirect- or direct-fired.
|
|
|
|
AFRICAN SAFARI BLEND
Ffull-bodied cup of coffee with incredible depth and rich, cocoa undertones.
|
|
|
|
|
|
|
BREAKFAST BLEND
Enjoy breakfast blend is full bodied, bright with a crisp aroma.
|
|
|
|
|
|
|
ORGANIC COFFEE BREAK
A medium-bodied coffee, rich, smooth and well balanced. Exceptional flavor and aroma
|
|
|
|
|
|
|
DAILY BLEND
Blend of Colombian and Mexican coffees
|
|
|
|
|
|
|
ESTATE BLEND
Full body, rich, smooth and flavorful. Excellence has transpired in this well crafted specialty coffee blend.
|
|
|
|
|
|
|
HALF CAFF
Caffeinated House Blend and Decaffeinated House Blend.
|
|
|
|
|
|
|
HAWAIIAN KONA BLEND
Hawaiian Kona Coffee and New Guinea Estate
|
|
|
|
|
|
|
HOUSE BLEND
Full body, sweet aroma and clean after taste. A satisfying cup of coffee that can be enjoyed all day long. Created with Indonesian, South and Central American Coffees.
|
|
|
|
|
|
|
ORGANIC MOCHA JAVA
Mocha Java is the world's first coffee blend. Full bodied, robust richness with a winy character. Traditionally Yeman and Java coffees are used to make up this blend. Since times have change a prices have gone up we now use Ethiopian Yirgacheffe and New Guinea.The name Mocha actually comes from the port where Yeman coffee beans were shipped from.
|
|
|
|
|
Fresh Roasted Gourmet Coffee
|
