These beans are grown in a beautiful region in Columbia. The climate there is considered prime for Arabica growth. After they sprout and grow in the lushious soil of Columbia, the beans are harvested and washed before being set out to dry naturally in the shade protected from the hot Columbian sun. The resulting coffee is a balanced bean with creamy hints of caramel and orange. The rich taste will linger on your tastebuds and brighten your morning.
Reigning from “the country of a thousand hills,” these beans traveled through the mountains of eastern Africa before arriving at your taste buds. They bring with them a taste of rhubarb, a hint of limeade, and a touch of honey to sweeten this medium roast. Grown above the beautiful Lake Kivu, the beans are careful not to pollute their rich environment. Farmers wash these beans in environmentally friendly stations that use the by-products of the coffee’s processing to make fertilizer, allowing nature to return to nature. That makes this coffee even sweeter.
Grown in volcanic loam soil, this coffee is then naturally processed and dried right on the border of Sao Paulo and Minas Gerais in Brazil by family-owned farms. From the rolling hills of Brazil, this coffee is roasted and ground in our shop just for your daily cup of joe. This creamy roast has a hint of cocoa and is a staple in all our blends and espresso for good reason.
With a smooth mouthfeel and complex flavor profile, this coffee is a favorite among the baristas. It comes from the sunny southern side of Mexico. Oaxaca, where the beans are grown, is known for its indigenous cultures. The state’s capital city has even been named a world heritage site. The rich culture these beans grew in carries into their flavor. A cup of this coffee holds notes of milk chocolate, almond and just a hint of lemon.
This coffee was borne of age old tradition. When wooden ships sailed from India to Europe carrying bright green coffee beans, the humid air below deck left the beans a golden yellow when they arrived. Once these beans were made into coffee, the taste was smooth and earthy. Today, this process is alive in a different form. The beans are exposed to the humid air of the Arabian Sea during monsoon season to replicate the process their ancestors underwent and recreate that smooth flavor. Now, recently harvested, we bring these beans to you for a taste of European history.
These beans are grown in the picturesque Kintamani Highlands on the island of Bali. While surrounded by blue skies and bluer waters, the beans are dried on patios after harvesting. The unique flavor that runs through this full medium roast has hints of licorice, vanilla and dark chocolate. They’ve come in from paradise for your morning cup of pleasure.
Like the Brazil Mogiana, these beans are from the sunny hills of Brazil. Grown in the same area by family-owned farms, this coffee also delivers notes of creamy cocoa but this time, without the caffeine. So if you want a taste of smooth Brazilian roast, without that caffeine kick, we’d love to pour you a cup.