Coffee (48)

Certification/Grading: EP, Organic Roast: Medium Tasting Profile: Chocolate, cinnamon, green apple. Grower: Coffee growers from Chiapas and Oaxaca Variety: Typica, Criollo, Bourbon, Mundo Novo, Caturra Region: Chipias and Oaxaca, Mexico Altitude: 900-1000 M Soil Type: Clay Minerals Process: Fully washed and sun dried.

Certification/Grading: SHB Roast: Medium Tasting Profile: Dark chocolate, bright fruit, butterscotch. Grower: Smallholder farmers from Antigua Variety: Bourbon, Catuai, Caturra, & Typica Region: Antigua Guatemala Altitude: 1200-1616 M Soil Type: Volcanic Loam Process: Fully washed and sun dried.

Certification/Grading: Organic/Swiss Roast: Medium Tasting Profile: Caramel, smooth, citrus Grower: Cooperativa Agricola de Servicisios Norandino Variety: Caturra, Bourpon, Catuai, Pache, & Catimor Region: Piura, Amazonas, Peru Altitude: 1100-1700 M Soil Type: Clay Minerals Process: Gully washed and dried in the sun and decaffeinated using the Swiss Water Process.

Certification/Grading: EP Roast: Medium Tasting Profile: Dried orange, berry, chocolate Grower: Smallholder farmers from Medellin Variety: Castillo, Caturra, Colombia, & Typica Region: Medellin, Antioquia, Colombia Altitude: 1300-1500 M Soil Type: Volcanic Loam Process: Fully washed and dried in solar dryers to protect the coffee from rain.

Certification/Grading: Natural Roast: Medium Tasting Profile: Elegant, smooth cup with cocoa notes. Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio Variety: Catuai and Mundo Novo Region: Parana and Sao Paulo Brazil Altitude: 750-1050 M Soil Type: Volcanic Loam Process: Pulped natural and dried in the Sun

Certification/Grading: AB Roast: Medium-light Tasting Profile: Pear, floral, jasmine, strawberry. Grower: Small cooperative farmers in the Mbeya area Variety: Bourbon & Kent Region: Mbeya Region of Tanzania Altitude: 1200-1900 M Soil Type: Clay Minerals Process: Fully washed and dried on raised beds

Certification/Grading: Natural Roast: Med-light Tasting Profile: Milk chocolate, fruity, caramel Grower: Smallholder farmers from thee Sidama zone. Variety: Indigenous Heirloom Cultivars Region: Sidama Zone, Ethiopia Altitude: 1700-1900 M Soil Type: Nitisols Process: Full natural, sorted by hand. Dried on raised beds.

Certification/Grading: FT, Organic Roast: Medium Tasting Profile: Salted caramel, silky sweet, citrus Grower: Cooperativa Agricola de Servicisios Norandino Variety: Caturra, Bourpon, Catuai, Pache, & Catimor Region: Piura, Amazonas, Peru Altitude: 1100-1700 M Soil Type: Clay Minerals Process: Gully washed and dried in the sun.

Certification/Grading: SHB/EP Roast: Medium Tasting Profile: Sweet apple, raisin, honey Grower: Micro farms in Alajuela Variety: Caturra & Catuai Region: Alajuela, Costa Rica Altitude: 1300-1445 M Soil Type: Volcanic Loam Process: Eco-pulped and dried in the sun.

A light-medium roast coffee blend featuring coffees with tasting notes that include cocoa, caramel, toffee and mild fruits. A perfectly balanced morning coffee that offers a stronger flavor when compared to the lighter breakfast blends.

Sweet Blend from Central America and Africa. Great for Sweet Espresso.

A medium roast blend of select coffees from Central and South America that is smooth, clean and consistent for a flavorful cup every time. Features a medium body with tasting notes that include nutty, sweet chocolate, mild citrus and a clean bright finish. These blended coffees are both natural/dry processed and wet mill washed/sun dried. These techniques are friendly to the environment, the rain forests and the living creatures of the high elevation mountains where these coffees are grown.

A very complex medium-dark roast of bright full flavor African grown coffees. Enjoy hints of toffee, caramel, chocolate, raisins, green apples, red fruits and even hints of cherries and black currant with a soft floral finish. Coffee cherries are often processed by hand at the home of the farmers after being hand picked. Quality standards are high and farmers adhere to these strict standards with environmentally friendly processing, washing the beans and leaving in the sun to dry, then hand sorting and packaging.

(1/2 Decaf – 1/2 Regular) A mixed medium roast of Swiss Water® decaffeinated and regular coffee for a lower caffeine content but retained flavor. Perfect for those who get the ‘jitters’ with full caffeine coffee and those who enjoy coffee later in the day but don't need that higher caffeine kick-start.

Roast: Medium/Dark Great blend of coffee from Kenya, Tanzania, and Ethiopia