Coffee A to Z

A blend of two rare estate coffees: balanced, smooth, and bright. The founder`s personal favorite!

Mellow and aromatic. Full bodies with broad flavor. Lively. Like the real thing.

Medium body with floral aromas, tart acidity. Grown in the Sidamo state, from the small area near Lake Abaya.

A syrupy body with almost non-existent acidity. "The "Mandheling" variety is processed by the dry method. The ripe cherries are pulped by hand then spread out for the sun to dry-no water issued. The result is a very heavy, syrupy body, no acidity, and very full flavor.

Intense aroma. Wonderful, floral fragrance with citrus overtones. Balanced body/acidity. Exotic! Grown by the Embera Chiami Indians high in the Andes Mountains.

Elegant, rich, with hints of spice.

A syrupy body with almost non-existent acidity.

Smooth acidity with a very dense body.

A delicious blend of Central and South American coffees. Our most popular blend.

Medium body and smooth acidity. Mocha Java spiked with Guatemalan "Antigua.

Full-bodied and slightly acidic blend created specifically for espresso makers.

The irresistible aroma and taste of vanilla.