A medium roast containing blended coffees of Southeast Asia offering herbal flavor notes and a heavy body. This coffee offers consistent flavor, a strong aroma and is best as a hot coffee drink. Grown under the full sun with washed processing that is environmentally friendly.
African Kahawa Blend
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.
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.
Half Caff Blend
(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.
A deep dark roast of our highest scoring African coffees offering a bold, rich coffee flavor. The beans are shiny with an oil sheen and offer a bittersweet flavor with low acidity.
An extra dark oily roast made from Central American coffees for deep, heavy coffee flavor. Origin characteristics are diminished and acidity is non-existent.
Festive holiday blend from Brazil, Peru and India
Tasting Profile: Dark chocolate, molasses, brown sugar
Grower: Smallholder farmers from Kintamani
Variety: Bourbon, Typica, Catimor
Region: Kintamani, Bali, Indonesia
Altitude: 1200-1600 M
Soil Type: Volcanic Loam
Process: Hand picked, wet-hulled and dried on raised beds.
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.
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.
Tasting Profile: Caramel, spice, brown sugar.
Grower: 1500 grower/members from Cafe Organics Marcala