Experience Our Locally Roasted Coffees

 

Kenya AA Gatomboya

Sweet citric acidity similar to that of tangerines. Clean body with short finish. Very lively and sure to please Kenya coffee lovers. As a bonus we get the treasured Kenya berry notes, blueberry and blackberry cradled by a richly textured body. In the finish, it remains lively, it is a classic coffee in its intensity, aromatics and brightness.

Ethiopian Yirgacheffe MAO

This cup starts out with nice lemon flavored tones, followed by sweet, citrus-peach hints leading to a pleasing floral finish.  The fragrance is almost perfumed. Yirgacheffe is high toned and features shimmering citrus and floral notes.  The finish is remarkable, with a dry zest and, according to some, hints of plum.  Grown at very high altitudes (around 6,900 feet), the acidity is extraordinary.  The body may seem a bit delicate .  Anita Le Roy of London's Monmouth Coffee Company says it is "very light and tea-like, a bit like a Darjeeling".   And what's the M. A. O. for?  That stands for Mohammed Abdul Obsadey--one of the best exporters from Ethiopia.  If you see the "MAO" or "Horse" mark, you can count on high quality coffee.

Hawaiian Ka’u
Hawaiian coffees are some of the finest coffees produced in the world. Ka'u coffee is grown in the volcanic soil in the southern most mountain range of Hawaii, Ka'u is a new comer to the coffee world but is extremely good, if you long for Kona the way Kona used to be You will love Ka'u ! Ka'u coffees are now world class in competition. This Hawaiian coffee is exceptional, with a floral bouquet and a wonderfully rich flavor.  Characteristics:  medium to full body, fruit and floral characteristics, pleasingly smooth finish.
Bright, rich and with a great body. What else can you ask for?

Indonesia Flores
This coffee is sweet, chocolaty and had a frizzant quality to it. Really unique! This coffee comes from a group that has been sorting and selling coffees from Flores since 2003, through a project funded by AMARTA, DAI, and USAID. A production facility was set up on Flores in 2005. The coffees are purchased from the farmers at buying stations and milled at the central production facility. Cuppings are performed along each step of the process to ensure quality. Flores is a small island (360 km from tip to tip) in the Indonesian archipelago around 200 nautical miles East of Bali. Flores was known as Palau Nipa (Snake Island) before the Portuguese arrived and they renamed it Flores (Flower Island). A very long thin Mountainous land with incredibly diverse terrain, and numerous active and inactive volcanic peaks.
Chocolate, dry acidity, spice. Clean, full body, nutty in the light roasts, mild overall.

Costa Rican Organic La Amistad

The La Amistad farm has been dedicated to organic growing practices for over 10 years. At a Light Roast it has the sweet and fruity tones you expect from a high grown Costa Rican, with some welcome yet unexpected earthy undertones. Bright and lively in the cup, it is an excellent example of what organic coffees can be.La Amistad Lodge & Reserve is Costa Rica's finest example of how to integrate rainforest conservation with socially responsible agriculture and community development. We conserve 10,000 hectares (25,000 acres) of primary forest. We produce Costa Rica's finest estate, shade-grown, organic coffee, and we offer an amazing experience in ecotourism in the wilderness.La Amistad demonstrates the real-life practice of sustainable development. With sustainable ecotourism, organic, socially-responsible coffee, and rainforest conservation and research, we live what everyone else merely talks about.
Sparkling acidity, rich, chocolate, floral, clean.

Panama Lerida Estate Honey

Lerida Estate is synonymous with Boquete, and with fine Panama coffee. The farm is owned by the Collins family, as it has been since the beginning. And these people are serious about coffee and about Lerida. This is a first though, a "miel" coffee (AKA Honey coffee, AKA Pulp natural). Instead of their wet-process/fermentation method, with a pulp natural coffee the skin of the coffee cherry is removed and then the parchment coffee is allowed to sun dry. The level of acidity is much lower, while the body is greater. The dry fragrance has an interesting, balsamic-like maltyness. The wet aromatics are mildly fruity (ripe pineapple, passion fruit) and have a winey accent. The cup is not so fruity, but very creamy in mouthfeel. There's a roasted hazelnut roast tone and a beeswax quality in sweetness and volatile aromatic/flavor. It finishes muted and balanced.

Panama Baru Estate

The Baru Estate Indian High, are grown in the Boquette region of western Panama. This coffee is naturally shade grown at 1400 Meters.
Panamas are sweet but mild and usually fit somewhere between Mexican and Colombian coffees in flavor profile. Typically coffee from Panama has been used for blending or filling, but over the years this coffee has improved considerably and now Panamas are considered to be an excellent value.
The Baru Estate in particular is a high-end coffee, sweet and fruity with medium body and acidity.