62 products
62 products
62 products
Pumpkin Spice
Roast: Medium
This seasonal favorite is available year round. The all natural flavoring has hints of pumpkin, cinnamon and nutmeg combined with a deep medium roast arabica coffee.
All of our flavored coffees start as specialty grade single origin coffee roasted in small batches to a smooth medium. Each order is then carefully flavored with high quality flavoring oils while still warm.
*All Natural Flavoring
Pumpkin Spice12oz
Roast: Medium This seasonal favorite is available year round. The all natural flavoring has hints of pumpkin, cinnamon and nutmeg combined with a deep medium roast arabica coffee. All of our flavored coffees start as specialty grade single origin coffee roasted in small batches to a smooth medium. Each order is then carefully flavored with high quality flavoring oils while still warm. *All Natural Flavoring
Single Origin Favorites Sample Pack
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: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: 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.
Ethiopia
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.
Honduras
Roast: Medium-dark
Tasting Profile: Caramel, spice, brown sugar.
Grower: 1500 grower/members from Cafe Organics Marcala
Variety: Bourbon, Catuai, Caturra, Lempira, & Typica
Region: Marcala, La Paz, Honduras
Altitude: 1300-1700 M
Soil Type: Clay Minerals
Process: Fully washed and sun dried.
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
Sumatra
Cupping Notes: Medium Acidity, Syrupy Body, Dark Chocolate, Dried Fruit, Earthy, Long Lingering Body
Region: Aceh, Takengon
Coop: Koperasi Baitul Qiradh Baburrayyan (KBQB)
Altitude: 1100 - 1600 M
Processing: Giling Basha (Also known as Wet-Hulling)
Varietal: Tim Tim, Typica, Ateng, Onan Ganjang, Jember
This Sumatra coffee is full-bodied and rich, with a slightly smoky
aftertaste that I really enjoy. It’s great for those who like their coffee strong and flavorful.
Sumatra has a deep, earthy flavor that I love. It's bold but smooth,
making it perfect for a strong cup without bitterness
Sumatra has a deep, earthy flavor that I love. It's bold but smooth,
making it perfect for a strong cup without bitterness.
Tanzania
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
Turtle
Uganda
CUPPING NOTES: Mild Acidity, Light Body, Floral, Chocolate, Dark Fruits
REGION: Sipi, Kapchorwa District, Uganda
ALTITUDE: 1,500-2,500 M
PROCESS: Fully Washed and Sun Dried
Verietals: Bourbon: SL14, SL28, and Blue Mountain
Whiskey Barrel Aged