Roasting

Stop by our North location on Manufacturers Rd to see our North roaster (really).

Currently Roasting the following Single Origin coffees and espresso:

Brazil Serra Negra

Region: South Minas

Farm: Multiple Farms

Variety: Bourbon, Typica, Catuai

Altitude: 908-1200 masl

Process: Natural

The Cup: Clean and tart with a thick mouthfeel; cocoa, toffee, lemon and salted nut flavor.

 

Papua New Guinea Kunjin

Region: Kindeng, Waghi Valley, Western Highlands

Farm: Various Smallholders

Variety: Arusha, Typica

Altitude: 1500-1800 masl

Process: Washed

The Cup: Sweet and citric with a smooth mouthfeel; chocolate,toffee,grapefruit ans mulling spices

 

Guatemala ASPROCDEGUA FTO San Marcos

Region:  Huehuetenan

Farm:  various small holders

Altitude: 1600-2200 masl

Process: washed

The cup:  Fruity with floral, grape, coffee cherry, apple, lemon and caramel flavors, sweet with tart acidity and delicate mouthfeel (fruity sweet aroma, delicate body with a caramel and granny smith apple taste)

                             

Costa Rica San Antonio

Region: San Antonio, leon cortes, tarrazu

Variety: Caturra, Catuai, Villa Sarchi, Sarchimor

Process: washed

Altitude: 1500-1900 masl

The Cup: Mild, soft and clean with a smooth creamy mouthfeel. Chocolate toffee and tart citrus fruits

 

Colombia Quindio

Farm: Various smallholder farmers

Variety: Castillo, Caturra, Colombia, Tabi, typica

Altitude: 1200-2200 msl

Process: washed

The cup:  lemon, red pepper, floral, juicy, sweet and sour with a tart acidity

 

Colombia Huila Decaf

Decaffeination and process: washed, Ethyl Acetate

Variety : Castillo, Caturra, Colombia

The Cup: Soft and sweet with tart acidity, toffee and chocolate and citrus fruit flavor