Celebrated as an exceptionally smooth, low-acidity crowd-pleaser packed with rich milk chocolate, hazelnut, & caramel sweetness. A very good smooth cup of Coffee, makes for a great daily drinker!

A dark roast deepens those chocolate and nutty tones while maintaining a smooth, full body.

Our most popular bean. (Medium is our most popular roast)

A high-elevation, specialty natural-processed bean. Elevated Brazilian cup that’s sweet caramel, toffee, & a touch of citric brightness upfront, while maintaining a smooth, nutty & milk chocolate base with a medium acidity. The Natural processing (Beans dried in the Coffee Cherry), give this bean an extra sweetness.

This bean makes for a Great Cold Brew. Read more about how to make a Cold Brew at home here.

As a natural processed coffee, a light roast highlights fruity, complex fermentation and heavy sweetness. However, taking it into a darker territory yields a rich, low-acid, velvety shot or cup driven by dark chocolate, roasted nuts, and dried fruit flavors.

The aroma of this coffee is very nice; sweet with a little spice & floral notes. Best at a medium to borderline dark roast. Sweet upfront with a hint of crispness balanced with a stronger toasted walnut/chocolaty undertone. A little hint of acidity at the medium roast point really creates a nicely balanced cup with a broad flavor profile. You may also detect subtle notes of caramel, cedar, and dried red fruit as the cup cools especially at medium roast levels. The finish is clean with a mild nutty aftertaste that lingers pleasantly. At a darker French roast, stronger bittersweet chocolate and hints of dark fruit and spice round out a thick-bodied cup suitable for espresso blends.

Medium roasts are very clean and balanced – not too acidic, not too bitter – sweet edged and will have wonderful mix of tones. Darker roasts and smooth and semi-sweet, low acidity and very chocolaty.