Our Coffees

We Sell Our Coffees
by the Pound and the 1/2 Pound

Daily Roasted Coffee Beans

Colombian Supremo
full-bodied, walnutty flavor, mild roast

Costa Rica
medium-bodied, smooth flavor, mild roast

Guatemala
medium-bodied, complex flavor, mild roast

Kenya
light-bodied, fruit, complex flavor, light roast

Sumatra
full-bodied, earthy, syrupy, mild roast

Ethiopian
medium-bodied, sweet and floral, light roast

French Roast
light-bodied, smoky flavor, dark roast

House Blend
light-bodied, crisp, mellow flavor, dark roast

Espresso Roast
full-bodied, well-balanced flavor, mild roast

Mocha Java
full-bodied, complex and exotic, mild roast

Decaf Colombian
full-bodied, walnutty flavor, mild roast

Decaf Guatemala
medium-bodied, complex flavor, mild roast

Decaf Sumatra
full-bodied, earthy, syrupy, mild roast

Decaf Espresso
full-bodied, well-balanced flavor, mild roast

Decaf House Blend
light-bodied, crisp, mellow flavor, dark roast

Storing Coffee At Home
Best if used Fresh Roasted coffee retains its best flavor for only three weeks, and has the very best flavor during the first week. Once ground, coffee will begin to fade toward staleness within hours, and is best if used within the first ½ hour after grinding. Beans should be stored in an air-tight canister at room temperature.

For Extended Storage
If kept in the refrigerator or freezer, store in an air-tight, moisture proof container away from strong-smelling foods. Do not let the cold container sit at room temperature, as moisture will condense on the beans. Beans can retain their flavor for up to three or four months frozen if proper storage and handling techniques are followed. The best way to prevent flavor deterioration from condensation is to divide your freezer supply into small containers, which allow you to take only what you need from the freezer each time. Keep a small amount for daily use in the refrigerator.

Brewing Essentials

• Use high-quality coffee, preferably recently roasted and ground just before brewing.
• Always use the correct grind for the brewing method. If your coffee is too bitter and muddy, the grind is too fine. If the brew lacks flavor, the grind is too coarse.
• Always use freshly drawn cold water. If the water tastes bad, so will the coffee.
• Use the correct proportion of coffee to water: Two level tablespoons per six ounces of cold water for regular-strength coffee.
• Keep the coffee maker clean and thoroughly rinsed.
• Remove the grounds as soon as the brewing cycle is completed to prevent bitterness. Never re-wet grounds.
• Serve coffee immediately after brewing. The longer it is held, the less desirable it becomes.
• Never reheat cooled coffee. It breaks down in flavor.

A Coffee Taster's Glossary*

Acidity A sharp, pleasing, piquant quality characteristic of high-grown coffees.

Aroma The odor of prepared coffee (i.e. delicate, moderate, strong, fragrant, etc.)

Baked A taste description given to under-roasted coffee. A flavor that is underdeveloped.

Bitter A harsh, unpleasant taste detected on the back of the tongue.

Body The tactile impression of weight and texture in the mouth.

Burnt A bitter, burnt flavor characteristic of dark-roasted coffees.

Clean Opposite of dirty. Does not necessarily imply clarity of flavor impression.

Cocoa Characteristic sweetish smell of stale roasted coffee.

Dirty An undesirable unclean smell and taste. Implies a defect, such as sourness, earthiness, or mustiness.

Earthy A slightly undesirable dirt odor and flavor taint picked up by coffee when dried on the ground.

Flat A dull lifeless quality due to lack of acidity.

Flavor The total impression of aroma, acidity and body.

Fresh Opposite of stale.

Fruity A flavor taint said to come from overripe fruit pulp.

Grassy A flavor taint from use of swamp water for washing, or from improper drying.

Green A flavor taint found in coffee harvested before fully ripe. Or a characteristic taste of under-roasted coffee.

Hard Opposite of sweet or mild; harsh.

Hidy Smell of hides or leather from improper storage.

Light Used to qualify aroma, acidity or body. Delicate in flavor.

Mellow Full, well-balanced, satisfying coffee. Low or medium acidity.

Musty A smell and taste taint caused by mildew; similar to earthy.

Natural coffee Coffee processed by the dry method.

Neutral A characterless, flavorless coffee.

Nutty A specific flavor nuance, suggesting almonds, etc.

Rancid Extremely sour and very unpleasant.

Rich Indicates depth and complexity of flavor with a full body.

Rubbery Burnt-rubber odor characteristic of robusta.

Soft Low-acid, mellow, sweet.

Sour Not to be confused with acidity. A defect often due to improper processing.

Spicy Fine aroma or flavor suggestive of spices.

Stale Roasted coffee that has faded in quality after excessive exposure to air.

Strawy A hay-like scent characteristic.

Strong Used to indicate intensity of a coffee's virtues or defects.

Sweet A smooth, palatable coffee, free from taints or harshness.

Thin Watery body and lacking in flavor.

Wild Extreme flavor characteristics, or odd, racy, tangy nuances in aroma and taste.

Winy Sometimes indicates a thick body and mellow quality, but also used to denote a sappy, vinuous acidity.

Woody A flavor taint caused by overlengthly storage in warm wood sheds.

*Taken from the book Coffee and Tea by Ellen McCoy and John Frederick Walker