Single Origin Beans Some beans when roasted are balanced without blending them with other beans.  While Arabica is the variety of bean that we use, different growing conditions and regions affect the flavour profiles. The following beans are ones that we carry presently as ‘single origins’.  Our bean selection will vary based on availability, however we will maintain certain bean origins for consistency.

El Salvador
Coffees from EL Salvador are quickly rising in popularity in the eyes of green bean buyers.  This region consistently produces high quality bean, which tend to be perfectly balanced, with pointed acidity, medium body, enticing sweetness and wonderful depth.

Peruvian
This bean is wonderfully smooth and has nutty overtones.  We roast Peruvian 'always' to an 'Espresso' or dark roast as this yields the best of all tastes characteristics for this wonderful South American Jewel.  This coffee is not as lively 'acidic' but is large in body.  Peruvian is found in our 'Sombrilla' Blend.

Costa Rican - Tarrazu
No other coffee growing region pays more attention to the preparation of their coffee!  Costa Rican makes up the base for our ‘House Espresso Blend’ and is perhaps the finest coffee in the world. It is zesty, bright, full-bodied, deep in flavor with a clean finish. The chocolate overtones are an added bonus upon the finish.

Guatemalan
High-mountain grown in rich volcanic soil is one of the unique aspects of this very popular coffee. Of all of our Dark Roast coffees, it is by far the most-mellow, while maintaining its full bodied flavor. It’s uniquely sweet with a hint of spice, rich yet has a soft finish.

Sumatra
This region is probably the most well known in Indonesia, and rightfully so, the coffee has been extremely consistent.  Sumatra is considered massive and full bodied, and low in acidity.  The coffee plants in Sumatra grow along fruit trees, spice plants and other crops in their shade.  Some farmers let the fruit fall to the ground believing that this enhances the coffee's flavour through the soil.  Sumatra is smooth with herbal nuances. This is a very popular coffee.

Mexican Swiss Water Decaf
Only the most progressive decaffeinating process available will do.  There are no chemicals in removing 97% of the caffeine from the beans.  With the removal of caffeine comes a slightly higher market price.  Enjoy this naturally altered bean at approximately 5 mg of caffeine per cup compared to 80-100 mg in a regular cup.  Other decaffeinating processes use harmful chemicals, so ensure your decaf is done the Swiss Water way.

Ethiopian
Beans from this region are unsurpassed in their intensity and distinctive flavour.  Some would use terms such as cinnamon, wood, spice and blueberry to describe their flavours.  They have a high level of brightness to them and are considered ‘lively’.  Ethiopian beans traditionally have less body than other Arabica’s from other coffee growing regions. We use Ethiopian in our ‘Jakarta Blend’ to achieve its unique flavor.

Sombrilla - Dark Roast Blend
Blending Guatemalan, Sumatra, and a ‘hint’ of El Salvador beans, yields a wonderfully smooth mocha java-like flavour. This blend is very popular with coffee enthusiasts as it is complex yet possesses a very smooth finish. ‘Well rounded’ is the way it’s described most often.

Jakarta – French Roast Blend
Combining Sumatra, El Salvador and Ethiopian has resulted in a coffee that will satisfy the most demanding ‘coffee lover’. Our Jakarta has a very lively start, heavy body, cinnamon overtones and finishes with a lingering fruity aftertaste as a result of the El Salvador. The flavor is as Exotic as the countries that the beans come from.