Packaging for the Freshest Coffee
Our standard bulk package size is five pounds whole bean except Espressos, which are in two pound bags. We use a specially designed, three ply foil bag with a one way de-gassing valve. The valve allows the natural gasses produced in the roasting process to escape while not permitting air to enter the bag. This allows us to package the coffee fresh from roasting. Additionally, we vacuum the air from the bag and gas flush with nitrogen, greatly extending the shelf life of our coffees. Nitrogen gas is used in many food processes to preserve products without the use of chemicals.
Natural carbon dioxide produced in the roasting process is what gives coffee its freshness. This is also why it is better to not grind the coffee until just before use, to preserve the gases and flavor trapped inside the bean. Since we roast daily, we do not package any order until it is received. This means we are shipping the freshest coffee possible.
Prepackaged Retail Bags
We also offer 8, 12 or 16 ounce retail packaging in the same type valve bags as our larger bags, available in the following colors: Black, Blue, Copper, Forest Green, Gold, Purple, Red, Silver and White.
Though we do not produce brand labels with logos or colors, we can help you with a private label program. Simply provide us with your labels and we will place them on the bags when we pack them, or we can leave a space for you to add them upon delivery.
We can print small gold labels for coffee identification (Your Blend), which measure 3/4” by 1 3/4”. Some restrictions may apply so it is best to call for specific details.
Fractional Packaging (Frac Pac’s)
These are small pre-ground pre-measured packs of coffee perfect for whatever size batch you are brewing. Great for restaurant use or at the office, or for situations where you go through a lot of a particular coffee in a short time. These come in limited sizes and quantities, are sold by the case and not all coffees (no flavors) are offered in this type of packaging. Call for more details.
Air, light, heat and cold are coffees enemies when it comes to freshness. Once opened, coffee should be stored in an airtight container in the cabinet. Coffee should never be stored in the freezer or refrigerator. It is best to purchase whole bean and grind just before using.
All coffees are available whole bean or ground.
Single Origin Coffees are best described as coffees coming from a single country; i.e. Guatemalan, Sumatra, Kenya, Colombian, etc.
Brazil Cerrado Natural
From the Cerrado district of the state of Minas Geraes. The taste characteristic is one of low acidity with medium body, which is clean and light on the palate. The aroma and flavor can almost be described as sweet.
Colombian coffees can be as varied as the days of the year. We work very hard to sort through and select only the Colombian coffees that best represent the coffees upon which colombian built its reputation. The coffee has good acidity, body, and full flavor. It lends itself well to a variety of roasts, and is excellent for use in blends. We offer Colombian coffees that are unique, and either of a bourbon or typical variety, which are often shade grown.
Costa Rican La Minita
This is one of the finest estate grown coffees in the world. Undergoing the most meticulous preparation of any coffee, it is grown without the use of pesticides, herbicides, or insecticides. This is a coffee of limited supply, and we are proud to offer it. The taste is smooth and rich, with a distinctive flavor and aroma. La Minita has considerably more body than most Costa Rican coffees.
Costa Rican Tarrazu
Our “strictly hard bean” (SHB) Costa Ricans are chosen either from the Tarrazu or Tres Rios regions, which are known for producing the finest coffees in a country that is known for its fine coffees. This coffee can be described as having good acidity, light to medium body, with a bright, clean taste.
Ethiopian Harrar Longberry
Much of the coffee still grows wild in this part of Ethiopian. A naturally processed coffee that has slight earthy overtones, this coffee has a fruit like taste or spicy flavor that is unique. Light acidity, somewhat sour, with a heavy body.
A washed processed coffee generally considered the best of the Ethiopian coffees. Yrgacheffe has a distinct citrus flavor that you taste immediately on the first sip. It is a clean, bright coffee with a lingering aftertaste that is different and unique from what most people consider a typical coffee taste.
Many myths surround the use of chicory in coffee blends. One story holds that the root was accidentally found to be a flavorful additive to coffee as far back as the sixteenth century. Chicory is made from the root of the endive plant and was used as a filler and flavor enhancer in parts of northern Europe at least as far back as the eighteenth century. Try this blended with our great French Roast for a true New Orleans style coffee!
This is an SHB (Strictly Hard Bean) coffee from the Antigua region. This coffee is 100% bourbon plantings at elevations of between 5,500-6,000 feet above sea level, and is grown under strict standards with total regard for the environment. The taste and flavor is spicy with medium to full body, and with a sweet acidity.
Hawaiian produces the only coffee commercially grown in the United States. Kona is an area on the western side of the “big island” of Hawaiian. This mountainous coffee producing region receives the cool breezes and afternoon rains from the Pacific Ocean, which yields an excellent smooth and mellow coffee. The fragrant aroma and dry taste is unique to Kona coffee. We purchase this excellent “Kona Fancy” directly from the farmer.
Indian Monsoon Malibar
This is a very unique coffee which has the typical characteristics of an aged coffee, reminiscent of the days when the coffee arrived in Europe after spending months in the damp holds of the sailing ships that carried the coffee around the Cape of Good Hope at the southern tip of Africa. The taste and flavor are very low acidity, with a heavy syrupy, yet mellow flavor.
Jamaica Blue Mountain
The world’s most famous and celebrated coffee from the Blue Mountain district. This is the genuine coffee from the Mavis Bank Central Factory. The taste is almost a dry taste with medium acidity, excellent body and a satisfying richness. It is definitely different from some other coffees of the region. In order to enjoy this coffee to its fullest, we neither blend nor dark roast this coffee.
Java Estates Pancoer
An Indonesian coffee from some of the original Dutch plantations that supplied the early coffeehouses of Europe. The characteristics are medium acidity and lighter body than some of the other Indonesian coffees. The taste is a little to the wild side and slightly smoky.
Kenya AA Estate
Often considered the finest of the African coffees. Kenya coffees are graded and processed under one of the most advanced systems. But certainly not all Kenya AA’s are similar. We select the finest estate lots from the auctions in Nairobi. These coffees represent the best Kenya has to offer, with bright, heavy acidity, fruitiness, and dry, winy, lingering aftertaste. Often times the coffee has citrus characteristics. A very unique coffee by which other East African coffees are judged.
Mexican Altura Coatepec
Altura is a high grown coffee classification and the best for Mexican coffees. In order to get the best available quality, we source this coffee from several different growing regions, such as Coatepec and Oaxaca. The best Mexican coffees can be described as having medium acidity and body. The coffee is smooth and light to the taste, either by itself and it does well in blends.
From either the Boquete or Volcan regions, which are considered the best coffee regions in Panama because of the soil and micro climate. A fine Panamanian coffee can best be described as medium body with good acidity. It is excellent by itself as a nice breakfast coffee or used in a blend. It does well dark roasted.
Papua New Guinea Kimel A
An excellent coffee grown by independent farmers from very small villages in the cool mountainous highlands. The family farmers produce this coffee by natural and organically sound methods, as they do not use artificial chemicals for fertilizers. Grown in the Highlands, the coffee receives just the right amount of rainfall and sunshine to produce a unique coffee with medium acidity and body and pleasant flavor.
From some of the world’s earliest commercial plantations, a great example of fine Indonesian coffee. Spicy, with heavy aroma and earthy overtones.
From the island of Sumatra where mostly the women sell the coffee at market. This dry, or natural processed coffee has low acidity with a distinct richness with a full body and earthiness, but without the mustiness of some Sumatra coffees. The flavor is complex, oftentimes with hints of vanilla or chocolate.
You will immediately notice this is a different coffee, because the beans are round, as opposed to being flat on one side, as there is only one bean in each coffee cherry. The coffee is grown on the slopes of Mount Kilimanjaro. Though similar to Kenya, the coffee flavor is drier and more mellow. There is less acidity with a medium body, and a slight floral aroma.
Yemen Mokka Sanani
This is the original commercial coffee from Arabia and has been cultivated for hundreds of years. It is still processed by the dry method, where the coffee cherries are allowed to dry and ferment in the natural sun before the pulp is milled off the beans. This is a very unique coffee that is very complex. The taste is winy and lingering with hints of bitter sweet chocolate.
A relatively new coffee to the US market, these coffees are similar in characteristics to the Kenya, though not quite as pronounced and closer to the Tanzanian. The flavor is very pleasant.
Costa Rican Decaf
Swiss Water Decaf Origins
Brazil S.W. Decaf
Colombia S.W. Decaf
A Blend is basically two or more different Origin beans blended together in varying quantities to produce a desired end result. Different degrees of Roast can be blended together as well.
A dark roasted blend of some of east Africa’s finest coffees. If you like your coffee dark and oily with a bold definitive
taste, then this one’s for you.
Four Seasons Blend
A medium roast blend of Central and South American “milds.” The coffees in this blend are selected because of the balance of clean, bright acidity, medium to full body, excellent taste and pleasant aroma. This blend is excellent anytime of day for any occasion. It is also available in European processed decaf.
A classic South American coffee, meticulously roasted to the point of a little oil on the surface of the beans. Rich, caramelized taste and pleasant aftertaste, but never overdone.
A combination of Central and South American coffees that are roasted darker to a “full city roast.” The flavor is more intense than our medium roast, but because of the quality of the coffees used, the taste is very clean and pleasant without the harshness of many dark roasted coffees. This is one of our more popular coffees that is low in acidity. The taste will linger on the palate.
A blend of both medium and full city roasted coffee. The taste is heavier than our house blend, but not as much as the Full City blend. For those who want slightly more flavor that our House blend. The coffee has medium acidity, medium body, and a full flavor and taste.
An excellent well-balanced blend of Central and South American coffees with a smooth, clean taste, medium body, and a fine finish. A great coffee to use as an everyday or breakfast blend.
Classic South American coffee, meticulously roasted to our darkest roast. Rich, caramelized taste and pleasant aftertaste, with no burn.
Joe’s Special Blend
A blend of Central American, South American, and East African coffees. This medium roasted coffee is our most popular blend. With more body and taste than our House blend, the taste is slightly spicy, excellent aroma, and a very pleasant lingering aftertaste.
A true blend of genuine Kona coffee and Central American coffees. The taste is rich and pleasing with just the right balance of acidity, body, and flavor, producing a clean and bright cup of coffee.
Mokka Java Blend
Most likely, this is the original blend of coffee in the world dating back to when the Dutch East Indian Company first introduced coffee to Europe. This is a blend of East African coffee characterized as having an intense flavor and fruitiness and blending it with a heavy bodied earthy coffee from the island country of Java in Indonesia.
One of the finest high grown East African coffees which adds a bold, fruity type acidity blended with a full bodied Indonesian coffee. This coffee has a bold, yet pleasing taste that is unique. A blend of the best of each coffee, Mountain Blend is a medium roast, but since it is so well balanced it is also available in dark or “full city” roast. In the full city roast, this coffee is even more striking.
New Orleans w/ Chicory
This is a heavy, intense, full flavored coffee that is certainly an early morning wake up coffee. A dark, French roasted coffee, combined with roasted and ground chicory. The taste is sharp with a long-lasting finish for those who desire a little something extra in their coffee.
St. Louis Blend
A blend of Central and South American coffees with a small amount of a dark roast coffee added, but not so much as to give it a dark roasted taste. This is an excellent after dinner coffee which is well balanced for taste and flavor. This coffee is slightly stronger than our House Blend.
Fuller than our St. Louis Blend, because of the different coffees used and the addition of French roast, but not so heavy as to have a smoky taste. Still smooth enough for most palates, but stronger than our medium roast coffee.
A blend of Central and South American shade grown coffees comprised mainly of “bourbon” and “tipica” varieties of coffee. These trees require traditional and natural methods of production and are grown by smaller, individual farmers who farm their own land. We chose the coffees in this blend not only because of their fine quality, but we consider them ecologically friendly because they not only support the farmers, but the delicate eco system including clean water, other animal and plant life, migratory and native birds, including the local Toucan bird which inhabits certain areas.
For the dark roast lover, all the taste without the burn! An exotic blend of East African and Indonesian coffees resulting in an unforgettable taste.
A slightly darker roast with a rich, full bodied chocolate-like taste. Very pleasing without being too dark.
Our darkest roast, this unique favorite is a blend of five different coffees, but without the normal bite associated with many dark coffees.
*Denotes a darker roast coffee
Four Seasons Blend Decaf
French Roast Decaf
House Blend Decaf
Joe’s Special Blend Decaf
Mountain Blend Decaf
St. Louis Blend Decaf
Swiss Water Decaf Blends
Dark Roasted Blends
A collection of blends that are roasted darker than our normal dark roast coffee. Depending on the blend, the degree of roast varies from a light French roast to a dark oily Italian roast. The strength varies with the brewing formula, but the taste characteristics are of a strong coffee, with taste ranging from heavy caramelized to smoky. The blends are AM, Café, and Volcan. Because of our roasters and technique, we are able to roast these coffees darker to fully develop the coffee without having the smoky, bitter taste often found in other coffees. The lower roasting temperatures do not give that “burnt” taste.
We can develop custom and proprietary blends for our customers. We can suggest specific coffees with defined characteristics that will allow you to have your own blend of coffee. With our experience and knowledge, a private blend can set you apart.
Though these are specifically roasted and blended for espresso, any number or combination of coffees we offer can be used for espresso. Please call us for suggestions. Our espresso coffees are packaged in two pound bags, allowing the whole bag to be emptied into an espresso grinder hopper.
Espresso – Traditional
A dark roasted blend of five different coffees. Reminiscent of Southern Italian espressos, but without the normal bite associated with many dark roast blends. This espresso will definitely stand up to cappuccinos and lattes because of its intense flavor and rich, heavy body. This one also brews a great cup of drip coffee!
Espresso – Oro
So named because of the golden color of the exceptional crema produced. A 100% Arabica blend of natural and washed coffees from Central and South America and Indonesian. Each coffee is roasted separately by our own technique, which produces a lighter roast yet reduces acidity and develops a smoother, sweeter espresso without harsh overtones.
FLAVORS AND DECAF
All of our flavored coffees use 100% Colombian Supremo as a base, and all are available in decaf.
An improvement on the classical liqueur flavor, smooth with a pleasant after-taste a true winner.
Banana Nut Crème
Sweet and nutty with an enticing aroma.
Blueberry Cinnamon Crumble
An outstanding blueberry taste with a touch of cinnamon notes.
A flavor masterpiece with a combination of liqueur and nuttiness.
A sweet rich caramel in the tradition of English toffee with a slight nut nuance.
Caramel Pecan Roll
A rich, creamy nut flavor delicately with sweet overtones.
Chocolate Swiss Almond
Alpine chocolate with full-bodied nut flavor.
Chocolate Cinnamon Hazelnut
A tempting blend of warm cinnamon notes with the richness of chocolate and hazelnut.
Chocolate Macadamia Nut
Macadamia nuts smothered with rich dark chocolate.
A traditional favorite of smooth, creamy chocolate blended with sweet, ripe raspberries.
A blend of the finest cinnamon and hazelnut available, delicately balanced with rich cream.
Cinnamon Sticky Bun
Warm spicy cinnamon iced with sweet creamy vanilla notes.
A fresh coconut flavor with a touch of cream to enhance the taste.
A delicate blend of rich chocolate, creamy coconut and a nutty crunch.
Cookies & Crème
Brings the taste of your favorite cream filled cookie to your cup.
Cranberry Nut Crème
Fresh cranberries with a touch of hazelnut.
A creamy rich flavor with sweet caramelized brown sugar notes. Tastes like the French dessert.
Fresh baked aroma, combines spices, citrus, and brown sugar perfectly balanced.
Adapted from Britain’s greatest candy makers, delicate with caramel taste.
A mouth-watering dessert a mixture of vanilla and chocolate flavor.
A high impact vanilla, sure to be a top seller.
German Chocolate Cake
A traditional favorite, smooth, creamy chocolate blended with coconut and a slight hit of Southern Pecan.
This sharp, true nut flavor tastes like hazelnuts right from the shell.
Best described as a fantasy flavor – just one that has to be tasted to see why it’s a top seller. (Has a slight taste of Maple)
All time favorite the taste of Bailey’s Irish Crème.
Among our most popular choices, a match for the Emerald Island’s finest.
Kalua & Crème
Similar the Mexican’s finest liqueur in a coffee flavor.
Macadamia Nut & Crème
A flavor masterpiece of nuts and cream with an aroma guaranteed to please the palate.
Pecan (Southern Style)
A rich pecan flavor enhanced with warm toasted notes. An inviting version of a proven favorite.
Pralines & Crème
A smooth, rich, creamy flavor reminiscent of the best selling ice cream flavor.
Reminiscent of pumpkin pie, cinnamon, nutmeg and cloves.
Raspberry Nut Crème
A fresh, fruity raspberry combined to create a perfect blend of fruit and nut notes.
This simply unique coffee flavor consists of a caramelized deep dark chocolate with a full-bodied vanilla hazelnut
Spiced Butter Rum
Great for anytime, classic rum with rich dairy notes.
Subtle roasted nut aroma with a delicious cream flavor.
Toasted Cinnamon Pecan
A rich pecan flavor with warm cinnamon toasted notes.
A great caramel taste with all the crunch.
Vanilla Cinnamon Hazelnut
True hazelnut flavor with a touch of cream and cinnamon.
One of the best, a sharp nut flavor enhanced with sweet, warm vanilla.
Viennese with Cinnamon
Smooth, sweet, creamy vanilla complimented with delicate cinnamon nuances.
A unique taste of white chocolate sure to please the chocolate lover.