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Guatemalan
Antigua
Antigua produces coffee that appeals to me.
This coffee has hints of smoke, spice, flowers
and chocolate. This coffee has the complexity
to meet a serious coffee lover's demand. Its
acidity ranks in the moderate range, with
great body. This is another coffee where you
will note the flavor changes as the cup cools.
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Yemen
Mocha
Coffee has been grown, harvested and processed
in Yemen for nearly 1500 years with very little
change. This coffee incorporates all the deep,
brooding flavors and aromas that have made
Yemeni coffees some of the world's most coveted
for centuries. The beans are tiny by comparison
to other coffees, but are packed with w wild
intensity. This is not a coffee for those
who like a mild, sweet cup, but rather for
those who prefer bold, powerful flavors. I
warn you, Yemeni coffee can be addictive!
This is "Coffee on the edge"
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Papua
New Guinea
This unique coffee seems to have more in common
with the best Central American coffees that
the nearby Indonesians. It is brighter tasting
in the cup, and is well balanced, with cocoa
and citrus undertones. Excellent body and
mouth feel. |
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Ethiopian
Yirgacheffee
The Yirgacheffee province in Ethiopia produces
some of the highest grown, crispest, most
elegant coffee in the world. It is wet processed,
giving it a clean, clear flavor that is alive
with shimmering citrus tones. The fragrance
has to be experienced to be believed. The
body is delightfully delicate, making this
one of our top picks. |
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5
Bean Espresso Blend
Want a great shot of espresso? A great start
for a latte? This is the one. Our secret blend
of 5 different coffees that come together
to create our exceptional Espresso Blend. |
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Java
Estate
Rich, no other word for it. Has incredible
body and richness. Its acidity (crispness)
is very low, but in an Indonesian coffee,
that's not a bad thing at all! The thick,
rich body makes it a great coffee to accompany
rich desserts. It has bittersweet dark chocolate
tones with hints of spice. The aroma is laced
with floral tones. It makes a superb single
origin espresso. |
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Brazilian
Cerrado
Cerrado is a huge region in Brazil, meaning
"Savanna", or central plateau.
Coffee grown in this region is cultivated
at an altitude of 200-500 meters above sea
level. It is a softer bean so roasting it
too dark is not recommended. It is low in
acidity. This is a dry processed coffee.
It has considerable body, and a deep flavor,
and a very nutty finish. Most Italian Style
espresso Blends use Brazilian coffees as
a base.
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Ethiopian
Harrar
Harrar is a dry processed coffee. This imparts
a definite flavor variation that makes it
one of the best loved "powerhouse coffees"
of the world. It can be intense. Harrar produces
one of the most complex cups of coffee. There
is a lot going on here. It has fair to medium
acidity, medium body and a flowery, blueberry
like flavor. |
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Kenya
AA
The balance and complexity that a Kenyan coffee
brings to a cup seems to need very little
other than some hot water. Kenyan coffee is
famous for its wine-toned acidity. It is exceptionally
satisfying. Kenya has the most advanced coffee
processing mills in East Africa and their
quality control is second to none. Acidity
is the dominant trait in this coffee. That
crisp brightness makes it a choice breakfast
cup. It is balanced, complex, and very deeply
flavored. This coffee also has outstanding
fragrance and aroma. |
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Indian
Monsoon Malabar
This is the most unusual coffee we roast.
It takes 12 to 16 months to process because
after the fruit is removed, it is stored in
warehouses until the monsoon season, and then
the sides of the warehouse are opened up to
allow the monsoon winds to circulate around
the coffee while it is being constantly raked
and turned by hand. This process swells the
beans, and gives them a very pale color. It
also fattens body and reduces acidity, giving
a mellow, aggressive musty flavor. It is sweet,
musty, funky, and very complex. OK, it's a
strange description for an unusual coffee.
But hey, take a walk on the wild side! If
you've not tasted a Monsoon Malabar before,
you really should. You either will love it
or hate it. There doesn't seem to be a middle
ground with this coffee. |
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Sumatra
Mandheling Grade 1 DP
A dry processed coffee. Sumatra Mandheling
is another in the top tier of the world's
coffees. Its low acidity and earthy flavor
make it very distinctive. Excellent body.
It is bitter-sweet, with a somewhat musty
twist. Good for darker roasting. Mandheling
is a key part of many of the finest espresso
blends.
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Twisted
Canyon Light Roast Blend
This is our breakfast blend. Higher in caffine,
because of the light roast. It is our unique
blend of Central American, Columbian and Eastern
African coffees. Just what you need to get
you going each morning. |
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Twisted
Canyon Medium Roast Blend
Not too strong, not too light. Its just right.
This is our coffee that is right down the
middle of the road when it comes to flavor.
It is our combination of a fine Brazilian,
a South American and a touch of African coffees
to give it that just right flavor. Good any
time of the day. |
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Twisted
Canyon Dark Roast Blend
For those who like a great cup of dark roasted
coffee, but not the bitterness, this is for
you. This is our combination of that classic
Sumatra Mandheling coffee, paired with a South
American coffee. It creates a great combination
for a superior French Roasted Coffee taste.
Lower in caffine, so it can be enjoyed as
a great after dinner coffee. |
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50/50
Blend Coffee
For those who want to cut down on their caffeine.
We have created 50/50 Blend. This coffee consists
of 50% of our Medium Roast Blend Coffee and
50% of our Swiss Water Processed Decaffeinated
Coffee. |
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Swiss
Water Processed Decaf Coffee
This coffee is for those who love coffee but
do not want the caffeine. This is so good,
you won't even know its decaf. |
