Our Coffees
Cup Characteristics: floral, sweet, chocolate notes, winey, soft
nutty notes, full body, crisp acidity, complex, hint of fruit in
aftertaste
Growing Altitude:4000-5000ft
Harvest Period: December-April
Milling Process: Washed, Sun dried
Aroma: Clean
Body:Round, Full
Acidity:Sharp, Crisp, Pleasant
Guatemala
Guatemala SHB EP Laurel coffee is produced in the Santa Rosa and Huehuetenango regions of Guatemala. Both regions are known for producing exceptionally great coffee. Coffee grown in the Santa Rosa region boasts a balaced cup with chocolate and nutty notes. The Laurel beans are farmed at a minimum of 4000 feet above sea level. Because of the consistency of the SHB, the same high quality coffee can be expected year after year.
Cup Characteristics:
Sweet, full body, light acidity, fruity aftertaste, clean, chocolate notes, balance.
Growing Altitude:3000-4000ft
Harvest Period: May-September
Milling Process: Natural
Aroma: Unknown
Body:Full and sound
Acidity:Light
Brazil
Oberon Coffee could be described as the Queen of Brazilian coffees. Only the finest coffees from Brazil's Cerrado region find their way into Oberon. Coffee cherries are picked at the height of their maturation, which allows the bean to absorb as much sweetness as possible. The Oberon is a well balanced coffee that has a pleasant, citric acidity, a smooth and full body, nice sweetness, and a dark chocolate flavor.
Cup Characteristics: Pungent stone fruit notes,
winey adicdity, juicy, dark chocolate and spice.
Growing Altitude:5000-6000ft
Harvest Period: October-December
Milling Process: Natural, Sun dried on African beds.
Aroma: Pungent
Flavor: Sweet, Chocolate notes, Winey notes, nutty notes
Body: Full
Acidity:Sharp, Crisp, Winey
Ethiopia
Mokambo is a blend of coffee from the Kambata region (known for the production of ginger) and a special preparation Sidamo beans, which have been patio dried from the ripe coffee cherry. The two green coffees are carefully balanced to create a harmonious, complex flavor.
Cup Characteristics:
Savory, pleasont citrus notes, milk chocolate, tea leaves, balanced smooth soft body,
delicate clean finish, smooth tea like, sweet floral, lemony, bright acidity.
Growing Altitude:5000-6200ft
Harvest Period: May-September
Milling Process: Fully Washed
Aroma: Flowers, citrus, cocao, light
Body:Soft yet smooth body
Acidity:Citrusy and Bright
Ethiopia Sidamo
Grown in the Sidamo region south of Addis Ababa, Ethiopia's capitol city. Sidamo is the southernmost
and most productive province in the country. The region is well known for having the ideal
climate for growing coffee; high altitudes between 5000-6200 feet, ample
rainfall, optimal temperatures (64°F - 70°F) and rich soil.
Cup Characteristics: Strong ceder notes, consistent,
balanced, sweet tobacco, winey, spicy, chocolate.
Growing Altitude: 2500-5000ft
Harvest Period: June-December
Milling Process: Giling Basah (wet-hulled)
sundried.
Aroma: Slighty Earthy
Flavor: Chocolate, Clean Earth, Wood Notes, Spicy.
Body: Medium
Acidity: L ow
Sumatra Mandheling
Many of the islands of Indonesia were formed by volcanoes making them mountainous
with rich soil that is ideal for growing coffee. It is no wonder that some of the
world's most famous coffees are grown on the islands of the Malay Archipelago. This Sumatran process, known as Giling Basah, delivers a low acidity coffee with a richness that lingers on the palate. The unique method results in a very full body and concetrated flavor, garnished with herbal nuances and a spicy finish.
Cup Characteristics: Rich acidity,
meduim-bodied, citrusy notes, with a clean and sweet aftertaste.
Growing Altitude: Mixed
Harvest Period: Mixed
Milling Process: Washed
Aroma: Clean
Flavor: Citrus
Body:Round
Acidity: Medium-high
Espresso
Our Espresso blend was painstakingly crafted after several months of
trial and error. We sampled different blends of literally every origin
in our offering until we landed on the perfect
ratio of 3 unique origins in central and south america. Our espresso delivers a
perfect shot of espresso full of flavor, crema, and exacting every
time. Though this blend was originally designed for epresso machines it is equally amazing brewed in a traditional coffee maker. Over the years we have continued to toy with changing this recipe
as different origins have become available, however, we have yet to
find another that delivers the same level of perfection.
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Our catering service includes a highly trained barista, a commercial espresso machine, cups, lids, sugars, creamers, syrups, 2%, skim and almond milk, plus alternative sugars. We use only the highest quality ingredients including locally roasted, fair trade organic coffee.
$4.00
Pastries and Coffee
per person
Coffee roasting began around the 15th century when small shallow pans were used to roast the beans over an open fire.
It wasn't until the early 1900s that large scale commercial roasting became more popular than roasting at home.
These days electric drum roasters are the most common for their outstanding consistency and quality.
Contrary to popular belief caffeine is fairly stable during roasting. Differences in caffeine content depend much more on where and how the coffee was grown or which species it is. Robusta, Arabica's only cousin, has about double the caffeine but is the least favored because of its intesly bitter flavor.
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