hambela buliye is one of a few coffee processing sites managed by kedir and esmael hassan, who run hambela dabaye, and others as well. they only produce dry process coffee at hambela buliye, and are receiving coffee from 200 registered farmers, as well as from their own "buliye" farm nearby. they are mostly buying coffee from farmers in the surrounding kebeles of buliye, wamana, borticha, dari rogicha and dabaye. what's interesting about having a site that only produces naturals, is that you're not tied to a water source for processing coffee, and can build them very high in the mountain. fruit notes are bountiful in the dry fragrance, with potent stone fruits and tropicals right up front, peach, apricot, mango, and wild berry notes too. this cup has plump berry flavors in light and medium roasts that are delicious, with a ripe berry/floral quality that adds a delicate aspect to the brewed coffee. this coffee has a lot to offer as it cools, accent notes of blueberry, orange, mango, fruit salad...and more! i suppose there's a rustic side too, being a natural and all, but the fruits are surprisingly clean, with a bit of brightness that helps convey structure to some of the wilder flavors. roasted to a city (light) level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

In 2006, asefa dukamo and his brother mulugeta founded daye bensa coffee within the sidama region. with 16 washing stations and 4 dry mills, their coffee is processed in a timely, efficient manner. hard work and meticulous processing at the qunqa mill occur, and the whole cherries are sun-dried for 15 days at most––this creates a sweet, complex profile. the durato bombe coffee is collected from 626 farmers in its namesake village and the bensa woreda sdama zone. in fact, the durato bombe also shares its name with the mountain it originates and grows on! this coffee from the bombe mountains has a lot of body for a naturally processed heirloom coffee. very bright and very sweet, expect notes of watermelon, strawberry, Meyer lemon, blueberry and a floral nose. roasted to a city (light) level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

the coffee comes from small holder farmers in kebele (town) buku sayisa, guji zone, a region of very altitude that ranges from 2100 to 2300 meters above sea level. these lots are made up of coffee from several hundred different farmers, most with only a couple hundred coffee trees or less. the people in this region are known as guji oromo, and coffee farming has been a core part of the culture in the highland areas for many years. it's a distinct coffee from yirga cheffe, and sidamo. the station is run by ismael hassen from kayon mountain coffee. they do a fantastic job controlling quality, consistently providing us with some of our top scoring ethiopian coffees. dark fruit notes and strong spiced aspects flourish in the dry fragrance, with accents of berry and ripe mango, cinnamon and cardamom spices, and a honey sweetness underneath. the cup complexity tops our list, one of the biggest factors playing into that being fruit flavors and potent aromatics.  the fruits are berry-like in the brew, with a juicy plumpness in mouthfeel. flavors of blueberry and cooked peach bring out "pie filling" aspects in the profile, with top note accents of red berry juice, mixed melon salad, cantaloupe, with some green honeydew in the finish. roasted to a city (light) level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

kayon mountain farm is owned and operated by the family of ismael hassen, located in the southern guji zone of shakiso. the farm is split into two sections, each geagraphically plotted on neighboring towns of taaroo and sewana, divided by the invisible border between them. this lot is pulled from both taaroo farm, and small holders around taaroo town. this particular lot was wet-processed, meaning that after the cherry is removed from the seed, the sticky mucilage layer that surrounds the bean is removed after fermenting for 24-36 hours in water (this varies from region to region), before then being removed and laid out to dry on raised drying tables. taaroo has a very floral side when kept to light roasts, showcasing aromatic guji character, with tart high tones and acidity. it's not an aggressive coffee, but delicate, and distinct. from the dry grounds, rue herbals and potent jasmine floral notes are clear, as well as ripe citrus, and raw sugar sweetness. city roast level is a lightly sweetened cup, with bright and tart fruits, and potent aromatic florals. the perfumed side to this coffee is prominently featured, like sweet gardenias, and star jasmine blossoms, along with a strong rue herbal note. a grape flavor impacts juicy acidity that weaves through it all, amplifying high toned bright character, particularly in the lighter roast levels. as the cup cools, hints of sweet spice and citrus come through, flame grape, come into play, and a creamy coconut oil aspect that lingers in the finish. roasted to a city (light) roast level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

this delicious dry process coffee was processed at a privately run coffee processing site called dogo sodu, not too far from the main gerba town. the mill is owned by gemechu shonora, who along with brothers shebura, morkata and adugna, oversee the operations of this site and several others nearby. this lot was collected from farmers in a growing area called gerba layo, with an altitude range of 2250 to 2350 meters above sea level. we found this lot to be quite a fruit salad of flavors, and also surprisingly floral and bright for dry process coffee. aromatic fruits and sweetness are central to the dry fragrance, with notes of peach, wild berry, and very attractive dark, complex sugars. at city roast level, the cup is a fruit salad of flavors, such as red raspberry, dried peach and mango, and papaya. fruit flavors are pronounced and definitely read "dry process", though aromatic accents and bright fruits are also aligned with washed ethiopian coffees. it's what really pushes this natural to another level! a fresh herbal citrus note brings such a nice fragrant quality to the cup, along with a perfumed floral aroma that signals some of that jasmine pearl tea we often taste in ethiopian coffee. the herbal aromatic notes extend to the finish as well. roasted to a city (light) level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

this coffee is from the gatuyaini factory, a washing station more or less. gatuyaini is one of 19 washing stations that  make up the othaya farmer's coopertive society, a coop-run organization, one of the older ones I might add. othaya started in the mid-1950s, ballooning from 250 original members to 15,000 strong today. this is an "ab" separation, which denotes the size of the beans. all coffee in kenya is sorted by size using large industrial screening machines. there's a grading name attached to each size range, "aa" for the largest beans, and in this case, "ab", which means that the beans fall between 15/64" and 17/64". a cleanly spiced sweetness comes up from the ground coffee, with spikes of citrus tea, and grape-toned fruit. orange citrus brightness is present from light to dark, but most brilliant on the light end of that spectrum (no surprise). this isn't a fruit-bomb cup, rather it revolves around ample raw sugar complexity, and a variety of citrus, and dried fruit accent notes. a steady undercurrent of brown sugar and cinnamon hints provide a solid platform for citrus highlights to shine, offering up profiles of holiday spice cookie, and dried citrus notes. as the cup cools down a bit, delicate flavors start to emerge, like pomegranate tea, cardamom, dried stone fruit, and orange. roasted to a city (light) level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

after a devastating volcano blast in 1963, the balinese government revitalized their coffee agriculture and economy by handing out coffee seed stock to local farmers and encouraging an island-wide coffee growing campaign. today, there are over 7,000 hectares of organic coffee growing farmland in bali, indonesia. pesticides and chemicals are illegal to use on any of the crops, which are farmed using 100% organic fertilizers. improved coffee growing practices have only increased the worth of this remarkable bali blue moon coffee, as well as improving socioeconomic conditions across the entire island nation.  bali blue moon has been a well-known "secret" among roasters. it’s a coffee growing region that has been heavily regulated by government, which may seem like a bad thing, but it means that both the quality of the stock used, the handling, and processing are excellent.  so what does all this give you?  a coffee that is smooth and somewhat syrupy in the mouth. it has an anise flavor which adds spice to the dark chocolate and vanilla bean flavors. it’s a tad sweet and very complex. roasted to a full city (medium) level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

kenya nyeri kamoini abkamoini is one of several coffees we picked up from othaya farmer's cooperative society (fcs). othaya got its start back in the 1950s and currently have 18 coffee factories (wet mills) under their umbrella. kamoini factory sits at 1825 meters above sea level, right along the ichamama river, which is fed from the karima forest above. "factories" are essentially small washing stations aligned with a particular "society" in kenya, what we would call a "cooperative". farmers typically hand sort the coffee cherry before submitting it for processing, removing coffee that's either not ripe, or too ripe, and can cause a defect in the cup. small things like this make a huge difference in the resulting coffee. our city roast boasted convincing sweetness in the dry fragrance, caramelized sugars, spiced ginger cookie, and cola the wet grounds let off fragrant caramelized sugar notes in the steam, with hints mulled juices, and citrus. kamoini is underpinned by sweet notes of burnt sugar and molasses, with juicy fruits and fragrant spices tied in. the sweet profile is accented by fruit flavor profiles of plum tea, grape, dried cranberry and date, and ushers in complex spice notes of cardamom and clove in the aftertaste. roasted to a city (light) level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

this sumatra lintong raja batak coffee originates from select producers near lintongnihuta in northern sumatra province. this region sits on the southern shores of lake toba, the world's largest volcanic lake. the volcanic soil creates exceptional coffee-growing conditions. the lintong nihuta plateau ranges from 1,000-1,300 meters in elevation. small-scale farmers with 2-4 hectare plantations (roughly 1000 trees per hectare) produce this exceptional coffee. the coffee then travels to a warehouse for another round of inspection and grading, followed by a two-month resting period. final processing includes selecting out the peaberries, hand-sorting, and preparing for export. In the cup we found brisk acidity, heavy body -sweet and clean with notes of pipe tobacco, cedar and a long, rich finish. roasted to a full city (medium) level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

giling basah bebesen aulia this wet-hulled aceh coffee is from a quality-savvy coffee collector named aulia who buys in the districts of bebesen and kute panang. in the scheme of things, aulia's operation is quite small. he usually buys a few bags at a time, and then processes coffee with family at home. with small scale comes the capability for a high level of quality management. that extra care and attention given to quality control is apparent when you look at the green coffee, and of course in flavor too, both remarkably clean for a wet hulled coffee. another exemplary wet hulled coffee from mr. aulia, with intense rustic cup sweetness, and incredible depth of flavor. it makes a rustic-sweet cup at city+ roast level, with earth-toned, herbal aromatics just beneath the surface, and moderate level of acidity. sweet flavors of brown rice syrup, and raw brown sugars provided a sweet backdrop, as herbal suggestions crept up in the cup. there were also latent hints of fruit after the coffee cooled down some, like sour green apple, and orange peel, adding a touch of brightness. roasted to a city+  (medium light) level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

the torajan tribe inhabits the central mountains of south sulawesi province, preserving traditional customs including their distinctive boat-shaped houses. this region features dramatic landscapes where humid lowland rice paddies meet towering thousand-foot rock faces shrouded in mist. coffee thrives at elevations up to 2000 MASL, among the highest-growing regions in indonesia.  small-scale farmers, typically working less than 3 acres each, have recently formed cooperative micro-mills to enhance processing quality. their meticulous approach includes careful cherry sorting, overnight fermentation after de-pulping, washing, and initial patio drying. what distinguishes these coffees is the unique wet-hulling process (locally called "giling basah"), where parchment is removed while beans still retain high moisture content. this traditional method gives indonesian coffee its characteristic bluish hue and distinctive flavor profile. to overcome challenging local infrastructure and transportation limitations, producer groups have established partnerships with regional exporters. these collaborations provide crucial logistical support and milling facilities, enhancing traceability and quality control throughout post-harvest processing. such partnerships also facilitate quicker market access internationally, enabling producers to benefit more directly from specialty coffee trade relationships. in the cup we found a coffee with low acidity and sweetness, heavy body, with notes of vanilla, molasses, and black licorice.  roasted to a full-city (medium) roast level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

this wet hulled javanese coffee is a small producer blend from farms near the village of laspada, garut regency. this lot was made up from coffee of 47 farmers in laspada, who collectively pool their harvest together, and deliver it to a mill for processing. java sunda (west java) was the original coffee area, but you would find few trees here of late. most java coffee is grown in the east, where the big estates are. but farmers in java sunda always kept small coffee plots, although they mainly grown rice, onions, cabbage, carrots and other food crops for local markets in bandung and jakarta. it's nice to see small lots from the different mountain villages in the region rather than the typically large, full-container blends. this is a pleasantly sweet smelling wet hulled coffee, earthy notes are on the mild side, and well balanced. the aroma had a nice sweet-spiced scent, cinnamon and sugar, coffee cake crust, with balanced roast tone. the cup sweetness is quite nice, and rides the line between dark sugar syrup, and malted caramel. top note accents of pungent spices come through, such as clove and star anise, and the brew shows medium body that seems to thicken as it cools. the finish was where i picked up most on process flavors, with complex notes of green herb, umami savory aspect, and a slight foresty note. full city+ roasts have dense bittersweet cocoa flavors, like smoked chocolate, roasted cocoa nibs, with a bit of sage in the finish. dark roasts make a creamy, bittersweet espresso shot, with rustic dark chocolate tones accented by aromatic pipe tobacco in the long finish. roasted to a full-city+ (medium dark) roast level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

this lot is a blend of coffees from smallholder farmers in a few of the neighboring towns in the ngada district of flores, not far from wawo muda, the active volcano. it gets its name from wolo wio village ("kampung") where the coffee was processed by a local named leo suri. om leo is a member of a nearby cooperative, primavera, who organize coffee growers from neighboring villages in an effort to bring their coffee to the global market. an interesting fact about coffee production in this region is that it's typically grown using organic methods, though the cooperative is not certified at this time. the fragrance and aroma weave together notes of cocoa and dark chocolate, with raw sugars lurking in the background. the cup has weighty mouthfeel when brewed, a nice intensity overall, well balanced, with ample bittersweetness that rounds out the profile. i found a well developed caramel note around city+, and the mild top notes that come up as the coffee cools hint at cinnamon, date sugar, and snickerdoodle cookies. roasted to a city+ (medium light) level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

timing is everything! we recently direct-sourced this very hard to purchase natural processed peaberry coffee from the famed ka'u valley on the big island of hawaii. peaberry coffee is made from a naturally occurring coffee bean mutation. while a regular coffee cherry contains two coffee beans, occasionally only one will develop and grow. this results in a single, round coffee bean – a peaberry! however, this mutation only accounts for about 5% of the coffee beans in a harvest. this is why it is such a prized bean! because of how it develops and roasts, peaberry coffee noticeably differs in flavor from regular coffee beans. most notably, it will be a lot more complex in the upper range of flavors and aromatics (think acidity and sweetness), as well as a more syrupy mouth feel. another important factor in flavor is the processing method. this peaberry is made with natural process coffee, which means the coffee was dried with the pulp and mucilage on. the result is a beautiful coffee with notes of passion fruit, raspberry, sweet chocolate and nut. all at a great price point –the perfect cup for any occasion! roasted to a city+ (medium light) level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

chiapas is the southernmost region in mexico, sharing a border with guatemala to the west, and oaxaca to the east. it is well suited to produce an almost “guatemala-esque” profile; medium body, medium acidity (although not as much as a guatemala huehuetenango), a nice oaky, nuttiness and a hint of spice.  “rancho” is strictly high grown (shg) by third generation farmers, delmar and fernando moreno guillen on their family estate in the mountains of chiapas. the farm utilizes a significant amount of natural shade trees, and while not certified organic, it is naturally grown and processed without chemical fertilizers. in the cup we found a delightful coffee -smoky with almond nuttiness, hints of peach with a vanilla and milk chocolate finish. roasted to a full city (medium) level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

honduras kingdom growers coffee is grown on the picturesque slopes of the montecillos mountain range by a cooperative of small, honduran coffee growers dedicated to the production of high-quality, sustainable coffee as a whole community. each year the cooperative works with approximately 200 small farm holders, providing them with access to an expanding eco-friendly knowledge base with a variety of training and farm management resources, including proper techniques for processing and milling. the farmers work together with the goal of increasing yields while collectively raising income for everyone’s benefit. this is a really beautiful example of honduran coffee. this coffee has won and placed in the top three for america’s best cold brew competition.  it’s well balanced, with a cocoa and sweet citrus fragrance. you’ll find tangerine and orange-citrus, with a smooth-bodied, flowery lemon finish and hints of almond. roasted to a city+ (medium light) level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

this honey process lot is from finca san luis, a part of the duarte family farms, that include miravalles and san miguel as well. honey processing starts off the same as wet processing, in that the outer cherry is removed using a depulping machine. here's where things differ. instead of fermenting the coffee to remove the sticky fruit mucilage from the green seed ("bean"), the coffees is dried with that fruit still intact. honey processing was popularized at micro mills in costa rica, but has become a popular choice in many other parts of the world. it tends to lead to big body, and sometimes imparts fruit flavors in the cup. finca san luis is not far from ataco and ahuachapán, near the santa ana volcano. the dry fragrance has an interesting scent that's a combination of honey and rustic date sugars, with a hint of dried fruit, and a top layer of fresh green herbs that have a savory-sweetness, like fresh marjoram. the cup carries a sweet undercurrent that yields raw sugar and fruited accents after the coffee cools down a bit. the level of sweetness is quite nice, punctuated by notes of panela/piloncillo type raw sugars that have a high molasses content. fruit flavors are subtle, but come up a bit as the coffee cools, hinting at dried apple and fruit chutney, along with an aromatic note of candied ginger. body has a buoyant mouthfeel, with moderate bittersweet notes, like rustic cacao nibs, and extra dark chocolate. roasted to a full-city (medium) level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

there are plenty of obstacles to cultivating and exporting coffee from the department of huehuetenango.  the terrain is rugged and the weather is extreme.  but coffee grows well here, and 634 families with farms that average just a few acres in size work together through a cooperative called guaya’b asociación civil (guaya’b) to overcome the obstacles.  this particular lot is traceable to 115 women who participate in the manos de mujer certification program. guaya’b has an established centralized wet-mill equipped with environmental controls to return water to the environment free of contamination.  the mill is a central piece to supporting farmers with small farms because it reduces their burden of investing in processing equipment and maintenance. the mill also provides consistent processing protocols that result in higher quality community lots. in addition to a centralized mill, guaya’b helps farmers overcome other obstacles with training on organic practices to meet certification standards.  guaya’b provides members with access to micro-financing to ensure investments in year-round farm maintenance and periodic renovations.  guaya’b also provides technical assistance, which includes soil analysis and training on organic fertilizer production.  during the harvest, guaya’b has established a childcare service so parents have a safe place for their children to learn while they pick coffee. in the cup we found notes of kiwi, mango, honey, white tea. roasted to a city + (medium light) level. please note that we will deliver your coffee "whole bean" unless you notify us of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

this small lot of bourbon variety comes to us from san miguel farm, in el salvador's santa ana region. the farm sits right on the border with ahuachapán and son sonate, an area referred to as "tres limites", in the apaneca illamatepec mountain range. san miguel is luis duarte's original family farm, that through the years was all but abandoned. last year he and his son, luis jr, began the process of bringing the long process of renovation, stumping many of the old trees, and replanting large areas of the farm in bourbon (red and orange), maracaturra, gesha, and small amounts of rume sudan and kenia. san miguel's roast versatility and balanced flavors stood out. grinding a city+ roast released a scent of caramel, with accents of molasses bread, and milk chocolate. the cup sweetness was caramel-toned and creamy, impressive for the origin. notes of dulce de leche, kraft caramels come through, along with a vanilla bean hint on the nose. the coffee cooled to notes of sweetened condensed milk, and a hazelnut chocolate flavor marked the aftertaste. roasted to a city+ (medium light) level. please note that we will deliver your coffee "whole bean" unless you notify us below of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

in the dominican republic, the family-owned ramirez estate run by the third generation employs over 400 workers who live and work on the property and make nearly 300% higher wages than fair trade standard. before the ramirez family purchased the land in the early 1990s, the land was impotent and bare––natural water springs had long since dried up and farmers had only been raising cattle. today, the ramirez estate is one of the most environmentally-progressive and socially-conscious proprietorships in the world because they recycle materials used during coffee bean processing. first, coffee cherry parts that would normally be thrown out are converted into natural gas through fermentation––in turn, this natural gas powers their facility. next, the used water is also recycled, filtered, and returned to water systems. lastly, cherry pulps are added to a compost pile where they’re used as fertilizer useful to nearby farms. in addition to creating exceptional coffee, the ramirez estate also gives back to its community in countless ways. by building schools in rural areas, local children no longer have to walk nearly twenty miles a day, and after donating books and computers, students have more opportunities to learn. the ramirez estate also allows other farmers in the dominican republic to use their processing plant to assist in coffee export. as a honey-processed bean, the skins of the fruit are removed, but the pulp, or mucilage, remains on the bean during fermentation––this leaves a sticky-sweet sensation and fruity notes. the longer the mucilage remains on the bean, the longer the fermentation––thus the darker the honey process and the sweeter the cup. in the cup we found milky notes of vanilla, and a nutty aftertaste, with heavy strawberry aromas that carry over into a stone fruit flavor. smooth and balanced sweetness. this low acid coffee is smooth and will impress any island coffee lovers out there. roasted to a city+ (medium light) level. please note that we will deliver your coffee "whole bean" unless you notify us below of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

caranavi is a specialty bolivian coffee grown by a small group of native coffee farmers known as colonials, on land that is at high elevations rising to 8,500 feet above sea level. these coffee beans are cultivated in the tropical growing regions of bolivia below a magnificent forest, coming from 41 small farms averaging about three acres  each. this cooperative is comprised of all indigenous people, that are native to the land on the edge of the andes mountains, and bordering the rain forest and jungle of the amazon. the land next to their farms is government-protected land, and the indigenous groups have decided to treat their land as if it were protected as well. most of which have already been certified smithsonian bird friendly, and all of which have been certified organic. in the cup we found a sweet, well-balanced coffee with bright acidity. notes of cherry, brown sugar, and plum. a delightful cup sure to please! roasted to a city+ (medium light) level. please note that we will deliver your coffee "whole bean" unless you notify us below of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

at the full city roasts or darker is where this blend thrives!  honey roasted peanut butter and spice come together with a dominating bittersweet chocolate in this silky smooth, full bodied blend.  bridgeview blend is a true dual-use blend, filter-drip as well as espresso -our signature blend and a local favorite!  roasted to a full city+ (medium dark) level. please note that we will deliver your coffee "whole bean" unless you notify us below of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

the tall ships lady washington & hawaiian chieftain are classics with a modern flare from which we draw our inspiration for this mocha java blend.  mocha java is said to be the world's oldest coffee blend, combining two premium coffees with complementary characteristics. we've added two additional premium coffees for modern flare.  in olden days, coffee beans from yemen -where coffee has grown since the 15th century, were shipped in the wooden hulls of sailing ships of sailors at the great yemen port of mocha [mokha]. this port was one of the world's busiest locations at the time because it was the primary sea port for the sea route to mecca. many of these sailors arriving at the port of mocha were coming home from java island, and so this is how the traditional coffee blend of mocha and java coffee beans occurred -a happy accident of history that produced this coffee blend that is still prized today.  tall ship is a smooth, full-bodied blend with notes of spice and overflowing with layers of rich chocolate throughout. also great for espresso! roasted to a full city (medium) level -a west coast favorite! please note that we will deliver your coffee "whole bean" unless you notify us below of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

this decaf coffee is sourced from lots based on cupping evaluations. after selection, the green coffee is pre-soaked in water to expand the beans for caffeine extraction. the beans are then introduced to a solution concentrated with coffee solubles that extract the caffeine without extracting the coffees particular flavor. in the cup we found notes of chocolate, caramel and toffee​.  it also makes a nice espresso. ​roasted to a full city (medium) level. please note that we will deliver your coffee "whole bean" unless you notify us below of your grind preference. if you'd like your purchase shipped, please make sure that option has been chosen when reviewing your order just before accepting your purchase.

these distinctive, high quality 20 oz. tumblers have a unique soft touch matte finish.  they are double-walled thermal tumblers that are vacuum insulated assuring your favorite coffees stay at the ideal temperature for several hours.  the screw-on lid ensures you'll have no unexpected spills and feature a convenient push-button opening for easy access to your beverage.  it proudly displays our logo in black or slate blue. bonus: bring it each week to the coos bay farmer’s market for a free fill up!

want a high-end coffee brewer on a mr. coffee budget?  here's the answer!  this isn't anything like the pour over filter cone you may be familiar with.  in essence, the clever coffee dripper combines the best features of french press and filter drip  brewing, eliminating the drawbacks of each. with french press brewing, you have control over steeping time, but heat loss and sediment in the cup can be a problem. brewing with a paper filter is easy and convenient; the problem is lack of control over steeping time (i.e. the coffee begins to drain immediately). by adding a stopper to the filtercone, the clever coffee dripper combines control over steeping time with a sediment-free cup. this is called "full immersion brewing".   they also come with a lid! the lid is important to keep the brew hot during  infusion.  this is a brand new model which is made of a more durable plastic (still bpa free) and can be taken completely apart for more thorough cleaning.  we recommend using #4 melitta cone filters which are available at most major grocery stores.  they're also a great addition to our camping gear and suitcase!  this is one of our favorite brew methods!