-Medium body, creamy, low-acidity, smooth
Our house espresso is our interpretation of traditional flavors with a little nuance, focusing on reducing bitterness and acidity while enhancing the elements we enjoy. It's neither too dark nor too light—just right for an Americano or for adding a touch of sugar and milk. This is he type of coffee that “ sticks” to the tongue in a good way.
We always degas the espresso for a few days before selling it and recommend allowing 7-10 days for the flavors to develop fully. Proper extraction is key to unlocking the full potential of all coffee profiles. In our cafe, we extract at a 1:2.5 ratio unless requested.
- Origins: A blend of South America, Central America, and the South Pacific.
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NOTES: Fruit Punch, Blueberry, Passionfruit, Strawberry
This is a Grade 1, Organic Certified, natural-processed Arabica coffee from The Kayon Mountain Coffee Farm in the Guji zone of Ethiopia's Oromia Region. This coffee is not only great for espresso, but a great drip/filter coffee aswell.
- Origin: Guji, Ethiopia
- Producers: Single Estate
- Processing: NATURAL/Dry-Processed
- Elevation: 1900m - 2200m
- Year: 2024/2025
- Packaging: 60 KG BAG (Grain Pro / Ecotact)
- Varieties: Arabica
- Certification: Organic Certified NOP
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NOTES: White peach, Chocolate, Apricot
COFFEE SCREAMS FRAGRANCE AND AROMA, followed up with deep and balanced flavor.
Guatemalan coffee is a staple at our café. It truly is the jack of all trades when it comes to coffee; whether you prefer light or dark roast, it’s hard to find something this coffee can’t do. We serve it as our house coffee for most of the year.
- Origin:Joyabaj Chuaquenum
- Producers: Various small holders
- Processing: NATURAL-Fermented 8hrs, dried on patios and raised beds
- Elevation: 1500m - 1800m
- Year: 2024/2025
- Packaging: 69 KG BAG (Grain Pro / Ecotact)
- Varieties: Arabica (Bourbon, Catuai, Caturra, Pache)
- Certification: Organic Certified NOP, FLO Fairtrade certified
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NOTES: Apple, Red Plum, Maple Syrup, Dark Chocolate
If you are looking for that smooth flavor of dark roasted coffee without the bitterness, this is your coffee. We roast it just until the edge of going dark to give all the bold flavors without compromising the bean.
- Origin: Huehuetenango - Guaya’b Coop
- Producers: Various small holders
- Processing: Washed, sundried on patios and raised beds
- Elevation: 1450m - 1600m
- Year: 2024/2025
- Packaging: 69 KG BAG (Grain Pro / Ecotact)
- Varieties: Arabica (Bourbon, Catuai, Caturra, Pache)
- Certification: Organic Certified NOP, FLO Fairtrade certified
*Item cannot be shipped to Alaska or Hawaii- Varieties: Arabica (Bourbon, Catuai, Caturra, Pache)
- Certification: Organic Certified NOP, FLO Fairtrade certified
*Item cannot be shipped to Alaska or Hawaii
Papua New Guinea - Kuta Mill A/X
Limited supply**
MEDIUM Roast
Flavor notes: green apple, macadamia nuts, strawberry macarons, dried mango.
PNG is another house favorite when it’s in season. It’s great for a variety of uses and is similar to Guatemalan coffee. Depending on the day, we might even consider it our personal favorite coffee origin.
This washed A/X grade coffee comes from small plantations in the Kuta Ridge of the Waghi Valley, at an altitude of 1,585 meters, milled at Kuta Coffee Mill. The collaboration between the Ulga and Kolga tribes ensures quality, rewarding farmers for consistent deliveries.
Although PNG has historically produced over a million bags of coffee annually, production has dipped below that in the last decade. Most coffee (95%) is grown in the highlands, characterized by a heavy body and savory sweet flavors. PNG coffee grading considers screen size, bean shape, defect count, color, aroma, and cup quality, with A/X being the highest grade.
FLAVOR NOTES: Brownie-White tea- Raspberry parfait
Decaf that tastes great? Absolutely! Enjoy a decaf with all the flavors and quality of your favorite cup, but without the caffeine.
Swiss Water decaf is a 100% chemical-free decaffeination process that uses only water and a Green Coffee Extract (GCE) to remove caffeine from coffee beans. This process preserves the coffee's original flavor and is known for producing high-quality decaf coffee.
Here's a more detailed explanation:
The Process:
The Swiss Water Process involves soaking green coffee beans in hot water to dissolve the caffeine. The water, now containing caffeine and coffee solubles, is then passed through a carbon filter that traps the caffeine molecules but allows the coffee's flavor components to remain. This filtered water, now called Green Coffee Extract (GCE), is used to decaffeinate subsequent batches of coffee.
Chemical-Free:
Unlike other decaffeination methods that use chemical solvents like methylene chloride or ethyl acetate, the Swiss Water Process relies solely on water and the GCE.
Flavor Preservation:
The GCE contains all the soluble solids of the coffee, ensuring that the original flavor profile of the beans is maintained during decaffeination.
Certification:
The Swiss Water Process is certified organic and is known for its commitment to using a natural, chemical-free method.
Industry Leader:
The Swiss Water Process is widely recognized as an industry leader in decaffeination, producing some of the best-tasting decaf coffee available.
- Origin: PNG
- Producers: Single Estate
- Processing: Washed, sun-dried on patios
- Elevation: 1200m
- Year: 2024/2025
- Packaging: 69 KG BAG (Grain Pro / Ecotact)
- Varieties: Arabica
- Certification: Organic Certified NOP
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FLAVOR NOTES: Cinnamon-roll, Vanilla, Blueberry, Cola
Low acidity
It is roasted in preparation for espresso, but of course, all coffees can be used in any way desired.
Country of Origin: Brazil
Region: Mogiana
Producer Type:Single estate
Processing: Washed
Processing Description: Sun-dried on patios
Growing Altitude: 700m - 1300m
Great for espresso or filter.
Café Delas sources green coffee from farming operations owned by women, who are paid directly for their coffee. Perhaps most importantly, the Café Delas program does not only search for circumstances where women are the decision makers behind a coffee, but also actively provides support and education to women involved in coffee to equip them to beleaders of their community.
From the farmer: "I am the fourth generation of my coffee producer family. I am mother of three children, one of the children is agronomist and environmental engineer and I deposit the continuity of my work on him. I have two granddaughters who may be the sixth generation of coffee producer, following the footsteps of their grandmother. I graduated in accounting, and I use my knowledge in the management of the farm looking for a good human, environmental and productive results. Specialty coffee for me is a synonym of hard work, dedication, and love.”
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