Apricot Créme

Tree ripened apricots smothered in rich cream

Colombian Supremo

Colombian Supremo is the highest grade of coffee available from South America, handpicked and roasted to perfection. This is a must try!

Autumn Spice (Seasonal)

A delightful blend of cinnamon, nutmeg and spice

Costa Rican Tarrazu Papagayo

This strictly hard bean coffee is noted for its full body and richness. It contains good balance, acidity, body and character, with a hint of spice and some nutty overtones.

Banana Créme

A tropical banana treat with a smooth, creamy highlight. Close your eyes and you can hear the waves.

Ethiopian Harrar

Harrar is an elegantly balanced coffee whose flavor denotes a taste of fruitiness within its rich wine-like qualities. This coffee is brightly acidic and richly aromatic with a light body.

Banana Split

A blend of chocolate, strawberries, vanilla and bananas. A real soda fountain treat in your cup.

Ethiopian Yirgacheffe

A very well known and well loved coffee by many, Yirgacheffe carries very distinctive floral notes in its fragrance with a rich body and vibrant acidity.

Butter Nut Créme

Butter pecan and vanilla nut with a hint of cream

Guatemalan Antigua

This carefully cultivated Arabica from volcanic highlands of Guatemala Antigua Province is superbly aromatic. It's rich, lively, and full of flavor, yet very heavy bodied with bright acidity.

Butterscotch Toffee

Delicious blend of butterscotch and toffee

Kenyan AA

Smooth. This is Africa's finest specialty coffee carrying a medium body with a bright acidity and hearty character that's pleasingly sharp. AA signifies the best grade Kenya has to offer.

Caramel Créme

Rich caramel flavor and vanilla ice cream

Mexican Coatepec Altura Roma

The sweet, smooth flavor of this specialty coffee makes the aroma a very attractive offer. It contains delicate body and medium acidity.

Cherry

A sweet, fruity treat. Tastes like fresh, maraschino cherries

Indian Monsoon Malabar

This coffee gets its name from an aging process where the beans are exposed to the humid monsoon winds. Just after a few weeks of exposure the coffee flavors transform to become richer and smoother. Malabar is full bodied, very low acidity with a spicy woody flavor.

Chocolate Caramel

Decedent chocolate is the perfect companion to caramel

Papua New Guinea

This medium to full-bodied coffee grown in the highlands of New Guinea has a slightly sweet flavor, with medium acidity. New Guinea shares many of the unique flavors of the Jamaican Blue Mountain arabica.

Chocolate Cherry

Rich chocolate and sweet cherries

Sumatran Mandheling Grade 1

This coffee is very full-bodied, has an intense earthy flavor, and one of the lowest degrees of acidity of any of our coffees. Mandheling of Sumatra is considered one of the most full-bodied coffees in the world.