Different types of coffees will have differing and specific flavors and each can elicit its own distinct experience for the person sipping.

Coffee is amongst the most complex beverages you can sip, with over 1,000 chemical compounds responsible for everything from aroma to flavor. And those blueberry or apple notes? They come across because coffee’s complexity contains similar, if not the exact same compounds found in these other organic products, they simply need to be expressed properly.

In general, truly great coffee is not a super dark roast. The roasting process, if pushed too far, tends to char the delicate coffee bean, along with its natural sugars and organic materials, to create a bitter and harsh flavor that can only be drowned out with milk and sugar.

You won’t find all of our regions available in every roast. Our coffee gets roasted specially to bring out the best flavors in each one of our single origins. This makes sure it’s never burnt, never bitter, just coffee, in its Native State.

When talking about coffee tasting notes, we focus on fresh roasted coffee, which allows the true expression of the bean to shine through. A lot of the coffee that you buy in stores is shelved about six to eight months after it is roasted. This creates an acidic and tainted flavor profile. With a fresh profile, the more delicate notes of naturally-grown and native coffee can express themselves in ways never possible in coffee that is brewed months after roasting.

To keep all of the beautiful coffee tasting notes on lock, many roasters and even the Specialty Coffee Association of America (SCAA) have developed widely-used coffee tasting wheels, like the one to the left. Often times, when tasting coffee it is extremely helpful to have some direction on hand to inspire your tastebuds.

#100 Indian Monsooned Malabar – Not your typical light roast, this offers a very smooth non acidic balance of nutty and creaminess giving it a light peanut butter taste.

#200 Mexico – Light easy drinking and great for breakfast. Finishes with a very pronounced nutty flavor.

#300 Papua New Guinea – Well balanced, a nice blend of earthy flavors with a nutty finish.

#400 Rwanda – A subtle dark berry wine flavor with a growing flavor of bakers chocolate as the cup cools.

#500 Sumatra – A heavy body with earthy flavors and mineral heavy notes. Naturally low in acidity and finishes very smooth.

#600 El Salvador –  Very subtle hints of citrus with a predominant dark chocolate flavor. This coffee does wonderful though pour overs for a rich bold chocolaty coffee however it is exceptionally smooth when done though a drip machine.

#700 Brazil – Nice heavy body with pronounced flavors of caramel and toffee. Though it is a dark roast it is still a smooth finish.