We’re happy to welcome back this great coffee from Uganda.  The Bugisu mill, which has been our favorite for some time now, has switched to organic farming. This coffee is grown at high elevation on the slopes of Mt. Elgon near the Kenyan border. The altitude contributes hints of ripe sweet lemon and cocoa to the flavor. The citrus is sweet rather than acidic. Both of these tastes are softened by an overall toastiness.

It is a staff favorite for cold brew and combines well with our espresso which is also a sweet coffee.

We look forward to each year’s new arrivals from Costa Rica and have chosen one from the most famous coffee growing region, Tarrazu. It’s high grown at about 1,500 meters.

In the cup it gave us notes of a grapefruit, honey and malt. It also makes a fine addition for home espresso, so check it out. We’ll keep some in the third grinder just for single origin espresso lovers.

This is a fantastic summer coffee; the staff can’t get enough of it.

We’ve been a big fan of Indian coffees since we started roasting.

This coffee is from the Ossoor Estates in Manjarabad and is a new find for us.  This crop is the best Indian coffee we’ve had in 5 years.

It has a wonderfully rich body; hints of sweet and warming spices (think cardamom); and a long clean finish.

It is grown between 3,000 and 3,250 feet elevation on a 120 year old farm. The term “nugget” is believed to come from the gold mining that once took place in this region.

We were recently offered a small lot of peaberry PNG from the Kimel farm in the Kuta region.

Normally, two seeds develop inside each coffee fruit. In a small percent of the berries only 1 seed is formed and wraps around the fruit and is called a peaberry. Because of this small size, it must be roasted a little more gently.

This PNG has flavors of sweet citrus, floral and a nice bright finish.

The New crop of Rwandan coffees have finally arrived after a year of anticipation and we are very excited that they are finally here…..
Rwanda has some of the best coffee growing conditions in the world. This coffee is grown on the steep slopes of northern Rwanda’s volcanic mountains, where the rich soil, high altitudes and abundant rainfall give the coffee trees along the mountain slopes the best environment for high quality yield. Our cupping notes best describe this coffee as sweet and smooth with orange/peachy notes and has a long deep finish.

If you’ve not had a cup, come on down and try it before you buy it.