For a brief general description of coffee types - click here.

Here are some of the coffees we have enjoyed roasting and drinking.

COLOMBIAN SUPREMO
Of all the world's exporting countries, Colombia produces the best of the "self-drinking" coffees - with flavor, body and aroma in perfect unison. It can be enjoyed in either regular or dark roast.

TANZANIAN PEABERRY
From the slopes of Mount Kilimanjaro, high up by Lake Victoria, comes this beautifully balanced coffee to rival its sister quality from Kenya. The peaberry variety reportedly packs a more concentrated taste into every compact bean.

SULAWESI CELEBES KALOSSI
From the Indonesian island of Sulawesi tucked away in the southwestern Pacific Ocean comes this rich, rare,exotic, full-bodied gourmet coffee. The full and fragrant aroma, wonderful spicy notes, and natural earthy tones combine to accentuate the satisfying taste of this elegant, dynamic, and full-bodied brew.

COLOMBIAN SUPREMO DECAF
This decaffeinated coffee is pure Colombian, sent to Germany for the most careful decaffeinating, and on to America for our enjoyment. This European process does not mute the flavors as much as other decaffeination methods - you can't even tell it is decaffeinated as you are drinking it.

GUATEMALA ANTIGUA
"Genuine Antigua," grown above 4,000 feet in Guatemala - traditional favorite of discriminating European connoisseurs. Year in and year out, often considered the finest of Central America.

INDIAN MONSOONED MALABAR  
Monsooned coffees are stored in special warehouses in India until the Monsoon season comes around. The sides of the structure are opened and moist monsoon winds circulate around the coffee making it swell in size and take on a mellowed but aggressive, musty flavor. This is an extremely earthy, pungent coffee with a unique combination of carmelly finish and potent flavors.

SUMATRA MANDHELING
From the islands of the Indonesian Archipelago comes a rich, deep-tasting coffee that, while lacking in the acidity of a Kenyan or Colombian, can do wonders in a blend. We have blended our Sumatras with other, more acidic coffees for a perfectly balanced treat.

ETHEOPIAN YRGACHEFFE
This is considered to be the finest of the Ethiopian coffees. It is a rich coffee with a pleasant finish and lingering aftertaste. This coffee is very distinctive and unique.

PAPUA NEW GUINEA
A distinct coffee among the Indonesians. This coffee has a unique wild note in the cup but is not as earthy as other Indonesian coffees such as Sumatra and Sulawesi. While a lighter body than Javas, good PNG has the delicate notes, complexity, and sometimes the acidity or brightness of the best Central Americans.

KENYA AA 
"Out of Africa" Kenya is considered by many as the world's finest coffee. Recognized by the International Coffee Association as among the top three origins in the world, along with Colombian and Tanzanian. High flavor and aroma, excellent body.

COSTA RICAN TARRAZU  
Grown above 1,500 meters in altitude, this coffee has the fine, sweet, clear flavor that is typical of the best from Central America. It can be enjoyed alone, without any other coffee needed to complement it.

B L E N D S
Often, a more complex and interesting taste can be accomplished by blending two or more varieties of coffee, or blending two different roast levels of the same variety (melange).

MOCHA JAVA
The fruity, tart and tangy taste of Etheopian coffee is combined with the rich deep full-bodied coffee from Indonesia, to give us that perfect marriage, the famous flavor of Mocha Java.

FRED'S BLEND #1
A blend of deep, rich Sumatra Mandheling and tangy Etheopian Yrgacheffe balanced with smooth Colombian Supremo provides a complex and satisfying cup.