About the coffee: most people think of Guatemala French Roast as a dark roasted coffee, but we imagined it being a little softer.  The Guatemala has a lot of natural sugars the we wanted to merely caramelize, not over cook (like so many roasters do). This method creats a more creamy and rounded flavor, and better perserves hints of dark caramel.

About the taste:  this boasts a medium body, and something like a nutty and lemony flavor.

About the finish: dry and creamy, yet a very intense hazelnut.

Don’t be shy, please check this out right away!   Guatemalan French Roast

About the blend: we started with a medium roast Sumatra, added a Kenya AA at full city roast, and then finished with an nice Etheopian Natural light roast. The sumatra gives it the heavy body and syrupy flavor, and that touch of a rum sensation that everyone wishes was real. The Kenya combined with the Sumatra creates a perfect blend of winey and sweet caramel flavors. Then we decided to use just a touch of Etheopian to spice up the blend using it’s wild and funky fruits.

About the taste: it’s a full body, low acidy, and round balance – with a winey and syrupy flavor.

About the finish: has a very sweet dark fruits – sort of a combination of dry plumb and blackberry.

Check it out in!  Pasadena Blend

This crop has great flavor, not being too bright or pungent, but distinctly sweet.

The Panama body is medium, round and well balanced. It has a low acidic index, and the finish -the best part- hints of chocolate and dark caramel.

Panama Estate