Conventional Coffee
Single Origins • Blends • Dark Roasts • Flavors
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Brazilian Santos
A mildly aromatic and earthy brew from one of the world's largest coffee producing countries. Medium bodied with light acidity and a hint of sweetness.
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Colombian Supremo
Supremo is the finest and most recognized arabica produced by Colombia, the world's leading exporter of arabicas. These characteristically large, attractive beans make a brew that is full bodied, rich and smooth with a slightly winey flavor.
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Costa Rican Tarrazu
Costa Rica is noted for extraordinarily meticulous preparation and grading of its arabicas. The small mountain region of Tarrazu produces the finest and highest grown of these. With rich body and marked acidity, its flavor is distinctive and pleasingly balanced.
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Costa Rican Tarrazu La Minita®
The small, mountain region of Tarrazu produces the finest and highest grown of Costa Rica's extraordinary arabicas. Within Tarrazu, the La Minita estate offers unparalleled cultivation and meticulous preparation, yielding only 1,700 bags of prized, hand-tended beans annually. This desire for perfection is apparent in a rich, crisp cup that sparkles on the tongue.
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Ethiopian Yirgacheffe
It was here, many centuries ago, that coffee first grew wild, and this is the bean capable of igniting a worldwide passion for coffee. Full bodied and aromatic with good acidity, its flavor is mildly winey with a surprising, sweet finish.
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Guatemalan Antigua
Produced in the highest coffee growing region in the Americas, this magnificent arabica is widely regarded to be the ideal coffee. Medium bodied with razor fine acidity, it has a brisk, lively flavor, smoky bouquet and an exceptionally clean finish.
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Hawaiian Kauai Estate Reserve
100% Estate grown and State Certified. The highest grade available -- fewer than 11 imperfections per pound. Grown on fertile volcanic soil, it has a keenly balanced flavor with a whisper of honey. Medium bodied and delicate with mild acidity.
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Indian Mysore Nuggets
Legend has it that coffee produced in India began around 1600 AD from seven seeds smuggled in from Yemen by a Moslem pilgrim. Cuttings from these plants are believed to be progenitors of much coffee around the world. Mysore has moderate acidity and a truly unique spiciness acquired from crops such as cardamom, cloves, and nutmeg, among which it is grown.
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Kenya AA
The youngest producer of world class arabicas, Kenya began growing coffee only as recently as the 1890's. It grows arabica type beans exclusively, and only the finest of these earn "AA". This compellingly aromatic coffee is full bodied and mildly acidic with a distinct bourbon quality.
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Sulawesi Toraja
Formerly known as ‘Celebes Kalossi’, this Indonesian coffee, Shade Grown in the southwestern region of the island of Sulawesi, is considered one of the world’s finest coffees. Full bodied with low acidity, it is famous for its depth of flavor, aromatic spiciness and buttery smoothness.
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Sumatra Mandheling
One of the most highly prized coffees in the world, this high-grown Indonesian arabica resembles no other. Rich and heavy bodied with low acidity, it is exceptionally smooth with a distinctly nutty flavor.
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Tanzanian Peaberry
Grown on the slopes of Africa's Mt. Kilimanjaro, this outstanding arabica produces a rich and full bodied brew with medium acidity. A rare and exceptional coffee.
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Yemen Mocca Sanani
Grown in the mountainous regions of the southwestern portion of the Arabian Peninsula, Yemen Mocca Sanani is one of the world’s rarest coffees. Deeply aromatic and full bodied, it has a distinctive, intense winey flavor. Truly unique in the cup.
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Zimbabwe AA+
Zimbabwe's highest graded arabica is medium bodied with moderate acidity. Full, earthy and suggestively spicy, it produces a slight winey flavor typical of the finest African arabicas. Unique to this coffee is a naturally low caffeine content.