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African Espresso
Rutsiro, Rwanda
Processing: Washed
Variety: Bourbon, Mayaguez
Taste: Jammy, cotton candy aroma, juicy acidity, creamy mouthfeel
African Espresso
Rutsiro, Rwanda
Processing: Washed
Variety: Bourbon, Mayaguez
Taste: Jammy, cotton candy aroma, juicy acidity, creamy mouthfeel

Any coffee can be brewed as espresso. However, this coffee is roasted a touch longer to soften the acidity and improve solubility, enabling easier extraction. This also makes this coffee great for brewing a softer, more caramelly cup.

Our seasonal single origin African espresso is selected for complexity and sweetness. Roasted for ease of extraction.

We roast this espresso to taste best with an 18g-20g dose resulting in a 36g-40g espresso using 93C (200F) water. Adjust grind to maximize extraction. Use a “nutating tamp” to ensure even extraction. While time is not a control, you may find the best espresso occurs between 30-35sec.

We recommend using precision filter baskets that have been laser cut and optically verified such as those made by VST. Large, sharp burrs creating a fine, even grind will allow the best extraction. If you have the ability to measure, shoot for 19-20% extraction for the best balance, flavor, and mouthfeel.

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African Espresso
$10.00
250g
5lb
American Espresso
Sololá, Guatemala
Processing: Washed
Variety: Caturra, Bourbon, Typica
Taste: Honey, Candied Pecans, Cherries in Chocolate
American Espresso
Sololá, Guatemala
Processing: Washed
Variety: Caturra, Bourbon, Typica
Taste: Honey, Candied Pecans, Cherries in Chocolate

Any coffee can be brewed as espresso. However, this coffee is roasted a touch longer to soften the acidity and improve solubility, enabling easier extraction. This also makes this coffee great for brewing a softer, more caramelly cup.

Our seasonal single origin American espresso is selected for sweetness and balance. Roasted for ease of extraction.

We roast this espresso to taste best with an 18g-20g dose resulting in a 36g-40g espresso using 93C (200F) water. Adjust grind to maximize extraction. Use a “nutating tamp” to ensure even extraction. While time is not a control, you may find the best espresso occurs between 30-35sec.

We recommend using precision filter baskets that have been laser cut and optically verified such as those made by VST. Large, sharp burrs creating a fine, even grind will allow the best extraction. If you have the ability to measure, shoot for 19-20% extraction for the best balance, flavor, and mouthfeel.

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American Espresso
$10.00
250g
5lb
Aricha
Yirga Cheffe, Ethiopia
Processing: Washed
Variety: Heirloom
Taste: Tamarind, Lavender, White Grape
Aricha
Yirga Cheffe, Ethiopia
Processing: Washed
Variety: Heirloom
Taste: Tamarind, Lavender, White Grape
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Aricha
$10.00
200g
5lbs
Asdrubal Chavez
West Valley, Costa Rica
Processing: Washed
Variety: Caturra
Taste: Apple, Melon, Hazelnut
Asdrubal Chavez
West Valley, Costa Rica
Processing: Washed
Variety: Caturra
Taste: Apple, Melon, Hazelnut

Asdrubal Chavez is a farmer in Llano Bonito de Naranjo, West Valley, Costa Rica. He has worked in tandem with the Helsar de Zarcero mill for a few years now to process his coffee, and we have a long relationship with the Helsar mill going back 8 years now: They are excellent at processing coffee from fruit to dried pergamino to ready-to-export green coffee beans. Each year they refine their process, and under the guidance of Ricardo Perez Barrantes the recent improvements include more raised drying beds, more warehouse space to rest coffee (reposo) and new dry milling equipment.

 

The Asdrubal Chavez lot features a dry fragrance fruited with apple and melon, and a base hazelnut tone. Wet aromatics have the same sweet depth with some intriguing chocolate fudge notes, and pecan praline. Tthe A. Chavez lot has the classic balance of brightness, sweetness and bittering components we look for in a clean Central American coffee flavor profile. There is toasted hazelnut, suggestions of dark berry, apple-like acidic snap, with a roasted malt finish.  The finish has a cleanly-disappearing taste thanks largely to the brightness of the coffee, a dark caramel sweetness and a creamy mouthfeel. It is not a crazy, exotic coffee, but a sturdy, restrained, classic flavor profile that makes it infinitely drinkable

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Asdrubal Chavez
$10.00
200g
5lbs
Black Balsam
Espresso Blend
Processing: Washed
Variety: Caturra, Bourbon
Taste: Caramel, Grape, Raspberry
Black Balsam
Espresso Blend
Processing: Washed
Variety: Caturra, Bourbon
Taste: Caramel, Grape, Raspberry

Any coffee can be brewed as espresso. However, the coffees in this blend (Black Mountain and African Espresso) are roasted a touch longer to soften the acidity and improve solubility, enabling easier extraction. This also makes this coffee great for brewing a softer, more caramelly cup.

Our house espresso blend is blended for heavy body, gentle acidity and balanced caramel sweetness.

We roast this espresso to taste best with an 18g-20g dose resulting in a 30g-35g espresso using 93C (200F) water. Adjust grind to maximize extraction. Use a “nutating tamp” to ensure even extraction. While time is not a control, you may find the best espresso occurs between 30-35sec.

We recommend using precision filter baskets that have been laser cut and optically verified such as those made by VST. Large, sharp burrs creating a fine, even grind will allow the best extraction. If you have the ability to measure, shoot for 19-20% extraction for the best balance, flavor, and mouthfeel.

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Black Balsam
$10.00
250g
5lbs
Black Mountain
Dark Roast
Processing: Washed
Variety: Various
Taste: Chocolate, Caramel, Soft Acidity
Black Mountain
Dark Roast
Processing: Washed
Variety: Various
Taste: Chocolate, Caramel, Soft Acidity

Our seasonal dark roast is a coffee from Latin America chosen for a smooth balance of sweetness and complexity. We roast this coffee to the maximum depth without loosing body to pyrolysis. This is our go-to crowd pleasing coffee. This is also a great coffee for a classic chocolaty espresso when constraints in equipment (grinder, filter baskets, etc) or training prove difficulty finding a sweeter extraction from our espresso roasts.

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Black Mountain
$10.00
250g
5lbs
Decaf Brazil
Mogiana, Brazil
Processing: Mountain Water Process
Variety: Yellow Bourbon
Taste: Graham, Nutty, Baking Chocolate
Decaf Brazil
Mogiana, Brazil
Processing: Mountain Water Process
Variety: Yellow Bourbon
Taste: Graham, Nutty, Baking Chocolate

Our decaf is roasted like our espresso for smooth balance leaning towards sweetness and ability to extract easily under all brewing methods.

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Decaf Brazil
$10.00
250g
5lbs
Fazenda Furnas
Minas Gerais, Brazil
Processing: Dry Process
Variety: Bourbon, Catuai
Taste: Cooked fruits, brown sugar, carmel
Fazenda Furnas
Minas Gerais, Brazil
Processing: Dry Process
Variety: Bourbon, Catuai
Taste: Cooked fruits, brown sugar, carmel

We’re pleased with this coffee from Fazenda Furnas, as it shows quite a bit of up-front sweetness, balance, and dare I say lively acidity – not pronounced like an African coffee, but with definition unlike many other coffees we tasted from Brazil. The dry fragrance has a subtle smell of dried peach and apple, with salted caramel and cola. Hot water brings up a smell of cooked strawberry and stone fruit preserves – a clean set of fruited smells, not at all over the top. Breaking the crust releases a saturated sweet scent of brown sugar, concord grape, and a bit of grenadine syrup. The sweetness is caramel and malted sugar all the way, which provides a nice base for fruits like dried apple, plum, and a note of strawberries and cream. And the acidity – yes, there is a defined acidity – is gentle and malic, like apple juice. This coffee will make an incredible espresso or brewed cup.

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Fazenda Furnas
$10.00
200g
5lbs
Gitesi
Karongi, Rwanda
Processing: Washed
Variety: Bourbon
Taste: Turbinado, Butter Tea, Vanilla
Gitesi
Karongi, Rwanda
Processing: Washed
Variety: Bourbon
Taste: Turbinado, Butter Tea, Vanilla

The Gitesi site is at 1740 meters, actually one of the lower areas surrounded by high ridges ranging up to 2000 meters, where coffee is grown. 1,830 coffee farmers in the area supply Gitesi with cherries each year. The station fosters a relationship with the farmers by paying an additional dividend at the end of each season based on performance. Gitesi was started in 2005 and has been building capacity each year. Like much of Rwanda, the coffee is Bourbon variety. Gitesi won COE a couple years back and continues to produce competition level coffees.

Gitesi continues to produce some of the best coffee we see from the region, and this year’s lots are of significant quality. Right from the get-go, Gitesi has such an attractive set of aromatics – cardamom, caramel butter, turbinado sugar, and a floral-like Darjeeling tea note, are all representative in the dry grounds. Aspects of complex sugar browning come into full view when you add the hot water. The wet grounds have a rich sweetness at light roast levels. Brown sugar and butter hang heavy in the air and with a slight floral note underneath. There’s a tartness to the cup that in light roasts especially takes on flavors of rose hips and mandarin orange. There’s a refined sweetness as well, like raw cane sugar. Buttery flavors shift toward lactic/cream as the cup cools and with hints of vanilla, tastes of cream soda. The finish is honeyed, and holds on long into the aftertaste. Gitesi brews so well, and will also make for a great SO espresso showing depth in sweetness. This is seriously competition-level coffee folks.

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Gitesi
$10.00
200g
5lbs
Hector Jose Franco Lopez
Nariño, Colombia
Processing: Washed
Variety: Caturra
Taste: Marshmellow, Vanilla, and Nougat.
Hector Jose Franco Lopez
Nariño, Colombia
Processing: Washed
Variety: Caturra
Taste: Marshmellow, Vanilla, and Nougat.

A long name, a great coffee. This coffee comes to us from Finca Rosales, in Narino, Colombia and is a single farmer lot from a grower named Hector Jose Franco Lopez. The coffee is very high grown and milled to AAA standards. This means a very sweet cup with complex acidity and impeccable clarity. We taste Marshmellow, Vanilla, and Nougat.

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Hector Jose Franco Lopez
$10.00
250g
5lbs
Kigeyo
Rutsiro, Rwanda
Processing: Kenyan Style - Double Fermentation / Dried on Raised Beds
Variety: Bourbon, Mayaguez
Taste: Jammy, cotton candy aroma, juicy acidity, creamy mouthfeel
Kigeyo
Rutsiro, Rwanda
Processing: Kenyan Style - Double Fermentation / Dried on Raised Beds
Variety: Bourbon, Mayaguez
Taste: Jammy, cotton candy aroma, juicy acidity, creamy mouthfeel

This washing station is high, even in a country where most of the washing stations are high to start with. Up at 1900 meters (and collecting coffee from another 200 meters up on the hillsides, Kigeyo was built in 2009 by Emmanuel (president of Coopac Cooperative and Sacof) to get where the good coffees are. This coffee was done in the Kenyan double fermentation style for increased complexity and sweetness.

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Kigeyo
$10.00
250g
5lbs
Kochere
Yirga Cheffe, Ethiopia
Processing: Washed
Variety: Heirloom
Taste: Floral, Spice, Jasmine
Kochere
Yirga Cheffe, Ethiopia
Processing: Washed
Variety: Heirloom
Taste: Floral, Spice, Jasmine

Elements of spiced sugar and butterscotch syrup provide a potency to this coffee’s profile. Grinding the coffee lets off a smell of dark maple sugar and a nice date note. There are allusions to florals, but they do not dominate. The dark, raw sugar smell builds quite a bit in the wet aromatics, and there’s a bit of molasses too. More florals – like dried wildflowers – come up when breaking the crust. As brewed coffee, this one’s complex with layered sweetness, fruit, and an ultra clean finish. Light roasts have a honeyed flavor to them, and the acidity is lively and defined. There’s a bit of citrus for sure, and a nice herbal tea-like flavor. As this coffee cools, it builds in complexity with notes of raisin, clove, and date sugar emerging. A bit of jasmine too, most expressed in the middle and finish – and actually, the floral element in the finish reminds me of rice candy. This one’s not particularly bodied, and maybe best as a brewed coffee and not as espresso.

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Kochere
$10.00
200g
5lbs
La Providencia Atitlan
Sololá, Guatemala
Processing: Washed
Variety: Caturra, Bourbon, Typica
Taste: Honey, Candied Pecans, Cherries in Chocolate
La Providencia Atitlan
Sololá, Guatemala
Processing: Washed
Variety: Caturra, Bourbon, Typica
Taste: Honey, Candied Pecans, Cherries in Chocolate
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La Providencia Atitlan
$10.00
250g
5lbs
Manuel “Macho” Arce
West Valley, Costa Rica
Processing: Washed
Variety: Caturra
Taste: Turbinado, Peach, Vanilla
Manuel "Macho" Arce
West Valley, Costa Rica
Processing: Washed
Variety: Caturra
Taste: Turbinado, Peach, Vanilla
This is a separated lot from a single producer at the Helsar de Zarcero micromill. It is from the farm of the Manuel “Macho” Arce family. This coffee deserves it’s own spotlight, and the Helsar mill has been moving more towards offering separated farm lots rather than the blends of years past. Both are valid, as much of the quality of this coffee is due to the excellent processing methods at this mill and the manager, Ricardo Perez. Each year they make improvements, recently adding new dry milling equipment and warehouse space for improved storage of coffee in the resting phase (reposo). Helsar uses forced demucilage equipment to machine-wash their coffee, an efficient method with low environmental impact that has similar outcomes to traditional wet-fermentation processing. As for the farm, Manuel Arce goes by the name “Macho”: In Latin America, it is a nickname given to children with blonde hair. It doesn’t mean “tough guy!” The vast majority of this finca is planted in Caturra cultivar.
The dry fragrance has light brown sugar notes, like a Turbinado raw sugar, with traces of peach. The wet aroma is much sweeter, with buttercream frosting notes, and tons of vanilla. Peach tea notes, accented with a twist of citrus peel define the cup. There is a cane sugar sweetness, with raw cocoa in the finish. It’s a bright, balanced cup, not overly complex.
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Manuel "Macho" Arce
$10.00
200g
5lbs
Tumba Cocatu
Rulindo, Rwanda
Processing: Washed
Variety: Bourbon
Taste: Apple, Raisin, Grape
Tumba Cocatu
Rulindo, Rwanda
Processing: Washed
Variety: Bourbon
Taste: Apple, Raisin, Grape

Cocatu is a cooperative in the area of Tumba town, in the very mountainous Rulindo district, Northern Rwanda. Located at 1820 meters, the coop actually draws coffee from the surrounding hills up to 2100 meters. Cocatu receives support from a Kigali-based group who not only provides advice on technical agronomy, but also offers business support to the coop. The latter has been absent from many well-intentioned efforts to support cooperative coffee farmers, and can lead to unbearable debt when a coop leaders do not have good business and accounting training. It’s not as interesting as discussing cultivars, altitudes and micro-climates, but most coops fail for lack of management, not lack of coffee quality. With this lot, the farmer received 65% of the price paid, which, when you consider all the expenses to the cooperative to process the coffee, the dry-milling, transport, and export costs, is a higher stake than in many places. That’s sustainable agriculture in a broader sense of the term.
Cocatu is a tremendously sweet and juicy coffee. The dry fragrance has strong floral elements along with pie crust and butter cookie. The wet aromatics range from currants and raisin to toasted brown sugar and malt with more of the buttery, pie crust-like note. The cup flavor of Cocatu is juicy with the combined brightness of apple and grape, malice and tartaric acidities. Sweet cacao and caramel notes round out the cup.

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Tumba Cocatu
$10.00
200g
5lbs
Four Pack

Variety is the spice of life; take your pick and save.
Four $10 sized selections at a very nice price.

Four Pack: | | |
$25.00
Baratza Encore Grinder
Baratza Encore Grinder

Details:

  • Burrs: Updated 40mm hardened steel conical burrs
  • Grind Adjustment: 40 settings from fine to coarse allows a grind range of 250 to 1200 microns
  • Motor: A 450 RPM DC motor with gear speed reducer helps keep the beans cool while grinding. Gear speed reducer also reduces noise as well as heat and static build up. The circuitry is equipped with an automatically resetting thermal cutoff switch.
  • Gearbox 2.0: Adds increased strength and durability of the drive transmission, all the while decreasing the noise output. The new gearbox includes a new drive shaft, motor mounting plate and bushings, as well as a new drive gear made of 15% glass filled thermo plastic. This thermo plastic is quieter than the prior metal gear, wears better, and is more shock resistant. During Baratza’s testing of the Encore, stainless steel screws were thrown into the burrs, and in every case the motor/gear/burrs stopped immediately due to the thermal cutout, helping preserve the gears. The gearbox is automatically-resettable if this were to happen.
  • On-Demand Grinding: Front-mounted pulse button allows for easy, on-demand grinding, helpful for when you’re grinding directly into a brew basket.
  • Hopper Capacity: 8oz (227 g)
  • Grounds Bin Capacity: 5oz (142 g)
  • Dimensions: 4.7″ x 13.8″ x 6.3″
  • Weight: 7 lbs
  • Power Rating: 110V AC 50/60Hz 1 Amp
  • Safety Listing: UL/CSA/CE/EK
  • Warranty: One year
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Baratza Encore Grinder
$129.00
Bonavita Electric Kettle
Bonavita Electric Kettle

Features:

  • 1 Liter (33.8 ounces) capacity
  • 360 Degree Swivel base
  • Gooseneck spout for better pouring control
  • 1000 Watt heater for quick heat up time
  • Brushed Stainless Steel finish
  • Quick heating time – 4 min to boil 1 Liter
  • Auto-Shutoff
  • Perfect for pour over coffee brewing
  • Strix Controller
  • UL Certified
  • 2 Year Warranty

 

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Bonavita Electric Kettle
$60.00
Chemex
Chemex

This is our favorite way to brew with the best filtration and the most attractive of all hand brewing devices.
We like the 6 cup classic version for it’s proportions and ability to hold as much coffee as the filter can effectively brew.

 

We recommend the following recipe for the Chemex:

 

Rinse Filter
Add 48 grams ground coffee (beach sand coarse)
Add 250 grams boiling water by slowly pouring in the center
Wait until the coffee off gassing stops and the “bloom” deflates (about a minute)
Add 250 grams water, slowly spiraling outwards from the center
Wait until the water drains below the ground coffee coffee surface (about a minute)
Add 250 grams water, again spiraling outwards from the center
A minute later remove the filter, swirl the brew, and decant
Enjoy!

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Chemex
$40.00
Chemex Filters
Chemex Filters

These are the best filters made, and the right ones to use with the Chemex brewer.
These also fit other conical brewers like the Hario V-60 with improvements in flavor clarity.
Rinse thoroughly before brewing!

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Chemex Filters
$8.00
Fetco CBS-2031e
Fetco CBS-2031e

With complete control of temperature, brew time, prewet and delay, no other method can compete with the quality of coffee brewed by the Fetco. Brews up to 11 gallons per hour! Versions to fit all voltages, just ask.

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Fetco CBS-2031e
$1,047.95
Mahlkonig EK-43
Mahlkonig EK-43

Little needs to be said. This is the finest grinder made. The grind speed, consistency, minimal grind retention, and continuously adjustable grind settings make this unit unrivaled. Coffee ground so even is simply sweeter than you could imagine. Because extraction is so even, you can adjust your brew ratio to use about 10% less coffee.

This is a special order item.

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Mahlkonig EK-43
$2,189.95
Mahlkonig K-30 Vario
Mahlkonig K-30 Vario

We love this espresso grinder for it’s small foot print, intuitive adjustments, consistent fast output, and overall ease of use. Additionally, the espresso tastes better from this flat burr grinder than from the typical 68mm conical grinders seen on espresso bars.

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Mahlkonig K-30 Vario
$1,579.95
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