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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
Cajamarca, Peru
Processing: Washed
Variety: Bourbon, Typica, Caturra
Taste: Caramel, Tropical Fruits, Floral
American Espresso
Cajamarca, Peru
Processing: Washed
Variety: Bourbon, Typica, Caturra
Taste: Caramel, Tropical Fruits, Floral

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
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 Alto Pavia
Caldas, Colombia
Processing: Mountain Water Process
Variety: Caturra, Typica
Taste: Caramel, Orange, Toffee
Decaf Alto Pavia
Caldas, Colombia
Processing: Mountain Water Process
Variety: Caturra, Typica
Taste: Caramel, Orange, Toffee

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 Alto Pavia
$10.00
250g
5lbs
El Paraiso
Tarqui, Huila, Colombia
Processing: Washed and Sun-dried
Variety: Caturra
Taste: Balanced, Caramel, Tropical Fruit,
El Paraiso
Tarqui, Huila, Colombia
Processing: Washed and Sun-dried
Variety: Caturra
Taste: Balanced, Caramel, Tropical Fruit,

El Paraiso is a direct trade relationship coffee we’ve sourced from 62 small coffee growers, members of the “APROCAFEQ El Paraiso” Association. El Pariso is located in the municipality of Tarqui, in the department of Huila in southern Colombia  All the farms are located at an elevation of 1,600 – 2,000 meters. The coffee is fully-washed processed in micro-mills at each farm then fully sun-dried at each farm in green-house and roof type drying patios. Plantain, Chachafruto, Guamo and Nogal trees to provide about 40% shade cover.

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El Paraiso
$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
Finca Cabrejo
Antigua, Guatemala
Processing: Washed
Variety: Bourbon, Caturra
Taste: Fig, Cane Sugar, Apple, Raisin
Finca Cabrejo
Antigua, Guatemala
Processing: Washed
Variety: Bourbon, Caturra
Taste: Fig, Cane Sugar, Apple, Raisin

The beauty of Cabrejo is equal to that of the city where it resides – Antigua. The picturesque town lies along the main highway heading southwest from Guatemala City. The farm is one of the first you come upon in Antigua, and is split into lower and higher altitude areas. Agustin Fashen lives in the lower area. The altitude ranges from 1585 – 1929 meters, and the trees are in various stages of care, types, and ages. The current shrubs are mainly Bourbon, Caturra, and some Catuai. This lot has been dried in a different setting. Down at the mill they’ve built an elaborate indoor drying area for drying parchment coffee. This indoor area allows for a much gentler and consistent climate for the drying parchment. Long aisles of stacked trays line the greenhouse, and each tray consists of a wooden frame with a wire mesh bottom. The mesh allows for airflow (there’s fans placed around the room as well to facilitate this) furthering this rather gentle drying cycle.

This is a sweet coffee with caramel and dark sugars. Grinding the coffee brings about a smell of muscovado sugar and raisin, reminiscent of oatmeal cookie dough. It’s honeyed in both light and dark roasts with a slight floral note as well. Hot water brings about a very sweet smell of plum and fig along with vanilla bean, channeling super sweet saturated caramel on the break. This coffee’s cup profile is defined by up-front sweetness along with a creamy-smooth mouthfeel. You’re greeted with heaps of dark brown sugar and caramel at first sip, with a fructose sweetness of apple and pear. The acidity is malic and refreshing. It’s an overall well-rounded cup that is classic in character but with a level of sweetness that is a notch above. The finish has a slight bitter cocoa flavor, but falls more along the lines of golden raisin before disappearing. This is an exceptional option for single-origin espresso.

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Finca Cabrejo
$10.00
200g
5lbs
Gatomboya AA
Nyeri, Kenya
Processing: Washed
Variety: SL-28
Taste: Citrus, Peach, Tropical
Gatomboya AA
Nyeri, Kenya
Processing: Washed
Variety: SL-28
Taste: Citrus, Peach, Tropical

This AA lot of Gatomboya has great fruit, sweetness, and overall cup clarity. There’s a nice Darjeeling tea smell in the dry grounds that is accented by notes of clove and caramel. It has a sweet-spice touch that plays into fresh tropical fruit. The sweetness is saturated in the wet aromatics, with scents of deep brown sugar and cinnamon, along with a nice floral touch. The cup shows intense caramel sweetness, with flavors of fruit at peak ripeness. Strong notes of tangerine and apple are present at first sip making way for lots of citrus as the cup cools. The profile bursts wide open as the cup temp dips and flavors of red grapefruit, lemon, white grape juice, kiwi, and much much more flesh out the cup profile. This is definitely a complex profile, but one that is well defined, with an array of easily perceptible flavors. The acidity reverberates and with the intensity of sweet citrus juice. Gatomboya finishes super clean, with lots of sweet peach and grapefruit hanging around in the long aftertaste. This makes an outstanding brewed cup of coffee and will make for a wild ride in the espresso machine.

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Gatomboya AA
$10.00
160g
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
Gole
Illubabor, Ethiopia
Processing: Washed
Variety: Heirloom
Taste: Watermelon, Honeydew, Peach
Gole
Illubabor, Ethiopia
Processing: Washed
Variety: Heirloom
Taste: Watermelon, Honeydew, Peach

Gole (“Goal-Ay”) is a small coffee cooperative in the Illubabor district of western Ethiopia, established in 2009. It is not far from the main paved road on the way to Bedele town. The altitude is 2000 meters at Gole, but most of the coffee comes from farms in higher areas.

This lot from Gole has layered fruits throughout the entire experience with an undercurrent of toasted sugar, carrying sweetness through to the finish. The dry fragrance has intense fruited notes of dried peaches and orange peel. You’ll find a nice dark caramel smell to them as well. Adding hot water brings this sugar browning aspect out – a lot. There’s a smell of maple-hued caramel that comes up in heft from the crust, and traces of melon fruit are released on the break. The cup has complex fruited tones, and a unique sweetness that is most reminiscent of marshmallows. There is a veritable fruit salad here: watermelon, honeydew, and peach stand out, with strawberry emerging as the cup cools. But this isn’t a “fruity” coffee, where the flavor comes from over-fermentation or other processing errors. It’s a succinct and clean fruited taste. The body isn’t “thick”, but substantial.

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Gole
$10.00
200g
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
Octavio Rueda
Finca El Mirador, Huila, Colombia
Processing: Washed
Variety: Caturra
Taste: Maple Syrup, Maraschino Cherry, Apple Pie
Octavio Rueda
Finca El Mirador, Huila, Colombia
Processing: Washed
Variety: Caturra
Taste: Maple Syrup, Maraschino Cherry, Apple Pie

We discovered this single farmer coffee through our partners at Virmax, Colombia. The immense layered sweetness was an immediate showstopper so we bought the whole lot.

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Octavio Rueda
$10.00
250g
5lbs
Taza Dorada #1
Loja, Ecuador
Processing: Washed and sun dried
Variety: Typica, Caturra
Taste: Juicy with round sweetness, floral aromatics and flavors of orange and lemon- lime. Perfectly balanced and impeccably clean with a luxuriously silken body.
Taza Dorada #1
Loja, Ecuador
Processing: Washed and sun dried
Variety: Typica, Caturra
Taste: Juicy with round sweetness, floral aromatics and flavors of orange and lemon- lime. Perfectly balanced and impeccably clean with a luxuriously silken body.

Taza Dorada #1: The Best Ecuadorian Coffee of 2013

Taza Dorada is a mini-Cup of Excellence of sorts, with the goal of finding the best Ecuadorian coffees. This coffee by Jose Encalada is the overall winner of the 2013 Taza Dorada.
In the cup, find exceptional balance and absolute transparency. Delicate, round, harmonious; a perfect coffee.

Four pack selections will be the 65g size.

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Taza Dorada #1
$18.00
125g
65g
Yirga Cheffe Grade 1
Yirga Cheffe, Ethiopia
Processing: Washed Process
Variety: Heirloom
Taste: Jasmine, Ginger, Honey
Yirga Cheffe Grade 1
Yirga Cheffe, Ethiopia
Processing: Washed Process
Variety: Heirloom
Taste: Jasmine, Ginger, Honey

This coffee screams “Yirga Cheffe”. It’s floral, bright, and sweet, and with loads of fruit flavors that change dramatically in the cooling cup. Tropical fruits dominate the dry fragrance with passion fruit, jasmine, kumquat, and honey. This set of scents just gets stronger when adding hot water, and a heavy mix of fresh flowers, guava nectar, and deep sugar browning hangs in the air. The smell of the steam on the break is like blackberry syrup, saturated and thick with sweetness. This is one amazing cup of coffee. The fruits are lively, the sweetness is like pure honey, and the finish is pristine. Flavors of toasted sugar and elderberry tea intermingle and there’s a slight piquant aspect to the acidity that is tart and crisp. The flavors shift toward ginger snap cookies, citrus like tangerine and satsuma orange, as well as jasmine flower when the cup cools off a bit.

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Yirga Cheffe Grade 1
$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
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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