Coffeeco

A classic and full bodied all day coffee from huehuetenango region. This coffee has very balanced acidity and mild cocoa aroma.

This coffee can be described as a little toasty with dried fruit (sounds like breakfast) and has some honeyed sweetness when roasted on the darker side of med/dark

From the birthplace of coffee and the home to all wild cultivars of arabica, our yirgacheffe reminds of tea rose and apricot flowers when roasted on the lighter side, with more chocolatey flavours when roasted more towards the med/dark side of our scale. Typically we strive to highlight the floral characters that ethiopia is known for.

This coffee reminds me of vanilla extract and toasted almonds in a pan. Really well balanced, with mild acidity and an excellent persistence.

Full bodied and sweet with a little more of a roasty taste than the mexican. the other half of our French roast

Smooth dark and sweet pretty much characterizes our most popular blend. This blend is roasted right up to second crack and released before oil develops on the beans (that will develop a couple of days later)

We created this blend for the kingston brewing company back in the day when there was smoking in pubs and we needed a big coffee that would stand up to all of the flavours and aromas inside a pub. Big body, persistent mouthfeel and smokey aroma.

Our swiss water process decaf switches between peru and mexico, but both offer a very full bodied decaf that lacks nothing in the cup. it is especially popular with our customers who mix it with our French roast for a half-caf option.

This coffee is famous for its unique method of processing. The coffee is left on the coast of india during the monsoon season to replicate the shipping voyages of the 1700′s back to england. The coffee is nutty, salty and full bodied, but oddly is incapable of being roasted dark. No matter how long you leave it in the roaster, it remains a light colour, but don’t let the colour fool you…it has a huge taste profile.

This coffee is grown as a part of a reconstruction project for the people of rwanda and it has impressive flavour. We use it in our espresso blend (roasted dark) to provide earthy and wild flavours, but it also has a substantial fruity character owing to it’s extended fermentation. When roasted light, it offers a powerful fruity fragrance (dry) and aroma (wet) . It has excellent body and citrus character when brewed by the cup.

This coffee, believe it or not, has one of the best fragrances of all of our coffees. (Fragrance is the dry smell of the ground coffee as opposed to aroma which is brewed coffee) . It reminds me of pan drippings and caramelized onions. Definitely not a disappointment to drink this decaf.