Park City Coffee Roaster

Our brasil is from the state of espirito santo called pedra azul de arce. This coffee is an estate coffee that has several factors, which separate it from others. The drying is taken on for 3 month naturally de pullped not using a machine. The soil is then re tilled infusing the pulp as a natural fertilizer. The result is the most flavor factors from brasil bean that we have ever seen.

Our costa rica is from the growing region tarrazu, located in the southern part of the pacific range. This “new world” classic coffee has the finest acidity, full body and vibrant flavor with nutty undertones. Leon and sons is such a well thought of coffee i heard it mentioned 3 times at the scaa convention the farm itself is a model of perfection in terms of technical standards. The coffee is milled and prepared meticulously and is not brokered by an indifferent third party

Long considered the best of the sumatras. This coffee has a smooth, full bodied buttery characteristic as well as a strong earthy flavor. Grown in the west central sumatra lake toba region, dry processed, this coffee is excellent straight or blended. Mild, clean refined cup….not! Mandheling is low acid, but intense, pungent, and mildly earthy. We use this bean mainly in our espressos it serves the aftertaste effect you want from good crema.

Long considered the best of the sumatras. This coffee has a smooth, full bodied buttery characteristic as well as a strong earthy flavor. Grown in the west central sumatra lake toba region, dry processed, this coffee is excellent straight or blended. Mild, clean refined cup….not! Mandheling is low acid, but intense, pungent, and mildly earthy. We use this bean mainly in our espressos it serves the aftertaste effect you want from good crema.

Comes from a small group of farmers called la providencia, located in northern nicaragua on the rio coco at the foot of the kilambe massif mountains. it is grown between 3500ft. and 4500ft. strictly high grown and is certified by transfair USA, qai, usda and the smithsonian bird institute shade grown. a strong to very strong, low acid high acuity.

Javas can be a hit or miss; there was a time when i wouldn’t buy java coffees based on outrageous prices and extremely poor cup quality. That was five years back and despite a lot of competition to buy the really good java coffees from the 6 government estates, we have been able to stock some pretty fine lots of this origin. There are 3 names you will see here; djampit (jampit) , blawan and kayumas. In any given season, one is better than another and i cup them all regularly to determine which is the real winner. Java is not a complex cup i get a really good dark chocolate bittersweet aroma and oily body. A sense of thickness to the cup.

60% sumatra, 20% brasil camocim, 20% Colombia our French roast is the darkest we offer. the term may be derived from the new orleans roasters who used frying pans to roast black coffee. we blend sumatra for its earthy texture, Colombia for its smoothness and brasil for its sweetness to produce this classic French taste for its hearty rich flavor.

Those who know of it, swear by it and those who swear by it might know you!

97.4% swp Colombia this is the one you’ve heard of. no chemicals at all. the technology used is at it’s best. decaf lovers arte pleased someone is paying attention to them.

We use the bremann process for our decaf Colombia. this bean is a must for the decaf lover. it is full bodied while at the same time a light side of acidity exists. we chose this Colombian bean for its natural flavors that haven't been compromised from the process. 99.9% decaffeinated Colombia bremann process

Those who know of it, swear by it and those who swear by it

We roast and blend this unique coffee blend for the espresso machines. a blend of African, indonesian, Colombian and brasilian bean; dark roasted to create a rich creamy extraction that produces a perfect “crema” for the coffee enthusiaist. 40% sumatra, 20% kenya aa, 20% Colombia, 20% brasil camocim