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| Coffees (Varietals, Flavors, Roasts)
Under each coffee origin, there's a Paypal button if you would like to order. Paypal is very safe and affordable. I only get charged a couple of cents for every pound you order - well worth it. If you need economy shipping, simply select shipping when you're ordering and add your info in the form. If you need some other kind of shipping, do not select shipping and tell me what you need in the "optional message" box, and I'll send you a digital invoice via Paypal. It's quick and easy. Pumpkin Pie Spice (made w/ Powerbeans) Unlike nearly all coffee flavorings, P owerbeans use coffeebeans as the carrier so there's no propylene glycol in it. You can read more about Powerbeans here but please don't bother the people at FII-Powerbean - the minimum order size is enough powerbeans to flavor over 100 pounds of coffee (they are not a retailer of flavored coffee). Pumpkin Pie Spice is rich and spicy, and tastes like pumpkin pie (duh). I'll use the Brazil Daterra at a lighter roast unless you give me specific instructions in the checkout.
City Roast Medium body, medium acidity It's a lighter roast, so it's a mild cup. This is a very good choice for the "it's just Joe" types. If you like traditional normal coffee with nothing really jumping out at you - this is for you. Very mild, very sweetly aromatic. About the image: I took this photo of a "tagged" train in the city of Celje, Slovenia. Full City Roast Medium body, medium acidity Fully developed flavor and no smokey or charred flavor. This coffee is sweetly aromatic. It's a very versatile coffee: great as a base for espresso, great in a french press or regular brewer, or with a flavor. Mild flavor, delicate acidity, pretty full body. Very balanced. Vienna Roast Strong body, low acidity. The flavors are fully developed during roasting process; sugars are caramelized, acids are reduced, but there is no smoky or charred taste. You can order other coffees at the Vienna Roast as well. To do so, just order a coffee from below, and select "medium-dark" as the roast. Or you can just send me an email. Did I find this roast to be common in the city of Vienna? Yes.
Velvet Roast Strong body, low acidity. Iit's dark, but not too dark. The name seems appropriate to me because it's dark and smooth at the same time. Like the Vienna roast, the sugars are caramelized and the acids are reduced, but there is a hint of smoky flavor. Strong body, low acidity. Simply dark. This image is designed in protest of the name "French Roast" mostly because I'm a whiner and like to complain about stuff, like how people in France don't typically drink coffee as dark as Americans, yet we call a very dark roast "French" and a very light roast "American". Maybe both of those were accurate 50 years ago, I don't know. But I can't change the fact that when people hear "French" they think "dark", so French Roast still has to go on the label. Oh well... Guatemalan SHB Huehuetenango - $11/lb Stong body, high acidity. Guatemalan is very complex, it has a fruity flavor (raisin, fig, subtle citrus) because of the acidity, and it has a pretty stout body. I wouldn't say there's anything lacking in Guatemalan. I prefer "huehue" medium to medium light because it can be very sweetly aromatic at those roasts. Nicaraguan Organic Fair Trade - $12/lb Medium body, high acidity. This is a very fine coffee with a slightly thinner body than many Central Americans. It has a clean, bright flavor. I like to roast it light to medium-dark and brew this in a regular drip coffee machine and enjoy it black. This kind of coffee is best without cream or sugar (it's just that good) and not roasted too dark because it will have a slight sharp/bitter taste at a dark roast. I haven't tasted a poor or even average Nicaraguan yet; it's always amazing. Sumatran Organic Fair Trade - $11/lb Heavy, earthy body, low acidity. Sumatra is strong, earthy, full of flavor and funk. It's heavy body and low acidity make it popular as a dark roast and even as an espresso base. I'm not really a Sumatra fan, and I never use it in espresso. I just like purer coffees with less funk and earthiness - though heavy body and low acidity are good qualities. But there are many loyal Sumatra fans (or freaks) who will say I'm not doing it justice. Good with cream, not so great black in my opinion. Kenya AA - $10/lb Strong body, medium-high acidity. Kenyan Coffee is famous for its unique flavor because of the process of washing and drying the beans. The strong body and strong acidity leave nothing lacking. Kenya AA is the best grade (in our lifetimeanyway), the next step down would be AB. I like it at a Vienna roast: medium-dark, but I've seen it served at all kinds of roasts. Good with or without cream.
Peru Organic Fair Trade - $11/lb Medium-strong body, medium acidity. Peru is earthy, slightly chocolaty and pretty mild. Because the dry (natural) process used, it's got a comparatively lower acidity, and stronger body, but it doesn't pack a punch flavorwise. It's great for espresso, because it adds a lot to the crema. Great with cream. Maybe a little lacking in flavor if you drink it black, especially if you like a bright and expressive acidity. Colombian Organic Fair Trade - $11/lb Medium-light body, high acidity. Colombian is famous, probably because of big companies like Hills Bros. Some people have this idea that it's the best coffee in the world. I don't know if it deserves that much credit, but it's pretty good. It has a distinct taste and character. My favorite way to drink Colombian coffee is roasted light and brewed in a French Press (thanks to Matt Stanulonus) and with no cream. In my mind, Brazil and Colombian are the South American polar opposites. Colombian has a bright, expressive acidity and sharpness that tastes great as a regular cuppa joe but will make an espresso really harsh. I always keep Colombian away from my espresso machine. Nevertheless this classic origin is the favorite of many and definitely worth trying. By the way, Columbia (with a u) is our capitol (D.C.), and Colombia (with an o) is the country. Mexican Decaf - $9/lb Medium body, low acidity. From what I could tell from the label, this is one of those semi-natural processed decafs. It's not Swiss Water but the guys I buy it from say that there are only "trace amounts" of chemicals in it. At least it's better than what you might get at the grocery store. If your looking for sweet flavor and aroma, this one's pretty good.
Michele's Blend - $10/lb Heavy body, medium acidity. I blend about 2 parts Central American (Guatemalan and El Salvador) and 1 part Brazil dark. The central Americans add a strong, sweet aroma and pleasant fruitiness, and the Brazil dark tames the acidity and mellows the flavor, while boosting the body. Espresso Blend - $9/lb Heavy body, low acidity. My normal Espresso blend is close to a Northern Italian blend. Medium roast, low acid, high body coffees. I use a Brazilian base with some Central Americans. I can blend it and roast it custom though - just write any preferences in the "optional instructions" field when your purchase. By the way I do have a good Robusta if you would like a traditional European style espresso. It's a high-quality, washed Mexican Robusta. I use it at home sometimes for making Vienna Melange. Though many don't prefer it, Robusta is used so much in Europe, and if you've lived there, you know what I'm talking about. If not, maybe it's worth a try. I just need to know how much you want in there (or generally how strong or mild you want the Robusta flavor to be). Tanzanian Water Decaf - $14/lb Sold Out... Sorry Guys!! It went pretty slow and it's really hard to keep in stock since I have to pay shipping from Washington. I'll re-post it when I get more.
Contact me if you want something specific and I'll try and get it in stock. I've done it a couple times already. | |
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