Medium Roast
Sugars have been caramelized and acidity has been muted. This results in coffee with higher body and a slight roast flavor.
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Avanti Coffee Blend
Five South American beans presenting flavors of carob, Brazil nut, gardenia, fir, and raisin -
Colombian Coffee
A medium-bodied single origin with flavor notes of brown spice, peanut butter, and stone fruit -
Costa Rican Coffee
A "Strictly Hard Bean-European Preparation" (SHB-EP) bean, shade-grown in volcanic soil -
Kenyan Coffee
Bold and full-bodied, with a hint of dark chocolate and a citrusy aftertaste reminiscent of tangerines -
Sumatra Coffee
A single-origin Sumatra-aged Mandeling, with a wild, rich, and earthy flavor having a hint of chocolate -
Sun Coast Blend
A Signature Costa Rican post-roast blend having hints of caramel and chocolate, and a subtle earthy tone
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Medium Dark Roasts
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Guatemalan French Coffee
A light French roast with flavors of dried berries, kiwi, lime and chocolate -
Irish Blend
Beans from Ethiopia, Kenya, and Central American provide a dark and exotic flavor profile -
Pallino Coffee Blend
With contributions from Africa and South America, this blend presents an exotic, rich experience -
Signature Coffee Blend
A bold yet smooth blend representing Indonesia, Central, and South America with complex flavor notes that include cacao powder, hazelnut, blackberry, bakers’ chocolate, clove, raisin, molasses, and honey -
Swiss Water Process Decaf
A Fair Trade Organic blend of decaffeinated coffee beans using the chemical-free SWISS WATER® decaffeination process -
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Dark Roasts
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Boulder Blend
A post-mix blend of Signature and Moonrise that equals a medium to dark, rich, complex coffee -
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Very Dark Roasts
Grind Types
Whole Bean
- Grind: Un-ground, whole, roasted coffee beans
- Consistency: Whole, you'll be grinding these yourself
- Best for: Those who prefer to grind their beans fresh right before brewing for optimal flavor and aroma. Allows for complete control over grind size to match any brewing method.
French Press/Cold Brew/Toddy
- Grind: Coarse
- Particle size: 7.25µm
- Consistency: Similar to coarse sea salt, with large, distinct particles.
- Best for: French press, percolators, and other immersion brewing methods where coffee steeps in water for an extended period.
Drip
- Grind: Medium
- Particle Size: 4.5- 5.5µm
- Consistency: Similar to medium-grain sea salt, with a slightly finer texture than the pour over grind.
- Best for: Automatic drip coffee makers and flat-bottom pour over brewers.
Fine
- Grind: Medium-fine
- Particle Size: 3.5 - 3.75µm
- Consistency: Comparable to fine table salt, with smaller, more uniform particles.
- Best for: Home espresso, Moka pot, Aeropress, siphon brewers, and cone-shaped pour over devices.
Espresso
- Grind: Fine
- Particle Size: 3.0- 3.5µm
- Consistency: Like finely ground table salt or caster sugar, with a powdery texture.
- Best for: Espresso machines, requiring a fine grind for proper extraction under pressure.