Premier Blends

These unique blends are available in 12-ounce bags.

Brazil Bahia

This Blend is grown between 1000 and 2000 meters above sea level in the Bahia region. Cultivated by Cutuai, it is a full bodied light roast with hints of cashew and maple.

Ethiopia Suke Quto

Beginning with just 5 hectares of land, Tesfaye Bekele established the Suke Quto farm in 2005 with the goal of implementing eco-friendly farming practices under the shade of the natural forest canopy. After a bush fire, many locals stopped growing coffee and moved to producing corn and grain, which can lead to soil erosion and eventually leave the land barren. To lure them back to coffee, Tesfaye distributed coffee and native shade tree seedlings to farms. There are now over 150 out-growers and Suke Quto has grown more than 221 hectares of certified organic coffee plantation.

This blend is cultivated in the Oromia, Guji region between 1800 and 2200 meters above sea level. The beans are washed and sun-dried. It is a medium roast with a medium body. This blend is crisp, fruit-like, and balanced. It has a flavor of milk chocolate, raw honey, apricot, and tangerines.

Hawaiian Maui

The Hawaiian Maui Blend is a rare blend grown between 105 an 550 meters above sea level. These beans go through a natural process in the Maui region with a 14 minus screen size. It has a low to medium body with medium acidity. It has a taste of chocolate and fruit.

Mocha Java

In olden days, coffee beans from Yemen — where coffee has grown since the 15th century, were shipped in the wooden hulls of sailing ships at the Yemen port of Mocha. This port was one of the world’s busiest locations at the time because it was the primary sea port for the sea route to Mecca. Many of these sailors arriving at the port of Mocha were coming home from Java Island, and so this is how the traditional coffee blend of Mocha and Java coffee beans occurred — a happy accident of history that produced this coffee blend that is still prized today as some of the world’s best coffee.

Mocha Java coffee includes one-part Yemen coffee to two parts Indonesian Java Arabica coffee. This traditional formula is increasingly rare in today’s world coffee market.

The two blended together make for a medium, full-bodied blend with balanced acidity. Chocolate, honey and tangerine notes are present.

Vienna Roast La Minita

Costa Rica La Minita is grown between 1,300 and 1,800 meters above sea level, on a plantation with a unique micro-climate.

La Minita has long been considered by many experts to be one of the world’s most exquisite coffees. It is truly one of the last Estate coffees, as they oversee every aspect of the preparation, from nursery through final milling.

Vienna Roast is characterized by a slightly deeper color than American Roast, with small spots of oil on the beans’ surface. This roast style intensifies the character of the coffee and brings out flavors that may remain hidden at the American roast level. This is perhaps the most difficult roast to master. Just roasting moments too long will result in too much oil on the surface of the beans. If the roast is finished seconds too early, no oil will appear at all.

The Vienna Roast (a slightly darker roast) brings out a robust flavor in a perfectly balanced cup with brilliant acidity and sweet flavors of orange citrus, caramelized sugar and fine chocolate.