• Throughout the whole world, there are roughly 50 coffee growing regions. Fine coffee , like grapes, take on the characteristics of the soil, water, and climate Where they are farmed ... So coffees from Africa are very different from Indonesian coffees, which are different from central American coffees…
  • Over the last 35 years, we have developed our own special recipes for blending coffees , creating well balanced roast with greater depth and dimension. It’s kind of like an orchestra , where you combine woodwinds, strings, and percussion to create a fuller, Richer experience.
    Blending coffee in an art , that requires our roasters to “cup” hundreds of coffees, looking for just the right combination . It’s part science, part art, part alchemy, but the results sure are pleasing .
  • How do you like your coffee?
        Full bodied and well rounded? Delicates, creamy and light? Bold and spicy? Wherever your preference in coffee, our wide range of coffee blends we have will satisfy you

Coffee Descriptions


  • America’s Blend
    Roasted with a full city roast, good aromas, lingering after-taste, good acidity. Blend of Costa Rican, Guatemalan, Colombian and Brazilian.
  • Boardroom Blend
    A combination of African, Indonesian and Central American, roasted to a French Roast. Very winey, buttery-mouth feel, chocolate after tones. Blend of Ethiopian Harrar, Sumatran and French Roast.
  • Coventry Blend
    The oldest and best known Arabica blend. One coffee from each of the major growing areas. This coffee made Arabica famous. It has wonderful nutty, chocolate tones with good acidity and a buttery finish. Blend of Sumatran, Kenya, Brazilian and Colombian.
  • Mozart’s Blend
    Six of the best coffees blended and then roasted to a Viennese Roast. This coffee is bold with just the right amount of acidity to give your pallet an amazing experience from the first taste to the last drop. Blend of Colombian, Brazilian, Tanzanian, Sumatran, Ethiopian and Guatemalan.
  • Nairobi Blend
    A blend of African coffees. Africa is known as the birthplace of coffee. This blend is winey with high acidity, full body and dark chocolate after tones. Blend of Ethiopian Harrar, Kenya and Tanzanian.
  • Night Cap Decaf
    A decaf that has all the body, taste, and brightness without the caffeine. Blend of Sumatran, Kenya, Colombian and French Roast.
  • Polynesian Blend
    A blend of Pacific Rim coffees. It has good body, medium acidity, buttery-mouth feel, and a natural nuttiness. Blend of Java Estate, Sumatran, Kona .
  • Wake Up Blend
    The best of Africa and Indonesia with a good dose of French Roast. A perfect morning coffee. High acidity, bold, and full-bodied. Blend of Sumatran, Kenya and French Roast .
  • ARABICA Bold(Reflections)
    Indonesian and Central American dark roasted combined with the best of African and South American to give the boldest, most full-bodied coffee with the perfect cup quality. Blend of French Roast, Colombian, Kenya and Sumatran Viennese .
  • Kona Extra Fancy
    One of the most sought after coffees in the world with a superb aroma, mellowness and full-bodied flavor. A clean, delicate taste but mildly nutty flavor. An estate coffee grown only on the Kona coast in Hawaii.
  • Jamaican Blue Mountain
    One of the most famous coffees in the world; it is highly aromatic, acidic, rich and full-bodied with a lingering, savory, almost bouillon-like flavor. An estate coffee grown only on Blue Mountain in Jamaica.
  • Ethiopian Harrar
    This region of the world many believe is the birthplace of coffee. This wild grown coffee is naturally processed giving a most unusual cup quality. It is noted for its delicate, winey flavor, with subtle apricot after tones.
  • Kona Blend
    This medium bodied blend contains 10% pure Kona coffee. The other 90% is comprised of South American and Central American coffees that like Kona are delicate, smooth with bright acidity.
  • Organic Costa Rican
    This organic grown Costa Rican coffee has wonderfully acidity, medium body, and nutty after tones.
  • Sumatran Viennese
    Mandheling is the finest of the natural processed Sumatra’s. This coffee produces a cup that is earthy, somewhat musty, and full-bodied with low acidity. Sumatran’s tend to be somewhat herbal with a syrupy consistency. By roasting to a Viennese roast the cup quality becomes more intense.
  • Colombian Viennese
    Supremo is the largest and most evenly graded Colombian coffee. It is known for being extremely aromatic with a rich, well-balanced cup. By roasting to a Viennese roast the cup quality becomes more intense.
  • Colombian Supremo
    Supremo is the largest and most evenly graded Colombian coffee. It is known for being extremely aromatic with a rich, well-balanced cup.
  • French Roast
    The middle color range of dark roasted coffee. Our French Roast is full and rich, slightly spicy and never bitter.
  • Italian Roast
    The darkest of the dark roasts. This coffee has a very heavy body with medium acidity and a smoky aftertaste.
  • Guatemalan Antigua
    Guatemalan Antigua region is located in the southwest mountains on the pacific side of the country. The soil, climate and altitude work together to produce a wonderfully distinctive coffee. Fruity flavor with good acidity and chocolate after tones.
  • Zimbabwe AA
    The AA grading denotes that this is the finest quality coffee exported by Zimbabwe. Zimbabwe is a mellow, lightly acidic coffee, with a clean but pleasant finish.
  • Mocha Java
    The world’s oldest and most famous coffee blends. Its captivating, mild, semi-sweet undertones are balanced in this medium bodied coffee with good acidity.
  • Kenya AA
    Produced between 4,000 and 6,000 feet in altitude, this coffee has a pronounced winey taste, full bodied and a snappy finish. Considered by many to be one of the best coffees in the world.
  • Sumatran Mandheling
    Mandheling is the finest of the natural processed Sumatra’s. This coffee produces a cup that is earthy, somewhat musty, and full-bodied with low acidity. Sumatrans tend to be somewhat herbal with a syrupy consistency.
  • Tanzanian Peaberry
    Grown near the northern border of Tanzanian on the southern slopes of Mount Kilimanjaro, Peaberry beans are the result of one round seed, rather than two flat seeds, forming a small, round bean in the heart of the coffee berry. This medium bodied coffee has good acidity and a nutty aftertaste.
  • Indian Monsoon
    In the days of sailing vessels, coffee being shipped from India to Great Britain was subjected to extreme weather conditions that prematurely aged the coffee. This resulted in a low acid, earthy coffee that has a sweet spicy finish.

Flavors


  • Amaretto
    The classic after dinner liqueur. This coffee combines the wonderful taste of almond with a full-bodied Colombian bean.
  • Cinn-A-Nut
    This flavor combines cinnamon and hazelnut with the wonderful full-bodied taste of Colombian coffee.
  • Chocolate Raspberry
    The flavor of fresh ripe raspberries covered with creamy milk chocolate. A delicious after dinner coffee.
  • Hazelnut
    The combination of toasted hazelnuts and Colombian coffee results in the world’s bestseller. A perfect afternoon treat.
  • Vanilla Nut
    The crème combination of French Vanilla and toasty hazelnuts results in a smooth, wonderfully satisfying cup of coffee.
  • Blueberry Cinnamon Crumble
    The classic combination of cinnamon with hints of blueberries creates a cup reminiscent of a blueberry muffin.
  • Caramel Nut Fudge
    The smooth flavors of caramel and fudge with the added touch of hazelnut creates aromas similar to classic candy bars.
  • Peanut Butter Cup
    This flavor combines chocolate with peanut butter to create a timeless flavored brew.
  • Tiramisu
    The classic Italian dessert. This coffee combines the wonderful tastes of espresso, custard and a hint of chocolate for a culinary delight.
  • Hazelnut
    The combination of toasted hazelnuts and Colombian coffee results in the world’s bestseller. A perfect afternoon treat.
  • Jazzy Java
    A classic New Orleans taste combining cinnamon, pecans and rum with Colombian beans to give a lusciously rich cup of coffee.
  • Toasted Almond
    The flavor of toasted almonds mixed with the full-bodied taste of Colombian beans creates a smooth and well-balanced almond cup.
  • French Apple Crumb
    A hint of cinnamon with apple turns this brew into Grandma’s favorite apple tart.
  • Banana Nut
    Tropical banana flavors mixed with walnuts create an aroma right out of Mother’s kitchen.
  • Chocolate Hazelnut
    Chocolate added with toasted hazelnuts and Colombian coffee is a new twist to the world’s bestseller.
  • Chocolate Turtle
    Just like a piece of chocolate but better. Chocolate with caramel and pecans creates a decadent treat.
  • Chocolate Almond
    Almonds combined with chocolate create a smooth chocolate nutty flavor.
  • Pecan Praline
    A sweet Cajun cookie, praline combines brown sugar, cinnamon and pecan for a sweet Louisiana treat.

We begin with 100% Columbian beans; flavor them with natural essential oils and spices that provide distinctive aroma and flavor. Neither sugar nor alcohol is used in this process.