Our Coffees...

  • ...are exclusively Arabica coffees.
  • ...have no bitter taste or aftertaste.

  • ...support the local economies and ecology of the coffee farmers and their communities.
  • ...are not roasted dark (roasting coffee in the dark roast degree range can override the inherent flavours within each coffee with the taste of carbon). 
  • The roast degrees that we roast for our customers are:
Roast Level Abbreviation Technical Roast Degree

Light

'L'

Cinnamon, American

Medium-light

'ML'

City, City+

Medium-dark

'MD'

Full City, Full City+

* for a description of roast degrees, go to: https://legacy.sweetmarias.com/library/using-sight-to-determine-degree-of-roast/

Our Beans:

santander label Santander    (Roast Degree: MD)
The Santander is shade grown at an elevation of 1,100 meters (3,600 ft.) and is traceable to the specific farms.  It is a Rainforest Alliance Certified™ coffee.  It has a coffee-lovers aroma possessing a medium body with a medium to low acidity.  It has a soft, clean finish void of bitterness with a mild hint of vanilla flavour. The Santander is our best selling coffee.
peru label Perunor   (Roast Degree: MD)
Our Perunor coffee is dry processed, shade grown, and naturally fertilized on small farms with the elevation between 1,250 – 1,800 meters (4,100 – 5,900 ft.).  It was purchased Fair Trade and Organic and then roasted.  This is a velvety, full bodied coffee with a smoky granola flavour and a deep lingering aftertaste.  The Perunor tastes like a dark-roasted coffee without being roasted dark.
lapastora label La Pastora    (Roast Degree: ML)
La Pastora hails from the Tarrazu, the Southern Pacific region of Costa Rica where it is grown in volcanic soil and a humid climate at altitudes of 1,300 – 1,600 meters (4,300 – 5,200 ft).  It is harvested by hand, naturally sun-dried and grown in small harvests.  This coffee has an enticing and complex aroma, smooth body and a smooth, sweet flavour consisting of tangerine, milk chocolate and raspberry.  This is Heidi's favourite.