Peru "Chanchamayo"
Organic/Fair Trade

Gentle, subtle, and light on the pallette, the floral aroma is delicate and easy to miss. Do not rush this coffee, relish in a relaxed setting.

Generally a mildly acid coffee, light-bodied but flavorful and aromatic, Peruvian generally resembles the coffees of Mexico. Like Mexican, it is considered a "good blender" owing to its pleasant but understated character. Peruvian also is often used in dark roasts and as a base for flavored coffees. Wet-processed coffee from the Chanchamayo Valley, about 200 miles east of Lima in the high Andes, has the best reputation of the Peruvian coffees. The Cuzco region, particularly the Urubamba Valley, also produces a respected washed coffee, and some good certified organic coffees from Northern Peru are now appearing in specialty-coffee stores.

Brazil - Yellow Bourbon

This is a great smooth and creamy coffee. Whether you drink it single origin or mixed with say the Peruvian coffee you may just find that this becomes one of your favorite.

Colombia "Supremo"

This gourmet coffee has large beans, consistently good taste, medium body, full aroma, and medium acidity. A good 'daily' coffee, it harmonizes well in blends. This is the bean many now-serious connoisseurs became hooked on before totally abandoning stale, mass-produced store-bought grounds.

Costa Rica "Diamonte"

This Costa Rican coffee is referred to as a "classically complete" coffee -- a sweet aroma, full body, pleasant acidity and a delicate clean aftertaste with rich chocolate and nutty undertones.

This is going to sound ridiculous, but this coffee has a lot of "coffee flavor". I just don’t know how else to describe the clean, balanced charm of this cup profile, and it has been like this for years. We have been stocking the La Magnolia, a coffee milled to exacting standards, for quite a few years now. The coffee comes from a small beneficio, and used to be sold exclusively in Europe. And year after year this mill is producing a consistently excellent cup under the classic La Magnolia trade name. Each year I put it up against all the other Costa samples in a blind cupping, and it simply shimmers. By now it's no surprise when I turn over the I.D. card for the sample and see it's the La Magnolia. There are both mid-range floral and hazelnut hints in the dry fragrance, along with a mild secondary aroma of caraway seed. The wet aromatics turn much more lively and dynamic, with citrus-flower blooms and the smell of sweet bread baking. The cup has a light body and a mild intensity to match, a beautifully delicate and refined cup. It has nippy tangerine-citrus flavors with just a twist of rind, a crystalline sugar sweetness, and a beautifully sweet finish. Roasted to a City+, this is one of the most beautiful and delicate coffees my palate has had the pleasure of enjoying (note that FC is a great roast this year - see below). It is especially true with the La Magnolia that any dirtiness in your brewing system will show up very clearly in this cup, about as desirable as stepping on a thorn ... so keep your stuff clean and enjoy this sweet nuanced cup! I think it's a more complex cup than previous years, but still has the top end of the flavor spectrum, that crystal clear brightness that defines the really good Costa Rican coffees. I was joking with someone that this coffee has such a clean, delicate cup, you could use it to test the quality/cleanliness of coffeemakers. If you pick up any bitter, acrid note, clean your coffeemaker, because it definitely isn't the La Magnolia causing it!

Ethiopia "Yirgacheffe"

Ethiopian Yirgacheffe ranks among the best African coffee. Ethiopia produces some of the most varied and distinctive gourmet coffee beans in the world.

Ethiopian Yirgacheffe adds a soft, fragrant, flowery note that is complex to the palate with a long resonant finish.

Guatemala "Trapichitos"

Rich body, spice and chocolate flavors with a clean finish. The high mountains shrouded in mist on the volcanic slopes of southern Guatemala produces one of the most distinctive and desirable gourmet coffees . With its surprisingly deep, rich body and muted overtones, this Guatemalan is perhaps closer in some characteristics to Indonesian coffees than it is to other Central Americans

Guatemala Swiss Water Processed DeCaf

SWISS WATER DECAFFEINATION PROCESS
We only use beans decaffeinated using this process. And this process uses only water. You can trust that your coffee was never subjected to chemicals. You won't believe the great flavor of this decaf coffee.

Click on the image below to visit the Swiss Water Process website.

Papua New Guinea

Profile coming soon...

Aged Sumatra - Aged Grade 1 Mandheling

The absolute finest of the naturally processed Sumatran beans. These works of art get their fruity flavor from the rich volcanic slopes near Mount Leuser...one of the highest points of land among the countries throughout the Indian Ocean. These beans are double hand-picked to ensure the highest quality. The intense fruit flavor makes this variety a great bean for aspiring connoisseurs. 

Only a couple pounds of this are currently available.

Cloudship Custom espresso blend

A very nice blend of central and south American beans that produces a very distinct flavor for those who favor a daily espresso.