Coffee on the House ☕

“I source premium green coffee beans globaly, roasting them to the Vienna profile where each variety reaches its depth of mellow sweetness, nutty richness, and caramelized harmony, where flavors balance with creamy notes and subtle spice. – Your next bag awaits!” ☕

“I roast small batches for myself, usually 1–2 pounds, then share the rest with friends and family. It’s not a store; it’s a way to enjoy great coffee and spread it around.“

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Select Your Preferred Roast

Rwanda – Rusizi Mushaka (Rich toffee and baked cocoa with notes of plum, red apple, and lemon; creamy honey body, sweet acidity mellowing into subtle almond and caramelized sugar depth at Vienna. This lot is sourced from smallholder farms in the Rusizi District, Rwimbogo Sector of Rwanda's Western Province near Lake Kivu and borders with Congo and Burundi. The cherries, picked in May 2025, underwent the standard Fully Washed processing method involving pulping, dry fermentation, and drying on raised beds for 15-22 days to yield clean, layered cups. This lot will continue to peak in potential until May, and will stay fresh for premium roasting through November 2026.) Brazil – Espírito Santo Fazenda Boa Vista (Bodied dark chocolate and creamy nut sweetness with a milky texture and low acidity; sourced from the renovated Fazenda Boa Vista in Espírito Santo do Pinhal, São Paulo, under Rubens Correa de Cunha Junior's management, focusing on sustainable practices and smallholder-level quality. Harvested in June 2025 via selective picking, processed naturally with patio sun-drying and mechanical drying to yield robust, bittersweet cups ideal for Vienna depth. This lot will peak in potential between April and July, and will stay fresh for premium roasting through February 2027.) Brazil – Brazil Patrocinio Fazenda Paraiso (Heavy-bodied Vienna profile with rustic dark chocolate, marzipan, almond croissant, dried cherry and creamy burnt-caramel notes that broaden without collapse; sourced from the family-operated Fazenda Paraiso in Carmo do Paranaiba, Patrocinio, Minas Gerais — 116 hectares of Catuaí and Paraiso 2 hybrids amid cattle pasture and forest reserve, with on-farm organic fertilizer from husks and manure. Harvested during the 2025 main crop (June–September), processed via classic natural dry method — full cherry drying 10–12 days on cement patios plus mechanical finishing — to yield clean, heavy-bodied cups with profound caramelized sweetness and espresso-friendly crema. This lot will peak in potential between April and August, and will stay fresh for premium roasting through February 2027.) Zambia – Anaerobic Natural Misambo (Intense big-bodied cup with fermented berry-kefir, tropical-kombucha, and overripe-orange notes in lighter roasts evolving into rich dark-cocoa, bean-to-bar chocolate, plum, and chocolate-stout malt at Vienna levels; sourced from Kateshi Estate in Misambo, Kasama, Northern Province, Zambia. Harvested May–September 2025 season and processed via anaerobic natural—whole cherries held in airtight canisters a couple of days then patio sun-dried—to yield layered fruit-chocolate depth with superior body and sweetness retention. This lot will continue to peak in potential until July, and will remain viable for premium roasting through October 2026.) Ethiopia – Dry Process Bensa Kokose (Bold, layered dark chocolate and raspberry truffle with plush body and coherent sweetness at Vienna; farm-gate sourced from a Sidama Bensa Kokose farmer and several hundred smallholders at up to 2300m. Harvested late 2024 to early 2025 with whole cherries sun-dried intact on raised beds to yield exceptional body retention, caramelized fruit-chocolate depth, and defect-free dark development. This lot will continue to peak in potential until June, and will remain viable for premium roasting through December 2026.) Indonesia – Sulawesi Toraja Pango Pango (Syrupy and bold with sharp cacao, flourless chocolate torte, smokey bittersweets, and incredibly thick body at Vienna, evolving from herbaceous forest notes and subtle acidity to layered low-toned intensity without defects; farm-gate sourced from smallholders in Pango Pango, Tana Toraja, via specialist collector Eko who prioritizes high-elevation (1400-2000 masl) specialty lots from volcanic highland microclimates blending Typica, S795, and Catimor varieties. From the 2025 harvest (July-October), wet-hulled with brief overnight fermentation and high-moisture (30-40%) hulling before patio drying to yield resilient, dense beans (around 12% moisture) ideal for dark roast stability and espresso. This lot will continue to peak in potential until May, and will stay fresh for premium roasting through February 2027.) Peru – Huabal San Pablo (Balanced layers of brown sugar, torrone, butter pecan, honey, and dark chocolate at Vienna, with satiny body and subtle spice; sourced from small-holder farmers in the mountainous Huabal district of Cajamarca, where varied microclimates and high elevations foster clean, versatile profiles. Harvested June-August 2025 from Bourbon, Caturra, Castillo, and Typica varieties, processed via wet method with 24-36 hour fermentation and 20-day patio drying to yield bright yet suppressible acidity, substantial mouthfeel, and low-risk dark roast potential. This lot will continue to peak in potential until June, and will stay fresh for premium roasting through December 2026.) Dominican Republic – Org. Ramirez Estate (Mellow and smooth with a creamy body; notes of almonds, vanilla, and sugarcane sweetness. Balanced complexity in a clean profile, with nutty undertones deepening into subtle spice at Vienna. This lot is sourced from the Ramirez Estate in Jarabacoa, Cibao region of the Dominican Republic, where smallholder farmers cultivate under high-altitude conditions for clean, vibrant lots. The standard method is Washed processing, involving depulping, fermentation, and drying to yield balanced acidity and refined flavors. This lot has peaked in potential and will remain fresh for premium roasting through December 2026.) Ethiopia – Guji Godina SWP Decaf (Cleanly fruited with Turkish apricot, stone fruit, red apple, caramelized sugar, marzipan, and complex baking spices; a farm-gate blend from Guji smallholders at Dogo Sodu, Goro Bedessa, and Gogogu stations, two-thirds natural-process fruit-forward lots. Harvested October 2025–January 2026 and decaffeinated via gentle Swiss Water Process (re-hydration, carbon filtration, raised-bed drying) to yield bold body, retained fruit clarity, and intensified caramel sweetness in dark roasts without defect amplification. This lot will continue to peak in potential until July, and will remain viable for premium roasting through September 2026.) Indonesia – Sumatra Wet Hulled Aceh Pak Eki (Intense rustic with inky body, dark bittersweetness, and accents of molasses, tobacco, peat, and aromatic wood at Vienna, yielding a thick, lingering aftertaste; sourced from smallholder farmers in Aceh Tengah, curated by collector Pak Eki for quality focus. Harvested late-2025 (October-December) and wet hulled with brief fermentation, partial drying, damp hulling, and patio sun-drying to produce heavy-bodied, low-acidity cups with classic Sumatran earthiness. This lot will continue to peak in potential until June, and will remain fresh for premium roasting through December 2026.) Indonesia – Sumatra Aged Gayo – 5 Year Vintage (Intense syrupy depth with rustic bittersweet core of oaky fragrance, unsweetened cocoa, leather, tobacco, and fragrant brown spices; heavy mouthfeel with low acidity and integrated herbal hints, peaking at Vienna with a distinct earthiness that tends to grow on you. This lot is sourced from smallholder farmers in the Gayo Regency of Aceh, northern Sumatra, Indonesia. The cherries were picked in 2020. The standard method is Wet-hulled (Giling Basah) processing, involving depulping, brief fermentation, partial drying to 30–40% moisture, early hulling, and 5-year controlled aging in jute bags with regular rotations to enhance pungent woody depth without defects. This lot has peaked in potential and will stay fresh for premium roasting through October 2026.) Yemen – Mokha Haimi (Deep, rustic complexity with tangy bittersweetness, woody spice, cedar, sorghum syrup, leather, and subtle winey berry; thick body and low acidity evolving into pronounced chocolate, toasted nuts, smoky undertones, and molasses-like sweetness with a super-long finish at Vienna. This lot is sourced from small family-owned plots in the western highlands, where coffee cultivation occurs under near-drought conditions typical of Yemeni production. These beans are part of Yemen's historic coffee trade, originally commercialized through the port of Al Mahka (Mokha), giving rise to the "Mokha" name, and reflect the country's old-style trade practices that contribute to their distinct rustic character. The standard method in Yemen is Natural (dry-processed) due to water scarcity. Cherries are dried whole on rooftops or patios, leading to fermented, fruity undertones and the signature rustic complexity. This lot has peaked in potential and will stay fresh for premium roasting through October 2026.) Brazil – Cerrado 14/16 (No longer available.) Sweet Maria's Liquid Amber Espresso Blend (No longer available.)

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Heads up: These beans come whole—grind ’em fresh at home for the best cup! Don’t open the bag before the “rest until” date. 😀