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SOUTH
AMERICA
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Colombian
Excelso - Smooth, aromatic, and rich in flavor. Deserving of
its popularity.
Colombian Supremo - More select grade
than Excelso; bold flavor and aroma.
Brazilian Cerrado (ser-ah-doh)
- From the world's largest coffee producing nation, the Cerrado region produces
beans that are soft and pleasant in the cup. |
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CENTRAL AMERICA
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Mexican
Pluma Altura (ploo-mah al-tur-ah) - A light cup, with a delicate
tang and pleasing bouquet.
Guatemala
SHB - Though not quite as highly regarded as the Antigua, the
SHB indicates a high-grown coffee with great flavor. Good on its own or
blended with another favorite.
Guatemala
Antigua (an-tee-gwa) - The most popular of the Central Americans.
Wonderful flavor, good body, and balanced acidity.
Costa Rican Tarrazu (tar-ah-zoo) -
Another popular Central American. A bold flavor though still in keeping
with its mild Latin heritage. Considered one of the world's great coffees.
Panama Boquete (bo-ket-ay) - When
these coffees are at their best, they have a delightful nut-like flavor,
pleasing bouquet, with well balanced body and acidity.
Nicaragua Matagalpa (mah-tah-gul-pah)
- Top grade "Strictly High Grown" (SHG) beans that have a subdued flavor,
with fairly good body.
Jamaican High Mt. Baronhall Estate
- This coffee is shipped directly to us from the Baron Hall Estate. While
not as rare as the Blue Mountain, it is rich, with a fine lingering aftertaste.
Jamaican Blue Mountain - This is
the authentic coffee only grown in the Blue Mountains. One of the world's
most highly regarded and expensive coffees. A noble flavor you can only
find in this cup.
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AFRICAN
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Kenya
AA - The "AA" tells that this is a top Kenyan pick. The coffee
has the typical East African snap, spiciness and "winey" brightness.
Ethiopian Ghimbi (gim-bee) - From the
western side of Ethiopia. Exhibits a spicy wildness, fine flavor, and relatively
good body.
Ethiopian Harrar (hah-rahr) - The Harrars
will surprise you with the amount of flavor they exhibit. Sometimes called
"mocca", the cup has a strong "syrupy" flavor.
Ethiopian Yrgacheffe (yer-ga-shef) -
From the Kaffa region, this coffee is grown at over 8,000 ft. and has a
mellow body with an almost floral sweetness.
Zimbabwean AA - The "AA" says that it
is among the highest grades available. The taste falls somewhere between
the intensity of the Kenyan and the mildness of a Tanzanian.
Tanzanian Peaberry - While many think
that the smaller peaberry bean produces a more intense flavor, all Tanzanian
coffees exhibit a very flavorful and balanced cup. |
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ASIAN
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Yemeni
Mocha Mattari/Sunani - A rare coffee, the orginal cultivated
coffee. It has a complete taste with body and snap but with subtle overtones.
Indian Plantation AA - The best Indian
coffees are low-key with moderate body and acidity. The rich taste found
in this one makes for a very pleasing cup. |
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INDONESIAN/PACIFIC
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Sumatran
Mandheling (man-day-ling)
- Mandheling is a region of Sumatra that produces one of the heaviest-bodied
coffees available. A full and robust flavor that blends well with other
coffees.
Aged Sumatran Mandheling - Typically
aged in warehouses for a few years, the process somewhat mellows the characteristic
flavor found in the original coffee but retains the rich, heavy body Sumatran
is known for.
Java Estate - With slightly larger bean
size and a deep, clean taste, this is a select pick of the best Javas.
Celebes Kalossi (sel-eh-bees ca-low-see)
- Though this coffee shares some of the heavy body of other Indonesian coffees,
it has a bit more zest, with a smoother flavor. It is a prized and rare
coffee.
Papua New Guinea A - It may be a "sleeper"
in terms of name recognition, but the lack of identity is more than made
up for with its fine characteristics: slightly sweet acidity, heavy body.
Hawaiian Kona Fancy - Smooth and flavorful,
one of the most highly prized coffees in the world. The only U.S. coffee,
it comes from selected plots found only in the Kona district on the big
island.
Hawaiian Kauai Peaberry (ca-why) - Kauai is another
of Hawaii's Islands. Peaberry is fresh on the pallet and slightly sweet. |
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BLENDS
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Mocha
Java - A blend of the two original coffees from the Red Sea area
and the Dutch East Indies. Spicy, rich, and full-bodied.
House Blend - Latin and African coffees
blended to produce all the body, aroma, and flavor necessary for a great
cup.
House Blend Dark - Complementing varieties
are blended with a darker roast coffee to produce a cup that has a touch
of the dark taste and more "oomph" than the regular House Blend.
House Blend Full City Roast - "Full
City Roast" takes a coffee from just showing oil to a slightly darker brown,
with more oil. Gives this blend a darker, smoother taste.
Turkish Style Blend - A taste created
by combining Colombian and Brazilian coffees with a portion of darker French
roast for balance that is similar to an authentic Turkish brew. The term
"Turkish" often refers to a Middle Eastern brewing method.
Chicory - Not a coffee at all but a
ground root that is often added to coffee. Popular in "New Orleans" style
coffee blends. |
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DECAFFEINATED
- European Process
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Green coffees are shipped
from the producing country to plants in Europe for caffeine removal. The
beans are soaked in very hot water that extracts oils and minerals as well
as caffeine. The beans are then removed from the water and a solvent is
added to absorb just the caffeine. The beans reabsorb the oils and minerals
so important to coffee flavor once resoaked in the caffeine-free water and
dried. There is no residue from the solvent remaining when the coffee reaches
the consumer.
The following European Processed decaffeinated coffee types are part of
the extensive coffee list offered by Coffee Express. The European decafs
listed below have very similar taste and roast properties as their regular
counterparts.
Colombian - EP
Mocha Java - EP
House Blend - EP
Viennese Dark Roast - EP
French Dark Roast - EP |
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DECAFFEINATED
- Swiss Water Process
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Swiss Water is a patented
decaffeination process that uses charcoal instead of methylene chloride
to extract the caffeine. Our Swiss Water beans are processed at a plant
in Vancouver, Canada, and are a good choice for customers uncomfortable
with the chemicals used in the European process. The coffees listed below
have similar taste and roast properties as the regular coffees with the
same names.
Colombian - SWP
Kenya - SWP
Sumatra - SWP
Mocha Java - SWP
House Blend - SWP
Viennese Roast - SWP
French Roast - SWP |
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DARK ROAST (Dark roasting produces a more intense flavor
- for both drip
and espresso brewing)
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Viennese
Roast - This lightest of the specially blended dark roasts
provides a truly rich flavor yet has a mildness not expected in a dark
roast.
French Roast - The most popular of
the dark roasts. Strong, spicy and smooth - makes a fine cup of espresso.
Porto-fino - Italian Roast - A blend
of South and Central American coffees roasted at a temperature between
the French and Italian roasts: produces a cup that is full-bodied but
with a lighter flavor quality.
Groundhog - Italian Roast - A robust yet clean dark taste. You'll come back to this coffee day after day!
Italian Roast - The darkest of the
dark roasts. It is the sweetest of the darks and the most intense.
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CERTIFIED ORGANIC/FAIR TRADE COFFEES
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Organic
coffees go through an intense certification process so that consumers
are assured that all possible requirements have been met before they
are shipped to the roaster. Each organic coffee comes with a certification
stating that it has met the National Organic Program (NOP) requirements.
These coffees will have tastes similar to those of their uncertified
counterparts from the same regions.
Look for the Fair Trade Certified label: It's your guarantee that
the farmers who grew this coffee received a fair price for their harvest.
Colombian
Brazilian
Mexican
Guatemalan SHB
Nicaraguan
Peru
Ethiopian Yrgacheffe
Sumatran
New Guinea
Timor
House Blend
French Roast
Italian Roast
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DECAFFEINATED CERTIFIED ORGANIC
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| Processed using the
patented Swiss Water Process, complete with NOP certification. The tastes
found in the regular decaffeinated coffees from these regions are maintained
in the selection listed below.
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Decaf Mexican SWP
Decaf Guatemalan SWP
Decaf Peru SWP
Decaf Sumatran SWP
Decaf House Blend SWP
Decaf French Roast SWP
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Glossary
of Coffee Terms
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| Acidity:
- A gentle pucker found in the body of a good cup of coffee or espresso.
A moderate amount of acidity adds balance to the flavor of coffee. |
| Arabica:
- Original species of the coffee plant found growing wild in Ethiopia and
Africa. Due to their intense aromatic flavors these high quality beans are
used exclusively by specialty roasters. |
| Balance:
- Just the right flavor, aroma and body extracted from the beans. |
| Body:
- The strength and substance of the coffee beverage. |
| Estate
Coffees: - Coffees grown by a single owner or company. |
| Green
Coffees: - The unroasted seeds of the coffee cherry after they
have been processed. |
| Nutty:
- Nuttiness is a flavor perceived in freshly roasted coffee: it is more
pronounced in some coffees than in others. |
| Peaberry:
- A small, round single bean rather than the two larger ovals found in a
coffee cherry. Some say the peaberry is superior to the flat bean varieties. |
| Sourness:
- A flavor that sometimes comes out if the coffees are picked before ripening.
It can also mean a taste sensation found in some strongly acidic coffees. |
| Specialty
Coffees: - High quality varietal Arabica beans that have been
freshly roasted in small batches. |
| Single
Origin Coffees: - Unblended, straight coffees from a specific
country or region. |
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