The Chosen Bean - Oakland Park, FL

Who said that you need a degree in chemistry to know what was used to make your decaf coffee a drinkable beverage? Who said that you need to compromise when drinking decaf coffee and sacrifice the unique flavor profiles of the bean? Like any of my coffees, it's not about where the bean is from alone. It is always about the passion that went into its growth and same dedication from the Swiss water corporation who takes so much pride in their healthy and chemical free process. The end result will be a superb and tasteful cup of coffee every time. Roast profile - creamy, with notes of bakers chocolate and cedar - roasted full medium location: dili, east timor altitude: 800-1600 masl varieties: hibrido de timor, bourbon process: fully washed drying: sun-dried our coffee is roast-to-order so rest assured that you will be getting a great taste experience in every bag. That's part of the passion of the bean.

We roast daily for maximum freshness. Sumatran coffee the 180-degree opposite of central americans. The "wet-hulled method" of processing in the typical method used in the region and elicits entirely different results. Rather than of being known for their notes, sumatran coffees are typically characterized by their full bodies and low acidity. Their aromas and flavors tend to be earthy and spicy, sumatran coffee is truly special. If it's the tastes notes of delicate florals and exotic fruits so common in south america or east africa that you are after than sumatra is not for you. Sumatra has a unique taste that lingers and a profile of chocolatey and earthy flavors.

Rosa elia marquez calix has been producing coffee for about 10 years, along with 6 other members from her family. Her family has been in coffee for 3 generations. Along with coffee, rosa also grows some fruits and vegetables to share with her family. Rosa has her own beneficio and she uses a solar drying method to dry the beans to an optimal moisture level. Rosa wanted to share with anyone who encounters her coffee, that her farm is 100% organic and the altitude, combined with proper care and responsibility, allow her to produce a coffee with unique characteristics. The name of the farm “ mi esperanza” translates into “ my hope”. Rosa admits that having hope and faith is what gets her through tough times and enables her to strive.

The flavors of our medium-roasted ethiopian coffee are sensitive and delicate; you can sense the notes of so many types of exotic flowers, fruits and a wonderful lingering aftertaste. The body of the coffee is not very strong and acidity is mild and pleasant. In general, ethiopian coffees are heavy and winey or floral and tea-like. If your go too coffee of choice is a dark roast than this will not be for you. On the other hand, if you like delicate flavors than this is a winner!

If you are looking for a smooth slightly acidic coffee with a pleasant flavor and nice aroma, this would be it. The coffee comes from the mountainous regions of costa rica where the tropical soil has been enriched by volcanic ash and is rich in organic material.

Roasted daily to give you our signature smell and flavor.

We roast daily for maximum freshness.

We roast daily for maximum freshness.