Vista Clara Coffee - Snohomish, WA

Dave’s favorite blend and our most popular (for those who know Seattle's Best Coffee, this is Henry's Blend). A medium roast, bold but very smooth. Representing Indonesia, Central and South America.

Signature roasted a bit darker. A commanding coffee blend that is smooth and flavorful.

Our lightest roast and sweetest cup. A very popular espresso or drip.

Our Guatemalan varietal roasted dark to a French roast. A favorite to many.

This is Dave’s favorite varietal coffee. Its flavor is wild, rich and earthy with a slight chocolate aftertaste.

This comes from Dave's sister-in-law's sustainable coffee farm called Santa Elena, in the Tarrazu region. Without a doubt the finest, fullest, richest coffee that money can buy. It's Strictly Hard Bean European Preparation (SHB-EP), shade grown in volcanic soil. We prefer the medium roast for maximum flavor, but also offer it in an extra-dark roast (see the Early Bird Coffee).

For Valentine's Day, take time to remember all the special people in your life. Any coffee drinker would love to be thanked for their awesomeness with a pound of the Sweetheart Blend! It's a smooth, rich blend of Costa Rican, South American and Indonesian coffees. Our Costa Rican has exceptional flavor, so we were liberal with it when mixing this blend. It's roasted to medium to bring out those caramely, chocolatey and other complex background notes.

Made of Guatemalan Hue-Huetenango, Costa Rican Santa Elena Tarparto and Sumatra aged mandeling, along with a touch of Maui Estate coffee for added character. It is rich, all-around coffee with slight chocolate after tones. It's the blend we use at Christmastime, in a wintry silver bag appropriate for the whole season!

The darkest roast we offer, we chose our Costa Rican bean for this coffee. Why the Costa Rican? It keeps its unmistakable character and quality, even when roasted extra dark, giving this coffee a slightly smoky, toffee-like flavor. Ours is a Strictly Hard Bean European Preparation (SHB-EP), and its hardness and volcanic origins are complemented by the dark French roast.

We have put together four certified organic beans from around the world in a medium roast. Very rich, full-bodied and a good all around coffee.

Developed for the Pallino Restaurant chain. 100 years combined experience in its development. Dark and very exotic.

A post-mix blend of one third Signature and two thirds Milano equals this medium-dark, rich, complex blend that is full flavored and smooth.

A blend of South American and Indonesian coffees decaffeinated raw and then roasted. Impressive, this one gets rave reviews.

Ours is medium-bodied, a superb coffee. Always very popular due to its familiarity. Ours is creamy.

This blend was developed by Craig, our head roaster. It's smooth and rich, half Signature and half Costa Rican, roasted to medium dark. Provides a full-bodied cup and complex background notes, hints of caramel and chocolate, and a subtle earthy tone.

Joan's favorite varietal! Roasted medium dark, it's bold and full bodied, with a hint of dark chocolate and a citrusy aftertaste reminiscent of tangerines.

Another rendition of our most popular Signature blend, but in its darkest roast yet. From the longer roast, an aroma of butterscotch comes out over the familiar, smooth and bold Signature flavor profile.