A blend of two rare estate coffees: balanced, smooth, and bright. The founder`s personal favorite!

Grown in the area around the former capital of the country at an elevation near 6,000 feet. The rich volcanic soil and cool air is ideal for slow bean maturation. Elegant, rich flavors with hints of spice.

Medium body with floral aromas, tart acidity. Grown in the Sidamo state, from the small area near Lake Abaya.

A syrupy body with almost non-existent acidity. "The "Mandheling" variety is processed by the dry method. The ripe cherries are pulped by hand then spread out for the sun to dry-no water issued. The result is a very heavy, syrupy body, no acidity, and very full flavor.

Smooth acidity with a very dense body. The traditional dark roast coffee we all know and love. * A Bucks County Best Seller

Earthy and robust with a rich, smoky finish. Heavy body. We named this blend with the murky Louisiana bayous in mind.

A medium-bodied hybrid of Ethiopian "Yirqacheffe" and Java "Estate" coffees.

A delicious blend of Central and South American coffees. Our most popular blend. *A Bucks County Best Seller.

Medium body and smooth acidity. Mocha Java spiked with Guatemalan "Antigua." A great way to wake up in the morning. * A Bucks County Best Seller.

Full-bodied and slightly acidic blend created specifically for espresso makers.

Mellow and aromatic. Full bodies with broad flavor. Lively. Like the real thing.

Intense aroma. Wonderful, floral fragrance with citrus overtones. Balanced body/acidity. Exotic! Grown by the Embera Chiami Indians high in the Andes Mountains.