Products tagged: 3CUPS

100 percent Bourbon variety and this year's crop is better than ever, with intensely sweet, intoxicating flavors of brown sugar, butterscotch, and sweet fruit swirling above a perfectly balanced body and gentle aftertaste. Learn More >>>

High altitude creates coffees of incredible clarity and flavor, and the heirloom Typica variety grown in this region produces sweet, complex, cherry-almond scented, and chocolate-like coffees. Decaffeinated with the natural mountain water process, this coffee is certified organic and shade-grown. Learn More >>>

Traditionally cultivated in the remote community of Dolok Sanggul—located near the giant Lake Toba in the mountains of Lintong, Sumatra—this unique coffee offers flavors of green peppers, savory herb and spice, profound depth, and a smooth, syrupy body. Learn More >>>

Recently named Saveur magazine's Best Overall Coffee, this beautifully textured coffee offers delicious notes of honey, fig, lime, and caramel above a full, round body. Learn More >>>

High altitude creates coffees of incredible clarity and flavor, and the heirloom Typica variety grown in this region produces sweet, complex, cherry-almond scented, and chocolate-like coffees. Decaffenaited with the natural mountain water process, this coffee is certified organic and shade grown. Learn More >>>

100 percent Bourbon variety and this year's crop is better than ever, with intensely sweet, intoxicating flavors of brown sugar, butterscotch, and sweet fruit swirling above a perfectly balanced body and gentle aftertaste. Learn More >>>

Traditionally cultivated in the remote community of Dolok Sanggul—located near the giant Lake Toba in the mountains of Lintong, Sumatra—this unique coffee offers flavors of green peppers, savory herb and spice, profound depth, and a smooth, syrupy body. Learn More >>>

Recently named Saveur magazine's Best Overall Coffee, this beautifully textured coffee offers delicious notes of honey, fig, lime, and caramel above a full, round body. Learn More >>>

From the rich volcanic soil near Mt. Kenya, this intensely flavorful coffee sings with notes of citrus, cherry, vanilla, and savory undertones.  This is a second window coffee, purchased directly from the Kangocho farmers' association. Learn More >>>

From the rich volcanic soil near Mt. Kenya, this intensely flavorful coffee sings with notes of citrus, cherry, vanilla, and savory undertones.  This is a second window coffee, purchased directly from the Kangocho farmers' association. Learn More >>>

The most unique characteristic of this coffee is its deep, syrupy, incredibly profound body. This
characteristic typifies island coffee from the South Pacific, and it’s one of the things people love about Sumatran, Javan, and Sulawesi coffees. It’s incredibly rare, however, for a coffee with such a deep body to be so clean-tasting as Kuta and also have the subtle cherry-fruit character to accompany the chocolate. It’s this pairing of syrupy body and clean cherry-chocolate flavor that makes coffees from this little part of this giant valley so beloved by coffee drinkers. Learn More >>>

A tribute to the ancient coffee tradition of Yirgacheffe, this richly textured coffee offers a striking note of fresh, perfectly ripe strawberries, along with gentle undertones of lemon, butter, honey, and spice. Learn More >>>

A tribute to the ancient coffee tradition of Yirgacheffe, this richly textured coffee offers a striking note of fresh, perfectly ripe strawberries, along with gentle undertones of lemon, butter, honey, and spice. Learn More >>>

Finca Kilimanjaro was planted with trees imported from Kenya in the 40s or 50s. The climate near the top of the Santa Ana volcano, at 5000 ft, is not unlike Kenya, and the large oval coffee cherries are very distinctive. This coffee usually goes to Norway due to Aida’s relationship with a Norwegian roaster. We were fortunate to acquire this small microlot. The flavor is unique and classic. The citrus, black currant, characteristic of Kenya is sweet, fruity, and juicy, which makes it mouthwatering and complex. There is an underlying caramel-vanilla sweetness and layers of deep, silky body. Learn More >>>

Finca Kilimanjaro was planted with trees imported from Kenya in the 40s or 50s. The climate near the top of the Santa Ana volcano, at 5000 ft, is not unlike Kenya, and the large oval coffee cherries are very distinctive. This coffee usually goes to Norway due to Aida’s relationship with a Norwegian roaster. We were fortunate to acquire this small microlot. The flavor is unique and classic. The citrus, black currant, characteristic of Kenya is sweet, fruity, and juicy, which makes it mouthwatering and complex. There is an underlying caramel-vanilla sweetness and layers of deep, silky body. Learn More >>>

From Papua New Guinea's Western Highlands comes Tambul, a voluptuous, full, round, sweet coffee. Flavors of caramel and chocolate dominate, with subtle accents of cherry. Learn More >>>

From Papua New Guinea's Western Highlands comes Tambul, a voluptuous, full, round, sweet coffee. Flavors of caramel and chocolate dominate, with subtle accents of cherry. Learn More >>>