A reminder that we are no longer offering 500 gram bags, but 1lb bags are available from our partner High Noon Coffee Roasters. Anna Beth roasts most of the coffees that Mountain City did as well as a wider selection of origins and blends.
Pick up at our roastery on Charlotte St is always free, no-contact, and available 24hrs a day. Coffee will be in the entrance vestibule in a compartment in one of the metal lockers just inside.
We are still experiencing some delays with USPS but the fequency that we saw during the holidays has dropped a lot. We appreciate your patience if yours is one of the unlucky shipments that's flagged "arriving late but still on the way".
See this page for current shipping and handling charges.
Tolima is a department southwest of Bogata. Growers from the town of Montalvo banded together to produce this fine example of Colombia coffee. Sweet with good acidity, notes of citrus and chocolate.
Ethiopia Natural Sidamo
Ethiopia is the origin of all specialty coffee and the plants still grow wild in the highlands there. This natural processed Sidamo, harvested from native heirloom varietals, is fruity and sweet with notes of blueberries and pineapples. Roasted quite light to preserve all those berry flavors.
Sumatras lack the clean, sharp taste of Centrals but instead have a desirable earthy taste and full body not found in any other coffee. This one is chocolately and sweet, roasted on the dark side of medium.
Our French Roast is on the light side of the spectrum of French so it has a mild flavor with no harshness. Oily after a day or so out of the roaster, dark brown not black, retains some of the acidity and much of the character of the origin. Roasted on a Mild bean from Central or South America.
Coffee to brew as espresso is traditionally based on a lower acidity bean since the espresso method of brewing accentuates acidity. We keep ours simple -- the base is 60% Sumatra and the other 40% is Colombia. We used to put more stuff in but we think it tastes better the way it is. Full City roast, just enough into second crack to take off the sharp edge.
The blend traditionally used in cold-brew coffee -- you definitely need some dark roast there -- and it's what we use in our near-famous Last Dance. This is the blend for you if you like a dark roast taste, but can't quite face straight French Roast. Our Viennese is 60% Colombia and 40% French.
Our decafs are currently all natural, water processed beans that have been selected by Royal Coffee especially for decaffeination. Better beans make a better cup. Usually roasted just to second crack, this is a great coffee for those late night cappuccinos.
As with our regular French Roast, this decaf version is not so dark as to lose the flavor of the bean. Decafs tend to look darker than their regular counterparts at the same roast level, so don't be surprised if it looks darker than it tastes.