Coffee cup

Update July

Some changes since last month, we're running out of the coffees we booked last fall to get us through spring, so we're getting in some new selections. Personally I'm looking forward to the new crop natural process coffees from Ethiopia.

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. If you've forgotten your name or don't see it on the lockers, check around the vestibule and particularly on the tops of the lockers.

See this page for current shipping and handling charges. We still use mostly USPS but if you order 3 or 4 large bags or live far away, it may go UPS.

Looking for 1lb bags? They are available from High Noon Coffee Roasters. Anna Beth roasts some of the coffees that Mountain City does as well as a wider selection of origins -- right now, she has a Panama Boquete and a Mexico Chiapas.


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Colombia Sierra Nevada

The Indians who live in the Sierra Nevada mountains on the northern-most coast of Colombia believe that if they protect their land, the whole planet will remain in balance. What if it's true? At least this coffee is well balanced with bright acidity and orange and almond notes. Roasted on the light side of medium.


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Ethiopia Yirgacheffe

Ethiopia is the origin of all specialty coffee which still grows wild in the highlands there. This natural processed coffee, harvested from native heirloom varietals, is sweet and lightly fruity with notes of blueberries and watermelon. This coffee is the lightest of the roasts we do.



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Sumatra Mandheling

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.




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French Roast

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 Honduras.



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Espresso

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 up to the start of second crack to take off the sharp edge.



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Viennese Blend

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.



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Decaf Ethiopia

This water process decaf is a natural Sidamo that has been selected by our importer Royal Coffee especially for decaffeination. Better beans make a better cup. Roasted medium, this is a great coffee for those late night cappuccinos.




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Decaf French

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.