The process of applying heat to green coffee beans to transform it’s chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


We’ve used our Classic Profile, which is a medium roast, to balance the many different flavors in this coffee. Almond, creamy and nutty notes meld together nicely to create a delicious, classic cup of coffee at this roast level.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.


A Jinotega, which provides 80 percent of Nicaragua’s coffee, features ideal coffee growing conditions. The region is known for:

  • Its high mountains, which trap clouds that water the region
  • Fast-moving streams, which provide water for washing coffee
  • Rich volcanic soil, which has minerals that enhance coffee’s flavo


The farm & mill where the coffee cherry is grown & processed.


The Lopez family has been operating Chimborazo, their family-owned farm, continuously since 1994. The family’s roots in coffee, however, date back much further — for generations. In the 1980s, unrest forced the Lopez family to stop growing coffee for a time, but they were able to return to their passion in the mid-1990s. We’re glad they were able to get back into growing coffee — and they certainly are, too.


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.


A European-processed (EP) coffee, this selection has been carefully sorted by hand (instead of with screens). European-processed coffees are generally of a higher quality than those that have not been hand-sorted, but the difference in quality can be especially noticeable with strictly high grown (SHG) crops, like this one.

Strictly high-grown coffees are grown at high elevations and, therefore, are relatively small. Although the difficult growing conditions they face produce a higher quality bean, their smaller size makes sorting out any immature beans extra important. That’s why European processing can be especially helpful when working with hard-bean selections.


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.


This lot consists solely of red catuai coffee beans. Red catuai is a varietal that’s derived from Bourbon and known for its acidity.