Kenya Kirinyaga Peaberry: Kiwi, sparkling, lemongrass. 5/10/2016 Burundi Kayanza Mpanga: Apricot, cane sugar, structured. 4/26/2016 Costa Rica Vista al Valle Zapote Honey: Black cherry, reship, syrupy. 4/12/2016 Ethiopia Sidama Homacho […]
Barefoot Coffee Roasters
Aconcagua Pacamara: Cocao nib and blood orange tango amidst a sea of dried fig and baking chocolate in this unique varietal. Round and deep. 2/5/2015
El Socorro Amarillo: Beautifully nuanced blend of fruited aromas and fudge chocolate kisses. Ripe banana and pineapple juice acidity balanced by pronounced notes of sugars browning, cocoa powder, vanilla and dark chocolate. 11/13/2014
The Boss Espresso: Imagine a dark chocolate bar filled with almond butter, buckwheat honey and hints of gingerbread cookie. Thick-bodied with a heavy mouthfeel and silky finish. 5/21/2013
Redcab Espresso: Warm spice and subtle floral notes in the aroma. Layers of chocolate and cashew butter with a cherimoya custard-like creaminess. Deep, heavy body with nice sweet finish. 12/23/2013
The Heavy: A blend of our best Central Americans, roasted to create a cup that bursts with deep, dark chocolate. Buttery and clean. 11/2/2013
Decaf La Convencion: With hints of sweet dark raisin and vanilla, this delicately balanced coffee is complemented by a subtle citrus note, delectable mouthfeel and medium body. 11/2/2013
Ichamara: Aromas of bittersweet chocolate and sweet malt give way to heavy doses of black currant and plum, with a Cabernet-like wineyness. Well-constructed with a nice, long finish. 8/16/2013
Malacara Tablon 7: Tropical hints of guava and green apple permeate the front of this complex cup. The clean crisp acidity balanced by round Butterscotch notes. 6/23/2013
Haiku Espresso: Thick, gooey syrup almond, fudge and panela, bewitching your tongue. 4/20/2013
Sigri Estate AA: Allspice, Vanilla, Winey, Dark Chocolate. 8/18/2012
From http://barefootcoffee.com
Barefoot Coffee Roasters
Barefoot Coffee was born in 2003 from the idea of treating coffee as a culinary art. We are one of the pioneers of Direct Trade sourcing and believe in:
Farm Fresh Beans: Just like great produce at your local farmers market, our coffees are offered in season, fresh from the farm, when they are at their most delicious.
Small Batch Roasting: We roast to order in small batches which allows us to highlight origin character versus roast character so you can experience the uniqueness of each coffee’s terroir.
Direct Trade: We travel to origin to build relationships with the most conscientious producers and hand select the coffees that take our breath away. Most of our harvests are purchased from farmers we have known personally for many years.
Wildly Intense Flavors: By sourcing the best beans and hand-crafting each roast, we extract flavors like banana split sundae, guava, chocolate ganache, cola berry and thick dollops of plum molasses. Are you craving Barefoot Coffee yet?
Verve Coffee Roasters
Holiday Blend 2015: Cranberry, Mulling Spice, Candied Orange. 12/18/2015 The 1950’s Blend: Brown Sugar, Clove, Peach. 10/8/2015 Aragon: Blood Orange, Almond, Brownie. 4/2/2015 Holiday Blend 2014: Poached Pear, Toffee, Nutmeg. […]
Chromatic Coffee Co.
El Quiche: Rasin, Creamy, Chocolate. 4/21/2015 San Ignacio: Citrus, Custard, Floral. 3/5/2015 Keynote: Dark Honey, Caramel, Fudge. A mellow, sweet, and approachable offering available year round. Comprised of rotating Single […]