Brazil Medium Dark Roast Sul de Minas

In order to create the perfect espresso, specially roasted premium beans with specific qualities are essential. There are two main methods by which we enjoy coffee: infusion and extraction. Infusion is what occurs when you brew coffee, allowing the grounds and water to fuse together. Espresso is made through extraction, a more scientifically delicate process of creating a coffee whose best flavors can be extracted and enjoyed in a matter of seconds. !--There are two main methods by which we enjoy coffee: infusion and extraction. Infusion is what occurs when you brew coffee, allowing the grounds and water to fuse together. Extraction however, is the much more scientifically delicate process of creating a coffee whose best flavors can be extracted and enjoyed in a matter of seconds. In order to create the perfect espresso though, premium beans with specific qualities are paramount.-- Using a house blend of plump, premium beans from the Central and Western Valley regions of Costa Rica, we’ve concocted a mildly acidic espresso that yields a rich and foamy crema. As our darkest roast, the flavor notes of dark chocolate are undeniable. Coupled with undertones of apple and wildflowers and aromas of fruit, lightly toasted bread, and caramel, it’s no wonder why this blend is one of our best sellers, not only in the US but also in local coffee shops around Costa Rica. After our creation of the Costa Rican Dark and Light Roasts, we roasted a small amount of espresso to introduce to the Costa Rican public. At the time, the espresso scene was more limited to Italy and Europe and because of this, there were few coffee shops around San Jose that had a machine and could prepare an espresso. Not letting this deter us, we took it upon ourselves to teach the Costa Rican public to prepare, drink, and enjoy espresso and to this day, you will find well-known coffee shops using our esp

The flavor of Costa Rica! Our classic Dark Roast is a blend of the best beans from Costa Rica's Central and Western Valley growing regions. The Central Valley's sweeter and more acidic beans combine excellently with the Western Valley's dense and full-bodied beans, resulting in a perfectly balanced cup. This blend is dark roasted to bring out its rich profile and noticeably chocolaty aroma. As the darkest roast of all our regular coffees, we're confident that we've managed to capture "the flavor of Costa Rica" in this blend. !--"The flavor of Costa Rica" A blend of the best beans from the Central and Western Valley growing regions of Costa Rica is what came to be known as our 'Dark Roast'. The Central Valley's sweeter and more acidic beans blend excellently with the Western Valley's dense and full-bodied beans, resulting in a perfectly balanced cup. This blend is dark roasted to bring out its rich profile and noticeably chocolaty aroma. Holding the position of the darkest roast of all our coffees, we're confident that we've managed to capture "the flavor of Costa Rica" in this blend.--

The flavor of Costa Rica! Our classic Dark Roast is a blend of the best beans from Costa Rica's Central and Western Valley growing regions. The Central Valley's sweeter and more acidic beans combine excellently with the Western Valley's dense and full-bodied beans, resulting in a perfectly balanced cup. This blend is dark roasted to bring out its rich profile and noticeably chocolaty aroma. As the darkest roast of all our regular coffees, we're confident that we've managed to capture "the flavor of Costa Rica" in this blend. !--"The flavor of Costa Rica" A blend of the best beans from the Central and Western Valley growing regions of Costa Rica is what came to be known as our 'Dark Roast'. The Central Valley's sweeter and more acidic beans blend excellently with the Western Valley's dense and full-bodied beans, resulting in a perfectly balanced cup. This blend is dark roasted to bring out its rich profile and noticeably chocolaty aroma. Holding the position of the darkest roast of all our coffees, we're confident that we've managed to capture "the flavor of Costa Rica" in this blend.--

Full of flavor, this is the decaf of your dreams. Our house blend decaf is a mix of the harder, acidic beans of the Central Valley and dense, full-bodied beans of the Western Valley. After purchasing the beans for this blend from local growers in Costa Rica, we transport them to Veracruz, Mexico, where they are decaffeinated via the indirect water method. The beans are first infused with water vapor and then washed a second time with the same water to restore flavor that may have been lost during the first washing. This method retains as much of the flavor as possible, while eliminating 99.9% of the caffeine. Once decaffeinated, the beans are returned to Costa Rica where we carefully roast them to bring out their optimum flavors. Despite the dark roast required to coax the flavors out of decaffeinated beans, this blend is mild, with a light acidity. Its flavor is balanced and complex, with a unique aroma of seeds and dry leaves complemented by flavor notes of honey and clove. !--Some people would argue that decaf coffee isn't even really coffee, however, we think you'll beg to differ after trying our decaf. This coffee is a special "Mezcla de la Casa" or "House Blend", which is a mix of the harder, acidic beans of the Central Valley and dense, full-bodied beans of the Western Valley, which make the perfect combination of beans for a decaf. After purchasing the beans for this blend from local growers, we transport them to Veracruz, Mexico where they undergo the "indirect water method" decaffeination process that eliminates 99.9% of the caffeine without compromising on flavor. The beans are first 'washed' by infusing them with water vapor, and then washed a second time with the same water to restore any flavor that may have been 'lost' during the first washing. In this way, we are retaining as much of the flavor as possible, something you may not find in other decaf coffees.