City Roast Coffee Menu

Milling process: Fully Washed, Patio DriedBecause of the beautiful blue skies in the region where it is grown, this coffee is named “Turquesa,” after the precious stone. This area stretches up to the region of the city Yajalon and coffee is grown at an altitude between 900 and 1,100 meters. The coffee is characterized by large bean sizes and a round, balanced cup.For decades this zone has been the center of political and ethnic conflicts. Although the situation seems to have calmed down lately, the so called “Zapatista movement” has prevented any large coffee farms from coming into existence. Therefore, the coffee is cultivated mainly by smallholders, often descendants of Indigenous tribes. These producers plant, harvest, and prepare the coffee by hand, sparing no effort to produce a product which makes them proud. To ensure that producers have the best chance possible of receiving a fair price for their product, we feel that it is our obligation to work with exporters that support these communities with social projects and use their transportation infrastructure to bring their product to market.The harvest season is December through March. All the coffee is received in parchment, quality controlled, and transported to a high tech dry mill in Veracruz. After a second quality control, the coffee is cleaned, milled, and sorted to be prepared for export. This coffee has a quality control standard which allows for only 15 imperfections per 300 grams.Cup CharacteristicsMedium body, light sweet acidity, a hint of milk chocolate, caramel, citrus-orange, nice nutty notes.

Milling process: Fully washed, sun-dried on raised bedsThe Nguvu is a blend of coffees harvested from small-holder cooperatives the Murang'a district. The area is considered the traditional home of the Kikuyu tribe, which currently makes up 22% of the Kenyan population. Red, loamy soil and startlingly high altitudes contribute to a juicy, berry-flavored cup. Above, the Gatuya mill, one of the major contributors to the Nguvu blend.All Kenyan coffee is graded primarily by screen size (a measure of the size of the bean, larger being higher grade) immediately after milling; it then proceeds to the weekly auction at the Nairobi Coffee Exchange. The AA Grade is the top grade based on screening. After grading, the quality distinction "Top" or "Plus" indicates that only a minimal amount of slight defects were allowed as long as they have no effect on the cup. These coffees are typically grown at 1350-1800 masl. Very high-quality coffees often derive from small co-ops and may be auctioned as separate lots.Cupping NotesCane sugar, intense stone fruit flavors, lemony, herbaceous florals, clean, juicy, complex acidity. Molasses, rich body. Even sweeter as it cools. Sparkling.

Milling process: Giling Basah (wet-hulled), sundriedIndonesiaMany of the islands of Indonesia were formed by volcanoes. Therefore, they are mountainous and have rich soil that is ideal for growing coffee. It is no wonder that some of the world’s most famous coffees are grown on the islands of the Malay Archipelago of Indonesia: Sumatra, Sulawesi, and Java. Approximately 15% of all the coffee grown in Indonesia is Arabica. Sumatra is the second largest islandof the Republic of Indonesia. Sumatra Mandheling coffee is grown on thelofty volcanic slopes of Mount Leuser near the port of Padang in the Balak region of west-central Sumatra.Coffee trees were originally brought to Indonesia in the early 19th century by the Dutch, who sought to break the world-wide Arabic monopoly on the cultivation of coffee. Within a few years, Indonesian coffee dominated the world’s coffee market. Yet by the end of the century disease completely destroyed the crop. Coffee trees were successfully replanted and quickly gained a large share of the world market until the plantations were ravaged again during World WarII. “Mandailing”, spelled here correctly, is technically an ethnic group in Indonesia, not a region, as is Batak.The unique method used in its production results in a very full body with a concentrated flavor, garnished with herbal nuances and a spicy finish. Giling Basah, the name of the traditional Sumatran process, involves hulling the parchment off of the bean at roughly 50% moisture content; for comparison, most other processes hull coffee at around 10-12% moisture. This unique Sumatran process results in a trademark flavor profile (low acidity and a richness that lingers on the back of the palate) and gives the green beans a signature dark color. Notes of chocolate are evident in the finish.We buy Grade 1 Sumatras as Double-Picked (DP) or Triple-Picked (TP), referring to the number of times the coffee is hand-picked for defects. This extra quality control results in a very consistent cup including only cherries at optimum ripeness.Cup Characteristicsstrong cedar notes, consistent, balanced, sweet tobacco, winey, spicy, chocolate

Milling process: Fully washed, patio driedLa Federación Comercializadora de Café Especial de Guatemala (FECCEG), is a second-level cooperative comprised of 12 small producer cooperatives in the Western Highlands of Guatemala. This region includes parts of Chimaltenango, Huehuetenango, Quiché, Sololá, San Marcos and Quetzaltenango.In total, FECCEG represents 1,943 small farmers, of whom 529 are women. Seventy percent of members depend on agricultural production for their livelihoods.FECCEG focuses on strengthening producer networks, to increase its members’ bargaining power in the global market and to achieve fair prices for their agricultural products. They also focus on organic, value-added agriculture and projects that promote gender equality and food security.The process of preparing cherries for export begins on the farms, where farmers conduct the wet mill processes of sorting, pulping and drying the cherries. The beans are then transferred to the main FECCEG warehouse where dry milling and storage in parchment takes place. The coffee is then exported by the exporting arm of FECCEG, Exportadora de Café Especial de Guatemala.FECCEG has been working to create value-added products by establishing its own roasted-coffee brand, Kishé Coffee and Tea, in Quetzaltenango. The coffee, honey and chocolates used and sold in the store are all produced by FECCEG farmers.Cup CharacteristicsCinnamon, chocolate, grapes, lime, cherry, malt, graham cracker. Creamy. Nutty aftertaste.

Our exclusive blend of coffees, designed to brew a full bodied espresso, producing a thick golden crema. Also makes a rich cup of drip brewed coffee.

Our French Roast Blend, roasted using the same method, but with a blend of Swiss Water Decaf Process beans This coffee is custom roasted to order only. we sell it in 3 pound lots only. (ie 3, 6, 9 etc) to assure freshness. It is packed in valve bags to help prolong its quality.- Cup Characteristics: bittersweet dark chocolate, bold, complex

An Indonesian coffee adds a spicy, chocolate finish to a sweet, medium bodied Central American. - Cup Characteristics: sweet, a hint of dark chocolate, earthy, balanced and smooth

ndonesian & Central American coffees, roasted 'Full City', full bodied like Indonesians yet well balanced with the bright notes of the Central Americans - Cup Characteristics: lemon and savory spices, earthy sweetness, chocolate notes, with a complex sparkling acidity

A full bodied, dark blend of French Roast and Indonesian coffees - Cup Characteristics: floral, earthy, woody notes, bittersweet dark chocolate notes, bold, complex

Our darkest roast. A balanced blend, roasted to a french roast making for a bold cup. - Cup Characteristics: bittersweet dark chocolate, bold, complex

Our French Roast blend adds some bold sharpness to the unique qualities of an African peaberry - Cup Characteristics: black tea notes, chocolate notes, blackberry notes, lemony acidity, sharp, bittersweet notes, complex

Smooth vanilla taste.

Sweet banana nut bread and coffee! dessert in a cup.

In response to requests for tastier and more transparent decafs, we chose this Colombia Organic from AGROSEC to decaffienate through Swiss Water.AGROSEC is the 41-member farmer association that was established in 2005. The farmers of AGROSEC grow a variety of crops such as rice and beans, fruits, coffee, sugar cane, and spices. Annually, they produce about 10 containers of coffee. The members of AGROSEC are mostly Kankuamo, one of four indigenous groups living in the Sierra Nevada de Santa Marta Mountains. They are joined by the Kogui, Arhuaco, and Wiwi peoples who all continue to honor their traditional cultural lifestyles in the isolated mountain regions. In the 1980s, the Kankuamos began organizing themselves into a united people that could carry more political and social weight in their region.The Sierra Nevada of Santa Marta is home to 30,000 indigenous people and due to its varying climate and biodiversity, it was declared a UNESCO Biosphere Reserve in 1979. The area of the Santa Marta Mountains is highly disputed territory. Both leftist and right wing armed groups fight for control. It is an area that has been greatly affected by the narcotics trade and many Kankuamo people have lost their lives in the conflict. Responding to the need to protect their people and their heritage from outsiders, the Kankuamo people joined together to form the Kankuamo Indigenous Organization in 1993.

Citrus zest livens up this brew.

Black Tea blend with spices including cinnamon, cardamon, anise and vanilla

Bigger and Bolder than English Breakfast.

Classic blend of tea Great for breakfast or anytime.