La Colombe Coffee Roasters Menu

blend notes: caramel, nutty, fragrant. nizza is blended and roasted for softness and sweetness. our focus is the perfect balance between acidity and bitterness. nizza blend brews an elegant espresso with a clean and agreeable finish. nizza is primarily built as an espresso blend but also works very well with all brewing methods.

blend notes: thick, flavorful, lasting. unforgettably dense, phocea is best described as raw and full-bodied. phocea lends itself to nearly every coffee process, from french press to drip to filter coffee to espresso.

blend notes: decaf, smooth, uncanny. the quintessential classic coffee with everything: rich flavor and aroma, full body and moderate acidity in perfect balance, yet without the caffeine. swiss water process. monte carlo is extraordinary in every infusion process from french press to filter coffee to espresso.

this sampler pack includes 2 oz tubes featuring three coffee varieties from finca las tolas, ecuador. the producer, arnaud causse, is a french agronomist who has been living in latin america for decades working on different coffee projects in central and south america. he ultimately landed in ecuador and bought his farm outside of tulipe de pichincha which he calls las tolas. it is a small, varietal focused farm. arnaud is as detail-minded a farmer, growing pacamara, caturra, a very small amount of java and lastly bourbon. the bourbon is specifically tekisik bourbon, which is the single best quality yielding varietal in latin america outside of the finicky geisha. arnaud's production at las tolas is limited as the focus is quality first. here are cupping notes for each coffee included in this sampler pack: paccamara: green apple, chives, macadamia nut, sugar snap peas. caturra: ruby red grapefruit, sugar cane, pine nuts, plum. bourbon: milk chocolate, hazelnuts, meyer lemon, muscavado sugar. comes only in whole bean.

this is a very special preparation coffee from the kochere mill in the yirgacheffee area, a small township inside sidama. it is a zero defect coffee; hence the name yirgz. a typical coffee being sorted at the kochere mill takes around 2 minutes per 24kg to hand sort, while this special zero defect coffee takes 6 minutes for only 10kg, and you reap the benefits with an amazingly clean and shining cup profile.

this micro lot #1, an exemplary representation of tarrazu coffee, was harvested on el rodeo farm and processed at hacienda rio jorco. this mill, named after the river which runs through the valley, is populated by numerous and distinct micro climates, and is operated by a third-generation family of coffee growers and farmers. cristian álvarez zamora and all the rio jorco farmers are dedicated to producing the highest quality of high-altitude, shade-grown coffee. this farm, known for producing cup of excellence calibre coffees, continues its practices of selective handpicking. this coffee is wash-processed and sun-dried with care and passion that is aimed at producing the best coffee possible. rio jorco processing plant is a highly ecological unit that uses the latest technology to process this coffee without damaging the beans while at the same time conserving natural resources.

moreninha formosa is a micro lot, one of a group of 31 plots that make up fazenda aurea, produced by joão antônio lian and luis antônio moraes ribeiro. at 1200 meters, this coffee has higher, better altitude than most of cerrado. when coupled with the special african bed drying process, this coffee produces characteristics that are very dynamic for a brazilian.

arnaud causse is a french agronomist who has been living in latin america for decades working on different coffee projects in central and south america. he ultimately landed in ecuador and bought his farm outside of tulipe de pichincha, which he calls las tolas. it is a small, varietal-focused farm. arnaud is a detail-minded farmer, growing pacamara, caturra, a very small amount of java and lastly bourbon. the bourbon is specifically tekisik bourbon, which is the single best quality yielding varietal in latin america outside of the finicky geisha. las tolas is named for the ancient ruins that are found in the general vicinity of the farm. the farm itself runs from 1700 masl to 1900 masl. arnaud washes all of his coffees - after depulping they are fermented for upwards of 18 hours, washed very careful and dried on raised, parabolic beds. again, his processing is extremely clean, which is why the cup yields such articulate flavors. arnaud's production at las tolas is limited as the focus is quality first.

few naturally processed coffees make the mark like this one, then absolutely surpass it in every way - a poster child for the argument for clean fruity naturals, this sidama guji coffee is something special. named after ardi the oldest human skeleton ever found (4.4 million years old) in ethiopia, this coffee is testimony to what skilled agriculture combined with masterful processing can create.

the united states and haiti share a deep historical culinary bond, particularly in the south. we wanted to revive some of these. from the highest altitudes of the south eastern haitian mountains, overlooking the village of thiotte, this coffee is a testimony not only to the variety of typica, but to the resilience of the haitian farmer, an elegant coffee, unassuming and pleasant, the sort of "velvety smooth" coffee that still means something. a perfect example of what we mean by culinary coffee.

a portion of all profits from the sale of afrique is returned to african coffee-growing communities to provide housing, food, healthcare and education to orphaned children and to support water well drilling as well as other community projects. blend notes: earthy, spicy, heartfelt. a blend of distinctly unique coffees from farms in central and east africa. the flavors and fruitiness of afrique are best experienced with french press or filter coffee.

blend notes: mineral, smoky, historic. a tribute to the culinary south, this smoky blend with mineral undercurrent creates a polished connection to the rugged roots of agricultural america. works great using a french press or melitta.

blend notes: balanced, broad, exclusive. this full-bodied coffee is a true masterpiece with an identity of its own. to appreciate what this is one must taste it. works very well with all brewing methods. preparation care must be taken for espresso.

blend notes: cocoa tones, lasting taste. our tribute to traditional italian coffee, with truly american upgrades - each bean sourced at origin, rainforest

blend notes: silky and full-bodied with richly mellow taste. roma is primarily built as an espresso blend but also works very well with all brewing methods. we suggest trying the rok espresso maker for best results at home.