I roast every coffee in small batches, giving each one the attention and care that first drew me to roasting nearly four decades ago. Whenever possible, coffee is roasted to order so it arrives as fresh as it can be. Each batch is carefully monitored to bring out the unique character of that particular coffee, honoring both the bean and the farmers who grew it.
Costa Rica 18.00
Kenya 18.00
Honduras 19.00
Burundi 20.00
Espresso 17.00
Coffees
