these coffees represent the best we have to offer from over 30 years experience in searching for the worlds finest beans. we use only the top 2% of the coffees produced in the world. over the years our family has developed special, lasting relationships with some of the world's finest coffee growers. as such, we can bring you the freshest and best coffee possible, straight from the seed to your cup.
Custom House Blend
in the late 1970’s, when we had only been in the coffee business a few years, a customer indicated that he loved our dark european roasts on occasion but still preferred our full city american style roasts on a daily basis. “if i could only have a touch of that dark roast every day,” he lamented. thus, custom house was born. we’ve taken a touch of french roast and combined it with two parts of nutty, bright colombian excelso and added costa rican tarrazu for sweetness. over the last 30 years, our custom house blend has become our biggest selling blend. it’s no surprise that it’s been so popular over the years since it was created by an average guy who just wanted a good cup of joe.
Genuine Ethiopian Harrar Horse
ah, buna. our genuine horse is perhaps the best buna, the ethiopian word for coffee, on the planet. if anyone should know good coffee, it's the ones who discovered it! over 500 years ago, coffee berries were first discovered growing wild in the ethiopian hills. our ethiopian harrar horse is about as close as you’ll ever come to that same original brew. our harrar is still dried in the sun the traditional way. by allowing the berries to slowly dry in the hot sun, the blueberry and raisin flavors fully develop and create subtle high notes to this coffee. its distinguished flavor reflects the ancient nobility of ethiopia, the birthplace of coffee.
highlander grogg is, hands down, our most popular flavor. this creamy coffee melds vanilla, caramel, and scotch whisky flavors for a unique and tasty experience. now, let's talk about flavored coffees. we buy the finest colombian excelso coffees and infuse them with the best food grade flavorings that we can find. our commitment to only using the best beans and flavors makes us unique. we see the flavoring as an enhancement, rather than a mask, of the coffee. all flavored coffees are best when served with a little sugar or sweetener. try some raw demerarra sugar or a little honey for a very interesting result.
Hacienda La Minita
many years ago, a young coffee farmer from costa rica set out on a journey to create the perfect cup of coffee on his plantation. la minita tarrazu is the culmination of his life long work. it's been a favorite of our customers for years.
Red Eye Kenya
kenyan coffees have long been known for their red winey flavors and bright acidity. kenya has good coffee years and bad coffee years. when they're great they're very fruity and can have a raisin-like quality. red eye comes from the nyeri region and always delivers a wonderfully aromatic cup. when we opened our first airport location a few years back we were looking for the perfect coffee to get travelers going at 4:30am. red eye was the perfect answer. while caffeine is odorless and tasteless, the bright taste of red eye is the perfect eye opener in the early morning hours without any of the tartness of some kenyas.
Organic Colombian Mesa De Los Santos
from buccarumunga, a state nestled high in the mountains near the venezuelan border, comes one of the finest colombian coffees in the world today. this plantation is at the forefront of the green movement. mesa de los santos has been certified fair trade, organic, and bird friendly. this colombian is shade grown and the estate contains over 43,000 shade trees and has almost 120 different species of birds nesting. this coffee has a light to medium body and great balance from start to finish. this coffee contains a natural sweetness, preserved by the shade, and hints of cinnamon, nuts, and chocolate.
South Pacific Blue
coffees from the south pacific are renowned for their smoothness. our south pacific blue is no exception. it possesses a full, rich, sweet body reminiscent of coffees grown on the kona coast, on the island of hawaii. the production of coffee in this area began in the mountains surrounding papua new guinea with seedlings from the blue mountain region of jamaica, during the 1930's.