A coffee drinker's coffee: cocoa, caramel, medium body, and just enough brightness to keep it interesting.
Tasting notes: cocoa // caramel // tobacco
The coffee. Guatemala is a classic for a reason. Grown high, which gives it a medium body and a pleasing acidity: enough to be different, never enough to put off someone new to specialty coffee. Processed the traditional washed way (pulped, fermented, rinsed clean). Cocoa and nuts through the middle, caramel sweetness, and a lingering, tobacco-like note at the end.
How we'd brew it. Drip, French press or a moka pot. It takes milk well.
Roast level? We intentionally don't print one on our packaging. Roasts go in and out of fashion (dark roast was the thing a decade ago, light roast a few years back) and we don't chase them: good coffee is timeless. Every coffee here is roasted to the profile where it tastes best: never so light it turns sour, never so dark it tastes burnt. The roast is there to bring the coffee out, not to cover it up. If you usually reach for a dark roast, start here: Guatemalan and Shiftwork Espresso are the two dark-roast drinkers like best, and watch for our occasional special dark, like Angelitos Dark. (Dark roast isn't stronger, by the way; strength comes from using more coffee, and roasting doesn't add caffeine.)
Roasted in small batches at our roastery in Crown Point, Indiana. We roast to order, so your bag ships within days of roasting. Whole bean (it stays fresh far longer than ground), in 10 oz, 2 lb and 5 lb bags. Drink it every week? Join the Coffee Club and save 5–15% on every delivery. Free shipping on orders over $150, or pick up at the café on E. Goldsborough St. in Crown Point. Turn by the tank on Main Street.
