A Hawaiian coffee that is less expensive than Kona. The beans are small, but larger than peaberries.
The AA signifies the best grade from Kenya. Grown on plateaus over 6,000 feet above sea level, there is no finer coffee grown on earth. This is a meticously prepared coffee famous for its rich full body, strong pleasant acidity, floral fragrant aroma and a winery aftertaste with overtones of berries and citrus fruit.
A rich, full-bodied coffee with wine-like acidity, noted for its consistent quality and availability. The "AA" grade in Kenya is reserved for the largest beans of the crop.
Dark Brown Roast
Characteristics include oily beans with a distinctive bittersweet tang; low acid.
A general term describing any roast of coffee darker than American Roast.
Decaffeination is the process of removing most of the caffeine that naturally occurs in coffee. There are three methods of decaffeination: the solvent-water method, the Swiss water process method, and the carbon dioxide method. While chemicals are used to decaffeinate most coffee, the Swiss Water Process uses only water. Water decaffeination results in great tasting coffee. The use of chemicals could distort the true coffee flavor.