Blessed Grounds

Metamorphoo

This coffee will transform your conception of what coffee can be. Our most popular blend to date, Metamorphoo packs a deliciously creamy body and citrus acidity that starts out milk chocolatey and finishes with a cherry and mango kick.

Teleios

A perfect introduction for anyone new to specialty coffee, Teleios strikes a harmony between the brighter acidity of our Central American coffees with our larger bodied Brazilians, creating a blend with immense drinkability. Medium acidity and a lighter body are highlighted by prominent chocolate and almond undertones accented by the aftertastes of citrus.

Hodos

Roasted uniquely to create a velvety and lingering body with more subtle acidity, Hodos takes your taste buds on a journey highlighted by amazing encounters with German chocolate cake and vanilla bean flavors that will serve as an immensely gratifying compliment to wherever your day takes you, whether to places close or countries far away.

Dunamis

Our teams obsession with things both sweet and fruity has yielded Dunamis, one of our best blends to date! Hand-selected beans from select African and Central American countries converge to create a coffee with a syrupy body and mellow acidity, complemented by prominent flavors of ripe strawberries drizzled in chocolate fondue and caramel.

Phos-Decaf

Colombia boasts hundreds of microclimates from its Caribbean coast in the north to its equatorial highlands in the south, and Palmera Supremo represents a classic fully washed profile, with balanced notes of banana bread, rich chocolate, cinnamon, and caramel. Full body and medium acidity are characteristic of clean Colombian coffees. Palmera decaf begins with the same Colombia core coffee palmera supremo beans grown on farms in the Huila region. The coffee is decaffeinated by the local company Descafecol SA, in the town of Palmira, Valle de Cauca, using the Ethyl Acetate (EA) process. Ethyl acetate is produced by esterification between ethyl alcohol and acetic acid. The ethyl acetate used by Descafecol is produced by another local Colombian company, Sucroal SA, from sugarcane growing nearby. Sugarcane grows at lower elevations than coffee and is often planted at the base of the same mountains where coffee flourishes. Ethyl acetate and spring water are the only substances coffee comes into contact with during the decaffeination process. This process is FDA approved and the ethyl acetate produced by Sucroal is verified food grade, kosher, and halal.

Koke

The Koke Washing station stands on the side of a hill, with coffee grown above and below the station. For the last three years, the Koke station managers have been separating out the higher elevation cherries for one of our exclusive importers, and the quality shines across each batch we roast. 96 small scale farmers provided cherries to Koke this harvest, with most of them being multigenerational family-run farms. The Koke Honey process begins with coffee dried for two days in cherries, as in the natural process, and is then de-pulped and dried on raised beds. The extra time the mucilage is in contact with the beans adds complex fruity flavors to the cup profile that are sure to give your taste buds a treat.

La Huerta

Jorge Lanza is a legend in the Santa Barbara region of Honduras, not only for his superb coffees but also for his humble and gracious character. On our trip to the coffee farms of Honduras, we had the pleasure of both meeting with Jorge and his wonderful family as well as toured their facilities and Farm, Finca La Huerta. This farm represents the embodiment of Jorges lifelong dream, which came to fruition in 2013 when his La Huerta coffee won the cup of excellence competition with an astounding 92.75 cup score. This is arguably one of the best coffees we have ever encountered and will likely be the same for you. Due to its limited nature, we must limit orders to a maximum of 4 bags.

Marilandia

Jorge Audel Herrera Prez has been farming in San Pedro Necta since the 1990s, and when he bought the land he calls Marilandia it had been used for coffee production, growing mostly Caturra and Bourbon plants, with Chalum and Gravilea shade, as well as a few fruit trees. This year production was just over 400 quintal parchment. Don Jorge has slowly expanded the farmland and plans on buying neighboring lots to increase production, planting with varieties suitable for specialty micro-lot separation. In addition to coffee, the farm produces citrus fruits and bananas.

Ricardo Tivares

Ricardo Tavares entered the coffee industry at 19 years old and has been diligent in committing his life to it since. His dedication leads to the inception of Fazenda Primavera; a 980-hectare farm that, which is equivalent to 2 421.63 acres. It sits between 1000 to 1050 meters above sea level.

Burlap Coffee Bag

Pastry

Pastry Selection varies daily. Call location for offering.