We started roasting back in 2009 when we lived in the Pacific NW. We loved to attend CoffeeFest in Seattle, WA where we learned a lot about the coffee business. Our first coffee roasting company name was Cold Creek Coffee Company, which we shut down after we moved to Arizona in 2014. Ten years later, we started roasting again in 2024.
Our Coffee Bean Flavor Notes:
Our fresh roasted coffee beans are single origin, 100% arabica beans. Arabica coffee beans are known for their smoother, sweeter flavor with fruity notes, as opposed to Robusta beans that have a stronger, bolder, more bitter taste. In terms of caffeine content, Robusta contains almost double the caffeine of Arabica.
Fair Trade Organic Beans
Guatemala Fair Trade Organic (FTO)
Features a delightful floral and citrus scents, along with notes of chocolate, sweetness, fruitiness, and nuttiness. This coffee is loved for its rich and well-rounded body, coupled with a vibrant, enjoyable, long-lasting, and intense acidity.
Nicaragua – Fair Trade Organic (FTO)
Nicaraguan FTO provide a smooth and approachable drinking experience. The taste is characterized by notes of caramel and chocolate, accompanied by a subtle nuttiness and a touch of citrus.
Single Origin Beans
Brazil Cerrado
The aroma is very nutty and sweet. There was a surprising hint of smoke on the palate. Full bodied and low acidity – this is a traditional tasting Brazil – thick, creamy, nutty and semi-sweet. Great when blended for espresso.
Brazil Mogiana Guaxupé
Lighter roasts show a sweet edge with lemon, floral & soft fruit, contrasted by a nuttier (almond like) darker undertone. Medium roasts are richer, more of a developed chocolaty tone and decently less nutty; mutes up the sour floral edge, retains a little hint of soft fruit as the cup cools. Darker roasts promotes a thicker body and introduces a slightly bitter contrast that works very well for espresso.
Brazilian Santos – Sold out!
Brazil is one of the largest coffee producers in the world. Brazilian beans are versatile and mild. This silky-smooth coffee features creamy notes of chocolate, cinnamon, and caramel.
Columbian Supremo
The aroma of this coffee is very nice; sweet with a little spice & floral notes. Sweet upfront with a hint of crispness balanced with a stronger toasted walnut/chocolaty undertone. A little hint of acidity at the medium roast point. Darker roast will add some smoky and toasty notes.
Costa Rican Terrazu
Costa Rica is regarded as one of the world’s premiere coffee growing regions, thanks to its volcanic soil and ideal drainage. Costa Rican coffees tend to be flavorful with some excellent chocolaty flavor notes and fruity undertones in the lighter roasts.
Ethiopian Yirgacheffe
It is said Ethiopia is the birth place of coffee. Ethiopian beans feature a fragrant aroma with hints of citrus and floral undertones. Sometimes there’s a unique spice note some would say is slightly minty. Darker roasts are real robust, strong and semi-sweet, more bakers-chocolate like with tea like spice in the aftertaste.
Guatemalan – Sold out!
Grown in the volcanic southern regions of Guatemala, this coffee has spicy notes of cinnamon, creamy caramel, and can be quite strong.
Indonesian Bali Org. (Blue Moon)
A cousin to Sumatra coffee; Blue Moon always is a bit smoother. A sweeter cup with malt, chocolate with a little traditional earthy terroir. Fuller bodied, a little hint of acidity at a medium roast, a definite go to for a strong-medium or dark roasts. Darker roast can pull some molasses undertones with hints of a slight smoky tone.
Kenya AA
Hints of chocolate, fruit & herbal spice along with the citrus and floral. A great balance between citrus, floral, herbal and chocolate.
Sumatra Mandheling
Sumatran coffee is known for its earthy, spicy flavor. From the Indonesian island of Sumatra, this varietal is perfect as a rich dessert coffee or for those who prefer a brew with low acidity with a dry finish and sweet aroma. Darker roasts are fuller bodied with some nice exotic incense spice notes intermingled with a bakers chocolate and smoky cup profile; good for espresso.
Tanzanian Peaberry
Most coffee trees produce cherries with two seeds. Occasionally, cherries will only produce one seed, known as a peaberry. These African beans are slightly smaller than the norm, but pack a rich, complex flavor.
Typically it has a lighter acidity when light roasted. Hit the roast right and you will see a pinch of caramel sweetness with a longer setup, but get it a bit too light, will have an herbal edge. Medium roast will still show a hint of acidity, darker will lose it all. Either roast level will be nice and chocolaty with some spice behind it. If you are a cold brew fan, lighter roasts points were pretty awesome, no risk of herbal and it popped out the sweeter caramel note much easier, a lighter bodied and sweeter cup.
We can blend beans upon request.
We aren’t just a market, we are Rustic Country Market Living.
Inspiring Home Life ♥️,