All About Our Coffee

House Blends

House Blend Light Roast: A medium light roasted, full-bodied, snappy acidity, almond aroma.
House Blend Dark Roast: Dark roasted, full-bodied, light acidity, smoky aroma.
Mélange velouté: Mellow, slightly spicy and creamy.
Espressone: Espresso roasted north Italian style, heavy body and long on the palate, pleasant acidity, sweet and chocolaty aftertaste.
Vechia Napoli: Espresso roasted Napolitan style, full body, winy, fine acidity.
La Milanaise: North Italian style roasted espresso. Light acidity, rich in body & flavor. Chocolaty aftertaste and earthy finish.
Espressone Decaf: Swiss Water Process (no chemicals): Rich body, floral aroma, creamy.
Decaf House Blend Swiss Water Process (dark roast): Excellent body, smoky aftertaste, light acidity.
Douceur Matinale: Mellow, rich in flavor, creamy, almondy finish.
Mélange Bonjour: Full body, winy, fine acidity, ideal for the morning.
Le Sultan: Full body, smoky, creamy with a sweet finish.
Le Pacha: Rich body, chocolaty aftertaste, long on the palate and a nice acidity.
Le Vizir: Full body, light acidity, smoky aftertaste.
Honoré de Balzac: Full body, light spiciness, very aromatic.
Mocha Java (light roast): Blend of Mocha and Java, fine acidity, earthy and really creamy.
Mocha Java (dark roast): Blend of Mocha and Java, full body, light acidity, spicy aftertaste, aromatic.
Dolce Vita: Light body, balanced acidity, long on the palate.
La Cantate Du Café: Winy with a dominant body, no acidity and earthy finish.

The Americas

These coffees are characterized by a bright, brisk acidity and clean straightforward flavor.

Costa Rica Tarrazù: This coffee is a classically complete coffee, it has everything and lacks nothing; it displays an exceptionally full body and robust richness.
Colombia Supremo (dark roast): A full-bodied coffee, medium acidy tones, and a rich flavor. A slight winy tone reminiscent of African coffees, but these tones are exclusive and never dominant.
Colombia Supremo (light roast): nice acidity, rich flavor, medium-bodied and a subtle fruity taste.
Cuba Turquino: Unique taste profile for a Caribbean coffee. Nice spicy tones, balanced body and medium acidity.
Peru Chanchamayo: Generally a mildly acid coffee, light-bodied but flavorful and aromatic, considered a good base for a blend.
Jamaican Blue Mountain: The world’s most celebrated coffee and understated masterpiece, with enough of everything: rich flavor and aroma, full body & moderate acidity in perfect subtle balance.

Pacific

Australia Mountain Top Estate Extra Fancy: The most famous Australian coffees. Medium-bodied, with some subtle acidy tones, very richly flavored and overwhelmingly aromatic with wild berry finish.

Arabian Peninsula and African Coffees

The best coffees of Arabia and Africa are the most distinctively flavored coffees of the world. Their acidity leaves an unmistakable dry wine like aftertaste on the palate. Ethiopians, Kenyans and others are the red Bordeaux of the coffee world.

Yemen Mocha Mattari: Arabian natural coffee, still grown as it was over 1,000 years ago.Famous for its chocolate aftertaste, it represents an acidy, winy version of Mocha style.
Kenya AA (dark roast): It is a fine coffee for those who like the striking and unusual, with its distinctive dry, winy aftertaste. It has a full-bodied richness and an intense flavor.
Kenya AA (medium roast): snappy acidity, winy aftertaste, rich body and flavor, a benchmark of East-African coffees.
Tanzania Peaberry:: An excellent coffee from the continent, winy acidy taste, typical of African coffees. It is medium-bodied and rich in flavor.

Indonesia and New Guinea

Ideal coffees for those who want a beverage heavy enough to carry its flavor through milk. This region produces some of the world’s finest coffees, noted for their richness, full body, long finish and an acidity that, though pronounced, is deep-toned, gentle and enveloped.