King David Coffee Roasters

Cohas Coffee Co. flavoured coffee: the same shade grown, high altitude, 100% Arabica coffee as the rest, with French vanilla. Ground, regular or decaf.

Methylene Chloride Decaf process

Full bodied medium roast that tastes like regular coffee: subtle chocolate and sweetness, very smooth, citrus notes. Methylene chloride decaf, gentle on flavour.

Bright and fruity with a clean finish. Medium roast from the southern Huila region, grown at up to 5,900 feet. Very smooth, medium bodied, citrus notes.

The decaf version of the Huila. Bright and fruity with a clean finish, a medium roast from southern Huila, very smooth and medium bodied with citrus notes.

Light roast from the steep slopes of Tarrazu, Costa Rica's highest growing region. Dense bean, volcanic soil, bright citrus, very smooth. Roasted here for 17 years.

Three-bean blend built with an espresso bar in Boston: two dark roast single origins and a little light roast, all Arabica, no Robusta. Good as dark drip too.

Well balanced, good acidity, natural sweetness and berry fruit notes. Full medium roast. From the country where coffee was first discovered.

Honey process

Seasonal honey process lot from Joyabaj, Quiché, dried with the fruit pulp on. Medium roast: mango and red berry fragrance, chocolatey finish, low acidity.

Heavy body, slightly smoky, a smooth finish with a hint of cocoa. Planted by the Dutch on Sulawesi in 1750, grown in the central highlands at 4,500 feet.

Dark roasted, very bold and robust with a rich, powerful flavour. Heavy bodied with a lingering finish, one of the shop's most popular coffees.

When is a blend not a blend? One Peru, roasted separately light and dark, then combined. Extra fullness under the bright orange and lemon of a light Peru.

Cohas Coffee Co. flavoured coffee: the taste of olden times, delicious maple flavour. A breakfast coffee that works any time of day. Ground, regular or decaf.