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This is a very unique experimental honey process coffee.

Cupping Notes: Rich, satisfying, smooth and creamy bodied with extraordinary sweetness matched by floral undertones. Maria’s grandfather, the founder of the Pacas Estate, was the first in the world to cultivate the Pacas variety of Arabica, and it was eventually named after their family. Maria owns this estate now, and partners with other local producers in the area to educate them on being a successful entrepreneur.

Maria’s wash station manager in 2017 to develop an experimental fermentation using Wine Yeast to override bacteria and completely control the fermentation. This was applied as the coffee was fermented in its fruit, and even again as it was de-pulped. The result was an extraordinarily consistent honey process with a high level of sweetness.


The Huehuetenango growing region is known for producing a sweet, balanced cup, and this organic-certified coffee is comprised of five highly regarded varieties of Arabica .

A nuanced, deep-toned cup with notes of chocolate, date, almond, and lemon verbena. It has a full, velvety mouthfeel, gentle, round acidity, and a resonant, almondy finish.

GUATEMALA NUEVO   $20.00 lb 

Antigua Coffee at its best!! 

Tasting Notes: Rich and deeply sweet, this Guatemala leads with nut and stone fruit tones (think hazelnut and nectarine) supported by maple syrup and fresh-cut cedar. Crisply sweet structure with gentle, round acidity; lightly syrupy body. The floral-toned finish centers around notes of honeysuckle and hazelnut, rounding to sweet maple syrup and cedar in the long finish.


From the hills of Honduras comes one of our best seasonal offerings yet! The Micro lot is a delicious Black honey-processed coffee. This micro-lot is female-owned and operated and placed highly in the Honduras Cup of Excellence in 2014. Contains elements of maple, green apples and caramel. Modestly acidic but curiously sweet, this is definitely a seasonal must-have!  Wonderful balance with nice brightness, clean full body, great mouth feel and a nice refreshing finish. Great single origin espresso. Another 5 star coffee.


An absolute stunning sweet, nutty, medium body, delicately rich cup. This is a microlot farm direct organic coffee from grower Elias Gomez Mendez. Located in Tzajachen Tenajapa, Chiapas Mexico. Total production only about 1200 kilos. This wonderful coffee showcases the best of Mexico and rivals Guatemalia coffee. A must try!!!


A wonderful cup that has creamy body and sweet acidity. Intense flavor the ultimate in honey process.

What is Honey Process?
Is a process that started in Costa Rica and spread to other countries in Central
America. At the wet mill, this process leaves some or all of the mucilage from
the coffee cherry covering the wet parchment during the drying stage.
Additionally honey process is environmentally friendly since less water is
required during the wet mill process, the ferment stage is faster and energy
used to dry it is naturally sourced.


The best from Costa Rica! Cocoa and caramel, hints of chocolate, brown sugar, and baking spice accompany the smooth silky body, natural sweetness and balanced acidity of this great coffee. This preparation is exclusively received from farms more than 2500 meters ASL .


From the hills of Honduras come Rabbit 18, a delicious organic anaerobic processed coffee. The coffee farms are all female owned and were pioneers of both organic and Biodynamic farming techniques. Members of the Rabbit 18 family have placed in the

top 10 for Honduras Cup Of Excellence. Cupping notes are cherry, berry, medium body, and a great finish. This is a very limited  coffee and definitely a must have!


From the hills of Honduras comes this delicious organic washed processed coffee. The coffee farms are female-owned and have been partners since 2014.
Tasting Notes of maple, a tart green apple acidity, and curiously sweet. This is definitely a seasonal must-have!



Tangerine, Cocoa Butter and Caramel. Consistent Availability. Consistent Flavor.

The region of Sul de Minas represents the heart and soul of the Brazilian coffee. Although the Arabicas from this area are famous for their citric notes and medium body, this origin is seemingly underrated and less well known among foreign roasters.

About 70% of the overall harvest is produced in small farms with areas of less than 10 hectares (25 acres) and virtually all the coffee is full natural, i.e. patio-dried in the sun with the occasional use of mechanical driers to complement the drying process.

  Another perfect choice for espresso.


 This microlot is fermented anaerobically, without the presence of oxygen, bringing out complex notes of Banana, Guava, and Cherry Wine! Very limited get yours now!


This is a limited rare exotic natural anaerobic processed coffee. Tasking notes of tropical fruit, coconut, wild berries with some delicate floral. Good body, juicy acidity, plus a sweet lingering finish. Get some before it is gone!!

Anaerobic Red Honey Cherries are washed with clean water.
Floaters are separated. 
Initial anaerobic fermentation on seal tanks for 48 hours.
Cherries are de-pulped leaving 75 % of mucilage.
Second anaerobic fermentation on sealed tanks for 96 hours.
Final sun drying on African beds for 21 days with controlled conditions.
Humidity down to 10.5 %
Finally coffee parchment is stored on grain pro bags to concentrate the flavors.


Cupping score 88.5 Tasting notes Peach, Pear, Tropical Fruit, Honey, Lychee with medium body and a clean finish.

Claudia Muñoz is an expert at producing high-quality microlots, traditionally processed with the washed method on her six-hectare farm in El Bombo in the Huila Department. This Caturra and Colombia blend was developed with a prolonged fermentation to bring out its highly nuanced profile.


Cupping score 94 This very limited microlot is richly fruity, balanced, complex. Mango, lemon verbena, cocoa nib, freesia-like flowers, sandalwood in aroma and cup. Sweetly tart with vibrant, high-toned acidity; full, syrupy mouthfeel. Fruit- and cocoa-toned finish.

Produced by the Bayter Brothers of El Vergel Estate entirely of the Geisha variety of Arabica, and processed by the natural method (dried in the whole fruit). Flavors come to life with an extended rest after roasting. You don't want to miss out on this coffee!


A wonderful certified organic coffee grown 1700 m above sea level.  A rich aroma plus cupping notes of caramel and milk chocolate with remarkable clarity. A creamy, and velvety texture and a pleasing lingering finish. Delishish coffee!!!


The highest-grown coffee in Colombia is cultivated in Nariño, a small region bordering Ecuador and the Pacific Ocean. Coffee from Nariño can be cultivated at such extreme altitudes (up to 2,300 meters ASL) because it is just one degree north of the equator. Its proximity to the Equator, the amount of hours of sun per day, and huge temperature changes between day and night give Nariño its distinctive flavor. Cupping notes: Milk Chocolate, Almond, Citrus, Cane Sugar with light body and medium acidity.


Milk Chocolate, Caramel, Dried Cherry, Grape, Orange  tasting notes with medium body and acidity. Nice clean finish leaving you satisfied.

This certified organic coffee from Colombia’s Antioquia department offers a sweet, clean cup with notes of milk chocolate, caramel, dried fruit and hints of citrus. Grown by smallholders at altitudes ranging from 1650 – 2200 meters above sea level, this blend of Castillo, Caturra and Typica coffee varietals was fully washed, sundried and sorted to minimize defects.


Full body, rich mouth feel, sweet dutch chocolate notes. Great for espresso too!!

The Penachi is about six hours North of the Coastal city of Chiclayo, Peru. Because the area is very desolate and remote, there is very little commercial activity beyond coffee and sustenance harvesting of tropical fruit and herbs. About 100 miles inland from the Pacific Coast, there is Andes Mountain Jungle, at elevation between 110 and 1500 meters above sea level, that separates Peru from Ecuador. It is here in these mountains, that our organic coffee is grown. This area is without modern technology. Most villages, even one half hour from the main North / South highway, have only gravel roads, no electricity or telephone communication systems. But it is here, in this poorest of areas, that the farmers are working the hardest, with the most cooperation and commitment, we have been able to bring technological assistance to train them in active organic growing practices, to improve their harvesting, processing and drying methods, so their coffee will meet our quality standards.



Expect a balanced cup with low acid accompanied by flavors of dark chocolate, walnut, granola and raisin. Great finish to this coffee and a rich maple syrup mouthfeel.

This coffee was formerly known as Celebes, coffee was introduced into Sulawesi
centuries ago by the Dutch East India Company when Indonesia
was under Dutch control. The first Typica plants arrived, as coffee
production spread throughout Java and Sumatra.
Our Toraja Grade 1 Sulawesi coffee comes from various small
holders. The cherries were double-picked, to remove any physical
defects. The additional quality control practice ensures that only
ripe red cherries are used. The coffee was then processed using the
wet-hulled method (locally called “Giling Basah”), in the same way
as other Indonesian coffees. This process helped to give the coffee
its classic Sulawesi characteristics.

SUMATRA ORGANIC     $22.00 lb     

Grown on the Indonesian island of Sumatra and comes from a coffee farmer's cooperative in the Gunung Tujuh area, a higher elevation coffee zone around Mount Kerinci. This coffee is known as much for its smooth, full body (mouthfeel) as its rich, complex taste plus a wonderful lingering finish. This wonderful coffee has tasting notes often describe it as earthy and intense with an herbal aroma, unique to the region  not . With just enough acidity to provide a vibrancy, Kerinci coffee often exhibits tones of sweet chocolate and richness.  The flavor of the coffee develops well because of the rich volcanic soil and tropical climate. Makes a wild and complex espresso.

JAVA WET-HULLED   $22.00 lb

Coffee has old roots in Java, stemming from the early 1700s when Yemeni coffee seedlings arrived in Indonesia via trade with India. The Dutch East India Company propelled both coffee production and trade between Java and Europe, cementing Java’s legendary status as the first origin to widely cultivate coffee outside of Ethiopia and Arabia. Profile Flavor: Pipe Tobacco, Dried Plum, Earthy, Green Pepper · Body: Medium · Acidity: Medium with a wonderful lingering finish· Process: Wet-Hulled/Giling Basah ·


Cupping profile: wonderful rich heavy body, mild acidity with Dark Chocolate, Brown Sugar, Prune, and Walnut notes. Great espresso as well as pour over.

Simbai Balus Kopi (Simbai Airplane Coffee) comes from the Simbai area, just over the Bismarck Range bordering the Western Highlands Province and Sepik Province. Since all coffee from Simbai is transported via plane, getting Simbai Balus Kopi is not easy. In order to access the supply chain Simbai farmers must bring their coffee to an airstrip; some farmers have a day’s journey from their farm to the airfields. At the airfields, the parchment is weighed, recorded and stored in sheds until a flight is arranged.



Raro Boda washing station is located in Uraga woreda, Sidamo, in the Oromia region of Ethiopia. The region has a distinguished reputation for producing some of the most sought-after and characterful coffees in the world. The combination of high altitude, plentiful sunshine, unique 'indigenous heirloom' varieties and an abundance of local knowledge all contribute to a cup profile characterised by clean, citric acidity, sweet chocolate notes, and floral notes.

Cupping Profile: Black Tea, Lemon, cherries
Cupping Score: 89.24 points
Certification: Certified Organic

Full natural coffee dried on rooftops and raised beds.  A complex flavor profile of moderate earthy notes, dark cocoa powder, medium body and a satisfying finish.

Good for pour over and single origin espresso.
“Khulani” is a term of distinction, similar to “Kona”, that refers to high-quality heirloom coffee varieties produced in the unique climate and soil of Yemen’s northern ranges. Khulani coffee is widely regarded in Yemen as one of its best and most historic. All Khulani coffee is processed as a natural: hand-picked, sorted for consistency, and dried in a single layer in full sun on raised beds or rooftops.


Natural berry noted light roast favorite back in stock. This particular coffee is essentially a procedurally perfect late-harvest natural process with a unique stage of careful cherry maceration. Under the instruction of Ashenafi, cherry is brought to the processing site within no more than 8 hours of picking, inspected, floated for density, and then drained. Once initial selection is complete, the cherry is placed in a covered tank to ferment for 48 hours with limited oxygen exposure, during which a tube inserted into the tank allowed carbon dioxide to escape.  


Roasted almonds, floral, bakers chocolate, smooth rich body are all in this wonderful cup. Grown at 6600ft this natural Yirg is a real delight. Also makes a great single origin espresso.


Located in southern Ethiopia, in Oromia lands, in the lush farmlands between the traditional coffee-producing communities of Guji and Shakisso. Mormora is a larger plantation that oversees its own quality and can export directly.  Wild grown, single origin farm, direct trade – Shakisso farms coffees are grown at elevation 7000ft (2150 meters) This coffee is a sun-dried natural coffee, requiring little or no water to produce, but creating soft, fruity, sweet tones that are unmistakably Ethiopian in character. Dominant Cup Characteristics: Great clean cup, acidity bright and lemony, apricot,

berry-like with caramel.


This experimental fermentation process Bourbon varietal coffee coming from the Kasama region of Africa and grown between 3900-4800ft. Cupping Profile: Dried fruit, chocolate, caramel, and wine notes with natural sweetness, good body, and a pleasing lingering finish. An absolute flavor bomb coffee is the best way to describe the result of an Anaerobic processed coffee. The aroma is extremely intense sweet, red berry like, with chocolate, and caramel.

Anaerobic process is fermentation without oxygen. This particular coffee is taken straight from the coffee bush to the processing tanks where it is fermented for 24-30 hours without oxygen. The end result is then de-pulped and dried on raised beds for a desired dryness. This is a new experimental method to coffee processing and is becoming customer favorite.


Tasting Notes: Best at the light to medium roast level. There is quite a bit of citrus crispness with floral aromatics balancing with hefty bakers chocolate and spice. Similar to the washed processed but a little fuller bodied with unique and stronger acidity. Light roasts get lots of acidity with just a hint of a dark tone. Floral and sweet edged, reminiscent of green apple, with stronger citric notes. A hint of a dark tone to be found but pretty front loaded with lighter tones. Medium roasting is much more balanced, but less of that cool acidity, just as tasty but a bit less exotic. Fuller bodied with a more chocolaty spin, one still wont be able to miss those exotic floral tones but they will not hit you over the head, more highlights the cup. Dark roasts get even fuller bodied but burn out some sweetness and the more floral tones (low acidity) which balance the cup so nicely, adds in some toasty smoky notes which some will like.As one of the longest-running and most established wet-processing facilities in Zambia, Kateshi has led the way in experimental post-harvest techniques, including anaerobic and yeast fermentation. This fermentation method leads to sweet and complex tasting notes and a fruit forward bright cup. 


Cupping Profile: Dark Chocolate, Pineapple, Sweet Cherry Tomato, Lemon & Lime. Bright and balanced sweetness that is addictive with medium body and a clean finish.

The farming community in North Kivu has become accustomed to adversity. Armed incursion, corruption and disease are part of everyday life, but in coffee they see hope. Coffee is one of the only cash crops these producers grow. It puts money on the table, brings stability to the community and enables farmers to plan.
Located at the borders of Uganda, Rwanda and Burundi, the Kivu area is home to coffees with stunning cup profiles. While the area is subject to on-going conflicts, a cooperation between coffee farmers, Farm Africa and the Virunga National Park is encouraging peace through the growing of specialty coffee.
The Kawa Kanzururu Cooperative is an exciting new Coop with a network of 24 micro-mills along the western rim of the Rwenzori Mountain Range. The benefit of working through a Coop is of huge importance to smallholders since North Kivu is landlocked. Plugging Congolese coffee into the global supply chain means transporting it to the Port of Mombasa in Kenya to reach the sea. Thus, working collectively is essential. The Kawa Kanzururu Coop is also focused on expanded production and quality.


A remarkable find from  the Guji Region: Altitude: 2,100m 

Cup profile smooth body, medium acidity, with flavors of  Blueberry, Cane Sugar, Rose, and Peach. When the soil is rich with a blanket of natural humus along the forest floor, coffee trees don’t need much to thrive and grow. This Organic Guji from the Allona Washing Station was grown organically across a large farm and multiple small outgrowers in the East Guji Zone at 2,000-2,150masl, where around 18,000 tons of coffee are produced each year.


This is a wonderful and unique coffee from Western Uganda with Flavor profile: Berry, Blackberry, Brown Sugar, Caramel, Plum, Merlot, nice acidity, rich medium body, and a great finish. Cupping score of 85.75. These beans are Uganda’s version of natural process coffee. This processing method for the coffee is unique as well. The coffee cherries are collected as daily lots, handpicked, and then floated before set out to dry on mesh racks housed in a greenhouse where they are turned, leveled and checked daily over a 18-20 day drying period. This specialty treatment is very new to the region – less than 1% of coffee originating from this Western region will be processed in this way.



This exceptional Haitian Blue coffee comes from Coopacvod, one of the oldest known cooperatives in Haiti. This is the only genuine Arabica Blue Mountain being exported from Haiti at this time and it is the only Organic Coffee found in Haiti as well. The cooperative's President, Francis Dubois, is an ex physics professor from Port au Prince.

Cupping Notes: Mellow, smooth and creamy body. Roasted almonds, buttery mouthfeel. Acidity is low, body is medium and complexity is medium. Sweet, smooth finish with astonishing balance. This is a flawless cup of coffee. Excellent for pour over, cold brew, and makes a stellar espresso shots - lots of crema. 

Elevation: 1200 m above sea level
Varietal: Arabica Blue Mountain
Process: Washed, Patio Dried


Grown in Savane Zombi, medium roasted Haitian Blue produces a super nutty, creamy body, velvet smooth finish, and consistent taste that creates a serene cupping experience. You will quickly find out why this coffee is our best seller... or maybe its just the name? We aren't really sure.


From our friends at the Ramirez Estate, we have been working in collaboration to create this sweet aged natural process of your already favorite Single Estate. Heavy aromas of strawberry, cherry, and cedar with a fermented flavor of a Madagascar chocolate bar and funky ripe stonefruit.

From our friends at the Ramirez Estate, we have been working in collaboration to create this mildly sweet Red Honey process Organic Single Estate. With milky notes of vanilla, and a nutty aftertaste, this low acid coffee is smooth and will impress any island coffee lovers out there. Red Honey processed is a rare fermentation on a coffee seed that brings out sweetness and fruitiness while maintaining uniformity. The family is extraordinarily socially conscious. They use fermented coffee cherries to create natural gas, which powers their operation. They also donate books and computers to the local schools, and in a more rural area, they built and funded a new school preventing small children from having to walk over 15 km each way to class.


So you're ready to sell the cow and buy a barrel of JBM; why choose Mavis Bank Coffee Factory instead of one of the other mills? Well, Mavis Bank has history (opened in 1920, and the family that started it has been growing coffee on Blue Mountain since 1885. MBCF is one of the two largest mills in Jamaica (you can guess the name of the other, and between the two they account for at least 75% of all certified Blue Mountain coffee); what is notable is that MBCF is located about 3000 feet above sea level, not at sea level down in Kingston, so the coffee isn't subject to the fading and cup degradation we see in samples from other mills. Most of Mavis Bank's coffee goes to Japan, so we are fortunate to have some on our offering list. Smooth, mild, sweet, good body, a bit floral.



This is a unique special blend we created for 8 time NHRA Top Fuel Champion Tony Schumacher. Indonesia and a 7,200ft elevation Ethiopia Estate are part of what makes this coffee so great. The coffee has great body and a deep rich earthiness, coupled with some tropical hints of passion fruit and raw honey. The creamy mouth feel leads to a satisfying finish. It also has good caffeine and that helps you leave the starting line first in drag racing. Or getting your day started. Try it for a champion experience in coffee.

Introducing Nitro Joe Morrison's Top Fuel Blend.
Rodak's Coffee has partnered with NHRA Top Fuel Driver Joe Morrison to bring you his special blend. This coffee showcases a smooth, bold flavor with no bitterness. Great body, hints of dark chocolate, and a satisfying lingering finish. Get a bag now!!!


This is very unique, distinctive, and expressly crafted coffee blend. It is  milder and sweeter than the others.  WFO coffee has wonderful refinements in flavor with nice body, rich pleasing mouth feel, a touch of brightness, and a deep elegant finish. WFO coffee will make a great espresso and an excellent cup of coffee plus it should appeal to every coffee drinker.

BANG the BLOWER   $22.00  lb

This is a wonderful blend of coffees including Indian and Sulawesi.  Bang the Blower is a little radical and really pushes the limits. It has great body, rich mouth feel, a little smokiness, and wonderful crema. Drinks great as brewed coffee too.

A-26 ESPRESSO BLEND   $22.00 lb

Our customers have made this our best selling espresso. Fantastic Crema and depth of flavor. This is also an excellent dark rich coffee.


This blend is lighter, sweeter, and smoother with world class crema.

MOCHA JAVA BLEND    $22.00 lb

Mocha Java is a 100% authentic blend of the finest coffees from North Africa and Indonesia. This coffee has a thick creamy mouth feel like maple syrup and a great earthy, wine, floral notes.. 


All the best that south America can show us. Good body and smooth, sweet, rich taste.

ISLAND BLEND    $25.00  lb

This is a light tropical blend where floral and the ocean meet.

NITRO BLEND   $22.00  lb

This is a great blend that works well for brewed coffee as well as espresso.  Deep, dark rich coffees from South America, Central America, and India makes this a dark roast blend so smooth and decadent,  with an ultra clean, satisfying lingering finish. It has wonderful mouth feel and is loaded with caffeine that will sneak up on you.



This coffee will really surprise your taste buds with developed sweetness, smooth cocoa, and even mild fruit notes. Its a creamy bodied cup, and with a clean finish.


Coffee remains fresh only about 21 days after it has been roasted. The coffee then  starts to become stale and loose its great flavor. Be sure to buy fresh roasted coffee in small enough quantities so you can use it up during the freshness period. We roast our coffee on demand per order. We invite you to come watch your coffee being roasted.

To get the best flavor from your coffee beans, use one tablespoon of coffee per cup of water. Using too little coffee will result in over extracting the coffee and you will have a bitter cup. If the coffee tastes too strong, then add some hot water to your cup.

Store coffee in the whole bean form and grind when you are ready to brew it. Never store your coffee in the refrigerator because it will pick up off flavors. Long term storage can be done in the freezer.

Grind your coffee as fine as your coffee filters will let you. This gives you maximum flavors from your coffee. Using a burr grinder will give a better grind than a blade type.

Keep your brewing equipment clean and always use fresh, good quality water. Use unbleached coffee filters or gold coffee baskets. 

Smell the coffee and pick up on all the wonderful hidden aromas. When tasting a new coffee, let it cool a little, then when you get it in your mouth, "chew" it. Think about how it feels in your mouth. Let it cool even more and taste it again and you find even more flavors.