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This is a very unique coffee. This coffee from Jinotega is full of milk chocolate and roasted peanut flavors in the cup, accented by hints of citrus, a bright acidity, and a light body. Cupping Notes: Rich, satisfying, smooth and medium bodied with extraordinary sweetness matched by milk chocolate undertones. The area is Nicaragua’s largest coffee region, and altitudes here range from 1,300-1,700masl. The soil is rich with clay and volcanic ash, with plenty of natural canopy to provide shade over the coffee trees.


This single-farm Guatemalan green coffee comes from Finca Filadelfia, located 150km north of the neo-Gothic church of San Felipe de Jesús, a distinct landmark in Antigua. The estate spans 435 hectares, 6,400ft elevation of which 242 grow coffee of diverse varieties, including Bourbon, Caturra,   Catuai,  Geisha,  and more.

A nuanced, deep-toned cup with notes of chocolate, date, almond, and citus. It has a full, velvety mouthfeel, gentle, round acidity, and a resonant, almond 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 Guatemala!! 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!


BRAZIL BOM JESUS   $22.00 lb

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

The region 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 fantastic coffee has hints of Milk Chocolate, Nougat, Raisin, Roasted Almond
with Medium Body, Mild Acidity, and a satisfying finish.

Bela Vista Estate has been in Antônio Lima Reis’ family since 1923. As the third generation to manage the land, Antônio stays true to his family values of high-quality production and strong relationships between people and planet. Over 430 hectares are devoted to coffee.


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.


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.



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.


Flavor notes: Bakers Chocolate, Vanilla, Toast. Nice sweet cup, medium body with a satisfying finish.

Indian Royale Robusta coffee is an international favorite for espresso and blends – for good reasons. The Royale grade of specialty Robusta is one of the highest quality Robusta coffees in the world and is celebrated for its uniformity, clean cup profile, and screen size 17 consistency.Arabia. The baker’s chocolate flavor profile of this coffee is augmented by hints of vanilla and toast notes, creating a deliciously sweet and aromatic cup with low levels of bitterness.


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.



Ripe, red coffee cherries were hand-picked across 450 smallholder farms and delivered to the Dambi Uddo Station, where they were floated in water first to remove underweight and damaged cherries. After cleaning, the cherries were spread across raised beds in a single layer for drying, where they were turned regularly until they reached the target moisture level. Natural dry processing is the norm in Ethiopia and gives rise to delicious flavors like the strawberry, dried fruit, rose, and green tea notes featured in this lot

Cupping Profile: Strawberry, dried fruit, floral, and green tea.
Cupping Score: 89.24 points
Certification: Certified Organic


Natural blueberry noted light roast favorite back in stock. Blueberry upfront then turns chocolate with a lenthy rest. This particular coffee is essentially a perfect harvest natural process with a unique stage of careful cherry maceration. The 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.


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.


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.




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. 

SINCE 1976