Our rotating selection of single origin, fair trade and organic coffees from Texas Coffee Traders
March: Mexico
Chocolate bar, green apple, caramel, and lime, nicely balanced and full-bodied with mild tangy acidity and the delicacy of herbal tea
April: Peru
Caramel, cocoa, & brown sugar with a sweet citrus acidity
May: Guatemala
Sweet and smooth, with light nuttiness and delicate hints of chocolate
June: Bali Kintamani
Chocolate and fruit, alongside delicate florals
July: Nicaragua
Black cherry, honey crisp apple, caramel, & cocoa
August: Brazil Blonde
Peanut-buttery delight with pleasantly bright acidity
September: Café Monteverde
Brown sugar and refined caramel, with crisp, lemony acidity
October: Yrgacheffe
Wine-like mouthfeel, unique spiciness, and notes of blackberry jam
November: Sumatra
Maple syrup, peat moss, and fudge, with an earthy body and a mild, pleasant acidity
December: Colombia
Milk chocolate, peanut butter, a creamy body, and a long, sweet finish
January: Sidamo Blonde
Sweet and mildly acidic coffee featuring fruity, winey, and roasty flavors
February: Honduras
Molasses sweetness, a chocolatey and winey body, with bright acidity